Housewives who have a brand new smart saucepan in their everyday life are in a hurry to find out vegetarian recipes for the slow cooker, although not everyone knows about the benefits of vegetarianism, and many do not have the patience to observe fasting.
The benefits of vegetarianism
- Vegetarianism reduces the load on the liver and kidneys.
- Animal protein contributes to the development of bone diseases and reduces the amount of calcium in the body.
- Reducing animal products in the diet reduces blood cholesterol levels.
- Excluding animal fats from consumption protects against the development of cancer.
- Vegetarians have higher immunity and lower rates of cardiovascular disease.
- Animal products contain much more nitrates than plant products.
- Vegetarians feel better, are more optimistic and cheerful.
To improve your well-being, you don’t need to suddenly switch to vegetarian dishes in a slow cooker, but it’s not forbidden to arrange fasting days. In this matter, as always in difficult times, a miracle saucepan comes to the rescue, capable of preparing many healthy and easy dishes.
Let's look at a couple of vegetarian recipes in a slow cooker. We don’t think that meat-eaters will refuse these delicious dishes.
Required components:
Step-by-step preparation
- Soak the chickpeas and rice separately overnight in cold water.
- Soak the raisins for a couple of hours.
- In the morning, strain the water, place the rice and chickpeas in the multicooker bowl.
- Add carrots cut into strips and finely chopped onions.
- Pour olive oil, salt, pepper, add raisins, cumin, and if you like, you can add a little cilantro. Stir gently so as not to crush the raisins.
- Remove the light white husk from the garlic, break it into cloves and, without peeling, stick it into the rice.
- Carefully, so as not to disturb the beauty, pour 1 liter of water.
- Cook in a slow cooker in the “Stew” mode for 35 minutes.
- Serve to the table, sprinkled with parsley and dill. Can be used as a side dish or as an independent dish.
The pilaf is ready. Now you can start making delicious vegetarian soup in a slow cooker.
Zucchini soup in a slow cooker
Required components:
- Zucchini - 1 kg
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Butter - 50 g
- Parsley, basil
- Grated cheese - 100 g
- Salt, pepper to taste
Step-by-step preparation
- Cut zucchini and potatoes into cubes, carrots into slices, onions into half rings.
- Place vegetables on the bottom of the multicooker bowl, add butter. In the “Extinguishing” mode, keep for 15 minutes.
- Add 1 liter of water, salt and pepper. Cook in the “Cooking” mode for 20 minutes.
- Use a blender to puree the soup. Pour into portions, sprinkle with parsley and basil, sprinkle with grated cheese. Serve with white croutons.
This light, tasty soup will appeal to both children and adult family members. For the second course you can serve vegetarian cutlets.
Bean cutlets in a slow cooker
Ingredients:
- Red beans - 1 cup
- Onion - 1 pc.
- Bell pepper - 1 pc.
- Tomato paste - 2 tablespoons.
- Egg - 2 pcs.
- Butter - 30 g
- Breadcrumbs
- Sugar - 1 tsp.
- Paprika - 2 table l.
- Olive oil for frying - 50g
Preparation progress
- Soak the beans in cold water overnight, then they will cook much faster. In the morning, cook it until tender.
- Pass the finished beans through a meat grinder. Add salt, sugar, finely chopped onion, egg, butter and mix well.
- Form into patties, dip in beaten egg and roll in breadcrumbs, mixed with paprika.
- Turn on the “Baking” mode for 30 minutes, pour into the bowl olive oil, fry the cutlets on both sides with the lid open.
- When the cutlets are fried, prepare the tomato sauce. To do this, add 4-5 tablespoons to the tomato paste. water, sweet pepper cut into strips, add a little salt and pour over the cutlets. In the “Extinguishing” mode, keep for 15 minutes.
You need to take care of your body and give it rest from heavy meat dishes. Vegetarian dishes will give him lightness, cheerfulness and good mood.
A multicooker is a device that is still new and unfamiliar to many, so some housewives have some prejudice against it. Meanwhile, the multicooker is very functional and can perfectly replace a saucepan, frying pan, cauldron, oven, steamer, yogurt maker and even a sterilizer for baby bottles.
In addition, cooking in a slow cooker is very convenient - you don’t need to stir the dish all the time and make sure that nothing burns or boils over. A specially selected program will set the desired temperature and cooking time. Many multicookers are equipped with a delayed cooking function - you can load food into them in the evening and set the desired program, and in the morning a hot dish will be ready for breakfast.
And, probably, the most important quality of a multicooker is that the dishes in it turn out incredibly tasty. Due to high temperature, an airtight lid and long simmering in it creates the effect of a “Russian stove”, which affects the final taste of the finished dishes.
So, in a slow cooker you can cook everything - from simple porridges to pies and bread. Vegetarian dishes are very popular nowadays, as many people eat healthy image life and try to eat right.
Meat is replaced with protein foods of plant origin - and new, interesting and easy recipes are obtained. With cooking vegetarian dishes The multicooker works great. It not only makes them very tasty, but also preserves in such dishes a maximum of substances beneficial to the body. In addition, they cook much faster than meat dishes, and this saves a lot of time.
Recipes for the best vegetarian dishes in a slow cooker
- Peas - 2.5 cups,
— Water — 5 glasses,
- Salt,
- Pepper,
— Broccoli — 5-7 inflorescences,
— Cauliflower- 5-7 inflorescences.
Peas with greens in a slow cooker. Pea porridge, or pea porridge, is an ideal dish for cooking in a slow cooker. It is with this preparation that it turns out tender and tasty. But you need to take care of preparing such a dish the day before - in the evening you need to soak the peas in cold water (2.5 cups). In the morning, rinse it thoroughly, changing the water several times. Place in a slow cooker and add 5 cups of water. Salt and pepper to taste. Place several broccoli and cauliflower florets on top of the steamer container. Then close the lid and select the “Stew” program (or “Soup” if “Stew” is not available). After the signal about the end of cooking, add butter to the porridge and serve along with steamed greens.
- Vegetarianth pilaf
- Rice - 1 glass,
— Carrots — 1 piece,
— Onion — 1 piece,
— Bell pepper — 1 piece,
— Tomato — 1 piece,
- Greens,
- Garlic.
Vegetarian pilaf in a slow cooker. Wash rice (1 cup). Chop the carrots, chop the onion and fry them in the “Baking” mode until half cooked. Cut bell peppers into large strips and tomatoes into large cubes. Add rice and vegetables to the carrots and onions, pour two fingers of water over them. Set the “Pilaf” mode and cook until the signal. Then sprinkle the finished pilaf with herbs and add finely chopped garlic, mix.
- Vegetarian borscht
— Onion — 1 piece, 
— Carrots — 1 piece,
— Potatoes — 4-5 pcs.,
— Beets — 1-2 pcs.,
- Cabbage.
Vegetarian borscht. Chop the onion and carrots and fry on the “Fry” setting for several minutes. Then add potatoes and beets, shredded cabbage to them. Pour water, salt and add the necessary seasonings, set the “Soup” mode and cook until sound signal.
Surely many of you have a multicooker in your kitchen, in which you can prepare many delicious and healthy dishes. Now this is an irreplaceable thing, especially when it comes to preparing the festive table.
Try making a delicious vegan fruit cake using this miracle of technology. This dessert is traditionally prepared in England for Christmas or New Year. And this is not surprising, because the cake turns out exceptionally tasty and rich; it contains dried fruits such as raisins, dried apricots and prunes. This recipe is attractive because the pie dough is quite simple to prepare and does not require the use of a mixer. As a result, you will get a very delicate cupcake with a bright taste and wonderful aroma.
Slow Cooker Vegan Fruit Cake Ingredients.
Flour - 1 tbsp.
Soda - 1 tsp.
Lemon juice - 2 tbsp.
Brown sugar - 0.75 tbsp.
Vegetable oil - 5 tbsp.
Water – 160 ml
Apple (large) - 1 pc.
Dried fruits (raisins, prunes, dried apricots) - 200 g
Sunflower seeds (hulled) - 1 handful
Powdered sugar - for sprinkling (optional)
How to Make Vegan Fruit Cake in the Slow Cooker.
1. Pre-soak the dried fruits for a while in water, and then cut the prunes and dried apricots into small pieces. Remove the core from the apple, peel it, and then cut it into small pieces.
2. Grind the prepared apple with water into puree using a blender. We also add brown sugar, chopped dried fruits and peeled seeds. Mix everything well, then add a little vegetable oil and mix again.
3. Baking soda quench with freshly squeezed lemon juice and add to the previously prepared apple puree. We also put flour sifted through a fine sieve here, and then mix the dough until a thick consistency is obtained. Then put the dough into the multicooker bowl, having previously greased it with vegetable oil.
4. Place the bowl with the dough in the multicooker and set the “Cupcake” mode, while the temperature is set automatically at 160°C, and the time is set manually at 1 hour 10 minutes. When a characteristic signal sounds indicating the end of the program, turn the cake over to the other side and bake for another 15 minutes at 140°C. Moreover, in this case there is no need to close the multicooker lid. Let the finished cake cool slightly and, if desired, sprinkle it with a small amount of powdered sugar. Moreover, you can make the powder yourself by grinding brown sugar using a coffee grinder.
Finally, it is worth noting that you can use any suitable metal container (for example, a mug or jar) to shape the cake. True, unlike baking in a standard multicooker bowl for a cake, cooking in another container will take a little longer. In addition, any fruit-filled cupcake that is prepared using a slow cooker usually turns out a little moist inside, but many people like it just like that.
From supporters healthy eating vegetarian dishes are favorites. If you cook them in a slow cooker with a minimum amount of oil, or even without it at all, the usefulness indicator will become even higher. As for taste, there is complete order with this in vegetarian cuisine. Use simple recipes for every day and see for yourself.
The role of vegetable dishes in the diet
Vegetarian cuisine for losing weight is a real find: the plant products that make up its basis contain a lot of dietary fiber, which is beneficial for the intestinal microflora, eliminating toxins and excess cholesterol.
Vegetarian main courses (sautes, stews, casseroles, porridges) are actively used in a protein diet (for weight loss, health improvement, weight gain). muscle mass), since many plant foods contain even more protein than meat and fish. A low-carbohydrate diet includes dishes made from soy and other legumes.
There is also a vegetarian Kremlin diet for weight loss, which differs from the classic Kremlin version in the complete absence of meat in the menu. With its help, people manage to get rid of 10 extra pounds in 2 weeks.
Options for every day
People following various diets, including those for weight loss, prefer to prepare food at home in order to fully control its composition. To make your dishes healthy and the cooking process less labor-intensive, you can use a multicooker.
Sautéed eggplant
- eggplants and carrots - 2 pcs.;
- tomatoes and bell peppers – 2 pcs.;
- small zucchini;
- onion – 1 pc.;
- 3-4 cloves of garlic;
- spicy herbs.
In a multicooker, the saute will cook for 1 hour 20 minutes in the “Stew” or “Pilaf” mode. Before this, you need to process all the vegetables.
- It’s better to start with eggplants, because they need to not only be peeled and cut into cubes, but also sprinkled with salt, left for a few minutes and then rinsed. This will rid the vegetable of unnecessary bitterness.
- If the zucchini is young, cut it into cubes without removing the middle or even cutting off the peel. If the seeds have already formed and the skin has become hard, both should be removed.
- The core with seeds is cut out from the bell pepper, then the vegetable is cut into strips. Finely chop the onion and carrot.
- The skins of the tomatoes are removed. Here's how you can do it quickly: cut it in several places, and then put the vegetable in boiling water for 1-2 minutes. After this, the skin will be removed very easily, and the tomato will need to be cut into small pieces.
- Garlic is grated on a fine grater or passed through a press, and herbs (fresh dill, parsley or some others to taste) must be chopped.
- All prepared ingredients are placed in the multicooker bowl and put into operation.
This recipe does not include the use of oil.
Porridge with pumpkin
Required Products:
- pumpkin (without peel and seeds) – 350 g;
- millet – 100 g;
- milk – 1.5 tbsp;
- water – 1 tbsp.;
- butter – 30 g;
- cane sugar - to taste.
Peeled and cut into small pieces pumpkin is fried in a slow cooker for 10-15 minutes with butter. Recommended temperature – 160°C. After this, add the remaining ingredients to the bowl, mix and turn on the “Porridge” program for 50 minutes.
Peculiarity! If time allows, you can keep the food warm for another half hour - it will become more tender and boiled.
Cabbage with mushrooms
Here's what you'll need for this dish:
- cabbage – 400 g;
- champignons – 250 g;
- onions – 1-2 pcs.;
- tomato paste – 50 g;
- vegetable oil.
First they cut onions and fry it until it becomes transparent, in a multicooker bowl in the “Frying” mode (15 minutes) in vegetable oil. Shred the cabbage and add it to the onion so that it fries a little and becomes softer. The champignons are thoroughly washed, cut and poured into the multicooker bowl. All ingredients are mixed.
When the “Frying” program is completed, add tomato paste and a little water to the contents of the bowl, mix and turn on the “Stew” mode for 15-30 minutes, depending on the volume of food. At this point, you can put bay leaf, black peppercorns and salt into the bowl.
Peculiarity! If desired, the recipe can be slightly modified by adding, for example, carrots, bell peppers and finely chopped, pre-soaked dried porcini mushrooms.
Stew with beets
To prepare this stew you need to take:
- beets and potatoes - 300 g each;
- carrots and onions – 100 g each;
- bell pepper – 1 pc.;
- tomato juice – 150 ml;
- vegetable oil.
Beets, carrots and potatoes are cut into strips, onions - into half rings. Vegetable oil (1 tbsp is enough) is poured into the multicooker bowl, pour the prepared beets and carrots into it and turn on the “Frying” mode for 10 minutes. After this, all other ingredients are placed in the bowl. If you want the dish to be spicier, add spices. Select the “Soup” or “Porridge” mode for 40 minutes.
Peculiarity! You can prepare stew not only from fresh, but also from frozen vegetables.
Stewed beans
With equal success, the dish can be prepared either from green beans (frozen or fresh), or from canned or boiled ones.
You will need:
- beans – 150 g;
- potatoes – 300-400 g;
- bell pepper – 1-2 pcs.;
- bulb;
- tomato juice – 1 tbsp.
If used green beans, it needs to be cut. Then finely chop onions, peppers (in half rings) and potatoes (in cubes). The prepared vegetables are poured into the multicooker bowl and mixed. Pouring a glass tomato juice. Turn on the “Quenching” program for 40 minutes. Before serving, it is recommended to sprinkle the food with fresh chopped herbs.
Brussels sprouts casserole
This low-calorie vegetable is useful for people who are struggling with excess weight - it helps improve digestive processes and relieves constipation. In addition to small heads of cabbage, the recipe uses oregano, a spice whose oil is included in the list of recommended oils for people losing weight.
To prepare this dish you will need:
- Brussels sprouts – 300 g;
- low-fat milk – 2 tbsp;
- cheese (any hard variety) – 70 g;
- 2 eggs;
- oregano.
Brussels sprouts are first boiled in a regular saucepan over low heat for a quarter of an hour. After cooling, the heads of cabbage are cut in half and placed in a multicooker bowl. In a large bowl, combine the remaining ingredients: milk, eggs, cheese (grated on a coarse grater), oregano. Salt a little and then beat.
Pour this mixture over the cabbage and turn on the “Baking” mode for 0.5 hours. At the end of the program, leave the dish on “Warming” for 15 minutes. You can add cherry tomatoes to the recipe; they will not only add flavor, but the overall dish will look more appetizing, as in the photo above. Serve the casserole with low-calorie sour cream or yogurt.
Peculiarity! You can prepare a casserole according to this recipe with eggplants (without first boiling the vegetable); in the “Baking” mode, the dish is cooked for 1 hour.
Those who first decided to resort to a vegetarian diet to lose weight will need a smooth two-week transition to new food. The best time to do this is in the summer, when freshly harvested vegetables for every taste appear on store shelves.
To make vegetarian dishes in a slow cooker varied, you need to use spices. Turmeric, fennel, anise, asafoetida, cardamom, cinnamon, barberry are not only tasty, but also useful for weight loss. Experts recommend adding cayenne pepper to your dishes, as it improves metabolism.
If a vegetarian dish, in addition to vegetables, includes rice, it is better to boil it in advance until fully cooked in a regular saucepan, so that then it does not take much time to cook foods that do not require long-term cooking in a slow cooker.
To reduce calorie content in different dishes, you can replace sour cream with yogurt, semolina with wheat cereal, and sunflower oil– olive. You can do without the latter altogether. Multicooker programs allow you to use water instead of oil.
Useful video: cooking lentils
Lentils - very useful product. In vegetarian cuisine it is used in many dishes. An easy and simple recipe for cooking in a multi-cooker, watch the video below.
Conclusion
Vegetarian dishes prepared according to a recipe in a slow cooker are good for breakfast and lunch, and are absolutely irreplaceable for dinner, which should be light. Smart technology helps you quickly and efficiently prepare healthy food that retains a sufficient amount of vitamins and substances valuable for health. It is also important that this food is tasty and varied; new recipes can be tried in your home kitchen every day.
How to spend more time on yourself and your family, rather than spending hours cooking? How to make a dish beautiful and appetizing? How to get by with a minimum number of kitchen appliances? The 3in1 miracle knife is a convenient and functional kitchen assistant. Try it with a discount.
Proponents of a healthy diet have vegetarian dishes as their favorites. If you cook them in a slow cooker with a minimum amount of oil, or even without it at all, the usefulness indicator will become even higher. As for taste, there is complete order with this in vegetarian cuisine. Use simple recipes for every day and see for yourself.
The role of vegetable dishes in the diet
Vegetarian cuisine for losing weight is a real find: the plant products that make up its basis contain a lot of dietary fiber, which is beneficial for the intestinal microflora, eliminating toxins and excess cholesterol.
Vegetarian main courses (sautes, stews, casseroles, porridges) are actively used in a protein diet (for weight loss, health improvement, muscle gain), since many plant foods contain even more protein than meat and fish. A low-carbohydrate diet includes dishes made from soy and other legumes.
There is also a vegetarian Kremlin diet for weight loss, which differs from the classic Kremlin version in the complete absence of meat in the menu. With its help, people manage to get rid of 10 extra pounds in 2 weeks.
Options for every day
People following various diets, including those for weight loss, prefer to prepare food at home in order to fully control its composition. To make your dishes healthy and the cooking process less labor-intensive, you can use a multicooker.
Sautéed eggplant
- eggplants and carrots - 2 pcs.;
- tomatoes and bell peppers – 2 pcs.;
- small zucchini;
- onion – 1 pc.;
- 3-4 cloves of garlic;
- spicy herbs.
In a multicooker, the saute will cook for 1 hour 20 minutes in the “Stew” or “Pilaf” mode. Before this, you need to process all the vegetables.
- It’s better to start with eggplants, because they need to not only be peeled and cut into cubes, but also sprinkled with salt, left for a few minutes and then rinsed. This will rid the vegetable of unnecessary bitterness.
- If the zucchini is young, cut it into cubes without removing the middle or even cutting off the peel. If the seeds have already formed and the skin has become hard, both should be removed.
- The core with seeds is cut out from the bell pepper, then the vegetable is cut into strips. Finely chop the onion and carrot.
- The skins of the tomatoes are removed. Here's how you can do it quickly: cut it in several places, and then put the vegetable in boiling water for 1-2 minutes. After this, the skin will be removed very easily, and the tomato will need to be cut into small pieces.
- Garlic is grated on a fine grater or passed through a press, and herbs (fresh dill, parsley or some others to taste) must be chopped.
- All prepared ingredients are placed in the multicooker bowl and put into operation.
This recipe does not include the use of oil.
Porridge with pumpkin
Required Products:
- pumpkin (without peel and seeds) – 350 g;
- millet – 100 g;
- milk – 1.5 tbsp;
- water – 1 tbsp.;
- butter – 30 g;
- cane sugar - to taste.
Peeled and cut into small pieces pumpkin is fried in a slow cooker for 10-15 minutes with butter. Recommended temperature – 160°C. After this, add the remaining ingredients to the bowl, mix and turn on the “Porridge” program for 50 minutes.
Peculiarity! If time allows, you can keep the food warm for another half hour - it will become more tender and boiled.
Cabbage with mushrooms
Here's what you'll need for this dish:
- cabbage – 400 g;
- champignons – 250 g;
- onions – 1-2 pcs.;
- tomato paste – 50 g;
- vegetable oil.
First, cut the onion and fry it until it becomes transparent in a multicooker bowl in the “Frying” mode (15 minutes) in vegetable oil. Shred the cabbage and add it to the onion so that it fries a little and becomes softer. The champignons are thoroughly washed, cut and poured into the multicooker bowl. All ingredients are mixed.
When the “Frying” program is completed, add tomato paste and a little water to the contents of the bowl, mix and turn on the “Stew” mode for 15-30 minutes, depending on the volume of food. At this point, you can put bay leaf, black peppercorns and salt into the bowl.
Peculiarity! If desired, the recipe can be slightly modified by adding, for example, carrots, bell peppers and finely chopped, pre-soaked dried porcini mushrooms.
Stew with beets
To prepare this stew you need to take:
- beets and potatoes - 300 g each;
- carrots and onions – 100 g each;
- bell pepper – 1 pc.;
- tomato juice – 150 ml;
- vegetable oil.
Beets, carrots and potatoes are cut into strips, onions - into half rings. Vegetable oil (1 tbsp is enough) is poured into the multicooker bowl, pour the prepared beets and carrots into it and turn on the “Frying” mode for 10 minutes. After this, all other ingredients are placed in the bowl. If you want the dish to be spicier, add spices. Select the “Soup” or “Porridge” mode for 40 minutes.
Peculiarity! You can prepare stew not only from fresh, but also from frozen vegetables.
Stewed beans
With equal success, the dish can be prepared either from green beans (frozen or fresh), or from canned or boiled ones.
You will need:
- beans – 150 g;
- potatoes – 300-400 g;
- bell pepper – 1-2 pcs.;
- bulb;
- tomato juice – 1 tbsp.
If green beans are used, they will need to be chopped. Then finely chop onions, peppers (in half rings) and potatoes (in cubes). The prepared vegetables are poured into the multicooker bowl and mixed. Pour in a glass of tomato juice. Turn on the “Quenching” program for 40 minutes. Before serving, it is recommended to sprinkle the food with fresh chopped herbs.
Brussels sprouts casserole
This low-calorie vegetable is useful for people who are struggling with excess weight - it helps improve digestive processes and relieves constipation. In addition to small heads of cabbage, the recipe uses oregano, a spice whose oil is included in the list of recommended oils for people losing weight.
To prepare this dish you will need:
- Brussels sprouts – 300 g;
- low-fat milk – 2 tbsp;
- cheese (any hard variety) – 70 g;
- 2 eggs;
- oregano.
Brussels sprouts are first boiled in a regular saucepan over low heat for a quarter of an hour. After cooling, the heads of cabbage are cut in half and placed in a multicooker bowl. In a large bowl, combine the remaining ingredients: milk, eggs, cheese (grated on a coarse grater), oregano. Salt a little and then beat.
Pour this mixture over the cabbage and turn on the “Baking” mode for 0.5 hours. At the end of the program, leave the dish on “Warming” for 15 minutes. You can add cherry tomatoes to the recipe; they will not only add flavor, but the overall dish will look more appetizing, as in the photo above. Serve the casserole with low-calorie sour cream or yogurt.
Peculiarity! You can prepare a casserole according to this recipe with eggplants (without first boiling the vegetable); in the “Baking” mode, the dish is cooked for 1 hour.
Those who first decided to resort to a vegetarian diet to lose weight will need a smooth two-week transition to new food. The best time to do this is in the summer, when freshly harvested vegetables for every taste appear on store shelves.
To make vegetarian dishes in a slow cooker varied, you need to use spices. Turmeric, fennel, anise, asafoetida, cardamom, cinnamon, barberry are not only tasty, but also useful for weight loss. Experts recommend adding cayenne pepper to your dishes, as it improves metabolism.
If a vegetarian dish, in addition to vegetables, includes rice, it is better to boil it in advance until fully cooked in a regular saucepan, so that then it does not take much time to cook foods that do not require long-term cooking in a slow cooker.
To reduce calorie content in different dishes, you can replace sour cream with yogurt, semolina with wheat cereal, and sunflower oil with olive oil. You can do without the latter altogether. Multicooker programs allow you to use water instead of oil.
Useful video: cooking lentils
Lentils are a very healthy product. In vegetarian cuisine it is used in many dishes. An easy and simple recipe for cooking in a multi-cooker, watch the video below.
Conclusion
Vegetarian dishes prepared according to a recipe in a slow cooker are good for breakfast and lunch, and are absolutely irreplaceable for dinner, which should be light. Smart technology helps you quickly and efficiently prepare healthy food that retains a sufficient amount of vitamins and substances valuable for health. It is also important that this food is tasty and varied; new recipes can be tried in your home kitchen every day.
Being a vegetarian does not mean not enjoying every meal. If you don’t believe that there is “no life” without meat, then we recommend visiting the best vegetarian cafes in Moscow, where you can taste dishes prepared according to the best vegan recipes. We guarantee that you will change your mind and will often spoil your household with such dishes.
We invite you to check out some great vegan slow cooker recipes. It is no secret that the “miracle saucepan” has long become an indispensable kitchen assistant; with its help you can prepare first and second courses, and desserts.
Simple soup with seaweed
This recipe is adapted for the Panasonic-10 model. Chop a small onion, a quarter of a bell pepper (red, sweet), a large tomato and a clove of garlic. Grate a small carrot. Place all the vegetables in a multi-cooker bowl and set the “Baking” mode for 20 minutes. Then add chopped potatoes and 4 chopped champignons, a couple of bay leaves and about half a 12 g package of dry seaweed. Add water to the top mark, add seasonings, salt and pepper to your taste. Now set the “Extinguishing” mode for an hour and a half.
Creamy zucchini
Take 3 young zucchini and cut them into rings. In the multicooker, set the “Frying” mode, pour a little ghee, add the zucchini and fry them for 6-7 minutes.
Add a third of a two-hundred-gram glass of milk (or cream), set the “Stew” mode and simmer the vegetables for 20 minutes. After 15 minutes from the start of stewing, add salt and spices (asafetida, black pepper, turmeric, nutmeg), 80 g of grated hard cheese. At the very end of cooking, sprinkle the zucchini with chopped herbs.
Orange sponge cake
Mix 170 g of flour, half a teaspoon of baking soda and a teaspoon of baking powder in one bowl. In another bowl, combine 100 g of kefir, vegetable oil and sugar. Beat with a mixer, and then pour in 150 orange juice, and also add 2 teaspoons of fresh grated orange zest.
Mix the contents of two vessels using a spoon or whisk, but a mixer cannot be used for this purpose. We do not recommend that you knead for a long time, otherwise the biscuit may not rise.
Lightly grease the multi-cooker bowl with oil and pour the dough into it, set it to “Baking” for 45 minutes, but do not rush to take out the pie at the end. Let the biscuit stand for 10 minutes with the lid closed, then open it and let the baked goods cool right in the mold. You can get dessert without any problems - using a double boiler.
To make the glaze, heat a tablespoon of milk with 3 large spoons of sugar and a teaspoon of orange zest. After the sugar has dissolved, add a tablespoon of sour cream. Don’t forget to stir all the time, then add 1.5 tablespoons of oil and cook until thickened.
Cover the cake with warm glaze and decorate.
Vegetarian dishes are low-calorie, so they are rightfully considered beneficial for health and figure. And for some, such a refusal of meat products is a fundamental position in life. In any case, vegetarian recipes in a slow cooker will allow you to get aromatic, tasty dishes and at the same time preserve their nutritional value as much as possible. This cuisine is quite diverse. It involves the preparation of first, second courses and desserts. Using vegetarian recipes, you can create both a daily and holiday menu. They will be useful even for those who do not adhere to this nutritional system. These delicacies can be consumed as a supplement to the main diet, which significantly diversifies it. A multicooker will make the cooking procedure quick and easy.
In a slow cooker this is useful and delicious dish It is prepared very simply and quickly. The main process in its preparation is blanching, since this determines taste qualities And appearance cooked asparagus. When performing this procedure, you should carefully follow the rules. Blanching involves boiling the vegetable for 2 minutes, after which the asparagus is immersed in cold water. This processing allows you to save all useful elements in ready dish and its bright color.
Ingredients:
- asparagus (can use frozen) – 200 g;
- greens – ½ bunch;
- garlic – 1 clove;
- water – 1 l;
- hot pepper – 1 pc.;
- vinegar – 5 tbsp. l.;
- bay leaf – 2 pcs.;
- salt – 5 tbsp. l.
Cooking method:
- The cooking process begins with processing the greens. It needs to be washed, dried and finely chopped.
- Pepper is cut into large pieces.
- Then place the asparagus in the multicooker container. Pour water there so that it covers the vegetable and cook for 2 minutes. Please note that the time is measured from the moment of boiling.
- After boiling, the asparagus needs to be cooled. To do this, it is placed in cold water. Then the water must be drained.
- Next you should prepare the marinade. Filtered water is poured into the bowl of the device, to which bay leaf, vinegar and salt are added. All ingredients should be cooked for 20 minutes in the “Soup” mode.
- Asparagus is placed in pre-sterilized jars. In this case, the container is only half filled.
- Chopped herbs are placed on top, after which everything is sprinkled with garlic and hot pepper.
- Then a second layer of asparagus is placed in the jar, on top of which are again greens and spices.
- The asparagus is poured with marinade, which must cool well.
- Then you need to close the lid tightly and put the jar in the refrigerator for 3 days.
- After this time, the asparagus will be ready; before serving, it is recommended to season the dish with a small amount of olive oil.
Vegetarian slow cooker recipes: asparagus soup
Vegetarian Recipes In a slow cooker, dietary first courses are often prepared. And one of the most popular is cream soup. Fresh and frozen products are suitable for its preparation. Cream, which is also included in the list of necessary products, is preferably of medium fat content. Adds a touch of piquancy to the dish lemon juice and seasonings. Let's look at the cooking process in more detail.
Ingredients:
- lemon – ½ piece;
- asparagus – 300 g;
- cream – 200 ml;
- onion – 1 pc.;
- seasonings and salt - to taste.
Cooking method:
- Cut the onion into small cubes and place in a slow cooker. We activate the device for the “Frying” cooking program and sauté for 3-4 minutes.
- When the onion turns golden, add the asparagus and continue to fry the vegetables for another 5 minutes.
- Then pour 100 ml of cream into the container, set the “Multi-cooker” mode and cook for 10 minutes.
- Next, add the remaining cream, salt, seasonings and lemon juice to the bowl. Cook the soup for another 7 minutes.
- After the beep, the multicooker should be turned off. The cream soup should have a golden color and thick consistency.
- When the dish has cooled down a little, place it in a blender and grind at high speed.
- The finished soup will be thick and smooth. At this point the dish is ready. Serve warm, garnished with herbs.
Vegetarian recipes in a slow cooker: buckwheat with vegetables
This dish can be called a bold experiment. Vegetarian recipes in a slow cooker involve a combination of various ingredients. But using buckwheat and beets in one dish is an unconventional culinary solution. Due to the fact that the vegetables are not fried during the cooking process, the dish turns out to be light and dietary. And juicy beets give buckwheat an appetizing smell. So, let's look at the recipe in more detail.
Ingredients:
- buckwheat – 240 g;
- onions – 1 pc.;
- small beets – 1 pc.;
- carrots – 1 pc.;
- paprika, salt - to taste;
- water – 800 ml;
- butter – 20 g.
Cooking method:
- We start cooking by processing the vegetables. Peel the onion, cut into small cubes and place in a multicooker container.
- Peel the carrots, grate them on a coarse grater and also place them in the bowl.
- We clean the beets, grate them in the same way as carrots and place them in the bowl of the device.
- Next, add buckwheat to the vegetables. Mix the ingredients thoroughly.
- Based on your taste, add butter, spices and salt.
- Fill with water.
- Set the multicooker to the “Stew” or “Grain” mode and cook the porridge for 30 minutes.
- Vegetarian slow cooker recipes allow you to use butter, so you can add a small piece for flavor before serving.
- At this point the dish is ready. Serve hot, garnished with fresh vegetables.
Vegetarian recipes in a slow cooker: Indian rice
Vegetarian recipes in a slow cooker allow you to cook oriental dishes. A special feature of this dish is the use of cumin, which gives the rice a unique aroma and yellowish color. During the cooking process, you should remember that cumin can fully reveal its flavor properties if it is ground or fried. The rice turns out fluffy and does not stick together. In the classic version, ghee is used for cooking, but not every housewife has it. Therefore, you can use butter with 82% fat content. So, let's look at the recipe in more detail.
To prepare this dish you will need:
- cumin – 2 tsp;
- rice groats – 300 g;
- butter – 3 tbsp. l.;
- a pinch of salt.
Cooking method:
- First of all, set the “Fry” mode in the multicooker and place the oil in the bowl. We are waiting for it to melt.
- Next, you need to lay out the cumin and fry it for about a minute, stirring continuously. The readiness of the spice can be determined by its light, pleasant aroma.
- When the cumin is ready, place the washed cereal in a container.
- Mix the ingredients and add salt to taste.
- Next, pour water into the bowl. It should completely cover the rice.
- The multicooker is set to the “Grain” mode.
- Cook the rice until all the water has been absorbed, but it should be slightly undercooked.
- After the water has been absorbed, it is necessary to activate the heating mode and thus the rice should be cooked within 20 minutes.
- You need to stir the cereal once. It is not recommended to perform this procedure often, otherwise the dish will not turn out so crumbly.
- This is Indian cumin rice classic recipe ready.
Vegetarian recipes in a slow cooker: baked potatoes in soy sauce
This is a fairly simple, satisfying and healthy dish, the preparation procedure of which involves two stages: boiling and baking. Thanks to the presence of soy sauce, the potatoes acquire a subtle caramel flavor. However, in order for the dish to be well soaked in the sauce, all ingredients must be stirred regularly during the cooking process. Let's look at the cooking technique in more detail.
You need to prepare the following:
- medium-sized potatoes - 4 pcs.;
- vegetable oil – 50 ml;
- soy sauce – 200 ml;
- salt - to taste;
- garlic – 1 head;
- seasonings - to taste.
Cooking method:
- Potatoes need to be washed and peeled.
- Then cut each potato into 4 parts.
- Place the vegetables in a multicooker container, add water, salt, and add seasonings.
- Select the “Cooking” mode and cook the potatoes for 15-20 minutes.
- Then drain the water and let it cool.
- At the next stage, mix the garlic, having previously crushed it, sauce, seasonings, oil, salt.
- Add the resulting mixture to the potatoes. Select the “Baking” mode and cook for 30-45 minutes.
- The dish must be stirred periodically. Readiness can be determined by the caramel crust that should appear on the potatoes.
- Vegetarian recipes in a slow cooker imply an abundance of herbs and vegetables, so before serving, we season our food and garnish with chopped salad.
Vegetarian recipes in a slow cooker: cottage cheese casserole with oranges
Cottage cheese casserole has long occupied a leading position among vegetarian dessert recipes in a slow cooker. But in the traditional version it is prepared with the addition of raisins. Consider an unusual method of cooking with orange puree. The recipe for this delicacy allows for variations and in the summer you can experiment with cherries, raspberries, strawberries, and cherries. So, let's look at the recipe in more detail.
To get a fragrant and tasty orange-curd casserole, you should prepare:
- orange – 2 pcs.;
- cottage cheese – 500 g;
- sugar – 150 g;
- egg – 3 pcs.;
- sour cream – 100 g;
- starch – 5 tbsp. l.;
- butter - to taste.
Cooking method:
- First you need to beat the whites with a whisk or mixer.
- Then all the ingredients must be mixed. Place cottage cheese, sour cream, 100 g of sugar, butter and yolks into a container. Mix everything.
- Next, add starch and orange zest to the mixture. Add whipped whites.
- You need to peel the oranges and remove the seeds.
- Then, using a blender, make orange puree, adding the remaining 50 g of sugar and a spoonful of starch.
- The multicooker container should be greased with oil, the curd mass should be placed as the first layer, and orange puree should be placed on top.
- Set the “Baking” mode and bake for 60 minutes.
- With this, the delicious casserole is ready.
Vegetarian recipes in a slow cooker: lemon jam
Using a slow cooker, you can make lemon jam. This is a tasty treat that is also very healthy because... its use helps prevent the development colds. In addition, the jam will turn out bright and appetizing. Orange jelly will give it a rich color. A similar vegetarian recipe should be prepared in a slow cooker along with the peel, since it contains a significant amount of vitamins and useful elements. So, let's look at the cooking method in more detail.
Required ingredients:
- sugar – 300 g;
- dry jelly “Orange” – 1 sachet;
- lemon – 500 g.
Cooking method:
- First we process the lemons. They need to be washed, poured boiling water over them and cut.
- The pieces are placed in a blender and crushed. The lemon mass should resemble a paste.
- Chopped citrus fruits are transferred to a bowl, where jelly is added to them. The mass is mixed well.
- Then sugar is added to the lemon-jelly mixture and everything is mixed again.
- The resulting mixture should be poured into the multicooker container.
- Select the “Soup” mode. When the mixture boils, skim off the foam and cook for 20 minutes.
- Then you need to sterilize the jars. To do this, place them on top of the boiling jam.
- After preparation, the lemon mass is poured into jars, which are tightly screwed.
- At this point the jam is ready. It should be stored in the refrigerator for no more than 6 months.
Vegetarian recipes in a slow cooker: a version of lean pilaf:
A multicooker is a device that is still new and unfamiliar to many, so some housewives have some prejudice against it. Meanwhile, the multicooker is very functional and can perfectly replace a saucepan, frying pan, cauldron, oven, steamer, yogurt maker and even a sterilizer for baby bottles.
In addition, cooking in a slow cooker is very convenient - you don’t need to stir the dish all the time and make sure that nothing burns or boils over. A specially selected program will set the desired temperature and cooking time. Many multicookers are equipped with a delayed cooking function - you can load food into them in the evening and set the desired program, and in the morning a hot dish will be ready for breakfast.
And, probably, the most important quality of a multicooker is that the dishes in it turn out incredibly tasty. Due to the high temperature, hermetic lid and long simmering, it creates the effect of a “Russian oven”, which affects the final taste of the finished dishes.
So, in a slow cooker you can cook everything - from simple porridges to pies and bread. Vegetarian dishes are very popular nowadays, as many people lead a healthy lifestyle and try to eat right.
Meat is replaced with protein foods of plant origin - and new, interesting and easy recipes are obtained. The multicooker does an excellent job of preparing vegetarian dishes. It not only makes them very tasty, but also preserves in such dishes a maximum of substances beneficial to the body. In addition, they cook much faster than meat dishes, and this saves a lot of time.
Recipes for the best vegetarian dishes in a slow cooker
Peas - 2.5 cups,
- Water - 5 glasses,
- Salt,
- Pepper,
- Broccoli - 5-7 inflorescences,
- Cauliflower - 5-7 inflorescences.
Peas with greens in a slow cooker. Pea porridge, or pea porridge, is an ideal dish for cooking in a slow cooker. It is with this preparation that it turns out tender and tasty. But you need to take care of preparing such a dish the day before - in the evening you need to soak the peas in cold water (2.5 cups). In the morning, rinse it thoroughly, changing the water several times. Place in a slow cooker and add 5 cups of water. Salt and pepper to taste. Place several broccoli and cauliflower florets on top of the steamer container. Then close the lid and select the “Stew” program (or “Soup” if “Stew” is not available). After the signal about the end of cooking, add butter to the porridge and serve along with steamed greens.
- Vegetarianth pilaf
Rice - 1 glass, 
- Carrots - 1 piece,
- Onion - 1 piece,
- Bell pepper - 1 piece,
- Tomato - 1 piece,
- Greens,
- Garlic.
Vegetarian pilaf in a slow cooker. Wash rice (1 cup). Chop the carrots, chop the onion and fry them in the “Baking” mode until half cooked. Cut bell peppers into large strips and tomatoes into large cubes. Add rice and vegetables to the carrots and onions, pour two fingers of water over them. Set the “Pilaf” mode and cook until the signal. Then sprinkle the finished pilaf with herbs and add finely chopped garlic, mix.
- Vegetarian borscht
Onion - 1 piece,
- Carrots - 1 piece,
- Potatoes - 4-5 pcs.
- Beetroot - 1-2 pcs.
- Cabbage.
Vegetarian borscht. Chop the onion and carrots and fry on the “Fry” setting for several minutes. Then add potatoes and beets, shredded cabbage to them. Pour water, salt and add the necessary seasonings, set the “Soup” mode and cook until the beep.
