(Crockpot) Chickpea and Lentil Curry

ONE
1 onion, chopped
5 garlic cloves, pressed

TWO
1 t fresh grated ginger
1/4 cup tomato paste
1 T curry powder
1 t coriander
1 t thyme
1/2 t cumin
1/4 t cayenne pepper
1/4 t turmeric

THREE
1/2 cup dried brown/green lentils, rinsed
1 green bell pepper, chopped
3 cups cauliflower, chopped into small florets
1 large russet potato, cubed
3 cups (or 2 15oz cans) cooked chickpeas, drained and rinsed
1 1/2 cups water
salt and pepper, to taste

FOUR
2 T spicy mango chutney
1 T rice vinegar (or white wine vinegar)

FIVE
1/2 thawed frozen peas

1/4 cup fresh chopped cilantro.

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 6 1/2 hours or on high for 4. In a bowl, combine the ingredients in FOUR, and add to the curry, along with FIVE. Cook for 30 more minutes. Before serving, you may puree a cup or two of the stew and then stir it back in the pot or leave as is. Add the cilantro and serve over rice.

Original in Fresh from the Vegan Slow Cooker

(Crockpot) Seitan Posole

*One of my new favorites!

ONE
1 onion, chopped
6 cloves garlic, pressed
2 carrots, chopped

TWO
2 T tomato paste
2 t chili powder
1 t oregano
1/2 t coriander
1/2 t cumin

THREE
1 green bell pepper, chopped
4 oz ( 1 small can) chopped green chiles, drained
15 oz canned stewed tomatoes
28oz canned hominy, drained and rinsed (in the Mexican food section)
3 cups (or 2 15oz cans) pinto beans, drained and rinsed
8 oz seitan, chopped
2 T soy sauce
3 cups vegetable broth
salt and pepper, to taste

FOUR
1/4 cup chopped fresh cilantro

lime wedges, for serving

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 7 hours or for 4 1/2 on high. Add the cilantro and serve over tortillas or rice, with lime wedges.

From Fresh from the Vegan Slowcooker

(Crockpot) Lentil Dal

ONE
1 onion, chopped

TWO
1 1/2 t fresh minced ginger
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t dry mustard
1/4 t cardamom
1/4 t cayenne pepper

 THREE
1 cup red lentils, rinsed
1 cup brown/green lentils, rinsed
4 cups water
 salt and pepper, to taste

FOUR
1/4 cup fresh chopped cilantro

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 8 hours or on high for 5. Add the cilantro and serve over rice and roasted veggies.

From Fresh from the Vegan Slowcooker

Peanut Stew

ONE
1 T water
1 onion, chopped
5 garlic cloves, pressed

TWO
2 t grated fresh ginger
1 t ground coriander
1 t ground cumin
1 t curry powder
1/2 t cayenne pepper

THREE
2 medium sweet potatoes, chopped
1 red bell pepper, chopped
2 cans garbanzo or black beans, drained and rinsed
15oz canned diced tomatoes, with juice
1 cup vegetable broth
salt and pepper, to taste
1/2 cup prepared powdered peanut butter (you can find PB2 at Kroger and Bloomingfoods) mixed with 1/2 cup of water

FOUR
1/2 lb fresh spinach, chopped


In a saucepan, saute the ingredients in ONE, over low heat and covered, until the onions are translucent. Add the ingredients in TWO and cook, covered, for 2 more minutes or until fragrant. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 5 hours or on high for 3. Stir in the ingredients in FOUR, then cook for one more hour on low or 1/2 hour on high.

Original in Fresh from the Vegan Slow Cooker

Crockpot Ethiopian Seitan and Lentil Stew

ONE
One onion, chopped
6 cloves garlic, pressed

TWO
2 T tomato paste
1 t ground cumin
1 t  ground coriander
1 t ground fenugreek
1 t sweet paprika
1/2 t ground cayenne pepper
1/4 t ground cardamom
1/4 t ground ginger

THREE
28oz canned chopped tomatoes with their juices
1 package seitan, chopped
1 cup dried red lentils
3 cups vegetable broth
salt and pepper, to taste

In a saucepan, cook the ingredients in ONE with a little bit of water, covered, over low heat. WHen the onions are translucent, add the ingredients in TWO and cook until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 7 hours (on high for 4hrs). Taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker

Crockpot Moroccan Chickpeas with Prunes and Apricots

ONE
1 onion, chopped
6 cloves garlic, pressed

TWO
1 T tomato paste
1 T apple butter (optional)
1 1/2 t ground coriander
1/2 t ground cumin
1/4 t sweet paprika
1/4 t cinnamon
1/4 t cayenne pepper
1/2 cup vegetable broth

THREE
1 cup vegetable broth
1 pack seitan, chopped
15 oz canned chopped tomatoes
1/3 cup dried apricots (unsulfured), chopped
salt and pepper, to taste

FOUR
1/3 cup pitted prunes, chopped
1 cup frozen peas, thawed
1/4 cup chopped fresh cilantro
1 T fresh lemon juice

In a saucepan, cook the ingredients in ONE in a little bit of water, covered, over low heat. Wthen the onions are translucent,  add the ingredients in TWO and cook, stirring, until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 6 hrs (4 on high). Stir in the ingredients in FOUR, taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker

Crockpot Split Pea and Barley Stew

ONE
1 onion, chopped
2 medium sweet potatoes, diced
3 carrots, cut in half moons
1 cup dried split peas, rinsed
2/3 cup pearl barley
28oz canned chopped tomatoes, with their juice
4 cups vegetable broth, or more if neeeded
1 T soy sauce
1 t salt
1/4 t black pepper

TWO
1 t liquid smoke

Combine the ingredients in ONE in a slow cooker. Cook on low about 8hrs (on high for 4hrs) or until all the ingredients are tender. Just before serving, stir in the liquid smoke. Taste and adjust seasonings and broth.

Original in Fresh from the Vegan Slow Cooker

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