Crock Pot Veggie Stew


  • Potatoes
  • Carrots
  • Celery
  • Onions
  • Bell peppers
  • Portobello mushrooms
  • Leahey gravy, chicken or beef style
  • Frozen peas, opt.


  1. Place vegetables in crock pot, cover with water and cook until vegetables are tender. Mix about 1 cup gravy mix some of the water and add. Cook until thickened.
  2. Add frozen peas at the end of cooking time if you like. Serve with brown rice.

* If you don’t have the gravy mix, add a little cornstarch and soy sauce or chicken or beef style seasoning.

Browse Cook(s): Melody Prettyman Mark Anthony
Browse Theme(s): Soups Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.