Slow Cooker recipes, page 2

More Slow Cooker recipes for you to enjoy. Use your crockpot or other slow cooker to create these full flavored entrees for your family meals. All can be created vegan or vegetarian. More slow cooker recipes are available here. For other recipes, click here.

Additional recipes can be found on our Pinterest sites:

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Vegetarian Swiss Steak

A favorite of our family, this vegetarian swiss steak can be created in a cast iron skillet, but using the crockpot or other slow cooker gives this dish a marinated flavor that will make your family ask for this often!

Ingredients (Makes 8 servings)

16 oz Textured Vegetable Protein (TVP)

1/2 cup wheat flour

1/4 cup cornmeal

2 T paprika
4 T coconut oil
3 large green bell peppers
3 large red bell peppers
3 large onions
1 cup Worcestershire sauce (vegan)
84 oz diced tomatoes
4 cups cooked brown rice
Directions: Rehydrate TVP in hot water. Mix flour, corn meal, and paprika. Dredge TVP in flour mixture and brown to crisp in oil. Remove to a separate dish and sprinkle with Worcestershire sauce to cover. Using same oil, cook onions until soft. Add sliced peppers and cook another 3 minutes until softened. Put everything except the rice, into a crockpot and cook on medium for 2 hours or low for several hours before serving. Serve over the cooked brown rice or egg noodles, if desired.
Note: This recipe freezes well. You might decide to make a double batch and save half for another day. It also serves well as leftovers the next day. We often set the crockpot back on the second day and enjoy lunch!

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Broccoli Soup
Warm broccoli soup is a very flavorful, comforting meal that can be enjoyed summer and winter. Our family enjoys this often! Using your slow cooker (crockpot) makes it easy to prepare and the vegan (vegetarian) recipe is extra healthy!
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Vegan Broccoli Soup

1 small onion, chopped
2 ribs of celery, chopped
2 T coconut oil
2 pounds broccoli, cut into small pieces, including stems
3 pounds potatoes, cut into small pieces

4 cups vegetable broth or water
1/2 cup nutritional yeast
salt and pepper to taste

Directions:
1-Saute onion and celery in oil until very soft.
2-Put onions, celery, potatoes and broccoli in crock pot. Add 4 cups of water or vegetable broth. Cook on high setting for about 3 hours or on low for 6-8 hours.

3-Process potatoes, broccoli, with onion and celery, in food processor or blender until thick consistency, saving a few flowerettes aside for garnish.
4-Mix in nutritional yeast.
5-Serve as described below.

Serving either version of Broccoli SoupHere is where you can really make either version truly unique! We usually serve our broccoli soup with a garnish bar: a few of our favorite garnishes set out for each to personalize his or her own soup!

Our garnish favorites are:
**small pieces of broccoli flowerettes
**tomatoes, diced
**mushrooms, thinly sliced
**onions, chopped
**vegan bacon bits
**vegan sausage bits
**shredded cheese
**peas or corn


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Vegetable Barley Soup barley vegetable soup

A warm and hearty vegetarian – vegan soup, easily created with your slow cooker, perfect for those cool evenings when the family is gathered around the dinner table. Serve with freshly baked herbed wheat rolls. (recipe coming soon!)

1/4 cup coconut oil

2 large onions, chopped

2 cloves garlic, chopped small

4 stalks celery, sliced thin

1 cup mushrooms, thinly sliced

8 cups water

1.5 pounds tomatoes

2 tsp basil

1 tsp thyme

1 tsp black pepper

2 tsp Himalayan salt

1.5 cups barley

1 zucchini, thinly sliced

1.5 cups cabbage, coarsely chopped

2 cups green beans (frozen are fine)

Directions:

Saute onions and garlic in oil until softened. Add celery and saute 3 minutes more. Add mushrooms and saute another minute. Place all ingredients in large crock pot. Cook on high heat for 2-3 hours, or low heat for 6-8 hours until all vegetables are well done. Very good served with freshly baked herbed wheat rolls.

 

 

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