Do you struggle with finding time to cook healthy and vegan meals for you and your family? Instead of take-out or boring salads, why not come home to a fantastic vegan meal that’s been stewing all day in your slow cooker?
A meal we don’t have to cook that is ready when we get home? Where can we sign up? These three vegan slow cooker dishes are a breeze to make and are filled with incredible flavors like crushed red pepper and cumin. No matter what your family’s tastes, they’ll love these healthy, meat- and dairy-free dishes!
1
Vegan slow cooker spaghetti sauce
Serves about 8
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 14 ounces Gimme Lean ground beef style
- 29 ounces tomato sauce
- 6 ounces tomato paste
- 28 ounces Italian seasoned diced tomatoes
- 2 teaspoons garlic powder
- 2 tablespoons Italian seasoning
- Salt and pepper to taste
Directions:
- In a skillet, heat olive oil over medium-high heat. Add onions and garlic and cook until translucent. Add the Gimme Lean ground beef style and break it up with a spatula. Heat until crumbled and cooked, about 6 minutes.
- Transfer the mixture to a slow cooker. Add the tomato sauce, tomato paste, diced tomatoes, garlic powder, Italian seasoning and salt and pepper.
- Cook on low for about 6-8 hours. Serve over spaghetti.
2
Cauliflower curry with chickpeas
Recipe inspired by The Lemon Bowl
Serves about 8
Ingredients:
- 4 cups cauliflower, cut in florets
- 2 cups Brussels sprouts, cut into quarters
- 1-1/2 cups diced butternut squash
- 1 medium onion, diced
- 5 sweet peppers, diced
- 15 ounce can chickpeas, drained
- 15 ounces diced tomatoes
- 1/2 cup coconut milk
- 1/3 cup low-sodium vegetable broth
- 1 tablespoon cumin
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- Salt and pepper to taste
- 1 teaspoon crushed red pepper
- Chives
Directions:
- Place the vegetables, chickpeas, diced tomatoes, coconut milk, vegetable broth and spices into a slow cooker. Add salt and pepper. Cook on low for about 8 hours, or until cauliflower is soft.
- Serve over rice and garnish with chives.
3
Chunky vegan chili
Serves 4 to 6
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 14 ounces Gimme Lean ground beef style
- 1 medium bell pepper, yellow or orange, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, diced
- 1/4 cup low-sodium vegetable broth
- 2 cans (15 ounces each) Italian diced tomatoes
- 1 can (14.5 ounces) black beans, rinsed
- 1 tablespoon ground cumin
- 2 tablespoons crushed red pepper
- 1 bunch fresh cilantro, chopped
- Salt and pepper to taste
Directions:
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the onions, garlic, peppers and Gimme Lean ground beef style. Cook until onions are translucent, about 4 minutes. Move the mixture to a slow cooker and pour in vegetable broth, tomatoes, black beans, chili powder, tarragon and some chopped cilantro.
- Set to low and let mixture cook for about 4-6 hours, or until meat is crumbly and vegetables are soft.
More vegan recipes
Vegan mint chocolate chip cookies
Vegan fettuccine Alfredo recipe
Vegan cake batter ice cream
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