{"id":276,"date":"2009-11-30T11:24:01","date_gmt":"2009-11-30T18:24:01","guid":{"rendered":"http:\/\/www.vrg.org\/blog\/?p=276"},"modified":"2010-01-15T14:34:58","modified_gmt":"2010-01-15T21:34:58","slug":"fall-slow-cooked-stew","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2009\/11\/30\/fall-slow-cooked-stew\/","title":{"rendered":"Fall Slow-Cooked Stew"},"content":{"rendered":"

\"veganstew\"<\/p>\n

Julia Driggers, R.D., shares a recipe for a vegan stew:<\/i><\/p>\n

Fall Slow-Cooked Stew<\/h3>\n

(Makes 8 bowls)<\/p>\n

Ingredients:<\/b><\/p>\n

2 cups Vegetable Broth
\n1 cup Tomato Juice (use low-sodium if preferred)
\n1 cup Water
\n6 oz Tempeh, diced into squares
\n1 Can (15 oz) Mixed Chili Beans
\n2 cups Broccoli Florets, Fresh
\n1½ cups Mixed Vegetable Melody, Frozen (or fresh if preferred)
\n1 TBS Olive Oil
\n1 TSP Mrs. Dash Original Seasoning
\n1 TSP Minced Onion
\n½ TSP Black Pepper
\n1 cup Dried Whole Wheat Fusilli (spiral) Noodles<\/p>\n

Directions:<\/b><\/p>\n

Combine diced tempeh, beans, broccoli, and mixed vegetables into a 3½ to 4\u2013quart SLOW-COOKER. Pour broth, tomato juice, and water over top. Stir and cover. Cook on LOW 6 hours or HIGH 3 hours. <\/p>\n

Add noodles, olive oil, and spices. Stir and cover. Cook 20 minutes longer or until noodles are done<\/p>\n

Serve with a crusty whole wheat baguette and side salad for a delicious meal! <\/p>\n

Nutrition Analysis per Serving<\/b><\/p>\n\n\n\n\n\n\n\n\n\n\n
Total Calories Per Serving: <\/td>\n177<\/td>\n<\/tr>\n
Total Fat as % of Daily Value: <\/td>\n5%<\/td>\n<\/tr>\n
Protein:<\/td>\n10 gm<\/td>\n<\/tr>\n
Fat:<\/td>\n7 gm<\/td>\n<\/tr>\n
Carbohydrates:<\/td>\n26 gm<\/td>\n<\/tr>\n
Calcium:<\/td>\n60 mg<\/td>\n<\/tr>\n
Iron:<\/td>\n2 mg<\/td>\n<\/tr>\n
Sodium:<\/td>\n500 mg<\/td>\n<\/tr>\n
Dietary Fiber:<\/td>\n7 gm<\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Julia Driggers, R.D., shares a recipe for a vegan stew: Fall Slow-Cooked Stew (Makes 8 bowls) Ingredients: 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, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-276","post","type-post","status-publish","format-standard","hentry","category-vegan-recipes"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=276"}],"version-history":[{"count":11,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/276\/revisions"}],"predecessor-version":[{"id":286,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/276\/revisions\/286"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}