Slow Cooker Vegan Root Veg Hotpot

Name: Slow Cooker Vegan Root Veg Hotpot Recipe
Prep time: 15 min
Cook time: 3000 min
Total time: 3015 min
Yield: 4
Ingredients: 3/4 cup Barley pearled raw; 1 can Canned Tomatoes; 1 grams Bay Leaf ... 1leaf in whole; 240 grams Beans red kidney ... Drained weight of beans thoroughly rinsed; 1/4 cup chopped Carrots raw; 2 grams Garlic powder; 15 gram(s) Marigold Swiss Veg Bouillon; 0.25 serving Marmite 5g; 1 tsp mixed herbs (dried); 1 cup chopped Onions raw; 1 dash Pepper black; 1 1tsp Sunflower Oil; 300 mL Water tap; 3 cup cubes Rutabagas/swede uk.; 1 dash Salt; 1 tsp Soy sauce (tamari)

Minutes to Prepare: 15
Minutes to Cook: 3000

Number of Servings: 4

Ingredients

3/4 cup Barley, pearled, raw 1 can Canned Tomatoes 1 grams Bay Leaf ... 1leaf in whole240 grams Beans, red kidney ... Drained weight of beans thoroughly rinsed1/4 cup, chopped Carrots, raw 2 grams Garlic powder 15 gram(s) Marigold Swiss Veg Bouillon 0.25 serving Marmite 5g 1 tsp mixed herbs (dried) 1 cup, chopped Onions, raw 1 dash Pepper, black 1 1tsp Sunflower Oil 300 mL Water, tap 3 cup, cubes Rutabagas/swede uk. 1 dash Salt 1 tsp Soy sauce (tamari)

Directions

Brown the onions in the oil. Meanwhile boil the water and add all the gravy ingredients until mixed. Layer the bottom of slow cooker first with the rutabaga/swede the chopped tomatoes beans carrot pearl barley then the onion then pour the gravy over everything make sure everything is covered if not add more boiling water. Put lid on and cook on high for 4-6 hrs or low for 8-10.

Serving Size: 4 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SARAHEVA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 264.3
Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 431.6 mg
Total Carbs: 54.2 g
Dietary Fiber: 13.9 g
Protein: 9.5 g

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