Have produce that you need to use up, but doesn’t look pretty enough to set out on a veggie tray? Don’t waste it! Cut it up and throw it into your slow cooker for a super easy, clean and filling vegan stew! It takes only a short amount of prep time since you can let your slow cooker do all the work!
It’s time for April’s recipe redux edition. This month’s theme is as follows:
Easy Ways to Reduce Food Waste
In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.
I think this is a FANTASTIC challenge. I cannot believe the food that is wasted on a daily basis and I strive each and everyday to not waste anything. I know that this can be very difficult for a lot of people, but just because your produce is not perfect, doesn’t mean that it cannot be used!
Since I often buy in bulk to cut down on costs, I often have way more than I could use before items go bad. My solution? The freezer. I really wish people made more use of their freezers! I often immediately come home and chop up my produce and stick it in the freezer for later so that I don’t waste anything. Pretty much anything can go in the freezer as well, including produce such as avocado!
As for more than ripe foods that you’ve already got in your fridge, check to see if you can salvage it. Perhaps you just need to cut out a few spots instead of throwing it all away. Have wilted celery? Sure you may not be able to chop it up and eat it in a veggie tray, but throw it into a soup! No one will no the difference. Have carrots that are growing hair, or potatoes that are sprouting? Either take those bits off and still use them, or you can plant them too if you have a garden to make more produce!
Please please please re-consider either when you are buying food at the store, or when you are wanting to throw out an item that may not be perfect any more. It can very likely still be used in some shape or form.
This recipe is great if you have old carrots, celery, even onions and tomatoes (if you’ve got fresh). You can even use the celery leaves in this one to cut even further down on waste. After it is done, feel free to separate it into individual freezer safe bowls to stick into the freezer for later. Perfect to pull out for lunch, or if you need dinner in a pinch. Click on the link below to check out how some of the other reduxer’s are cutting down on food waste.
Slow Cooker Lentil Veggie Stew [Clean, Vegan, GF]
- 1 cup lentils
- 1-2 carrots diced
- 5 stalks celery diced
- 1 can no salt added tomatoes OR 4 large tomatoes diced
- 1/2-1 onion diced
- 1/2 T oregano
- 1 bay leaf
- 1 t basil
- 1/2 t paprika
- 2-3 cans water/stock of choice
Dice all of your produce
Add all ingredients to a slow cooker and then add in 2-3 cans of water (if using canned diced tomatoes or ~2 cups of liquid either water or stock of choice)
Cook on high for 4-6 hours or on low for ~8-10 or until lentils are cooked through and veggies are soft.
I link up with Deborah and Sarah’s, and The Fit Foodie Mama’s Meatless Monday, #recipeoftheweek,Homestead Blog Hop, glutenfreefridays, #healthyveganfridays, What’s for Dinner, Sunday Fitness and Food, GraciousPantry, Kriska Marie