The Vegetarian Resource Group Blog

Fall Slow-Cooked Stew

Posted on November 30, 2009 by Samantha Gendler, Senior Editor


Julia Driggers, R.D., shares a recipe for a vegan stew:

Fall Slow-Cooked Stew

(Makes 8 bowls)


2 cups Vegetable Broth
1 cup Tomato Juice (use low-sodium if preferred)
1 cup Water
6 oz Tempeh, diced into squares
1 Can (15 oz) Mixed Chili Beans
2 cups Broccoli Florets, Fresh
1½ cups Mixed Vegetable Melody, Frozen (or fresh if preferred)
1 TBS Olive Oil
1 TSP Mrs. Dash Original Seasoning
1 TSP Minced Onion
½ TSP Black Pepper
1 cup Dried Whole Wheat Fusilli (spiral) Noodles


Combine diced tempeh, beans, broccoli, and mixed vegetables into a 3½ to 4–quart SLOW-COOKER. Pour broth, tomato juice, and water over top. Stir and cover. Cook on LOW 6 hours or HIGH 3 hours.

Add noodles, olive oil, and spices. Stir and cover. Cook 20 minutes longer or until noodles are done

Serve with a crusty whole wheat baguette and side salad for a delicious meal!

Nutrition Analysis per Serving

Total Calories Per Serving: 177
Total Fat as % of Daily Value: 5%
Protein: 10 gm
Fat: 7 gm
Carbohydrates: 26 gm
Calcium: 60 mg
Iron: 2 mg
Sodium: 500 mg
Dietary Fiber: 7 gm

1 Trackbacks/Pingbacks

  1. 10 02 10 14:50

    The VRG Blog

1 to “Fall Slow-Cooked Stew”

  1. isuru says:

    cool good work !

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