Slow Cooker Vegetable Stroganoff

Combine all ingredients, except the cornstarch and sour cream, in a large slow cooker. Put the lid on and cook on low for 6 hours.

Before serving, remove 1 cup of broth from the slow cooker. Bring it to a boil in a small saucepan, and whisk in cornstarch. Whisk until thickened, then add sour cream and return mixture to the slow cooker. Stir to combine. Allow it to heat through for 30 minutes prior to serving.

Serve over whole grain pasta or brown rice.

Nutrition information per 1 1/4 cup serving: 204 calories, 6.5 g fat, 10 g protein, 21 g carbohydrates, 4.5 g fiber