Sausage Casserole

vegan-sausage-casserole
Sausage Casserole - Slow Cooker
Serves 4
A hearty casserole which will warm the coldest of nights!
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Ingredients
  1. 6 vegan sausages - can be cooked from frozen
  2. 1 onion - chopped
  3. 2 cloves garlic - chopped
  4. 4 carrots - peeled and chopped
  5. 4 potatoes - peeled and chopped
  6. 1 dstspn cornflour
  7. 1/2 litre (18 fl. oz) vegetable stock
  8. 2 cups frozen peas
  9. salt and pepper
  10. A little oil for frying
Instructions
  1. Fry the sausages for around 5 minutes or until they are browned.
  2. Remove the sausages and chop into small pieces. Set aside.
  3. Now add the onions and garlic to the frying pan and fry for a few minutes or until soft.
  4. Add the sausages, onion, garlic, peas, potatoes and carrots to your slow cooker. Mix well.
  5. Add the cornflour to the stock and stir well.
  6. Add the stock and cornflour mixture to the slow cooker, stir, season to taste and allow to cook for at least 4 hours until the vegetables are soft.
  7. Alternatively you can cook the casserole on the hob, allow around 30 minutes.
  8. Enjoy!
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Red Lentil Daal

red lentil daal
Red Lentil Daal
Serves 6
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Ingredients
  1. 3 cups red lentils, yellow split peas, or split mung beans (or any beans as desired)
  2. 6 cups water
  3. One can chopped tomatoes
  4. 1 large onion, diced
  5. 4 garlic cloves, minced
  6. 2 tablespoons fresh grated ginger
  7. 1 tablespoon turmeric
  8. 1 tablespoon red curry paste
  9. 3 green cardamom pods
  10. 1 bay leaf
  11. 2 teaspoons each: cumin seeds, mustard seeds, onion seeds, fenugreek seeds
  12. 1 teaspoon fennel seeds
  13. 1 teaspoon sea salt
  14. ¼ teaspoon freshly ground black pepper
  15.  
  16. To serve:
  17. Rice
  18. Coriander, optional
  19. extra onion and cumin seeds, optional
  20. fresh lemon juice, optional
Instructions
  1. Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.
  2. Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.
  3. Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed.
  4. To serve ladle the daal over rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.
Adapted from cafejohnsonia.com
Adapted from cafejohnsonia.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Quinoa Vegetable Corn Chowder

quinoa chowder
Slow Cooker Quinoa Vegetable Corn Chowder
Serves 4
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Prep Time
5 min
Cook Time
4 hr
Prep Time
5 min
Cook Time
4 hr
Ingredients
  1. 1 tablespoon olive oil
  2. 1 small onion, finely chopped
  3. 2 teaspoon minced garlic
  4. 1 teaspoon minced ginger
  5. 2 medium potatoes
  6. 1/2 red pepper
  7. 150g chopped green beans
  8. 1L vegetarian stock
  9. 125g quinoa
  10. 1 teaspoon ground coriander
  11. 1 teaspoon paprika
  12. 1 teaspoon dried or fresh Italian herbs (eg parsley, basil, oregano)
  13. 1 bay leaf
  14. salt and pepper to taste
  15. 500g frozen sweetcorn
  16. 250g frozen peas
  17. 3 spring onions, finely sliced
Instructions
  1. Sauté onion, ginger and garlic in oil for five minutes. Add potatoes, red pepper and beans, then sauté for further five minutes.
  2. Add all ingredients except sweetcorn, peas and spring onion in a large crockpot.
  3. Cover and cook on low for 3 to 4 hours.
  4. Turn crockpot to high heat, add the frozen corn and peas and cook for another half hour.
  5. Stir in spring onions before serving.
Adapted from allrecipes.co.uk
Adapted from allrecipes.co.uk
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Sweet Potato Chilli

sweet potato chilli
Slow Cooker Sweet Potato Chilli
Serves 4
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Ingredients
  1. 1 medium red onion, chopped
  2. 1 green bell pepper, chopped
  3. 1 red bell pepper, chopped
  4. 2 medium sweet potatos, peeled and cut into 1⁄2-inch pieces
  5. 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic
  6. 1/2 - 1 teaspoon chilli powder or 1 chilli (don't include all the seeds unless you want it hot!)
  7. 1 teaspoon ground cumin
  8. 1 teaspoon cayenne pepper
  9. 2 teaspoons unsweetened cocoa powder
  10. ¼ teaspoon ground cinnamon
  11. ground sea salt and black pepper
  12. 1 can chopped tomatoes
  13. 1 can black beans, rinsed and drained
  14. 1 can kidney beans, rinsed and drained
  15. 1 tbsp tomato puree
  16. 1 160ml can of coconut cream (optional)
  17. Around 2 cups of vegetable stock (400ml)
Instructions
  1. Sautée the chopped vegetables (onion, peppers and sweet potatoes) in one to two tablespoon of olive oil on medium-high heat.
  2. Once the onions start turning translucent, turn the heat down to medium-low. Add the garlic and spices (chilli powder or chilli, cumin, cayenne, cocoa powder, cinnamon, and a dash of salt and pepper) and canned ingredients (tomatoes, beans and broth), tomato puree and stir. Add in the coconut cream if desired.
  3. Either continue to cook on the hob until the sweet potatoes are soft and the liquid has reduced or place in a slow cooker on medium for around 4 hours.
Notes
  1. Leave out the coconut cream if you prefer your chilli hot!
Adapted from cookieandkate.com
Adapted from cookieandkate.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Indian Spiced Chickpeas & Potatoes

chickpea and potato curry
Slow Cooker Indian Spiced Chickpeas & Potatoes
Serves 4
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Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
Ingredients
  1. 2 teaspoons olive oil
  2. 1 medium yellow onion, diced (about 2 cups)
  3. 2 medium cloves garlic, minced (about 2 teaspoons)
  4. 2 teaspoons ground coriander
  5. 2 teaspoons ground cumin
  6. 1/2 teaspoon garam masala
  7. 1/2 teaspoon ground ginger
  8. 1/4 teaspoon turmeric
  9. 1/4 teaspoon crushed red pepper flakes
  10. 1 teaspoon salt
  11. 1 (15-ounce) can diced tomatoes
  12. 2 tablespoons tomato paste
  13. 1 cup vegetable stock
  14. 2 (15-ounce) cans chickpeas, drained and rinsed
  15. 1 pound potatoes, cut into 1/2-inch dice
  16. 1 lime
  17. Small bunch fresh coriander
Instructions
  1. Drizzle the olive oil into a large saute pan over medium heat and swirl to coat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, coriander, cumin, garam masala, ground ginger, turmeric, red pepper flakes, and salt. Cook, stirring occasionally, for 1 minute. Add the diced tomatoes, tomato paste, and vegetable stock. Stir until combined. Pour into the slow cooker, then stir in the chickpeas and potatoes.
  2. Cook on high for 4-5 hours or low for 8-10 hours, or until the potatoes are fork-tender.
  3. Ladle into bowls and serve with fresh coriander and lime wedges for squeezing over the top.
Adapted from ohmyveggies.com
Adapted from ohmyveggies.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Indian Spiced Lentils

vegan lentil curry
Slow Cooker Indian Spiced Lentils
Serves 4
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Prep Time
5 min
Cook Time
3 hr
Prep Time
5 min
Cook Time
3 hr
Ingredients
  1. 2 1/2 cups cooked lentils
  2. 1 sweet potato peeled and finely diced
  3. 1 yellow bell pepper finely diced
  4. 1 medium onion finely diced
  5. 3-4 cloves garlic finely diced
  6. 1 x 400g can chopped tomatoes
  7. 1/2 tsp. ground ginger
  8. 2 tsp. ground cumin
  9. 1/4 tsp. cayenne (can add more for additional heat)
  10. 1 tsp. ground turmeric
  11. 2 tsp. paprika
  12. 1 tbsp ground coriander
  13. 1 tsp garam masala
  14. 750ml - 1 litre vegetable stock
  15. ground black pepper to taste
Instructions
  1. Gather all your ingredients, including chopped veggies.
  2. Throw everything into a slow cooker and set on high for around 3 hours, or until the sweet potatoes and lentils are soft and cooked.
  3. Serve!
Adapted from thediva-dish.com
Adapted from thediva-dish.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Moroccan Lentil Soup

moroccan soup

 

Slow Cooker Moroccan Lentil Soup
Serves 12
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 cups chopped onions
  2. 2 cups chopped carrots
  3. 4 cloves garlic, minced
  4. 2 teaspoons extra-virgin olive oil
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1 teaspoon ground turmeric
  8. 1/4 teaspoon ground cinnamon
  9. 1/4 teaspoon ground pepper
  10. 6 cups vegetable broth
  11. 2 cups water
  12. 3 cups chopped cauliflower
  13. 1 3/4 cups lentils
  14. 1 28-ounce can diced tomatoes
  15. 2 tablespoons tomato paste
  16. 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  17. 1/2 cup chopped fresh cilantro
  18. 2 tablespoons lemon juice
Instructions
  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
  2. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  3. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
Notes
  1. You can also use broccoli instead of the cauliflower
Adapted from www.eatingwell.com/
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Chilli

vegan chilli slow cooker
Slow Cooker Chilli
Serves 4
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Prep Time
2 min
Cook Time
4 hr
Prep Time
2 min
Cook Time
4 hr
Ingredients
  1. 2 tbsp oil
  2. 6 garlic cloves minced
  3. 1 cup white onion chopped
  4. red chilli pepper flakes to taste
  5. 1 tsp chilli powder
  6. 2.5 tsp cumin
  7. 1 tsp oregano
  8. 1 bay leaf
  9. 1 can chopped tomatoes
  10. 1 tbsp soy sauce
  11. 1.5 cups vegetable stock
  12. 6oz tomato puree
  13. 1 can black beans drained and rinsed
  14. 1 can pinto beans drained and rinsed
  15. 1 can red kidney beans drained and rinsed
  16. vegan mince optional
Instructions
  1. Heat the oil in a large skillet over medium heat. Cook the garlic, onion, vegan mince if using, and red chilli flakes until the onion is soft.
  2. Add the chilli powder and cumin and cook for an additional 2 minutes, or until fragrant.
  3. Place in a slow cooker with the remaining ingredients, stirring to combine. Cover and cook on low for 6 to 8 hours or high for around 4 hours.
  4. Garnish with vegan sour cream, chopped chives and enjoy!
Adapted from www.peta.org
Adapted from www.peta.org
Eat Plants Not Animals https://www.eatplantsnotanimals.com/