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.
I’m sharing it with you today to make your scorching hot summer days easier too. And guess what? They are made right in your slow cooker! Yes, your crockpot can change your summer cooking.
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.
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 out 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 slow cooker, but you can cut the recipe in half and use your 2-quart.
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.