Vegan Sloppy Joes

2cups dried green lentils, picked over for debri + rinsed well
3cups veggie stock
28oz strained tomatoes
1/2cup + 2T tomato paste
1 onion, chopped 
1 red bell pepper, chopped

2T apple cider vinegar
2T sugar
3 garlic cloves, pressed
1T oregano
1t smoked paprika
1T chili powder
1/2T parsley
1/2-1 1/2t salt* (the stock will already have salt, so be cautious)
black pepper, to taste
1/4-1/2t cayenne [optional]

Add all ingredients into your crock pot, stir until well combined and cook on high, covered, for 3.5-4hrs or low for 7-8hrs. After that amount of time, test to make sure the lentils are cooked through.  They should have a slight al dente bite to them.  If they’re not done, recover and cook for 30min increments + keep testing. Remove the lid + stir.  If it’s not thick enough, place on high for 30min – 1hr with the lid off.  Will also thicken as it sits. Serve on toasted buns.

Original from Pinterest

(Crockpot) Sweet Potato and Squash Soup

ONE
1 onion, chopped
4 cloves garlic, pressed

TWO
2 medium sweet potatoes, cubed
1 small butternut squash, cubed
4 cups veggie stock
1 t thyme
1/2 t sage
salt and pepper, to taste

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Transfer to the slow cooker and add TWO. Cook on low for 6 hours. Using an immersion blender, puree, adjust the seasonings, and serve with warm bread.
From Fresh from the Vegetarian Slow Cooker

Slow Cooker Split Pea Daal with Veggies

ONE
1 onion, diced
6 cloves of garlic, pressed



TWO
1 T ginger, grated
2 T cumin seeds
1 t coriander powder
1/4 t tumeric
2 t black mustard seeds



THREE
15 oz diced tomatoes (fresh or canned)
4 cups vegetable broth
4 cups water

2 cups split chickpeas

FOUR
1 package thawed frozen veggies (if using fresh, add to the other ingredients)
1/4 cup fresh chopped cilantro (or to taste)

Rinse the split peas thoroughly and drain. In a pan, sautee the ingrediwnts in ONE with a few T of water, covered, over low heat, until transalucent. Add TWO and cook for 3 more minutes. Transfer to the slow cooker and add THREE and cook on low for 7 hours (or on low for 4 1/2). Add FOUR and let it sit on warm for 30 minutes. Adjust seasonings and serve with warm bread.

Original found in Pinterest.com

(Crockpot) Vegetable Curry

ONE
1 t peanut oil
2 carrots, chopped
4 garlic cloves, pressed
1 onion, chopped

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

THREE
2 medium potatoes, rinsed and chopped
8 oz green beans, fresh or frozen
15oz cooked chickpeas, rinsed and drained if canned
15 oz fresh (or canned) tomatoes, chopped
2 cups veggie broth

FOUR
1/2 cup green peas, thawed
1/2 cup vegan creme (I use almond and cashew from Bloomingfoods)
salt and pepper, to taste

In a saucepan, sautee the ingredients in ONE, covered, over low heat, until tender. Add the ingredients in TWO. Transfer to the crockpot and add THREE. Cook on low for 7 hours or on high for 4 1/2hrs. Before serving, add FOUR. Serve over rice with a dollop of fat-free Greek yogurt or vegan creme.

Original in Fresh from the Vegetarian Slow Cooker

(Crockpot) Moroccan-Style Stew

ONE
3 shallots, chopped
2 carrots, chopped
1 bell pepper, chopped
3 garlic cloves, pressed

TWO
1 tsp fresh ginger, minced
1/2 t cinnamon
1/2 t cumin
1/4 t paprika
1/4 t turmeric

THREE
8 oz beans, fresh or frozen, chopped
15oz cooked chickpeas (if canned, drained and rinsed)
15oz fresh (or canned) tomatoes, chopped
1 1/2 cups veggie stock
1 T fresh lemon juice
salt and pepper, to taste

FOUR
1/2 cup green peas, thawed
1/2 cup mixed dry fruit (apricots, apples, raisins, prunes...)
2 T fresh parsley, minced

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat. Add the ingredients in TWO and mix well until fragrant. Transfer to the crockpot and add the ingredients in THREE. Cook on low for 7 hours or on high for 4 1/2 hrs. Stir in the ingredients in FOUR and let it sit on warm for about 20-30 minutes. Serve over rice or couscous.

Original in Fresh from the Vegetarian 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

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

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) Vegan Pumpkin Lasagna

 

*If you don't want to make this in your slow cooker, cook the noodles following the directions in the box

PUMPKIN RICOTTA
1 package firm tofu
15oz pureed pumpkin (canned or fresh)
4 sun-dried tomatoes (rehydrate in hot water for 5 min)
1/4 cup nutritional yiest
1 T Italian seasoning
1 t powdered onion
salt and pepper, to taste

VEGGIES (substitute with any other veggie you like!)
2 large zucchini, sliced and cooked (simmer in 2 T of water, covered, until soft)
2 large carrots, sliced lengthwise and cooked (simmer in 2 T of water, covered, until soft)
1 lb spinach, fresh and cooked (simmer in 2 T of water, covered, until wilted) or frozen and thawed

1 1/2 jars marinara sauce
15oz black beans (if canned, drained and rinsed)
lasagna noodles, uncooked

Lightly oil your crockpot. Pour some marinara sauce in the bottom and arrange lasagna noodles to cover the bottom (you may have to cut the corners so they can fit and cut smaller pieces for the edges. You can throw the corners in the crockpot as well). Pour half of the "ricotta" and spread evenly. Arrange one layer of zucchini and the beans. Pour a layer of marinara sauce. Arrange another layer of noodles, followed by the rest of the "ricotta", a layer of carrots, another of zuchhini, the spinach, and some marinara sauce. Arrange a layer of noodles and cover with marina sauce. Cook on low for 4 hours or on high for 2 1/2.  

Based on recipe 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 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).