"Where's the Beef?" StewSubmitted by: ANTIOCHIA
IntroductionSlow Cooker Vegan Vegetable Stew. Wonderful with biscuits or fresh baked bread. Slow Cooker Vegan Vegetable Stew. Wonderful with biscuits or fresh baked bread.
1 14.5-oz. can diced tomatoes
1 10.5-oz. can Campbell's Mushroom Gravy
1 cup water
2 tablespoons minute tapioca
2 cloves garlic, minced, OR 1/2 teaspoon dehydrated garlic granules
1-1/2 teaspoon oregano
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon (or more) freshly ground pepper
1-1/2 cups carrots, cut in about 1 inch pieces
1-1/2 cups fresh green beans, cut in about 1 or 2 inch pieces
1 pound small red-skinned potatoes, do NOT peel, cut in chunks (about 3 cups)
1/2 cup onion cut in slices, and then into small strips
1/2 cup, celery, cut in 1/2 inch pieces
1 15-oz. can butter beans (large limas), drained and rinsed
1 tablespoon Balsamic vinegar
1/2 pound fresh mushrooms, cut in chunks
1 tablespoon cooking oil (olive or canola) optional
Then add the carrots, green beans, potatoes, onions, and celery. Stir well. Then gently stir in the drained butter beans. Put the lid on the slow cooker and cook on low for about 8 hours. (Stew is done when the vegetables are cooked to your liking.) Stir in the Balsamic vinegar.
Now either spray a skillet with nonstick spray, or put some oil in the skillet. Saute the mushrooms over medium high heat until as done as you like. Gently stir the mushrooms into the cooked stew.
Makes 9 cups of stew, or 6 servings of 1-1/2 cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user ANTIOCHIA.