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On the Menu - Wednesday 1st July 2015
Vegetarian Slow Cooker Recipes
When you think of slow cookers, you may think they are only good for meat. While it's true that slow cookers are wonderful at cooking meats, they are actually great for vegetarian dishes. In fact, if you eat a lot of whole grains and legumes, the slow cooker is ideal.
Here are some vegetarian slow cooker recipes and tips.
Baked Beans
Many traditional baked bean dishes call for pork of some sort. Here is a recipe that is completely meatless. Serves 6 to 10.
Overnight, soak 500g of dried cannellini (navy) beans in cold water. Drain and cook beans in water on stovetop until soft, about 90 minutes (you can use a pressure cooker if you have one, or cook the beans in your slow cooker on High for 6 to 8 hours). Drain once again, and place cooked beans in slow cooker with:
1 small onion, diced
3/4 cup tomato sauce
3/4 cup brown sugar
3/4 cup water
1 teaspoon dry mustard
1/4 cup dark molasses
1 tsp salt
Cover and cook on Low for 10 to 12 hours.
When you think of slow cookers, you may think they are only good for meat. While it's true that slow cookers are wonderful at cooking meats, they are actually great for vegetarian dishes. In fact, if you eat a lot of whole grains and legumes, the slow cooker is ideal.
Here are some vegetarian slow cooker recipes and tips.
Baked Beans
Many traditional baked bean dishes call for pork of some sort. Here is a recipe that is completely meatless. Serves 6 to 10.
Overnight, soak 500g of dried cannellini (navy) beans in cold water. Drain and cook beans in water on stovetop until soft, about 90 minutes (you can use a pressure cooker if you have one, or cook the beans in your slow cooker on High for 6 to 8 hours). Drain once again, and place cooked beans in slow cooker with:
1 small onion, diced
3/4 cup tomato sauce
3/4 cup brown sugar
3/4 cup water
1 teaspoon dry mustard
1/4 cup dark molasses
1 tsp salt
Cover and cook on Low for 10 to 12 hours.
Spiced Glazed Carrots
This dish serves 6, and would be perfect to take to a potluck. You can leave out the cinnamon and nutmeg to make plain glazed carrots.
In your slow cooker, combine:
1kg baby carrots
1/2 cup brown sugar
1/2 cup orange juice
3 tbsp butter
1 tsp cinnamon
1/4 teaspoon nutmeg
Cover and cook on Low for 3 or 4 hours (carrots will be crisp-tender at this point; if you like them softer, double the cooking time or cook on High for 3 to 4 hours). Remove cooked carrots with a slotted spoon into a serving dish; pour juices from the slow cooker into a saucepan and bring to a boil. In a small bowl, whisk together:
Combine:
2 tbsp cornflour
1/4 cup water
Pour this mixture into the boiling carrot cooking juices and boil for a minute or so, stirring constantly. Pour over carrots and serve (you could also put the carrots and sauce back in the slow cooker and serve from there).
This dish serves 6, and would be perfect to take to a potluck. You can leave out the cinnamon and nutmeg to make plain glazed carrots.
In your slow cooker, combine:
1kg baby carrots
1/2 cup brown sugar
1/2 cup orange juice
3 tbsp butter
1 tsp cinnamon
1/4 teaspoon nutmeg
Cover and cook on Low for 3 or 4 hours (carrots will be crisp-tender at this point; if you like them softer, double the cooking time or cook on High for 3 to 4 hours). Remove cooked carrots with a slotted spoon into a serving dish; pour juices from the slow cooker into a saucepan and bring to a boil. In a small bowl, whisk together:
Combine:
2 tbsp cornflour
1/4 cup water
Pour this mixture into the boiling carrot cooking juices and boil for a minute or so, stirring constantly. Pour over carrots and serve (you could also put the carrots and sauce back in the slow cooker and serve from there).
Curried Vegetables
Serve this tasty medley over cooked brown rice. This makes 8 to 10 servings.
In slow cooker, combine:
500g baby carrots
3 medium potatoes, peeled and cut in 1cm cubes
500g fresh or frozen green beans, cut in pieces about 5cm long (you can use cut canned green beans, but you'll need to put off adding those until the last hour of cooking time)
1 green capsicum, diced
1 large onion, diced
2 cloves garlic, crushed
415g can chickpeas
800g can diced tomatoes
Stir in:
1 tbsp curry powder
2 tsp salt
In a microwave-safe measuring cup, boil 1-3/4 cups water. Stir in 2 vegetable stock cubes until dissolved. Pour this over the vegetables and mix well. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
Serve this tasty medley over cooked brown rice. This makes 8 to 10 servings.
In slow cooker, combine:
500g baby carrots
3 medium potatoes, peeled and cut in 1cm cubes
500g fresh or frozen green beans, cut in pieces about 5cm long (you can use cut canned green beans, but you'll need to put off adding those until the last hour of cooking time)
1 green capsicum, diced
1 large onion, diced
2 cloves garlic, crushed
415g can chickpeas
800g can diced tomatoes
Stir in:
1 tbsp curry powder
2 tsp salt
In a microwave-safe measuring cup, boil 1-3/4 cups water. Stir in 2 vegetable stock cubes until dissolved. Pour this over the vegetables and mix well. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.