Vegetarian Crock pot recepies
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I came across one, I want to try.
Vegetarian Enchilada Casserole
From The Best Slow Cooker Cookbook Ever
Serves 5 to 6
28 ounces canned crushed tomatoes in tomato puree
14 1/2 ounces canned chunky salsa
6 ounces canned tomato paste
30 ounces canned black beans, rinsed and drained
15 1/4 ounces canned whole kernel corn -- drained
4 ounces canned diced green chiles
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
2 1/4 ounces canned sliced ripe olives -- drained
1. 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 in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 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.
2. Cover and cook on the low heat setting about 5 hours. Serve hot
Vegetarian Enchilada Casserole
From The Best Slow Cooker Cookbook Ever
Serves 5 to 6
28 ounces canned crushed tomatoes in tomato puree
14 1/2 ounces canned chunky salsa
6 ounces canned tomato paste
30 ounces canned black beans, rinsed and drained
15 1/4 ounces canned whole kernel corn -- drained
4 ounces canned diced green chiles
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
2 1/4 ounces canned sliced ripe olives -- drained
1. 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 in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 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.
2. Cover and cook on the low heat setting about 5 hours. Serve hot
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Easy whole-grain cerial pudding.
1 cup mixed hulled barley and wheat berries.
3 cups water.
cinnamon and sugar to taste.
Dump ingredients into slow-cooker and simmer on low for 5-6 hours.
1 cup mixed hulled barley and wheat berries.
3 cups water.
cinnamon and sugar to taste.
Dump ingredients into slow-cooker and simmer on low for 5-6 hours.
Vegan chili (just made it last night!):
2 cans black beans with the juice
1 small can tomato paste (the really small can)
4 diced roma tomatoes
1-2 finely diced jalepeno peppers
1 diced medium onion
Few spoonfuls of garlic granules
Few shakes of cumin, chili powder and red pepper flakes
Throw it all in, stir it up, cook on low for about 5 hours. You can stir once an hour if you want to, but it's fine without stirring. YUM!
2 cans black beans with the juice
1 small can tomato paste (the really small can)
4 diced roma tomatoes
1-2 finely diced jalepeno peppers
1 diced medium onion
Few spoonfuls of garlic granules
Few shakes of cumin, chili powder and red pepper flakes
Throw it all in, stir it up, cook on low for about 5 hours. You can stir once an hour if you want to, but it's fine without stirring. YUM!
i haven't used my crockpot all year(since i moved, it hasn't been unpacked) so my recipes for it are rusty and burried. there's a vegan crockpot yahoo group that you might like the recipe archives of though.
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10,763 Posts
I don't get it. If "slow-cookers" cook food at the same temperature as any other covered pot, what is the point of having a special "slow-cooker" and not using an ordinary pot, and simply cooking food for a longer time? What is it that makes it attractive -- the automatic shut-off timer? You can plug a hotplate into a timer, many modern stoves have shut-off timers.
Seems to me that "slow-cooking" means nothing more than "long-time" cooking.
Seems to me that "slow-cooking" means nothing more than "long-time" cooking.
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Also, as the heat comes from all sides instead of just the bottom, "hot spots" are avoided - virtually no burning.
Crock pots are an outgrowth of "bean pots", the relatively tall crocks used for baking beans. The fact that they're great for soups and any other dish that requires long, slow heat (like steamed breads and puddings) is a happy coincidence. Before changing to vegetarian I used mine often for pot roasts - it's still great for cooking root vegetables like potatos and carrots.
A crock pot, or slow cooker, has the heat element wrapped around the unit as opposed to just on the bottom. This has an effect similar to putting a casserole into the oven but is less expensive as the unit just heats the crock as opposed to an entire oven.
Also, as the heat comes from all sides instead of just the bottom, "hot spots" are avoided - virtually no burning.
Crock pots are an outgrowth of "bean pots", the relatively tall crocks used for baking beans. The fact that they're great for soups and any other dish that requires long, slow heat (like steamed breads and puddings) is a happy coincidence. Before changing to vegetarian I used mine often for pot roasts - it's still great for cooking root vegetables like potatos and carrots.
I just came across this at the Westbend Co. site (http://www.westbend.com) - I think I'll try it, minus the bacon, natch. (I wonder if tempah bacon might work? Any other substitutes?) As for the suggestion about grd. bf., I *might* try TVP. But if the beans are good w/o it, why bother?
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Sweet-Sour Beans
8 slices bacon, cut into ½-inch pieces
1 medium onion, chopped
1 clove garlic, minced
½ cup brown sugar
¼ cup cider vinegar
1 tablespoon prepared mustard
1 tablespoon soy sauce
2 15-ounce cans kidney beans, drained
2 16-ounce cans baked beans
2 17-ounce cans lima beans, drained
Fry bacon in West Bend slow cooking pot (or skillet) on top of range unit over medium heat. Remove and drain on paper toweling. Reserve 3 tablespoons bacon grease in cooking pot or pour 3 tablespoons bacon grease from skillet into slow cooking pot. Transfer cooking pot to heating base using hot pads.
Combine bacon and all remaining ingredients in cooking pot. Stir well to blend. Cover and cook at Setting #3 (low) for 7 to 8 hours or at Setting #5 (high) for 2 to 3 hours. Reduce heat to Setting #2 (low) for serving.
As a variation, add 1 pound browned ground beef to mixture before cooking.
Yield: 10 servings
Cooking Time: 7 to 8 hours at #3 (low) or 2 to 3 hours at #5 (high)
Last Minute Cooking Time: None
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Ashlan
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Sweet-Sour Beans
8 slices bacon, cut into ½-inch pieces
1 medium onion, chopped
1 clove garlic, minced
½ cup brown sugar
¼ cup cider vinegar
1 tablespoon prepared mustard
1 tablespoon soy sauce
2 15-ounce cans kidney beans, drained
2 16-ounce cans baked beans
2 17-ounce cans lima beans, drained
Fry bacon in West Bend slow cooking pot (or skillet) on top of range unit over medium heat. Remove and drain on paper toweling. Reserve 3 tablespoons bacon grease in cooking pot or pour 3 tablespoons bacon grease from skillet into slow cooking pot. Transfer cooking pot to heating base using hot pads.
Combine bacon and all remaining ingredients in cooking pot. Stir well to blend. Cover and cook at Setting #3 (low) for 7 to 8 hours or at Setting #5 (high) for 2 to 3 hours. Reduce heat to Setting #2 (low) for serving.
As a variation, add 1 pound browned ground beef to mixture before cooking.
Yield: 10 servings
Cooking Time: 7 to 8 hours at #3 (low) or 2 to 3 hours at #5 (high)
Last Minute Cooking Time: None
**
Ashlan
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159 Posts
Hi Ashlan,
Yeah, I bet tempeh "bacon" would work pretty well in this recipe (which does sound pretty tasty). However, you might want to add some soy or canola oil to the pan when you fry it, so as to have "bacon" drippings for the rest of the recipe.
Soy "bacon" is also available, and maybe that would be good in this recipe too.
Yeah, I bet tempeh "bacon" would work pretty well in this recipe (which does sound pretty tasty). However, you might want to add some soy or canola oil to the pan when you fry it, so as to have "bacon" drippings for the rest of the recipe.
Soy "bacon" is also available, and maybe that would be good in this recipe too.
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, and oil would add a little "smoothness".
Also, and this is off topic, has anyone noticed how cleaning dishes after cooking vegan/vegetarian is easier than after cooking meat? There's a distinct difference between animal fat and vegetable fat - the vegetable fat comes away better, it seems less "sticky".
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At least in my experience . . . .
Ooh, good idea with the oil - part of the reason for using the bacon in the first place is to get the right "feel" from the grease (yuck)
Also, and this is off topic, has anyone noticed how cleaning dishes after cooking vegan/vegetarian is easier than after cooking meat? There's a distinct difference between animal fat and vegetable fat - the vegetable fat comes away better, it seems less "sticky".
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159 Posts
BTW, to answer some questions posed upthread --YES, one of the great qualities of the crockpot is, it allows for total stupidity on the part of the cook (myself, for example!) If you consider stovetop cooking, then obviously, idiots like me will probably screw up many recipes that demand the intelligent attention of a reasonably aware person.
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927 Posts
crock pot dishes come out very different from stovetop ones, in my experience. The heat seems gentler, and more moisture is retained. Getting the same thing on the stovetop would require frequent monitoring of the temperature and liquid level.
I use mine for beans and for posole - lots of red chile, and I mix in well-browned sauteed onions and garlic for more intense flavor (crockpot cooking tends to come out a little bland unless you prod it with extra tasties!)
I use mine for beans and for posole - lots of red chile, and I mix in well-browned sauteed onions and garlic for more intense flavor (crockpot cooking tends to come out a little bland unless you prod it with extra tasties!)
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). They came out fine, with a sweet, mild flavour, slightly smoky, not terribly sour. I used 1 1/2 tsp - 2 tsp liquid smoke and added 3 tbs. oil to replace the bacon. I used Bush's Vegetarian Baked Beans, as well.
Being single (in eating terms, as a veggie), I've freezed most of the results for later use . . . .
If I make this again, I might use more vinegar (or a stronger vinegar), more mustard, and definitly more garlic. More onion, too. All in all, not a bad experiment.
Ashlan
Ok, I made the recipe w/ liquid smoke instead of tempah bacon, since the tempah bacon I found was skimpy on "smoky" flavor. I didn't use TVP or any other protein source (with the beans I think I had enough
Being single (in eating terms, as a veggie), I've freezed most of the results for later use . . . .
If I make this again, I might use more vinegar (or a stronger vinegar), more mustard, and definitly more garlic. More onion, too. All in all, not a bad experiment.
Ashlan
Vegetable Soup
2 cartons of Pacific Vegetable Broth (or 6 cups of alternative)
3 large potatoes (cut into spoon sized pieces)
1 small bag of carrots (1 lb?) (sliced spoon-sized)
1 small yellow onion (diced, or sliced into rings for easy removal)
2 celery stalks (sliced spoon-sized)
1 can green beans
1 can yellow corn
1 can red kidney beans (all canned items drained and rinsed)
2 tsp garlic
2 tsp oregano
2-3 bay leaves
-Add the all fresh items, bay leaves and broth to the pot and cook on high for approx 4 hours.
-Add canned items, oregano and garlic
-Cook for 8-10 hours.
-Remove bay leaves and serve.
I did use dry kidney beans (soaked overnight), but they would not get done. Twice I had to put the entire concoction in a pot on the stove and cook for 1-2 hours. Of course, my crock pot just crapped out, so that could have contributed. I add the canned stuff later so it doesn't get mushy, but I don't think it's required. That's just my anal-retentive cooking method. And you don't need that much stuff in soup, I just like it that way. I just picked my items to have a colorful mix of stuff, so any beans, or vegetables would work. I cut the onions large enough to easily pick out. I like to flavor with them, but not eat them.
I eat this soup with sweet tea, my vegan cornbread, and vegan strawbery cobbler (if missleigh is kind enough to bring it). A vegan southern feast.
2 cartons of Pacific Vegetable Broth (or 6 cups of alternative)
3 large potatoes (cut into spoon sized pieces)
1 small bag of carrots (1 lb?) (sliced spoon-sized)
1 small yellow onion (diced, or sliced into rings for easy removal)
2 celery stalks (sliced spoon-sized)
1 can green beans
1 can yellow corn
1 can red kidney beans (all canned items drained and rinsed)
2 tsp garlic
2 tsp oregano
2-3 bay leaves
-Add the all fresh items, bay leaves and broth to the pot and cook on high for approx 4 hours.
-Add canned items, oregano and garlic
-Cook for 8-10 hours.
-Remove bay leaves and serve.
I did use dry kidney beans (soaked overnight), but they would not get done. Twice I had to put the entire concoction in a pot on the stove and cook for 1-2 hours. Of course, my crock pot just crapped out, so that could have contributed. I add the canned stuff later so it doesn't get mushy, but I don't think it's required. That's just my anal-retentive cooking method. And you don't need that much stuff in soup, I just like it that way. I just picked my items to have a colorful mix of stuff, so any beans, or vegetables would work. I cut the onions large enough to easily pick out. I like to flavor with them, but not eat them.
I eat this soup with sweet tea, my vegan cornbread, and vegan strawbery cobbler (if missleigh is kind enough to bring it). A vegan southern feast.
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