5 Vegan Crock Pot Food Recipes

Use these 5 vegan crock pot stew recipes to get you through the winter happy and healthy!

1. Simple Cauliflower Soup

Cauliflower is highly underrated and, despite its lacklustre color, is rich in nutrients and is easy on the digestive system. Studies show it even has cancer fighting properties.

Ingredients:

• 1 tablespoon olive oil
• 1 finely chopped yellow onion
• 3-4 fresh crushed garlic gloves
• 1/2 head of roughly chopped cauliflower
• 1 tablespoon of freshly chopped rosemary
• 3 cups organic vegetable broth

Method:

In a medium temperature crock pot simply add your olive oil, garlic, onion, cauliflower, and rosemary. Pour over your vegetable broth and leave to cook for 4-5 hours on medium temperature. The longer you cook the better the flavor and the easier to digest.

I like to toss the cooked product into a blender to create a smooth and soupy texture.

2. Protein Rich Black Bean Soup

Ingredients:

• 2 tablespoons olive oil
• 5 cups vegetable broth
• 2 cups of dried and soaked black beans
• 1 cup mixed fresh mushrooms
• 1 finely chopped white onion
• 1 fresh garlic clove finely minced
• 1 teaspoon fresh thyme

Method:

Turn the Crock Pot on high and add the olive oil, onion, and garlic and let cook for 15 minutes. Turning the temperature down, add the rest of your ingredients and simply let it cook for 3 hours. I like to add a dollop of sour cream or some organic cheese when I serve for an added boost of protein.

3. White Bean and Kale Stew

This is one of my favorite uses for the all powerful kale. Full of flavor and key vitamins, the ingredients of this soup are sure to leave you feeling strong enough to battle any cold weather thrown your way.

Ingredients:

• 1 large sweet potato
• 1 large yukon gold potato
• 1 tablespoon sesame oil
• 1 medium chopped red onion
• 2 minced fresh garlic cloves
• 1 cup white kidney beans
• 1/2 cup sun dried tomatoes
• 4 cups vegetable broth
• 2 teaspoons of thyme
• 5 cups chopped kale

Method:

Dont be overwhelmed by the long list of ingredients. After chopping and dicing your vegetables, mix all the ingredients except the kale into your Crock Pot. Let stew for 2 hours on medium and add the kale for the last hour of cooking. Salt and pepper to taste and enjoy!

4. Beet, Squash and Apple Puree

Beets really cant be beat. Especially in the cold winter months. This soup puree is packed with vitamins A, B6, C as well as magnesium and potassium. As the beets cook slowly, they caramelize and become beautifully sweet and are excellent antioxidants to battle against infections.

Ingredients:

• 2 teaspoons of coconut oil
• 1 small chopped butternut squash
• 2 large diced beets
• 2 small finely chopped leeks
• 4 cups of vegetable broth
• 1 large chopped apple

Method:

Make sure to chop all ingredients finely and simply toss them into a well pre-heated Crock Pot. Let cook for 6 hours on medium and add salt and pepper to taste. Puree with a hand blender and enjoy!

5. Stewed Squash Chilli

Okay, so this one is more of a chilli than a stew, but the flavors are delightful nonetheless. With beans, squash and kale, it is a sure way to satisfy your hunger and keep your health in check.

Ingredients:

• 1 large diced butternut squash
• 2 tablespoons olive oil
• 1 chopped medium onion
• 4 cloves of minced fresh garlic
• 1 medium chopped green bell pepper
• 1 medium chopped red bell pepper
• 4 diced plum tomatoes
• 3 cups chopped kale
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/4 cup cilantro

Method:

The worst is over once youve got your ingredients peeled, chopped and diced. In a medium heat slow cooker, add your veggies and spices and leave to cook for 3 hours. Add cilantro and season with salt and pepper before serving.

Sources:

10 Nutritious Soups and Stews To Make in Your Slow Cooker

Image Source:

Chowtastic