Kosher Vegetarian Pumpkin Spinach Stew Recipe

About this recipe

A hearty and flavorful vegetarian stew featuring pumpkin, spinach, and a medley of vegetables, perfect for a satisfying kosher dinner.

Ingredients

• 600G Picard Organic Chopped Spinach With Cream
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 425G Pumpkin Puree, 425G
• 300G Shana Okra Sliced Rings
• 450G Pack'D Organic Broccoli Florets
• 1 Kg Carrots - 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 225G The Tofoo Co. Original Seitan
• - Silver Spoon Granulated Sugar
• 200 Ml Yuzu & Honey Vinegar, 200Ml
• - Chilli Powder Rajah
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 50G Pepper Black Ground BWFO
• 690 Ml Casa Marrazzo Organic Tomato Passata, 690Ml
• - Greenfields Ground Cinnamon

Instructions

1. 1. Combine 1 cup diced tomatoes, 1 cup pumpkin puree, 1 cup sliced okra, 1 cup chopped broccoli, 1 diced carrot, 1 diced zucchini, 1 diced onion, 2 tablespoons cinnamon, 2 tablespoons sugar, 2 tablespoons yuzu & honey vinegar, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon ground black pepper in a slow cooker.
2. 2. Stir the mixture well to combine all the ingredients evenly.
3. 3. Cook on High for 3 to 4 hours, or until the vegetables are tender and the flavors have melded together.
4. 4. Add 2 cups chopped spinach and 1 cup diced seitan to the slow cooker.
5. 5. Stir the mixture thoroughly and continue cooking for an additional 20 to 30 minutes, or until the added ingredients are heated through.
6. 6. Serve the stew hot, garnished with fresh herbs if desired, for a wholesome and satisfying dinner.