Vegetarian crock-pot recipes

[Anonymous]

With the colder weather, I'd love to know everyone's fave veg crock-pot recipes, especially vegan ones or something where I can sub in almond milk for cow milk. I find my repertoire getting a little old.

Also interested in recipes that could have chicken added afterwards, cooked separately (no other meat).

Thanks!

[Anonymous]

Every recipe I would suggest comes from this book, so I'll just suggest the book instead:

http://www.amazon.com/gp/product/B002AKPEZ4?btkr=1

[Anonymous]

Anonymous wrote:Every recipe I would suggest comes from this book, so I'll just suggest the book instead:

http://www.amazon.com/gp/product/B002AKPEZ4?btkr=1

OP here. PP, I am embarrassed to admit that I just realized I have this book- I read the title and thought it sounded familiar... Thank you for the post!

[Anonymous]

Great! If you already have the book, I'll tell you that my absolute favorite recipe is the split pea and parsnip soup. The french onion soup recipe also served me well for a few years, but now I've taken to making it in the dutch oven. Oh, and I used to use the instructions for making beans a lot (though they're pretty no nonsense), but I've also started making beans in the dutch oven instead. Other favorite recipes from the book: ratatouille, curried cauliflower soup, and the balsalmic-braised root vegetables.

[Anonymous]

I have that book too, but can't find it at the moment. From that book this is my favorite! When I make this I use double the ginger (cause I love ginger).

White Bean and Sweet Potato Stew with Collards

1 tbl olive oil
1 medium-size yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 lb sweet potatoes, peeled and cut into 1-inch chunks
1 tsp peeled and grated fresh ginger
One 14.5 ounce can diced tomatoes, with their juices
3 cups slow cooked or two 15.5-ounce cans cannellini beans, drained and rinsed
1 tsp light brown sugar or a natural sweetener
1/2 tsp ground allspice
1/4 tsp ground cumin
2 bay leaves
3 cups vegetable stock
Salt and freshly ground black pepper
2 cups chopped collard greens, cooked in simmering water until tender and drained


Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cover, and cook until softened, about 5 minutes.

Transfer the mixture to a 4- to 6-quart slow cooker. Add the sweet potatoes, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper, cover, and cook on low for 4 to 6 hours.

Close to serving time, stir in the cooked collard greens, Taste to adjust the seasonings, remove the bay leaves, and serve.

[Anonymous]

I was going to suggest that book too! Like the corn chowder, all of the lentil recipes...

[Anonymous]

Lately, I'm all about the slow cooker stuffed pepper. I'm getting pretty good at them, actually. Since I'm pretty terrible in the kitchen, I think this is a win.

I've been using red peppers. The filling can have anything, but I've been liking rice, black beans, tomato, diced zucchini, goat cheese and some spices (oregano, thyme, basil, s&p). I had been precooking the rice, but I'm thinking of changing that step because lately the rice has gotten too mushy for my tastes.

Other recent variations have included chick peas, veggie crumbles and mid east spices. And spanish rice, adobe peppers, jack cheese, avocado, and grilled eggplant.