Slow Cooker Veggie Stew and Polenta

This is one of those “clean out the veggie drawers” kind of recipes. I listed below what I put in, but you can make this more like ratatouille by skipping the carrots, chickpeas, and mushrooms and adding more eggplant and some zucchini.

Ingredients

  • 2 tbsp olive oil 
  • 1 eggplant, cubed 
  • 2 stalks celery 
  • 2 summer squash, chopped 
  • 1 red pepper, chopped 
  • 1 onion, sliced 
  • 3 carrots, sliced
  • 4 oz mushrooms 
  • 2 tbsp garlic, minced 
  • 2 tbsp Italian seasoning 
  • 28 oz diced tomatoes 
  • 1-2 tsp capers
  • Salt and pepper 
  • 2 tbsp balsamic vinegar 
  • 2 18 oz. prepared polenta tube
  • Vegan parm (purchase or make using nutritional yeast combined with finely crushed pine nuts or almonds and sea salt)

Process

Chop your veggies. Add everything but the polenta to your slow cooker or Instant Pot. In a slow cooker, give it about 4 hours. In the Instant Pot, you’ll want about 5 hours.

About ½ hour before the stew is complete, oven fry the polenta in ½ inch slices. Place a little olive oil in a baking pan. Add slices. Sprinkle with vegan parmesan. Bake at 375, flipping over when bottom begins to brown.

Serve stew over polenta with your choice of seasonings or hot sauce.