CROCK POT TOFU AND VEGGIE STEW

facebook share image   twitter share image   pinterest share image   E-Mail share image



Crock Pot Tofu and Veggie Stew image

Based on a recipe from The Simple Little Vegan Slow Cooker. I haven't made this yet but am planning on having it for dinner soon with some homemade biscuits. You can use either fresh or frozen broccoli and cauliflower; both work well.

Provided by KDub275

Categories     Stew

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb extra firm tofu, cubed in bite-sized pieces
2 cups broccoli florets
2 cups cauliflower florets
2 white potatoes, scrubbed, peeled if you like, and diced
1 medium onion, diced
2 carrots, sliced
1 cup frozen corn
1 cup frozen peas
1 cup vegetable stock
1 teaspoon salt
2 teaspoons dried thyme
2 teaspoons dried sage
2 teaspoons dried parsley
1 bay leaf

Steps:

  • Combine all ingredients in crock pot and cook on low for 6-8 hours.
  • Serve warm with rice, pasta, or biscuits.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #vegetables     #easy     #vegan     #vegetarian     #winter     #stews     #crock-pot-slow-cooker     #dietary     #one-dish-meal     #seasonal     #egg-free     #free-of-something     #equipment     #3-steps-or-less