Quick and Easy Vegan Slow Cooking: More Than 150 Tasty, Nourishing Recipes That Practically Make Themselves
Format: PDF / Kindle (mobi) / ePub
Who knew “slow” could be so fast? Well, it can be—whether you’re an experienced cook or a slow-cooker newbie—with this cookbook of set-and-forget vegan meals!
Ever wished you could have a healthy, delicious, home-cooked dinner waiting for you when you get home? Well, stop dreaming and start cooking! In Quick and Easy Vegan Slow Cooking, Carla Kelly brings you over 150 recipes for nourishing, whole foods–based meals, with easy-to-find, economical ingredients, simple cooking techniques, and minimal prep time. Whatever your skill level, Carla’s got you covered for slow-cooked meals year round—from hearty, comforting winter fare to light summer dinners that won’t heat up your kitchen.
If you spend a few minutes in the morning or the night before, you can come home to the aromas of these classic favorites and unique new flavors:
• Triple Tomato Soup
• Smoky Mushroom and Tofu Stroganoff
• Pumpkin and Tomato Dal
• Crème of Broccoli Soup
• Tempeh Tikka Masala
• Kidney Bean and Sweet Potato Chili
• Creamy Leek and Almond Pasta
• Classic Polenta, and much more!
There’s something here for everyone and every occasion: Kids will cheer for simple favorites like Franks’n’Beans and Chees-y Mac, and your friends will ooh and aah over sophisticated, holiday-ready dishes like Asparagus and Pine Nut Vodka Risotto. You’ll find nourishing soups, stews, casseroles, chilies, curries, pasta bakes, and sides that draw from an eclectic, global range of culinary influences to fill your every craving—not your every moment.
With handy slow-cooking tips, lists of gluten- and soy-free recipes, and a collection of easy sides to accompany your slow-cooked main course, this book is an all-in-one guide for every vegan on the go. So pull out your slow cooker, roll up your sleeves, and get set to forget—until dinnertime, that is!
intensify the flavor. ONION STOCK Use only onions, leeks, and shallots, roughly chopped and including the skin. If you wish you can caramelize the onions with a tablespoon of oil and a pinch of salt in the slow cooker for 4 hours on LOW until very soft, or roast them in the oven at 425°F for 20 minutes first. MUSHROOM STOCK Use a selection of dried and fresh mushrooms, especially the stalks, as the main ingredients, supported by onions, celery, and carrots. ASPARAGUS STOCK
teaspoon garlic powder 1 teaspoon Marmite 1 teaspoon onion powder ½ teaspoon black pepper ½ teaspoon dried oregano ½ teaspoon dried thyme 1 bay leaf 1 whole clove 1. In a large bowl whisk together the stock through the Marmite. 2. Whisk in the nutritional yeast through the pepper, then add the gluten and mix well with a fork. 3. When well mixed knead in the bowl for 3 to 4 minutes to develop the gluten. 4. Divide into 4 pieces, shape each into a ½-inch-thick disc, and allow to rest
basket. Have ready four 6-inch-long pieces of tinfoil. 2. Make and shape the seitan as in the above recipes and wrap each piece, firmly but not too tightly, in tinfoil. 3. Place in the steamer basket. Cover slow cooker, turn heat to LOW, and cook for 4 hours, or until firm. Chipotle Lentil Sausages THIS IS AN inspired variation on the basic steamed seitan sausage recipe (created for the stovetop by cookbook author Julie Hasson) that took the vegan world by storm a few years back. These
minutes prior to serving. 4. Garnish with the pumpkin seeds, if desired. Ratatouille I WENT FOR THE rustic, “throw everything in the pot” version as opposed to the fancy pants “layered by the rat in the movie” version. It might not look as delicate but it sure tastes just as good thanks to all the flavorful produce, especially in the summer when these items are at their ripest and best. Not much liquid is added to this dish; the vegetables release a lot as they cook. Serve simply with
pesto for a true Mediterranean touch. Serves 4 to 6 Preparation time: 25 minutes, divided ½ onion, finely chopped 3 garlic cloves, minced 1 celery stalk, finely chopped 1¼ teaspoons dried oregano 1 teaspoon dried basil ¼ teaspoon black pepper 1 bay leaf ¼ cup dry pinto beans, soaked overnight, drained, and rinsed ¼ cup dry black beans, soaked overnight, drained, and rinsed ¼ cup dry chickpeas, soaked overnight, drained, and rinsed ¼ cup dry navy beans, soaked overnight, drained, and