Vegetarian Crock Pot Unbeef Stew Food

SLOW COOKER BEEF VEGETABLE STEW

Steps:

• Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

SLOW COOKER VEGETARIAN STEW

Steps:

• Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
• Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.

VEGETARIAN CROCK POT UNBEEF STEW

Steps:

• Wrap and freeze the tofu and then let it thaw out completely. Drain the water from the tofu, and cut into slices. Press out any remaining water. Cut the slices into chunks and bake at 200°F on an ungreased cookie sheet while chopping the rest of the ingredients; check the tofu about every 10 to 15 minutes so that it doesn't get browned--it should just be dried out, not burned. The tofu should be well dried out, like croutons.
• Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6 to 8 hours, stirring occasionally. The stew is ready when it is thick and brown, and the vegetables are fork tender.
• To press water from tofu:.
• Place tofu block between two dinner plates. Place a heavy object, such as a cast iron pan, on top of the plates and wait for 15 minutes or so. Drain water from plates. Flip tofu block over and replace the plates. Place the cast iron pot on top on the plates once again. Drain for 15 minutes more. Discard water. Tofu is now ready to use, or can be placed in a plastic bag. Once bagged, place in the fridge until needed.
• I usually press and drain the tofu when purchased, storing it in a plastic bag in the fridge so it will be ready to use when needed.
• (Preparation time given above does not include pressing tofu).

SANDI'S CROCK POT VEGETARIAN STEW WITH DUMPLINGS

Steps:

• Put all ingredients into crock pot in the morning, cooking on low all day (8 - 10 hours). If desired, you may thicken the broth with a tablespoons of cornstarch mixed into a little water.
• NOTE: Turn up to high, allow broth to bubble, then add cornstarch mixture or dumplings. Dumplings will take longer to cook in the crock pot.
• Mix lightly then drop by tablespoon into simmering stew, cover and cook for 15 minutes.
• Note: By adding a little less milk and/or a little more flour, you can have drop biscuits (omit parsley, if desired). Add your favorite herbs for delicious herb dumplings/biscuits.
• OH YEAH DO NOT PEEK.

CROCK POT ROOT VEGETABLE GROUND BEEF STEW

Steps:

• Place first 5 ingredients in pot.
• Brown ground beef and add to pot.
• Add tomatoes and bouillon mixture.
• Add seasonings.
• Cook on low for 10 hours.

VEGETARIAN CABBAGE STEW

Steps:

• Place all ingredients in a dutch oven.
• Bring to a boil, then lower heat and simmer covered for 30 minutes.
• Vary the recipe by adding zucchini, mushrooms, or corn.