CROCK POT TOFU AND VEGGIE STEW
Based on a recipe from The Simple Little Vegan Slow Cooker. I haven't made this yet but am planning on having it for dinner soon with some homemade biscuits. You can use either fresh or frozen broccoli and cauliflower; both work well.
Provided by KDub275
Categories Stew
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in crock pot and cook on low for 6-8 hours.
- Serve warm with rice, pasta, or biscuits.
SLOW COOKER MEDITERRANEAN STEW
A nice hearty stew that is wicked easy.
Provided by BROMFIELD
Categories Soups, Stews and Chili Recipes Stews
Time 10h30m
Yield 10
Number Of Ingredients 16
Steps:
- In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
- Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 30.5 g, Fat 0.5 g, Fiber 7.8 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 156.8 mg, Sugar 7.7 g
SLOW COOKER VEGETARIAN STEW
A complete vegetarian meal in two easy steps. You'll be amazed at just how simple it is to make this slow cooker stew recipe.
Provided by Pip Mehrtens
Time 3h35m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
- Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 39.2 g, Fat 4 g, Fiber 8 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 992.1 mg, Sugar 9 g
SLOW COOKER BEEF VEGETABLE STEW
Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
VEGETARIAN CROCK POT UNBEEF STEW
One of the things I loved to eat before becoming vegetarian, was beef stew. While this stew is no longer made with beef, the carrots, potatoes, onions, celery, and tomato cook in a thick brown gravy. There are many variations of this recipe on the internet, this one was found on Nikibone.com.
Provided by ajenas kitchen
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Wrap and freeze the tofu and then let it thaw out completely. Drain the water from the tofu, and cut into slices. Press out any remaining water. Cut the slices into chunks and bake at 200°F on an ungreased cookie sheet while chopping the rest of the ingredients; check the tofu about every 10 to 15 minutes so that it doesn't get browned--it should just be dried out, not burned. The tofu should be well dried out, like croutons.
- Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6 to 8 hours, stirring occasionally. The stew is ready when it is thick and brown, and the vegetables are fork tender.
- To press water from tofu:.
- Place tofu block between two dinner plates. Place a heavy object, such as a cast iron pan, on top of the plates and wait for 15 minutes or so. Drain water from plates. Flip tofu block over and replace the plates. Place the cast iron pot on top on the plates once again. Drain for 15 minutes more. Discard water. Tofu is now ready to use, or can be placed in a plastic bag. Once bagged, place in the fridge until needed.
- I usually press and drain the tofu when purchased, storing it in a plastic bag in the fridge so it will be ready to use when needed.
- (Preparation time given above does not include pressing tofu).
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