2 tbs olive oil
4 shallots, quartered
1/2 cup dry white wine
12 oz seitan OR tempeh, cut into 1/2″ thick slices
8 oz baby carrots, halved lengthwise
8 oz small red potatoes, halved
8 oz green beans, ends trimmed & cut into 1″ pieces
1 (14.5 oz) can diced tomatoes, drained
1 1/2 cups vegetable stock
salt & freshly ground pepper
1 tbs minced fresh tarragon OR parsley leaves

heat 1 tbs of the oil in a lg skillet over medium heat. add the shallots, cover, & cook until softened, about 5 minutes. add the wine & cook for 1 minute to reduce slightly. transfer the shallot mixture to a 4-6 qt slow cooker.

heat the remaining 1 tbs oil in the same skillet over medium heat. add the seitan or tempeh & cook until browned on both sides, about 10 minutes, then add to the slow cooker along with the carrots, potatoes, green beans, tomatoes, & stock; season with salt & pepper. stir to combine, cover, & cook on LOW for 8 hours.

just before serving, stir in the tarragon.

4 servings