Is a slow cooker/crockpot worthwhile if you don't eat meat?

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Replies

  • brb_2013
    brb_2013 Posts: 1,197 Member
    The mush depends on how long you cook it. I like cooking my veggies into mush sometimes, like for my broccoli cheddar soup is nice when the broccoli becomes one with the rest.
  • stewoolley
    stewoolley Posts: 3 Member
    No.
  • tulips_and_tea
    tulips_and_tea Posts: 5,741 Member
    brb_2013 wrote: »
    The mush depends on how long you cook it. I like cooking my veggies into mush sometimes, like for my broccoli cheddar soup is nice when the broccoli becomes one with the rest.

    Yes, length of time, amount of liquid added and layering makes a difference as well. I know OP said they are looking for vegetarian recipes, but just as an example: if I have a roast that looks a little tough and I put it in the crock pot I put it on the bottom, add enough liquid just to cover half the roast, then set the potatoes on top (so they aren't submerged in any liquid) and then vegetables on top of that and then season it all. Still gets good flavor with no mush.
  • cronus70
    cronus70 Posts: 191 Member
    edited March 2016
    Wild Mushroom Stroganoff: Serves 4 Calories per serving: 101
    The more exciting the mushrooms, the better this dish is going to taste. Use whatever you can get your hands on, but a combination of portobello, shitake, morel, oyster and enoki would be fantastic. However don’t be put off if you can only get regular varieties it will still taste good.
    Ingredients 500g/ 1lb 2oz wild mixed mushrooms,
    sliced 2 onions, chopped
    4 garlic cloves, crushed
    2 tsps smoked paprika
    250ml/ 1 cup vegetable stock/ broth 1
    400g/ 14oz tin low fat condensed mushroom soup
    Bunch chopped flat leaf parsley (reserve a little for garnish)

    Method Add all the ingredients into the slow cooker. Close the lid tightly and leave to cook on high for 2-3 hours or low for 4-5 hours. Ensure the mushrooms are tender and serve with pasta or rice and a spoon of fat free Greek yoghurt.
  • MlleKelly
    MlleKelly Posts: 356 Member
    I've got a few vegetarian/vegan recipes that I LOVE making in my crock-pot. Soups, chilis, rice and beans...all kinds of deliciousness.

    Granted, I could probably make all of these things in a big stock pot on the stove top, but the slow cooker really allows the flavors to meld together. Plus, it's so easy...you don't really have to watch it like you do a pot on the stove.
  • chickenz
    chickenz Posts: 101 Member
    Get a pressure cooker, more versatile

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