Meals Matter

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Contributed By: emperorzipper
Fresh from the Vegetarian Slow Cooker

Ingredients

4 tablespoons Olive oil

4 Shallots, quartered

1/2 cup Dry white wine

12 ounces Seitan or tempeh, cut into 1/2 inch thick pieces

8 ounces Baby carrots, halved lengthwise

8 ounces Small red potatoes, halved

8 ounces Green beans, end trimmed and cut into 1 inch pieces

one 14.5 ounce Can diced tomatoes, drained

1 1/2 cups Vegetable stock

Salt and freshly ground pepper

1 tablespoon Minced fresh tarragon or parsley leaves

Preparation

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, about 5 minutes. Add the wine and cook for 1 minute to reduce slightly. Transfer the shallot mixture to a 4-6 quart slow-cooker.

2. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the seitan or tempeh and cook until browned on both sides, about 10 minutes, then add to the slow cooker along with the carrots, potatoes, green beans, tomatoes, and stock; season with salt and pepper. Stir to combine, cover, and cook on Low for 8 hours.

3. Just before serving, stir in the tarragon.

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