This is down-home stew goodness. It’s thick with filling potatoes, sweet carrots, and lots of spices. This is a great fall or winter dish. Serve it with a large piece of whole-grain bread and a kale or spinach salad.
Ingredients
- 1 cup (128 g) chopped onion, sautéed or the recipe shown (or use 2 teaspoons onion powder)
- 2 teaspoons (6 g) minced garlic
- 3 cups (705 ml) water
- 3 cups (675 g) diced potatoes
- 2 cups (111 g) dry soy curls or 1½ cups (360 g) cooked chickpeas
- 1 package (12 ounces, or 340 g) baby carrots (rainbow colors if you can find them)
- ¼ cup (24 g) nutritional yeast
- 2 teaspoons (2 g) dried marjoram
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon pepper
How to Make It
-
The Night Before
- Saute the onions, and store in the fridge along with the garlic and potatoes. In the Morning
- Add the onion, garlic, water, potatoes, dry soy curls, baby carrots, nutritional yeast, marjoram, thyme, salt, paprika, and pepper to your slow cooker. Mix well and make sure the soy curls are pressed under the liquid.
- Cook on low 7 to 9 hours. Taste and add extra seasonings and nutritional yeast as needed. I like to serve this stew with a piece of crusty bread.
