Fajita crock pot stew is warm, cozy, and super easy to prepare. You barely need to be in the kitchen to make it.
This crock pot stew is another recipe sponsored by the awesome folks at EZ Tofu Press.
Pressing your tofu is super important for this recipe. Getting that excess water out ensures that the tofu in your finished crock pot stew has a nice, thoothsome feel. You need the tofu firm enough to stand up to around 90 minutes in a crock pot with lots of liquid. So press, y’all.
The cooking time on this veggie crock pot stew is about an hour and a half, but don’t worry! The crock pot part means that for most of that time, you don’t have to be there. Watch some Gilmore Girls, take a nap, read Goodnight Moon to your kid 15 times. This stew basically cooks itself.
The other super shortcut piece of this stew is the seasoning. This recipe is all about making a meal without doing too much work, so instead of measuring a bunch of dry spices, I used a packet of fajita seasoning from the store. It cost $1.60, and it was totally worth it. I took a picture of the one I used, but you can really use any fajita seasoning, as long as it’s vegan:
Fajita Crock Pot Stew
Yield: 4 servings
- 1/4 cup olive oil
- 1 onion, chopped
- 1 cup sliced carrots (cut into short sticks)
- 4 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 15 ounce can pinto beans, drained and rinsed
- 1 block extra firm tofu, pressed and sliced into skinny pieces
- 2 packets fajita seasoning (or 8 servings worth, according to the package)
- 1 cube vegetable bouillon
- 2 cups water
- Pour the olive oil into your crock pot on high, and add the onion, carrots, and garlic. Stir and cover while you prep the rest of the ingredients.
- Add the remaining ingredients to the crock pot. Cook on high for 90 minutes, or until the veggies are cooked through.
- Serve with your favorite fajita toppings! I like big slices of avocado and a generous scoop of hot sauce on mine, but you could also use guac, vegan sour cream, or vegan cheese shreds.