The Plant-Based Slow Cooker is my latest book and it comes out just in time for slow cooker season. There’s something cozy about the wonderful fragrance of food simmering in a slow cooker on a cold winter day. (Of course, if you’re like me, you use your slow cookers all year long.)
If you’re a fan of my earlier book, Fresh from the Vegan Slow Cooker, then you’ll love this new edition, revised and updated with new information and tips and featuring 225 recipes — including many all-new ones such as:
- Thai Coconut Soup
- Oyster Mushroom Bouillabaisse
- Seitan Spezzatino
- Spice-Rubbed Whole Cauliflower
- Jackfruit and Black Bean Chili
- Portobello Pot Roast
- Ful Medames
- Indian Eggplant Curry
- Korean Bugogi-Inspired Jackfruit
- Artichoke-Spinach Lasagna
- Chocolate Oatmeal with Raspberries and Rose Petals
- Carrot Cake Oatmeal
Due out on November 10, you can pre-order The Plant-Based Slow Cooker on Amazon or wherever you buy your books.
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Robin,
Do you have a vegan Instant Pot cookbook? If not is there one you would recommend?
Hello, Kris. If you haven’t made a choice already, may I recommend “Vegan Under Pressure” by Jill Nussinow? I have multiple Robin Robertson cookbooks and find Jill’s book to be complimentary.