this post was submitted on 15 Jun 2023
7 points (100.0% liked)

Vegetarian Food (closed)

206 readers
1 users here now

Unfortunately I've had to go inactive, and now close this community in this instance, due to lack of good faith in its administration's ability to handle the alt-right. If I can't find another good one, I'll open a new one wherever I set down

founded 2 years ago
MODERATORS
socialjusticewizard
7
Slow cooking (self.vegetarian)
submitted 2 years ago by k3v_d3v to c/vegetarian
3 comments fedilink hide all child comments
 

A few months ago I got a slow cooker and it has been a game changer. I love how I can make 5+ portions of something with only a few minutes of prep time. Does anyone have any slow cooker recipes they'd like to share?

I'll start with a simple recipe for refried beans. It was probably just the first one from Google, but it works well and is so much better than canned refried beans. I have used this recipe with pinto and black beans.

https://simple-veganista.com/slow-cooker-refried-beans/

you are viewing a single comment's thread
view the rest of the comments
[โ€“] socialjusticewizard 2 points 2 years ago (1 children)

My chili has won over many carnivores. I've been making it like this since before I was plant-based, it's just better than my meaty chilis ever were.

It's not a recipe though. I just kind of make it until it looks right. Kinda like this:

  1. Cook about 400g of beans overnight in the slow cooker. I usually go for about half-and-half kidney beans and black beans. Add a couple bay leaves and a couple dried chilis, if you swing that way.
  2. Drain the beans and put 'em in the slowcooker.
  3. Chop and sautee 1 onion, 6 mushrooms, and 1 carrot (maybe a stick or two of celery as well) in a splash of cooking oil until the onion is starting to brown. Dump them in the beans.
  4. Add a can of diced tomatoes, 1-2 chopped bell peppers, 4 crushed garlic cloves, maybe some niblet corn if you like. I like hominy in there but my family doesn't, so I just suffer in silence.
  5. Add vegetable broth until it's roughly a consistency you like. I like my chili pretty thick, my wife likes it a bit more soupy. I guess between 2-4 cups.
  6. Add 1/4 cup of chili powder (make sure it's not a spicy one unless that's how you roll), 1 tbsp cumin, 1 tsp of salt, 1 tsp oregano
  7. The secret ingredients! Put 1/4 cup walnuts and 4-6 dried shiitake mushrooms (available at most asian food stores) into a blender, pulverize them, add to the mix. Add about a tbsp of soy sauce.
  8. cook on low overnight, or even longer. Better the longer it cooks.

You can also add diced jalapenos, or a bit of cocoa, or ... tons of stuff.

[โ€“] k3v_d3v 2 points 2 years ago

This sounds awesome, wouldn't have thought to use soy sauce but I'll give it a go