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- Serves 6
- Serving size: ⅙ of recipe
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A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you need on those cold, snowy days! This recipe makes great leftovers for a healthy lunch and is perfect for serving at a winter potluck.
By Veronica Grace,
Ingredients
- 10 baby potatoes quartered or 2 medium potatoes cubed
- 1 yam or sweet potato, sliced or cubed
- 2 golden beets or turnips
- 3 carrots peeled and chopped
- 3 stalks of celery, chopped
- 1 onion, diced
- 6 cloves of garlic, minced
- 4 cups of low-sodium vegetable broth
- 8 fresh tomatoes or 1 28 ounce can of tomatoes
- 2 tablespoons sugar or 6 dates blended with water
- 1 teaspoon roasted cumin
- 2 teaspoon Herbs de Provence (or an Italian herb mix)
- 1 teaspoon smoked chipotle powder (optional)
- Salt and Pepper to Taste
Instructions
- Crockpot method: Blend the fresh tomatoes or the canned tomatoes with the herbs and dates or sugar. Taste. Add chipotle seasoning to taste.
- You’re going to choose the sliced option for the yams/sweet potatoes so they don’t completely fall apart in the crock pot. Combine ingredients in crockpot, starting with the carrots at the bottom, then potatoes, beets/turnips, yam, celery, and onions. Pour tomato mixture over top.
- Cook on low for 6-7 hours or high for 5 just until the potatoes are done and the vegetables are tender. Add Herbamare or salt and pepper and taste test and adjust seasonings if desired.
- Serve.
Nutritional Information:
Per serving (⅙ of recipe): 168 calories, 37.2 g carbohydrates, 5.4 g protein, 0.6 g total fat, 0.1 g saturated fat, 0 g cholesterol, 214 mg sodium, 6.6 g fiber, 13.3 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(0 from 0 votes)When should the vegetable broth be added for the crockpot method?
Hi Lynda, The vegetable broth should be added to the crockpot in step 2 with the veggies.
When to add vegetable broth??
Is it an issue that I added it at very beginning before you replied