Vegan Tabbouleh Stew in Slow Cooker

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1 large onion
2 medium carrots, cut lengthwise or chopped
2 cups green beans, cut to 1-inch pieces
1 to 2 small zucchinis, sliced
2 cans of chick-peas, rinsed and drained
2 cans (14.5-oz each) diced tomatoes, undrained or 3 fresh diced tomatoes
Salt and pepper
1 box (6-7 ounces) tabbouleh mix (better if it has mint and lime)
1.5 cups water
ΒΌ cup olive oil

Layer ingredients in slow cooker in the following order: onion, carrots, green beans, zucchini, chick-peas, tomatoes with juice, salt and pepper.
Sprinkle tabbouleh mix over vegetables.
Pour water and olive oil evenly over top. Cover and cook on low for 6-7 hours.
About 8 servings.

Great recipe for a busy individual. It’s tasty and easy to make. I love this recipe because I am so busy and always on the go. I usually make it overnight and then pack it in containers to take to work. It’s nutritional and the best part so easy, which can be difficult when making vegan friendly meals.