“A vegetarian, low-fat version that is cooked in a slow cooker for 6- to 8 hours. Serve with Salsa Verde. It is adapted from the book "Fresh from the Vegetarian Slow Cooker." I substituted tomatoes and green chiles for the diced tomatoes because I like it spicy. 4 1-1/2 cup servings. WW points = 7.”
READY IN:
6hrs 20mins
SERVES:
4
YIELD:
6 cups stew
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Spray large skillet with cooking spray. Heat skillet over medium-high heat. Add shallots, celery and garlic. Cover and cook until stoftened, about 3 minutes.
  2. 2. Place the onion mixture in a 4- to 6-quart slow cooker. Add potatoes, carrots, tomatoes, stock and bay leaves. Season with salt and pepper, cover nd cook on Low for 5 to 8 hours.
  3. 3. About 15 minutes before you're ready to serve, heat 1 tablespoon olive oil over medium heat. Add the seitan and sausage, cook until browned on all sides, about 5 minutes. Stir this into the stew to finish cooking. Serve with Salsa Verde.

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