Vegan Slow Cooked Stew
Vegan Slow Cooker Stew. So good even meat eaters won’t know the difference and so easy to make! This is a meal prep staple in our house. I make a batch on Sunday and by the evening we have enough for supper and leftovers for 2-3 nights the following week. Anddddd it is so good I’ve never had a “we are having this again?!” complaint. Never.
Not to mention…slow cooking is THE best way to cook in terms of nutritional value. Slowly cooked food retains more nutrients than any other cooking method and in terms of soups and stews you are keeping everything, since there are no nutrients lost in draining or steaming. All the goodness of your food is retained!
The secret to this stew? Definitely the veggie grounds! I prefer the Italian however the Mexican is a good choice if you want your stew on the spicy side.
Use 1 package and mix together in your slow cooker with 2 cubed turnips, 4 large sliced carrots, 4 sliced celery stalks, 1 diced purple onion and 5 large cubed yellow potatoes.
Use a slow cooker stew mix (check ingredients to make sure there is no powdered milk) or your own spices combined with 1 1/2 C water and pour over everything. I also like to add dried oregano and lemon pepper.
Cover and program slow cooker to high heat for 5 hrs or 7 hrs on low. Add 1 small package of organic peas in the last hour of cooking if desired.
This stew makes a perfect meal on its own, is great to pack in a thermos for the lunchbox and also freezes perfectly👌🏻
Meal prep Sundays at our house right here👆🏻