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Vegetarian Bologna Stew

Vegetarian Bologna Stew Here is a dinner that is hearty and nutritious. Use our recipe for Vegetarian Bologna for best results.

Makes about 2 quarts.


  • 2 c firm vegetarian bologna, 1/2″ dice
  • 2 carrots, peeled and thickly sliced
  • 2 celery rib, thickly sliced
  • 4 green onions,c hopped
  • 2 russet potatoes, 1″ dice
  • 4 Roma tomatoes, chopped
  • 2 Tbsp olive oil
  • 2 Tbsp chickpea flour
  • 2 c water
  • 1 Tbsp vegan chicken style broth mix
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 c frozen peas


  1. In a 3 quart slow cooker or larger, place the bologna, carrots, celery, green onions, potatoes and tomatoes.
  2. In a medium saucepan over low heat, warm the olive oil briefly. Whisk in the chickpea flour until smooth. Gradually pour in the water so as not to splatter. Stir constantly until it simmers one minute.
  3. Add the broth mix, salt, and pepper and whisk well. Pour into the crock pot and stir.
  4. Set the crock pot to high and cover. Cook 3 hours. Stir and reduce temperature to low for one additional hour.
  5. Stir in the peas and allow to stand 10 minutes before serving.

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