By: Bunches and Bits {Karina} – CC BY 2.0When daydreaming of my future self, I always thought that I would whip up some genius meal in the crockpot that my family could just come home to. Now as a mom, wife and vegetarian, my poor crock pot sits abandoned in a cabinet that requires me to set up a ladder to access. I love making homemade soup and prefer to do them fresh on the stove and almost all of the crock pot recipes call for meat. My husband is a meat-eater so most of our nights we make a basic dish that he then adds meat to after I serve myself. Now that it’s winter I am yearning for the delicious smells of dinner in the crock pot that I remember from childhood.
What veggie-friendly meals do you cook in your crock pots? Thoughts on using meat-substitutions in recipes? Help us expand our meals by liberating this poor, neglected appliance! -Kerby
Alrighty, Homies. Let’s do some veggie crock pot recipe crowdsourcing! Share links to your favorite veggie-friendly crock pot recipes in the comments, and let’s all make our kitchens smell AWESOME.
Baked beans! Home made baked beans are not even comparable to the tinned ones. You can set them to cook overnight and have them freshly made for breakfast in the morning!
I make stuffing in mine (usually just for thanksgiving, but it’s so good, I should do it more often). You have to do some stovetop prep first though.
Saute 2.5 cups chopped celery and 2.5 cups chopped onions in butter (about 1/2 stick) until onions are soft. Put 15 cups bread chunks (dried unseasoned work best) into the crock pot. Add buttery celery and onions and stir well. Add whatever spices you like best, I usually add paprika, oregano, salt, black pepper and a little bit of cumin. Then add a beaten egg (if you eat them) and vegetable broth enough to moisten the rest of the bread (not too soggy). If you don’t eat eggs, just add a little more broth–not too much though. Then stir it all up really well. I top mine with some seasoned bread crumbs and a little parmesean cheese. Cook on high for 1 hr, low for a couple more (2? until it starts to puff up). YUM YUM YUM! This recipe feeds about 15 people so obviously cut it down if you are not making a feast. 🙂
Crock pot falafel!
It is tasty and delicious. If you have more time and want a crispier outside, spoon out the falafel and put them in a muffin tin to bake. Healthier than frying and OH SO GOOD! This is in the rotation on the regular in my house. Actually, we just ate it last night. It is SO filling too. We are big time meat eaters, but with this recipe you don’t feel like you’ve missed anything. http://crockpot365.blogspot.com/2008/05/crockpot-falafel-recipe.html
I combined a few crockpot recipes to create something I call “veggie explosion”. I include some chopped-up fresh veggies that I sauté for a few minutes, but if you don’t feel like doing that, you can just throw in all canned veggies and the quinoa. It’s packed with nutrients and you can mix up the seasoning for extra flavors. I like to top it with shredded cheese and chives.
Here’s the recipe – it makes enough for a week or so, depending on how hungry y’all are!
In a pan, sautée for 5 mins.:
– 1-2 tbsp. olive oil
– 1/2 onion, chopped (or more if you really like onions)
– 3-4 cloves of garlic, chopped
– 3 carrots, chopped
– 3 celery stalks, chopped
– 2 red bell peppers, chopped
Then combine in crockpot all sautéed veggies plus:
– 1 15 oz. can black beans, with liquid
– 1/3 cup quinoa (uncooked)
– 1 can pinto beans, rinsed and drained
– 1 can some other beans, rinsed and drained (kidney, navy, or more black beans if you like)
– 1 28 oz. can tomatoes (diced or puréed or whole, whichever)
– 1 small can (4 or 6 oz.?) tomato sauce/paste
– 1 can corn, drained
– Spices! I used 1 tsp. cumin, 1 tsp. paprika, 1 tbsp. dried basil, and 2 tbsp. Bragg’s Organic Sprinkle (mix of various herbs/spices)
Cook on Low for 3-5 hours. Add more tomato sauce OR some veggie broth if more liquid is needed/desired.
I actually just did a crock pot of veggi soup. I made a sort of improvised tomato soup. Tossed some spices, white beans, a can of tomato sauce, and some water together-then decided that it wasn’t QUITE where I wanted it so I added carrots, garlic, and another can (I’m trying to go through my over abundance of canned foods) of vegetables in to go with. It turned out pretty ok.
I think my favorite thing to do though is sweet pineapple tofu curry. Just use some cream of coconut, water, a little salt, potatoes, carrots, and curry- I tend to toss the pineapple and tofu in when it’s nearly done.(since I’m not vegetarian I also use milk and butter if I have them- but I’ve made it without and it’s still very good.) Serve it over rice or in a bread bowl and it’s super yummy! I wish I had more of a recipe for you but I do all of my cooking by sight and taste lol!
I’m not vegetarian but since meat and things like milk and butter are expensive and don’t last very long I tend to have more veggi friendly meals. 🙂 you can make some really fun meals with the crock pot- honestly I’m enamored with mine, I think I use it every day actually.
So many good ideas! I use my crock pot all the time to make exclusively vegan dishes. Two of my favorites are apple risotto for breakfast and enchilada casserole that gets completely eaten immediately.
Here’s a link to an apple risotto recipe (not a vegan recipe, but easy to veganize). http://momswithcrockpots.com/2011/10/apple-cinnamon-breakfast-risotto/
There are lots of recipes for crockpot enchilada casseroles, most containing meat. You can use a meat substitute (soy curls are very chicken-like) but I like to just use beans in mine.
Also an easy idea: make your stock in the crock pot. When I have enough bits of cheese rind and veggie peelings and nubbins I chuck it all in the crock pot on low with lots of water in the morning and take care of packing up the stock and washing the crock pot with the dinner cleanup.
Oh! Oh! And tomato sauce! Our neighbor gave us two grocery bags full of tomatoes this past summer and I made sauce until it was coming out of our ears. I use rough chopped tomatoes (I just pile them in until the crock pot is about 3/4 full), tomato paste (a half can for a small crock pot or a whole can for my 7 quart one), salt, pepper, herbs, and sugar to taste. Cook until it’s all broken down and blend with an immersion blender if it’s too chunky for you. I love this because it freezes well. I had a bunch for us, and I also gave some to my mother and my in-laws.
HOLY CATS. It turned out so well, I didn’t want to leave the house this morning. I just wanted to stay in and cuddle with my new favorite dish. C’mon, lunchtime!
Thank you everyone for the delicious ideas! I have never been a bean person but it seems to be the thing I’m missing out on here so I may need to adventure out a bit.
I didn’t use my slow cooker as often either, until I made a point to move it to a more accessible cabinet! Often, I start soups on the stove in the morning, browning the onion & garlic, etc, but then transfer them to the crock pot for the rest of the day to let the flavors mingle. Also, a friend of mine just posted this on my FB wall. I am about to try it today, actually, since I love roasted veggies.
This is one of my new favorites. I discovered it about three weeks ago. I’ve already made it twice and handed it off to my coworkers, who both cooked it right away and added it to their list of meals to make often. Here!
A few years ago I posted my tomato sauce recipe on here, it can be made anywhere on the spectrum from vegan to carnivore. I can post again if wanted or needed.
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Mushroom & black bean chili! http://raudette.com/2012/02/20/black-bean-mushroom-chili/
I love replacing meat with mushrooms more than anything!
Baked beans! Home made baked beans are not even comparable to the tinned ones. You can set them to cook overnight and have them freshly made for breakfast in the morning!
I make stuffing in mine (usually just for thanksgiving, but it’s so good, I should do it more often). You have to do some stovetop prep first though.
Saute 2.5 cups chopped celery and 2.5 cups chopped onions in butter (about 1/2 stick) until onions are soft. Put 15 cups bread chunks (dried unseasoned work best) into the crock pot. Add buttery celery and onions and stir well. Add whatever spices you like best, I usually add paprika, oregano, salt, black pepper and a little bit of cumin. Then add a beaten egg (if you eat them) and vegetable broth enough to moisten the rest of the bread (not too soggy). If you don’t eat eggs, just add a little more broth–not too much though. Then stir it all up really well. I top mine with some seasoned bread crumbs and a little parmesean cheese. Cook on high for 1 hr, low for a couple more (2? until it starts to puff up). YUM YUM YUM! This recipe feeds about 15 people so obviously cut it down if you are not making a feast. 🙂
Crock pot falafel!
It is tasty and delicious. If you have more time and want a crispier outside, spoon out the falafel and put them in a muffin tin to bake. Healthier than frying and OH SO GOOD! This is in the rotation on the regular in my house. Actually, we just ate it last night. It is SO filling too. We are big time meat eaters, but with this recipe you don’t feel like you’ve missed anything.
http://crockpot365.blogspot.com/2008/05/crockpot-falafel-recipe.html
I combined a few crockpot recipes to create something I call “veggie explosion”. I include some chopped-up fresh veggies that I sauté for a few minutes, but if you don’t feel like doing that, you can just throw in all canned veggies and the quinoa. It’s packed with nutrients and you can mix up the seasoning for extra flavors. I like to top it with shredded cheese and chives.
Here’s the recipe – it makes enough for a week or so, depending on how hungry y’all are!
In a pan, sautée for 5 mins.:
– 1-2 tbsp. olive oil
– 1/2 onion, chopped (or more if you really like onions)
– 3-4 cloves of garlic, chopped
– 3 carrots, chopped
– 3 celery stalks, chopped
– 2 red bell peppers, chopped
Then combine in crockpot all sautéed veggies plus:
– 1 15 oz. can black beans, with liquid
– 1/3 cup quinoa (uncooked)
– 1 can pinto beans, rinsed and drained
– 1 can some other beans, rinsed and drained (kidney, navy, or more black beans if you like)
– 1 28 oz. can tomatoes (diced or puréed or whole, whichever)
– 1 small can (4 or 6 oz.?) tomato sauce/paste
– 1 can corn, drained
– Spices! I used 1 tsp. cumin, 1 tsp. paprika, 1 tbsp. dried basil, and 2 tbsp. Bragg’s Organic Sprinkle (mix of various herbs/spices)
Cook on Low for 3-5 hours. Add more tomato sauce OR some veggie broth if more liquid is needed/desired.
Slow-cooker mac and cheese: http://culinarycory.com/2008/11/02/slow-cooker-mac-and-cheese/
I actually just did a crock pot of veggi soup. I made a sort of improvised tomato soup. Tossed some spices, white beans, a can of tomato sauce, and some water together-then decided that it wasn’t QUITE where I wanted it so I added carrots, garlic, and another can (I’m trying to go through my over abundance of canned foods) of vegetables in to go with. It turned out pretty ok.
I think my favorite thing to do though is sweet pineapple tofu curry. Just use some cream of coconut, water, a little salt, potatoes, carrots, and curry- I tend to toss the pineapple and tofu in when it’s nearly done.(since I’m not vegetarian I also use milk and butter if I have them- but I’ve made it without and it’s still very good.) Serve it over rice or in a bread bowl and it’s super yummy! I wish I had more of a recipe for you but I do all of my cooking by sight and taste lol!
I’m not vegetarian but since meat and things like milk and butter are expensive and don’t last very long I tend to have more veggi friendly meals. 🙂 you can make some really fun meals with the crock pot- honestly I’m enamored with mine, I think I use it every day actually.
So many good ideas! I use my crock pot all the time to make exclusively vegan dishes. Two of my favorites are apple risotto for breakfast and enchilada casserole that gets completely eaten immediately.
Here’s a link to an apple risotto recipe (not a vegan recipe, but easy to veganize). http://momswithcrockpots.com/2011/10/apple-cinnamon-breakfast-risotto/
There are lots of recipes for crockpot enchilada casseroles, most containing meat. You can use a meat substitute (soy curls are very chicken-like) but I like to just use beans in mine.
Also an easy idea: make your stock in the crock pot. When I have enough bits of cheese rind and veggie peelings and nubbins I chuck it all in the crock pot on low with lots of water in the morning and take care of packing up the stock and washing the crock pot with the dinner cleanup.
Oh! Oh! And tomato sauce! Our neighbor gave us two grocery bags full of tomatoes this past summer and I made sauce until it was coming out of our ears. I use rough chopped tomatoes (I just pile them in until the crock pot is about 3/4 full), tomato paste (a half can for a small crock pot or a whole can for my 7 quart one), salt, pepper, herbs, and sugar to taste. Cook until it’s all broken down and blend with an immersion blender if it’s too chunky for you. I love this because it freezes well. I had a bunch for us, and I also gave some to my mother and my in-laws.
This post made me try out a ratatouille recipe I’d had my eye on:
http://www.food.com/recipe/ratatouille-in-the-crock-pot-52757
HOLY CATS. It turned out so well, I didn’t want to leave the house this morning. I just wanted to stay in and cuddle with my new favorite dish. C’mon, lunchtime!
Falafel! I’m serious- it can get kind of crispy, even. I use my recipe (similar but no breadcrumbs) and this method: http://crockpot365.blogspot.com/2008/05/crockpot-falafel-recipe.html
Thank you everyone for the delicious ideas! I have never been a bean person but it seems to be the thing I’m missing out on here so I may need to adventure out a bit.
We just made this recipe http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-spinach-and-ricotta-lasagna-with-romaine-salad-00000000052378/index.html and it was pretty tasty! We used whole wheat lasagna noodles and subbed cottage cheese for ricotta. We might add a few more spices to make it a bit more interesting next time (I loooove garlic), and maybe throw in some chopped zucchini or bell pepper, but it’s a good base recipe and easy!
I didn’t use my slow cooker as often either, until I made a point to move it to a more accessible cabinet! Often, I start soups on the stove in the morning, browning the onion & garlic, etc, but then transfer them to the crock pot for the rest of the day to let the flavors mingle. Also, a friend of mine just posted this on my FB wall. I am about to try it today, actually, since I love roasted veggies.
http://chocolatecoveredkatie.com/2013/01/10/how-to-roast-vegetables-in-the-slow-cooker/
This is one of my new favorites. I discovered it about three weeks ago. I’ve already made it twice and handed it off to my coworkers, who both cooked it right away and added it to their list of meals to make often. Here!
Slow Cooker Lentil Cauliflower Stew:
http://theshiksa.com/2012/10/11/slow-cooker-lentil-cauliflower-stew/
A few years ago I posted my tomato sauce recipe on here, it can be made anywhere on the spectrum from vegan to carnivore. I can post again if wanted or needed.