Best 5 Crock Pot Tofu And Veggie Stew Recipes

CROCK POT TOFU AND VEGGIE STEW

Crock Pot Tofu and Veggie Stew image

Based on a recipe from The Simple Little Vegan Slow Cooker. I haven't made this yet but am planning on having it for dinner soon with some homemade biscuits. You can use either fresh or frozen broccoli and cauliflower; both work well.

Provided by KDub275

Categories Stew

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb extra firm tofu, cubed in bite-sized pieces
2 cups broccoli florets
2 cups cauliflower florets
2 white potatoes, scrubbed, peeled if you like, and diced
1 medium onion, diced
2 carrots, sliced
1 cup frozen corn
1 cup frozen peas
1 cup vegetable stock
1 teaspoon salt
2 teaspoons dried thyme
2 teaspoons dried sage
2 teaspoons dried parsley
1 bay leaf

Steps:

Combine all ingredients in crock pot and cook on low for 6-8 hours.
Serve warm with rice, pasta, or biscuits.

SLOW COOKER MEDITERRANEAN STEW

Slow Cooker Mediterranean Stew image

A nice hearty stew that is wicked easy.

Provided by BROMFIELD

Categories Soups, Stews and Chili Recipes Stews

Time 10h30m

Yield 10

Number Of Ingredients 16

Ingredients

1 butternut squash - peeled, seeded, and cubed
2 cups cubed eggplant, with peel
2 cups cubed zucchini
1 (10 ounce) package frozen okra, thawed
1 (8 ounce) can tomato sauce
1 cup chopped onion
1 ripe tomato, chopped
1 carrot, sliced thin
½ cup vegetable broth
⅓ cup raisins
1 clove garlic, chopped
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper
¼ teaspoon ground cinnamon
¼ teaspoon paprika

Steps:

In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 30.5 g, Fat 0.5 g, Fiber 7.8 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 156.8 mg, Sugar 7.7 g

SLOW COOKER VEGETARIAN STEW

Slow Cooker Vegetarian Stew image

A complete vegetarian meal in two easy steps. You'll be amazed at just how simple it is to make this slow cooker stew recipe.

Provided by Pip Mehrtens

Time 3h35m

Yield 6

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
2 medium onions, thinly sliced
4 cloves garlic, finely chopped
2 teaspoons ground cumin
2 (15 ounce) cans chickpeas, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
1 (10.75 ounce) can tomato puree
2 cups sliced fresh mushrooms
2 cups vegetable stock
1 cup red wine
1 large carrot, sliced
1 green chile pepper, diced
2 teaspoons dried oregano
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 39.2 g, Fat 4 g, Fiber 8 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 992.1 mg, Sugar 9 g

SLOW COOKER BEEF VEGETABLE STEW

Slow Cooker Beef Vegetable Stew image

Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories Dinner

Time 7h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

Steps:

Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

VEGETARIAN CROCK POT UNBEEF STEW

Vegetarian Crock Pot Unbeef Stew image

One of the things I loved to eat before becoming vegetarian, was beef stew. While this stew is no longer made with beef, the carrots, potatoes, onions, celery, and tomato cook in a thick brown gravy. There are many variations of this recipe on the internet, this one was found on Nikibone.com.

Provided by ajenas kitchen

Categories Stew

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb extra firm tofu
1 large onion, chopped
1 quart vegetable broth
3 -5 tablespoons vegan worcestershire sauce
1 tablespoon tamari (soy sauce)
2 garlic cloves, finely chopped
4 large carrots, peeled and chopped
4 large potatoes, peeled and chopped
1/2 cup sliced celery
1 tomatoes, seeded and diced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon basil
3 tablespoons soy margarine
3 -5 tablespoons cornstarch, mixed with water until no longer lumpy

Steps:

Wrap and freeze the tofu and then let it thaw out completely. Drain the water from the tofu, and cut into slices. Press out any remaining water. Cut the slices into chunks and bake at 200°F on an ungreased cookie sheet while chopping the rest of the ingredients; check the tofu about every 10 to 15 minutes so that it doesn't get browned--it should just be dried out, not burned. The tofu should be well dried out, like croutons.
Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6 to 8 hours, stirring occasionally. The stew is ready when it is thick and brown, and the vegetables are fork tender.
To press water from tofu:.
Place tofu block between two dinner plates. Place a heavy object, such as a cast iron pan, on top of the plates and wait for 15 minutes or so. Drain water from plates. Flip tofu block over and replace the plates. Place the cast iron pot on top on the plates once again. Drain for 15 minutes more. Discard water. Tofu is now ready to use, or can be placed in a plastic bag. Once bagged, place in the fridge until needed.
I usually press and drain the tofu when purchased, storing it in a plastic bag in the fridge so it will be ready to use when needed.
(Preparation time given above does not include pressing tofu).

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