Six delicious and easy vegan crockpot or slow cooker recipes
- 650 g potatoes
- 1/2 onion, thinly sliced
- 50 ml water
- 1/2 vegetable stock cube, crumbled
- 1 tbsp oil
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp hot chili powder
- black pepper
- 250g fresh spinach, roughly chopped
- 1. Peel the potatoes and cut them into chunks measuring about an inch. Add them to the slow cooker along with the sliced onion, water, stock cube, oil, spices and plenty of black pepper. Top with a couple handfuls of fresh spinach, as much as you can fit. You can also come back later and add more.
- 2. Cook on medium (or high if you don’t have a medium setting) for about 3 hours, until the potatoes are soft. Stir every hour or so to scrape down the sides.
- 36 oz blueberries, pureed (around 5 cups of puree)
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- zest of 1 lemon
- Place pureed blueberries in the slow cooker and turn to low.
- After 1 hour, stir blueberry puree and prop open the lid with a spatula or wooden spoon.
- After 4 more hours, add spices, sugar, and lemon zest. If it has not thickened much, remove the lid and cook on high for 1 hour.
- Place the butter in food processor or blender and process until smooth.
- Store in an air-tight container in the fridge.
- 3 large sweet potatoes, diced (about 6 cups)
- 3 cups vegetable broth
- 1 onion, minced
- 4 cloves garlic, minced
- 2 teaspoons of each: ground coriander, gram masala, chili powder
- 1/2 teaspoon salt
- 1 1/2 cups uncooked ren lentils (masoor dal)
- 1 can coconut milk
- 1 cup water
- Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a crockpot. Cook on high for 3 hours, until the vegetables are soft.
- Add the lentils and stir, replace the lid and cook on high for an additional 1 1/2 hours.
- Stir in the coconut milk and as much water as needed to get the right consistency.
- 1 pound dry navy beans, sorted and rinsed
- 2 quarts veggie broth
- 1 medium onion, diced
- 4 cloves of garlic, peeled and smashed
- 2 tsp salt
- 1/4 tsp pepper
- 2 medium potatoes, diced
- 1 pound frozen, sliced carrots
- 1 cup chopped sun-dried tomatoes
- 1-2 tsp dried dill
- 3-4 tbsp fresh, minced parsley
- Put the beans, veggie broth, onion, garlic, salt and pepper in a large soup pot on low-medium heat.
- Allow to simmer for 3-4 hours, or longer, adding additional water as necessary.
- When the beans are soft, add the potato and continue to simmer until the potatoes are tender.
- Add the carrots, tomatoes and dill. Keep over heat until the carrots are heated through. Stir the parsley, season with additional salt and pepper if needed, and serve.
- 1 medium butternut squash (1 lb peeled and cubed)
- 1 medium onion, diced
- 1/2 lb carrots, peeled and cut into chunks
- 1 granny smith apple, peeled and sliced
- 3 cups vegetable broth
- 1 bay leaf
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp dried ground sage
- 1 (13.5 oz) can coconut milk
- Combine squash, onion, carrots, apple, broth and bay leaf in the slow cooker, cover and cook on low for 6 hours, or until veggies are soft.
- Remove bay leaf and discard. Transfer contents of the slow cooker to a blender and blend until smooth.
- Pour back into the slow cooker and add salt, pepper, sage and coconut milk. Stir, taste, and add more salt and pepper to taste.
- 1 1/2 cups steel cut oats
- 4 1/2 cups water (depending on how thick you want your oatmeal)
- 1/2 cup canned pumpkin puree
- 2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/4-1/2 cup brown sugar
- Combine all ingredients in a slow cooker, cook on low for 6-8 hours stirring occasionally
- Season to taste with salt and/or more brown sugar.
Six easy and delicious vegetarian crock pot or slow cooker recipes
- 6 bell peppers
- 1 cup uncooked quinoa, rinsed
- 1 14 oz can black beans, rinsed and drained
- 1 14 oz can refried beans
- 1 1/2 cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1 1/2 cups shredded Pepperjack cheese
- desired toppings — cilantro, avocado, sour cream, etc.
- Cut the tops off the peppers and scrape out the ribs and seeds
- In a large bowl, combine the quinoa, beans, enchilada sauce, spices and 1 cup of the cheese. Fill each pepper with the mixture.
- Pour 1/2 cup water into the bottom of the crockpot. Place the peppers in the crockpot so they are sitting in the water. Cover and cook on low for 6 hours or on high for 3 hours.
- Remove lid, distribute remaining cheese over the tops of the peppers and cover for a few minutes to melt the cheese.
- Serve topped with anything you want. They go great with chips and guacamole.
- 1 head of cauliflower, cut into florets
- 3/4 cup diced red onion
- 2 small garlic cloves, mined
- 2 tsp dried oregano flakes
- 1 tsp dried basil flakes
- 2 14 oz cans diced tomatoes, no salt added
- 1/2 cup vegetable broth, low-sodium
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- 5 large zucchini
- Place all the ingredients for the bolognese (everything except for the zucchini) into the crockpot. Place the crockpot on high and let cook for 3 1/2 hours
- When done, smash the cauliflower with a potato masher or fork until the florets break up to create a bolognese
- Spoon the bolognese over bowls of zucchini noodles
- 2 24-oz jars or cans of Italian tomato sauce
- 9 thick lasagna noodles with wavy edges
- 24 oz part skim ricotta cheese OR cottage cheese
- 3-4 cups chopped vegetables of choice
- 2 cups shredded mozzarella or provolone cheese
- Parmesan cheese for topping
- Fresh parsley for topping
- Spray the crockpot with nonstick cooking spray, spread 1/2 cup tomato sauce on the bottom so the noodles don’t stick.
- Break noodles so they fit and cover most of the bottom. Cover with about 1/3 of the ricotta, veggies, sauce, cheese and end with noodles. Repeat layers two more times for a total of three complete layers. End layer of noodles on top, covered with a thin layer of sauce and a bit more shredded cheese.
- Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. Depending on how long you let it sit, you can either scoop pieces out or just cut it with a knife.
- 6 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- fresh ground pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- garnish — shredded cheddar cheese, chopped tomatoes, chopped onion, fresh parsley
- Lightly grease the inside of the crockpot with cooking spray.
- In a large bowl, combine eggs, milk, salt, pepper, garlic powder and chili powder, using egg beaters or a whisk. Beat mixture until mixed.
- Add broccoli florets, sliced peppers, onions and garlic to the crockpot, stir in the egg mixture.
- Cover and cook on high for 2 hours. Start checking at 1 1/2 hours. The omelet is done when eggs are set.
- Sprinkle with cheese and cover, let cheese melt.
- Turn off the crockpot and cut the omelet into 8 wedges.
- Garnish with chopped tomatoes chopped onions and fresh parsley.
- 600g mushrooms, diced
- 3 cloves of garlic
- 1 onion, halved then thinly sliced
- 250 ml (about 1 cup) of vegetable stock
- 2 tsp smoked paprika
- 1 tbsp sour cream
- 4 tbsp fresh parsley, chopped
- Add the first five ingredients to the crockpot and mix well. Cook on high for 4 hours.
- After 4 hours, stir in the sour cream, and season to taste. Top with plenty of fresh parsley. Serve with rice or a carb of your choice.
- 4 cups vegetable broth
- 4 cups tomato juice
- 1 cup sliced carrots
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 1 can of diced tomatoes
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups uncooked rotini pasta
- shredded Parmesan cheese for topping
- Add all the ingredients except for the pasta and cheese to a 6-quart crockpot. Cover and cook on low heat for 8 hours.
- Add pasta and stir. Turn heat setting to high and cook for 20-30 minutes or until pasta is done.
- Serve each bowl topped with a sprinkling of cheese.