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

1 tbs olive oil
1 lg sweet yellow onion, chopped
1 small red bell pepper, seeded & chopped
2 cloves garlic, minced
2 tbs chili powder, or to taste
1 1/2 cups dried brown lentils, picked over & rinsed
1 (28 oz) can crushed tomatoes
1/3 cup dark unsulfured molasses
1/2 tsp ground allspice
cayenne pepper, to taste
salt & freshly ground black pepper
2 cups water
1 cup apple juice

heat the oil in a lg skillet over medium heat. add the onion, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & cook about 30 seconds longer.

transfer the mixture to a 4-qt slow cooker. add the lentils, tomatoes, molasses, & allspice & season with cayenne, salt, & black pepper. stir in the water & apple juice, cover, & cook on LOW for 8 hours. add more water if the chili gets too thick. 

4-6 servings

1 tbs olive oil
1 med yellow onion, chopped
1 med carrot, chopped
1/2 small green pepper, seeded & minced
2 cloves garlic, minced
2 (15.5 oz) cans black beans, drained & rinsed
1 (14.5 oz) can diced tomatoes, left undrained
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp cayenne pepper
salt & freshly ground black pepper
2 tsp fresh lemon juice (optional)

heat the oil in a lg skillet over medium heat. add the onion, carrot, green pepper, & garlic. cover & cook until softened, about 5 minutes.

transfer the cooked vegetables to a 4-6 qt slow cooker, add the beans, tomatoes & their juice, stock, bay leaves, cumin, thyme, & cayenne, & season with salt & pepper. stir to combine. cover & cook on LOW for 8 hours.

remove & discard the bay leaves & taste to adjust the seasonings. just before serving, stir in the lemon juice, if using. to thicken, puree at least 2 cups or up to one half of the soup solids with an immersion blender used right in the cooker, or ladled into a regular blender or food processor & returned to the cooker. serve hot.

serves 4-6