The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour by Kathy Hester

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Notes about this book

  • ccav on January 26, 2014

    Split pea lentil soup: very easy and a good everyday soup. Herbs add a nice element.

  • ccav on December 29, 2012

    Asian Greens: Not pretty to look at but they tasted pretty good for the amount of effort. Soy sauce and garlic/ginger mixture provides good flavor. Used a mix of curly kale and collards; of these the kale had a more tender leaf after cooked.

Notes about Recipes in this book

  • Mojito pinto beans

    • damazinah on October 25, 2015

      Nothing special at all about these beans. You couldn't taste either the rum or the lime juice (which, against my better judgement, I added at the beginning as per instructions). I added some more lime juice when I served the beans, along with the chopped mint. The flavors just didn't work with pintos.

  • Cheater chili

    • Hannaha100 on July 25, 2016

      An easy basic recipe for a novice slow cooker user. Worked well after work with basmati rice. Switched the beans for stuff I had in the cupboard - black eye, cannellini and kidney. Pre-cooked an onion and two peppers. Next time would try not pre-cooking just to see the difference.

  • Caribbean mango black beans

    • Hannaha100 on August 07, 2016

      This was near to being a perfect recipe for me. The ginger is the magic ingredient that really sets off the black beans and mango. Could maybe use more heat? Or pair with a chilli-lime salsa? Preferred on its own to in a burrito as the bread and rice masked the flavours somewhat.

  • Dry beans from scratch

    • Hannaha100 on August 05, 2016

      Made black beans (turtle beans) from scratch. Super easy but not quite cooked. Used them in another slow cooker recipe and they've come out perfectly.

  • Chickeny bouillon

    • Hannaha100 on August 05, 2016

      I've never made stock from scratch but was pleasantly surprised how easy this was. "Chickeny" might be a bit of a stretch. Made 8 portions of 3 Tbsp each.

  • Tea-scented tofu

    • Hannaha100 on July 26, 2016

      I thought this was a really imaginative use of the slow cooker and I'm excited to try this with other flavours but I didn't love this in combination with the sweet and sour sauce. Might be better in another flavour combination (maybe something fresher - Thai?). My husband was pleased enough - couldn't quite put his finger on what it reminded him of but thought it made the tofu "quite meaty". One to experiment with.

  • Sweet and sour smoked tofu

    • Hannaha100 on July 26, 2016

      Sweet and sour sauce was fine but I didn't love this with the tea-scented tofu. Would try to source smoked tofu next time, experiment with a different marinade or use veg instead of tofu.

  • Thai coconut pumpkin soup

    • WandaA on March 25, 2016

      Spicy and flavorful. A keeper in my house. Made this for lunch and added green beans and white cabbage together with the coconut milk as I used left over butternut squash which was less as called for in the recipe. Doubled the spices except for the chili powder. Easy but delicious recipe!

  • Hot and sour soup

    • WandaA on March 23, 2016

      Delicious taste. Added two cups of shredded white cabbage and green onions. 4 hours on low was enough in my Crock - pot. Will definitely make again!

  • Chorizo and sweet potato enchilada casserole

    • Ouija on July 28, 2017

      Modified a bit, using 2 cups homemade enchilada sauce, 2 cans black beans, 2 sweet potatoes/yams/1 pkg soy chorizo. Simple, delicious.

  • Delicata squash and pear soup

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  • ISBN 10 1592334644
  • ISBN 13 9781592334643
  • Linked ISBNs
  • Published Oct 01 2011
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Fair Winds Press (MA)

Publishers Text

If you want to prepare hot, nutritious, home-cooked meals for your family and friends, but feel like time is never on your side, think again! The Vegan Slow Cooker shows you how to create fresh, nourishing cuisine in just two simple steps, using all the healthiest produce, whole grains, and vegan-friendly ingredients found at your local market or farm stand (or home garden!).

Author and slow cooker expert Kathy Hester, founder of the blog Healthy Slow Cooking (www.healthyslowcooking.com), will show you how simple it is to (1) Prep your ingredients the night before, in just a few minutes' time, and (2) Assemble everything in the slow cooker in the morning, right before you head to work.

The results vary from one-dish meals that are hot and ready as soon as you walk in the door to dishes that are ready in less than 3 hours. There are even recipes for staples like bouillon, apple sage sausage and seitans that you can make once and store in the freezer to use all month long.

From your favorite comforting casseroles to fresh and exciting new stews, and even desserts and quick breads—all veganized!—you find recipes that cover every meal and a wide variety of cuisines, including:

—Pumpkin Pie Oatmeal

—Exotic Cardamom Hot Chocolate

—Chick’n and Dumplings

—Mushroom Lasagna with a Garlic-Tofu Sauce

—Chili Relleno Casserole

—Tempeh Braised with Figs and Port Wine

—Kung Pao Chick’n

—Turkish Delight Tapioca Pudding

With The Vegan Slow Cooker, you’ll find all the tasty inspiration you need to pull that neglected crock pot out of storage and get start creating compassionate, crave-worthy meals today. Home cooking has never been more easy, or delicious.

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