15 min
PREP TIME
4h 30 min
COOK TIME
93
CALORIES
14
INGREDIENTS
INGREDIENTS 5 SERVINGS
- 8 large portobello mushroom caps , sliced 1 ½ inches (4 cm) thick
- 1 1/2 cups (375 milliliters) No Salt Added Vegetable Cooking Stock
- 1 cup (250 milliliters) peeled pearl onions (or chopped onions)
- 1 carrot , cut into 1-inch (2.5 cm) pieces
- 2 cloves garlic , minced
- 1/4 cup (60 milliliters) dry red wine
- 3 tablespoons (45 milliliters) tomato paste
- 1 tablespoon (15 milliliters) red wine vinegar
- 1 tablespoon (15 milliliters) vegan Worcestershire sauce
- 1/2 teaspoon (2 milliliters) Rosemary Leaves
- 1/2 teaspoon (2 milliliters) Thyme Leaves
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 1/4 teaspoon (1 milliliter) Black Pepper Coarse Grind
- 2 tablespoons (30 milliliters) cornstarch
Preparation
- 1 In 6-quart (6 L) slow cooker, combine all ingredients except cornstarch. Cover and cook 8 hours on LOW or 4 hours on HIGH, or until vegetables are tender.
- 2 In small bowl, whisk cornstarch with 2 tbsp (30 mL) water. Add to slow cooker; stir and cover. Cook 30 minutes on HIGH or until thickened.
-
3
Test Kitchen Tips:
• If vegan Worcestershire sauce is unavailable, replace with soy or tamari sauce.
