On The Easter Vegan Dinner Menu

2016 Vegan Easter 

Crock Pot
 Spicy Potato and Veggie Stew

5 Potato's Peeled and chopped into Bite size pieces 

2 Large onions peeled and cut into 1" Pieces 

1/2 Bag of baby Carrots cut into half's

1 Bag of Frozen Cauliflower

8 oz Container of fresh mushrooms cut into chunks

4 Tbsp Thai chili garlic paste

2 Tbsp of Agave

2 Tbsp Red pepper flakes

8 Tbsp of Tamari or soy sauce 

2 Tbsp Sesame oil

2 Tbsp of Minced garlic

1 Cup of Vegetable broth 

Place all Vegetables in crock pot

Mix the rest of ingredients

in a medium bowl then pour over vegetables

 and mix to coat all 

place on lid and cook for 3 hours on High 

or 8 hours on low