3 heaping tablespoons cornstarch + water
5 cups faux chicken broth
3 tablespoons soy sauce
1 teaspoon Italian seasoning
salt and pepper, to taste
5 tablespoons vegan Worcestershire
1 (8 ounce) can tomato sauce
1-2 (15 ounce) cans diced tomatoes with basil and garlic
3 cloves garlic, crushed
1 1/2 cups onion, chopped
1/2 cup white mushrooms, diced
1 small sweet potato, peeled and chopped
4 carrots, peeled and chopped
2-3 zucchini, sliced
3/4 cup corn
3/4 cup peas
1/2 cup uncooked quinoa
3/4 cup uncooked red lentils
1 cup regular garbanzo beans
1 cup green garbanzo beans
1. Whisk cornstarch with a bit of water until not clumpy.
2. Throw everything in crockpot (I refuse to pre-saute anything or add ingredients at different times because that defeats the purpose of the crockpot, to me).
3. Leave it for 6-8 hours on low, or 4 or so hours on high, come back et voila: dinner!
This stew is high protein and really yum. You'll get a lot of meals out of this with minimal effort. I like to garnish each bowl with a dollop of Tofutti Better Than Sour Cream before serving. Sometimes I also like to add 1/2 cup chopped walnuts and 2 chopped Boca burgers to the stew.