22nd Oct 2014

3 Tasty vegan slow-cooker recipesIt’s slow-cooker season….

And you know what that means…..

It’s time for warm and delicious soups, stews, dips, steel-cut oats, warm holiday drinks, and more! (All vegan, of course)

So break out the slow-cooker, and get ready to enjoy some mouth-watering, and warm vegan recipes.

Here are 3 tasty vegan slow-cooker recipes for your upcoming chilly nights.


Salsa Corn Dip



-2 (11 ounce cans of Mexican corn, drained (you can use fresh corn kernels and add diced green and red bell peppers)

-2 (4 ½ ounce) cans of chopped green chilies, drained

-2 (8 ounce) packages of tofutti cream cheese, softened

-1 cup of your favorite brand of salsa

-1 daiya cheddar wedge, cut into chunks

-¼ cup of your favorite hot sauce

-1 teaspoon of onion powder

-1 teaspoon of garlic powder

-1 teaspoon of cumin

-1 teaspoon of cayenne pepper

-Salt and pepper to taste

-Diced tomato, red onion, sliced green onions, and fresh cilantro for garnish (optional)

-Tortilla chips for dipping



-Pour all of the ingredients into the slower cooker

-Stir and cover

-Cook on low until cheese had melted.

-Add the diced tomato, red onion, and sliced green onions on the top of the dip

-Add some cilantro (optional)

-Serve over warm tortilla chips

Serving suggestion: Avocado goes great a with nachos.


Curried Vegetable and Chickpea Stew (Serves 8-10)


-1 teaspoon olive oil

-1 tablespoon salt

-¼ teaspoon black pepper

-1 tablespoon curry powder

-1 tablespoon brown sugar

-⅛ teaspoon cayenne pepper

-2 cups vegetable broth

-1 medium head of cauliflower, cut into bite-sized florets

-2 (16-ounce) cans chickpeas, drained and rinsed

-2 all-purpose potatoes, diced

-1-inch piece ginger, peeled and grated

-3 garlic cloves, minced

-1 large onion, diced

-1 green bell pepper diced

-1 red bell pepper, diced

-1 (28 ounce) can diced tomatoes (juice included)

-10 ounces baby spinach

-1 cup coconut milk



-Heat the oil in a skillet (over medium heat)

-Saute the onion with one teaspoon of salt (5-6 minutes or until translucent)

-Add the potatoes and another teaspoon of salt (saute until potatoes are translucent around the edges)

-Stir in brown sugar, ginger, curry, garlic, and cayenne (cook for 30-40 seconds)

-Pour in ¼ cup of vegetable broth (scrape the bottom of the pan to deglaze)

-Pour the onion-potato mixture into the slower-cooker

-Add the rest of the vegetable broth, chickpeas, bell pepper, cauliflower, and tomatoes with their juices, the black pepper, and the last teaspoon of salt to the slow-cooker.

-Stir and make sure liquid comes half-way up the sides of the slow-cooker bowl. (add more broth if necessary)

-Cover and cook for 4 hours on high

-Stir in the spinach and coconut milk

-Cover lid for 1-2 minutes to allow the spinach to wilt.

-Taste and add other seasonings as needed.

Serving suggestions: Serve over couscous, brown rice, or orzo pasta.


Vegan Pumpkin Pudding Pie Recipe (Serves 8)



-15-oz. can pumpkin

-Egg substitute equivalent to 2 eggs (applesauce, or soy yogurt)

-½ cup bisquick

-½ cup sugar

-¼ cup brown sugar

-1 ⅓ cups nondairy creamer

-2 Tablespoons melted margarine

-2 ½ teaspoons pumpkin pie spice

-2 teaspoons of vanilla



-Add all of the ingredients into the bowl

-Lightly grease the slow-cooker

-Cook on low for 7-8 hours


We hope you enjoy these easy vegan slow-cooker recipes!