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.)

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