Recipe(tried): Vegetarian Crockpot Recipes (15)

Here are some of my favorites--LONG

Sloppy Lentils

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

Cook on high for 4 hours or 8 hours on low.
This freezes well.

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

Cook on high for 6 hours or on low for 12 hours.
***Add the cornstarch or arrowroot just before serving and stir until thickened.

Garden Vegetable Soup
1 qt. vegetable stock
3 stalks celery, chopped
1 onion, minced
6 mushrooms, sliced
1 10 oz package frozen peas
1 28 oz can crushed tomatoes
1/2 tsp garlic powder
1 -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
1/4 c. parsley flakes (preferably fresh)

Just put this stuff in the crock pot and let cook on low for 6-8 hours. Add
water if you need to.

Crock Pot Stuffed Peppers

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

Crock Pot Garbanzos and Couscous

1 small onion, chopped
3 carrots, chopped
1 14 1/2 oz. can diced tomatoes
1 15 oz. can garbanzo beans, drained
1 cup broth
3 cloves garlic, minced
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. ground turmeric
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. 8 servings.

Crock Pot Black Beans and Rice Soup

1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
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. 8
servings.

Crock Pot Minestrone

1 medium onion, chopped
2 medium carrots, thinly sliced
2 stalks celery, cut into 1/2 inch pieces
1 red bell pepper, seeded, cut into 1/2 inch
pieces
1 medium zucchini, scrubbed, sliced into 1/2 inch
rounds
2 cloves garlic, minced
2 14 1/2 oz. can vegetable broth
1 28 oz. can crushed tomatoes
2 15 1/2 oz. cans kidney beans, drained
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. 8
servings.

Crock Pot Bean Soup with Cornmeal Dumplings

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 medium onion, chopped
1 16 oz. package frozen mixed vegetables
4 cloves garlic, minced
1 14 1/2 oz. can vegetable broth
1/4 tsp. salt
1 tsp. chili powder
1 tsp. black pepper
1 Tbsp. dried parsley

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. 8 servings.

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.


Crock Pot Taco Sauce

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.
Makes 8 cups.

Crock Pot Spaghetti Sauce

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. Makes 6 cups

Crock Pot Zucchini Italiano

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. 8
servings

Crock Pot Party Mix

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. Makes 10
cups


Crock Pot Herbed Zucchini

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. 6 servings