Vegan Crockpot Lentil Stew and Cornbread

vegan lentil stew


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…

Vegan Cornbread

For my super low-fat cornbread recipe, click here.

Wet ingredients:
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.

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