Recipes

Tomato-Lentil Soup

Tomato-Lentil Soup

Couverts6 servings
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Equipment

  • Saucepan 3-quart

Ingredients

Instructions

  • In 3-quart saucepan, heat oil over medium-high heat.
  • Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.
  • Stir in remaining ingredients except tomatoes.
  • Heat to boiling.
  • Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.
  • Stir in tomatoes.
  • Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated.
  • Remove bay leaf.

Notes & Wine Advice

This soup is so easy because there’s no need to soak lentils as you need to do with dried beans.
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Course; Soup
Diets; Low Fat / Vegetarian

Tortellini Soup

Tortellini Soup

Couverts5 servings
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Equipment

  • 4-quart Dutch oven

Ingredients

Instructions

  • In 4-quart Dutch oven, melt butter over medium heat.
  • Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender.
  • Stir in water and bouillon cubes.
  • Heat to boiling.
  • Reduce heat to low; stir in tortellini.
  • Cover; simmer about 20 minutes, stirring occasionally, until tortellini are tender.
  • Stir in parsley, nutmeg and pepper.
  • Sprinkle individual servings with cheese.

Notes & Wine Advice

Next to the ever-popular chicken and beef bouillon cubes, you will now find vegetable bouillon cubes. These cubes are a convenient way to add great flavor in a flash! They’re also a must for people who don’t want to use any animal products.

Nutrition values

Calories: 280 kcal
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Course; Soup
Diets; Low Fat / Vegetarian

Beer-Glazed Brats and Beans

Beer-Glazed Brats and Beans

Couverts8 servings
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Ingredients

  • 2 cans 28 oz each vegetarian beans in sauce or baked beans
  • 1 ⁄4 teaspoon chili powder
  • 2 tablespoons butter
  • 1 large sweet onion thinly sliced
  • 8 vegetarian bratwurst
  • 1 tablespoon packed brown sugar
  • 1 teaspoon ground mustard
  • 1 ⁄4 cup barbecue sauce
  • 1 ⁄4 cup beer
  • 8 hot dog buns toasted

Instructions

  • In 6-quart slow cooker, combine beans and chili powder.
  • In 10-inch skillet, melt butter over medium heat.
  • Add onion; cook 6 to 8 minutes, stirring frequently, until onions are very tender.
  • Using tongs or slotted spoon, remove onion from skillet; arrange in layer over beans.
  • Do not stir into beans.
  • Arrange bratwurst over onion.
  • In small bowl, mix brown sugar, mustard, barbecue sauce and beer.
  • Pour over bratwurst; do not stir.
  • Cover; cook on Low heat setting 3 to 4 hours.
  • To serve, place bratwurst in each bun.
  • Lift onion with tongs; arrange over bratwurst in buns.
  • Serve beans as a side dish.

Notes & Wine Advice

Vegetarian brats vary by brand, but generally, most require very short cooking times and will dry or fall apart if overcooked. The slow cooker offers a great, gentle slow heat, but this recipe requires just 3 to 4 hours and is not one that can cook all day. Do not overcook this dish. You might also want to try different brands of brats so you can find the brand you prefer to use.

Nutrition values

Calories: 540 kcal
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Course; Crockpot / Slowcooker
Diets; Vegetarian

Slow Cooker Smoky Chipotle Soft Tacos

Slow Cooker Smoky Chipotle Soft Tacos

Couverts18 tacos
Deel op Facebook Print Recipe

Equipment

  • 8-inch skillet
  • slow cooker

Ingredients

  • Cooking spray
  • 1 large onion chopped (1 cup)
  • 1 Anaheim chile chopped (1⁄3 cup)
  • 6 cups frozen soy-protein burger crumbles from two 12-oz packages
  • 3 ⁄4 cup chili sauce
  • 11 ⁄2 cups water
  • 1 ⁄2 cup mole sauce from 9-oz container
  • 1 tablespoon chopped chipotle chiles in adobo sauce from 7-oz can
  • 1 teaspoon ground cumin
  • 3 ⁄4 teaspoon salt
  • 18 flour tortillas for soft tacos & fajitas 6 inch; from two 8.2-oz packages
  • 2 cups shredded Cheddar cheese 8 oz
  • 3 medium tomatoes chopped (11⁄2 cups)

Instructions

  • Generously spray 8-inch skillet with cooking spray.
  • Add onion and Anaheim chile; spray onion and chile with cooking spray.
  • Cook over medium heat 4 to 5 minutes, stirring occasionally, until onion is crisp-tender.
  • Spray 31⁄2- to 4-quart slow cooker with cooking spray.
  • Mix onion mixture and remaining ingredients except tortillas, cheese and tomatoes.
  • Cover; cook on Low heat setting 4 to 5 hours.
  • If slow cooker has black liner, do not cook longer than 5 hours or mixture may burn around edge.
  • To serve, spoon 1⁄3 cup burger mixture onto each tortilla; top with cheese and tomatoes.
  • Roll up tortillas.
  • Burger mixture will hold on Low heat setting up to 2 hours; stir occasionally.

Notes & Wine Advice

Carry out the Mexican theme of your menu with bowls of black beans, Spanish rice, tortilla chips and salsa. Mole sauce is a rich, spicy and slightly sweet Mexican sauce. Look for it with the Mexican ingredients in your supermarket. If it’s unavailable, enchilada sauce is a good substitute.

Nutrition values

Calories: 250 kcal
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Course; Crockpot / Slowcooker / Taco’s
Diets; Vegetarian

Veggie Joes

Veggie Joes

Couverts16 servings
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Ingredients

  • 4 cups frozen soy-protein burger crumbles from two 12-oz packages
  • 1 medium onion finely chopped (1⁄2 cup)
  • 11 ⁄2 cups ketchup
  • 1 ⁄2 cup water
  • 2 tablespoons packed brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon yellow mustard
  • 1 ⁄2 teaspoon pepper
  • 1 ⁄4 teaspoon salt
  • 16 sandwich buns split
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Course; Crockpot / Slowcooker
Diets; Vegetarian

Vegetarian Chili with Spicy Tortilla Strips

Vegetarian Chili with Spicy Tortilla Strips

Couverts6 servings
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Ingredients

CHILI

  • 1 can 15 oz dark red kidney beans, drained
  • 1 can 15 to 16 oz spicy chili beans, undrained
  • 1 can 15 oz pinquito beans, undrained
  • 1 can 14.5 oz chili-style chunky tomatoes, undrained
  • 1 large onion chopped (1 cup)
  • 2 to 3 teaspoons chili powder
  • ⅛ teaspoon ground red pepper cayenne

SPICY TORTILLAS STRIPS

Instructions

  • 1 In 3 1⁄2- to 4-quart slow cooker, mix chili ingredients.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Meanwhile, heat oven to 375°F.
  • Brush both sides of tortillas with oil.
  • Lightly sprinkle red pepper on one side of tortillas.
  • Cut into 1⁄2-inch strips.
  • Place in single layer on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until strips are crisp and edges are light brown.
  • Stir chili well.
  • Top individual servings with tortilla strips.

Notes & Wine Advice

Pinquitos are small, tender, pink beans and are great in this chili—however, if you can’t find them, just substitute pinto beans.

Nutrition values

Calories: 270 kcal
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Course; Chili / Crockpot / Slowcooker / Tortilla
Diets; Low Fat / Vegetarian

Spicy Black Bean Barbecue Chili

Spicy Black Bean Barbecue Chili

Couverts6 servings
Deel op Facebook Print Recipe

Equipment

  • Dutch oven 4-quart
  • skillet 10-inch

Ingredients

Instructions

  • In 4-quart Dutch oven, heat beans and 10 cups water to boiling.
  • Reduce heat; simmer uncovered 10 minutes.
  • Remove from heat.
  • Cover; let stand 1 hour.
  • In 10-inch skillet, heat oil over medium-high heat.
  • Add onion and garlic; cook about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
  • Drain beans.
  • Place beans in 31⁄2- to 4-quart slow cooker.
  • Add 4 cups water and onion mixture.
  • Cover; cook on Low heat setting 10 to 12 hours.
  • Stir in tomatoes, barbecue sauce, chile, adobo sauce and frozen soy-protein crumbles.
  • Increase heat setting to High; cover and cook 30 minutes.
  • Top individual servings with bell pepper and cilantro.

Notes & Wine Advice

For chili that is spicier, use 2 chipotle chiles and 2 teaspoons adobo sauce.
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Course; Chili / Crockpot / Slowcooker
Diets; Low Fat / Vegetarian

Creamy Split Pea Soup

Creamy Split Pea Soup

Couverts8 servings
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Equipment

  • slow cooker

Ingredients

  • 1 bag 16 oz dried green split peas (2 cups), sorted, rinsed
  • 6 cups water
  • ½ cup dry sherry if desired
  • 1 large dark-orange sweet potato peeled, chopped (2 cups)
  • 1 large onion chopped (1 cup)
  • 4 cloves garlic finely chopped
  • 1 tablespoon salt
  • 3 cups firmly packed chopped fresh spinach leaves
  • 1 cup half-and-half
  • 2 tablespoons chopped fresh dill weed
  • Freshly ground pepper to taste

Instructions

  • In 3 1⁄2- to 4-quart slow cooker, mix split peas, water, sherry, sweet potato, onion, garlic and salt.
  • Cover; cook on Low heat setting 10 to 11 hours.
  • Stir in spinach, half-and-half and dill weed.
  • Cover; cook on Low heat setting about 30 minutes longer or until spinach is wilted.
  • Season with pepper.

Notes & Wine Advice

If you are looking for a meatless but not vegetarian recipe, use a 48-ounce can of chicken broth and 2 cups of water instead of 6 cups water.

Nutrition values

Calories: 240 kcal
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Course; Crockpot / Slowcooker / Soup
Diets; Low Fat / Vegetarian

Barley–Pine Nut Casserole

Barley–Pine Nut Casserole

Couverts5 servings
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In 3- to 4-quart slow cooker, mix all ingredients except green onions and nuts.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Before serving, stir in green onions and pine nuts.
  • *To toast pine nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.
  • Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Notes & Wine Advice

Barley is the perfect grain to cook in the slow cooker. The long, slow cooking makes the barley tender but not gummy. Serve this casserole with steamed edamame for a great dish with extra protein.

Nutrition values

Calories: 230 kcal
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Course; Casserole / Crockpot / Slowcooker
Diets; Low Fat / Vegetarian

Mediterranean Minestrone Casserole

Mediterranean Minestrone Casserole

Couverts5 servings
Deel op Facebook Print Recipe

Equipment

  • slow cooker

Ingredients

Instructions

  • In 3- to 4-quart slow cooker, mix all ingredients except green beans, macaroni and cheese.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Stir in green beans and macaroni.
  • Increase heat setting to High; cover and cook about 20 minutes longer or until beans and macaroni are tender.
  • Sprinkle with cheese.

Notes & Wine Advice

Looking to get a healthy dose of vegetables? This vegetarian main dish has carrots, onions, tomatoes and green beans, in addition to fiber-rich garbanzos.

Nutrition values

Calories: 350 kcal
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Course; Casserole / Crockpot / Slowcooker
Cuisine; Mediterranean
Diets; Vegetarian