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Recipes from Fresh From the Vegan Slow Cooker

 Recipes from Fresh From the Vegan Slow CookerHere’s a sampling of recipes form Fresh From the Vegan Slow Cooker:

Two-Lentil Chili

Make this chili as spicy as you like by using more or less jalapenos and chili powder. Serve over cooked brown rice or quinoa.

Slow Cooker Size: 4 to 6 quart

Cook Time: 6 to 8 hours on Low

  • 2 teaspoons olive oil
  • 1 sweet yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 or 2 jalapeno chiles, seeded and minced
  • 1 bell pepper (any color), seeded and chopped
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 cup dried brown lentils, picked over and rinsed
  • 1 cup dried red lentils, picked over and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon soy sauce
  • 1 teaspoon natural sugar
  • 1 teaspoon unsweetened cocoa
  • Salt and freshly ground black pepper
  • 4 cups water
  • Choice of toppings: diced avocado; minced onion; vegan sour cream; shredded vegan cheese; chopped cilantro

For the best flavor, heat the oil in a skillet over medium-high heat. Add the onion, garlic, chiles, and bell pepper and saute for 5 minutes. Add the chili powder, oregano, and cumin and saute for an additional minute. Alternatively, combine both the veggies and the spices in a microwave-safe bowl, cover, and microwave for 4 minutes. Transfer the mixture to a large slow cooker. Add both kinds of lentils, tomatoes, soy sauce, sugar, cocoa, and salt and pepper to taste.  (You’ll probably need to add at least 2 teaspoons of salt.) Stir in the water, cover, and cook on Low for 6 to 8 hours.  Taste and adjust the seasonings. Serve hot, garnished with your favorite chili toppings.

Serves 4 to 6

 

Crockpot Callaloo Soup

Because this recipe uses spinach instead of actual callaloo, it’s more correct to say that it’s a callaloo-inspired soup. The traditional Jamaican recipe uses callaloo leaves (aka taro leaves), which taste like a cross between spinach and cabbage, but they’re not available to most people. If you can find actual callaloo leaves at an Asian market, then by all means use them instead of the spinach for a more authentic soup. Also, chard can be used instead of spinach, if you prefer. If you use medium-sized vegetables, the soup ingredients will fit in a 4-quart slow cooker. If you increase the vegetable sizes to large, you will need a 5- to 6-quart slow cooker.

Slow Cooker Size: 4- to 6-quart

Cook Time: 6 hours on Low

{gluten-free}

{soy-free}

  • 2 teaspoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium sweet potatoes, peeled and diced (2 cups)
  • 1 medium red bell pepper, chopped
  • 1 to 2 jalapenos or other hot chiles, seeded and minced
  • One 14.5-ounce can diced tomatoes, drained
  • 1 1/2 cups cooked dark red kidney beans or other red beans (see page xx) or one 15-ounce can, rinsed and drained
  • 4 cups vegetable broth
  • 1/2 teaspoon fresh or dried thyme
  • 1/4 teaspoon ground allspice
  • Salt and freshly ground black pepper
  • 8 ounces baby spinach
  • One 13.5-ounce can unsweetened coconut milk

1. For the best flavor, heat the oil in a small skillet over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute longer. Alternatively, combine the oil, onion, and garlic in a microwave-safe bowl, cover, and microwave for 4 minutes.

2. Transfer the onion mixture to the slow cooker set. Add the sweet potatoes, bell pepper, chile, tomatoes, and beans. Stir in the broth, thyme, and allspice, and season with salt and pepper to taste. Cover and cook on Low for 6 hours, or until the vegetables are tender.

About 30 minutes before ready to serve, stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cover and cook for 30 minutes longer, or until the spinach is wilted. Serve hot.

Serves 4

 

Banana Brown Betty

Bananas stand in for apples in this unusual take on the classic apple brown Betty dessert that tastes a lot like Bananas Foster. It’s especially delicious when served warm with vegan vanilla ice cream alongside. To make this gluten-free, use a gluten-free bread.

Slow Cooker Size: 4-quart

Cook Time: 1 1/2 to 2 hours on High

{soy-free}{gluten-free option}

  • 6 cups cubed white bread
  • 1/3 cup pure maple syrup
  • 1/4 cup almond  milk or other nondairy milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 4 ripe bananas, peeled and chopped
  • 1/3 cup chopped toasted pecans
  • 1/3 cup packed light brown sugar or natural sweetener
  • 2 tablespoons brandy or 1 tablespoon brandy extract

 

1. In a large bowl, combine the bread cubes, maple syrup, almond milk, cinnamon, ginger, nutmeg, and salt. Stir to mix well.

2. In a separate bowl, combine the bananas, pecans, sugar, and brandy.

3. Lightly oil the slow cooker insert and spread half of the bread mixture in the bottom of the cooker, followed by half of the banana mixture. Repeat with the layering, then cover and cook on High for 1 1/2 to 2 hours, or until firm. Serve hot.

Serves 4