Vegetarian Recipes That Prove Your Slow Cooker Isn't Just For Meat (2024)

FAQs

Is a slow cooker worth it for vegetarians? ›

Many of our meat-based recipes can be easily made vegetarian by removing or substituting the meat for a veggie alternative, and there are certain ingredients and recipes that are perfect for veggie slow cooking! You don't need to pre-cook any of your vegetables, the slow cooker will do it all!

Make everything from stews, curries and even desserts in an easy to use slow cooker. Just simply add your ingredients and let the machine do the work- perfect for busy weeknights and family dinners. See our family slow cooker recipes for roast dinners, casseroles, and more.

The best vegetables for a slow cooker are sturdier veggies like celery, carrots, tomatoes, onions, peppers and green beans, like we used in this recipe.

The low temperature of slow-cooking makes it almost impossible to burn even food that has been cooked too long. However, some meats and most vegetables become nearly tasteless or "raggy" if over-cooked. Food can be set to slow-cook before leaving for the day so it is ready on return.

Fish, shellfish, oysters and clams need to be cooked quickly. Obviously, slow cooking isn't quick, and it will obliterate these delicate proteins. The only seafood exceptions are squid and octopus because they tend to be tough meats and slow cooking makes them tender.

Yes, it's safe to leave a slow cooker on when you leave the house. The purpose of a slow cooker is to allow you to cook while you aren't home. Slow cookers simmer food slowly, killing bacteria and raising meat to the perfect internal temperature.

Eat beans, pulses, eggs and other sources of protein

Pulses are particularly important for people who don't get protein by eating meat, fish or dairy products. Other non-dairy sources of protein include eggs and meat alternatives, such as tofu, mycoprotein (such as Quorn), textured vegetable protein and tempeh.

What can I cook instead of meat? ›

Preheat the cooker and add hot liquids, if possible. Preheating the crock before adding ingredients or cooking on the highest setting for the first hour will ensure a rapid heat start and will shorten the time foods are in the temperature danger zone.

Just plug in your slow cooker, add your chosen recipe's ingredients, set the cooker to low or high, depending on the recipe's instructions, add the lid and let it cook. Once your dish is done cooking, you can either switch the slow cooker off to turn off the heating element, or warm if you're not ready to enjoy it yet.

Never ever put liquid into the base of a slow cooker. It was not designed for that and clearly states not to immerse the base in water. The heating element and components are not in a waterproof environment. You will quickly ruin the heating element and risk injury from electrical leakage into the metal base.

The answer is yes. LiveStrong says cooking your food too long in a slow cooker can cause the ingredients to shrink and lose any tenderness they once had. However, other ingredients might turn mushy, which is also something no home cook is looking to achieve.

: I know that boiling vegetables makes them lose some of their nutritional value. But what if you cook them in a slow cooker and eat the liquid the vegetables stewed in? Answer: Done right, veggies prepared in slow cookers can deliver disease-fighting nutrients and a delectable meal all in one bowl.

So, in conclusion, slow cookers are great. They're a convenient, cost-effective, and versatile kitchen appliance that can be used to make a wide range of delicious meals with minimal effort. Whether you're cooking for your partner or entertaining guests, a slow cooker is nice to have in any kitchen.

A slow cooker can help with eating healthily, as this way of cooking doesn't need much (if any) fat, which can help to lower the calorie content. It also intensifies flavours – which is helpful when cutting down on salt.