The Everything Vegan Slow Cooker Cookbook by Amy Snyder Justin Snyder
Author:Amy Snyder, Justin Snyder
Language: eng
Format: epub
Published: 2018-09-27T16:00:00+00:00
Add the olive oil to a 4-quart slow cooker and sauté the onion on high heat until translucent, about 3–5 minutes.
Add the remaining ingredients to the slow cooker. Cover and cook on medium heat for 4 hours.
Per Serving | Calories: 232 | Fat: 7 g | Protein: 5 g | Sodium: 609 mg | Fiber: 5 g | Carbohydrates: 50 g | Sugar: 4 g
Mexican Spice Potatoes
If you like things spicy, really kick it up by adding an extra teaspoon of cayenne to these potatoes!
INGREDIENTS | SERVES 4
6 cups cubed red potatoes
1 teaspoon chili powder
1 ⁄2 teaspoon sugar
1 ⁄2 teaspoon paprika
¹∕8 teaspoon cayenne pepper
¹∕8 teaspoon garlic powder
1 ⁄4 teaspoon cumin
1 ⁄2 teaspoon salt
¹∕8 teaspoon black pepper
1 ⁄2 cup water
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