Vegetarian Crockpot Recipes
The best vegetarian crockpot recipes combine essential proteins and vitamins as well as tasting good, (see 'vegetarian diet' below). A meal that doesn't include the basics of human nutrition may have great flavour but will not make a satisfying meal.
When vegetables are boiled in a pan, and drained before serving, many of their beneficial vitamins go down the drain with the cooking water. In crock pot vegetarian recipes, these nutritious fluids are preserved and incorporated into the meal.
Protein is a necessary part of the human diet, and is made up of amino acids which the body can't produce by itself. There are eight amino acids, and these can be absorbed by eating vegetables such as beans, humus (chick peas), brown rice and whole wheat. Pulses are 20 to 25 per cent protein by weight.
If these are not an ingredient of your vegetarian crockpot recipes, a good idea is to serve side dishes with the main course which do contain them.
Another dietary necessity is enough iron in your food. In vegetarian crockpot recipes, iron can be obtained from beans, cashew nuts, lentils, oatmeal, raisins, black-eyed peas, cereals, sunflower seeds, chickpeas, tomato, molasses (syrup and treacle) and thyme which is a useful flavouring herb.
Crockpot Macaroni and Cheese
Crockpot macaroni and cheese is easy and quick to make and everyone enjoys it. The recipe is a little different from oven cooked macaroni and cheese. An egg is needed to bind the ingredients together and this makes for a firmer texture.
Crockpot Baked Beans Recipe
Canned baked beans don't taste like this. What a revelation. Excellent for kids that are difficult to feed and for hungry adults. Leftovers, (if any), are great re-fried.
Slow Cooker Potato Soup
An excellent filling soup for cold days. I prefer the soup smooth and so blend the potatoes in at the end of cooking. Cheese can be added for extra flavour.
Crock Pot Sweet Potatoes
Sweet potatoes add a subtle flavour to vegetarian crockpot recipes, and can also be cooked whole or candied.
Slow Cooker Vegetable Tips
Cereal and Grains
Untreated long grain rice will not absorb water properly in vegetarian crockpot recipes. Go for treated rice which may be called easy-cook, or par-boiled.
Heat the cooking liquid before adding rice.
Rye should be soaked overnight before cooking.
Fry grains for three or four minutes first to speed up cooking time.
Rinse grains in cold water before cooking.
Beans and Peas
Slow cookers first appeared as a commercial way of cooking haricot beans without making them mushy.
Lentils and split peas don't have to be soaked before cooking.
Most dried beans need soaking overnight before cooking in twice their volume of water. Don't soak for more than 24 hours or they will start to ferment.
Beans should be fast boiled for ten minutes before adding to vegetarian crockpot recipes to remove toxins. Specially kidney beans.
Salt and acid juices such as lemon or tomato will toughen bean skins and stop them cooking. Add these when beans are cooked.
Pre-frying inions decreases cooking time.
Spanish onions (Bermuda onions) have a mild flavour.
Red onions are mild and sweet
White onions (most common) are strongest.
Garlic gets milder with long cooking times. You might like to add more.
Spring onions have a very subtle flavour.
There is no need to peel mushrooms just rinse them.
Trim dry stem ends, tough Shiitake stems and Portabella roots. All other mushroom stems can be cooked with the caps.
Slow cooking mushrooms for a long time darkens the dish. If you want button mushrooms to retain their shape, put them in for the last two hours.
Portabella mushroom have a firm texture and can be used as a meat substitute in vegetarian crockpot recipes.
Dried mushrooms absorb water and thicken a recipe. Pre-soak for a few minutes in boiling water before adding.
Root Vegetables and Tubers
Firm root vegetables such as potatoes, carrots, turnips, swedes and parsnips take a long time to cook and should be cut small, then placed in the bottom of the crockpot and covered with water or stock.
Sweet potatoes hold their shape best if cooked without peeling. If peeled and you want to keep the shape, add for the last four hours. If cooked for the whole cooking time, they will partially disintegrate and add flavour to the gravy.
Slow cooking tomatos can toughen the skins and the seeds become bitter. Remove skin and seeds before cooking.
Aubergines (eggplant) can be bitter and should be sliced and salted for half an hour, then rinsed before adding.
Sweet peppers (bell peppers) are best used ripened. (orange or red).
Leafy Vegetables and Brassica
Cauliflower and broccoli should be cut into 'florets' and the stems discarded.
Chop cabbage and spinach finely and add for the last hour of cooking.
Easy-cook pasta works best.
Pasta will go soggy if cooked all day. Two to three hours from cold, and half an hour if added to hot sauce.
100% durum wheat pasta keeps its shape best. Fresh pasta is not suitable for a slow cooker.
Your Favourite Recipe for Vegetarians
Do you have a favourite vegetarian slow cooker recipe? Share it!