Slow-Cooker Recipes

Slow-Cooker Split Pea Soup

Split pea soup

Split peas cook down with pieces of potato and aromatic vegetables to create a thick and hearty, stick-to-your-ribs soup that’s excellent served with saltine crackers or slices of bread. Green split peas are rich in protein, complex carbohydrates, several vitamins and minerals, and beneficial dietary fiber, all while being extremely low in fat and sodium. This makes them a great choice if you’re trying to eat more healthy and nutritious meals. Reprinted with permission from The Complete Idiot’s Guide® to Vegan Slow-cooking* by Beverly Bennett (Alpha Books, 2012). more→

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From-the-Pantry Pot Pie

Vegan pot pie - slow cooker

This recipe is a great way to use up what you have on hand. You can also incorporate leftover veggies, sausage, or beans. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings.

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Italian Eggplant Casserole with Cashew-Tofu Ricotta

Slow-Cooker Italian Eggplant Casserole

This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings. more→

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Slow Cooker Maple Pear Walnut Cake Oatmeal

Maple Pear Oatlmeal

This one is a comforting bowl of oatmeal. If you don’t have maple extract just use maple syrup as your sweetener to add that maple flavor. The maple really makes you think of the autumn leaves, the pear adds a little tart and a little sweet, and the walnuts add just the right amount of crunch. This is soy-free and gluten-free. This recipe uses a smaller slow cooker (1 1/2 to 2 quarts). more→

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Slow Cooker Carrot Cardamom Oatmeal

carrot cardomom oatmeal

This slow-cooker oatmeal is reminiscent of carrot halwa is a thick paste of carrot, sugar and cardamom that’s sometimes topped with saffron and pistachios. If you’re not sure if you’re a fan of cardamom or not just use 1/2 teaspoon instead of a whole teaspoon. You can always add more before serving. This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts. more→

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Slow-Cooker Lasagna Primavera

Fresh from the vegan slow cooker by robin robertsonContributed by Robin Robertson, author of Fresh from the Vegan Slow Cooker * (The Harvard Common Press, 2012). One of the things I like most about using a slow cooker is its versatility.  While it is ideal for cooking beans, stews, soups, and chili, it can also be used to cook some things that may surprise you such as breads, cakes, and other desserts.  It’s also terrific for cooking casseroles and other recipes you normally associate with oven-baking.   more→

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Vegan Cincinnati Chili

vegan cincinnati chili

Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. This vegan version is made in a slow cooker. Recipe from The Vegan Slow Cookerby Kathy Hester, reprinted by permission. more→

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Boston Baked Beans

Boston baked beans

For many, baked beans are a must-have for any picnic or family get-together. In this sure-to-please recipe, tender navy beans are flavored with bits of onions and covered in a rich and tangy sauce enhanced with molasses. Traditionally, Boston baked beans are made by slowly cooking the sauce-covered beans in a low-temperature oven for several hours. Low temp … long hours—sound familiar? That’s exactly what a slow cooker does! Reprinted with permission from The Complete Idiot’s Guide® to Vegan Slow-cooking* by Beverly Bennett (Alpha Books, 2012). more→

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