We all have good intentions and sometimes the intent to spend a lot of time in the kitchen gets interrupted by life, by chores, and the little things. It's on days like that where I like to pull out these crock pot meals that do most of the work for you. This has been a long staple of mine because it's tasty, healthy and also quite filling. It has a Parisian feel to it with the sauce and is also easily modified. I particularly like the Tempeh because it makes it a bit heftier as a whole meal.
You Will Need:
1 28 oz. Can crushed tomatoes
1 block of tempeh
4 Cups Green beans, washed and cut into 1 inch lengths
4 Large carrots
4 Medium red potatoes
1 onion, diced
3 Cups Veggie broth
2 TBSP Dried Sage
1 TBSP dried Thyme
1 dash of Banquet seasoning
1 tsp. ground pepper
Salt to taste
There's no big secret in preparation here. Just add everything to the crock pot and stir well. I do prefer to lightly braise the tempeh in a sauce pan until lightly browned but this is not necessary. It can all be added and then stirred together. I usually will start this in the morning and let it cook on low all day long or until the potatoes are tender.
I salt at the end because the salt sometimes prohibits foods from cooking and absorbing the liquids during the cooking process.
Enjoy this stew with some artisan bread or a salad and you have a filling and complete meal.
Bon Appetit as our late French Chef would say in closing.
