Vegan Lenil Kale Mushroom Crockpot Stew.


  • 4 large carrots
  • 4 celery stalks
  • 1 Green Pepper, diced
  • 1 Cup frozen corn
  • A bunch of kale (like 3 handfuls from a bag… chopped. Don’t worry, this will cook down)
  • 1 cup dry lentils (preferably sprouted)
  • 1 “regular” package mushrooms (not sure on weight) – was about 12 mushrooms total.
  • 1/2 cup dry multi-colored quinoa (preferably sprouted)
  • 1 vegan bouillon cube (this time I used “beef” flavor)
  • 2 TBSP onion powder
  • 1 TBSP Thyme
  • Salt to taste (about 2 tsp for me)
  • 2 TBSP Costco No-Salt Organic Seasoning
  • 48 oz. spring water.

Cut everything up into “soup sized” pieces and place in crockpot for 6-8 hours on high.

Fork through a carrot should be a good test. Depending on how hot your crockpot does, it might be done sooner.

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