Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free One-Dish Dinners by Robin Robertson

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  • Pumpkin breakfast quinoa

    • damazinah on October 25, 2015

      This was OK, but not worth making again. I made it overnight, and luckily checked on it when I woke up around 3am. The quinoa was done and the liquid was absorbed, so I turned it off. If it had cooked the whole 7 hours, it would have burned.

  • Topless shepherd's pie

    • Hannaha100 on November 12, 2018

      We meant to make this in the slow cooker so had all the ingredients in but didn't get round to it and made it in the oven instead with mashed potato on top. Delicious and hearty. Enjoyed by all including toddler.

  • Slow-cooker pho

    • Hannaha100 on June 30, 2020

      Made for a fast day dinner. Onions and tofu cooked the night before. No hoisin sauce so subbed 2 tbsp soy sauce 1 tbsp rice vinegar and about 1/2 tsp dark brown sugar. It's a fairly plain noodle soup but with interesting spicing of broth. We liked this but kiddos neutral. Forgot the optional garnishes which would probably have elevated it along with some green veg. We had quite a bit left over.

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  • ISBN 10 1558327908
  • ISBN 13 9781558327900
  • Linked ISBNs
  • Published Oct 09 2012
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

Robin Robertson has built a publishing record of successful books in the vegetarian/vegan category. Her earlier cookbook, Fresh from the Vegetarian Slow-Cooker, established her bona fides as an expert on the creative use of slow-cookers, and her entire body of work speaks to her ingenuity in the kitchen and the breadth of enticing ingredients and flavors with which she works. Fresh from the Vegan Slow-Cooker provides practical guidence on how to work with different models of slow-cookers, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each device. She addresses any lingering skepticism readers may have about whether slow-cookers can have delicious, meat-free applications, and she shows how to take into account the water content of vegetables and the absorptive qualities of grains when vegan slow-cooking.

Fresh from the Vegan Slow-Cooker includes eleven recipe chapters, four of which focus on main courses. There are homey and comforting foods in the American and European style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are lots of East Asian, South and Southeast Asian, and Mexican/Latin dishes, too. Beans, which cook slowly under any circumstance, are fabulously well-suited to the slow cooker, and Robertson includes such appealing recipes as a Crockery Cassoulet and a Greek-Style Beans with Tomatoes and Spinach. Eighteen robust chilis and stews—two more categories that do well in the slow-cooker—include a warming Chipotle Black Bean Chili with Winter Squash and a surprising but yummy Seitan Stroganoff. Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks. The many soy-free and gluten-free recipes are clearly identified. Altogether, the collection offers readers loads of ways to expand their vegan repertoire and to get maximum value from their investment in a slow-cooker.

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