Hi, I’m looking for some vegetarian crockpot recipes that doesn’t use chicken or beef broth.
Vegetarian Crockpot Recipes
From The Hillbilly Housewife: Freezer Cooking Made Simple
Are you still eating out, ordering pizza or stopping at the Drive-Thru window on your way home to get dinner? Let me show you how simple it is to put delicious, homecooked meals on the dinner table in less time than it takes you to order takeout. It's healthier and a lot less expensive and best of all, it won't take much time at all to prepare these homemade freezer meals.
Order your copy of Freezer Cooking Made Simple Today!
Are you still eating out, ordering pizza or stopping at the Drive-Thru window on your way home to get dinner? Let me show you how simple it is to put delicious, homecooked meals on the dinner table in less time than it takes you to order takeout. It's healthier and a lot less expensive and best of all, it won't take much time at all to prepare these homemade freezer meals. Order your copy of Freezer Cooking Made Simple Today!
You can buy vegetarian broth cubes at most groceries and natural foods stores. Just substitute the veggie broth in recipes that call for chicken or beef broth.
Same deal with recipes that call for chicken or ground beef – substitute textured vegetable protein or vegetarian “chicken” or veggieburger. If your local grocery doesn’t carry vegetarian food items, check with the nearest cooperative grocery store – they often will carry specialty food items requested by their members, and a lot of them will have a selection of vegetarian substitutes.
Chili is really good in the crockpot. Spices can make the difference, and then beef isn’t really necessary. Also, we like to add tomato sauce to chili and serve it over spaghetti. Hope this helps!
Crock Pot Polenta
1 cup grits/cornmeal/polenta
5 cups water
1/4 cup butter
1/2 tsp. salt
Combine ingredients, I don’t melt the butter ahead of time.
Cook on low for 6-8 hrs.
In a rush I have cooked it for less time and it was fine.
I do stir it once or twice while cooking to distribute the butter.
We are a family of 8, so I usually double the recipe for all of us plus enough for hubby’s lunch.
Top with parm. cheese or any shredded cheese, diced green chilies, more salt or spag. sauce.
My Nonie tops hers with Telemea cheese or Havarte Cheese with her homemade sauce.
If you can find a great french onion soup recipe, you can substitute the beef broth for mushroom broth. It works out wonderfully and still gives it that hearty taste.
There’s a cookbook called “Vegetarian Slow Cooker”. Check your local public library. It was pretty popular when it first came out and I bet if your library doesn’t have it they can get it off interlibrary loan. If you love the book you can get a used copy off the internet for under $10.
No great help with a vegetarian soup with cubes. Ideal for people who do not eat vegetables, eat meat.
Not all of these are vegetarian but there are quite a few. Very lovely woman and some great recipes!
Have you tried the website http://www.vegetariantimes.com ? They have lots of recipes on their website. Do you ever use tvp(textured vegetable protien) in place of meat? It works great in chili, spaghetti sauce, etc.
if you like vegetarian stews, use a some vegetables that are very moist – like onions, tomatoes and apples – along with sliced cabbage, potatoes, carrots, beans, etc – i don’t cook with salt so i use a lot of garlic, onion and spices like curry, lemon pepper, etc. if you want it juicier, you can add tomato, V8, apple juice or whatever you have/like – the different combinations are really tasty!
I like substitute beer for broth in recipes.
I have found a great cookbook called “Fresh from the Vegetarian Slow Cooker”. It’s by Robin Robertson. It has some 200 recipes and they have giving me ideas for more.
Don’t forget: It is easy to substitute Vegetable Broth for beef or chicken broth in an otherwise vegetarian recipe!
Macaroni & Cheese, Slow Cooker
3 cups elbow macaroni, uncooked
3 Tbsp. butter
8 oz. Velveeta cheese, cubed
1¼ cups shredded cheddar cheese
1 tsp. Dijon mustard
1 cup milk
½ cup heavy cream
1 tsp. salt
¼ tsp. pepper
Start by cooking the pasta in boiling, salted water for 5 minutes. Drain it well and add the macaroni to your crock pot. Put everything else in and stir. Cook on high for about 3 hours, stiring once every 30 minutes. This dish is perfect for potlucks or big holiday meals.
————————
Cheesy Crockpot Hashbrowns
1 (32 ounces) package frozen hash brown potatoes (partly thawed)
2 (10 ounces) cans cheddar cheese soup, undiluted
1 (13 ounces) can evaporated milk, undiluted
1 (3 ounces) can French fried onion rings, divided
salt and pepper
Spray inside of crockpot with cooking spray.
Add potatoes, soup, milk and onion rings, reserving 1/4 cup of the onion rings.
Add salt and pepper to taste, stir to combine.
Cover and cook on Low for 7 to 9 hours or High about 3 hours.
Sprinkle reserved onion rings over top just before serving.
———————
U.S. Senate Bean Soup
Serves 6.
1 lb. dried navy beans, picked over, soaked in water to cover overnight, and drained
1 large ham hock (optinal for vegetarian soup)
8 cups water or stock
2 medium-size yellow onions, minced
3 medium-size baking potatoes, peeled and cubed
6 ribs of celery, including some leaves, finely chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 tsp. freshly ground black pepper, or to taste
Salt, to taste
1. Put the drained beans and ham hock in the slow cooker and cover with fresh cold water. Cover and cook on High for 1 hour.
2. Drain, taking care not to splash yourself with the hot water, and add the 8 cups of water. or stock. Add the onions, potatoes, celery, and half the parsley. Cover, turn the cooker to Low and cook for 8 to 10 hours.
3. Stir in the remaining parsley and the pepper, season with salt, cover, and continue to cook on Low 15 minutes longer.
4. Remove the ham hock, returning any bits of meat left on the bone to the soup; discard the bone. Ladle into soup bowls and serve hot with garlic bread.
–“Not Your Mother’s Slow Cooker Cookbook”
———————
LENTIL STEW (Slow Cooker)
Makes: about 14 cups
Prep time: 15 minutes
Cooking time: 8- 9 hours on Low
1½ cup dried lentils
3 cups water
1 small acorn squash (about 1¼ lb.), peeled, seeded and cut into 1-inch pieces
2 cups store-bought marinara sauce
1 medium green bell pepper cut into 1-inch pieces
1 medium baking potato cut into 1-inch pieces
1 small chopped onion
1 teaspoon minced garlic
1 (10-oz) package frozen cut green beans
1 tablespoon olive oil
½ cup water (if needed at end)
Combine all ingredients in a 4-quart or larger slow cooker; mix well. Cook on low 7 hours; add green beans and oil. If too thick, stir in water. Cook 1 more hour or until lentils and vegetables are done.
Per cup: 140 calories, 8 grams protein, 2 grams fat (11 percent calories from fat), 0.3 gram saturated fat, 25 grams carbohydrate, 0 milligrams cholesterol, 174 milligrams sodium, 5 grams fiber.
–7 Day Menu Planner
Thank you, Becky, for these recipes. I also use Vegetable Broth quite a bit now instead of chicken broth, for a lot of reasons. I have shared my recipe here; just click on this link or copy and past this link into your browser for an easy and very frugal way to stock up on broth WITHOUT the expense of buying canned chicken or even canned vegetable broth: http://www.hillbillyhousewife.com/homemade-vegetable-broth.htm