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Crockpot Vegetarian Recipes
I make this soup in a crock pot which is great because it basically cooks itself and dinner is ready when we are. I use re hydrated black beans and simply add all the ingredients in at once except for the garnish of course. This soup is not only delicious it
Cuban Black Bean Soup in the Crock-Pot
This season when apples are in plenty try making this awesome poached apple dessert which is so easy to make and tastes royal. You will never take apples for granted after having this dessert that brings out the true flavors of the fruit. This dessert recipe
Saffron Poached Apples with Maple Mascarpone
One of the best dishes that I love preparing in my slow cooker is Dal Makhani. I cook Lentils in bulk and then fry them as required. Dal Makhani is a popular Indian Lentils Curry with lots of flavour from Garlic Tomatoes and Toasted cumin and coriander seeds.
How to Make Dal Makhani in Slow Cooker-Indian Lentils Curry
Watch how I make Chocolate Peanut Clusters in my crockpot. So simple. Just dump in the ingredients. Watch and see MAKING 1. In a slow cooker add in the unsalted and salted roasted peanuts semi sweet chocolate German sweet chocolate and lastly the vanilla
Chocolate Peanut Clusters
Here is a simple healthy vegetarian chili recipe without meat. This recipe uses plenty of tomatoes kidney beans and garbanzo beans. This vegetarian chili is full of flavor and perfect for a party. Top this vegetarian chili with little sour cream some grated
Easy Vegetarian Chili
Take a look at this excellent video that shares an awesome and healthy breakfast recipe. The chef here prepares unique fluffy French toasts crusted with granola and topped with a blueberries cooked in maple syrup. Impress your family with this elegant
Wild Blueberry Granola French Toast
If don t enjoy eating sauces from cans you will surely love this recipe This Homemade Cranberry Sauce recipe is very simple and easy to make. This sauce is usually enjoyed best during Thanksgiving along with turkey but can be made and enjoyed otherwise too So
Homemade Cranberry Sauce
MAKING 1 In a small saucepan heat salad dressing. 2 Mix carrots green onions and green pepper and cook just until tender. 3 Turn off the heat and add cucumber and tomato. 4 In a medium bowl mix together eggs milk salt and pepper. 5 Take an 8 inch omelette pan
MAKING 1 Take a large size Dutch oven and place beans with 3 cups water in it. Bring the mixture to a boil and cook for about 3 minutes. 2 Remove from heat and cover. Let soak for about 1 hour. 3 Add the remaining 4 cups water and bring the mixture to a boil.
GETTING READY 1 Preheat oven to 350 F MAKING 1 Into a heat proof casserole heat some oil and saut the onion till soft 2 Add in the flour paprika and cayenne pepper and stir well 3 Saut for a minute then add caned tomatoes 4 Bring the sauce to a gentle simmer
Lightly spray an unheated medium skillet with no stick spray. Add the onions and bacon. Cook and stir over medium high heat until the onions are tender. Add the ground beef and cook until browned stirring occasionally. Transfer the onion mixture to a 4 to 6
Crockpot Baked Beans
Spray a slow cooker container with butter flavored cooking spray. In prepared container combine tomato soup water chili seasoning parsley flakes and black pepper. Stir in uncooked rice. Add carrots green beans and onion. Mix well to combine. Cover and cook on
Veggie Rice Pot
Soak mushrooms in hot water for 30 minutes and mince finely. While making vegetarian chicken prepare the filling and won ton wrappers or dai bao. Heat peanut oil in a pan. Saute spring onions garlic ginger for 1 minute. Add cabbage and mushrooms bamboo shoots.
Vegetarian Chai Dim Sim
GETTING READY 1 Add water to the reserved liquids to equal 1 cup. 2 Stir in cheese sauce mix and onion to this. MAKING 3 Heat on high power for 3 to 3 1 2 minutes or until the sauce thickens stirring occasionally. 4 Add mushrooms chopped egg and shredded
Vegetarian Asparagus Delight
MAKING 1 In a bowl add all the topping ingredients. 2 Toss lightly and cover and refrigerate for several hours. 3 For the base halve the bread rounds and add in the sandwich mix. SERVING 4 Serve immediately with a side of ketchup.
Vegetarian Pita Sandwiches
MAKING 1 In a slow cooker combine together all the ingredients except for the cheese. 2 Cover the cooker and cook over low heat for 6 to 8 hours till the vegetables are soft. SERVING 3 Serve hot after sprinkling each serving with grated cheese.
Vegetarian Minestrone Soup
MAKING 1 Use a large dutch oven place washed beans in it. 2 Soak beans overnight. 3 Drain beans add water and whole kernel corn tomato sauce onion green chiles clove garlic salt chili powder whole oregano and bay leaf. 4 Let it boil and simmer for 2 1 2 hours
Vegetarian Chili with Corn
MAKING 1. In a large stainless steel bowl crush the first pound of raspberries. Pour the vinegar over the berries and let marinate overnight. 2. Use a fine mesh sieve or a muslin cloth to strain the berry mixture. 3. Pour the strained berry puree over the
Old English Raspberry Vinegar
Crush blueberries add sugar lemon juice and salt. Mix well. Bring to a boil and boil 1 minute. Add vanilla. Serve over pancakcs or blintzes.
MAKING 1. Slice the sides off the mango and score with a knife into squares. 2. Flip inside out and using a knife slide the cubes off the skin. 3. Onto a plate add some yoghurt and arrange the mango cubes and strawberries on top. SERVING 4. Sprinkle with
Strawberries and Mango
1. Add all ingredients except the macaroni noodles and cheese into a large crockpot. Stir to mix ingredients thoroughly. 2. Turn crockpot setting to low for 6 8 hours. 3. Add macaroni noodles 15 minutes before serving. The noodles will cook in the liquid of
Parrano Vegeroni Chili
MAKING 1. Into a glass bowl break the biscuit. SERVING 2. Pour over the sherry and put in the jam top with the whipped cream and decorate with nuts. 3. Let it sit over dinner.
Quick Sherry Trifle
MAKING 1 In yoghurt stir grated zucchini or cucumber. 2 Into it mix some salt and pepper and a little oregano or dill. SERVING 3 Serve it as a dip for grilled kababs or as a topping for bruschettas
MAKING 1. Make slices of each orange cuting halfway through it and on a small plate arrange them. 2. In each cut place a mint leaf and drizzle the Cointreau over.
MAKING 1. Combine together and let it rest for up to 30 minutes. SERVING 2. Serve garnished with orange curls.
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