Fall is definitely in full swing here in Michigan. And because of that, I’ve been in such a mood for warm soups, stews, casseroles… anything that’s comforting to eat on a cool autumn day. This vegetarian recipe for curry and “beef” stew is no exception. The meat substitute pleased my hubby’s tastebuds, and the slow cooking method pleased my laziness in the kitchen. The preparation for this meal comes together fairly quickly, so there’s more time to romp in the orchards, drink apple cider and take in all that the autumn season has to offer… and still come home to a hot ready-to-eat dinner!

Slow-cooked vegetarian curried “beef” stew  (serves about 6)

Half of one large onion, peeled and chopped
1 cup baby carrots, chopped
10 small to medium red potatoes, quartered (or cut smaller)
1 pound “ground beef” substitute (I used Boca brand frozen “crumbles,” which are vegan)
2 cans (14.5 ounces) diced tomatoes with juices
1/2 cup apple juice
1 tablespoon curry powder (see tip below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 apple – peeled, cored and diced (optional)
Chop and prepare the first three ingredients. Layer the onion, carrots and potatoes in the bottom of a 4- to 5-quart slow cooker. Spread the frozen faux “ground beef” over the veggies. In a small bowl, combine the remaining ingredients until well blended.  Pour the tomato/curry mixture over the “beef” and veggies. Cover the crock pot and cook on low setting for about 6.5 hours. Ladle into regular bowls, or for added fun, spoon into homemade or store-bought bread bowls. Yum!

! Tip ! Everyone has a different tolerance for curry. It’s always best to start with less and add in more, if needed. The 1 tablespoon curry powder worked great for hubby and I. In fact, I might add in more the next time we eat this. Others may find 1 tablespoon to be too much. Experiment and gradually increase the amount until you find the quantity that’s right for you!