ISO veggie crockpot recipe, not cholent

Gold Member Joined: Mar 16 2009 Posts: 2293

Google is disappointing me, and I searched imamother as well.

I'm looking for a veggie crockpot recipe to replace cholent. Not just veggie cholent. Any ideas?

Glazed root vegetables from KBD
http://www.athoughtforfood.net/2010/10/pfb-entry-3-a-luxury-dinner-party/
Don't know how vegetables will taste after cooking all Shabbos but it's a good recipe.
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Gold Member Joined: Jan 27 2010 Posts: 1440

This is excellent if you like Indian spices:

http://www.cookinglight.com/food/vegetarian/vegetarian-curry-recipes-00412000069491/page2.html

Senior Member Joined: Oct 17 2011 Posts: 231

I make veggie soup in the crockpot for shabbos all the time. I just start with water, canned tomatoes, half frozen veggies (peas, corn, broccoli) and half fresh (usually potatoes, carrots, onion, and whatever else is lying around in the fridge)... I routinely leave it on low for 20 hours, and it's really GOOD... basically, the frozen vegetables act like ice and make it take longer to cook, so it doesn't over-cook.

Beginner Joined: Jan 29 2012 Posts: 11

eyste - could u post more specifics ie. what type of tomatos? diced? how much of the frozen vegies? What gives the soup flavor?
I would like to try to make it.

I make stew- meat, potatoes, carrots, french cut green beans, onions, garlic clove, tomato sauce, salt. YUM!!

I have a whole cookbook full of vegetarian crock pot recipes, what type of recipe are you looking for?
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Senior Member Joined: Dec 26 2011 Posts: 158

Soups work well. My kids don't really like cholent, so I'm always doing random crockpot things. I made mushroom and barley soup with potatoes this past shabbos. No recipe, I just sauteed some baby bella mushrooms and put them in the crockpot with barley and some chopped potatoes and water and salt and pepper. It was great. Mushrooms do really well in the crockpot so I think I'm going to get a variety of kinds and make a mushroom soup next shabbos.

Gold Member Joined: Nov 17 2010 Posts: 1018

This is one of my faves from Hungry Girl:

Big Sweet 'n Spicy Veggie Pot

PER SERVING (1 cup): 85 calories, 0.5g fat, 163mg sodium, 20g carbs, 5.75g fiber, 9g sugars, 3g protein -- PointsPlus� value 2*

Since we're totally obsessed with Kashi's Mayan Harvest Bake, we decided to make our own delicious dish based on that meal's AMAZING flavors. YAY!

Ingredients:
2 cups cubed butternut squash (about half a squash)
1 large eggplant, stem removed, peeled, and cubed
1/2 head of cabbage, cored and cut in chunks
1 zucchini, sliced into 1/4-inch coins
1 large onion, chopped
1 cup chopped carrots
One 15-oz. can pure pumpkin
One 6-oz. can tomato paste
1 1/2 tbsp. brown sugar (not packed)
1 tsp. chopped garlic
1/2 tsp. cinnamon
1/2 tsp. salt, or more to taste
1/4 tsp. cayenne pepper, or more to taste
1/4 tsp. ground ginger, or more to taste
1/4 tsp. ground cumin, or more to taste
1/4 tsp. chili powder, or more to taste

Directions:
Place all cut veggies in an extra-large bowl and set aside.

In a medium bowl, combine all other ingredients and thoroughly mix. Spoon this mixture over the veggies and stir to coat.

Transfer mixture to a crock pot with a capacity of four quarts or more. If needed, pack it in tightly. (It will cook down.)

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies are very tender.

Stir well and serve!

MAKES 10 SERVINGS

Gold Member Joined: Mar 16 2009 Posts: 2293

RachelEve: anything yummy and healthy. we like indian, italian, mexican if not too mexican. ideally somehting faily easy. what's the cookbook?