 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
|
A vegetarian, low-fat version that is cooked in a slow cooker for 6- to 8 hours. Serve with Salsa Verde. It is adapted from the book Fresh from the Vegetarian Slow Cooker. I substituted tomatoes and green chiles for the diced tomatoes because I like it spicy. 4 1-1/2 cup servings. WW points = 7. Ingredients:
olive oil flavored cooking spray |
1 tablespoon olive oil |
3 shallots, quartered |
3 celery ribs, chopped |
2 teaspoons chopped garlic |
1 lb potato, peeled and sliced |
1 cup baby carrots |
1 (14 1/2 ounce) can diced tomatoes, no salt added |
3 cups vegeteble stock |
2 bay leaves |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
8 ounces seitan, cut into 1-inch pieces |
8 ounces vegetarian sausage links, cut into 1-inch pieces |
Directions:
1. 1. Spray large skillet with cooking spray. Heat skillet over medium-high heat. Add shallots, celery and garlic. Cover and cook until stoftened, about 3 minutes.
2. 2. Place the onion mixture in a 4- to 6-quart slow cooker. Add potatoes, carrots, tomatoes, stock and bay leaves. Season with salt and pepper, cover nd cook on Low for 5 to 8 hours.
3. 3. About 15 minutes before you're ready to serve, heat 1 tablespoon olive oil over medium heat. Add the seitan and sausage, cook until browned on all sides, about 5 minutes. Stir this into the stew to finish cooking. Serve with Salsa Verde.
|
|