I have recently renewed my great a appreciation for the slow cooker. Not only is a crockpot easy to use, but with a crockpot you can throw everything together and let it cook on its own while you go about your routine. When you return home from work, errands, or the grocery store, your meal is ready and waiting.
My own kitchen is currently under construction, which leaves me without an oven or a stove. For this reason I’ve become acquainted with the many cookery options that can cook up a meal without the use of traditional appliances such as a stove or oven.
In addition to loving a crockpot for its utilitarian function, I have come to appreciate it for several other reasons as well! Here are just a few:
- Fewer dishes! The crockpot is a one pot wonder that will allow you to save time. There are no extra pots or pans at the end of the meal. And the fact that the dish that you make is a stand alone meal will most likely mean you will have fewer plates or bowls to wash as well.
- Its mobile! You can cook almost anything in a crockpot and take it to a gathering, party, or friends house!
- Depth of flavor! Due to the nature of a slow cooker, the ingredients meld and blend together to create a beautiful flavor palate to make a unified and balanced dish.
- Food a plenty! Since crockpots cook such a large quantity, there are often leftovers that can be taken to work the next day for lunch, or the meal could be split in half and one half could be frozen and warmed for another occasion.
I hope that these recipes simplify and enrich your life as they have for me! Enjoy!!
Slow Cooker Pulled
by Yummy Mummy Kitchen
- 2 20 oz. cans of young jackfruit in water or brine, drained, cores cut off
- ½ small yellow onion, thinly sliced
- 4 cloves garlic, minced
- ½ teaspoon cumin
- ½ cup vegetable broth
- 2 cups favorite BBQ sauce
- 1 can cannellini or great northern beans, drained and rinsed
- ¼ cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- freshly ground pepper to taste
- 8 oz. shredded cabbage or slaw mix
- dash of maple syrup to taste
- slider or burger buns
- 1 avocado, sliced
- dill pickles, optional
Photo Credit: yummymummykitchen.com
by Alissa Saenz
- 1 tbsp. olive oil
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups diced tomatoes about 3 tomatoes, or a 14 ounce can
- 4-5 cups vegetable broth
- 2 tbsp. paprika
- 2 tbsp. ground cumin
- 2 tsp. ground black pepper
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 2 tbsp. cayenne pepper hot sauce adjust to heat preference
- 2 cups long grain brown rice
- 1 3/4 cups cooked or one 14 oz. can red kidney beans drained
- 2 cups chopped vegan sausage optional, I like Field Roast brand
- 2-3 scallions chopped
Photo Credit: connoisseurusveg.com
by Not Your Mother's Slow Cooker Cookbook
- 1 large eggplant, peeled and cut into 1-inch cubes
- Salt, to taste
- 1 medium yellow onion, chopped
- 2 medium sized bell peppers, any color, seeded and cut into squares
- 14.5 oz can of diced plum tomatoes, drained
- 3 cloves of garlic, minced
- ½ cup of olive oil
- 5 zucchini or summer squash, cut into thick rounds
- 2 tbsp. chopped fresh basil
- Black pepper, to taste
- Put the cubed eggplant in a colander and sprinkle with salt. Let stand 1 hour to drain. Press out the excess moisture with the back of a spatula and pat dry with paper towels.
- Combine the eggplant, onion, bell peppers, tomatoes, and garlic in the slow cooker. Pour over the olive oil and toss to coat. Cover and cook on high for 1 to 1 ½ hours, or on low for 2 to 3 hours.
- Stir in the zucchini. Cover and continue to cook on high for another 1 ½ hours or low for 2 to 2 ½ hours. The last hour, add the basil and season with salt and black pepper. The vegetables will be cooked but will still hold their shape.
Beans and Tomato
by Lazy Day Cooking: Slow-Cooker Meals by Beck Harder
- 15 oz. can of black beans, undrained
- 15 oz. can of pinto beans, undrained
- 16 oz. can of kidney beans, undrained
- 15 oz. can garbanzo beans, undrained
- 2 14 oz. cans stewed tomatoes in juice
- 1 package of prepared chili seasoning
- Pour beans, including their liquid into slow cooker.
- Stir in tomatoes and chili seasoning.
- Cover. Cook on low 4-8 hours.
- Serve with green onions if desired.
Stuffed Bell Peppers
by Joy Shull
- 2 cups of cooked brown rice
- 1 cup diced red onion
- 1 (15 oz) can of black beans, drained
- 2 tablespoons cumin
- 1 tablespoon garlic powder *I used fresh garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1.5 teaspoons smoked paprika
- juice of 1 lime
- 1 cup vegan shredded mexican or cheddar cheese, plus more for for topping
- 4 large bell peppers
- 1/2 cup water
- 2 20 oz. Cans of young jackfruit – $6.16 (1)
- 3 Small yellow onions – $2.67 (3)
- 1 Clove of garlic – $0.50 (4)
- 1 Red onion – $0.79 (1)
- 1 Container of cumin spice – $1.99 (3)
- 1 Container of paprika – $1.99 (2)
- 1 Container of dried thyme – $1.99 (1)
- 1 Container of dried oregano – $1.99 (1)
- 2 32 oz. Cartons of vegetable broth – $3.98 (2)
- 1 Jar of your favorite BBQ sauce – $2.99 (1)
- 1 Can of cannellini beans – $0.75 (1)
- 2 Cans of red kidney beans – $1.78 (2)
- 2 Cans of black beans – $2.00 (2)
- 1 Can of pinto beans – $1.00 (1)
- 1 Can of garbanzo beans – $1.19 (1)
- 2 14 oz. cans of stewed tomatoes – $2.96 (1)
- 1 Package of prepared chili seasoning, any brand – $1.00 (1)
- 1 Jar of vegan mayonnaise – $3.99 (1)
- 1 Jar of apple cider vinegar – $3.49 (1)
- 1 Lemon – $0.39 (1)
- 1 Lime – $0.19 (1)
- Salt and pepper – $2.00 (4)
- 8 oz. Bag of shredded cabbage or slaw mix – $1.99 (1)
- 1 Jar of pure maple syrup – $5.99 (1)
- 1 Bag of burger buns, 4-8 ct. – $2.99 (1)
- 1 Avocado – $1.00 (1)
- 1 Jar of dill pickles – $2.99 (1)
- 2 Packages of tri-colored bell peppers – $6.50 (3)
- 1 Bunch/Stalk of celery – $2.29 (1)
- 1 Bunch of scallions – $0.99 (1)
- 1 Bunch of fresh basil – $0.99 (1)
- 1 Jar of your favorite hot sauce – $1.99 (1)
- 2 14 oz. Cans of diced tomatoes – $1.78 (2)
- 1 Small bag of long grain brown rice – $3.49 (2)
- 1 Large eggplant – $1.99 (1)
- 5 Zucchini – $5.00 (1)
- 1 Jar of olive oil – $4.99 (2)
- 1 Bag of vegan cheese – $3.49 (1)
$90-$100 *Prices may fluctuate depending on tax, store, sale and season. I paid $94.22 this week.
The Connoisseurus Veg. (2016, December 23). Vegan Jambalaya (Slow Cooker or Stove Top). Retrieved February 10, 2018,
www.connoisseurusveg.com website: https://www.connoisseurusveg.com/vegan-slow-cooker-jambalaya/
Hensperger, B. & Kaufmann, J. (2007). Ratatouille. In Hensperger, B. & Kaufmann, J. (Authors), Not Your Mother’s Slow Cooker
Cookbook: Deluxe Edition (p. 113). Boston, MA: The Harvard Common Press.
Pellman Good, P. & Ranck, D.J. (2003). Beans and Tomato Chili. In Pellman Good, P. & Ranck, D.J. (Author), Lazy Day Cookin’: Slow-
cooker meals (p. 73). Pleasantville, NY: The Reader’s Digest Association, Inc.
Shull, J. (2017, January 10). Vegetarian Crockpot Stuffed Bell Peppers. Retrieved February 10, 2018, from
Yummy Mummy Kitchen. (2017, February 28). Slow Cooker Pulled Jackfruit Sandwiches Retrieved February 10, 2018 from
www.yummymummykitchen.com website: http://www.yummymummykitchen.com/2017/02/slow-cooker-pulled-jackfruit-sandwiches.html