Easy Crock-Pot Winter Stew
- 4 potatoes, peeled and cut in large bite-sized chunks
- 4 carrots, scrubbed and cut in bite-sized slices
- 8 ounces tempeh or seitan, cut in bite-sized chunks
- 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely have leeks sitting around -- I just use chopped onion)
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 1/4 cup natural-style peanut, almond, or cashew butter
- 2 T tamari, or soy sauce
- 1/2 tsp powdered ginger
- 1 cup water or broth (I always save and freeze the broth from cooking beans, etc for these purposes -- but water will work as well)
- 1) In a good-sized skillet, heat up a small amount of olive oil and give the chopped onion a little saute. Add the minced garlic and saute that a little too. Add the potato and carrot and swirl that around a bit in there as well. Dump it all in the crockpot, along with the tempeh or seitan chunks.
- 2)Whisk together remaining ingredients and pour over the veggies in pot.
- 3)Cover and cook on low for 10 to 12 hours (more or less. Probably less). Serve hot with a crusty loaf. Enjoy...!"
potatoes, carrots, chunks, leeks sitting around i, garlic, tomato sauce, naturalstyle peanut, t, powdered ginger, water
Taken from www.epicurious.com/recipes/member/views/easy-crock-pot-winter-stew-50062355 (may not work)