Ingredients

1 1/2 cups thinly sliced potatoes
1 cup thinly sliced beet
4 cups vegetable stock
1 1/2 cups chopped onions
1 teaspoon caraway seed
2 teaspoons salt
1 celery , chopped
1 large carrot , sliced
3 cups coarsely chopped red cabbage
4 teaspoons fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
6 ounces tomato paste
tofutti sour cream , for topping
chopped tomato ( to garnish )
Vegan Crockpot Borscht is a warming and satisfying soup that is perfect for a cold day. The combination of beets, potatoes, carrots, and cabbage creates a delicious and nutrient-packed meal. The addition of caraway seed and dill weed give the soup a unique flavor that is sure to please. This recipe is easy to make in a crockpot, making it a convenient option for busy weeknights.

Instructions

1.Combine the potatoes, beets, vegetable stock, onions, caraway seed, and salt in a slow cooker.
2.Add the celery, carrot, cabbage, dill weed, vinegar, honey, and tomato paste.
3.Cover and cook on low for 6-8 hours, or until the vegetables are tender.
4.Serve with a dollop of tofutti sour cream and garnish with chopped tomato.

PROS

This borscht recipe is vegan and loaded with healthy vegetables.
It can be made in a crockpot for easy preparation.
The addition of caraway seed and dill weed give it a unique and delicious flavor.

CONS

Some may find the preparation time to be a bit long, as it needs to cook for several hours in a crockpot.
The vibrant red color of the soup may stain clothing or surfaces, so caution is advised.

HEALTH & BENEFITS

This vegan borscht is packed with vitamins and minerals from the fresh vegetables used. Beets are a great source of folate, manganese, and potassium, while cabbage is high in vitamin C and vitamin K. The soup is also low in fat and calories, making it a great option for those looking to eat healthier.

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