Squash and Carrot Stew

 The squash cooked down and the carrots stayed pretty firm, making an interestingly tasty base to this stew!

Ingredients:

1 cup cubed squash

1/2 cup sliced carrots

1/4 cup diced tomato

1/4 cup seitan

1/2 cup water

1/2 tsp paprika

1/4 tsp cumin

1/4 tsp turmeric 

1/4 tsp ginger

1/4 tsp lemon juice

1 mint leaf

Directions:

Place all ingredients in the baby crock on low until the carrots are tender, about 5 hours.