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Vegetable Stew with Red Wine Gravy


3 tbs of vegan butter
6 small red potatoes, cut in half
3 large carrots, chopped into bite-sized pieces
2 large parsnips, chopped into bite-sized pieces
1/2 a medium white onion, chopped
3 tbs of flour
1 clove of garlic, minced
1/2 bottle of red wine (I used a Cabernet Sauvignon)
2 tsp herd de provence
Salt and Pepper
Water, as needed


Turn the slow cooker on to low. Add the vegan butter and let it melt. Add the halved potatoes, chopped carrots and parsnips, and the chopped onion. Add the garlic and flour. Mix until all the veggies are coated in flour. Add the wine, herb de provence and enough water to ensure all the veggies are covered. Cover and let it cook on low to medium-low heat until the veggies are soft the gravy is thick. Season with salt and pepper.



Nutritional Information Per Serving

no nutrition information available

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