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Crock pot recipes [Dec. 26th, 2011|09:16 pm]
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[leolapyre]
Hey everyone. I recently acquired a crock pot and was wondering what some of your favorite recipes are?
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[User Picture]From: leatherfemme
2011-12-27 02:24 am (UTC)

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many variations on lentil stew (basically lentils, veggie stock and whatever veggies and spices you feel like)...

multi-bean chili with TVP: any mix of kidney, garbanzo, white bean, etc., a can or two of diced tomatoes, small can tomato paste, 1 medium - large diced onion, 4-6 cloves minced garlic, chili powder, dried chiles, mexican oregano, cumin, paprika, dash turmeric, veggie stock to fill crock and a good handful of TVP. Salt to taste close to finish, add in some chopped cilantro if you want at the end.

pot roast seitan: http://veganplanet.blogspot.com/2008/03/slow-cooker-seitan-pot-roast.html
[User Picture]From: girl_in_blue
2011-12-27 03:07 pm (UTC)

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i second chili, it always tastes good from the crockpot
[User Picture]From: Diane Polcsik
2012-07-31 03:42 pm (UTC)

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Wow! Thanks for the link, I'm definitely going to make this seitan pot-roast!!! Looove seitan ;-}
[User Picture]From: fabricdragon
2011-12-27 02:39 am (UTC)

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onion and garlic in an olive oil and balsamic vinegar sauce (plus seasoning to taste) on low, overnight. serve on a starch...
[User Picture]From: fabricdragon
2011-12-27 02:40 am (UTC)

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and almost any beans cook well in a crock pot.

vegan baked beans especially
[User Picture]From: kokoronagomu
2011-12-27 04:16 am (UTC)

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i'll cook a few cups of dry beans with just water and put them on low temp setting adding water occasionally until they're soft to freeze in containers so i don't have to use canned beans -- you have to figure in the capacity of your slow cooker and determine how much beans you can safely cook in it (i had added too many beans at first and had to finish them in a big pot on the stove the first time).
[User Picture]From: veggiesueh
2011-12-27 06:42 am (UTC)

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This is a favorite of mine, I frequently double it:

Moroccan Winter Squash & Chickpea Stew

1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp red pepper flakes
1/2 tsp table salt
1 cup baby carrots (if they're small use them whole, if larger, cut them in half) 1 clove garlic clove, finely minced
1 small onion, chopped
1 medium butternut squash (or use 2 lb. of bagged, cut squash)
15 oz canned chickpeas
1 cup canned crushed tomatoes
5 sprays olive oil cooking spray
1/2 cup vegetable broth

Optional first step: Poke some holes in skin of squash and microwave it for 2 minutes then let it cool at least until easy to handle.

Peel and seed squash, then cut it into 1/2 in pieces Coat a small skillet with cooking spray. Add onion, sauté for 5 min., add garlic & cook 1-2 min more.

Place squash in a 3 qt. or larger slow cooker (crockpot). Add sautéed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and set to low heat. Cook for 6-8 hours.

Add drained & rinsed chickpeas and salt. Stir, cover and heat for an additional 5- 30 min. Yields 4 servings, about 1 1/3 cup per serving.
[User Picture]From: di50rd3r
2011-12-27 01:55 pm (UTC)

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makes me horny
[User Picture]From: andystarr
2011-12-28 04:12 pm (UTC)

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There's a lot of her recipes that are "accidentally" vegan or could easily be made vegan by eliminating the milk or cheese.
http://crockpot365.blogspot.com/2005/12/vegetarian.html