Contributed By: emperorzipper
Fresh from the Vegetarian Slow Cooker
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Total Preparation Time: More than 2 hours
Ingredients: Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 4
Special Features: Vegetarian
Crock Pot
Meal Type: Entree
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.
Cook's Notes
Nutrition Information