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vegetarian slow cooker recipes

vegetarian slow cooker recipes

vegetarian slow cooker recipes

It is with great pleasure that I welcome you to our website, Today, I would like to teach you how to make “vegetarian slow cooker recipes”. Enjoy.

here are some delicious vegetarian slow cooker recipes for you.

1 – Potluck Macaroni and Cheese

There is no doubt that you will always have a winner at the potluck when you bring macaroni and cheese. Here is a recipe that is extra-rich, creamy, and great for cooking in the slow cooker.


There are 3 cups of elbow macaroni that has not been cooked

A package of Velveeta cubed (16 ounces)

The Mexican cheese blend should be shredded into two cups

Approximately 2 cups of shredded white cheddar cheese

I would recommend 1-3/4 cups of whole milk for this recipe

The evaporated milk should be in a 12-ounce can

Melt 3/4 cup of butter in a saucepan

There should be three large eggs, lightly beaten


The macaroni should be cooked according to the package instructions for al dente; drain. Then transfer it to a greased 5-quart slow cooker. Stir in the remaining ingredients.

In a covered pot, cook this mixture on low for 2 to 2-1/2 hours, stirring once or twice throughout, until a thermometer reads at least 160°.

Nutrition Facts

3/4 cup: 388 calories, 28g fat (17g saturated fat), 122mg cholesterol, 652mg sodium, 16g carbohydrate (6g sugars, 0 fiber), 17g protein.

vegetarian slow cooker recipes
vegetarian slow cooker recipes

2 – Vegetarian Tortilla Lasagna

A layered main course that is as flavorful as it is impressive is sure to delight any meat lover. Serve warm wedges alongside tortilla chips or a green salad to make this savory delight even more impressive.


Diced tomatoes with basil, oregano, and garlic in a can of 14-1/2 ounces

You will need 1 cup of chunky salsa for this recipe

There are six ounces of tomato paste in one can

One and a half teaspoons of ground cumin

Hominy (15-1/2 ounces each) in two rinsed and drained cans

The amount of black beans you will need is one can (15 ounces) of no-salt-added black beans, rinsed and drained

A total of three flour tortillas (10 inches in diameter)

2 cups of Monterey Jack cheese shredded

Sliced ripe olives equal to 1/4 cup


You will need to cut three 25×3-inch strips of heavy-duty foil and crisscross them so they look like spokes on a wheel. Place the strips on the bottom and up the sides of a 5-quart slow cooker and coat them with cooking spray before putting them on.

A large bowl of tomatoes, salsa, tomato paste, cumin, and tomato sauce should be poured into the mixture. Add the beans and hominy to the mixture. Spread one tortilla on the bottom of the slow cooker. Adding a third of the hominy mixture and cheese to the tortilla is the first step. Repeat the layers twice, then sprinkle with olives. Cover and cook on low for 3 to 3 1/2 hours or until heated.

Remove the lasagna from the pan using the foil strips as handles and place on a platter. Let stand for 5 minutes before cutting into wedges.

Nutrition Facts

1 piece: 335 calories, 12g fat (6g saturated fat), 25mg cholesterol, 1166mg sodium, 41g carbohydrate (6g sugars, 8g fiber), 15g protein.

vegetarian slow cooker recipes
vegetarian slow cooker recipes

3 – Over-the-Rainbow Minestrone

It is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. Any kind of multicolored pasta can be used in place of the spirals in this colorful and healthy soup.


Swiss chard (about 1/2 pound) or fresh baby spinach (about 4 large stems)

It is recommended to use two tablespoons of olive oil for this recipe

Approximately one medium red onion, finely chopped

There are six cups of vegetable broth in this recipe

Fire-roasted diced tomatoes, undrained, 2 cans (14-1/2 ounces each), 14-1/2 ounces each

I would like to suggest that you start by rinsing and draining one can (16 ounces) of kidney beans

There is one can (15 ounces) of rinsed and drained garbanzo beans or chickpeas that you can use

It is ideal to use one medium yellow summer squash or zucchini that has been halved and sliced into 1/4-inch slices

Finely chopped half a medium sweet red pepper or half a medium sweet yellow pepper

The carrots should be finely chopped, one medium carrot at a time

Garlic cloves, minced, 2 cloves

One and a half cups of uncooked spiral pasta or small pasta shells

Prepare 1/4 cup of pesto according to the package instructions

It is also possible to top it with additional prepared pesto, shredded Parmesan cheese, crushed red pepper flakes, and minced fresh basil as an option


Remove the stems and leaves of the chard and chop them separately. Save leaves for adding later. In a large skillet, heat the oil over medium heat. Stir in onion and chard stems; cook and stir until tender, about 3-5 minutes. Transfer the mixture to a 6-quart slow cooker.

Cook, covered, on low for 6 to 8 hours until vegetables are tender, then stir in the broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot, and garlic.

The pasta has been stirred in and the chard leaves have been reserved. Cook on low, covered, for 20-25 minutes more, or until the pasta is tender. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes, and fresh basil.

Nutrition Facts

1-1/2 cups: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 9g protein.

vegetarian slow cooker recipes
vegetarian slow cooker recipes

4 – Slow-Cooker Baked Ziti

This slow-cooker vegetarian baked ziti recipe for our family was a delicious, easy fix for a busy weeknight dinner on a busy weeknight. I don’t know a single person I know who does not have some crazy, hectic weeknights.


1 container (15 ounces) of whole-milk ricotta cheese

Beat one large egg with a fork

There is one teaspoon of dried basil in this recipe

It is optional to add 1/2 teaspoon of crushed red pepper flakes to the recipe

The meatless pasta sauce comes in a jar (24 ounces)

There are two cups of uncooked ziti

You will need 1/4 cup of water for this recipe

In a large bowl, grate 2 cups of mozzarella cheese.

Fresh basil minced to a fine consistency, about 1/4 cup

Parmesan cheese, if desired, can be grated


Ricotta cheese, egg, basil, and if desired, red pepper flakes should be stirred in a small bowl. Place pasta sauce into a 5-quart slow cooker. Evenly top sauce with pasta; pour water over top. Add ricotta cheese mixture and sprinkle over pasta. The mozzarella cheese should be sprinkled over the pasta and sauce.

On high, cook the pasta, covered, for approximately 2 to 2-1/2 hours, until hot through and the pasta is tender. Toss with fresh basil and Parmesan cheese if desired, and add additional red pepper flakes if desired.

Nutrition Facts

1-1/2 cups: 379 calories, 17g fat (10g saturated fat), 89mg cholesterol, 886mg sodium, 36g carbohydrate (13g sugars, 3g fiber), 23g protein.

vegetarian slow cooker recipes
vegetarian slow cooker recipes

5 – Vegetarian Buffalo Dip

After a friend shared with me that she had made Buffalo chicken dip, I got to thinking that maybe I should be able to create a vegetarian dip with the same flavors. This addictive dip will make you forget that meat is missing.


There should be 1 cup of sour cream in this recipe

Approximately 8 ounces of softened cream cheese

There is one envelope of ranch salad dressing mix in the box

It is recommended that you use 2 cups of cheese that is shredded sharp cheddar

1 can (15 ounces) of rinsed and drained black beans

Fresh mushrooms, chopped into 8 ounces

The Buffalo wing sauce should be equal to one cup

Green onions, tortilla chips, and sliced green onions are optional additions


Assemble sour cream, cream cheese, ranch dressing mix, and sour cream together in a bowl. Stir in the remaining 4 ingredients. Transfer to a 3- or 4-quart slow cooker and cook, covered, on high for one and a half hours. Dot with green onions if desired, and serve with tortilla chips.

Nutrition Facts

1/4 cup: 113 calories, 8g fat (5g saturated fat), 21mg cholesterol, 526mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 4g protein.

6 – Slow-Cooker Vegan Chili

The night before, I combine the ingredients for this hearty slow-cooker vegan chili. During the day, I start my trusty slow cooker and on my return I find a rich, spicy meal waiting for me.


The can of kidney beans (16 ounces), rinsed and drained, should be used

1 can (15 ounces) of rinsed and drained black beans

Approximately 14 1/2 ounces of diced tomatoes, undrained, from a can

A cup and a half of frozen corn

Chop up one large onion into small pieces

A medium zucchini, chopped into small pieces

A medium sweet red pepper, chopped up into small pieces

Chopped green chiles from one can (4 ounces)

A pound of chopped Mexican chocolate, about 1 ounce in size

You will need 1 cup of water for this recipe

There are six ounces of tomato paste in one can

The amount of cornmeal to be used is 1 tablespoon

There is one tablespoon of chili powder in this recipe

I used half a teaspoon of salt in this recipe

It is recommended to use 1/2 teaspoon of dried oregano for this recipe

Cumin ground to about 1/2 teaspoon

Optional: 1/4 teaspoon of hot pepper sauce

There are two optional toppings you can add to your sandwich: chopped green onions and diced tomatoes


Assemble the first 9 ingredients in a 4 quart slow cooker. Stir the water, tomato paste, cornmeal, chili powder, salt, oregano, cumin, and, if desired, pepper sauce together until smooth; add to slow cooker. Cover and cook on low for 6-8 hours until vegetables are tender.

If you wish, you can serve this dish with tomatoes and green onions.

Nutrition Facts

1 cup (calculated without toppings) : 216 calories, 1g fat (0 saturated fat), 0 cholesterol, 559mg sodium, 43g carbohydrate (11g sugars, 10g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.


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