If you like, the rich broth this recipe produces naturally can be made even thicker right in the pot. Just before you’re ready to serve the stew, mash one or two of the potatoes against the cooker’s side,and blend them into the broth.
To enjoy “pot roast” with these vegetables, add chunks of seitan at any time during cooking. If you like Brussels sprouts, they make a colorful addition—just trim and halve 8 ounces of sprouts, and include them when you add the rest of the vegetables.
- 2 Tbs. olive oil
- 4 to 6 small shallots, peeled and halved
- 8 oz. baby carrots
- 1 lb. small new potatoes, well scrubbed and cut in half if larger than 1 1/2 inches
- 2 turnips or 1 small rutabaga, peeled and cut into 1-inch pieces
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper to taste
- 1 1/2 cups vegetable stock
- 1/4 cup dry red or white wine
- 1 Tbs. tamari soy sauce
- 1 1/2 tsp. dried thyme, sage, or savory, or a mix of all three
- Oil bottom of slow cooker with 1 tablespoon oil. Add shallots, carrots, potatoes, turnips and garlic, and toss to coat with oil.
- Add salt, pepper, stock, wine, tamari and herbs. Drizzle with remaining 1 tablespoon oil. Do not stir.
- Cover slow cooker, and set on low; cook until all vegetables are tender, 6 to 8 hours.
STOVETOP METHOD: Heat all oil in 5- to 6-quart Dutch oven or other large pot over medium heat. Add all remaining ingredients. Reduce heat to low. Cover pot, and cook, stirring contents occasionally, until all vegetables are tender, 1 to 1 1/2 hours.
- Fiber Content: 6 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sugar Content: 10 g