Slow cooker vegetarian meals
Cooking vegetables in the slow cooker
In Finlayson's cookbook The Vegetarian Slow Cooker, you'll find everything you need to know about using the low-tech, time-saving kitchen appliance to make scrumptious vegetarian meals. In addition to tips on using your slow cooker to make satisfying meat-free fare, you'll find a delectable array of vegetarian recipes to suit every palate, from simple snacks to sophisticated entrees and even desserts. The Vegetarian Slow Cooker also includes more than 130 vegan-friendly recipes. "In my new book, like those I've previously written, I've tried to include a wide range of recipes that will appeal to many tastes and requirements," Finlayson explains. "As enjoyable as it is to recreate many traditional recipes, in developing this book I had great fun experimenting with more exotic dishes that reflect our expanding global view of food." You'll enjoy paging through the many mouthwatering recipes and gorgeous full-color photos in The Vegetarian Slow Cooker. To help you navigate the sumptuous slow cooker fare, Finlayson has divided her delicious vegetarian recipes into nine distinct chapters, including Bread and Breakfast, Mostly Veggies, Fondues and Savories and more, labeling each of her meatless dishes with "vegan-friendly," "entertaining worthy," and/or "can be halved." Spring may be in full swing, but don’t put your slow cooker away just yet. You can keep the heat out of the kitchen by making meals in this low-energy appliance while reaping the tasty rewards of spring and the upcoming summer produce.
Vegetarian recipes for the slow cooker
Recipes adapted from Judith Finlayson's The Vegetarian Slow Cooker.
Spring signals the end of fennel season. Grab the last of the plump, crisp fennel bulbs from your farmers market and braise them to scrumptious tenderness. Orange zest, garlic, coriander and peppercorns meld delectably with the fennel's lovely licorice flavors. You'll need a small to medium slow cooker (1-1/2 to 3-1/2 quart) for this dish.
- 2 tablespoons olive oil
- 3 fennel bulbs, trimmed, cored, thinly sliced on the vertical
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspooon cracked black peppercorns
- Grated zest and juice of 1 orange
- In a skillet, heat oil over medium-high heat. Cook fennel, in batches, stirring, just until it begins to brown, about 5 minutes per batch. Transfer initial batches to slow cooker when browned. As the last batch is cooking, add garlic, coriander, salt, peppercorns and orange zest, cooking and stirring, for 1 minute. Transfer to slow cooker and stir in orange juice.
- Place a large piece of parchment paper over the fennel, pressing parchment down until it barely reaches the fennel, and then extending it up the sides of the stoneware so it overlaps the rim. Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Fennel is done when it is tender. Remove and discard parchment, being careful not to spill the accumulated liquid into the stoneware. Serve warm.
Rhubarb Mascarpone Crumble with Coconut
Stately, ruby-red stalks of rhubarb are beckoning from the markets, if not from your backyard. Transform them into a delicious belly-filling dessert. You'll need a medium to large (3-1/2 to 5 quart) slow cooker for this decadent spring treat.
- 6 cups chopped rhubarb
- 2/3 cup mascarpone cheese
- 1/4 cup granulated sugar
- Finely grated zest of 1 orange
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all purpose or whole wheat flour
- 1/4 cup shredded coconut (sweetened or unsweetened, your choice)
- 1/4 cup (1/2 a stick) of cold butter, diced
- Lightly grease the inside of the slow cooker stoneware.
- In a bowl, combine rhubarb, mascarpone, sugar, orange zest, orange juice and cornstarch. Transfer to the slow cooker.
- To make topping, combine oats, brown sugar, flour, coconut and butter in a second bowl. Use a fork or your fingers to gently combine. Evenly sprinkle over rhubarb mixture.
- Fold a clean towel in half and place on the top of the stoneware (this will absorb moisture so you don't end up with a soggy topping). Place lid on top and cook on HIGH for 3 hours or until hot and bubbly. Serve warm with vanilla ice cream or over Greek yogurt.