The Vegetarian Crockpot

I am always amazed at how well my crockpot cooks vegetables.  A roast is so tender it is falling apart, yet the potatoes and carrots keep their shape and aren’t mushy in the least.

So I decided to look for some vegetarian crockpot recipes, to better appreciate this function of the crockpot that I had recently only relegated to accompaniments to the meat.  Here are a couple of interesting ones I found online… of course I tweaked them a bit, as is my tendency.  Hope you like them!

Asian Winter Vegetable Stew for the Crockpot – serves 4-6

4 large potatoes, or a two pound bag of mini-potatoes, cut into bite-sized chunks

1 small bag of baby carrots, about 2 cups

1 small onion, chopped

1 package of dried Asian mushrooms – available in the produce or Asian section at most grocery stores.

3 cloves garlic, minced

1-2 tsp. chopped ginger

1 cup tomato sauce

1/4 cup natural-style peanut butter – natural (100% peanuts) kinds are better for cooking salty dishes since they have no added sugar….

2 T soy sauce

1 cup water or broth

If you have time, sauté the onion in a skillet with a little olive oil, but it’s fine if you just throw it in, too.  Otherwise, add all vegetables, including mushrooms, into the crockpot.

Whisk together remaining ingredients to make the sauce, and pour over the veggies.

Cover and cook on low for 8-10 hours.  If you want to add a little more protein, stir in a can of chickpeas or black beans, or get adventurous with some firm tofu cubes.

Slow Cooker Wild Rice and Vegetable Bake – serves 4 as a main course or 8 as a side dish

1 1/2 cup wild rice rinsed

2 lb butternut squash – peel your own and cube, or use frozen or pre-chopped cubes

1 onion, chopped

1 lb fresh button mushrooms, halved

1 cup carrots

6 cup vegetable stock or broth prepared with vegetable bouillon cubes

3T fresh lemon juice

2 T butter or light olive oil

1 T fresh marjoram leaves chopped or 1 tsp dried marjoram

Salt (optional), to taste

Freshly ground black pepper to taste

1/2 cup dried cherries, apricots, cranberries or golden raisins,

Put rice in a 5-quart or larger slow cooker (if using a 3 1/2- to 4-quart cooker, cut recipe in half).

Add squash, onion, mushrooms and carrots. Pour in stock and lemon juice. Dot with butter or drizzle with olive oil.  Sprinkle on marjoram, salt and pepper. Do not stir. Cover and cook on LOW for 6 to 8 hours.

Stir in dried fruit a half hour before serving. Cook covered until rice is done.


  1. Thanks Julie, these sound yummy! And I have a butternut squash waiting to be used, too…

Speak Your Mind