World's Simplest Hearty Vegan Crockpot Stew

My husband picked this one out, and I must admit, he done did good. This stew is AWESOME. Great for winter, filling, and relatively simply. Just throw the ingredients in the pot and set on low. Here are the ingredients:


3 heaping tablespoons cornstarch + water
    5 cups faux chicken broth
    3 tablespoons soy sauce
    1 teaspoon Italian seasoning
    salt and pepper, to taste
    5 tablespoons vegan Worcestershire   
    1 (8 ounce) can tomato sauce
    1-2 (15 ounce) cans diced tomatoes with basil and garlic
    3 cloves garlic, crushed
    1 1/2 cups onion, chopped
    1/2 cup white mushrooms, diced
    1 small sweet potato, peeled and chopped
    4 carrots, peeled and chopped
    2-3 zucchini, sliced
    3/4 cup corn
    3/4 cup peas
    1/2 cup uncooked quinoa
    3/4 cup uncooked red lentils
    1 cup regular garbanzo beans
    1 cup green garbanzo beans

Directions:

1. Whisk cornstarch with a bit of water until not clumpy.

2. Throw everything in crockpot (I refuse to pre-saute anything or add ingredients at different times because that defeats the purpose of the crockpot, to me).

3. Leave it for 6-8 hours on low, or 4 or so hours on high, come back et voila: dinner!


I found all the ingredients easily at Whole Foods but I think Sprouts also carries the vegan chicken broth and other vegan items. Next time I will lesson the amount of broth because I have a smaller crockpot- mine was overflowing but the time I got to the zucchini. Maybe just put in two cups and add more at the end if you have room. I didn't do the green garbanzo beans because I had no clue what those were ;P. It was still YUM.  I think I may have overcooked it a bit too. The directions say to cook it on low for 6-8, I'm thinking it only needs 4-5. You can add vegan sour cream or nutritional yeast on it for an extra yum kick.

Highly recommended!