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Lima Bean Crockpot Stew

Lima Bean Crockpot Stew

With seasoned tomatoes so readily available now, a home-cooked stew like this is easy to make. I used Red Gold Diced Tomatoes with Basil, Garlic and Oregano, but anything similar would be fine.

Serves 5-6.


  • 1/4 c all purpose flour
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 Tbsp vegetable oil
  • 2 c firm seitan, cut in bite-sized pieces
  • 1-28 oz can diced tomatoes with basil, garlic and oregano
  • 1-12 oz package frozen lima beans
  • 1 c water
  • 1/4 c minced parsley
  • 1 Tbsp vegan Worcestershire sauce
  • 1 bay leaf


  1. In a shallow bowl, blend flour, Old Bay seasoning, salt and pepper. Dredge the seitan in the flour mixture and shake off excess.
  2. In a large skillet on a medium-low setting, heat the oil. Add the seitan and brown them about 5 minutes, turning them over once or twice.
  3. Place the seitan in a 2 quart or larger crockpot. Add remaining ingredients.
  4. Cook on high for 5 hours. Serve hot with a crusty bread.

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