Fresh from the Vegetarian Slow Cooker
There’s nothing better than a great fresh vegetarian meal, but if you don’t have the time to slave over a hot stove, take advantage of your slow cooker to make a great meal. You can make a lot of vegetarian things fresh from your slow cooker. Here are a few recipes you may want to try out!
Fresh Vegetarian Slow Cooker Bolognese Sauce
* 2 cups dried soybeans
* 4 large tomatoes, cut into wedges
* 1 large onion, chopped
* 1 pound okra, chopped
* 1 cup pitted green olives
* 1 cup pitted black olives
* 2 (6 ounce) cans tomato paste
* 3 (14.5 ounce) cans peeled and diced tomatoes
* 3/4 cup grated Parmesan cheese
* 1 cup red wine
* 1/4 cup olive oil
* 1 (11 ounce) can whole kernel corn, drained
* 2 tablespoons dried oregano
* 2 tablespoons dried basil
* 4 tablespoons Italian seasoning
* salt to taste
* 1/2 teaspoon pepper
Fresh Vegetarian Slow Cooker Bolognese Sauce
* 2 cups dried soybeans
* 4 large tomatoes, cut into wedges
* 1 large onion, chopped
* 1 pound okra, chopped
* 1 cup pitted green olives
* 1 cup pitted black olives
* 2 (6 ounce) cans tomato paste
* 3 (14.5 ounce) cans peeled and diced tomatoes
* 3/4 cup grated Parmesan cheese
* 1 cup red wine
* 1/4 cup olive oil
* 1 (11 ounce) can whole kernel corn, drained
* 2 tablespoons dried oregano
* 2 tablespoons dried basil
* 4 tablespoons Italian seasoning
* salt to taste
* 1/2 teaspoon pepper
Cover soybeans with water and soak for several hours, or overnight. In a slow cooker combine soybeans, tomatoes, onion, okra, green olives, black olives, tomato paste, chopped tomatoes, Parmesan cheese, wine, olive oil, corn, oregano, basil, Italian seasoning, salt and pepper. Mix well. Cook on low for 12 to 24 hours, stirring occasionally. Serve over your choice of cooked pasta.
Fresh Slow Cooker Monterey Spaghetti
* 4 ounces spaghetti, broken into pieces
* 1 egg
* 1 cup sour cream
* 1/4 cup grated Parmesan cheese
* 1/8 teaspoon crushed garlic
* 3 cups shredded Monterey Jack cheese
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1/2 (6 ounce) can French fried onion
* 4 ounces spaghetti, broken into pieces
* 1 egg
* 1 cup sour cream
* 1/4 cup grated Parmesan cheese
* 1/8 teaspoon crushed garlic
* 3 cups shredded Monterey Jack cheese
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1/2 (6 ounce) can French fried onion
In a large pot with boiling salted water cook spaghetti until al dente. Drain. In a large bowl mix together the sour cream, grated Parmesan cheese, and minced garlic. After beating the egg in a small bowl, transfer to the large bowl and blend together. Transfer to a greased slow cooker.
Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onions to the slow cooker. Stir contents of slow cooker until just blended. Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours.
In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onions to top of casserole. Serve when cheese is melted.
When you use fresh ingredients in your slow cooker to make vegetarian meals, you will find the meals to be not only delicious, but convenient as well.
