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Vegetarian Crockpot Recipes

1665 Views 16 Replies 10 Participants Last post by  Bearsmama
Does anybody know a good source for healthy vegetarian crockpot (slow cooker) recipes? The kind with beans and grains rather than canned soups and sour cream? (Canned soups and sour cream appear to be very popular with crock pot recipes!) I am also very interested in anyone's guidelines to creating my own recipes or converting my favorites for the crock pot. Any suggestions?
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Just hauled out my crockpot this week and have made dinner in it the last two nights. So good and it's ready when I get home from work. Other than driving the dog crazy with the wonderful aromas all day long this is our new favorite thing!

The cookbook I'm using is not vegetarian but it's also is not full of canned soup recipes. Yesterday we had Potato Soup Florentine and tonight we had Fragrant Brown Rice and Mushroom soup. Tomorrow we're having Fennel and Bean and Thursday it's Tortilla soup night. We're freezing the leftovers (just two of us) so we have a whole 'nother meal for later.

Here's the soup we had tonight, vegetarian version. This is from Mabel Hoffman's Complete Crockery Cookery I found the book at BJ's Wholesale for about $10. My variations/suggestions are in parentheses. Recipe has been reworded to comply with copyright.

Fragrant Brown Rice and Mushroom soup

3/4 cup long-grain brown rice
6 oz. mushrooms, diced (I used a whole 10 oz. container)
1 medium onion, diced
1 large celery rib, diced (I used three smaller ones)
1 tsp. ground mustard
1 tsp. ground black pepper (pretty spicy, I suggest using half this amount)
½ tsp. salt
¼ tsp. ground coriander
1/8 tsp. ground cardamom
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
6 cups stock
1/3 cup chopped fresh cilantro
¼ cup plain yogurt
3 tbsp. chopped green onion (green and white parts)

Combine everything except last three ingredients in a 3½ qt. crockpot. Cook on low for 5-6 hours (mine went from 8am to 6pm and was still excellent) or until rice is tender. When ready to serve, stir in cilantro and serve in bowls garnished with the yogurt and green onions.

Smells divine and is scrumptious!
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EmsMom, I have the same question as you. I did find this site, but so far I've not been all that happy with the recipes I've tried.
I love crockpot cooking...I can go for a walk and the meal can do its thing. Lately I have been making squash in it, so easy! Just take a whole squash that will fit in your pot ( I have done sweet dumpling and butternut) put it in and turn on low 6-8 or high about 3-4. Take it out and split and scrape out the seeds, embellish as you will. Last night we had spanish rice in there...
3c. tomato juice
1.5c brown rice
1 gr pepper
3 gr onion
garlic, cumin, pepper as you see fit
high for 1.5-2 h. then stir in frozen corn.
Our favorite for breakfast...
rice, millet, oat groats, whatever grain you like, 1-3 cups depending on how many people. Pinch of cinnamon, cut up apples, raisins, other dried fruit. Cover with 3 inches of water put on lowwhen you go to bed. Enjoy in the morning with milk and maple syrup.
Also, chili soups seem to be especially easy to adapt.
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Thank you so much for your replies (keep 'em coming!). I have been so hesitant to invest the ingredients and time in experimenting with the crock-pot without some basic guidelines. I wish I could find somewhere that gave concrete suggestions regarding the time things should cook, rice cooks this many hours type of thing. Would make experimenting or converting my favortie recipes so much easier. Does anyone have an ideas on how to cook tofu in the crockpot? If I add it to a rice recipe, for example, should I just throw it in at the end of the cooking time. It seems that if I tried earlier, it would probably fall apart. Any potential cook book writers out there, I would definitely buy a good vegetarian crock-pot cookbook!
I am remembering now that a few years ago Vegetarian Times magazine had an issue with an article about crock pot cooking. I went to their web site to try to figure out what issue it was so that I could re-order it, but was unable to figure it out. I wrote them an email, but I've not yet heard from them.

I want to like my crock pot. I got it as a gift about a month ago. So far, however, everything I've tried has been less than satisfying. Last night I tried my favorite black bean soup in it. This soup is always yummy on the stove, but it was awful last night from the crock pot.

If anyone wants to try and figure out what Vegetarian Times issue the crock pot article was in here is the web site.

Thank you and good luck!
Fennel and Potato Soup
1 bulb fennel (anise)
1 qt. stock
3 medium potatoes, peeled and diced
1/2 cup chopped celery
1 small onion chopped
salt and pepper to taste

Save feathery fennel leaves for garnish. Remove stalks and tough bottom from fennel bulb. Discard outer part if it's in rough shape then quarter and chop into small strips. Combine rest of ingredients, cover and cook on low for about 8 hours until veggies are tender. Serve garnished with fennel sprigs.

Fennel-Bean Soup
2 carrots, sliced 1/8 thick rounds
1 small fennel bulb, trimmed, quartered and sliced (save feathery leaves for garnish)
1 large chopped onion
1 clove garlic, crushed
1 qt. stock
1 15 oz can cannellini beans, undrained (look for low salt)
2 cups coarsley shredded fresh spinach
salt and peper to taste

Combine everything except beans and spinach in crockpot. Cover and cook on low for 7 to 8 hours until carrots are tender but not mushy. Turn control to high and add beans (with liquid) and spinach. Cook an additional 20-25 minutes. Serve garnished with fennel sprigs.

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I found some good ones going through the archives of Yahoo's vegcrockpotcooks.

Also, try a web search for crockpot lasagna. You can use vegetarian meatless crumbles or make it a veggie lasagna. We like spinach lasagna, so I put spinach and sometimes canned mushrooms in the layers where the meat is supposed to go.

I have read that many soup recipes work well, just throw in the ingredients on low in the morning. I haven't put the theory to the test yet, so speak up if you've tried this and it was a failure!
I have found that since there is little evaporation with crock pot cooking I need to reduce the liquids in a conventional recipe by nearly half. Otherwise my usually tasty dishes taste yucky and watery. Dense vegetables like carrots, parsnips, potatoes and rutabagas need to be thinly sliced and placed at the bottom of the pot if they are to turn out tender. Things like peas, corn, peppers and tofu or strong flavours like broccoli, cauliflower or greens shouldn't be added to the pot until the last 15-60 minutes of cooking.

At first it was hard for me to prepare a soup in the crockpot by layering the ingredients and not stirring them right away, but it really does make a difference. I put the vegetables in starting with the slowest cooking ones, then add some barley or rice, then some precooked beans, then my seasoning and finally the liquid. It usually starts out looking like there isn't enough liquid but as the water from the veggies themselves stays in the pot, there is always just the right amount by supper time.

For one of our favourite recipes, just fill about 2/3 of the crock pot with chopped potatoes, sweet potatoes, parsnips, carrots and onions. Combine 1 cup of vegetable stock, 1/4 cup of balsamic vinegar, 2 tbsp. brown sugar and a little salt and pepper. Pour it over the vegetables and cook at Low for 8-10 hours or High for 4-6 hours, stirring once every hour.
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Look what I found:

The Vegetarian Slow Cooker by Joanna White


Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready when You Are by Robin Robertson

Does anyone know about these? I found them on Barnes and Noble's website.

Also, I just got an email from Vegetarian Times. The article I remembered was more recient. Here is what she said:

"Ready When You Are" ran in the October 2000 issue with tips on adapting recipes for a slow cooker and recipes for Gingered Carrot Soup, Spinach Manicotti, Herbed White Beans, Spiced Chickpeas, Potato and Eggplant Casserole, Ratatouille and Hearty Rice-Vegetable Soup. _You can order back issues at:"

Thanks Mamas for starting this thread. I'm learning a lot and I'm determined to try the recipes you all have shared.
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thank you, everyone! This was just what I was looking for. I knew I could count on you! I am taking notes!
Ive been struggling with whether to buy a crockpot, as I dont eat meat and wondered if it would be a good investment. Most crockpot cookbooks are mainly meat dishes..

heres another great site with veggie recipes, some for the crockpot.
Ive been struggling with whether to buy a crockpot, as I dont eat meat and wondered if it would be a good investment. Most crockpot cookbooks are mainly meat dishes..

heres another great site with veggie recipes, some for the crockpot.

and here's another

I love vegetarian times recipes! Reminds me I should get a subscription to that mag....
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I am making your mushroom rice soup, and my house smells divine. I have the flu, and have a ton of homework to do, not to mention three kids. So i appreciate a recipe that catches my eye. I didnt put that one spice in the soup because it cost $10 at walmart for the spice!

Happy cooking!

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I love my crockpot lately. I make a lot of dried beans in it and freeze the extra. Veg Baked beans. Veggie chili works great. I've done it both with canned beans and dried. Thanks for posting the above recipes I will give them a try!
I have been wanting to make this pumpkin custard but haven't tried it yet.

Oh and I love overnight oatgroats in it also.
Hi. I think I asked a similar question in March (or thereabouts) of this year. We were debating whether it would be worthwhile for our famiy to purchase a crockpot b/c we're a veg family. Maybe you could do a search in this forum under CROCKPOT. I got a few great recipes and suggestions. I'll have to think about where there are...
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