Any good vegan recipies for the crock pot?

Question

Any good vegan recipies for the crock pot?

Answer 1

Creamy 3 Potato Crock Pot Soup with Rosemary

Ingredients:

2 Tablespoons olive oil

1 yellow onion, chopped

1 medium sweet potato, peeled and chopped

1 medium russet baking potato, peeled and chopped

2 medium Yukon Gold potatoes, peeled and chopped

4 cups vegetable stock

2 cups water

1/4 cup margarine

1/2 teaspoon salt

2 teaspoons fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)

6 sprigs fresh rosemary for garnish

Method

Set crock pot to high. Stir in olive oil and onion. Let this cook about 10 minutes, while peeling and chopping the potatoes. Add potatoes, stock, water, margarine, salt and 2 teaspoons fresh rosemary (reserving the rest for a garnish). Reduce heat to lowest setting. Cover and let cook for 6 to 8 hours. Puree soup in the crock pot with an immersion blender or a hand mixer. Ladle into 6 bowls and garnish each serving with a sprig of fresh rosemary.

Notes: This crock pot soups warm the home in the autumn as it fills the house with its rich aroma. Serve with a green salad and crusty bread.

Number of servings: 6

Answer 2

a great simple thing to do is soak tofu squares (1x1) in vegetarian oyster sauce (not really oysters in it), soy sauce and chilli pepper sauce.  Then throw in a hot pan with a lid and shake.

Answer 3

Tofu/Pineapple Soup

Ingredients (use vegan versions):

    2-1/4 cups soup base (1395 mg sodium)

    1/2 cup (125 g) canned crushed pineapple, unsweetened

    7/8 cups (212 g) canned diced tomatoes (385 mg sodium)

    1 lb (454 g) tofu, bite sized pieces fried

    1-1/8 cups (267 g) water

    1-3/4 cups (210 g) diced Vietnamese celery (regular celery also works)

    1-1/2 tablespoon (24 g) soy sauce (1140 mg sodium)

Directions:

1. Fry the tofu.

2. Place the: soup base, pineapple, tomatoes, tofu and water in a pot.  Simmer, covered, for 10 minutes.

3. Add the celery and soy sauce. Bring to a simmer. Turn off burner.

We usually eat this soup with rice.

Serves: 6

Preparation time: 45 minutes

Veggie Stew with Dumplings

Ingredients (use vegan versions):

    2 teaspoon vegetable stock concentrate

    1 cup boiling water

    1 teaspoon Herbs de Provence*

    1 teaspoon Oregano

    2 tablespoon olive oil

    1 cup turnip, peeled and diced

    1 tablespoon fresh parsley, chopped

    1 cup chopped onion

    1 cup diced carrot

    1/2 cup sliced celery

    1 clove garlic, minced

    2 bay leaves

    1/2 teaspoon rosemary, and basil

    2 cups water

    5 teaspoon tamari

    2-3 potatoes, peeled and chopped

    1 cup frozen peas

    2 tablespoon cornstarch + 2 tablespoon water

Directions:

Blend first four ingredients and set aside.

Sauté turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in oil for 8 minutes.

Add water, broth mixture, tamari and potatoes.  Simmer for 10-15 minutes.

Add peas, continue cooking another few minutes.

Remove bay leaves.  Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.

Archived comment by: dumplings

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/4 cup chopped parsley (or dried herbs)

1/2 cup soy milk

2 tbsp. vegetable oil

Sift dry ingredients together then add parsley.

Mix milk with oil and add to dry ingredients (just stir until moistened).

Drop mixture by tablespoonfuls onto stew.

Cover and cook for 15 minutes (Do NOT lift the lid!)

*Herbs de Provence is a French herb blend of rosemary, thyme, marjoram, summer savory, basil, sage & tarragon. Of course you can always just add these individually if your grocery store doesn't carry it. : )

Answer 4

I do a lot of things in my crockpot, veggie chili with TVP, Soya Chunk stews, curries with loads of veg, I like seitan and qourm for other meals, tofu and tofu balls, veggie meat balls for a spaghetti sauce for rice pasta that will fool any carnivore.

It is a very versitile piece of kitchen equipment, I do not know what I would do with out mine, and with the summer here the choices are endless, I use it as much now as in the winter when you want a stick to your ribs veggie meal, I do have a bit of an advantage, I am a former classically trained chef from Canada and have made slow cook dishes with out a crockpot/slow cooker for many years, this item has just made it more easy, I bought a new one recently and digital one with a probe, a bit big for a single person 6 liters/7quarts US, but that just means I have more leaway with my dishes.