For the most part, crockpots and slow cookers are an essential cooking appliance for fall and winter. You might associate crockpots with soups and hearty dinners, but I am here to show you how you can break that thought and use your slow cooker all year round (and plant-based might I add!).
If you want to spend more time outside, and you don’t want to spend time making your kitchen hotter than it already is – you need to use your slow cooker in the summer! While I could share an endless amount of these recipes, I want to share a variety of options with you today for everything from breakfast to dessert!
Two words, GAME CHANGER. This is one of those amazing cooking hacks. I like to fill my peppers with lots of other veggies, quinoa, rice, tofu, you name it, it’s probably been stuffed into a pepper. The steps are so simple!
Pick your stuffing ingredients (veggie, beans, seasoning, cheese/dairy-free cheese, and make sure to leave rice, or other grains slightly undercooked etc.)
Mix them all together in a bowl
Hollow out peppers and fill
Pour ¼ cup of vegetable broth or water over peppers
Cook in the slow cooker, on high for about 3 hours or until peppers are soft
Top with cheese/dairy free cheese, or my FAV vegan parmesan (which consists of nutritional yeast, garlic, salt and almond flour) – 5 mins before cooking time ends. I like to have these with a big, fresh salad.
If you like meat – you’ve probably enjoyed a pulled pork or chicken sandwich at summer bbqs. I actually really dislike pork, but I *do* love jackfruit! If you’ve been plant-based for some time, you’ve likely heard of or even eaten jackfruit. It essentially creates the same texture as pulled meat and and here’s how to make it work in the crockpot!
Cook ¼ cup onions (chopped) and 3 garlic cloves (minced) in a pan on the stove with a little bit of avocado oil
Add 3 lbs of jackfruit to pan and cook until lightly browned (about 10 min)
Add jackfruit mixture to slow cooker
Cover with your favorite BBQ sauce (I am not paid to tell you this, but I really love The New Primal line of sauces – they are low in sugar and use all whole-food ingredients)
Cook on low for about 6 hours, stirring occasionally
Jackfruit is done when easily shredded with a fork
Serve with a big salad, on a ciabatta roll, with a cold beer
YUP, you can make granola in the crockpot!! Granola is amazing all year round but definitely the perfect snack or refreshing breakfast for summertime! This is the recipe I follow specifically for the crock pot (I have many lol) – but of course, can be adapted to your family’s taste!
6 tbsp applesauce
¼ cup maple syrup
2 tbsp coconut sugar
1 tsp cinnamon
¼ tsp salt
½ tsp vanilla extract
3 cups oats, uncooked
Nuts and dried fruit can be added to your liking – I like sliced almonds and cherries
Add all ingredients EXCEPT oats and optional fruit/nuts to crockpot – stir well
Add oats and optional ingredients and stir well again
Cover, leaving the lid slightly open to let steam escape
Cook on high for 3 hours, stirring occasionally.
Spoon granola onto a baking sheet lined with parchment paper and let cool completely. Break into pieces if needed and store in an airtight container.
Vegan Mango and Pistachio Rice Pudding
I know – it’s a grandma recipe but I am actually obsessed with rice pudding. I’d have it every night if I could, and I know I am in the minority. Anyway, this is a really nice, light treat for summer – so give it a try!
14 oz coconut milk
½ cup water
Splash of vanilla extract
½ cup rice
3 tbsp coconut sugar
⅛ tsp salt
1 cup mango, chopped
4-8 tsp pistachios, chopped
Add coconut milk, water, vanilla, rice, sugar and salt in the slow cooker.
Turn on low and cook for 3 to 4 hours stirring occasionally
Stop when the rice is cooked and the pudding has reached the desired consistency. The longer you leave it the thicker it will be.
Serve with chopped mango and pistachios on top