Holiday leftover solution

I realize certain things are not meant to be photographed.

 

Stew is one of those things.  [Same goes for certain angles of my pregnant body.  And the spider web situation we have going on in the front yard.  And Kyle’s closet.  No seriously, it’s out of control.]

 

Maybe Ansel Adams could make this look tasty, but I am working with an iPhone at 5 am in a poorly lit kitchen.  Natural sunlight, what??  Just trust me.  It’s good.

 

Leftover Crock-Pot Stew [vegan, gluten free]

Ingredients:

• 2 tbsp olive oil
• 1/2 yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 3/4 cup shaved Brussels sprouts
• 2 cups diced sweet potatoes (I used leftover roasted yams, but raw ones will certainly work in the slow-cooker)
• 1 cup pumpkin puree
• 1 cup quinoa
• 1/2 cup TVP
• 2 cups vegetable broth
• 4 cups water + 1 cup water for later (you may or may not need it)
• seasonings (to taste) (I used rosemary, thyme, parsley, & paprika)
• salt & pepper (to taste)

Directions:

Add everything to slow cooker and stir. 

Cook for 9+ hours on low.

Notes:

I prepped this before going to bed and left it to cook in the crock pot overnight.  In the morning I added another 1 cup of water and then I put it in the fridge.  After work, I reheated it in the microwave and it was fabulous.  However, if you get home earlier than I do and have some time before dinner (aka you aren’t ready to eat your own face off the second you walk in the door) you can set the crock-pot to warm for a couple of hours before you want to eat it. 

If you make it the same day as you are going to eat it, I’m not sure if you’ll need the extra liquid.  Depends on how thick you want it.

Not a fan of TVP?  Try white beans or chickpeas instead. 

Standard hippie haul.  My fridge is never without veggies, that’s for sure.

 

Veggies, quinoa, TVP, liquid, spices.  Tick tock tick tock.

And now we wait. 

Good morning!!! 

 

What a sight smell to wake up to!!  Like I woke up in the middle of Thanksgiving.  Yum.

The best thing about this recipe is how it’s made with things I almost always have on hand.  And it turned out awesome!!!  So hearty and filling – just like a leftover Thanksgiving stew – but without the meat.  It had all my favorite elements of a holiday meal. 

 

Vegetables galore with protein in the form of quinoa and TVP.  No wishbone. 

This recipe makes a lot.  Kyle and I both had huge servings, plus seconds, and there was still plenty for us to pack for our lunches throughout the week.

 

Win.