Saturday, September 24, 2011

Vegan "Kitchen Sink" Crockpot Stew

Into the bath.

A slight chill to the morning air, the grass covered in dew, a reluctant sunrise easing up over the trees: It was the first day of fall and my thoughts turned to...the crock pot.  It's definitely the season to dust it off and fire it up.  After a little bit of internet searching, I found this ridiculously simple recipe from  It's made up of all kinds of veggies, grains and beans.  Pretty much whatever you find in your vegetable bin would be an appropriate addition.  Chop up a few fresh ingredients and add them along with some canned, frozen and dried ingredients - put the lid on and set the crock pot to High (4 hours cooking) or Low (6 hours cooking) and just...walk away.  This is especially delicious ladled over steaming hot garlic mashed potatoes.  Sprinkle the top with chopped parsley or other fresh herb.  Makes a ton.

Chop up:
1 large onion
2 carrots
1 sweet potato
5-6 good-sized mushrooms
3 cloves garlic
2 small zucchini
1 small eggplant, peeled

5 cups vegetable broth
3 tbsp. cornstarch mixed with a little bit of water
1/2 cup uncooked quinoa
3/4 cup uncooked red lentils
2 15 oz. cans garbanzo beans (drained and rinsed)
1/2 cup of corn
1 15 oz. can diced tomatoes with basil and garlic
1 8 oz. can tomato sauce
3 tbsp. soy sauce
5 tbsp. vegan worcestershire sauce
1 tsp. dried thyme
salt and pepper

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