Vegetarian Slow Cooker: Fresh Vegetarian Recipes: Easy and Extra Tasty Soups and


Vegetarian Slow Cooker

Fresh Vegetarian Recipes: Easy and Extra Tasty Soups and Meals


Table of Contents


Chapter 1 – Why Vegetarian?

Chapter 2 – Soup Starter

Chapter 3 – Stew and Smiles

Chapter 4 – Mighty Meals


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One of the most amazing inventions in the last 200 years has been that round or oval-shaped, electric slow-cooking mechanism that is most often used for chili, or for queso. During the holidays, it’s brought out as a tool to use when there are no available burners to prepare vegetables, sauces, or perhaps even a dessert or two. But the crockpot/slow cooker is far more versatile than we often give it credit.

Families are increasingly busy in our contemporary culture and our children can be sucked into the vortex of after school activities and parents get consumed in those activities as well. The busy schedules often produce unhealthy eating choices that serve to only slow down the body and mind, rather than provide necessary proteins and healthy carbohydrates for energy.

What are the alternatives? What can you do? This book will show you.

Vegetarian Slow Cooker is a book that will not only provide you with fresh, delicious recipes, but this book will do so in a manner that is simple, easy to follow, and forces meal preparation work on your schedule. Not the other way around.

Whether your family is busy constantly, or you’re desirous of protein alternatives that are fresh and good for your body, this book will walk you through the process of choosing the right ingredients, the right herbs, the right spices, and the correct preparation time for a delicious meal or soup that your family will love, and their bodies will love even more.

Let’s get started, shall we?

Chapter 1 – Why Vegetarian?

Governments across the globe are looking at clean energy such as hydroelectric, wind power, solar power, and other renewables. The world has become more environmentally conscious and the planet is starting to see results. While petroleum products are still the primary energy source, there is a marked decline in the number of coal fired power plants, far less strip mining, and conservation efforts are increasing everywhere. People are noticing the difference they can make in their communities and they are taking advantage of it.

The same is taking place where diet is concerned. For decades, the public has been on a quest to find more healthy, more organically grown options. Whether it be “mad cow” disease or the increasing amount of chemicals used to preserve mass-produced food. The anxiety over chemical trails, pesticides, and the cost of beef, pork, and poultry have made everyone open their eyes a little and become more aware of what is being put into their bodies.

What exactly IS a vegetarian? For the purpose of this book, we will focus on vegetarian ingredients such as fruit, vegetables beans, seeds, a myriad of grains, as well as nuts. Some vegetarians eat eggs or dairy, but eliminate animal products.

There are a number of mitigating circumstances that go along with why an individual or family makes the decision to go meat-free. Beyond the reasons listed above, it really all boils down to three choices:

Religious Convictions

Environmental Concerns

Health Reasons

Most who travel down the path of vegetarianism do so for health reasons. Let’s consider the health benefits of being vegetarian according to the American Dietetic Association (ADA).

p<>{color:#151515;}. Lower risk of heart disease.

p<>{color:#151515;}. Lowered risk of colon, breast, and ovarian cancers.

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The vegetarian diet is loaded with fiber and are low in fat, which are two of the contributing factors for increased health. There are other studies that show vegetarianism to reduce risk of rheumatoid arthritis, gout, kidney disease, and gallstones. The natural sugars found in fresh fruit are a much preferred alternative to processed sugars – diabetics respond exceedingly well with natural sugars than manufactured sweeteners.

There are a few concerns, however, with a vegetarian diet.

Protein: Many accuse a vegetarian diet as lacking in proteins, and those accusations are completely unwarranted. As a matter of fact, most vegetarian diets exceed daily recommended amounts of protein. The problem is that there are essential amino acids that are most often found in meat products. A well balanced, diverse meal choice will help to ensure the body receives the protein it needs.

Iron: Without being too confusing, there are fundamentally two different types of iron that can be in food. The first is “heme” iron and is found exclusively in animal products such as poultry, fish, and meat. The other is called “nonheme” iron that is found in fruits, vegetables, eggs, beans, whole grains, green vegetables, and even dried fruit. Nonheme iron is difficult for the body to absorb, but with a presence of vitamin C, they become easier to absorb.

Vitamin B12: Sadly, this vitamin is only found in animal products. B12 is a critical vitamin for the human body, but plants just do not provide enough. Fortunately, there are animal-product free supplements on the market to help make up for any deficiency in vitamin B12.

Fatty Acids: When the term “fatty” is applied to anything, it brings about negative connotations. In this case, however, we’re talking about Omega-3 fatty acids which are important to cardio, inflammatory diseases as well as neurological development. There are a plethora of Omega-3 acids available at the local health food store, and these can be purchased over the counter.

Vitamin D: Critical to bone development and continued health, vitamin D is an important element of any diet. Vitamin D is found in a few foods such as fish eggs. The sun, however, allows our skin to produce as much as we need most of the time.

As you can see, there are reasons to be concerned about transitioning to a completely vegetarian diet. The pitfalls are easily overcome, the vitamins and minerals that might otherwise be missing can be replaced with natural supplements that are not dependent upon animal products in their creation.

Of course, as always, be sure to check with your primary care physician before making any dramatic changes to your diet, or adding supplements.

Chapter 2 – Soup Starter

You’ve had your appointment with your primary care physician and you’ve been green lighted to transition to a vegetarian lifestyle. The question lingers now, however, as to where to begin.

First, when purchasing any items for food, check the labels for animal products, fat, sodium levels, and nutritional value as a whole. It may be a tough habit to form, but once you have taught yourself to check all the labels, it will become second nature to you. Remember – this is food you’re putting in your body and the bodies of your family so a little precaution in the beginning could very well be a life-or-death proposition.

Second, organically grown fruits, vegetables, grains, as well as beans are available in most communities through retail establishments like Whole Foods. The reason you want to ensure that the food has been grown in an organic environment is to avoid any unnecessary chemicals being put into your body. You’ll need to make up proteins as a result of your lack of meat, poultry, and fish and caution is the key to ensuring that the additional vegetable proteins aren’t tainted with pesticides or chemicals.

Third, remember why you’re doing this. You’re going to improve your health, create delicious dishes and soups for you and your family and that does not have be be a boring proposition. It can, and will be fun.


Soups in and of themselves can be a whole meal, and not just an appetizer or an accoutrement to the main course. Soups are inexpensive to make, delicious, and there is nothing like a hot bowl of soup on a cold day. Let’s consider a few delicious vegetarian recipes for soups.

Carrot Ginger Soup

If you’re looking for a way for the family to enjoy nutritious carrots, try this soup on for size. It’s fresh, it’s tasty, and wonderfully aromatic. Here is what you’ll need:

6 fresh, organically grown carrots (chopped and peeled)

1/2tsp of fresh ginger

1 chopped onion

1 freshly squeezed orange

1/2 cup of coconut milk

4 cups of savory vegetable broth

1tsp of powdered curry

1tsp of salt (optional)

Throw it all into a crock pot, cook it on the high setting for three to four hours or, you can cook it on low for seven to eight hours. When it’s cooked, you can use a stick blender to puree the soup, or you can pour it all into regular blender. Pour into your bowls, garnish with chopped, fresh chives for presentation. This is an excellent meal for lunch, or as an appetizer/side dish with dinner.

Tomato Basil & Pasta Soup

This recipe is guaranteed to please the palate of even the pickiest eater in your family. Here’s what you need:

1 cup of carrots (grated)

1 cup of celery (finely sliced)

1 medium onion (diced)

2tbsp of tomato paste

1tsp of oregano

1/3 cup of flour

1tbsp olive oil

1 bay leaf

56oz of crushed tomatoes

4tsp of vegetable bouillon

4 cups of water

1tsp salt (optional)

1tbsp of honey

1 cup of coconut cream

1/4 cup of Italian parsley

1 cup campanelle, rotini, ditalini pasta

Croutons for garnish when complete.

Put the carrots, onion, celery tomato paste, and oil in a microwave safe bowl. Cook for around 5 minutes, stirring every minute and a half. Move the contents to your slow cooker. Stir in the flour and your vegetables, add oregano, tomatoes, water, bouillon, honey, basil, and bay leaf. Whisk until everything is mixed well together. Cover your crock pot, place it on the low setting, and cook until the vegetables are soft (usually 6-8 hours). Stir in your coconut cream, and parsley. At the same time, cook your pasta. Add the pasta to the crockpot and add extra oregano or basil if needed. Serve in bowls, garnish with your croutons.

Split Pea and Sweet Potato Soup

Normally, split pea soup is loaded with ham for the saltiness, but since this is vegetarian, we’re going to change the ingredients a little and produce a wonderfully healthy, fiber-packed, delicious pot of soup that you and your family will greatly enjoy. Here are the ingredients and instructions.

1 pound of green split peas

5 sliced stalks of celery

1 large chopped sweet onion

1 clove of minced garlic

8 cups of vegetable broth

1 medium peeled and diced up sweet potato

1 tbsp of chopped chives

Wash and drain your peas. Pour the peas, onion, celery, garlic, and vegetable broth in a crockpot on high, bringing it to a boil, reduce heat to low and cook for two hours. Add your sweet potatoes and cook for another 20 or 30 minutes, checking to ensure that the peas are soft. When ready, garnish with the chopped chives and serve.

Barley Bean Vegetable Soup

This is a uniquely flavored, dynamically textured bean soup with 8 grams of fiber. It’s a great source for your essential vitamins such as vitamin A, K, C, B6, with potassium, folate, and manganese. And the real beauty of this recipe is that it only takes an hour to prepare.

1.5 cups of cooked garbanzo beans

1.5 cups of cooked kidney beans

1/2 cup of barley

6 cups of liquid from water, barley, and the juice from cooking beans

2 tbsp of olive oil

2 peeled and diced carrots

3 potatoes peeled and diced (size is up to you)

2 fresh diced celery stalks

1/2 green beans

1/2 red pepper that has been diced and deseeded

1/2 green pepper that has been diced and deseeded

1/2 jalapeño pepper minced and deseeded

2 very thin slices of fresh ginger root

1-2 cloves of crushed and peeled garlic

1 tbsp of thyme, marjoram, paprika, and basil (each)

1/2 tsp of fennel (ground)

1 vegetable bouillon cube (preferably unsalted)

2-3 tbsp of tomato paste (reduced sodium)

1 tbsp of low sodium soy sauce

2 tbsp of freshly minced parsley

First, you sort and clean off the beans. Soak them for four hours or so in hot water, rinse and drain them. Throw everything into the slow cooker on low heat setting, and cook for six hours. Add your herbs and spices as well as your soy sauce when the soup is done. Serve in bowls with Italian croutons for extra flair.

Creamy Tomato Basil Tortellini Soup

This is a flavorful palate-pleasing and delicious looking soup that goes beyond the normal bland and boring tomato soup. By adding the Italian flair, coupled with tortellini, you have a vegetarian soup that is filling and satisfying for the whole family. Great for cold evenings or as an early dinner. You’ll need:

1.75 cups of diced carrots

1.75 cups of yellow (or white) onion (diced)

2 tbsp extra virgin olive oil

5 minced cloves of garlic

3 28oz cans of Roma tomatoes (while)

1 32oz carton of reduced sodium vegetable broth

1/3 cup of freshly cut basil

2 bay leaves

1 tbsp of sugar (optional)

16 oz of tortellini (most tortellini comes with meat or cheese filling but use plain tortellini for this recipe)

3/4 cup of coconut cream

Heat over medium-high heat, your olive oil. Add onion and carrots and sauté in a large frying pan for three minutes then cook for one more minute after you add your garlic. Pour the mixture into your crockpot with your basil, bay leaves, sugar, reduced sodium vegetable broth, and Roma tomatoes. Cover slow cooker and cook on the law setting for six or seven hours. Remove your bay leaves and use a stick blender to puree the soup. Stir in your tortellini cover and cook for fifteen minutes more, reduce heat, add your coconut cream. Serve with fresh basil and garlic croutons (optional) for garnish.

Creamy Cauliflower and Potato Soup

The trick to this delicious soup, if you have children, is to not tell them that it’s made with cauliflower. Anything new that even sounds healthy repel most children and while it is not condoned to be dishonest with them, this soup will provide needed carbohydrates and nutrients to their growing bodies. You’ll need:

1 clove of finely minced garlic

1/2 cup of white or yellow onion (diced)

1/8 tbsp of nutmeg (ground)

1/2 tbsp of canola or vegetable oil

1/8 tsp of cayenne pepper

1/2 medium sized cauliflower head

3 cups of low sodium vegetable broth

1/4 tsp of salt (optional)

1/2 cup of coconut cream (or almond milk cream)

8 oz of yellow potatoes

2 tbsp of green onion (diced)

Get a microwave safe bowl and mix your onion, garlic, oil, nutmeg and cayenne pepper. Microwave for a minute and a half. Place it in your slow cooker and add your low sodium vegetable broth. Cut the cauliflower head into small florets and add to your crockpot. Cover and cook on low heat setting for roughly six to eight hours. Place all of contents of the crockpot into a blender (you may have to blend in batches). Blend until it is creamy. Return to the crockpot and add your coconut cream. Pour into bowls and garnish with green onions or non-dairy cheese.

Buffalo Cauliflower Soup

For springtime, this spicy little vegetarian soup will warm the tummies and tickle your tastebuds. The original recipe calls for cheddar cheese, but since this is a vegetarian dish, the cheddar cheese can be replaced with coconut cream or lactose-free cream. Here are the ingredients and instructions:

1 full head of cauliflower, cleaned and cut into florets

4 cups of low sodium vegetable broth

1 cup of yellow onion (diced)

3 cloves of minced garlic

1/2 tsp of thyme

2 stalks of celery cut into 1/2” slices

1 bay leaf

1tsp dried rosemary

3/4 tsp of salt (optional)

1/4 tsp of ground black pepper

1 tbsp of Louisiana hot sauce

1 cup of heavy coconut cream or almond milk cream

Place the cauliflower, low sodium vegetable broth, diced onion, minced garlic, thyme, celery, bay leaf, and rosemary into the slow cooker. Cook on the low heat setting for six to eight hours. Toss out the bay leaf and pour contents into a blender. Blend until smooth or you can use a stick blender for blending right in the slow cooker. Place it back into the slow cooker, add the coconut (or almond) cream and mix lightly once again. Add salt and pepper to taste and finally, add your hot sauce and stir. Serve in bowls with croutons and drizzle hot sauce on the top for presentation.

Shiitake & Noodle Hot & Sour Soup

For a spicy, vegetarian Chinese soup, this recipe will hit the spot – and it is relatively inexpensive to make. This is a perfect recipe for the evening, curled up with a loved one, watching romantic movies while sitting by a fire. This delicious soup contains plenty of tofu to ensure you’re getting necessary proteins. Here is what you need:

2-3 oz of Chinese or shiitake mushrooms

2 carrots cut in 2” pieces

2 8 oz cans of rinsed and dried bamboo shoots

4 cups of finely sliced cabbage

28 oz of of packaged firm tofu

1 tsp of white pepper

4 1/3 cups of water in five measurements

4 cups of mushroom or vegetable broth

1/4 cup of rice vinegar, red wine vinegar, and low sodium soy sauce (each)

1 tbsp each of chile garlic sauce (spicy), and minced fresh ginger

3 tbsp of cornstarch

1 tbsp of sesame oil

3 cups of lo mein noodles (cooked)

1 cup of scallions (sliced)

Pick off the stems from the mushrooms and cut the remaining caps into 1/2” pieces. Spread them out in your slow cooker and add bamboo shoots and carrots. Cut your tofu into 1/2” or smaller pieces and add them with the white pepper and finely cut cabbage. Combine your vinegars, the soy sauce, the four cups of water, the broth, ginger, and chile garlic sauce into the slow cooker.

Cover and heat on the high setting for four hours. Combine the last 1/3 cup of water, your sesame oil, and your cornstarch in a bowl and whisk it briskly. Slowly stir it into the soup, cover and cook on the high setting for an additional 20 minutes. Lastly, stir in your lo mein noodles and cook for another 10 minutes. Serve with sides of chile garlic sauce, and soy sauce. (Note: This can be as spicy as you like it. Simply increase the quantity of the chile sauce.)

Those are delicious recipes that are easy to prepare, nutritional, and filling for the whole family. Soups aren’t just for appetizers any longer and hearty soups such as those listed previously range from the sweet to the savory to the spicy. Regardless of how picky your family can be, you’ll find one or mote that will definitely satisfy.

Next, we move on to stews and whole vegetarian meals in the slow cooker.

Chapter 3 – Stew and Smiles

As we have discovered in the previous chapters, vegetarian slow cooker meals need not be bland and boring. Actually, they can be fun to prepare, nutritional, and filling. In this chapter, we are going to look at stews and whole meals that can be prepared in your slow cooker.

Vegetarian Jambalaya

When you think of jambalaya, you probably think of a New Orleans treat that is spicy, andouille sausage laden stew that is delicious, but horrifyingly unhealthy. Think again. This recipe is vegetarian, spicy, and healthy. Here’s what you’ll need and what you’ll need to do:

1 large green bell pepper

1 cup of okra

1/2 of a white onion (diced)

1.5 cups of celery

2 cloves of garlic

16 oz can of green chiles and diced tomatoes

1/2 tsp of paprika

1.5 cups of reduced sodium vegetable broth

6 oz of soy chorizo (completely optional)

1/4 tsp each of salt, cayenne pepper, and black pepper

3 cups of cilantro rice (cooked)

Cook the chorizo until brown, place it in the slow cooker. Dice the bell pepper, the okra, the onion, the celery, and mince your garlic finely and add them to the slow cooker. Add your diced tomatoes and the vegetable broth along with your spices. Stir. Cook on the low heat setting for 4-6 hours. Add your cooked rice and serve with sprigs of cilantro, if desired. Louisiana hot sauce can be served as a side as well. This is a New Orleans favorite, spice it up!

Mediterranean Kale, Cannellini Stew with Farro

When something exotic is tempting your taste buds, Mediterranean meals always hit the spot. One ingredient that has been eliminated to make it truly vegetarian is the feta cheese. Other than that one ingredient, this is going to be one of the most interesting stews you and your family have ever enjoyed. Here is the recipe and instructions:

14.5 oz low sodium roasted tomatoes

4 cups of reduced sodium vegetable broth

1 cup of farro

1 cup of chopped onion

2 carrots that are sliced lengthwise and then sliced thinly

1 cup of chopped celery

4 garlic cloves, minced finely

1/2 tsp of crushed red pepper

1/4 tsp of salt (optional)

4 cups of chopped kale

15 oz can of cannellini beans (white kidney beans)

3 tbsp of freshly squeezed lemon juice

Fresh basil or parsley

In your slow cooker, combine the tomatoes, your farro, reduced sodium vegetable broth, chopped onions, carrots, celery, red pepper, and garlic. Cover and cook under the high heat setting for about two hours – long enough to soften up the farrow. Stir in your kale, lemon juice, and beans. Cover and cook for another hour. Serve in bowls with basil or parsley for presentation.

Hearty Vegetable Stew

4 carrots sliced into 2-inch pieces

2 peeled and cut turnips (approximately 3 cups)

1 diced large onion

2 minced garlic cloves

14 oz of canned diced tomatoes (fresh tomatoes and be used as well.

1 cup of vegetable broth

1 tsp of salt (optional)

1/4 tsp of crushed red pepper

1/2 tsp of ground cumin

1 sliced zucchini

16 oz of chickpeas (make sure they are well drained)

This is where it gets extremely difficult. Combine your carrots, onions, turnips, garlic, tomatoes, broth, cumin, vegetable broth and crushed red pepper. Cook on the low heat setting for 5-6 hours (high for 3). Add zucchini and your chickpeas and cook for an extra hour on low. Okay. the “difficult” statement was a joke, because as you can see, this is an amazingly simple yet highly nutritious stew.

Curried Vegetable and Chickpea Stew

Yet another exotic and interesting stew that is perfect for the craving for Indian cuisine without standing in line for a table. It’s a creamy, healthy stew that will please your palate and make your neighbors jealous. Here’s what you’ll need and how to put it together:

1 diced large onion

1 tsp of olive oil

2 diced red or yellow potatoes

1 tbsp each of kosher salt, curry powder, and sugar

1 inch peeled and grated piece of ginger

3 minced cloves of garlic

1/8 tsp of cayenne pepper (completely optional)

2 cups of vegetable broth

2 15.5 oz cans of drained and rinsed chickpeas

1 diced pepper

1 28 oz can of diced tomatoes

1 10 oz bag of baby spinach

1/4 tsp of black pepper

1 cup of coconut milk

Heat the oil over medium heat in a skillet, sauté the onion until it is clear, stir in the salt. Put your potatoes, a small cup of salt and cook. Next, stir in your ginger, your garlic, sugar, and pepper. Add a small cup of broth and transfer into the slow cooker. Add the broth, peppers, tomatoes, pepper, and one small cup of salt. Cook for four hours on high temperature. Stir in your coconut milk and spinach. You now have your delicious stew that can be served over rice, cous cous, or even penne pasta.

In the next chapter, we will take a look at a few recipes that are meals for the slow cooker in and of themselves.

Chapter 4 – Mighty Meals

So far, we have covered soups and stews – all of which are suitable for meals in and of themselves, but in this chapter, we are going to provide some “stick to your ribs” slow cooker vegetarian meals. The fact of the matter is that with virtually any non-vegetarian slow cooker meal, replacing only a couple ingredients can transform it into a healthy culinary alternative. Let’s get started, shall we?

Chickpea Ratatouille

This recipe is rich in nutrients, an excellent source of fiber, and significant protein. Here’s what you will need to do:

Non-stick vegetarian cooking spray (check the labels)

3 minced cloves of fresh garlic

3 tbsp of low sodium tomato paste

2 tbsp of balsamic vinegar

1 tsp of dried thyme and of dried basil

1 cup of chopped onion

2 tbsp of sun dried, oil packed tomatoes

28 oz can of diced tomatoes

1 large diced green bell pepper

1 large diced red bell pepper

1 small zucchini cut into 1/2” pieces

1 halved yellow squash cut into 1/2” pieces

15 oz low sodium can of chickpeas that have been drained and rinsed well

1.25 cup of water

1 cup of couscous

Lightly cover the inside of the slow cooker with your non-stick cooking spray – an important part of the process because you absolutely don’t want the ratatouille sticking to the sides of the crockpot. Combine your low sodium tomato paste and vinegar in the crockpot, add garlic, basil, sun dried tomatoes, thyme, squash, eggplant, zucchini, and your chickpeas. Cook on the low heat setting for about 8 hours. Bring water to a boil in a separate sauce pan, add your couscous. Stir, cover, and remove from the heat. Let it sit for ten minutes, fluff with a fork and serve the ratatouille over your cooked couscous. A delicious, highly nutritious meal with flair and zesty flavor.

Crockpot Lentils and Rice

This is an inexpensive, aromatic meal that is a good source of grains and protein. This is a meal that is recommended to increase the body’s intake of proteins Here is the breakdown:

1 cup of dried lentils

1 cup of brown, long grain rice

1 diced onion

5 oz of fresh spinach

14.5 oz low sodium diced tomatoes

5 cups of low sodium vegetable broth

1 tsp of dried basil

1 tsp of dried oregano

1 tsp of sea salt (optional)

1 package of non-dairy cheese (optional)

1/2 tsp of ground black pepper

Place your rice and lentils in a large bowl. Cover with water and let it soak for no less than six hours. Drain them and put them in the crockpot with all of the other ingredients (sans the cheese, if you’re using it). Cover and cook on the high heat setting for five to six hours. When the rice is tender and most of the fluids have cooked down, you’re ready. If you decide to use the non-dairy cheese, you add it to each serving individually.

Mediterranean Stew

Last on our list of stews is something completely different, yet filling and delicious. This recipe is, by far, the easiest in this book, but what it lacks in difficulty, it certainly makes up for in flavor and nutrition. The recipe includes:

1 peeled, deseeded, and cubed butternut squash

2 cups of unpeeled eggplant, cubed

1 10oz package of thawed, frozen okra (or freshly cut)

2 cups of zucchini (cubed)

1 cup of onion (finely chopped)

8oz can of low sodium tomato sauce

1 thinly sliced carrot

1 chopped ripe tomato

1/2 cup of vegetable broth

1 minced clove of garlic

1/3 cup of raisins (yes, raisins)

1/2 tsp of cumin and tumeric

1/4 tsp of crushed red pepper

1/4 tsp of paprika

1/4 tsp of ground cinnamon

Combine all of the ingredients in your slow cooker and cook on the low temperature setting for eight to ten hours. The flavors can be adjusted to make the meal sweeter or more savory. For sweetness, increase the number of raisins, for savory, increase the cumin and tumeric. And there you have it. An amazing Mediterranean dish that your family will adore.

Vegetarian Lasagna

The quest for the perfect Italian pasta recipe has come to an end. Not only is this recipe mouth-watering and delicious, it is also easy to make and completely vegetarian. Here is the process:

5 oz package of frozen baby spinach

3 large portobello mushroom caps (diced)

2 28 oz cans of low sodium tomato

1 small zucchini

16 oz non-dairy ricotta cheese

15 whole wheat lasagna noodles

1/4 tsp of ground red pepper

1 egg (optional)

3 cups of non-dairy, shredded mozzarella cheese, divided into three separate cups

If you’re cooking with an egg, mix it with the ricotta cheese, mushrooms, and zucchini in a medium bowl. Then, combine in a separate bowl, your garlic, and ground red pepper. Coat the slow cooker with vegetarian cooking spray. spread 1.5 cups of the tomato mix in the slow cooker, then arrange noodles over the top, making sure that it is covered completely, breaking the noodles if necessary. Next, spread 1.5 cups of the sauce and sprinkle with a cup of mozzarella cheese. Repeat the process twice. Set aside the additional cup of mozzarella cheese in the refrigerator. Cover the crock pot, cook on low for four hours. Turn off the crockpot, cover the top layer with the remaining mozzarella and cover for ten minutes. Your family will thank you for this intensely delicious and healthy vegetarian dish.

Now, here is a bonus for you. A dessert dish that is flavorful, high in grains and natural sugars.

Slow Cooker Baked Apples

This dish is sweet, savory and delicious as a dessert – or as a lunch time snack for the family.

5 medium gala apples (for a more tart flavor, use Granny Smith apples)

5 1/8 cup servings of granola

2 tbsp of melted butter or non-dairy margarine

5 tsp of maple syrup (it can be sugar free)

Non-dairy whipped cream for presentation

Cut a layer off of the top of all the apples, and then use a mellon baller or teaspoon to remove the core and the seeds from each one of the apples. Place 1/8 cup of granola into each apple and carefully place them into the slow cooker. Lightly apply melted butter and a teaspoon of maple syrup to each individual apple. Cover and cook for approximately two hours. Serve it with the non-dairy whipped cream or an additional sprinkle of the maple syrup. To add a little zest to the dessert, sprinkle cinnamon on the top of the apples.

The meals, stews and soups we have introduced to you are unique, tasty and most importantly, vegetarian.


Thank you for downloading Vegetarian Slow Cooker and trying the recipes contained herein. Remember why you’re transitioning (or already have transitioned) into a meat-free diet as you learn that the food isn’t bad at all – as a matter of fact, your tastebuds will be pleased. As so will your family’s.

Whether it be soups, stews, meals, or even the occasional dessert, a vegetarian lifestyle is so much easier to maintain when you use a slow cooker to prepare your meals. The slow cooker is without question, one of the most wonderful inventions in the modern age.

Again, thank you for downloading this book. Your next step is to share your lifestyle and this book with your family and your friends.

Happy eating!

Vegetarian Slow Cooker: Fresh Vegetarian Recipes: Easy and Extra Tasty Soups and

Vegetarian Slow Cooker is a one of a kind book that will provide you with incredibly healthy and delicious meals comprised of fresh ingredients, and a lot of love. Whether you are a part of a vegetarian family that is extremely active, or you have decided that it’s time for your family to consider protein alternatives, this book will help you find those alternatives and no, it’s not just a book of tofu recipes. Vegetarian Slow Cooker is a book that you will keep around, referring back to it frequently for meals that are healthy, vegetarian, fresh, and relatively easy to prepare. This book will provide you with more recipes than you could imagine, and they meals are aromatic and delicious alike. Vegetarian Slow Cooker is your doorway into a new lifestyle and making healthy life choices.

  • ISBN: 9781311747532
  • Published: 2015-10-25 14:50:13
  • Words: 5675
Vegetarian Slow Cooker: Fresh Vegetarian Recipes: Easy and Extra Tasty Soups and Vegetarian Slow Cooker: Fresh Vegetarian Recipes: Easy and Extra Tasty Soups and