The Easy & Healthy Slow Cooker Cookbook: Incredibly Simple Prep-and-Go Whole Food Meals by Shannon Epstein

Author:Shannon Epstein [Epstein, Shannon]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2017-09-05T07:00:00+00:00

Vegetarian Bean Cholent here

CHAPTER 5

beans, lentils, and vegetables

summer vegetables

SERVES 4 / COOK TIME: 6 TO 8 HOURS ON LOW

GLUTEN-FREE • VEGAN • DAIRY-FREE

Summer is my favorite season but don’t get me wrong: This is a year-round dish. When I make this in winter I simply call it “Winter Vegetables.” I encourage you to use whatever vegetables are in season during the particular time of year when you’re making this recipe—it’s the key to maximum flavor.

1 (15-ounce) can diced tomatoes, with their juice

1 pound zucchini, chopped

1 pound eggplant, chopped

1 pound green beans, trimmed

1 pound red potatoes, chopped

¼ cup freshly squeezed lemon juice

¼ cup low-sodium soy sauce, tamari, or coconut aminos

2 tablespoons extra-virgin olive oil

2 tablespoons Worcestershire sauce

1 garlic clove, minced

½ teaspoon salt

½ teaspoon freshly ground black pepper

1. Pour the diced tomatoes with their juice into the slow cooker.

2. Add the vegetables and potatoes on top of the tomatoes.

3. In a medium bowl, whisk together the lemon juice, soy sauce, olive oil, Worcestershire, garlic, salt, and pepper.

4. Pour the sauce into the slow cooker, making sure all the vegetables are covered.

5. Cover and cook on low for 6 to 8 hours, or until the vegetables are soft.

6. Stir before serving.

Tip: Try to cut all the vegetables into similar-size pieces so they cook evenly.

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