Recipe: Vegetarian Crock Pot Recipes (10 recipes, updated)

Here are the ones I have in my files. I haven't tried them all.

CROCKPOT GRAINS
Adapted from source: Lean and Luscious and Meatless by Bobbie Hinman and Millie Snyder
Makes 8 servings

1 onion, chopped
1 cup chopped green bell pepper
1/2 cup chopped carrot
16 ounces dried kidney beans, cooked and drained
1 (8 ounce) can tomato sauce
1 (16 ounce) can tomatoes, drained and chopped (reserve liquid)
1 (16 ounce) can corn, drained
1 (4 ounce) can diced green chili (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup uncooked millet
1/4 cup uncooked barley
1/3 cup uncooked brown rice

Combine all ingredients, except reserved tomato liquid, in a crock pot, putting grains in last. Add water to reserved tomato liquid to equal 2 1/2 cups. Stir into crock pot.

Cover crock pot and cook on LOW for 8 hours. Stir well before serving.

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LAYERED DINNER (Vegan)
Makes 8 servings

FOR THE VEGETABLES:
6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 cup corn (frozen or fresh)
1 cup peas (frozen or fresh)
OPTIONAL VEGETABLES:
Mushrooms
Broccoli
Green beans
FOR THE SAUCE:
2 1/2 cups tomato sauce
1/4 cup low-sodium tamari sauce
1 tsp ground thyme
1 tsp dry mustard
1 tsp dried basil
2 tsp chili powder
1/2 tsp ground cinnamon
1/8 tsp rubbed sage
2 Tbsp parsley flakes

Layer vegetables in crock pot in order given.

Mix together ingredients for sauce and pour over vegetables.

Cover crock pot and cook on HIGH for 6 hours or on LOW for 12 hours.

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MILLET STEW (Vegan)
Makes 6 servings

1 cup millet
4 cup water
2 onions, cut in wedges
2 potatoes, cut in large chunks
2 carrots, cut in large slices
1 cup celery, cut in large slices
1/2 lb mushrooms, chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme

Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning. Add with remaining ingredients to crockpot.

Cover crock pot and cook on HIGH for 4 hours or on LOW for 8 hours.

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POTATO STUFFED CABBAGE (Vegan)
Makes 8 servings

1 head cabbage
5 lb potatoes, peeled
2 onions, divided use
1/2 cup uncooked rice
1 tsp dried dill
1/4 tsp ground black pepper
2 egg whites*
1 (28 oz) can tomatoes
1 apple, peeled and sliced
1/4 tsp ground ginger

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper; set aside.

Beat egg whites until frothy and add to potato mixture.

Set aside two or three of the largest cabbage leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.

Cover crock pot and cook at LOW for 4 to 5 hours.

*I bet you could substitute the egg whites with tofu?, egg replacer?

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ROB'S VEGGIE CHILI (Vegan)

1 or 2 large yellow onions, diced
Olive oil
2 cloves garlic, minced
1 Tbsp ground cumin
1 tsp cayenne (or to your taste)
1 red bell pepper, diced fairly large
1 green bell pepper, diced fairly large
2 can (28 oz each) crushed tomatoes
1 (10 oz) pkg frozen corn
2 cans (16 oz each) black beans (or any other kind of beans you like - chickpeas work well, too)
1 to 1 1/2 cups picante sauce (Shotgun Willie's green sauce -very hot- works well)
Salt to taste
Grated cheddar (optional, for serving)
Cashew nuts (optional, for serving)

Saute onions in the olive oil (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes.

Put the crushed tomatoes, corn, beans and picante sauce into a crock pot; add the onion mixture.

Cover crock pot and cook on LOW about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

NOTE: I didn't have room in my crock pot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crock pot.

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SWEET AND SOUR TOFU

1 lb tofu
1/4 cup lemon juice
1/4 cup tamari sauce
6 Tbsp water
1/4 cup tomato paste
2 Tbsp honey
1 tsp ground ginger
4 cloves garlic
8 scallions, minced
1 green and 1 red bell pepper, sliced in strips
1 lb fresh mushrooms
2 tsp. oil
1 cup cashews, toasted
Hot cooked rice (for serving)

Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight).

WHEN READY TO COOK:
Stir-fry scallions, bell peppers, and mushrooms in oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews.

Serve over rice.

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TANGY RED BULGUR

May be served warm or as a salad at room temperature.

1 tbsp olive or vegetable oil
1 cup chopped red or green bell pepper, or combination
1 cup chopped zucchini or yellow squash, or both
2 1/4 cup Bloody Mary mix or vegetable juice*
1 cup bulgur wheat
1 tblsp lemon juice
1 tsp dried basil, crushed (or 1 tablespoon fresh, minced)
1/3 cup chopped green onions

Heat oil in large saucepan over medium heat. Cook peppers and squash until tender-crisp, 3 to 4 minutes, stirring occasionally.

Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally.

Garnish with green onions.

TO MICROWAVE:
In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on HIGH 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions.

TO COOK IN A CROCKPOT:
I have made this in a crock pot, tossing all the ingredients except the basil and green onions in and cooking on LOW for 8 hours, adding the basil after 7 1/2 hours, and garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. I refuse to try the microwave method.

*I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles.

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CAULIFLOWER AND POTATO CURRY (Vegan)

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
A pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt
Big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)*

Add all ingredients to a crockpot and cook on low for approximately 6 hours.

*If you're adding wheat berries, first cook them on HIGH with an additional cup of water for an hour, then add remaining ingredients and cook on LOW as directed above. With the wheat berries, if things start drying out, add more water.

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HEARTY BEAN AND VEGETABLE STEW (Vegan)
Makes 12 servings

1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
Vegetable stock or water
1/2 cup diced celery
1/2 cup diced parsnips
1/2 cup diced carrot
1/2 cup diced mushrooms
1 onion, diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 cloves garlic, minced
1 tsp ground black pepper
1 cup cooked rice or pasta

Sort and rinse beans, then soak overnight in water. D

rain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less liquid). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.

Cover crock pot and cook on HIGH for 2 hours.

Add vegetables, herbs, and spices.

Cover and cook on LOW for 5-6 hours until carrots and parsnips are tender.

When tender, add rice or pasta and cook on LOW for one additional hour.

Notes: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

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ISRAELI WHEAT BERRY STEW (Vegan)
Makes 8 servings

5 cups Trader Joe's Marinara Sauce
1 1/2 cup Great Northern beans
1 cup wheat berries
6 small potatoes, cut in half
1 large onion, sliced
4 cloves garlic, minced
5 tsp ground cumin
3 tsp turmeric
1/2 tsp ground black pepper
2 green bell peppers
Water, as needed

Mix together all ingredients, except water, in crockpot. Add water, as needed, to cover ingredients.

Cover crock pot and cook at HIGH 8 to 10 hours.