Vegetarian crockpot dinners are the perfect way to warm up on a chilly autumn night. Set the following recipes in your crock pot before work and come home to a delicious and nutritious home cooked meal. 

 

Chickpea Curry

Serves 4

 

1 fistful = 1 green, 1 yellow (add another yellow for the rice)

 

1 cup chopped onion

3 cloves garlic, minced

1 inch fresh ginger, grated

1 teaspoon, olive oil

1 ½ cups nonfat milk or unsweetened non-dairy milk, preferably coconut

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground turmeric

2 14 oz cans chickpeas, drained and rinsed

2 cups sweet potato, peeled and diced

1 bell pepper, chopped 

 

2 cups white or brown rice, for serving

1 handful cilantro or parsley, for serving

 

Put all ingredients in the slow cooker, cover and turn on high for 4- 5 hours or low for 6 -8 hours. Serve with rice. Top with cilantro or parsley.

 

Veggie Lasagna

Serves 4

 

1 fistful = 1 green, 1 yellow

 

32 oz jar no sugar added tomato sauce

1lb box whole wheat lasagna noodles

1 cup low fat ricotta cheese

1 cup low fat mozzarella cheese, shredded

1 zucchini cut in half lengthwise and sliced

5 oz baby spinach, roughly chopped

 

Spray the crockpot with nonfat cooking oil. Spread ½ cup tomato sauce over the bottom of the crockpot. Break the noodles so they fit into the crockpot mostly covering the bottom but it’s ok if its not completely covered. Gently cover noodles with ⅓ of the ricotta cheese, ¼ of the mozzarella cheese, ⅓ of the zucchini and spinach. Cover with ¼ of the sauce. Repeat layers 2 more times.Top with remaining noodles, the rest of the sauce and mozzarella cheese. Cover and turn on high for 4- 5 hours or low for 6 -8 hours. After it has finished cooking, turn off the heat and allow the lasagna to sit for 15 – 60 minutes. The longer it sits the firmer it will be.

 

Pasta e Fagioli

Serves 4

 

1 fistful = 1 green, 1 yellow

 

1 small onion, finely chopped

1 carrot,finely chopped

1 rib celery, finely chopped

3 cloves garlic, minced

1 cup canned tomato sauce

4 cups vegetable or chicken stock

1 sprig of rosemary, or ½ teaspoon dried rosemary

1 sprig thyme, or ½ teaspoon dried thyme

1 bay leaf

½ teaspoon salt

½ teaspoon black pepper

2 15 oz cans cannellini beans, drained and rinsed

1 ½ cups whole wheat elbows

 

Place all ingredients up to black pepper in a crockpot. Cover and turn on high for 4- 5 hours or low for 6 -8 hours. 45 minutes before eating add pasta and beans. Cover and cook until pasta is tender. Remove bay leaf before serving.

 

Creamy Butternut Squash Soup

Serves 4

 

1 fist = 1 green, 1 yellow

 

24 oz butternut squash, peeled, seeded and chopped fresh or frozen

1 carrot, peeled and chopped

1 granny smith apple, peeled, cored and chopped

1 cup chopped onion

2 cloves garlic, minced

¼ teaspoon cinnamon

2 – 3 leaves fresh sage or ¼ teaspoon dried sage

½ teaspoon salt

¼ teaspoon black pepper

1 ½ cups vegetable stock

½ cup nonfat milk or unsweetened non-dairy milk

 

Put all ingredients except for milk in the crockpot. Cover and turn on high for 4- 5 hours or low for 6 -8 hours. When finished cooking add milk and blend in a blender or with an immersion blender until smooth and creamy. Season with more salt and pepper as needed.

 

Breakfast for Dinner Frittata

Serves 4

 

1 fistful = 1 green, 2 yellow

 

8 eggs

⅓ cup nonfat milk 

½  teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

4 cups baby spinach

1 cup roasted red peppers, chopped

⅓ cup thinly sliced red onion

½ cup low fat feta cheese

 

Spray the crockpot with nonfat cooking oil. In a large bowl whisk the eggs with the milk, oregano, salt and pepper. Arrange the spinach, peppers, onion and cheese in the crockpot and pour the egg mixture over them. Cook on low for 3 hours or until eggs set.