When the work days are long and the fall nights start to get chilly I love pulling out my slow cooker (crockpot) to take over for making a delicious dinner! Today, I’m sharing three vegan slow cooker recipes that are easy to prep and delicious to eat. All recipes cook all day long and don’t require any cooking ahead of time!
Here are the exact ingredients for each recipe. All three cook for 8 hours on low.
Mexican Millet Bowls with Corn
– 1/2 onion diced
– 2 tomatoes chopped
– 1/2 cup salsa
– 1 tbsp chili powder
– 1 tbsp paprika
– 1 tsp cumin
– 1/2 tsp oregano
– 1/2 tsp salt
– 1/4 tsp cayenne
– 1 cup millet
– 2 cans black beans, rinsed and drained
– 1 cup vegetable broth
– 2 corn on cob
– garnish: avocado, lettuce, more salsa, cilantro
Spaghetti Red Lentil Bolognese
– onion
– 2 carrots, peeled and diced
– 4 garlic cloves
– salt + pepper
– 1 cup red lentils
– 2 28oz cans crushed tomatoes
– 5 cups water
– 10 tsp vegetable broth concentrate
– 1 bay leaf
– 2 tablespoons dry basil
– 2 teaspoons dry parsley
– 1 teaspoon salt
Coconut Vegetable Curry
– 1 sweet potato, peeled and chopped
– 1 large crown of broccoli, cut in florets
– 1/4 cup millet, or rice/quinoa
– 1/2 onion, chopped
– 1 can white beans
– 2 tomatoes, chopped
– 2 cans coconut milk
– 2 garlic cloves, minced
– 1 tablespoon fresh ginger
– 1 teaspoon ground turmeric
– 2 teaspoons soy sauce
– 1 teaspoon miso (or add more salt
– 1/2 teaspoon red pepper flakes
– salt + pepper to taste
– garnish: herbs, purple cabbage
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Music: Morning Jam by Lakey Inspired
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I’m Jordan, and I’m a lover of all things health and wellness.
I upload weekly lifestyle videos about:
Eating healthy, unprocessed, plant based food
Meal planning, prepping, cooking and recipes
and my life as a return college student.
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https://www.instagram.com/jordanleighvegan/
BLOG
https://www.jordanleighwaddell.com
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