Vegetarian Crockpot Recipes
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Vegetarian Crockpot Recipes

Posted on Monday, October 14th, 2013 at 7:00 am
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These simple crockpot recipes are tasty and safe for vegetarians to enjoy.There are many crockpot recipes that were not designed with vegetarians in mind. However, if you search you can find tasty, and inexpensive, vegetarian crockpot recipes. Here are a few to get started with.

Savory Slow Cooked Squash and Apple Dish
AllRecipes has a super easy to make vegetarian crockpot recipe. It includes butternut squash and apples – two foods that are in season in October. This recipe would make an excellent side dish at Thanksgiving dinner. You will need:

* 1 (3 pound ) butternut squash – peeled, seeded, and cubed
* 4 apples – peeled, cored, and chopped
* 3/4 a cup of dried cranberries
* 1/2 a white onion – diced (this is optional)
* 1 tablespoon ground cinnamon
* 1 1/2 teaspoons ground nutmeg

Toss everything into the crockpot. Cook on high for 4 hours (or until the squash is tender and cooked all the way through). Stir as needed.

Slow Cooker Vegetable Stew
The cooler Fall weather makes a nice, hot, stew sound incredibly tempting. Real Simple has created a recipe that vegetarians can safely enjoy. You will need:

* 4 carrots – cut into 2 inch piece (about 5 cups)
* 3 medium turnips – peeled and cut into 1” cubes (about 3 cups)
* 1 large onion – diced (about 1 cup)
* 1 zucchini (cut into 1” pieces)
* 2 large garlic cloves – minced
* 1 (14 ounce) can of diced tomatoes
* 1 cup vegetable broth
* 1 teaspoon of salt
* 1/2 teaspoon ground cumin
* 1/4 teaspoon crushed red pepper flakes
* 1 (16 ounce) can of chickpeas, drained.

Put everything except the zucchini and chickpeas into the crockpot. Cook on low heat for 6 hours (or high heat for 3 hours). Add the zucchini and chickpeas and cook for 1 more hour on low heat.

Onion Garlic Hash Browns
Taste of Home has a vegetarian breakfast recipe that starts in the skillet and finishes in the crockpot. You will need:

* 1 large red onion (chopped)
* 1 small sweet red pepper (chopped)
* 1 small green pepper (chopped)
* 1/4 cut butter (cubed)
* 1 tablespoon olive oil
* 4 garlic cloves (minced)
* 1 package (30 ounces) of frozen shredded hash brown potatoes
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 teaspoons of fresh parsley (minced)
* 3 drops of hot pepper sauce (optional)

Put the onion, peppers, butter, and olive oil into a large skillet and saute them. Add garlic and cook for one more minute. Stir in the hash browns, salt, pepper, (and hot sauce). Transfer it all to a 5 quart crockpot (coated with cooking spray). Cover it and cook it on low for 3 or four hours. Sprinkle parsley on top when done.

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