Hearty vegetarian stew - crock pot

Discussion in 'The Refreshment Lounge' started by crono782, Nov 7, 2012.

  1. crono782

    crono782 Premium Member

    My wife does the whole vegetarian thing so I'm often making straight-up no meat dishes. This one turned out to be super easy, was way quick to prepare and went nicely with the cold nights. Acquire a few large crock pots and you could certainly feed a whole lodge easily. I'd say this recipe yields about 8-10 servings or so depending on hunger level.

    4 medium red or white potatoes, cut into 1/2" pieces
    4 large carrots, peeled and cut into 1/2" pieces
    4-5 celery stalks, trimmed and cut into 1/2" pieces
    2 large parsnips, peeled and cut into 1/2" pieces
    1 red bell pepper, seeded and cut into 1/2" pieces
    1 white onion, sliced
    1 can italian style diced tomatoes (15 oz)
    1 can vegetable broth (1 3/4 cups)
    1/2 tsp dried thyme
    1/2 tsp dried rosemary
    1/2 tsp dried basil
    1 tsp salt
    1/2 tsp black pepper
    1/4 tsp cayenne pepper (optional)
    3 tbsp water
    3 tbsp cornstarch

    Wash and cut all veggies and put into crock pot. I do this ahead of time and store it in the crock covered with plastic wrap in the fridge until I'm ready to cook.
    When ready to cook, add canned tomatoes and broth.
    Season with herbs, salt (I prefer garlic sea salt, fresh cracked), pepper, and cayenne if desired.
    Stir, cover, and set heat to low.
    Cook 8-10 hours.
    When almost time to serve, uncover pot.
    Mix water and cornstarch in a bowl with spoon until blended.
    Slowly add to stew while stirring.
    Turn heat to high and cook another 15 minutes to thicken stew.

    I like to serve this stew in a shallow bowl over brown rice and a slice of buttered, rye or pumpkin bread.


    EDIT: You could certainly add a meat to this to make it heartier.
    Baked apples with ice cream would be a wicked good dessert to go with this.
    Last edited: Nov 7, 2012
  2. widows son

    widows son Premium Member

    Sounds good! I love parsnips, I boil them in milk and a bit of vanilla and purée it, and eat it when I have lobster
  3. crono782

    crono782 Premium Member

    ooooh, i've gotta try that! o_O
  4. SeeKer.mm

    SeeKer.mm Premium Member

    Sounds delicious, but wheres the beef? :11:
  5. widows son

    widows son Premium Member

    You can sub out lobster and add braised beef short ribs au jus. Mmmmmm

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