#vegetarian slow cooker

[storefrontplaywright]

Recipe for Vegetarian Slow Cooker Corn Chowder Spicy corn chowder simmered in the slow cooker is perfect for a cold winter's day served with a chunk of sourdough bread.

[thenoidbag]

Vegetarian Slow Cooker Corn Chowder Spicy corn chowder simmered in the slow cooker is perfect for a cold winter's day served with a chunk of sourdough bread.

[lowspoonsfood]

On a day you have slightly more energy than usual, get a whole bag of yellow onions, slice them into thin slices, and throw them into a slow cooker on low with half a stick (or more, butter is good for you) of butter for 8-12 hours. When they are nice and caramelized, spread them in a thin layer on a cookie sheet to freeze, but kind of score the layer in a grid pattern so you can break them into squares once frozen. That will give you enough caramelized onions for literal months, just throw a square or two into any soup, hash, sauce, whatever and it will taste like it took hours with no extra effort at that time.

🧅

[vegan-nom-noms]

Slow Cooker Vegan Bean And Vegetable Chilli

[certifiedceliac]

Slow Cooker Honey Garlic Carrots (via The Magical Slow Cooker)

[tethered-heartstrings]

on a slow cooker soup making kick. send me your favorite recipes!

[littlebitrecipes]

Slow Cooker Vegetable Soup The flavors of an easy slow cooker vegetable soup are so comforting. It's a simple, satisfying recipe to enjoy with special someone.

Recipe => https://littlebitrecipes.com/slow-cooker-vegetable-soup/

[slowlycooking]

[flavorfuleats]

Made with potatoes, poblano peppers, onion, garlic, and spices, Slow Cooker Potato & Poblano Chowder is a wonderful warm and cozy meal that is perfect comfort food for cold nights!  This thick & hearty soup is a cinch to make thanks to the convenience of the slow cooker!

RECIPE: https://www.flavorfuleats.com/slow-cooker-potato-poblano-chowder/

[strengthandsunshine]

Delicious and easy pineapple dump cake! Just 3 to 4 ingredients, dump, and bake; this gluten-free and vegan dessert is buttery, sweet, and tangy! It's the perfect no-fuss recipe when you're short on time but still want to impress! With a golden brown crust and ooey gooey center, this tropical cake is perfect with a scoop of your favorite ice cream!

Pineapple Dump Cake (Gluten-Free, Vegan) https://wp.me/p4UrDz-923

[tiphares]

[vegan-nom-noms]

Crockpot Vegan Minestrone Soup

[onlybestcooking]

Experience the Incredible Flavors of Mexican Corn & Bean Chili

Try this delicious and spicy vegetarian chili made with Mexican corn and beans. Use your slow cooker for an easy and flavorful meal. Get creative and add your favorite toppings – the possibilities are endless! When you think of Mexican food, the first thing that comes to mind is probably tacos or quesadillas. But have you ever tried making a slow cooker Mexican corn and bean chili? It’s an…

[hempseeeeds]

Minestrone Noodle Soup made in a Mini Slow Cooker

I'm Not COMPLETELY sure it's a good idea to post this BEFORE explaining the Thing about freezing ingredients, but somehow I REALLY don't feel like writing that other Post right now but I DO want to share the Thing I've been eating multiple times in February and it's so easy to make.

You'll need one 80-100mL block of frozen sauteéd leek, and two 50-80mL Blocks of boiled chickpeas frozen in the broth, which means you'll need to have prepared at least these two ingredients beforehand, and have some Kind of freezer System where you Store those in Containers that you can easily take single Blocks from. I'll write some instructions/ideas/recommendations about that subject in a seperate Post later and Link to it.

Okay so, get some fresh raw carrots, scrape them, and dice them (Into chunks slightly smaller than 1cm, so, cut each carrot into quarter sectors lengthwise, and then Cut the bundle of sectors into thick cross-slices). You'll probably need about two medium-sized carrots.

Prepare about 400ml of cold Soup broth by mixing a stock-cube or an equivalent amount of powdered vegetable broth, with water.

Oil the Mini Slow Cooker bowl with about a teaspoonful of Olive oil or Sunflower seed Oil. Layer the diced carrots into the bottom of the Bowl, about 3-4cm high, and then add Broth until the carrots are just barely covered.

Open a 400ml can of crushed tomatoes, and spoon about half of the contents onto a Layer on top of the carrots.

Get 100g of dry Pasta. You should choose a Type of noodles that is compact in shape and considered suitable for Soup noodles, Like small elbow Macaroni, or stars, or Letter/Alphabet noodles, or Kritharaki. Mix the Pasta with the remaining broth, then carefully spoon the mixture onto the tomato Layer. Make Sure the Pasta doesn't directly Touch the Side of the Bowl, or else it will stick to it while cooking.

Sprinkle a few twists of Black pepper, half a teaspoonful of dried Oregano, and whatever other spices you want, on top of the noodles, then Cover the noodles with the other half of the crushed tomatoes in a closed Layer.

Lay one block of frozen sauteéd leek and two Blocks of frozen boiled chickpeas on top of the upper tomato layer, and Put the lid on the Slow Cooker bowl.

Activate the Slow Cooker. 3 hours on high or 5-6 hours on Low. Open the lid and mix thouroughly about one hour before you plan to eat. This is also the time when you could taste Test to find out if it's salty enough from just the powdered broth, and add a generous pinch of Salt if that Turns Out Not to be the case. Also you could add a very optional teaspoonful of Raspberry or Balsamic vinegar if you want to be fancy.

Serves two people.