Vegetarian Bollito Misto

Submitted by Chef #1045743

"A vegetarian, low-fat version that is cooked in a slow cooker for 6- to 8 hours. Serve with Salsa Verde. It is adapted from the book "Fresh from the Vegetarian Slow Cooker." I substituted tomatoes and green chiles for the diced tomatoes because I like it spicy. 4 1-1/2 cup servings. WW points = 7."

 

• Ready In: 6hrs 20mins
• Ingredients: 14
• Yields: 6 cups stew
• Serves: 4

ingredients

• olive oil flavored cooking spray
• 1 tablespoon olive oil
• 3 shallots, quartered
• 3 celery ribs, chopped
• 2 teaspoons chopped garlic
• 1 lb potato, peeled and sliced
• 1 cup baby carrots
• 1 (14 1/2 ounce) can diced tomatoes, no salt added
• 3 cups vegeteble stock
• 2 bay leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 8 ounces seitan, cut into 1-inch pieces
• 8 ounces vegetarian sausage links, cut into 1-inch pieces

directions

1. 1. Spray large skillet with cooking spray. Heat skillet over medium-high heat. Add shallots, celery and garlic. Cover and cook until stoftened, about 3 minutes.
2. 2. Place the onion mixture in a 4- to 6-quart slow cooker. Add potatoes, carrots, tomatoes, stock and bay leaves. Season with salt and pepper, cover nd cook on Low for 5 to 8 hours.
3. 3. About 15 minutes before you're ready to serve, heat 1 tablespoon olive oil over medium heat. Add the seitan and sausage, cook until browned on all sides, about 5 minutes. Stir this into the stew to finish cooking. Serve with Salsa Verde.