5 vegan slow cooker dinners

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Here are five great ways to save time in the kitchen while making amazing meals. These slow cooker recipes can be started before you leave for work and when you come home, dinner is ready to go. All recipes are for a 5 to 6 qt slow cooker.

Curry Cauliflower and Potatoes

1 tbsp Vegetable Oil
2 cup Carrots, sliced
1 large White Onion, diced
3-4 cloves Garlic, minced
1/2 tsp Cayenne Pepper
1/2 tsp Turmeric
1/2 tsp Yellow Curry Powder
1 Bay Leaf
4-5 Yukon Gold Potatoes, quartered
1 head Cauliflower, chunked
1 cup Tomatoes, diced
2 cup Vegetable Stock
1/2 cup Coconut Milk

In a skillet, heat the oil to medium. Saute the carrots and onion 3-4 minutes. Add the garlic and other spices, saute another 1-2 minutes. Remove from heat and transfer to slow cooker. Add all ingredients, except coconut milk and cook on low for 5 1/2 to 6 hours. Add coconut milk and allow to cook another 10-15 minutes. Remove bay leaf before serving.

Crockpot Lasagna

1 tbsp Olive Oil
1 large White Onion, diced
1 large or 2 small Zucchini, diced
1 small Yellow Summer Squash, diced
2-3 cloves Garlic, minced
1 28 oz can Crushed Tomatoes
1 cup Water
1 6 oz can Tomato Paste
1 tsp Sea Salt
1 tsp Dried Oregano
1 tsp Dried Basil
1 8 oz package No-cook Lasagna Noodles
1 8 oz container Vegan Cream Cheese

Heat the oil to medium in a skillet and saute the onion, zucchini, summer squash, and garlic 4-5 minutes. Remove from heat and stir in the crushed tomatoes, water, tomato paste, sea salt, oregano and basil. Spread a 1/4 of the sauce in the bottom of slow cooker. Place a layer of noodles over sauce. Dollop 1/4 of the vegan cream cheese over noodles. Repeat layers, the top should be your last layer of sauce. Cover and cook on low 4-5 hours or until noodles are tender.

Slow Cooker Marinara

1 28 oz can Diced Tomatoes, drained and rinsed
2 Carrots, diced
2 stalks Celery, diced
1 large White Onion, diced
1 large Bell Pepper, seeded and diced
2-3 cloves Garlic, minced
1 6 oz can Tomato Paste
1 tsp Dried Oregano
1 tsp Dried Basil
1 Bay Leaf
1/2 cup Water
3 tsp Sugar
1 tsp Sea Salt
1 tsp Dried Red Pepper Flake

Mix together all ingredients in slow cooker. Cover and cook on low 8 hours. Uncover and cook on high 1 more hour. Serve over fresh pasta.

Taco Soup

1 large Yellow Onion, diced
2 Jalapenos, diced
2 cups Black Beans, cooked
2 cups Red Kidney Beans, cooked
2 cups Navy Beans, cooked
2 cups Corn
1 28 oz can Fire Roasted Diced Tomatoes
2 cup Vegetable Broth
1 package Taco Seasoning Mix (make sure its Vegan, many aren't)

Mix together all ingredients in slow cooker. Cover and cook on low for 8 hours. Serve with tortilla chips.

Tempeh Sloppy Joes

1 tbsp Vegetable Oil
2 packages Tempeh, crumbled
1 small White Onion, diced
1 medium Green Bell Pepper, diced
1 8oz can Tomato Sauce
1/2 cup Vegetable Broth
1/2 cup Ketchup
1/4 cup Brown Sugar, packed
2 tbsp Apple Cider Vinegar
2 tbsp Yellow Mustard
1 tbsp Chili Powder
1 tbsp Vegan Worcestershire Sauce
1/2 tsp Sea Salt
1/4 cup All-purpose Flour

In a skillet, heat the oil to medium. Saute the tempeh, onion, and bell pepper 4-5 minutes.  Remove from heat and transfer to slow cooker with remaining ingredients. Cook on low 7-8 hours. Serve on toasted hamburger buns.

Ashley Kiefer | Facebook | Blog
Rapid City, SD Ashley is is an artist and avid vegan cook. She grew up playing in her grandmother's kitchen, and has fond memories of the fresh, rich and often decadent treats she made there. For Ashley, going vegan was a long transition prompted by health concerns. She's spent the last six years experimenting with ways to "veganize" the food delights of her childhood. She teaches private cooking classes and runs Season of The Vegan.

Photo credit:cc:flickr.com/photos/45688285@N00

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