Easy Slow Cooker Recipes: Vegan and Vegetarian Breakfast, Lunch and Dinner Recipes.

By Martha Stoneridge

As you may know already, I'm Martha Stoneridge. My book, Easy Slow Cooker Recipes… combines delicious recipes that suit both classes (Vegans and Vegetarians) of people. I assure you that the recipes contained within have been thoroughly researched and carefully spelled out step by step to ensure the attainment of healthy and delicious meals. 

I've always enjoyed well cooked healthy meals. The book simply is a compilation of healthy and extremely beneficial vegetarian and vegan recipes made in the ever helpful slow cooker.

I hope you enjoy your meals. You sure will, and they sure will keep you healthy.

• Language: English
• Publisher: Publishdrive
• Release date: Aug 23, 2018

Book preview

CONCLUSION

INTRODUCTION

Spare this book a lengthy intro… I’m going to be brief and precise.

Anyone who is anyone would have noticed that people have gone for low-carb, weight-loss inducing and low fat meals. Well, I don’t see anything other than the obvious… Veganism!

Veganism is a purposeful and deliberate effort made by individuals to healthily feed on vegetables, fruits, legumes and grains; consciously avoiding meat of all sorts, dairy products and in a nutshell, animal-based food.

On one hand, vegetarians may make do with honey, eggs and some types of cheese.

My book, Easy Slow Cooker Recipes… combines delicious recipes that suit both classes of people. I assure you that the recipes contained within have been thoroughly researched and carefully spelled out step by step to ensure the attainment of healthy and delicious meals.

So, it does not matter under which category an individual may fall, slow cooking brings out the best of the vegetables and spices to ensure the vegan/vegetarian’s appetite is fully satisfied.

I thank God for my slow cooker… you probably should too, and you will.

Please note that some vegetarian recipes can be altered and adapted to suit a vegan.

BREAKFAST/ SALADS

Banana-Cinnamon Vegan Breakfast

This is as simple as lifting a spoonful of a delicious banana-cinnamon into your mouth. That means it is simple, yet delicious. What are you waiting for?

-Cooker size: 6-quart or larger

-Servings: 8

-Preparation time: 15 minutes

-Cook time: 180 minutes

Ingredients:

4 ounce vegan cream cheese, cubed

1/4 cup almond milk

1 cup caramel sauce, salted

14.5 refrigerated cinnamon rolls with icing

3 cups firm banana, cut into ¼-inch slices

Directions:

Spray crock pot with cooking spray.

1. Combine cheese, milk and 2/3 caramel sauce together in a saucepan set over medium heat, cook, stirring until cheese melts and combines well with milk and sauce. This process can be done in a microwave using a microwaveable bowl.

2. Make 5 rolls of dough and cut each roll into 8 pieces. Stir all the pieces into the cheese mixture until perfectly coated. Keep icing in the refrigerator

3. Transfer into the slow cooker, (I'll advice that you'd place a neat kitchen towel over the top of the pot to prevent moisture droplets from ruining the rolls then  place the lid on after this).

4.  Cook for 180 minutes on low heat. After an hour of cooking, remove the slow cooker insert with the lid on, return it to the slow cooker rotating it about 180 degrees. Keep cooking on low heat for the remaining 120 minutes or till dough turns golden brown.

5. Pour the icing into a microwave bowl and add the remaining caramel sauce to it. Place the bowl in the microwave uncovered and heat until warm.

Serve topped with banana slices and caramel icing.

Enjoy!

Banana and Berries with Quinoa Vegan

The secret of this healthy breakfast is slow cooker. Dump all the ingredients before going to bed, time the cooker and wake up to a beautiful morning of already cooked delicious meal. It is as simple as that!

Cooker size: 4 quarts

Servings: 6

Preparation time: 10 minutes

Cooking time: 8 hours

Ingredients:

2 ripe mashed bananas

3 cups water

2 cups almond or coconut milk

1/2 tablespoon vanilla extract

1 and half cups quinoa, rinsed

1/2 cup each fresh or frozen mixed berries, blue, straw and raspberries

1 tablespoon maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon salt

For serving:

Bananas, sliced

Chia seeds

Nuts

More almond milk

Directions:

Spray cooker with cooking spray.

1. Combine all ingredients into the crock pot.

2. Place the lid on and cook on low for 8 hours.

Serve and top with your choice of fruits, seeds and nuts.

Enjoy the morning! 

Blueberry Butter

Simply delicious!

-Cooker size: 4 quarts

-Servings: 5-6

-Preparation time: 10 minutes

-Cook time: 4 hours

Ingredients:

6 cups fresh pureed blueberries

1¼ cups sugar, granulated

3tablespoons lemon juice

1 lemon zest, finely grated

1/4 tablespoon nutmeg, grated

1 tablespoon powdered cinnamon

Directions:

1. Pour pureed blueberries into the crock pot, cover and cook on low heat for 1 hour 30 minutes.

2. Place the lid slightly ajar and cook on low heat for additional 1 hour.

3. Stir in the sugar, lemon juice and zest, nutmeg and cinnamon. It is important you stir mixture well.

4. Cook for about 1hour 15 minutes more or until you can see blueberry butter thickening up. 

3. Leave to cool for a while, then ladle into a sealed container and refrigerate. 

Enjoy later!

Mediterranean Eggplant Salad

What a perfect salad to have on a picnic. Even the flavor tells the story.

-Cooker size: 4 quarts

-Servings: 4

-Preparation time: 10 minutes

-Cook time: 8 hours

Ingredients:

2yellow or red sliced onion

4 sliced bell peppers

1 large quartered eggplant, sliced

24 ounce Can tomatoes, whole

12 tablespoons paprika, smoked

1 tablespoon cumin

12 tablespoon salt

1 tablespoon black pepper

1 lemon, juiced

Directions:

1. Combine and mix all ingredients into crock pot, set cooker on low heat and cook for 8 hours.

Serve and enjoy as salad or serve with teff or toasted bread.

Blueberry Pancakes

Would you have believed it if you were told it was possible to make pancakes with no dairy product at all? Well, here you are- it is not just possible, it is incredibly delicious. 

-Cooker size: 6 or 7 quarts

-Servings: 6

-Preparation time: 20 minutes

-Cook time: 2 hours

Ingredients:

1 cup whole wheat flour

1 cup wheat bran

1 tablespoon baking powder

1 teaspoon baking soda

4 tablespoons sugar

1 teaspoon salt

2 cups oat milk

1/2 cup melted and cooled a little butter

1 tablespoon natural-produced vanilla extract

1-2 tablespoon maple syrup

2 cups blueberries, fresh or frozen or banana pieces

4 tablespoons canola oil

2 teaspoons cider vinegar

Directions:

1. In a medium bowl, combine flour, bran, baking powder, baking soda, sugar and salt.

2. In another large bowl, whisk together oat milk, canola oil, vinegar, vanilla extract and maple syrup.

3. Carefully and slowly blend in wet mixture to dry mixture and stir with a spatula till it is smooth with no lump.

4. Lay parchment paper at the bottom of your crock pot and then spray both the paper and the inner side of crock pot with non-stick cooking spray.

5. Divide batter into two, pour half into crock pot,