[2017] Vegan Slow Cooker Cookbook
Page 6
¼ cup raisins
16 ounces cranberry sauce
¼ cup orange marmalade
A pinch of salt and black pepper
¼ teaspoon cinnamon powder
Directions:
In your slow cooker, mix squash with raisins, cranberry sauce, orange marmalade, salt, pepper and cinnamon powder, toss, cover and cook on Low for 6 hours.
Stir again, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 325, fat 6, fiber 3, carbs 28, protein 3
Pilaf
Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 12
Ingredients:
½ cup wild rice
½ cup barley
2/3 cup wheat berries
27 ounces veggie stock
2 cups baby lima beans
1 red bell pepper, chopped
1 yellow onion, chopped
1 tablespoon olive oil
A pinch of salt and black pepper
1 teaspoon sage, dried and crushed
4 garlic cloves, minced
Directions:
In your slow cooker, mix rice with barley, wheat berries, lima beans, bell pepper, onion, oil, salt, pepper, sage and garlic, stir, cover and cook on Low for 7 hours.
Stir one more time, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 168, fat 5, fiber 4, carbs 25, protein 6
Special Potatoes Mix
Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 10
Ingredients:
2 green apples, cored and cut into wedges
3 pounds sweet potatoes, peeled and cut into medium wedges
1 cup coconut cream
½ cup dried cherries
1 cup apple butter
1 and ½ teaspoon pumpkin pie spice
Directions:
In your slow cooker, mix sweet potatoes with green apples, cream, cherries, apple butter and spice, toss, cover and cook on Low for 7 hours.
Toss, divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 351, fat 8, fiber 5, carbs 48, protein 2
Creamy Corn
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 6
Ingredients:
50 ounces corn
1 cup almond milk
1 tablespoon stevia
8 ounces coconut cream
A pinch of white pepper
Directions:
In your slow cooker, mix corn with almond milk, stevia, cream and white pepper, toss, cover and cook on High for 3 hours.
Divide between plates and serve as a side dish.
Enjoy!
Nutrition: calories 200, fat 5, fiber 7, carbs 12, protein 4
Vegan Slow Cooker Snack And Appetizer Recipes
Chipotle Tacos
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 4
Ingredients:
30 ounces canned pinto beans, drained
¾ cup chili sauce
3 ounces chipotle pepper in adobo sauce, chopped
1 cup corn
6 ounces tomato paste
1 tablespoon cocoa powder
½ teaspoon cinnamon, ground
1 teaspoon cumin, ground
8 vegan taco shells
Chopped avocado, for serving
Directions:
Put the beans in your slow cooker.
Add chili sauce, chipotle pepper, corn, tomato paste, cocoa powder, cinnamon and cumin.
Stir, cover and cook on Low for 4 hours. Divide beans and chopped avocado into taco shells and serve them.
Enjoy!
Nutrition: calories 342, fat 3, fiber 6, carbs 12, protein 10
Tasty Spinach Dip
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 12
Ingredients:
8 ounces baby spinach
1 small yellow onion, chopped
8 ounces vegan cashew mozzarella, shredded
8 ounces tofu, cubed
1 cup vegan cashew parmesan cheese, grated
1 tablespoon garlic, minced
A pinch of cayenne pepper
A pinch of sea salt
Black pepper to the taste
Directions:
Put spinach in your slow cooker.
Add onion, cashew mozzarella, tofu, cashew parmesan, salt, pepper, cayenne and garlic.
Stir, cover and cook on Low for 2 hours.
Stir your dip well, cover and cook on Low for 2 more hours.
Divide your spinach dip into bowls and serve.
Enjoy!
Nutrition: calories 200, fat 3, fiber 4, carbs 6, protein 8
Candied Almonds
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 10
Ingredients:
3 tablespoons cinnamon powder
3 cups palm sugar
4 and ½ cups almonds, raw
¼ cup water
2 teaspoons vanilla extract
Directions:
In a bowl, mix water with vanilla extract and whisk.
In another bowl, mix cinnamon with sugar and stir.
Dip almonds in water, then add them to the bowl with the cinnamon sugar.
Toss to coat really well, add almonds to your slow cooker, cover and cook on Low for 4 hours, stirring often.
Divide into bowls and serve as a snack.
Enjoy!
Nutrition: calories 150, fat 3, fiber 4, carbs 6, protein 8
Eggplant Tapenade
Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 6
Ingredients:
1 and ½ cups tomatoes, chopped
3 cups eggplant, chopped
2 teaspoons capers
4 garlic cloves, minced
1 tablespoon basil, chopped
2 teaspoons balsamic vinegar
A pinch of sea salt
Black pepper to the taste
6 ounces green olives, pitted and sliced
Directions:
Put tomatoes and eggplant pieces in your slow cooker.
Add garlic, capers, basil and olives, stir, cover and cook on Low for 7 hours.
Add salt, pepper, vinegar, stir gently, divide into small bowls and serve as an appetizer.
Enjoy!
Nutrition: calories 140, fat 3, fiber 5, carbs 7, protein 5
Almond and Beans Fondue
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 4
Ingredients:
½ cup almonds
1 and ¼ cups water
1 teaspoon nutritional yeast flakes
¼ cup great northern beans
A pinch of sea salt
Black pepper to the taste
Baby carrots, steamed for serving
Tofu cubes for serving
Directions:
Put the water in your slow cooker.
Add almonds and beans, stir, cover and cook on Low for 8 hours.
Transfer these to your blender, add yeast flakes, a pinch of salt and black pepper and pulse really well.
Transfer to bowls and serve with baby carrots and tofu cubes on the side.
Enjoy!
Nutrition: calories 200, fat 4, fiber 4, carbs 8, protein 10
Beans in Rich Tomato Sauce
Preparation time: 10 minutes
Cooking time: 8 hours and 10 minutes
Servings: 6
Ingredients:
1 pound lima beans, soaked for 6 hours and drained
2 celery ribs, chopped
2 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
&
nbsp; 4 tablespoons tomato paste
3 garlic cloves, minced
A pinch of sea salt
Black pepper to the taste
7 cups water
1 bay leaf
1 teaspoon oregano, dried
½ teaspoon thyme, dried
A pinch of red pepper, crushed
¼ cup parsley, chopped
1 cup cashew cheese, shredded
Directions:
Heat up a pan with the oil over medium high heat, add onions, stir and cook for 4 minutes.
Add garlic, celery, carrots, salt and pepper, stir, cook for 4-5 minutes more and transfer to your slow cooker.
Add beans, tomato paste, water, bay leaf, oregano, thyme and red pepper, stir, cover and cook on Low for 8 hours.
Add parsley, stir, divide into bowls and serve cold with cashew cheese on top.
Enjoy!
Nutrition: calories 160, fat 3, fiber 7, carbs 9, protein 12
Tasty Onion Dip
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 6
Ingredients:
3 cups yellow onions, chopped
A pinch of sea salt
2 tablespoons olive oil
1 tablespoon coconut butter
1 cup coconut milk
½ cup avocado mayonnaise
A pinch of cayenne pepper
Directions:
Put the onions in your slow cooker.
Add a pinch of salt, oil and coconut butter, stir well, cover and cook on High for 8 hours.
Drain excess liquid, transfer onion to a bowl, add coconut milk, avocado mayo and cayenne, stir really well and serve with potato chips on the side.
Enjoy!
Nutrition: calories 200, fat 4, fiber 4, carbs 9, protein 7
Special Beans Dip
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 20
Ingredients:
16 ounces canned beans, drained
1 cup mild hot sauce
2 cups cashew cheese, shredded
¾ cup coconut milk
¼ teaspoon cumin, ground
1 tablespoon chili powder
3 ounces tofu, cubed
Directions:
Put beans in your slow cooker.
Add hot sauce, cashew cheese, coconut milk, cumin, tofu and chili powder.
Stir, cover and cook for 2 hours.
Stir halfway.
Transfer to bowls and serve with corn chips on the side.
Enjoy!
Nutrition: calories 230, fat 4, fiber 6, carbs 8, protein 10
Sweet and Spicy Nuts
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 20
Ingredients:
1 cup almonds, toasted
1 cup cashews
1 cup pecans, halved and toasted
1 cup hazelnuts, toasted and peeled
½ cup palm sugar
1 teaspoon ginger, grated
1/3 cup coconut butter, melted
½ teaspoon cinnamon powder
¼ teaspoon cloves, ground
A pinch of salt
A pinch of cayenne pepper
Directions:
Put almonds, pecans, cashews and hazelnuts in your slow cooker.
Add palm sugar, coconut butter, ginger, salt, cayenne, cloves and cinnamon.
Stir well, cover and cook on Low for 2 hours.
Divide into bowls and serve as a snack.
Enjoy!
Nutrition: calories 110, fat 3, fiber 2, carbs 5, protein 5
Delicious Corn Dip
Preparation time: 10 minutes
Cooking time: 2 hours and 15 minutes
Servings: 8
Ingredients:
2 jalapenos, chopped
45 ounces canned corn kernels, drained
½ cup coconut milk
1 and ¼ cups cashew cheese, shredded
A pinch of sea salt
Black pepper to the taste
2 tablespoons chives, chopped
8 ounces tofu, cubed
Directions:
In your slow cooker, mix coconut milk with cashew cheese, corn, jalapenos, tofu, salt and pepper, stir, cover and cook on Low for 2 hours.
Stir your corn dip really well, cover slow cooker again and cook on High for 15 minutes.
Divide into bowls, sprinkle chives on top and serve as a vegan snack!
Enjoy!
Nutrition: calories 150, fat 3, fiber 2, carbs 8, protein 10
Butternut Squash Spread
Preparation time: 10 minutes
Cooking time: 6 hours
Servings: 4
Ingredients:
½ cup butternut squash, peeled and cubed
½ cup canned white beans, drained
1 tablespoon water
2 tablespoons coconut milk
A pinch of rosemary, dried
A pinch of sage, dried
A pinch of salt and black pepper
Directions:
In your slow cooker, mix beans with squash, water, coconut milk, sage, rosemary, salt and pepper, toss, cover and cook on Low for 6 hours.
Blend using an immersion blender, divide into bowls and serve cold as a party spread.
Enjoy!
Nutrition: calories 182, fat 5, fiber 7, carbs 12, protein 5
Cashew And White Bean Spread
Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 4
Ingredients:
½ cup white beans, dried
2 tablespoons cashews, soaked for 12 hours and blended
1 teaspoon apple cider vinegar
1 cup veggie stock
1 tablespoon water
Directions:
In your slow cooker, mix beans with cashews and stock, stir, cover and cook on Low for 6 hours.
Drain, transfer to your food processor, add vinegar and water, pulse well, divide into bowls and serve as a spread.
Enjoy!
Nutrition: calories 221, fat 6, fiber 5, carbs 19, protein 3
Vegan Rolls
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 4
Ingredients:
1 cup brown lentils, cooked
1 green cabbage head, leaves separated
½ cup onion, chopped
1 cup brown rice, already cooked
2 ounces white mushrooms, chopped
¼ cup pine nuts, toasted
¼ cup raisins
2 garlic cloves, minced
2 tablespoons dill, chopped
1 tablespoon olive oil
25 ounces marinara sauce
A pinch of salt and black pepper
¼ cup water
Directions:
In a bowl, mix lentils with onion, rice, mushrooms, pine nuts, raisins, garlic, dill, salt and pepper and whisk well.
Arrange cabbage leaves on a working surface, divide lentils mix and wrap them well.
Add marinara sauce and water to your slow cooker and stir.
Add cabbage rolls, cover and cook on Low for 8 hours.
Arrange cabbage rolls on a platter, drizzle sauce all over and serve.
Enjoy!
Nutrition: calories 261, fat 6, fiber 6, carbs 12, protein 3
Eggplant Appetizer
Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 4
Ingredients:
1 and ½ cups tomatoes, chopped
3 cups eggplant, cubed
2 teaspoons capers
6 ounces green olives, pitted and sliced
4 garlic cloves, minced
2 teaspoons balsamic vinegar
1 tablespoon basil, chopped
Salt and black pepper to the taste
Directions:
In your slow cooker, mix tomatoes with eggplant cubes, capers, green oli
ves, garlic, vinegar, basil, salt and pepper, toss, cover and cook on Low for 7 hours.
Divide into small appetizer plates and serve as an appetizer.
Enjoy!
Nutrition: calories 200, fat 6, fiber 5, carbs 9, protein 2
Vegan Veggie Dip
Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 4
Ingredients:
1 cup carrots, sliced
1 and ½ cups cauliflower florets
1/3 cup cashews
½ cup turnips, chopped
2 and ½ cups water
1 cup almond milk
1 teaspoon garlic powder
¼ cup nutritional yeast
¼ teaspoon smoked paprika
¼ teaspoon mustard powder
A pinch of salt