(Crockpot) Lentil Chili

ONE
1 onion, chopped
1 red bell pepper, chopped
5 garlic cloves, pressed

TWO
2 T chili powder

THREE
1 1/2 cup lentils, picked over and rinsed
28oz crushed tomatoes (or fresh)
1/3 cup molasses (unsulfured)
1/2 t allspice
cayenne pepper, to taste
salt and pepper, to taste
1/2 cup water
1 cup apple juice

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Transfer to the slow cooker and add THREE. Cook on low for 8 hours. Add more water if necessary. 

Crockpot Seitan Ropa Vieja

ONE
1 onion, chopped
4 garlic cloves, minced or pressed

TWO
1 green bell pepper, chopped

THREE
1/3 cup tomato paste
1 t ground cumin

FOUR
1 cup crushed tomatoes
1/2 t oregano
1/2 t sugar

FIVE
1 package seitan, chopped
2 portobello mushrooms, sliced
6 crimini mushrooms, sliced
1 1/2 cups cooked black beans
1 cup vegetable broth
1/4 cup chopped fresh cilantro
salt and pepper, to taste

SIX
2 T fresh lime or lemon juice

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook for a few more minutes. Add the ingredients in THREE and cook, stirring, for five more minutes. Transfer to the slow cooker. Add the ingredients in FIVE and cook on low for 5 hours or on high for 3. Add the ingredients in SIX. Serve over rice or with tortillas.

Original in Fresh from the Vegan Slow Cooker

Crockpot Vegetable Curry

ONE
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
2 T tomato paste
2 T curry powder
1 t coriander
1/4 t cayenne pepper

THREE
One bell pepper, chopped
2 small potatoes, chopped
3 cups cauliflower, cut into florets
1 1/2 cups green beans, fresh or chopped
15 oz crushed tomatoes
1 1/2 cup cooked red or black beans
2 bay leaves
salt and pepper, to taste

FOUR
1/2 cup thawed green peas

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook for a few more minutes, stirring. Transfer to the slow cooker. Add the ingredients in THREE. Cook on low for 7 hours or for 4 hours on high. Add the ingredients in FOUR.

Original in Fresh from the Vegan Slow Cooker

(Crockpot) Jambalaya

ONE
1 T water
1 onion, chopped
4 cloves garlic, pressed
*(can be prepared the night before and stored in the fridge)

TWO
1 pack seitan
1 green bell pepper, chopped
1 red, orange, or yellow bell pepper, chopped
15 oz canned tomatoes with juice
15oz cooked chickpeas (if canned, drained and rinsed)
1t or to taste, hot sauce
2 t Cajun** seasoning
1/2 t liquid smoke
 1 t red pepper flakes, or to taste
2 cups water
2 T veggie bouillon
salt and pepper, to taste

2 cups cooked rice

In a saucepan, saute the ingredients ONE, over low heat and covered, until the onions are translucent. Add more water if needed. Transfer to the slow cooker and add the ingredients in TWO. Cook on low for 8 hours or on high for 4. 30 minutes before serving, add the rice, mix well, and let it sit and absorb the flavors.

Original in The Vegan Slow Cooker

** CAJUN SEASONING
2 t salt
2 t garlic powder
2 1/2 t sweet paprika
1 t ground black pepper
1 t onion powder
1 t cayenne pepper
1 1/4 t oregano
1 1/4 t thyme
1/2 t red pepper flakes

Using a coffee grinder (wipe it well), grind all the ingredients until powdered

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