Come home to one of our 6 best vegetarian slow cooker recipes on a cold winter day.
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6 best vegetarian slow cooker recipes
Slow Cooker Spinach and Ricotta Manicotti
You won't believe how tasty and easy it is to make this classic dish in your slow cooker. A piping bag - or plastic bag - makes easy work of stuffing the manicotti. Serve with a tossed salad and garlic bread for an easy family-style dinner.
6 best vegetarian slow cooker recipes
Slow Cooker Spinach and Ricotta Manicotti
You won't believe how tasty and easy it is to make this classic dish in your slow cooker. A piping bag - or plastic bag - makes easy work of stuffing the manicotti. Serve with a tossed salad and garlic bread for an easy family-style dinner.
6 best vegetarian slow cooker recipes
Indian-Spiced Carrot Soup
Spices can go a long way when it comes to flavouring foods commonly found in your fridge and pantry. The lentils are an inexpensive way to add heartiness. Puréeing some of the soup adds body and thickness to the broth.
6 best vegetarian slow cooker recipes
Moroccan Tomato Soup
Peanut butter gives this delicious soup its creamy texture and adds protein. If you love a little heat, double the cayenne pepper. A sprinkling of peanuts makes an attractive garnish, if desired.
6 best vegetarian slow cooker recipes
Curry Vegetable Barley Soup
This thick and hearty soup has a subtle kick to it, but if you prefer a bit more heat, increase the curry paste to 1 tbsp. Cooking the mushrooms on the side gives them a nice golden colour and prevents them from becoming waterlogged in the broth.
6 best vegetarian slow cooker recipes
Thai Pumpkin Coconut Soup
Pumpkin is a common ingredient in Thai cooking. Pie pumpkins are not always available in grocery stores throughout the year, but butternut squash makes a great alternative. Add another chili pepper if you like heat. For colour and added texture, sprinkle with sliced red chili pepper just before serving.
6 best vegetarian slow cooker recipes
Slow Cooker Mushroom Chili
This veggie-loaded chili is so hearty that even meat lovers will ask for seconds. To freeze it, cook as directed, but don't add the mushrooms. Cook them separately and add to the chili after reheating it. Serve with crusty bread to soak up every bit of sauce.
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