Southeast Asian Slow Cooked Winter Vegetables

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.5
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.5 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Southeast Asian Slow Cooked Winter Vegetables calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    1 butternut squash, unpeeled, quartered, and cut into cubes
    4 sweet potatoes, peeled and cut into cubes
    10 ounces shiitake mushrooms, stemmed and halved
    1 Onion, diced
    2 (14-ounce) cans light coconut milk
    2 cups water
    3 tablespoons reduced sodium soy sauce
    2 teaspoons Red Pepper Flakes
    1 teaspoon salt


1. Toss the squash, yams, shiitakes, and onion together in the slow cooker.
2. Whisk the coconut milk, water, soy sauce, red pepper flakes, and salt together in a bowl; then pour over the vegetables.
3. Cover and cook on HIGH in slow cooker for 4 hours, or until tender.
4. Evenly divide the vegetables and broth into warm bowls.
Serves: 8

Number of Servings: 8

Recipe submitted by SparkPeople user CSHROADS01.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.