Mushroom-‘Beef’ Stew

10 small new potatoes, scrubbed and quartered
1/2 cup chopped white onion
3 large carrots, chopped
8 oz. fresh sliced shiitake mushrooms
14.5-oz. can diced tomatoes with liquid
1 1/4 cups vegetable broth
1 Tbsp. soy sauce
1 tsp. sugar
1 tsp. marjoram
Salt and black pepper, to taste
1 lb. vegan beef, chopped

• Combine all the ingredients in a slow cooker. Cook on low for 6 to 8 hours, or until the potatoes are tender.

Makes 4 to 6 servings