Growing up my family used to eat something called a New England boiled dinner all the time. The recipe used ham, potatoes, carrots, cabbage and turnips. My dad would cook it all day long on Sundays and it would make the whole house smell amazing. I wanted to make a vegan version of that classic meal so I came up with this slow cooker recipe! In place of ham I used vegan sausages from the brand Tofurkey. They are really salty which adds a lot of flavor to the vegetables. For veggies I used potatoes, onion, carrots and cabbage. This recipe came out so flavorful, I will definitely be making it any time I am in the mood for a classic nostalgia comfort meal!
Slow Cooker Vegan Sausage and Cabbage
My vegan version of a classic New England boiled dinner
Equipment
- slow cooker
Ingredients
- 2 onions quartered small
- 3/4 lb baby carrots
- 3/4 lb potatoes I used yellow potatoes
- 4 veggie sausages chopped I used Tofurkey Italian style sausages
- 4 garlic cloves minced
- 2 cups veggie broth
- 2 cups water
- 1 vegan broth cube
- 1 bay leaf
- 1/4 tsp black pepper
- 1 head of cabbage cut into wedges I used a small cabbage
Instructions
- Add everything into the slow cooker. Stir every couple hours or so. Cook for 5-6 hours or until potatoes and carrots are soft.
Notes
My slow cooker is pretty small so I had to wait for everything to wilt down a bit for everything to fit, but if yours is bigger you could probably fit in more potatoes and carrots.
