It’s cold outside and finding time to cook during the week can be a struggle. My solution: a crock pot! I love coming home to a yummy smelling kitchen with a giant pot of stew almost ready to eat. Leftovers are frozen in portion sized containers for later.
I have a giant crock pot, so half the recipe if yours is smaller.
2 acorn squashes, cooked (see below), seeded, and diced
1 onion, diced
1 ½ cups Whole Grains and Beans Soup Mix by Red Mill
1 bunch purple kale, stems removed and chopped
2 turnips, peeled and diced
3 cloves garlic, minced
1 package Tofurkey Italian Sauage, sliced
1 yellow bell pepper
2 Not-Beef bouillion cube
1 Rapunzel Vegan Vegetable Bouillion, no salt added
10 cups water
½ cup nutritional yeast
Place acorn squash in a microwave safe dish with a lid and microwave for 10 minutes. When it beeps, if the squash is soft, let it cool. If not yet soft, cook another two minutes and test again. Repeat until the squash is soft. Once cool, slice open, de-seed, and scoop out the yummy part. Cut large pieces into smaller ones if needed.
Place all ingredients, except the nutritional yeast, in the crock pot. Cook on low for 8 hours. With a potato masher, mash the squash until an consistency you desire. Stir in nutritional yeast and enjoy.