Targeted Age Group:: All ages
This ebook contains 50 vegan slow cooker recipes for those who have decided to live a meat-free lifestyle. It includes a free printable 7-day meal plan and shopping list. Live a healthier lifestyle.
What Inspired You to Write Your Book?
I wanted to provide a slow cooker option for busy readers who are looking for an easy and delicious way to prepare vegan meals without all the fuss. I really believe in healthy living and I wanted to share these recipes along with meal plans to make vegan cooking simply delicious.
Book Excerpt/Sample
16 – Vegan Greek Stew
Most Greek dishes are not vegan-friendly. Enjoy the cuisine of the Mediterranean without the meat and cheese.
Use a 3 to 4 quart (3-4 L) slow cooker.
Ingredients:
• ¼ teaspoon (1.25 ml) pepper
• ½ teaspoon (2.5 ml) salt
• ½ teaspoon (2.5 ml) allspice
• 1 teaspoon (5 ml) cumin
• ½ cup (120 ml) vegan or tofu feta cheese (VegCuisine Soy Feta Cheese)
• 1 cup (240 ml) chopped zucchini
• 2 cups (480 ml) butternut squash
• 2 cups (480 ml) chopped carrots
• 14 oz can (420 ml) vegetable broth
• 15 oz can (420 g) rinsed and drained garbanzo beans
• 2 cans (14 oz or 392 g each) undrained diced tomatoes
• 4 cups (960 ml) hot cooked couscous
• 2 minced garlic cloves
• 2 chopped onions
Directions:
Mix all ingredients in slow cooker except for feta cheese and couscous. Allow to cook for 7 to 9 hours on low. When finished, serve with couscous and sprinkled feta cheese.
17 – Lentil Soup
A quick and easy recipe, lentil soup makes an appetizing lunch. Serve with toast or crackers, or enjoy as a side dish.
Use a 4 quart (4 L) slow cooker.
Ingredients:
• ½ cup (120 ml) onion
• 1 can (8 oz or 240 ml) vegetable broth
• 1 large can (28 oz or 784 g) crushed tomatoes
• 16 oz (448 g) bag of lentils
Directions:
Add all ingredients to the slow cooker and fill with water. Allow to cook for about 8 hours and serve.
18 – Eggplant and Tomato Garbanzo Bean Stew
This recipe is best served in the summer with fresh produce and spices. Try serving with a salad as a side.
Use a 3 ½ to 5 quart (3.5-5 L) slow cooker.
Makes 6 servings.
Ingredients:
• ¼ teaspoon (1.25 ml) salt
• ¼ teaspoon (1.25 ml) pepper
• ¼ teaspoon (1.25 ml)crushed red pepper
• ½ teaspoon (2.5 ml) dried oregano
• ½ teaspoon (2.5 ml) dried basil
• 6 ounces (180 ml) tomato paste
• 1 cup (240 ml) chopped onion
• 1 cup (240 ml) sliced celery
• 8 ounce (240 ml) can kidney beans, drained
• 1 ½ cups (360 ml) sliced carrot
• 15 ounce can (450 ml) drained garbanzo beans
• 2 cups (480 ml) chopped tomato
• 3 cups (720 ml) vegetable broth
• 1 bay leaf
• 3 minced garlic cloves
• 1 medium peeled eggplant
Directions:
Place the onion, celery, garlic, carrot, kidney beans, tomato, garbanzo beans, and eggplant in the slow cooker. In a bowl, mix the rest of the ingredients. Stir and pour into the slow cooker over the vegetables. Allow to cook for 7 to 8 hours on low, or 3 ½ to 4 hours on high.
Author Bio:
Rachel Richards enjoys creating specialized cookbooks for those who are health-conscious.
Social Media:
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