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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Vegan cooking
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    Vegan cooking

    Chef #178535 PJ
    Tue Feb 01, 2005 1:50 pm
    Newbie "Fry Cook" Poster
    Anyone have VEGAN recipes for the crockpot?? Much appreciated.
    Tue Feb 01, 2005 4:50 pm Groupie
    Here's the "Crockpot Vegan Recipes" catagory here on Zaar. icon_smile.gif
    Chef #178535 PJ
    Thu Feb 03, 2005 12:27 pm
    Newbie "Fry Cook" Poster
    Thank You !
    Mon Feb 14, 2005 10:04 am
    Forum Host
    I believe this would qualify:
    Crockpot Pasta with Eggplant Sauce-leave out the Parmesan cheese
    Chef #178535 PJ
    Tue Feb 15, 2005 6:42 am
    Newbie "Fry Cook" Poster
    Thanks...I love eggplant and don't have many recipes for it. This sounds good, I'll try it !
    Mon Apr 04, 2005 12:37 pm Groupie
    All Day Macaroni & Cheese (Crockpot) Recipe
    8 ounces elbow macaroni, cooked and drained
    1 (12 ounces) can evaporated milk
    1-1/2 cups milk
    2 eggs
    4 cups shredded Cheddar cheese, divided
    1 teaspoon salt
    1/2 teaspoon black pepper

    Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

    Yield: 4 servings

    Black Bean and Rice Soup

    1/2 cup chopped onion
    3 carrots, thinly sliced
    2 ribs celery, thinly sliced
    4 cloves garlic, minced
    1/2 teaspoon ground cumin
    1 1/2 teaspoons dried basil
    1 teaspoon chili powder
    1/2 teaspoon dried oregano
    1/2 teaspoon Tabasco sauce
    2 cans (16 ounces each) black beans, drained and rinsed
    1 can (14.5 ounces) crushed tomatoes
    2 cans chicken broth, or about 3 to 3 1/2 cups
    1 to 1 1/2 cups hot cooked rice

    Combine all ingredients except rice in slow cooker. Cover and cook on LOW for 7 to 9 hours. Add cooked rice before serving. Serves 6.

    Lori's Black Bean Soup

    2 cans (15 ounces each) black beans, drained and rinsed
    2 cans (approx. 4 ounces each) chopped green chiles
    1 can (14.5 ounces) Mexican seasoned stewed tomatoes, undrained
    1 can diced (14.5 ounces) tomatoes, undrained
    1 can (12 to 16 ounces) whole kernel corn, drained
    4 to 6 green onions, sliced
    2 tablespoons plus 2 teaspoons chili powder
    1 teaspoon ground cumin
    1 small clove garlic, minced

    Combine all ingredients in a 5 to 6-quart slow cooker. Cover and cook on HIGH for 3 to 4 hours (or cook on LOW 6 to 8 hours).


    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)

    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.

    (makes 6 servings)

    6 medium tart red apples
    1 cup light brown sugar
    1/4 cup golden seedless raisins
    1 Tbsp grated orange peel
    1/4 cup soft butter
    2 cups very hot water
    3 Tbsp orange juice concentrate

    Wash, core and stem the apples, but don't peel them. Stand them in a
    buttered mold and stuff them with 2/3 cup of the brown sugar, the
    raisins and the orange peel. fill the tops of the core cavities with
    butter and sprinkle the remaining sugar over the tops. Place the mold
    in the slow cooker and pour the hot water into the cooker. Sprinkle the
    orange juice concentrate over the apples. Cover the cooker and cook on
    Low for 3 to 5 hours, or until the apples are tender.

    (Servings: icon_cool.gif

    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:
    green beans

    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

    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.

    (Servings: icon_cool.gif

    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

    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.


    1 tblsp olive or vegetable oil
    1 cup chopped red or green bell pepper, or combination
    1 cup chopped zucchini or yellow squash, or both
    2 1/4 cup Bloody Mary mix or vegetable juice
    1 cup bulgur wheat
    1 tblsp lemon juice
    1 tsp dired basil, crushed, or 1 tablespoon fresh, minced
    1/3 cup chopped green onions

    Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally. Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally. Garnish with green onions. May be served warm or as a salad at room temperature.

    To Microwave:
    In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions.

    I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. I refuse to try the microwave method. I generally use only two cups of Bloody Mary mix since the brand I buy
    comes in quart bottles.


    1 3/4 cup flour
    2 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1/3 cup shortening
    2/3 cup sugar
    2 eggs, well beaten
    1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
    1/2 cup coarsely chopped walnuts (optional)

    Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and
    floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

    Crockpot Beer Cake

    2/3 c. butter
    1 1/2 c. brown sugar
    3 eggs
    2 1/2 c. flour
    1 1/2 tsp. baking powder
    1/4 tsp. baking soda
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    1 1/2 c. beer
    1 c. chopped walnuts
    1 c. dried cranberrys or raisins

    Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into crockpot. Cover tin with four or five paper towels. Put into pot. Put lid on crockpot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done.

    Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan.

    Note: A old coffee can works great to bake a crockpot cake in...

    Vegetarian Enchilada Casserole
    Thread started on: Nov 2nd, 2004, 1:21pm

    Vegetarian Enchilada Casserole

    1 can crushed tomatoes in tomato puree -- (28-ounce)
    1 can chunky salsa -- (14 1/2-ounce)
    1 can tomato paste -- (6-ounce)
    2 cans black beans -- (15-ounce) rinsed and drained
    1 can whole kernel corn -- (15 1/4-ounce) drained
    1 can diced green chiles -- (4-ounce)
    1 1/2 tablespoons ground cumin
    l/2 teaspoon garlic powder
    5 corn tortillas
    1 can sliced ripe olives -- (2 1/4-ounce) drained

    In a large bowl, combine the tomatoes, salsa, tomato
    paste, beans, corn, green chiles, cumin, and garlic
    powder. Mix well. Ladle about 1 cup of this mixture into
    the bottom of your slow cooker; spread evenly. Top with 1
    l/2 tortillas, cutting to fit as necessary. Spread on 1/3
    of the remaining tomato mixture. Repeat these layers 2
    more times, ending with the rest of the tomato mixture;
    spread evenly over the top. Sprinkle the sliced olives
    over all.

    Cover and cook on the low heat setting about 5 hours.
    Serve hot.

    Slow Cooker Lentil Rice Soup

    " I know a busy schedule is just the way of life nowadays, so here is a quick slow cooker soup that's super easy and yummy too! Rice, lentils and mixed veggies seasoned with garlic, salt and pepper. "

    2 cups dry lentils
    2 cups uncooked long grain brown rice
    1 cup chopped carrots
    1/2 cup chopped celery
    1/2 onion, chopped
    8 cups water
    1 cup vegetable broth
    1 teaspoon garlic powder
    1/2 teaspoon ground black pepper
    1 tablespoon salt
    1 cup sliced fresh mushrooms

    1 Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.
    2 Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving. Makes 10 to 12 servings

    Slow Cooker Potato Soup

    8 pounds potatoes, peeled and cubed
    1 small onion, chopped
    2 tablespoons butter
    2 cubes chicken bouillon
    2 tablespoons dried parsley
    6 cups water
    2 cups milk
    1/2 cup all-purpose flour

    Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours. At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is

    Crockpot Mexican Potato Corn Chowder

    14 small potatoes, peeled and diced
    1 can (17 oz.) cream style corn
    1 can (12 oz.) whole kernel corn-do not drain 2 tablespoon chicken
    bouillon powder
    1 can (4 oz.) diced green chilies
    1 tbsp + margarine
    1 large onion (brown), diced fine
    1 green pepper, diced fine
    2 cups medium Cheddar cheese, shredded
    1 1/2 cups Monterey Jack cheese, shredded

    Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir incorns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 quart) crockpot on high until it bubbles again and then turn to low.
    Stir in shredded cheese. Simmer on low for at least 1 hour

    Slow Cooker Mashed Potatoes

    5 pounds red potatoes, cut into chunks
    1 tablespoon minced garlic, or to taste
    3 cubes chicken bouillon
    1 (8 ounce) container sour cream
    1 (8 ounce) package cream cheese, softened
    1/2 cup butter
    salt and pepper to taste

    In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste

    Creamy Crockpot Potatoes

    2 pounds small red potatoes, quartered
    2 8 ounce packages cream cheese, softened
    1 can cream of potato soup, undiluted
    1 envelope buttermilk ranch salad dressing mix

    Place potatoes in bottom of crockpot. Beat cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on low for 8 hours.

    Triple Rich Chocolate Cake (crockpot)

    1 (18 oz.) box devil's food cake mix
    4 eggs
    1 C. light sour cream
    3/4 C. vegetable oil
    1 C. water
    1 (3 oz.) pkg. instant chocolate pudding & pie filling mix
    1 C. semi-sweet chocolate chips

    Combine all ingredients by hand (do not use mixer) in a 2 quart mixing bowl. Pour batter into a greased 3 1/2 6 5 quart crockpot. Cover and cook on LOW for 5-6 hours or until done in center. Do not cook this recipe on HIGH heat.
    Makes 8-10 servings.

    Carrot Pudding

    4 carrots; cooked, grated
    1 small onion, grated
    1/2 tsp. salt
    1/4 tsp. nutmeg
    1 Tbsp. sugar
    1 cup milk
    3 eggs, beaten

    Mix all ingredients together in crockpot. Cover and cook on HIGH 3-4 hours.

    Slowcooker Breakfast Cobbler

    4 medium-sized apples, peeled and sliced
    1/4 cup honey
    1 tsp. cinnamon
    2 Tbsp butter, melted
    2 cups granola cereal

    Place apples in slowcooker and mix in remaining ingredients. Cover and cook
    on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.

    Crockpot Ratatouille

    1 large eggplant, peeled and cut in 1 inch chunks
    2 medium onions, chopped
    2 cups chopped fresh tomatoes
    1 large green bell pepper, cut into 1/2 inch squares
    1 large red bell pepper, cut into 1/2 inch squares
    1 large yellow bell pepper, cut into 1/2 inch squares
    3 medium zucchini, sliced
    3 tablespoons olive oil
    3 tablespoons dried basil
    4 garlic cloves, minced
    1/2 teaspoon ground pepper
    1 can tomato paste, (6 ounces)
    1 can pitted ripe olives, (5 3/4 ounces) drained and chopped
    3 tablespoons chopped fresh basil
    Sprinkle eggplant with salt and let it drain in a colander about an
    Press out excess moisture. Rinse eggplant with water and pat dry with
    towels. Place the eggplant in a 5 quart crockpot. Add onions, tomatoes,
    bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2
    salt; mix well. Cover and cook on High about 3 hours or on Low for 7
    Stir in tomato paste, olives and fresh basil
    Wed Apr 20, 2005 2:34 pm Groupie
    Vegan is no animal products at all, right? Like no cheese, milk, eggs, honey, etc?
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