Olive oil
1 yellow onion, diced
3 carrots, cut into bite size
2 gold potatoes, cut into bite size
1 sweet potato, cut into bite size
1 can diced tomatoes
1 pound white or cremini mushrooms, cleaned and quartered
2 tablespoons tomato paste
1 cup red wine
5 cups vegetable broth
1/4 cup nutritional yeast
1 tablespoons soy sauce
salt and pepper
3 tablespoons all purpose flour
1 cup frozen green peas
Directions
Warm 2 tablespoons of olive oil in a large skillet, over medium heat. Add the onions and a pinch of salt. Saute until golden brown.
While the onions cook, combine the carrot, potato, sweet potato, and diced tomatoes into a slow cooker, set to high heat. Cover. When the onions are cooked, transfer them to the slow cooker.
Add the remaining 2 tablespoons of olive oil to the skillet, and cook the mushrooms, until they have released their moisture and turned golden brown. Add the tomato paste to the pan, and stir, until it smells fragrant. It will start to stick to the bottom of the pan.
Deglaze the pan with the wine, then stir in 2 cups of the vegetable broth, the nutritional yeast, and soy sauce. Season with salt and pepper to taste.
Transfer about 1/2-3/4 cup of the liquid to a small bowl. Whisk in the flour, until there are no lumps. When the mixture is completely smooth, whisk it back into the liquid in the skillet. Whisk vigorously, to break up any lumps that might form.
Stir the mushrooms, frozen peas, and remaining veggie broth into the slow cooker. Cook on high for about 5 hours or on low for about 8 hours. The stew is done when the vegetables are tender.
Adapted From
http://www.veganmotherhubbard.net/2014/01/slow-cooker-beef-less-stew.html