Five foolproof vegan slow cooker recipes
Food is one of my long-standing passions. But while I might know what I enjoy eating, I find that most meals I want to make have already been documented online, or are beyond my capability, as a “spoonie” (disabled person with limited energy). However, using a slow cooker means I can make quite a lot of satisfying food with relative ease, and I’d encourage anyone to do so.
I’ve taken the time to hone five recipes (adapted over time from a selection of different versions), and present them here for your convenience. If you’ve never used a slow cooker before, do have the confidence to give these a try! And please let me know how you get on with them.
- Perfect veggie chilli
- Vegetable Korma
- Veg Bourguignon
- Butternut Squash & Carrot Stew with Cobbler
- Root & Fruit Tagine
I’m vegetarian, although these recipes happen to be vegan (or very easily converted). However my meat-eating partner and neighbour are always delighted to tuck in as these dishes are full of flavour and texture.
Where I’ve called for stock or bouillon, I use 250ml boiling water to 2 teaspoons vegan lo-salt bouillon powder. Butter can be substituted with Pure vegan spread. Where I say “diced” I intend pieces no larger than 1cm2, and “chopped” means roughly an inch square – but you can adjust for your own preference, of course.
Some slow cooker info: I use a 3.5 litre Cookworks cooker which cost just £12. This size provides a generous meal for two, and then three or four lunch-sized portions to freeze for later. So these recipes would probably feed a family of four for dinner, particularly if served with rice or bread. Also, I tend to prepare the meal in the afternoon, then cook on high for 3-4 hours. If you prefer to prep earlier in the day, an hour on high is roughly equal to two or three hours on low. However my experience has been that once things are done in a slow cooker, they don’t go over if you leave them a bit longer – even courgette held its texture! If you set any of these recipes going in the morning and leave it all day, please let me know how you got on.
Perfect Veggie Chilli
Ease of preparation: Couldn’t be easier! Just chuck everything into the pot!
Spoonie notes: You need to be able to open tins and chop firm vegetables.
Freezes: Very well.
This veggie chilli is a crowd pleaser. It can be served on rice, potatoes, in a wrap – and accompanied by cheese, soured cream, or a crisp green salad. It is fairly mild (just a little comforting chilli warmth) because the first time I tried it, I ended up swapping out the liquid with cool passata while my eyes were streaming… I’d suggest you try it my way to begin with, and if you then want it hotter, wait until an hour before serving (when the vegetables are cooked and a sauce has formed) and add extra chilli to taste at that point.
1 courgette, diced
1 large leek, chopped into small pieces
2 carrots, in ribbons (use a peeler – or you can grate, but ribbons give a better texture)
1 parsnip, diced
2 cans chopped tomato
2 cans beans (rinsed) – I usually use one can black eye beans, one can kidney beans
½ – 1 teaspoon cumin powder
½ – 1 teaspoon chilli flakes
½ teaspoon chilli powder
A generous shake of paprika
Just put everything into the pot! I recommend the firmer veggies at the bottom, as they will get the heat soonest, then the contents of the cans, then the seasoning.
To begin with, everything will be firm and fairly raw – that’s normal. Come back an hour or two before the end and give it a good stir to mix everything together before leaving it to finish cooking.
Cook on high for 3½ hours.
Ease of preparation: Requires a food processor. Fairly easy though – you just make the paste in the food processor, then chuck it in the cooker with everything else.
Spoonie notes: You need to open the can of coconut, and grate ginger by hand. The korma paste, once made, can be a skin irritant.
Freezes: Very well, although the cauliflower loses a little texture when re-heated.
This korma is delicious and impressive. I like to serve it with fragrant rice.
Make sure to use full-fat coconut milk (whichever you can get with the highest fat content – brand doesn’t matter) as it isn’t so flavoursome and unctuous if you use a reduced fat version. Also, note that while it is very tempting to dip your finger into the delicious korma paste, it will be very hot, and will irritate your skin and probably your throat too. Don’t say I didn’t warn you!
Stage 1 – Korma paste.
Mix the following in a food processor:
40g raw cashews
2 garlic cloves, roughly chopped
4 inches of fresh ginger, grated
1 chilli pepper (deseeded and roughly chopped)
½ bunch fresh coriander
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon cayenne
1 teaspoon garam marsala
2 tablespoons tomato puree
3 tablespoons dessicated coconut
Small pinch of salt
Water – for consistency (add once the rest is blended, until you have a good paste)
Stage 2 – The base.
In your cooker, mix together:
All the korma paste
1 can full-fat coconut milk
Stage 3 – The whole thing.
To the base in the cooker, add:
2 leeks (diced)
3 medium potatoes (diced)
2 carrots (diced)
2 tomatoes (diced, and ideally de-seeded and skinned)
4 cloves garlic (chopped fine)
½ head cauliflower (in small florets or chunks)
Cook on high for 3½ hours.
80g peas (blanched frozen peas are fine)
40g raw cashews (in halves)
Cook for another ½ hour on high – you can serve once the cashews have softened.
I love the flavour of boeuf bourguignon, but don’t eat meat. So here’s a vegan version. The vegetables I’ve used work well for me, but you can vary them with the veg of your choice. Just make sure they are in fairly solid chunks and will hold their shape. If you want to use mushroom I would suggest quarters of portabello, added 15 minutes before serving. (I am one of those awkward vegetarians who doesn’t much care for mushroom, but at least chunks of the larger varieties have flavour and won’t go slimy.) I’ve left the quantities vague; I use “about so-many” – whatever looks right in the pot.
This is one of those simple but delicious dishes where you can’t help drinking the dregs from the bowl… or sopping it up with some good chunky bread. Alternatively you can make a simple herb dumpling and add them to the pot 30 minutes before serving.
Ease of preparation: Simple, although you do need to brown the veg in a pan first.
Spoonie notes: You need to chop firm veg, and fry them in a pan.
Freezes: Haven’t tried it. I would imagine it freezes fairly well because the vegetables I use would cope well with re-heating, but there is a high liquid content to this dish so you might want to be careful if using other vegetables such as mushrooms.
Stage 1 – The vegetables.
All the vegetables should be chopped into large chunks (e.g. halve a baby new potato, leave shallots whole, cut carrots into chunks along their length). Blanch the shallots, then fry all the veg together in a pan (in a little butter or Pure) until they are starting to brown and soften.
Stage 2 – The sauce.
1 small can tomato puree
400ml red wine (I usually use a £5 Côtes du Rhône)
Lots of fresh thyme
5 bay leaves
A bulb of garlic, finely chopped (yes, a bulb! If you really don’t like garlic then ease up on it.)
Dissolve the tomato puree into the water so there are no lumps of puree. Then add this to the pot, along with the bouillon, wine, herbs and garlic. Stir the sauce to mix.
Stage 3 – The whole thing.
Once the veg have started to soften and lightly brown, add them to the sauce in the pot.
Cook for 3 hours on high.
When serving, don’t forget to put the bay leaves aside – I would leave them in the pot as long as possible, but don’t serve them.
Butternut Squash and Carrot Stew with Cobbler
This soft, comforting stew is sweet and tasty. The cobbler isn’t vegan but you could adapt it by leaving out the cheese, or just make a herb dumpling instead.
My top tip is to eat the stew cold the next day with a generous dash of balsamic vinegar.
Ease of preparation: Simple. The cobbler might sound fiddly to people who don’t usually bake, but it’s dead easy when you give it a try.
Spoonie notes: You need to open a can, and start the stew cooking in a pan, which means transferring quite a large quantity into the pot. Also, butternut squash is very hard to cut! You can buy packets of prepared chopped squash (fresh or frozen) and I would recommend that if you have any difficulty with your hands or wrists. The cobbler requires making “breadcrumbs” which takes a couple of minutes of wrist action, but you can always leave it out and just make the stew.
Freezes: Frankly, I wouldn’t – the stew is soft and comforting but I suspect it would turn mushy on re-heating. However, to refrigerate it for a few days keep the cobbler dough separate, then bake individual servings on a baking tray or in the pot as required.
Stage 1 – The stew.
1 large onion, chopped
500g butternut squash, chopped
500g carrot, diced
1 tin chopped tomatoes
1 teaspoon caster sugar
3 sprigs rosemary or 2 teaspoons dried rosemary (I put them in a piece of knotted muslin, to get the flavour without having solid rosemary pieces throughout the dish)
Brown the onion in a large pan (I use a dash of olive oil). Add the other ingredients. Bring to the boil. Transfer to the slow cooker and then cook on high for 3 hours.
Stage 2 – The cobbler (optional).
50g butter or Pure vegan spread
150g self raising flour
A pinch of salt
(rub these three things together to make “breadcrumbs”)
75g crumbled stilton or feta
2 sprigs or 1 teaspoon rosemary, chopped very finely
Water for consistency
(add the cheese and herbs to the “breadcrumbs”, then stir in enough water to make a firm dough)
Pat out the dough into a shape somewhat smaller than your cooker’s diameter. Cut it into triangle segments. Then place them on top of the stew (with gaps between each piece) after the stew is cooked, and continue to cook the whole dish for another 30 minutes until the cobbler is puffy.
Serve and enjoy!
Root & Fruit Tagine
Again, I’ve turned to root vegetables to make this dish. However, you could use any that you prefer. In future I’m going to try theming it to give the dish more of an identity, so for example you might have sweet potato and apricot as the main ingredients with just small quantities of other items. Let your imagination run away – why not try olives, or chestnuts? You can vary the dried fruit too, of course.
But to get you started, here is my tried and tested recipe.
Ease of cooking: Very simple – add things to the pot, cook, add the rest, done.
Spoonie notes: You’ll need to open a can, and chop firm vegetables.
Freezing: Haven’t tried it – but I think the fruit would lose its texture on re-heating.
500g carrot (chopped)
500g parsnips (chopped)
500g turnip or potato (chopped)
2 leeks (chopped)
12 dried apricots (in small pieces)
8 prunes (in small pieces)
1 can of chick peas (rinsed)
Stock – enough to cover the vegetables with an inch of liquid
2 teaspoons cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon cayenne
2 teaspoons ground turmeric
A pinch of salt
Large bunch fresh parsley (finely chopped)
Large bunch fresh coriander (finely chopped)
Add everything except the dried fruit and fresh herbs to the pot. Cook on high for 3 hours.
Then add the dried fruit, parsley and coriander, and cook for another 15 minutes before serving.
While these are a few dishes to get you started, a slow cooker can also be used to make savoury rice (you could then freeze portions to eat with the chilli or korma), or a dessert dish such as chocolate rice pudding, or stewed rhubarb. There are so many opportunities!
Please let me know if you try any of these recipes, and if you adapt them, what changes you made and how they worked for you!