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home > recipes > vegetables > slow cooker vegetarian stew
from NY, USA 1 10 oz box mushrooms cleaned and sliced 3 slender oriental eggplants, leave skin on, remove stem 1 large onion 1 small green Savoy cabbage several garlic cloves chopped 2 bay leaves 1 27 oz can of favorite tomato sauce 1, 12 oz soy Chorizo sausage olive oil, salt and pepper to taste Optional: carrots, potatoes, green beans etc. Coarse chop vegetables and place in large slow cooker. Remove soy sausage from its casing and add to vegetables. Add tomato sauce. Cover and cook low 10 hours or 4 to 6 hours on high or until vegetables are totally tender. Season after cooking. The soy sausage is spicy and adds to the flavor. Serves 8 to 10 . Left overes freeze well. Healthy and low fat. Tastes better as it ages. Serve in bowls with sprinkled grated cheese.

Slow Cooker Vegetarian Stew


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list all recipes for VEGETABLES (485)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: cooker
keyword: vegetarian
recipes for vegetables
recipes by butterflydog
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(posted August 19, 2003)

from NY, USA

1 10 oz box mushrooms cleaned and sliced
3 slender oriental eggplants, leave
skin on, remove stem
1 large
onion
1 small
green Savoy cabbage
several
garlic cloves chopped
2 bay leaves
1 27 oz can of favorite
tomato sauce
1, 12 oz soy
Chorizo sausage
olive oil, salt and pepper to taste
Optional: carrots, potatoes,
green beans etc.

Coarse chop vegetables and place in large slow cooker. Remove soy sausage from its casing and add to vegetables. Add
tomato sauce. Cover and cook low 10 hours or 4 to 6 hours on high or until vegetables are totally tender. Season after cooking. The soy sausage is spicy and adds to the flavor. Serves 8 to 10 . Left overes freeze well. Healthy and low fat. Tastes better as it ages. Serve in bowls with sprinkled grated cheese.



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