Crockpot Autumn Vegetable Stew



5 potatoes
2 cups chopped greens
4 carrots
4 parsnips
10 button mushrooms
1 cup green lentils (washed)
1/2 cup peas
3 cups vegetable stock
3 cloves garlic
2 tin chopped tomatoes
1 tsp vegan Worcestershire sauce
Salt and pepper
1 bay leaf
1 spring Rosemary
1 tsp cornflour mixed with 2 tbs water


1- Wash or peel the veggies. Wash the lentils, checking for stones. Peel the garlic, I kept my cloves whole.

2- Add everything to slow cooker. Top with tomatoes and stock. Add cornflour slurry. Season to taste. Stir.

3- Turn to high. Cook for 6 hours or until veg are tender.

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