Vegan Brussels Sprout & Potato Stew with a Coffee Twist

Vegan Brussels Sprout & Potato Stew with a Coffee Twist
Chef Brainy
What Started it all:
Brussels sprout, Potato, coffee, crockpot

This hearty and warming vegan stew combines the earthy flavors of Brussels sprouts and potatoes with a unique coffee infusion. Perfect for a cozy family meal, this recipe is designed for 4 people and is cooked effortlessly in a crockpot.


  • 500g Brussels sprouts, trimmed and halved
  • 4 large potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup brewed coffee (preferably strong)
  • 4 cups vegetable stock
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


  1. Trim and halve the Brussels sprouts.
  2. Peel and dice the potatoes.
  3. Finely chop the onion and mince the garlic.
  4. Heat the olive oil in a skillet over medium heat.
  5. Add the chopped onion and garlic, sauté until translucent and fragrant (about 5 minutes).
  6. Transfer the sautéed onion and garlic to the crockpot.
  7. Add the Brussels sprouts, potatoes, brewed coffee, and vegetable stock.
  8. Stir in the smoked paprika, dried thyme, salt, and pepper.
  9. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
  10. Once cooked, taste and adjust seasoning if necessary.
  11. Ladle the stew into bowls and garnish with fresh parsley.

This Vegan Brussels Sprout & Potato Stew with a Coffee Twist is a delightful and nourishing dish that brings the family together. The subtle hint of coffee adds depth to the flavors, making it a unique and memorable meal. Enjoy!

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