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I want to use my crockpot to make a nice hot stew. It's my staple February meal. Except that this is my first cold-weather Feb as a vegetarian, and I'm not sure how to make it! In the past, I just put beef, root vegetables, water and a few spices. I thickened it with flour before eating.<br><br><br><br>
So can anyone suggest a vegan alternative? I imagine that cooking the veggies in water would just end up being kind of bland and tasteless. Any suggestions?<br><br><br><br>
I have turnips, potatoes, yams, onions and carrots to work with.<br><br><br><br>
Thanks!
 

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Just cook a stew the way you used to do, minus the beef, but cook it in vegetable stock instead of water and add a few herbs and thicken with flour. I would toss in a handful of TVP chunks to simulate the stew beef.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>MrFalafel</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Just cook a stew the way you used to do, minus the beef, but cook it in vegetable stock instead of water and add a few herbs and thicken with flour. I would toss in a handful of TVP chunks to simulate the stew beef.</div>
</div>
<br><br><br>
i just got a slowcooker for christmas and this looks like an amazing excuse to try it out
 

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A zillion veg*n slowcooker/crockpot recipes here: <a href="http://www.fatfreevegan.com/crockpot/crockpot.shtml" target="_blank">http://www.fatfreevegan.com/crockpot/crockpot.shtml</a>
 

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Personally, I'd add some lentils, mung beans or chickpea flour to thicken the stew, along with some finely chopped onions, garlic and ginger for flavour.
 

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Toast the chickpea flour in a dry skillet for a few seconds or it can add a very "raw" taste to the stew.<br><br><br><br>
Plain cornstarch will thicken it too and you only need a very little bit and you needn't go to the health food store to find it. (Just mix the cornstarch with a little cold water before adding to the hot liquid.)
 
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