Hearty Vegetarian Stew Crock-Pot Recipe

About this recipe

A comforting and flavorful vegetarian stew, perfect for dinner. Packed with hearty vegetables and a rich, spiced broth, this dish is slow-cooked to perfection for a satisfying meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Sunita Lemon Juice Organic
• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 600G Picard Organic Green Beans
• 400 g Manning Impex Frozen Tempeh 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Red Sweet Potato
• - Ktc Vegetable Oil
• 10G Top-Op Bay Leaves 10g
• - Tata Salt
• - Bart Allspice Ground 40g
• - Silver Spoon Granulated Sugar
• 500 G Brown & Polson Cornflour
• - Kikkoman Soy Sauce

Instructions

1. 1. Heat a small amount of oil in a heavy skillet over medium heat. Add the cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove from heat and set aside.
2. 2. In a crock-pot, combine the cooked tofu, 4 cups of water, lemon juice, Worcestershire sauce, minced garlic, chopped onion, bay leaves, salt, pepper, allspice, and sugar. Stir well to mix the ingredients.
3. 3. Cook the mixture on low for about 8 hours or on high for 6 hours. Stir occasionally if possible.
4. 4. After 2 hours of cooking, add the scrubbed and cubed carrots and parsnips. Continue cooking as directed.
5. 5. About 30 minutes before serving, add the green beans and stir well to incorporate.
6. 6. Just before serving, mix the cornstarch with 2 tablespoons of water to form a slurry. Stir the slurry into the stew to thicken the broth. Let it cook for an additional 5 minutes.
7. 7. Remove the bay leaves and serve the stew hot, garnished with fresh parsley if desired.