Crockpot Chickpea Soup

ONE
1 onion, chopped
2 carrots, chopped
3 garlic cloves, pressed
1 t. fresh grated ginger

TWO
 1 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper

THREE
30oz cooked chickpeas (if canned, drained and rinsed)
15oz  canned diced tomatoes, with juice
6 cups vegetable broth
salt and pepper, to taste

FOUR
1 T fresh lemon juice
1/4 cup copped cilantro

Saute the ingredients in ONE in water, covered, over low heat, until soft. Add the ingredients in TWO and saute a couple more minutes. Transfer to the crockpot and add the ingredients in THREE. Cook on low for 7hrs. About 10 minutes before serving, stir in the ingredients in FOUR. Using an immersion blender, puree into a soup. Serve with bread.

Adapted from Fresh from the Vegan Slow Cooker

Crockpot Kung Pao Seitan

SAUCE
4 cloves garlic, pressed
1 T fresh grated ginger
1 1/ cups water
1/4 cup low sodium soy sauce
1/4 cup seasoned rice vinegar
2 T vegetarian bouillon (low sodium)
1/4 t (or more) red pepper flakes

Combine all the ingredients and store in a container in the fridge if not using immediately.

INGREDIENTS
ONE
1 bell pepper, chopped
2 carrots, chopped
1 zucchini, chopped
5 oz mushrooms, sliced
8oz water chestnuts, drained, rinsed, and diced
1 package seitan, diced
TWO
3 T cornstarch
THREE
1 T sesame oil

THREE
Rice, to serve

In a crockpot, combine all the ingredients in TWO and the sauce. Cook on low for 7 hrs. About 30 minutes before serving, mix the cornstarch with some of the sauce until completely dissolved, and add it to the crockpot. Before serving, stir in the sesame oil. Serve over rice.

Crockpot Hot & Sour Soup

10oz sliced mushrooms
8 shiitake mushrooms (if dehydrated, put in warm water and let them sit until they are hydrated again. You can save the water and use it as stock!)
8oz canned bamboo shoots, drained, rinsed, and cut in thin strips
4 cloves garlic, pressed
1 package tofu, cubed
2 T. fresh grated ginger, divided
4 cups water
2 T vegetarian bouillon
2 T. soy sauce
1 t. sesame oil
1 t. chili paste
2 T. rice vinegar (or apple cider)
1 1/2 cups frozen peas

You can prepare all the ingredients the night before and store the mushrooms, bamboo, garlic, and tofu together in a Tupperware. Keep the ginger in a separate container.
Combine the mushrooms, bamboo, garlic, tofu, 1T. ginger, water, bouillon, soy, sesame oil, chili paste, and vinegar in a crockpot. Cook on low for 8 hours. A few minutes before serving, add the rest of the ginger and the peas. Taste and adjust seasonings.

Adapted from: The Vegan Slowcooker

Crockpot vegan chili

ONE
1 onion, chopped
6 cloves garlic, pressed

TWO
28oz crushed tomatoes with their juice
1 cup of water (or more as needed)
15oz cooked black beans
15oz cooked garbanzo beans
1 sweet potato or 1/2 butternut squash, cubed
1 bell pepper, chopped
1 cup sweet corn
1 T. ground cumin
1 T. basil (dry--if fresh, add after the chili is cooked)
1/4 t. cayenne pepper

THREE
steamed fingerling potatoes

In a saucepan, saute the ingredients in ONE in 2 T of water, covered, over low heat, until tender. Put the onions in the crockpot. Add the ingredients in TWO and cook on high for 3-4 hours, or on low for 6-7 Adjust the seasonings and add the potatoes (chopped if they are too big).