Recipes

Ingredients

• FOR THE VEGETABLES
• 4 medium-size red potatoes, cut into ½ inch chunks
• 3 medium carrots, sliced on the bias into ½ inch pieces or cut in oblique cuts
• 1 large yellow onion, chopped into mid-sized chunks
• 4 ounces cremini mushrooms, quartered
• 2 cups cauliflower florets (about ½ of a medium head of cauliflower
• 2 cups spinach leaves
• FOR THE SAUCE
• 2 Tbsp Korean chili paste (Gochujang)
• 1 tsp red chili flakes
• 1 Tbsp miso paste
• ¼ cup low-sodium soy sauce or tamari
• 3 Tbsp maple syrup
• 6 garlic cloves, crushed (about 2 Tbsp minced garlic)
• 1 Tbsp minced ginger root
• ¾ cup vegetable stock
• 1 Tbsp toasted sesame oil
• 1 Tbsp rice wine vinegar
• TOPPINGS
• ½ cup roughly chopped cilantro leaves
• ½ cup sliced green onions
• 2 Tbsp toasted sesame seeds

Directions

1. Combine the vegetables except the spinach into the slow cooker. Combine the sauce ingredients into a bowl and then toss the vegetables with the sauce until coated.
2. Adjust the slow cooker to high. Cook for 2 ½ - 3 hours, or until vegetables are soft. You can also cook on low for 5 - 6 hours. When the vegetables are cooked through, remove the lid and stir in the spinach until wilted.
3. If using an Instant Pot Pressure Cooker, cook for 13 minutes.
4. Garnish with cilantro leaves, green onions and toasted sesame seeds.