I call this mock beef stew. My husband is a HUGE meat eater, however, on cold nights he REALLY enjoys this stew. Some call it Layered Instant Pot or Crock Pot Dinner. I’m pretty sure the secret is in the sauce.
6 potatoes, chunked
1 large onion, diced
2 carrots, sliced
1 green pepper-sliced
1 cup of peas
1 whole eggplant cut into chunks
Sauce
2 1/2 cups tomato sauce
1/4 cup Tamari, or Coconut Aminos–If choosing Tamari try the low sodium gluten free
1 tsp thyme -ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 T parsley
Layer vegetables in an Instant Pot or Crock pot in order given. Mix together sauce and pour over vegetables. Cook 6 hours on high in a Crock pot, 12 hours on low in a Crock pot OR 30 min in an Instant Pot on the Soup mode.
We usually serve this with soaked quinoa on the side, gluten free bread, and salad.
