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Vegetable Stew Recipe | |
Stew | |
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Ingredients:
6 oz. green beans, tipped & cut in half - 1 3/4 cup1 1/2 cups sliced onion 2 teaspoons minced garlic 2 Japanese eggplants - 12 oz. - cut into 1"" chunks 14 oz. yello squash, or zucchini, cut into 1"" chunks 2 colored bell peppers- seeded and sliced thin 1 baking potatoe, cut into 1/2"" chunks 1 1/2 cups tomatoe sauce 1/4 cup extra virgin olive oil salt and pepper to taste 2 to 3 tablespoons vegetable boullion 1 tablespoon dried oregano 1 tablespoon dried basil Vegan cheese to grate, if desired
Directions:
Place green beans, onions and garlic in a 4-quart slo-cooker. Mix all of the remaining vegetables in a large bowl, and add them to the slo-cooker. Combine the tomato sauce, bouillion, olive oil, and the seasonings, and pour over the veggies. Mix the top layer of veggies slightly with the sauce.Cover and cook on low heat 8 to 9 hours, or on high 4 hours, until veggies are tender. If you like, you may add arrow root or corn starch, to the sauce prepared earlier, to thicken the sauce as it cooks. This is a matter of preference, and purely optional. SERVE: with long grain rice, or pasta. Top with the grated cheese, if desired. This is a very tasty stew. Makes a great meal by adding just a lovely salad and a great bread.
Suggestion----------you might also try "Veggies Unite" at http://www.vegweb.com - good luck in your new way of eating-----------I you love it as much as we do!!!!!!!!!
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