Vegetarian dishes can be just as filling as their meaty counterparts. Feast your eyes on some of our favorite slow cooker vegetarian entrées.
February 21, 2014
1 of 15Photo: Oxmoor House
Vegetable Pot Pie with Parmesan-Black Pepper Biscuits
Some people shy away from vegetarian options under the assumption that there's no way veggies and legumes can satisfy a hungry stomach. These slow-cooker vegetarian dishes prove going meatless can be both filling and delicious.
The first recipe is a Vegetable Pot Pie with Parmesan-Black Pepper Biscuits. Leaving out the chicken doesn’t make this dish any less filling or tasty. The medley of vegetables topped with a fluffy and savory biscuit create phenomenal flavors and will appease every one in your family.
Loaded with grains and vegetables, these burritos make a complete one-dish meal.
3 of 15Photo: Oxmoor House
Curried Vegetables on Couscous
This high-flavor dish combines fresh vegetables with curry, cumin, cayenne, and chutney.
4 of 15Photo: Oxmoor House
Traditional Southern succotash is a combination of lima beans, corn, and tomatoes. In our version, Mediterranean vegetables are the stars.
5 of 15Photo: Oxmoor House
Three-Bean Vegetarian Chili
This soup has a mild chile flavor. If you want more heat, increase the amount of chili powder and don't seed the jalapeños.
6 of 15Photo: Oxmoor House
With its ample serving of black-eyed peas, Hoppin' John is said to bring good luck all year when eaten on New Year's Day.
7 of 15Photo: Oxmoor House
Cuban Beans and Rice
Dried beans are inexpensive and a convenient choice for economical meals. They also lend themselves well to slow cooking because, unlike on the cooktop, there is no risk of burning during the long simmering period. This meatless entrée reheats well the next day for lunch. Store leftover bean mixture and rice in separate containers in the refrigerator.
8 of 15Photo: Oxmoor House
Tofu and Chickpea Curry
Experiment with a variety of fresh vegetables in this vegetarian Madras curry. You can stir in spinach or Swiss chard during the last 30 minutes of cooking, if you like.
9 of 15Photo: Oxmoor House
Chickpeas in Curried Coconut Broth
This recipe is easy to prepare and even easier to cook. Leave in the slow cooker for six to eight hours and then by the time you come home from work, it will be perfectly primed and ready to eat.
10 of 15Photo: Randy Mayor
White Bean, Artichoke, and Chard Ragout
A crunchy topping of raw fennel and bell peppers makes an ideal accompaniment to the mellow flavors of this slow-simmered stew of beans and vegetables. You can make and refrigerate the relish up to a day ahead to save time.
11 of 15Photo: John Autry
This deep, summery-flavored tomato sauce can round out so many dishes. You'll want to keep bags of the stuff in the freezer. Add your favorite noodles and dig in!
12 of 15Photo: Oxmoor House
Pinto Bean Chili with Corn and Winter Squash
The spiciness of this light yet satisfying chili is complemented by the subtle sweetness of corn and winter squash. Queso fresco is a crumbly, slightly salty Mexican cheese that's available in many large supermarkets. If you can't find it, substitute crumbled feta or farmer cheese. For a heartier chili, add one cup thawed frozen meatless crumbles. For a vegan version, use shredded soy cheddar or mozzarella cheese.
13 of 15Photo: Randy Mayor
Vegetable and Chickpea Curry
Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
14 of 15Photo: Oxmoor House
Thyme-Scented White Bean Casoulet
Butter-tossed breadcrumbs stirred in at the end give this dish a robust stewlike consistency. Meatless Italian sausage stands in for the traditional pork sausage. With this recipe, you can also sauté the sausage slices in a nonstick skillet over medium-high heat until browned, then stir into the dish.
15 of 15Photo: Randy Mayor
White Bean Chili with Corn Chip Crunch
The classic munchy—corn chips—adds a little salty, crunchy punch to each bite.