Does anyone out there have any good vegetarian recipes for slow cookers/crock pots??

Erin

I have a great ratatouille one if you'd like it. There's also a book out with vegetarian crock pot recipes. I haven't seen it but my sister got it from the library and said it was pretty good.

Black Bean Chili:

4- 15oz cans black beans rinsed
1- medium onion chopped
2- cloves of garlic chopped
1- green pepper chopped
1- 15oz can dices tomatoes
1- 8oz tomato sauce
1tsp- black pepper
1tsp- oregeno
1/2 tsp- cumin
1/2 cup water, veggie broth, or tomato juice
olive oil

salte onion, green pepper, and garlic in skillet until onion begins to turn slightly yellow.

Put in crockpot, add remaining ingredients, cook on low for 6-8 hours.

Optional: Serve with salsa and soy cheese as toppings.

Optional: Serve with whole wheat rolls and a Spinach Salad.

Remarkable ratatouille (veg*n-ize as you see fit)

3 small eggplants cut into 1 inch cubes
1 tsp salt
3 tbsp olive oil
1 tbsp margarine
1 large onion, thinly sliced and separated into rings
8 oz (1 cup) sliced mushrooms
1 28 oz can Italian-style tomatoes with herbs and spices, with juice
2 tbsp grated parmesan or soy replacement cheese
1/4 cup dry breadcrumbs
1 tsp italian seasoning
1 cup grated mozzarella or soy replacement cheese

In a large colander, toss eggplants with salt. Let stand for 1 hour or until cubes release their juices, then drain. Squeeze out any excess moisture and pat dry with paper towels. Set aside.

In a large nonstick skillet, heat 1 tsp oil and margarine over medium heat. Add onion and mushrooms: saute to 10 minutes or until softened. Remove with a slotted spoon and set aside.

Return skillet to heat and add remaining 2 tbsp oil. In batches, saute drained eggplant cubes over medium heat for 10 minutes or until lightly browned.

In slow cooker, layer half the eggplant cubes, top with the onion mixture and half the tomatoes (with juice). Sprinkle with parmesan cheese then add remaing eggplant cubes and the rest of the tomatoes.

In a bowl, combine breadcrumbs, Italian seasoning and mozzarella cheese: mix well and spoon on top. Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours, until bubbling.

Note: This dish can be completely assembled up to 12 hours in advance of cooking. Refrigerate overnight in the crockpot stoneware and the next day, place stoneware in crockpot and cook as directed.

How about a book recommendation?

Fresh From the Vegetarian Slow Cooker by Robin Robertson is fabulous - before reading it I never would have thought of making lasagne or dumplings or bread pudding in my crockpot. I've only made a few of the recipes so far, but the ones I've tried have been really good!

That's how I clean out my fridge. Seriously, any veggies that are about to go south go in there with some tomato sauce, water, or veggie broth. Then I add a hanful of grains or a few potatoes. Often, I'll throw in some canned beans.

It is great to freeze this a few single servings of this stuff, and be able to pull it out at the end of the week to microwave.

Does Fresh from the Vegetarian Slow Cooker have only vegan recipes?

Does Fresh from the Vegetarian Slow Cooker have only vegan recipes?

No, it's a combination of vegetarian and vegan recipes - the vegetarian recipes are easy to modify for those who don't want to eat dairy.

I think I'll pick up a copy of the Vegetarian Slow Cooker. I got a gift card for Barnes and Noble and was wondering what to get with it. I love my crock pot, but don't use it as much as I'd like because I don't have a lot of veg*n recipes.