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As a hungry new mom with little free time, I reluctantly pulled it out and … I can honestly say they are magical. Throw it all in in the morning and at dinner time there’s a healthy, nutritious, HOT meal ready to go and most often a clean kitchen to boot.
I think 2021 is the year to make slow cookers cool again.
Whether you’re a full-time vegan or planning to add one or two meals a week, including plant-based meals in your repertoire doesn’t have to be difficult or require unusual or expensive ingredients.
Of the following recipes, three use high-quality (convenient) pre-prepared products such as curry pastes and spice mixes, one requires you to start over (with enough flavor base to store for future use). meal) and one requires almost no ingredient at all.
In each of them, you can substitute different vegetables depending on what you have on hand or add additional vegetables to increase the nutrients. Leftovers can be happily frozen once refrigerated and returned to the slow cooker after freezing for several hours to be enjoyed again. Easy!
Indonesian Tempeh Jackfruit Curry (Gulai Nangka)
For 6 persons
1 can young jackfruits, drained, rinsed and cut into bite-size pieces
1 block of tempeh, rinsed and cut into 1 cm cubes
2 stars anise
5 cardamom pods
5 heaped tablespoons of Gulai Nangka paste
2 tablespoons of rice bran oil
1 can of coconut milk
2.5 teaspoons vegan chicken broth powder (Massels is awesome)
200 g of garnished and tailed fresh green beans (frozen works too!)
Bag of 200g baby spinach
1.5 liters of water
1 teaspoon of sugar
salt to taste
Gulai Nangka paste
8 shallots, peeled
3 large red peppers, chopped
1 garlic bulb, peeled and roughly chopped
4 cm fresh ginger, roughly chopped
2 small pieces of fresh turmeric, roughly chopped
5 bay leaves
5 kaffir lime leaves
1 lemongrass stalk, bruised and roughly chopped
1 tsp coriander seeds
1 tsp of white pepper
1 teaspoon of tamarind paste (or 1 tablespoon of lime juice)
place all the ingredients in a blender and mix into a paste
Method
In a large saucepan, sauté the nangka gulag paste in 2 tablespoons of rice bran oil over low heat for about 10 minutes until fragrant, then scrape into the slow cooker.
In a skillet, sauté the tempeh in 1 tablespoon of rice bran oil for 5 to 7 minutes until golden brown. Place in the slow cooker.
Add the jackfruit, star anise, cardamom, coconut cream, chicken broth powder, sugar and water to the slow cooker and put on low heat for 6-8 hours or high 4-6 time. 15 minutes before serving, add the green beans and spinach to keep them crisp and crisp. Season as desired.
Serve with rice, fresh red chili, cilantro leaves, crushed salted peanuts and a lime wedge.
Smoked beer and molasses beans
For 6 persons
1 red onion, diced
5 garlic cloves, crushed
2 cans of black beans, drained
1 can red kidney beans, drained
1 small can / bottle of Mexican beer
1 tablespoon of molasses
1/2 sachet of taco seasoning
1 teaspoon ground cinnamon
1 tsp ground coriander seed
1 tsp of cocoa powder
1 teaspoon of cumin seeds
1/2 teaspoon chilli powder
1/4 teaspoon liquid smoke
1 to 2 teaspoons powdered vegan chicken broth (depending on the salty seasoning of the tacos)
3 cups of water
Method
Place all the ingredients in the slow cooker and cook on Low 6 to 8 hours or on High for 4 to 6 hours. Just before
serve mix half of the beans with a hand blender (add a little more water if necessary), leaving the
the other half whole.
Serve over rice, baked potatoes or corn chips with coconut yogurt, avocado, cilantro, fresh
chopped pepper, grated vegan cheese and a lime wedge.
Nourishing turmeric and fried mushroom congee
For 6 persons
Congee is so simple and nourishing and is so easy to digest, it’s perfect for when you’re feeling fragile after an illness, or for feeding toddlers. This is one of our family favorites to have on hand and garnish with sautéed vegetables from the fridge or even a little soy sauce, sesame oil, toasted sesame seeds, red chili and cilantro.
1 cup of white rice
2 liters of water
3 teaspoons of vegan chicken broth / or homemade vegetable broth
½ teaspoon ground turmeric
Method
Place in slow cooker with lid on high for 2 hours, then reduce to low for 8 hours until the rice breaks down and has the consistency of porridge. You may need to add a little water to dilute before serving.
Top with sliced ​​and fried Portobello mushrooms, a dash of soy sauce, crispy shallots and a few spring onions.
Thai red curry tofu with lychees and grapes
For 6 persons
block of tofu, drained, squeezed and cut into 1 cm cubes
1 jar of Thai red curry paste (make sure it doesn’t contain shrimp or fish paste)
2.5 teaspoons of vegan chicken broth
1 can of coconut cream
400 g pumpkin, diced
1 diced eggplant
1 carrot, cut into ½ cm slices
200 g of garnished and hulled green beans (frozen, that’s good!)
1 can lychee, drained
200 g large green grapes, cut in half
3 cups of water
Method
Place all ingredients except the green beans and raisins in the slow cooker, being careful not to break the tofu.
Cook on low 6-8 hours or on high 4-6 hours. Fifteen minutes before serving, add the green beans and raisins.
Serve with rice or rice noodles, chopped salted peanuts, fresh chili, mint, cilantro and crispy shallots.
The world’s simplest pumpkin dahl
For 6 persons
3 cups pumpkin, peeled and diced
1 cup split red lentils, rinsed
2 cans of Indian tomatoes
1 can of coconut cream
3 teaspoons of mild Indian curry powder
3 teaspoons of powdered vegan chicken broth
4 cm piece of grated fresh ginger
3 bay leaves (optional)
1 cinnamon stick (optional)
1 finely chopped red pepper (optional)
Method
Put all the ingredients in the slow cooker with 500 ml of water. Cook on low 6-8 hours or on high 4-6 hours. Taste and add salt if needed.
Serve over rice or crispy roasted potatoes with roast, coconut yogurt, fresh chili, fresh mint and cilantro
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