10 Vegetarian Meals from the Slow Cooker
Need some inspiration for working an extra meatless dinner into your meal plan? Look no further than your slow cooker. When the slow cooker’s involved, you know cooking is bound to be an easy affair.
From a light, bright noodle soup and tikka masala to veggie pot pie and cheesy enchiladas, here are 10 vegetarian meals to make in your slow cooker.
Frozen ravioli is the best kept secret for making a homestyle lasagna with barely an effort. You just layer it in a slow cooker with a tangy marinara sauce and mild shreds of mozzarella cheese and, eight hours later, you’re digging into a bowl of saucy lasagna.
This is a light, bright slow cooker soup I know I’ll be making year-round. It cooks all day, leaving you with the most flavor-rich broth. Then all that’s left to do in the evening is add the tofu and soba noodles and cook for a few more minutes until they’re warmed through.
Forget the takeout! This Indian favorite, with chickpeas swimming in a creamy, spiced tomato sauce, is easy to bring to the table any night of the week when your slow cooker is involved.
Pull out your slow cooker and loaded veggie pot pie is easy to fit into your midweek meal plan. Keep it simple by topping the meal off with a tube of flaky biscuits or, if you have a little extra time, consider popping a batch of cream biscuits into the oven.
When stovetop simmering isn’t in the cards, lean on your slow cooker to get your ratatouille fix. It makes a big batch, which is great news for those who love leftovers.
The key to getting these brown rice, bean, and veggie burrito bowls just right is layering the ingredients in the slow cooker to ensure all the ingredients cook evenly.
In a departure from classic enchiladas, the tortillas in this version soak up some of the salsa and soften quite a bit. But the most important thing to know is that they are every bit as cheesy and delicious.
When you want a meatless meal that is truly comforting, look no further than an easy batch of dal made in the slow cooker. This version is made with split red lentils and a warm medley of spices like cumin, mustard, and fennel.
Flavored with ginger and garlic to complement the warm curry aroma, this comforting stew gets its bulk from protein-rich chickpeas, and is versatile enough for any veggies you have lingering in the fridge.
This veggie and bean dump-and-go soup picks up an extra layer of depth and richness from a Parmesan rind that gets simmered along with the ingredients. Pair it with a fresh baguette and you’ve got dinner.