Vegetarian Slow Cooking

About author / Pamela Chester

Mom of two; graduate French Culinary Institute; kids cooking program instructor; Master's degree in food studies. Creates kid friendly foods and loves her slow cooker.

This week I will be dedicating my column to vegetarian slow cooking. As I write this, I have just returned from visiting my brother and sister-in-law in the hospital with their new baby girl, Ella. She was born just after midnight last night and I couldn’t be a prouder first-time aunt.

The family won’t be home for another day or two. While I am at their apartment dog-sitting, I have been thinking of simple meals that I can help them prepare in advance to make it easier for them get by in the first few demanding and sleep deprived months. My sister-in-law, Julie, is a vegetarian, and has been for years. Because of this, I began to think about vegetarian recipes that could be made in the slow cooker that would be both easy and delicious.

Although I am an avowed omnivore, (having had a passing phase with vegetarianism back in college), I really enjoy cooking with vegetables and usually cook meatless meals at least three times a week. To me, vegetarian cooking is about concentrating the essence of foods and bringing out the most flavor possible. Cooking without meat can be both good for you and pleasurable. While the slow cooker may not be the first tool you would think of when it comes to preparing meat-free meals, there are a variety of different ways that it can be utilized in vegetarian cooking.

For starters, a vegetable-based stock or broth (an infusion made with vegetables, water, and aromatic herbs) can be made very easily in the crockpot. Just like meat-based stock, vegetable stock can become the building block for many different dishes such as soups, stews, sauces, and risotto. For example, to intensify the flavor of the resulting soup, you can use vegetable trimmings to create a flavorful stock. This is an economical and healthful way to get the most of your ingredients while amplifying the flavor. The recipe below is very easy to make; it should be refrigerated and used within two days.

There are countless deeply flavored vegetable based soups and heartier stews that can be simmered overnight or for several hours in the slow cooker. Healthy, long cooked grain and legume based dishes such as lentil soup provide lots of protein and make a very filling meal or side dish.

Additionally, many slow cooked vegetarian recipes come from various ethnic traditions. Below is a recipe for a vegetarian version of posole, a spicy Mexican stew that becomes a one dish meal. This dish is traditionally served at Christmas or New Year’s but can be enjoyed any time of the year garnished with chopped cilantro and radishes and served with fresh salsa and tortillas for a complete meal.

From the other side of the globe comes Tunisian chickpea stew (Lablabi), which can be made in the slow cooker and is another hearty vegetarian meal consisting of chickpeas, spice, (freshly ground spices are preferable) and onions. This can be served over bread or with pita bread.

With some modifications (removing onions and garlic) to make them new mother friendly, I am looking forward to sharing some of these vegetarian slow cooked dishes with my family and friends, and experimenting to find new ways to use the crockpot in vegetarian cooking.

Serves/Makes: 6

• 1 1/2 cup chickpeas, dried picked over and rinsed, soaked overnight, in water to cover
• 6 cups vegetable stock
• 2 cups onions, coarsely chopped
• 1 tablespoon olive oil
• 1 1/2 teaspoon ground caraway seed
• salt, to taste
• 6 fresh peasant loaf (1-inch wedges), crust removed and torn into 4 to 6 pieces
• 1 1/2 teaspoon cumin
• 3 tablespoons olive oil
• 6 tablespoons chopped pitted black olives
• 1 1/2 tablespoon capers, drained
• harissa or hot sauce, to taste

Serves/Makes: 6

• 1 cup onion, chopped (more if desired)
• 3 cloves garlic, chopped (more if desired)
• 1 1/2 cup mushrooms cut into halves or quarters
• 2 sliced carrots
• 1 celery rib, stem and leaves chopped
• 1 bell pepper, seeded and chopped
• 2 cups chopped squash
• 2 cups canned tomatoes
• 1 can (29 ounce size) hominy
• 1 pinch salt
• 2 teaspoons cumin
• 2 teaspoons oregano
• black pepper, to taste
• 4 tablespoons fresh cilantro, chopped (or to taste)

Serves/Makes: 1 quart

• 1 large onion, chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• 1 parsnip, chopped
• 8 ounces white mushrooms, chopped
• 1 clove garlic, cut in half
• 6 cups water
• 2 bay leaves
• 2 sprigs fresh thyme