Vegetarian crock pot recipes?

Question

I need some vegetarian recipies that I can make in the Crock Pot

PLEASE AND THANK YOU!

Answer 1

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***** Hearty Bean and Vegetable Stew *****
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Categories: VEG: Vegan Crockpot

Calories per serving: 170 Number of Servings: 12
Fat grams per serving: 0.3 Approx. Cook Time:
Cholesterol per serving: 0 Marks: E

INGREDIENTS ------------------------------------------------------------

1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked

DIRECTIONS ------------------------------------------------------------

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.

NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto,
baby lima, lentil, and green and/or yellow split peas.

Source: Dr. Dean Ornish's Program

*** Recipe Via Compu-Chef (tm) ***


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***** Israeli Wheat Berry Stew *****
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Categories: VEG: Vegan Crockpot

Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E

INGREDIENTS ------------------------------------------------------------

5 cup Trader Joe's maranara and the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 clove garlic -- minced
5 tsp cumin -- ground
3 tsp tumeric
1/2 tsp black pepper -- ground
2 green peppers

DIRECTIONS ------------------------------------------------------------

Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.

Source: McDougall Cookbook - Volume 2

*** Recipe Via Compu-Chef (tm) ***


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***** Layered Dinner *****
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Categories: VEG: Vegan Crockpot

Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E

INGREDIENTS ------------------------------------------------------------

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
----------Optional Vegetables----------
mushrooms
broccoli
green beans
----------Sauce----------
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes

DIRECTIONS ------------------------------------------------------------

Layer vegetables in large casserole in order given.

Mix together ingredients for sauce and pour over vegetables.

Cook six hours at high or 12 at low.

Source: McDougall Plan

*** Recipe Via Compu-Chef (tm) ***


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***** Millet Stew *****
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Categories: VEG: Vegan Crockpot

Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E

INGREDIENTS ------------------------------------------------------------

1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme

DIRECTIONS ------------------------------------------------------------

Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.

Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.

Source: McDougall Cookbook - Volume 1

*** Recipe Via Compu-Chef (tm) ***


From [e-mail] Tue Jul 27 17:29:55 1993

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***** Potato Stuffed Cabbage *****
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Categories: VEG: Ovo Crockpot

Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E

INGREDIENTS ------------------------------------------------------------

1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground

DIRECTIONS ------------------------------------------------------------

Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into
the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites
until frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.

Source: The Pritikin Program

*** Recipe Via Compu-Chef (tm) ***


From: Lisa Corsetti [e-mail]

Cauliflower and Potato Curry
----------------------------

4 Cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)

Method:

Add all ingredients to a crockpot and cook on low for
approximately six hours. If you're adding wheat berries,
cook them on high with an additional cup of water for an
hour, then add remaining ingredients and cook on low.

With the wheat berries, if things start drying out, add
more water.


From: [e-mail]

Rob's Veggie Chili
===========================

olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans
you like - chickpeas work well too)
1-1.5 C. picante sauce (Shotgun Willie's green
sauce -- very hot -- works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Saute onions in the olive oil. (**I used cooking wine instead to
cut out the fat). Add garlic a bit later.
After onion and garlic are have turned golden brown,
add cumin, cayenne, and whatever other spices you might
like. Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes.
Put the crushed tomatoes, corn, beans and picante sauce
into the crock pot, and add the onion mixture.
Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

NOTE: I didn't have room in my crockpot for 2 cans of crushed
tomatoes, and I had to cut back a little on the corn too,
so you will have to vary the sizes above depending on the size
of your crockpot.


mara

Answer 2

1

Answer 3

Vegetarian Sloppy Joes Crock pot Style

1 Walla Walla onion
1 small can mushrooms
1 bag Morningstar veggie meat (not Boca, weird texture)
1 can dark kidney beans
1 can Manwich mix - It must be the Manwich brand, not all the others are vegetarian

Grill onion and mushrooms

Throw everything in the crock-pot, cook on low all night/day. :)

Answer 4

you healthy person you! the secret is to use the vegetables you enjoy, and at least one you have never tried before! Either steam or make a sauce Depending if you do dairy, cream or cheese or yoghurt sauces are great. Or liquidised steamed veg with a little stock. Make it as simple or complex as you like. I am currently putting a new vegetarian cookbook together and will post it shortly.
you can steam whole stuffed peppers in a crock, I use soya mince too which is great with tomato and mushrooms. Make soya taste of anything you like. even cook it like rice in milk with something sweet and bake with caramelised sugar or whatever

Your imagination is your only limit!
Bright blessings and have fun!

Answer 5

BARLEY STEW

1 med. eggplant
1 med. green pepper
2 onions, peeled & chopped
3 tbsp. corn oil
3 carrots, finely chopped
1 rib celery, finely chopped
2 tbsp. butter
1 c. pearl barley
1 jar (2 oz.) pimentos, drained
1 pkg. mushroom-onion soup mix
3 c. boiling water
1 tsp. salt
1 tsp. fresh ground black pepper
Grated Parmesan cheese (for garnish)
1 tbsp. vinegar

1. Bake eggplant and green pepper in crock pot on low for 1 hour.
2. Remove and peel eggplant.

3. Seed pepper and chop with eggplant. Set aside.

4. Brown onions in oil in skillet; add carrots, celery and butter; saute 2-3 minutes.

5. Add barley; saute 2-3 minutes.

6. Stir in pimento and soup mix; stir well.

7. Turn into crock pot; add eggplant and pepper.

8. Rinse out skillet with boiling water. Add water to crock pot. Add vinegar, salt and pepper.

9. Cover and cook on low heat 6 hours.

10. Stir before serving, garnish with grated cheese. Serves 6.

Answer 6

Fava Beans!

They are like vegitarian meatballs. Easy to grow too.

Fava Beans

Also, the Mooswood cookbook.

Answer 7

http://groups.yahoo.com/group/TheMeatfreeSlowcooker/

This group originally included chicken recipes but turned into a meat free one.