Vegan Crockpot Lentil Stew and Cornbread
2 cups brown lentils
2 chopped carrots
1-2 ribs celery
1/2 onion, minced
1 or 2 veggie broth cubes
2 broccoli stalks (optional) chopped into a sandy near-puree in the food processor. I use the food processor to chop the onions too.
salt to taste
Enough water to fill crockpot
Combine all ingredients in the crockpot and set on Low for 8-10 hours or High for 4-6 hours. Fill with water an inch from the top. The finely-processed broccoli adds a lot of flavor and turns soup into thick, hearty stew. It’s also a great use for stalks of broccoli which often go to waste. The soup is fine though without broccoli, it is just thinner and more brothy. You could also add a finely chopped potato instead of broccoli for the same thickening effect.
As long as you fill your crockpot with water to the brim, there is no danger of overcooking. I put the crockpot on and then go to work. When I get home, soup is done and we eat! Well actually, Kiki gets her food first, often before my coat is off, but that’s another story…
For my super low-fat cornbread recipe, click here.
1.5 cups non-dairy nut, hemp, or soy milk
1.5 Tablespoons white, regular, apple cider, or rice vinegar
1/4 cup canola oil
1 cup flour
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
Preheat oven to 425 degrees (218 Celsius)
Directions: Combine non-dairy milk and vinegar in a small bowl, set aside.
Mix all dry ingredients in a large bowl. Then add the non-dairy milk, which will have curdled from the vinegar. Add oil and stir until just mixed. Pour into an oiled 9 x 9 inch pan or a seasoned 9 inch cast iron frying pan. Bake at 425 for 25 minutes or until a toothpick or knife stuck in the center of cornbread comes out clean.