We all know that I’ve been experimenting with veganism in an attempt to actually get enough fruits and vegetables into my diet (and my husband’s). Since it’s much easier to add meat to a dish, than it is to take meat out of a dish- I’m inventing new recipes that suit vegan or vegetarian lifestyles, and then adjusting if necessary.

This vegan CrockPot stew recipe is, I believe, the 4^th generation version. The first two used beef bouillon, the third had turnips (too bitter) and not enough broth. This recipe, however, seems to be a real winner.

Delicious Vegan Stew for the CrockPot

1/2 a bunch of celery hearts (maybe 4 or 5 stalks)

3 parsnips

4 small to medium yellow Jersey sweet potatoes

1/4 C diced onion

1 pkt instant red miso soup with seaweed

a small handful of arame (seaweed)

2 small cans V8- low sodium

1/2 C Adzuki beans

1/2 C Mung beans

1 bag baby carrots

Arrowroot powder (cornstarch can probably be used)

Preparation: Soak ½ cup of Adzuki (also called Aduki) beans over night with ½ cup Mung beans. Drain off, add fresh water, then simmer for about an hour before adding to the stew.

First step- Wash the veggies! Clean them good!

Second step- bring ½ cup water to boil, and mix the packet of miso soup in it. Pour fresh, cool water into a bowl, and soak a small handful of arame in it. Let it sit while you do the

Third step- chop the celery into about 1/2” chunks, and throw into the bottom of the slow cooker. Toss the diced onion on top of the celery. Pour the baby carrots on top of the celery and onions. Cut the parsnips into 1/2” to 1” chunks. Layer those on top of the carrots.

Fourth step- Make sure that the seaweed in the miso soup has unfolded totally, then pour one can of V8 juice in with it, and mix. Now, add the arrowroot powder. I’d guess about 2 Tbs, but use your own judgment. Whisk together, then pour over the celery, onion, carrots, and parsnips.

Fifth step- chop the sweet potatoes into 1/2” – 1” chunks, and add to the slow cooker. Pour ½ of the second V8 can over it.

Sixth step- drain beans, then spoon over slow cooker contents. Drain and chop the arame before adding to the top of slow cooker ingredients. Pour remaining V8 over top.

Seventh step- cover slow cooker, and cook on low for 8 hours.

Seasoning suggestions: crushed red pepper, ground black pepper, ground white pepper, thyme, rosemary, fresh parsley (add at end).

Please note that if you don’t have access to good parsnips, they can be replaced with yams, making a more winter-friendly version.

I think it tastes delicious as is, but if you’re not a vegan or vegetarian, you can add 3-6 oz of diced, quality beef. Don’t use stew meat- get some nice, thin, lean steaks and chop them up. The stew is so hearty that a little goes a LONG way.

Tags: Recipes, Vegan Recipes, vegan stew

This entry was posted on Monday, December 1st, 2008 at 12:01 am and is filed under Recipe Monday, Recipes, Vegan Recipes, vegetarian recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.