It has been almost impossible for me to get motivated to cook last week. Even this morning I woke up to 85 degrees and 70% humidity and that was at 7 am! It will be in the 90s soon and I’m solving my problem for this week by coming up with a vegan slow cooker menu plan.
For years, I’ve been an advocate of using your slow cooker all year round. It doesn’t heat up your kitchen like the stove-top or oven does. I know that using the grill would help too, but when it’s that hot I just don’t want to stand outside!
If you don’t have a slow cooker yet or you’re looking for a new one be sure to read my tips on picking out the right slow cooker for you. You’ll also find some tips about slow cooking too!
7 Main Course Vegan Slow Cooker Recipes and A Dessert Too:
Monday: Vegan Slow Cooker Mole Mushroom Taco Filling can be used in a burrito or even lettuce wraps which is my summer wrap of choice. This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart crockpot.
Tuesday: This slow cooker Root Veggie Barley Risotto has no added oil and can be easily made into a summer dish by using sweet potato, carrot, and golden beets. Make a gluten-free version by using oat groats in place of the barley. This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart. (Photo by Kate Lewis)
Wednesday: Vegan Slow Cooker No-Honey Tofu has no added oil and can take the place of Chinese take out anytime at my house. You can eat it over steamed rice or in lettuce wraps. I ate my leftovers cold in wraps for lunch and they were great! This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart.
Thursday: These Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans are one of our favorite Indian recipes to make at home and has no added oil. I usually serve it with some steamed rice made in my Instant Pot (or rice cooker). This recipe uses a 4-quart crockpot, but you can cut the recipe in half and use your 2-quart slow cooker.
Friday: What is better to end the week with then some easy tacos? This Slow Cooker Lentil-Quinoa Taco Filling can be used on taco salads and have no added oil. Make a quick and easy dressing by blending avocado with some salsa verde. This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart. (photo by Kate Lewis)
Saturday: This Vegan Slow Cooker Fresh Corn Risotto really captures the flavors of summer and cooks in less than 2 hours while you are enjoying yourself doing something outside the kitchen. Plus it has no added oil. It’s a crockpot dish to make on the weekend or a day that you work from home. This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart. (Photo by Kate Lewis)
Sunday: Take it easy and throw these Slow Cooker Sloppy Black-Eyed Peas together in the morning. That way you can enjoy the whole day knowing that dinner is waiting for you! You just need to add a few of the fresh veggies 30 minutes before serving and it has no added oil. (photo by Kate Lewis)
Dessert: Treat yourself and make this Slow Cooker Herb Vegan Pound Cake. Baking in your slow cooker is truly satisfying. I usually bake in my 6-quart slow cooker and put my cake in a loaf pan. Make this oil-free by using vegan yogurt in place of the Earth Balance.