Posted in Crockpot recipes, Vegan Blog

Veggie Stroghanof

Today, my beautiful little toddler turns two. To celebrate her first vegan birthday meal, I made a veggie soup in my crockpot, to serve over rice.

The ingredients are:

1 small can tomato soup
1 can black beans
1 small can mushroom pieces
3 potatoes
1 cup baby carrots
1 tbsp. minced garlic
2 tbsp. vegetable bouillon
1 cup water
1 cup of fresh baby spinach leaves

Pre-boil carrots and potatoes for about 25 minutes. Add carrots and potatoes, to crockpot with all other ingredients except baby spinach. Cook on high for 4 hours. Put spinach in during last half hour of cooking. Serve over white rice and voila! A hearty, healthy, and filling vegan meal. (It was delicious, by the way, and I am STUFFED! I plan to use the leftovers on some type of pasta tomorrow.)


3 thoughts on “Veggie Stroghanof

  1. This was a very tasty meal. Like beef stroghanof. but without the beef. It was hearty, and very filling. I was feeling full until I went to bed. I would give this recipe two thumbs up…it’s a better experiment than some of my other vegan experiments were.


  2. Boullion is nothing but chemicals, it’s not food. And tomato soup from a can isn’t much better… use a can of diced tomatoes instead. (no fresh tomatoes this time of year so you have to use canned).


    1. The bouillon is seasoning, and not bad if used in moderation…it is vegan, meaning there is no meat, dairy or egg in it. The tomato soup is to make this creamy, which diced tomatoes would not accomplish in this case. Again, I am going for easy to make recipes that people can make for themselves.


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