Slow Cooker Vegan Veggie Stew
Today I'm serving up another slow cooker recipe! I feel like I've discovered a whole new genre of cooking that I've been missing out on. The slow cooker gives dishes a great depth of flavor.
This slow cooker vegan vegetable soup recipe is a riff off of ratatouille. I've cut down a bit on the eggplant and punched up the tomatoes. Ratatouille requires letting the eggplant release most of its moisture before cooking, but because this is a stew, we want that moisture and we can just toss the eggplant in. This is a really simple, fast prep meal - and the long cook time means you can set this for overnight or right before you head off to work.
So I went to a really great little breakfast place this morning and I tried of bunch of things I've never had before - one being a cronut. How did I make it this long without trying a cronut?! I liked it because obviously SUGAR, but I felt like it didn't bring the best things about croissants and donuts to the table. I don't know, I will probably just have to try more cronuts before passing judgment. I also had the caramel one...and there was a chocolate one on offer - so I feel like that could have been my mistake, I should have stuck with chocolate.
Back to the soup - I do hope you enjoy this. I felt like a total saint when eating it - it's super healthy, but it still has great flavor! It freezes well, so feel free to double this recipe if you've got a large slow cooker.