INGREDIENTS:

1 chopped onion 2-3 cloves of chopped garlic 3 large potatoes (or a few small red ones) cut into chunks 1 basket of button mushrooms 3 chopped portobello mushrooms 2 bay leaves 1 can tomato sauce (8oz, I usually use my homemade) 1 cups of vegetable broth 1 tablespoon Worcestershire sauce (don’t think this is vegan?) 3/4 teaspoon thyme 5 tablespoons quick cook tapioca Black Pepper (I use about 1.5 tablespoon, love pepper)

INSTRUCTIONS:

Toss the potatoes into the crockpot and than the garlic.  Add onion, carrots, mushrooms and bay leaves. Mix the tomato sauce, water, Worcestershire, thyme, tapioca, and 1/2 the pepper in bowl.  Stir well and pour over veggies. Cover and cook on low for 6-8 hours.