Crockpot Keto Beef and Cabbage Stew
A bold, flavorful vegan stew loaded with low-carb veggies, plant-based beef alternative, and spices. Cooked low and slow for maximum flavor.
Ingredients
- 2 cups vegan beef crumbles soy or lentil-based
- 3 cups chopped cabbage green or savoy
- 1 medium onion diced
- 2 garlic cloves minced
- 1 cup canned diced tomatoes no sugar added
- 3 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp ground pepper
- ½ tsp chili flakes optional for spice lovers
Instructions
- Add olive oil, diced onion, garlic, and vegan beef crumbles to the Crockpot. Stir gently.
- Toss in chopped cabbage and diced tomatoes.
- Pour in vegetable broth. Sprinkle in thyme, paprika, salt, pepper, and chili flakes.
- Mix everything like you're casting a spell.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir once halfway through. Adjust salt to taste before serving.
- Ladle into bowls, garnish with fresh herbs if you’re feeling extra.
Notes
Nutritional Values (Per Serving)
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 17g
Vitamins and Minerals (Per Serving)
- Vitamin C: 40%
- Iron: 15%
- Vitamin A: 12%
- Magnesium: 10%
- Vitamin B6: 11%
Additional Notes/Tips to Enhance Flavor
- A splash of apple cider vinegar at the end adds brightness.
- A teaspoon of tomato paste boosts umami.
- Garnish with chopped parsley or green onions.
- Don’t skimp on the paprika—it’s doing the Lord’s work here.