I’m celebrating our first bit of autumn weather by sharing three of my favorite vegan slow cooker dinners. I have the Creamy Indian Lentils and Kidney Beans in my crockpot right now for my dinner!
I am still in love with the Slow Cooker Tempeh Braised with Port Wine and Figs in the photo above. It’s a dump everything in the slow cooker and go kinda recipe. But what I love is that it’s an elegant dish that is great at any dinner party.
This Italian Slow Cooker Cranberry Bean Soup with Greens is one of my favorite soups. It’s got everything. Fresh vegetables like sweet potatoes, carrots and greens. It uses cranberry beans, but you don’t have to go out and buy some if they’re not in your pantry. You can use any white bean, pinto or heirloom you do have.
I like to make this for dinner, then freeze the leftovers in single servings. It’s great for a grab and go lunch or to have on a day you aren’t feeling well.
As soon as there’s a chill in the air I’m ready for a big bowl of Slow Cooker Creamy Indian Lentils and Kidney Beans.
You do use canned or pre-cooked Kidney beans instead of using dry. Kidney beans need to be boiled for 20 minutes before putting in the slow cooker. Because of that I usually go ahead and finish off a batch on the stove-top. Then I freeze them in 1 1/2 cup packets, which are about the same amount as a regular can of Kidney beans.
What’s your favorite fall dinner?