Slow Cooker Vegetarian Recipes

 Slow Cooker Vegetarian Recipes

Looking to get away from meat in your diet? Slow Cooker Vegetarian Recipes to the rescue. There are lots of ways to cook vegetables but when you are in a hurry and don’t have time to cook on the stovetop, the slow cooker is the way to go.


 

Pasta e Fagioli

Slow Cooker Vegetarian Recipes - Pasta e Fagioli

Pasta e Fagioli simply means pasta and beans. This soup is quick and easy. Just dice the vegetables, open a few cans and let the slow cooker do the work for you while you’re away. Cook the pasta separately when you get home.

Ingredients

  • 1 small onion, small dice
  • 2 celery stalks, small dice
  • 2 carrots, peeled and small dice
  • 1- 28 oz can diced tomato
  • 3 garlic cloves, sliced
  • 10 cups vegetable or chicken broth
  • 2 cans cannellini beans, rinsed and drained
  • 3 Tbsp tomato paste
  • 1 bay leaf
  • 2 tsp dried oregano
  • salt and pepper
  • Small pasta of choice- I used whole grain elbows

Directions

  1. Start by prepping all your veggies and getting everything diced.
  2. Place everything into the slow cooker, set to low for 6 hours. For the last hour/ hour and a half, I switch it to high to finish off. By the end of the 6 hours, the color will have deepened and the veggies will be perfectly tender.
  3. I add the cooked pasta to the individual bowls then pour the soup over top. If you add the pasta directly to the pot it will turn to mush.
  4. Make a whole batch and freeze the leftovers for another meal.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.


 

Layered Vegetarian Casserole

Slow Cooker Vegetarian Recipes - Layered Vegetarian Casserole

Vegan lovers rejoice. Here’s a recipe that you will love. Only prep is slicing vegetables. Do this the night before and pop in the slow cooker in the morning, enjoy in the evening.

Ingredients (Serves 8)

  • 6 potatoes sliced
  • 1 large onion sliced
  • 2 carrots sliced
  • 1 green pepper sliced
  • 1 zucchini sliced
  • 1 cup corn frozen or fresh
  • 1 cup peas frozen or fresh
  • mushrooms
  • broccoli
  • green beans
  • 2 1/2 cups tomato sauce
  • 1/4 cup soy sauce low-sodium
  • 1 teaspoon thyme ground
  • 1 teaspoon dry mustard
  • 1 teaspoon basil
  • 2 teaspoons chili powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sage
  • 2 tablespoons parsley

Directions

  1. Layer vegetables in a slow cooker in order given.
  2. Mix together ingredients for sauce and pour over vegetables.
  3. Cook six hours at high or 12 at low.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.


 

Vegetable Curry

Served over rice, this fragrant, spicy stew provides an excellent vegetarian meal. Pass around chutney, whole wheat pita bread and shredded cucumber mixed with yogurt on the side.

Ingredients (Serves 4 to 6)

  • 4 mediums russet potatoes, (about 1-3/4 pounds) peeled and diced into 1/2-inch pieces
  • 1 red bell pepper, chopped
  • 2 carrots, peeled
  • and diced into 1/2-inch pieces
  • 2 large plum tomatoes, chopped
  • 6 ounces canned tomato paste
  • cup water
  • 2 tablespoons curry powder
  • 2 teaspoons cumin seeds
  • teaspoon garlic powder
  • teaspoon salt
  • 1 medium head cauliflower, cut into 1-inch florets
  • 10 ounces packaged frozen peas OR cut green beans, thawed

Directions

  1. In a 4- or 5-quart electric slow cooker, toss together the potatoes, onion, bell pepper, carrots, and tomatoes. Stir in the tomato paste, water, curry powder, cumin seeds, garlic powder, and salt. Mix well. Place the cauliflower florets on top.
  2. Cover and cook on the low heat setting 8 to 9 hours, or until the potatoes are tender but still hold their shape. Gently stir in the peas. Increase the heat to the high setting and cook 15 minutes longer.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.


 

 

Bean Cassoulet

Easy and quick to make, with the fennel, garlic, and cayenne adding a unique flavor to this simple casserole. Prepare and chill ahead of time, overnight if desired. Cooked in the slow cooker so that it’s ready when you are.

Ingredients (Serves 6)

  • 1 can vegetarian baked beans with juice – (16 oz)(or a 16 oz can pork and beans with juice)
  • 1 can butter beans – (15 ½ oz) drained, rinsed
  • 1 can red kidney beans – (15 ½ oz) drained, rinsed
  • 1 can (14 1/2 oz) stewed tomatoes, cut up, with juice, with Italian seasoning
  • 9 ounces frozen baby lima beans (or a 16 oz can baby lima beans rinsed and drained)
  • 1 cup thinly sliced carrots
  • 1 cup chopped onions
  • teaspoon garlic salt
  • teaspoon fennel seed crushed
  • teaspoon cayenne

Directions

  1. In 3 1/2- or 4-quart slow cooker, combine all ingredients; well.
  2. Cover; cook on LOW for at least 8 hours or until vegetables are tender.

Click this link to get your copy of the #1 Best Selling Crockpot Girls Cookbook.


Do you have a favorite slow cooker vegetarian recipe that you’d like to share? Leave it or any comments or questions you may have in the comments box below. Thanks, and have a great day:)

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