Recipe: 16 Vegetarian Crockpot Recipes for Madge

CROCKPOT BARLEY CASSEROLE
Servings: 4

This delicious and healthy crockpot recipe can be served as a vegetarian main dish or a side dish.

1 (14 oz.) can ready to serve vegetable broth
1 1/2 cups eight vegetable juice
1 cup uncooked pearl barley
1 cup chopped celery
1 green or red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1/8 tsp. white pepper
TO SERVE:
1/4 cup toasted pine nuts or chopped walnuts

Combine all ingredients except pine nuts in a 3-4 quart slow cooker.

Cover and cook on low for 6-8 hours until barley and vegetables are tender.

Sprinkle with nuts just before serving.

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Also here is a wonderful variety of recipes already posted at the RecipeLink:

15 VEGETARIAN CROCKPOT RECIPES
Board: Vegetarian Recipes at Recipelink.com
From: Stephanie 2-12-1999

Here are some of my favorites--LONG

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SLOPPY LENTILS

4 cups tomato sauce
4 cups water
2 cups dried lentils
1 large chopped onion
1 carrot, chopped
1 green pepper, chopped
1 tbsp salt-reduced tamari (use lite soy sauce, if you don't have tamari)
1 tbsp parsley flakes
1/2 tsp bail
1/4 tsp garlic powder
1 bay leaf

Combine all ingredients in crock pot.

Cover and cook on high for 4 hours or on low for 8 hours.

This freezes well.

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HEARTY BROWN STEW

2 cups water
3 potatoes, chinked
2 carrots, sliced
2 onions, sliced
1/2 lb mushrooms, quartered
2 celery stalks, sliced
1/4 cup low-sodium tamari (or soy sauce)
1/4 cup red wine (or apple juice)
2 to 3 large cloves garlic, crushed
1/2 tbsp grated fresh ginger
1/2 tsp marjoram
1/2 tsp thyme
3 to 4 tbsp cornstarch or arrowroot

Combine all ingredients except cornstarch or arrowroot in crock pot.

Cover and cook on high for 6 hours or on low for 12 hours.

Add the cornstarch or arrowroot just before serving and stir until thickened.

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GARDEN VEGETABLE SOUP

1 quart vegetable stock
1 (28 oz) can crushed tomatoes
1 (10 oz) package frozen peas, thawed
3 stalks celery, chopped
1 onion, minced
6 mushrooms, sliced
1/4 cup parsley flakes (preferably fresh)
1/2 tsp garlic powder
1 to 2 tsp sea salt (or you can use regular salt, but the flavor won't be as good)
1 tsp marjoram
1 tsp basil
1 bay leaf

Put all ingredients in crock pot.

Cover and cook on low for 6-8 hours. Add water if you need to.

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CROCK POT STUFFED PEPPERS
Servings: 4

1 (28 oz.) can crushed tomatoes
2 cups shredded, reduced-fat cheddar cheese (1/4 cup reserved)
1 (15. oz.) can red kidney beans, drained and rinsed
1 1/2 cups cooked rice
1 (10 oz.) pkg. frozen corn, thawed
1/4 cup onion, chopped
1 tsp. vegan Worcestershire sauce
1/2 tsp. pepper
1/4 tsp. salt
4 small green peppers, tops removed and seeded

Combine all ingredients except reserved cheese and green peppers. Stuff peppers to top. Put in crock pot (place 3 peppers in bottom and one on top if necessary).

Cover; cook on low 6 to 8 hours (high 3 to 4 hours).

Sprinkle with 1/4 cup cheese in last 30 minutes.

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CROCK POT GARBANZOS AND COUSCOUS
Servings: 8

1 (15 oz.) can garbanzo beans, drained
1 (14 1/2 oz.) can diced tomatoes
1 cup broth
3 carrots, chopped
1 small onion, chopped
3 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. cayenne
1 1/2 cups cooked couscous

Combine all ingredients except couscous in crock pot. Mix thoroughly.

Cover and cook on low 8 to 10 hours (high 3 to 4 hours).

Add cooked couscous during last 15 minutes of cooking.

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CROCK POT BLACK BEANS AND RICE SOUP
Servings: 8

2 cans (16 oz. each) black beans, drained and rinsed
2 cans (14 1/2 oz. each) broth
1 (14 1/2 oz.) can crushed tomatoes
3 carrots, thinly sliced
1 medium onion, chopped
2 stalks celery, thinly sliced
4 cloves garlic, minced
1 1/2 tsp. dried basil
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
1 1/2 cups cooked rice

Combine all ingredients except rice in crock pot.

Cover and cook on low 8 to 10 hours (high 3 to 4 hours).

Add cooked rice before serving.

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CROCK POT MINESTRONE
Servings: 8

2 cans (15 1/2 oz. each) kidney beans, drained
2 cans (14 1/2 oz. each) vegetable broth
1 (28 oz.) can crushed tomatoes
2 medium carrots, thinly sliced
1 medium zucchini, scrubbed, sliced into 1/2 inch rounds
1 medium onion, chopped
1 red bell pepper, seeded, cut into 1/2 inch pieces
2 stalks celery, cut into 1/2 inch pieces
2 cloves garlic, minced
2 tsp. dried marjoram
1/4 tsp. coarsely ground black pepper
1 1/2 cups cooked rice

Add all ingredients except rice to crock pot.

Cover and cook on low 8 to 10 hours (high 4 to 5 hours).

Add cooked rice and stir to combine.

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CROCK POT BEAN SOUP WITH CORNMEAL DUMPLINGS
Servings: 8

1 (16 oz.) package frozen mixed vegetables, thawed
1 (15 1/2 oz.) can black beans, rinsed and drained
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 1/2 oz.) can garbanzo beans, rinsed and drained
1 (14 1/2 oz.) can crushed tomatoes
1 (14 1/2 oz.) can vegetable broth
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp. dried parsley
1 tsp. chili powder
1 tsp. black pepper
1/4 tsp. salt

Combine ingredients in crock pot.

Cover and cook on low 8 to 10 hours (high 4 to 5 hours).

At end of cooking, turn crock pot to high and prepare dumplings.

CORNMEAL DUMPLINGS

1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 tsp. baking powder
1 Tbsp. sugar (or Succanat)
1 egg, beaten
2 Tbsp. skim milk
2 tsp. oil

In a medium bowl, stir together flour, cornmeal, baking powder, and sugar.

In a small bowl, combine egg, milk, and oil. Stir into dry ingredients, mixing until just combined. Drop mixture by rounded teaspoonfuls onto soup.

Cover and cook 30 minutes more without lifting lid until end of cooking.

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CROCK POT YELLOW RICE

2 cups long-grain converted rice
4 1/2 cups water
1/4 cup soy margarine, melted
1/3 cup brown sugar (or Succanat)
2 1/2 tsp. ground turmeric
1/2 to 1 cup raisins

Combine all ingredients in crock pot and stir well.

Cover and cook on low 8 to 9 hours (or high 2 to 3 hours). 6 servings

Variation:
Saffron rice: Substitute 1/4 tsp saffron threads for the turmeric and omit brown sugar and raisins.

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CROCK POT TACO SAUCE
Makes 8 cups

10 large tomatoes, peeled (or 2 28 oz. cans whole tomatoes)
5 cloves garlic, chopped
2 tsp. salt
2 large onions, chopped
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. dried thyme
1 Tbsp. sugar (or Succanat)
1 Tbsp. vegan Worcestershire sauce
2 to 3 jalapeno peppers (optional)
1 Tbsp. flour
1 Tbsp. vegetable oil
1 Tbsp. wine vinegar

Place all ingredients except flour, oil, and vinegar in crock pot and stir well.

Cover and cook on low setting for 8 to 10 hours.

Remove cover and turn to high setting for last hour to reduce excess moisture.

Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container and blend until smooth.

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CROCK POT SPAGHETTI SAUCE
Makes 6 cups

1 eggplant (1 lb.), peeled and cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried parsley
1 (16 oz.) can Italian-style tomatoes
1 (6 oz.) can tomato paste
1 (4 oz.) can mushrooms, undrained
1 tsp. dried oregano
1 1/2 tsp. salt
1 tsp. sugar (or Succanat)

Combine all ingredients in crock pot and stir well.

Cover and cook on low for 10 to 12 hours or on high 2 to 4 hours.

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CROCK POT ZUCCHINI ITALIANO
Servings: 8

6 to 8 small zucchini (unpeeled), cut into 1/4-inch slices
1 small onion, thinly sliced and separated into rings
3 Tbsp. olive oil
2 cloves garlic, minced
1 to 2 tsp. salt
2 tsp. dried basil
2 Tbsp. dried parsley
Dash freshly ground pepper
1/2 cup grated Parmesan cheese
2 ripe tomatoes, peeled and quartered

Combine all ingredients except Parmesan cheese and tomatoes in crock pot and stir together thoroughly.

Cover and cook on low setting 7 to 10 hours.

Before serving, pour into ovenproof casserole. Taste for seasoning. Sprinkle with Parmesan cheese and garnish with tomato quarters.

Broil until cheese is lightly browned.

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CROCK POT PARTY MIX
Makes 10 cups

2 cups Cheerios
3 cups Rice Chex
2 cups bite-size shredded wheat
1 cup peanuts, pecans, or cashews
1 cup thin pretzel sticks (optional)
1/2 cup butter (or margarine), melted
4 Tbsp. vegan Worcestershire sauce
Dash Tabasco sauce
1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. onion salt

Combine cereals, nuts and pretzels in crock pot.

Mix melted butter with remaining ingredients; pour over cereal mixture in crock pot and toss lightly to coat.

Do not cover crock pot. Cook on high setting for 2 hours, stirring well every 30 minutes; then turn to low setting for 2 to 6 hours.

Store in airtight container.

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CROCK POT HERBED ZUCCHINI
Servings: 6

2 lbs. zucchini (unpeeled), sliced
2 vegetable bouillon cubes
1 1/4 tsp. salt
1/2 tsp. garlic salt
2 Tbsp. dried minced onion
2 tsp. dried parsley
1/4 tsp. dried oregano
1 cup tomato juice

Mix all ingredients together carefully in crock pot.

Cover and cook on high setting for 3 to 4 hours.

If thicker sauce is desired, remove cover during last hour.