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vegetarian crockpot

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4 Reviews |  By duonyte

From "The Mexican Slow Cooker" by Deborah Schneider. So many recipes in this book look so appealing. I have not made this one yet, but it contains so many ingredients I love. The author first tasted this soup at the Xochimilco market south of Mexico City.

Recipe #494189

for name game can use veggie stock if not eating meat

Recipe #493796

Black-eyed peas are a veggie/bean I don't use too much in my cooking and I'd like to use them more. Most recipes I've seen using them call for baking or frying up with ham or pork. This is simple, vegan, and has lots of flavor. Make sure that you are using dry black-eyed peas-- not canned. Better yet, you don't have to pre-soak these like you normally have to with dried beans. Variation hint: if you don't care much for the cilantro lime part, just nix them, add 1 tsp lemon juice instead. I also think this recipe would do great in a slow cooker like a Crockpot.

Recipe #406785

Simple vegan crock pot recipe.

Recipe #351277

3 Reviews |  By ellie_

Dh loved this non-traditional chili which I adapted from the original recipe in The Healthy Slow Cooker

Recipe #331519

No description submitted, but something needed here for posting. :)

Recipe #330932

Got this recipe online a couple years ago. I've tweaked it a little bit and will probably continue to experiment by throwing other vegetables in. It's a great soup for a cold day when I know I won't have time to cook dinner. I usually make a batch and freeze what we don't eat. It tastes the same when reheated after the freezer, but the texture does change slightly. Lasts a few days in the fridge as well.

Recipe #324802

3 Reviews |  By ellie_

This is a low cal filling soup - I didn't use the seitan and it was still very good and filling. Recipe source: Fresh from the Vegetarian Slow Cooker

Recipe #317387

Makes a lot...great for freezing!

Recipe #310543

From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.

Recipe #276120

From Canadian Living Slow cooker Cookbook Special

Recipe #276119

An original fusion experiment for making tofu meatballs (tofalls).

Recipe #266992

This is an adaptation of a recipe originally published in "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands". It's a delicious curried lentil and cauliflower soup that's filling and incredibly nutritious, and it keeps beautifully for days! You can even make it ahead and freeze it. WARNING: IF YOU FOLLOW THIS RECIPE TO THE LETTER, IT IS EXTREMELY SPICY! PLEASE PLAN ACCORDINGLY!

Recipe #264839

2 Reviews |  By Olha

You will love this unusual combination of flavorings in this dish, which meld beautifully. The taste of the cinnamon and ginger really come through, and the bittersweet combination of lemon and honey, with a sprinkling of currants adds a perfect finish. Serve this over whole grain couscous to complete the Middle Eastern flavors and provide vegetarians with a complete protein. Add a leafy green vegetable, such as spinach or Swiss chard, to complete the meal.

Recipe #257232

This taco filling is a healthier alternative to the meat version. I found this recipe on a “runners” message board where the posters were raving how much this tasted as good as a meat filling. I actually like it better than the fillings made with ground beef. It tastes great in taco shells on taco salads and anywhere you’d normally use a meat taco filling.

Recipe #252590

10 Reviews |  By ellie_

Low calorie and filling vegetable soup which makes an easy dinner by itself or with grilled cheese sandwiches. This recipe needs a large (5 quart or larger) slow cooker/crock pot. Recipe source: The Healthy Slow Cooker

Recipe #250372

This is so good and it's easy too. This recipe was found in Fresh From the Vegetarian Slow Cooker.

Recipe #224691

5 Reviews |  By Prose

My Mom says the nuns used to serve this for lunch when she was a student at a school called Sacred Heart in Ethiopia. It's my favorite lentil soup recipe.

Recipe #219142

Meatless but very flavorful. This is hard-core comfort food! Also very easy to make. Adapted from "Fresh from the Vegetarian Slow Cooker" by Robin Robinson. Serve with your favorite salsa, and a dab of sour cream, if you like. Like many reviewers, I don't particularly like the topping, so I substitute another cornbread made from another recipe, or from 1 box of Jiffy cornbread mix.

Recipe #217787

Inspired by the flavors of North Africa, this vegetarian stew replaces the tagine with the crock pot. The combination of saffron, ginger and cinnamon give of a wonderful aroma and flavor. It would tempting to substitute canned chickpeas here but you will get a different result. In this dish the chickpeas while tender have greater firmness than the canned type. Time saving tip: Prepare the ingredients the night before, placing the cubed squash, carrots, onions, tomato paste, garlic and ginger in one sealable bag or covered container, the lentils and dried spices in another. In the morning add the contents of both bags/containers, the soaked chickpeas and broth to your crock pot, turn it on and go.

Recipe #217244

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