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.)

Posted in Crockpot recipes, Vegan Blog

Vegan Tandoori Stew

Vegan Tandoori Stew with Tricolor Pasta (December 2015)

1 Can black beans

1 Can corn

1 Can green beans

1 Can pumpkin (small)

1 Can tomato soup (small)

2 TBSP minced garlic

about 3 Tbsp of Tandoori seasoning, to taste

Mix ingredients in crockpot and cook on high for 6 hours. Serve over favorite pasta (tonight will be tri-color pasta) BAM! Nutritious, easy and delicious!