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Crockpot Vegetarian Recipes
Contents:
Baked Sweet Potatoes In Crockpot
Broccoli And Tofu In Spicy Almond Sauce
Bourbon Baked Beans
Cauliflower and Potato Curry - Vegan
CORN & TOMATO POLENTA
Crock Pot Split Pea Soup
Crockpot Caponata
Crockpot Grains
Falafel (Chickpea Burger)
Gumbo
Israeli Wheat Berry Stew
Layered Black Bean Salad
Layered Dinner
Layered Vegetarian Dinner
Lima Beans and Corn
Mixed Vegetables in Crockpot
POTATO STUFFED CABBAGE (Vegan)
Rob's Veggie Chili
Slow Cooker Red Beans & Rice
Slow Cooker White Beans With Sage/Garlic
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* Exported from MasterCook *
Baked Sweet Potatoes In Crockpot
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Crockpot
Vegetarian
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
5
medium sweet potatoes or
yams
Wash potatoes. Drain but do NOT dry. Set in the crockpot. Cover and cook on low for 4 to 6 hours (depending on size of potatoes).
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Broccoli And Tofu In Spicy Almond Sauce
Recipe By : The Enchanted Broccoli Forest
Serving Size : 6 Preparation Time :0:00
Categories :
Crockpot
Vegetarian
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
-----sauce-----
1/2
cup hot water
1/2
cup almond butter -- or peanut
butter
1/4
cup cider vinegar
2 tablespoons tamari soy sauce
2 tablespoons blackstrap molasses
1 teaspoon
cayenne
-----saute-----
1
pound broccoli
2 teaspoons ginger
4
cloves garlic
1
pound tofu -- cubed
2
cups onion -- thinly sliced
1
cup cashews -- chopped
3 tablespoons tamari soy sauce
2
scallions -- chopped
Sauce: In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside. Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Bourbon Baked Beans
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Casseroles
Crockpot
Vegetarian
Main Dishes
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
4
cans boston baked beans -- (16 oz)
1 16 oz can crushed
pineapple -- drained
1
jar chili sauce -- (12 oz)
1/2
cup strong brewed coffee
1/2
cup bourbon
1/4
cup firmly packed brown sugar
1 tablespoon molasses
3/4 teaspoon dry mustard
Combine beans and remaining ingredients in a Crock-Pot or other slow cooker. Cover and cook on high 2 hours; uncover and cook to desired consistency. Serve with a slotted spoon. NOTE: To make strong coffee, dissolve 1 teaspoon instant coffee granules in 1/2 cup hot water. From Southern Living
From the recipe files of Carole Walberg
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* Exported from MasterCook *
CAULIFLOWER AND POTATO CURRY (Vegan)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables & Side
Dishes Vegetarian
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
4
cups potatoes -- peeled and
quartered
1
small cauliflower -- cut into florets
a pinch of asafetida
3/4
tsp ground turmeric
1/2
tsp chilli powder
1 1/2 tsp
ground cumin
3/4
tsp salt
1
big pinch of sugar
2
tomatoes -- chopped
1 1/4 cups water
1/2
tsp garam masala
1/2
cup wheat berries (optional)
Instructions:
-------------
Add all ingredients to a crockpot and cook on low for approximately six
hours. If you're adding wheat berries, cook them on high with an
additional cup of water for an hour, then add remaining ingredients and
cook on low.
With the wheat berries, if things start drying out, add more water.
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NOTES : Notes:
* Exported from MasterCook *
CORN & TOMATO POLENTA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Diabetic
Vegetarian
Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
qt Water
1/4
ts Salt
1
c Yellow cornmeal
1/2
c Tomato Sauce
1
t Dried leaf oregano
1/2
c Whole-kernel corn -- *
drained
1/2
ts Hot pepper flakes --
crushed
Pepper to taste
In a heavy, 3-quart saucepan, bring water and salt to
a boil. Slowly pour cornmeal into saucepan so that
water does not stop boiling, stirring to keep smooth.
Reduce heat and simmer 20 to 25 minutes, stirring
often until mixture is stiff. Meanwhile, in a small
saucepan, heat tomato sauce, oregano, corn, hot pepper
flakes and pepper. When cornmeal is stiff, turn half
into a serving dish and top with half the sauce.
Layer remaining cornmeal and sauce and let rest to 5
to 10 minutes. Cut in squares and serve.
Food Exchanges per serving: 1 1/2 STARCH/BREAD
EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD:
208mg; FAT: Og;
Source: Light & Easy Diabetics Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her
Meal Master
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* Exported from MasterCook *
Crock Pot Split Pea Soup
Recipe By : CLEBERT
Serving Size : 1 Preparation Time :0:00
Categories :
Vegetarian
Soups & Stews
Beans
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
LB DRIED SPLIT PEAS
8
C WATER/STOCK
2
Tbsp MYSEASONING(tm]
3
tsp salt
MIX MYSEASONING[tm]:
4
Tbsp Black Pepper
4
Tbsp Granulated Garlic
4
Tbsp Dried Chives -- (ground fine)
4
Tbsp Parsley Flakes (ground fine)
WHIZZ IN FOOD PROCESSOR
- Put MYSEASONING, salt, peas, stock and water in crock pot(or use casserole
in oven on low - 275-325F).
2- Cook on high overnight (8 hrs), low for 4 hrs, stirring occasionally until
peas are completely dissolved.
3- Adjust seasoning at end- salt and MYSEASONING(tm]
4- To serve, put 1/2 C milk in bowl and add 1-1/2 C soup. Add 1 Tbsp
Margarine if desired.
5- Serve with toast points or your favorite sandwich and salad.
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NOTES : COPYRIGHT 1995, Charles C. LeBlanc.
#41-
* Exported from MasterCook *
Crockpot Caponata
Recipe By : ReddHedd/Bob b1744
Serving Size : 6 Preparation Time :0:00
Categories :
Crockpot
Vegetarian
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
lb plum tomatoes --
chopped
1
eggplant -- in 1/2" pieces
2
med zucchini -- in 1/2"
pieces
1
onion finely chopped
3
stalks celery -- sliced
1/2
c chopped parsley
2
tbsp red wine vinegar
1
tbsp brown sugar
1/4
c raisins
1/4
c tomato paste
1
tsp salt
1/4
tsp freshly ground black
pepper
3
tbsp oil cured black olives --
(optional)
2
tbsp capers -- (optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Ser ve warm or cold.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Crockpot Grains
Recipe By : Lean and Luscious and Meatless Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Low
Fat
Vegetarian
Vegetables & Side Dishes
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1/4
c millet --
uncooked -- 1 1/2 oz
1/4
c barley --
uncooked -- 1 1/2 oz
1/3
c brown rice --
uncooked -- 2 oz
1
c onions --
chopped
1
c green bell
pepper -- chopped
1/2
c carrots --
finely chopped
1
kidney beans, canned -- drained, *
8
oz tomato sauce -- salt
free or reg
1
lb tomatoes -- canned
-- chopped,
-- drained, reserve liq
1 1/2
c corn -- canned
or frozen
-- drained
1
tsp dried oregano
1
tsp dried basil
1/2
tsp garlic powder
salt and pepper -- to taste
* or any other beans, drained (This will yield 10 oz of beans) Combine all ingredients in a crockpot. Add water to reserved tomato liquid to equal 2 1/2 C. Stir into grain mixture. Cover and cook on low setting 8 hrs. Stir before serving. I just put all the dry ingredients in the crockpot the night before, in the morning all the wet ingredients and turn the crockpot on. By the time dinner rolls around it is ready. This serves 8 as a side dish and 4 - 6 as a filling main course. You can use any combination of grains. Just use about 1 cupful altogether- although I have used more then 1 cupful. Each serving: 168 Cal. 7 g Protein 2 g Fat 33 g Carbs 177 mg Sodium 0 mg Cholesterol Entered into MasterCook II and taste tested for you by Reggie Dwork reggie@reggie.com
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Falafel (Chickpea Burger)
Recipe By :
Serving Size : 6 Preparation Time :10:00
Categories :
Vegetarian
Beans
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1/2 pound
dried garbanzo beans or fava beans
water -- to cover
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
4
green onions -- chopped
2
cloves garlic -- minced
1 teaspoon cumin
1
pinch baking soda
salt and pepper -- to taste
water -- to moisten, optional
olive oil -- for frying
Rinse dried beans under running water; place in the slow cooker and cover with water (at least 2 inches over top of beans) Cook on low for 8 to 10 hours. Pour off water; rinse under cold water and allow to drain. Place cooked beans in a food processor
NOTES : Falafel is a Middle Eastern vegetarian dish made from garbanzo beans which are formed into little patties and quickley fried. They are good served in pita bread with hummus and either sprouts or tabbouleh salad. Traditionally, this is served w i
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Gumbo
Recipe By : FF MailList: Laurel's Kitchen (Elisabeth Freeman)
Serving Size : 1 Preparation Time :0:00
Categories :
Crockpot
Vegetarian
Soups & Stews
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
whole onion -- chopped
3
whole clove
1
whole green bell pepper -- diced
2
cups tomatoes -- diced
4
cups vegetable stock
1
cup cooked lima beans
1
cup fresh corn kernels -- or
frozen
1 1/2 cups sliced
okra
1 teaspoon salt
1/4 teaspoon allspice
Saute the onion and green pepper with the cloves in water until soft. Remove the cloves. Put all ingredients in a slow cooker on high for 6 hours or low for 8-10 hours. Pretty simple! It's nice to come home at the end of the day and have everything ready. I did the lima beans in the slow cooker the night before so all I had to do was add everything else to them.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Israeli Wheat Berry Stew
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Vegetarian
Soups & Stews
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
5
cups Trader Joe's maranara and the
rest water
1 1/2 cups Great
northern beans
1
cup wheat berries
6
small potatoes -- cut in half
1
large onion -- sliced
4
cloves garlic -- minced
5
tsp cumin -- ground
3
tsp tumeric
1/2
tsp black pepper -- ground
2
green peppers
Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.
Source: McDougall Cookbook - Volume 2
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* Exported from MasterCook *
Layered Black Bean Salad
Recipe By :
Serving Size : 8 Preparation Time :11:00
Categories :
Vegetarian
Beans
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
bean mixture
1
cup dried black beans
4
cups water
1/2
cup green bell pepper --
chopped
1/2
cup red bell pepper -- chopped
1/2
cup yellow bell pepper --
chopped
1/2
cup onion -- chopped
1
dash red pepper flakes
dressing
1
cup balsamic red wine vinegar
3/4
cup olive oil
3
cloves garlic -- peeled
1 tablespoon sugar
salt and pepper -- to taste
salad ingredients
sour cream, low fat if available
bottled salsa
chopped lettuce
chopped green onions
chopped parsley for garnish
BEAN MIXTURE
Rinse dried beans and place in the slow cooker. Cover with water; set cooker on low and cook for 8 to 9 hours. Remove beans from cooker; discard water and rinse beans. Allow to cool. Mix beans with peppers, onions and pepper flakes; set aside.
DRESSING
Mix vinegar, olive oil, whole garlic cloves, sugar and salt in a saucepan. Simmer for 10 minutes. Cool and strain. Pour cooled dressing over bean mixture and allow flavors to blend for at least 2 hours or overnight, if time permits.
SALAD INGREDIENTS
Because size of the bowl determins quantity of salad ingredients, exact measurements cannot be determined. Place half of bean mixture in bottom of bowl. Spread a thin layer of sour cream over beans and then a thin layer of salsa. Follow with a 1 inch t
NOTES : A colorful, unique salad, this goes well with corn chips or a crusty bread.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Layered Dinner
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
6
potatoes -- sliced
1
large onion -- sliced
2
carrots -- sliced
1
green pepper -- sliced
1
zucchini -- sliced
1
cup corn -- frozen or fresh
1
cup peas -- frozen or fresh
----------Optional Vegetables----------
mushrooms
broccoli
green beans
----------Sauce----------
2 1/2 cups tomato
sauce
1/4
cup tamari -- low-sodium
1
tsp thyme -- ground
1
tsp dry mustard
1
tsp basil
2
tsp chili powder
1/2
tsp cinnamon
1/8
tsp sage
2
Tbsp parsley flakes
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.
Source: McDougall Plan
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NOTES : Notes:
* Exported from MasterCook *
Layered Vegetarian Dinner
Recipe By : McDougall Plan
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
6
potatoes -- sliced
1
large onion -- sliced
2
carrots -- sliced
1
green pepper -- sliced
1
zucchini -- sliced
1
cup corn -- frozen or fresh
1
cup peas -- frozen or fresh
-----Optional Vegetables-----
mushrooms
broccoli
green beans
-----Sauce-----
2 1/2 cups tomato
sauce
1/4
cup Tamari soy sauce --
low-sodium
1 teaspoon thyme
-- ground
1 teaspoon dry
mustard
1 teaspoon basil
2 teaspoons chili
powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 tablespoons parsley
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.
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* Exported from MasterCook *
Lima Beans and Corn
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables & Side
Dishes Vegetarian
Beans
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
pound dry lima beans
1
onion -- chopped
3
stalks celery -- sliced (3 to 4)
2
quarts water
1
pkg frozen corn
into the crock pot in the morning--
turn on low, let cook all day
Just about 30 minutes before serving add 1 pound package frozen corn and
salt and pepper to taste.
Yum, this is really good "comfort" food.
If you don't use a crock pot, soak the lima beans all day, and then add the
veggies, they will cook in a hour or hour and a half or so.
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* Exported from MasterCook *
Mixed Vegetables In Crockpot
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Crockpot
Vegetarian
Vegetables & Side Dishes
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
2 packages frozen
-- (10 oz.)
mixed vegetables
(partially thaw
1/2
cup finely chopped celery
2
cans condensed -- (10 3/4 oz.)
cream of celery soup
1/2 teaspoon seasoned salt
1
pkg. toasted onion -- (1/2 oz.)
dip mix
1/2
cup water
2 tablespoons melted butter
In crockpot, combine the mixed vegetables with the celery. In medium bowl, mix soup with salt, dip mix, water and melted butter. Pour over the vegetables. Cover and cook on low for 4 to 5 hours. From Crockery Cookery by Mable Hoffman.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
POTATO STUFFED CABBAGE (Vegan)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
head cabbage
5
lb potatoes -- peeled
2
onions
1/2
cup rice -- raw
1
tsp dill -- dried
1/4
tsp black pepper -- ground
2
egg whites
1
can tomatoes (28 oz)
1
apple -- peeled and sliced
1/4
tsp ginger -- dried -- ground
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. Beat egg whites until
frothy and add to potato mixture.
Set aside two or three of the largest 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.
Cook at low heat for 4 to 5 hours.
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NOTES : Notes:
* Exported from MasterCook *
Rob's Veggie Chili
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Vegetarian
Chili
Main
Dishes
Mexican
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
olive oil
1
large yellow onions -- diced (1 to 2)
2
cloves garlic -- minced
1
red pepper -- diced fairly large
1
green pepper -- diced fairly large
2
cans crushed tomatoes -- (28-ounce)
1 tablespoon cumin
1 teaspoon
cayenne -- (or to your taste)
1 package
frozen corn
2
cans black beans -- (or any other
kind
beans you like -
chickpeas work well -- too)
1 1/2 cups
picante sauce -- (shotgun willie's
green sauce -very hot- works well)
salt -- to taste
grated cheddar -- if desired
cashew nuts -- if desired
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 the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.
NOTES : I didn't have room in my crockpot 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 crockpot.
By "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998.
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* Exported from MasterCook *
Slow Cooker Red Beans & Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Vegetarian
Crockpot
Soups & Stews
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
pound dried small red chili beans
3
celery stalks -- chopped
1
green pepper -- chopped
2
garlic -- minced
2 2/3 cups double
strength beef broth
1
ham hock -- scored in diamonds
4
cups hot cooked rice
2 tablespoons oil
1
onion -- chopped
3
green onions. chopped
3 1/3 cups water
1/2 teaspoon crushed red hot
pepper
1 teaspoon salt
IN A LARGE POT, COMBINE THE BEANS WITH ENOUGH COLD WATER TO COVER BY 2". BRING TO A BOIL OVER HIGH HEAT, AND BOIL FOR 2 MINUTES. REMOVE FROM HEAT, COVER THE POT, AND LET STAND FOR 1 HOUR; DRAIN WELL. (BEANS CAN ALSO BE SOAKED OVERNIGHT) IN A LARGE SKILLET, HEAT THE OIL OVER MEDIUM-HIGH HEAT. ADD THE CELERY, ONION, BELL PEPPER, GREEN ONIONS, AND GARLIC. COOK, STIRRING OFTEN, UNTIL ONIONS ARE SOFTENED, ABOUT 6 MINUTES. TRANSFER TO SLOW COOKER. STIR IN THE DRAINED BEANS, WATER, BEEF BROTH, AND RED PEPPER. BURY THE HAM HOCK IN THE BEAN MIXTURE. COVER AND SLOW-COOK UNTIL THE BEANS ARE VERY TENDER, 9 TO 10 HOURS ON LOW. REMOVE THE HAM HOCK. REMOVE MEAT AND DISCARD REST. RETURN MEAT TO POT, AND STIR IN SALT. SERVE BEANS IN BOWLS, SPOONED OVER HOT COOKED RICE, AND SPRINKLED WITH CHOPPED GREEN ONIONS, (READY AND WAITING)
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Slow Cooker White Beans With Sage/Garlic
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Vegetarian
Crockpot
Soups & Stews
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
pound dried cannelli beans -- rinsed
2
sage leaves -- minced
1 tablespoon olive oil
1
garlic -- crushed
1 teaspoon salt
IN LARGE BOWL, COMBINE THE BEANS AND ENOUGH COLD WATER TO COVER BY 2". LET STAND AT ROOM TEMP OVERNIGHT. DRAIN WELL AND PLACE IN SLOW COOKER. ADD THE GARLIC, SAGE, AND ENOUGH COLD WATER TO COVER BY 2". COVER AND COOK UNTIL THE BEANS ARE JUST TENDER, 6 TO 7 HOURS ON LOW. DURING THE LAST 30 MINUTES OF COOKING, STIR IN THE SALT. IF NECESSARY, DRAIN THE BEANS. SERVE HOT, WARM, OR AT ROOM TEMP, DRIZZLED WITH THE OLIVE OIL. (READY & WAITING)
From the recipe files of Carole Walberg
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