5 Best vegetarian slow cooker recipes!

Vegetarian slow cooker recipes

Are you searching for a smooth way to prepare delicious vegetarian slow cooker recipes without spending hours inside the kitchen? Look no in addition to your trusty crock pot!

This flexible kitchen appliance permits you to prepare a wide style of slow cooker vegetarian soup recipes with minimum effort and time.

From hearty stews and soups to tender roasts and juicy warm puppies, the gradual cooker is the remaining time-saving tool for busy home chefs. And we’ve got were given the recipes to prove it.

Slow-Cooker Spinach and Artichoke Dip

Ingredients:

• 1 14-ounce can of artichoke hearts, drained and diced
• 1 (8-ounce) package cream cheese, melted
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 2 cloves garlic, chopped
• 1/4 teaspoon crushed black pepper

Instructions:

1. Put everything in a slow cooker.
2. Cover and simmer for 2–3 hours, stirring regularly, until hot and bubbling.
3. Serve with crackers, chips, or toast.

Slow-Cooker Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano, basil, thyme, and bay leaf
• 1 (14.5-ounce) can diced tomatoes
• 3 cups vegetable broth
• 1 cup dry lentils
• 1/4 teaspoon powdered black pepper
• Salt to taste

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Cook the onion, garlic, carrots, and celery for 5 minutes to soften.
3. Put veggies in a slow cooker.
4. Add oregano, basil, thyme, bay leaf, chopped tomatoes, vegetable broth, lentils, and black pepper.
5. Cover and simmer for 8–10 hours.
6. Remove bay leaf before serving.
7. Salt to taste.

Slow-Cooker Vegetarian Chili

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (4-ounce) can diced green chilies
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper

Instructions:

1. Heat olive oil in a large skillet on medium.
2. Sauté the onion, garlic, and bell peppers for 5 minutes.
3. Put veggies in a slow cooker.
4. Add chopped tomatoes, black beans, kidney beans, corn, green chilies, chili powder, cumin, oregano, and black pepper.
5. Cover and simmer for 6–8 hours.
6. Salt to taste.

Slow-Cooker Eggplant Parmesan

Ingredients:

• 1 big eggplant, cut into 1/2-inch rounds
• salt
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil

Instructions:

1. Salt eggplant slices in a colander. Rinse after 30 minutes.
2. Line a slow cooker with half the marinara sauce.
3. Layer eggplant slices over the sauce.
4. Sprinkle Parmesan, Romano, and mozzarella cheeses over the leftover marinara sauce.
5. Cover and simmer for 4–6 hours until eggplant is soft.
6. Serve with chopped basil.

Slow-Cooker Ratatouille

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced •2 cloves garlic, minced
• 1 red bell pepper, diced •1 eggplant, diced
• 1 zucchini, diced
• 2 tomatoes, diced
• 1 teaspoon dried oregano, basil, and thyme
• 1/4 teaspoon ground black pepper
• Salt to taste

Instructions:

1. Heat olive oil in a large skillet on medium.
2. Sauté the onion, garlic, and bell pepper for 5 minutes.
3. Put veggies in a slow cooker.
4. Add eggplant, zucchini, tomatoes, oregano, basil, thyme, and black pepper.
5. Cover and simmer for 4–6 hours until veggies are cooked.
6. Salt to taste.

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