Does anyone have arecipe{s} for the crock pot that are vegetarian ?

Question

only meat gf eats is fish, and rarely. A lentil soup recipe would be great as well.

Answer 1

here are some recipes from recipe.com Enjoy!

Vegan Chunky Chili
SUBMITTED BY: Krista B


"If you are entertaining mixed palettes, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving."
Original recipe yield: 10 to 12 servings

PREP TIME 20 Min
COOK TIME 4 Hrs
READY IN 16 Hrs 20 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1/2 cup dry kidney beans, soaked overnight
1/2 cup dry white beans, soaked overnight
1/2 cup dry brown lentils, soaked overnight
6 cups chopped fresh tomatoes
6 cups water
1 cup chopped fresh mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup fresh green beans
1/2 cup chopped celery
1/4 onion, chopped
1/4 red onion, chopped
3/4 cup extra firm tofu, drained, crumbled
salt to taste
black pepper to taste
onion powder to taste
garlic powder to taste
chili powder to taste
DIRECTIONS
Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

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The Best Vegetarian Chili in the World
SUBMITTED BY: Calead910


PHOTO BY: Anichka "Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!"
Original recipe yield: 8 servings

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 large tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
DIRECTIONS
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

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Vegan Red Lentil Soup
SUBMITTED BY: LabelleChef


"I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup."
Original recipe yield: 4 servings

PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 tablespoon peanut oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed
1/3 cup finely chopped fresh cilantro
2 cups water
1/2 (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
1 pinch salt and pepper to taste
DIRECTIONS
Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
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If these do not suite you go to www.allrecipes.com and in the search bar type in vegan/vegetarian chili an you can look through the recipes simple and great site!

Answer 2

1

Answer 3

Use 1 can of condensed cream of mushroom soup, 1 large onion, any type. 6 or so small red potatos. Use fresh green beans if available or canned is okay too. If you use fresh, the cooking time will be much longer though! And if you use canned, dump the water from half of the cans. Throw it all in, and there ya go. I think if you threw in some lentils it might be good too.

Answer 4

I do currys with Chickpeas, Red Lentils, Cabbage Rolls with a mushroom/barley filling, Vegen Chili, Morrocan Tagene, Ethiopian Vegetable Wot.

The options are endless, you may have to saute a few thing, just for flavour, like browning onions, just for flavour, long cook items like beans need to soak, but anything you can do in theoven can be done in the crockpot.

Answer 5

Crockpot Chili Recipe

ingredients for 1 servings :

1 1/2 lb ground beef
1/2 c chopped celery
1/2 c chopped mushroom
3/4 c chopped onion
1 bay leaf
2 tb chili powder
1 ts garlic powder
1 ts salt
1 ts paprika
1/2 c bbq sauce
16 oz tomato sauce
28 oz stewed tomatoes
15 1/2 oz kidney beans
1 ts red cayenne pepper
preparation:
Brown beef, drain fat & put in Crockpot. Add rest of ingredients,
except kidney beans. Cook on low 8 10 hours or on high for 5 6 hours.
Stir occasionally. Add beans about 1 1/2 hours before you serve.

or

Vegetarian Casserole

1 (10 to 12 oz.) box of frozen French style cut beans
1 (10 to 12 oz.) box of whole kernel corn
1/2 c. mayonnaise
1/2 c. sharp cheddar cheese, shredded
1 1/2 c. med. green pepper, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped

Defrost vegetable and dry off a bit between paper towels. Then mix
all ingredients together well. Bake in greased casserole (2 qt.) with
1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees
for 25 - 30 minutes.

Answer 6

My sister put together an whole cookbook of vegetarian slow cooker recipes when her in-laws went veg for health reasons. I don't have any of them handy, but I know she got all of them off the internet, so there's plenty of them out there to choose from. Try allrecipes.com for a start.

Answer 7

Easiest is a stew. Throw all your veggies (I like potatoes, carrots, celery, zucchini, and hominy, but any veggies you have on hand would work) in a crock pot, add your favorite seasonings (I usually add Worchestershire sauce to make it taste more like the stew that has meat), and heat it up.

Answer 8

beans and dumplings, all veggie soup with the noodles,herring and bean soup. or whatever fish that you like amd use

Answer 9

Throw in a bunch of veggies ad vegetable broth and cook. Yuk!!!

Answer 10

http://vegetarian.betterrecipes.com/vegetariancrock-potrecipes.html