Your favorite Vegetarian Slow cooker recipe?

Question

Please do not direct me to websites. I've seen them all and that's not the question I'm asking = )

I should add that unwelcome ingorant remarks will be reported (see first answer).

Answer 1

So, here's the only thing I make in my crock pot... chili. :) It's the recipe I've had since I was a child. I like to omit the meat, of course, but when making it for lots of people (esp. those that like meat)... I use the boca ground soy. It's tasty, familiar and even my boyfriend (a steak and potatoes kind of guy) calls it a fav! Hope you enjoy it.

FAVORITE CHILI

½ lb dry pinto or kidney beans*
2 cloves garlic, crushed
2 14 ½ - ounce cans tomatoes (I get diced or stewed)
2 to 3 tablespoons chili powder
2 lbs coarsely ground chuck, browned and drained [sub in ground soy product]
1 teaspoon pepper
2 medium onions, coarsely chopped
1 teaspoon cumin
1 green pepper, coarsely chopped
Salt to taste

Completely soften beans as directed at *. Put all ingredients in the crock pot in order listed. Stir once. Cover and cook on Low 10 to 12 hours. (High: 5 to 6 hours).

*Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 ½ hours or until beans are tender. Soaking in water, if desires, should be completed before boiling. Discard water after soaking or boiling.

Answer 2

1

Answer 3

Butter bean & cider casserole (recipe from Rose Elliot's Complete Vegetarian Cookbook)

Serves 4

15 g (½ oz) butter
1 tablespoon olive oil
3 large onions, sliced
2 garlic cloves, crushed
450 g (1 lb) carrots, sliced
225 g (8 oz) dried butter beans, soaked & cooked, or 2 x 400 g (14 oz) cans, drained
275 ml (10 fl oz) stock
150 ml (5 fl oz) cider
½ teaspoon mixed herbs
salt & pepper to taste

Heat the butter & oil in a large saucepan and add the onions & garlic; fry for 5 mins, browning them slightly, then stir in the carrots and cook for a further 4-5 minutes, stirring frequently to prevent sticking.

Add the butter beans, stock, cider, herbs and a little salt & pepper. Bring to the boil and cook for a few minutes. Transfer to the slow cooker and cook for 8-10 hours.

Absolutely scrum-diddly-umpshous!

Answer 4

This is our favorite in my house Slow Cooker Brisket INGREDIENTS 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon celery seed 1/4 teaspoon pepper 2 1/2 pounds fresh beef brisket*, trimmed SAUCE: 1/2 cup ketchup 1/2 cup chili sauce 1/4 cup packed brown sugar 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce (make sure its OU) 1 teaspoon liquid smoke flavoring (make sure it is OU) 1/2 teaspoon ground mustard DIRECTIONS Combine the first six ingredients; rub over brisket. Place in a slow cooker. In a bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce. For a vegetarian option we like slow cooker mac and cheese or cheese tortellini in alfredo or marinara sauce. Here is how my mother makes mac and cheese. Ingredients: 1 1/2 cup dry macaroni 1 1/2 tablespoon light, soft tub margarine 6 ounces light Velveeta cheese, sliced 2 cups fat-free milk 1 cup fat-free half-and-half Combine macaroni, and butter. Layer cheese over top. Pour in milk and half­ and-half. Cover. Cook on High 3-4 hours, or until macaroni are soft.

Answer 5

I don't have a favorite recipe but I use mine (a gift) primarily for cooking soups and stewing seitan. The very low energy consumption is perfect for me since I'm an off-gridder!

I also use it occasionally to cook large amounts of root veggies that end up in other recipes and also use it (on low) to proof breads dough before panning and baking.

I never considered buying one since all I ever saw them being used for was meat stuff but I really like mine!

BTW, I put in a link to veggie slow cooker cookbooks.

Answer 6

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 7

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bad. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.