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Foodie Friday Fresh Vegetable Stew Recipe

You can customize this stew using whatever vegetables you like and leave out what you don’t like.

Kathy Whyte/WNBF News
Kathy Whyte/WNBF News

Vegan Vegetable Stew (prep time 2-4 hours in slow cooker. Serves 12+)

9 baby potatoes, skin on, cubed

1 leek halved, rinsed, sliced

1 carrot, sliced

2 ribs celery sliced

1 zucchini, cubed

1 yellow squash, cubed

2 cloves garlic, rough chopped

1/2 green bell pepper, diced

1 1/2 C. sliced mushrooms (Your choice: button, baby bella, etc.) (leave out if you don’t like mushrooms)

2 cans diced tomatoes with juice

1/3 bottle red wine

2 tsp. dried oregao

1 Tb. dried basil

pinch red pepper flakes

salt and pepper

 

After prepping the vegetables, dump everything into the slow cooker and stir.  Set cooker on slow, cover and cook at least 2 hours until the vegetables are tender (pay special attention to the potatoes)

Serve with bread.

If you don’t mind making it non-vegan, top with shredded parmesan cheese.  (It’s also gluten-free if you don’t serve with a wheat-based bread)

 

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