COLLECTION: Vegetarian Crockpot Recipes

From: freeman-elisabeth@CS.YALE.EDU (Elisabeth Freeman)

Date: 29 Jul 1993 10:31:06 -0400

Contents

******************************************
***** Hearty Bean and Vegetable Stew *****
******************************************

    Categories: VEG: Vegan      Crockpot

    Calories     per serving: 170         Number of Servings:  12
    Fat grams    per serving: 0.3          Approx. Cook Time:
    Cholesterol  per serving: 0                        Marks:   E

    INGREDIENTS ------------------------------------------------------------

       1        lb    beans, assorted, dry
       2        cup   vegetable juice
       1/2      cup   dry white wine
       1/3      cup   soy sauce
       1/3      cup   apple or pineapple juice
                      vegetable stock or water
       1/2      cup   celery -- diced
       1/2      cup   parsnips -- diced
       1/2      cup   carrots -- diced
       1/2      cup   mushrooms -- diced
       1              onion -- diced
       1        tsp   basil, dried
       1        tsp   parsley, dried
       1              bay leaf
       3        clove garlic -- minced
       1        tsp   black pepper -- ground
       1        cup   rice or pasta -- cooked

    DIRECTIONS  ------------------------------------------------------------

    Sort and rinse beans, then soak overnight in water.

    Drain beans and place in crockpot.  Add vegetable juice, wine, soy
    sauce, and apple or pineapple juice.  Cover with vegetable stock or
    water; the amount added depends on whether you prefer a soup (more
    liquid) or a stew (less).  The juice adds just a tad of sweetness and
    the soy sauce adds depth and the tang of salt.

    Cook at high for 2 hours.  Add vegetables, herbs, and spices, and cook
    for 5-6 hours at low until carrots and parsnips are tender. When
    tender, add rice or pasta and cook for one additional hour.

    NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto,
    baby lima, lentil, and green and/or yellow split peas.

    Source: Dr. Dean Ornish's Program

    *** Recipe Via Compu-Chef (tm) ***

************************************
***** Israeli Wheat Berry Stew *****
************************************

    Categories: VEG: Vegan      Crockpot

    Calories     per serving:             Number of Servings:   8
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:   E

    INGREDIENTS ------------------------------------------------------------

       5        cup   Trader Joe's maranara and the rest water
       1 1/2    cup   Great northern beans
       1        cup   wheat berries
       6        small potatoes -- cut in half
       1        large onion -- sliced
       4        clove garlic -- minced
       5        tsp   cumin -- ground
       3        tsp   tumeric
       1/2      tsp   black pepper -- ground
       2        green peppers

    DIRECTIONS  ------------------------------------------------------------

    Mix together all ingredients in crockpot.  Cook at high 8 to 10 hours.

    Source: McDougall Cookbook - Volume 2

    *** Recipe Via Compu-Chef (tm) ***

**************************
***** Layered Dinner *****
**************************

    Categories: VEG: Vegan      Crockpot

    Calories     per serving:             Number of Servings:   8
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:   E

    INGREDIENTS ------------------------------------------------------------

       6              potatoes -- sliced
       1        large onion -- sliced
       2              carrots -- sliced
       1              green pepper -- sliced
       1              zucchini -- sliced
       1        cup   corn, frozen or fresh
       1        cup   peas, frozen or fresh
                      ----------Optional Vegetables----------
                      mushrooms
                      broccoli
                      green beans
                      ----------Sauce----------
       2 1/2    cups  tomato sauce
       1/4      cup   tamari, low-sodium
       1        tsp   thyme -- ground
       1        tsp   dry mustard
       1        tsp   basil
       2        tsp   chili powder
       1/2      tsp   cinnamon
       1/8      tsp   sage
       2        Tbsp  parsley flakes

    DIRECTIONS  ------------------------------------------------------------

    Layer vegetables in large casserole in order given.

    Mix together ingredients for sauce and pour over vegetables.

    Cook six hours at high or 12 at low.

    Source: McDougall Plan

    *** Recipe Via Compu-Chef (tm) ***

***********************
***** Millet Stew *****
***********************

    Categories: VEG: Vegan      Crockpot

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:   E

    INGREDIENTS ------------------------------------------------------------

       1        cup   millet
       4        cup   water
       2              onions - cut in wedges
       2              potatoes - cut in large chunks
       2              carrots - cut in large slices
       1        cup   celery - cut in large slices
       1/2      lb    mushrooms - chopped
       2              bay leaves
       1/2      tsp   basil
       1/2      tsp   thyme

    DIRECTIONS  ------------------------------------------------------------

    Toast millet in dry skillet for about 5 minutes.  Stir constantly to
    prevent burning.

    Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
    low.

    Source: McDougall Cookbook - Volume 1

    *** Recipe Via Compu-Chef (tm) ***

From karpen@nrlfs1.nrl.navy.mil Tue Jul 27 17:29:55 1993

**********************************
***** Potato Stuffed Cabbage *****
**********************************

    Categories: VEG: Ovo        Crockpot                       

    Calories     per serving:             Number of Servings:   8
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:   E 

    INGREDIENTS ------------------------------------------------------------

       1        head  cabbage                                           
       5        lb    potatoes -- peeled                                
       2              onions                                            
       1/2      cup   rice, raw                                         
       1        tsp   dill, dried                                       
       1/4      tsp   black pepper -- ground                            
       2              egg whites                                        
       1        can   tomatoes (28 oz)                                  
       1              apple -- peeled and sliced
       1/4      tsp   ginger, dried -- ground

    DIRECTIONS  ------------------------------------------------------------

    Parboil cabbage and separate the leaves.  Slice off part of the heavy 
    stalk of each leaf by slicing parallel to the leaf (do not cut into   
    the leaf).                                                            
                                                                          
    Grate potatoes, small inner leaves of cabbage, and one of the onions. 
    Mix together.  Add rice, dill, and black pepper.  Beat egg whites     
    until frothy and add to potato mixture.                               
                                                                          
    Set aside two or three of the largest leaves. Fill each remaining     
    cabbage leaf with approximately 2 Tbsp of the potato mixture.  Fold up
    bottom of leaf, then fold in the sides, and roll up.  Secure with     
    toothpick if necessary.                                               
                                                                          
    Slice the reserved leaves and line the bottom of crock pot with them. 
    Slice second onion and layer on top of cabbage.  Add tomatoes, apple, 
    and ginger.  Place rolled stuffed cabbages into pot.                  
                                                                          
    Cook at low heat for 4 to 5 hours.                                    
                                                                          
    Source: The Pritikin Program          

    *** Recipe Via Compu-Chef (tm) ***

From: Lisa Corsetti lisa@zeppelin.llnl.gov


      Cauliflower and Potato Curry
      ----------------------------

      4 Cups potatoes, peeled and quartered
      1 small cauliflower, cut into florets
      a pinch of asafetida
      3/4 tsp ground turmeric
      1/2 tsp chilli powder
      1 1/2 tsp ground cumin
      3/4 tsp salt
      big pinch of sugar 
      2 tomatoes, chopped
      1 1/4 cups water
      1/2 tsp garam masala
      1/2 cup wheat berries (optional)

      Method:

      Add all ingredients to a crockpot and cook on low for
      approximately six hours.  If you're adding wheat berries,
        cook them on high with an additional cup of water for an
        hour, then add remaining ingredients and cook on low.

      With the wheat berries, if things start drying out, add
        more water.

From: bjornson-robert@cs.yale.edu


	Rob's Veggie Chili
	===========================

	olive oil
	1-2 large yellow onions, diced
	2 cloves garlic, minced
	1 red pepper, diced fairly large
	1 green pepper, diced fairly large
	2 28-oz. cans crushed tomatoes
	1 T. cumin
	1 tsp. cayenne (or to your taste)
	1 package frozen corn
	2 cans black beans (or any other kind of beans
	    you like - chickpeas work well too)
	1-1.5 C. picante sauce (Shotgun Willie's green
	    sauce -- very hot -- works well)
	salt to taste
	grated cheddar, if desired
	cashew nuts, if desired

	Saute onions in the olive oil.  (**I used cooking wine instead to
    cut out the fat).  Add garlic a bit later.   
	After onion and garlic are have turned golden brown,
	add cumin, cayenne, and whatever other spices you might 
	like.  Fry for a couple of minutes.  

	Next, add the peppers, saute them for a few minutes.  
    Put the crushed tomatoes, corn, beans and picante sauce
    into the crock pot, and add the onion mixture.
    Cook on low about 10 hours.

	Serve with grated cheddar and cashew nuts, if desired.

NOTE: I didn't have room in my crockpot for 2 cans of crushed 
   tomatoes, and I had to cut back a little on the corn too,
   so you will have to vary the sizes above depending on the size
   of your crockpot.


mara

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