Some people think a slow cooker is only really useful for cooking meat, and that is just not true. A slow cooker is the perfect tool in a vegan arsenal. I wouldn’t be able to eat as many homemade meals without it.
Dry beans cook up like a dream in your slow cooker. It’s great for making soups and stews in the winter, and it also has its place in a summer kitchen. Most of us still eat hot foods in the summertime, and a slow cooker is a great way to keep your house from heating up. You can even make a pizza in it!
The slow cooker also buys us time to focus on other things in our lives. If you work during the day, imagine dinner waiting when you walk in the door. If you are a stay-at-home parent or a college student, you can still have nice, nutritious meals without having to keep an eye on the stove or the oven. While it’s true that delicate vegetables need to be added about thirty minutes before serving, that’s still less effort than cooking everything from scratch on the stove. Plus, there are solutions or vegetable substitutions that you can use to make the recipes fit into your schedule.
Most of the recipes in this book cook from 7 to 9 hours on low. They might be ready before 9 hours, but most of the time the dish will hold for 9 hours. That flexibility provides enough time to drive home from work, etc. without worrying about dinner. If you’re cooking on the weekend or work from home, you can check to see when the recipes are ready to eat. In most cases, the dish will be all set. One important exception to this is recipes that include dry beans. You can also speed up cooking by using high when low is called for. It cuts the cooking time in half.
Other recipes will cook faster, usually between 11/2 to 3 hours. Pasta or grain dishes just cook faster, and they won’t hold for 8 hours without becoming mushy. These recipes may not fit into your workday routine, but they are great for days off or evenings when you want to eat later. There are some grains, such as wheat berries, oat groats, and spelt, that can take all day cook. Try using those when faster cooking grains just won’t work for you.
I like to make some of the 2-hour dishes after work, then go for a walk or do a few chores around the house. The best part is I don’t have to be in the kitchen while it’s cooking.
Most of the recipes in this book can comfortably be made in a 31/2 to 5-quart slow cooker. When baking, I prefer to use a 6-quart because cakes and breads that are cooked directly in the crock cook more evenly when they are spread thinner, and they can also fit a loaf pan.
If you don’t want to own multiple slow cookers, Hamilton Beach has a model called Right Size. It has one crock with a visible line inside to show you if you are filling it up to the 2, 4, or 6-quart line. So, you can cook all the recipes in it!
I’m not big on rules and tend to break most of them. However, the ones I talk about here really do have to be followed, and most of them are common sense.
I’ve cooked in dozens of different slow cookers, and I’m not afraid to use any of them. Experimenting with them has given me a depth of knowledge that can help you on your own slow cooker journey. One thing I can tell you for sure is each one cooks a little differently. You have to learn your slow cooker to ensure your recipes come out just the way you want them to.
You need to check and make sure the slow cooker is functioning properly before using it without being in the house. As you would with any appliance that heats up, you’ll also want to see whether your slow cooker runs on the hotter side, so you can adjust recipes with no mishaps.
Even brand-new appliances can have issues. Though it’s rare, I firmly believe that it’s better to be safe than sorry.
If you are getting a second-hand slow cooker from a friend or family member, or from my favorite—thrift stores—always make sure none of the cording is frayed. Also check that there are no teeny tiny cracks in the crock that would allow leaks into the metal cooking part.
This is the rule I expect will get the most resistance. No one likes to read manuals. And honestly they seem to get less and less helpful. But, in this case, you do need to find out how full your slow cooker model needs to be to cook optimally.
You’re probably asking yourself, shouldn’t it all be the same? I’m here to tell you that it’s not.
In general, your slow cooker should be half to three-fourths full to cook at its proper temperature. This can vary from model to model as well as make to make. Be sure to check your user guide to see what’s recommended for your model.
You may find that thicker foods, such as stews and casseroles, burn if this rule is not followed, because the food will cook much hotter than it should. This often happens if you use a larger slow cooker than the recipe calls for, or if you aren’t filling the slow cooker up enough. If you have a 6- to 7-quart (5.7 to 6.6 L) slow cooker, you can double many of the recipes to fill your slow cooker up enough. Note: We will use this to our advantage in some of the baking recipes, by not filling the slow cooker up to the recommended fill line.
One of the main complaints about newer slow cookers is that they burn everything. But just looking in your manual can help you manage your cooker better. Already threw the manual out or didn’t get one when you inherited your slow cooker? Search online for your make and model. Most manufacturers have their manuals online, and you can easily download them.
Always make sure the area around the sides of the slow cooker is clear. I also put mine on a large trivet as extra protection for my countertop.
I leave my slow cooker on while I’m away at work or doing errands. In fact, it’s made to leave on while you are away from the house.
Remember that the outside parts do get hot. You do not want it near anything that could melt or overheat: think bread wrappers, papers, and the like. I find it easy to just give my slow cooker a clear 6-inch (15 cm) radius all around it.
If you have young children, make sure the slow cooker is where little toddler hands can’t grab the hot parts or pull on the cord. If you have pets, be sure to keep the cooker where your cat won’t knock it off the counter.
Keep an eye on the plug and cord to make sure they’re always in good shape. If you get any signals that the slow cooker may not be working properly, it’s time to get a new one.
Almost all slow cookers have a low and high setting, and many have a warming setting as well.
Some of the fancier slow cookers have programmable settings. Note that you can’t program when the slow cooker starts, but you can program how long it will cook at your chosen setting (low or high). After the allotted time, the slow cooker will switch to warm to keep your food ready to eat until you get home.
One thing to be aware of is an auto setting that is found on some slow cookers. From one of my amazing recipe testers, I found out that, at least in Canada, there is an auto temperature instead of low on some slow cookers. This is not the timing mechanism that controls switching the setting to warm after the programmed time. It is on the dial in place of the low. This auto setting cooks the first 2 hours on high and then automatically switches the cooker to low. You need to treat this like a very hot slow cooker and reduce total times and add extra liquid in most dishes. The 2 hours on high are like 4 on low.
Older slow cookers cook at lower temperatures than newer models do. Due to food safety concerns over the past few years, slow cooker manufacturers have raised the cooking temperature of their appliances. The new low is almost as hot as the old high!
Please note: You may need to adjust the recipes to suit your slow cooker. If your slow cooker runs on the hotter side, you will have more evaporation. That means you will need to add extra liquid to make up for it. This is especially true of newer models; they tend to cook quicker and hotter than the older ones do. Once you’ve adjusted recipes to your cooker’s needs a few times, it will become second nature.
An older model has the opposite issue. They cook at a lower temperature, so you may need less liquid and/or longer cooking times. Older slow cookers can take extra time to cook, and you may need to decrease the amount of liquids.
Once you cook a few dishes, you’ll have a good idea what temperature your slow cooker cooks at. Until then, use caution and add more liquid rather than less. You can always cook something longer. If it burns, it’s not always as easy to fix it.
Due to the long cooking times, you should always taste the dish before you serve it, re-seasoning as needed. This is especially important with stews and soups. Really, if you get in the habit of doing this, you’ll find out it helps make dishes prepared using any cooking method taste better.
Add or readjust fresh herbs right before serving. For example, if you are using fresh ginger in a dish and you cook it all day, you may need to add a little more ginger about thirty minutes before serving.
Do not skip this step! It can be the difference between a meh meal and a great one.
There’s a lot to consider when buying a slow cooker, and there is no one answer that fits everyone. It depends on your family size, and how simple or complex you like your gadgets to be.
Read on and I’ll tell you a little about the differences. Hint: your budget should help make your decision easy.
You can get slow cookers anywhere from $10 to more than $400! I know that seems impossible, but it’s true. And I’m here to tell you that some fancy name brands don’t do any extra for the money, except fit in with your super fancy kitchen. I’m not telling you that you can’t spend the money if it’s burning a hole in your pocket, but they all accomplish the same task.
If you’re on a tight budget, first ask around to see if any of your friends or family have a slow cooker that they no longer use. Free is best on your budget, after all. The second place to look is thrift stores. I’ve seen brand-new models in pristine condition for under $10.
If you get a programmable slow cooker, it will be a little more expensive than one that just has high, low, and warm. If you have an unpredictable leave-time at work or a long drive, it is nice knowing that it will switch to warm after the cooking time is done. Some of these have a simmer function: It’s like the old low setting. That’s really nice to have, but it’s not a deal breaker.
Get home about the same time every day? Then you can skip the programmable function and get the cheapest 4-quart on the shelf.
Want to cook in all the different sizes but you just don’t have room to store them all? I’d recommend an all-in-one solution such as the Hamilton Beach Right Size or the Crock-Pot® Choose-A-Crock Programmable Slow Cooker. The Right Size has one crock with lines for 2-, 4-, or 6-quart cooking sizes. The Choose-A-Crock has three nesting crocks for storage, but you cook with only one of them at a time. It has a split 2.5-, 4-, and 6-quart crocks.
If you got a slow cooker as a wedding present, it seems like people think the bigger the better. But do you really want 7 or 8 quarts of chili? For me, the answer is no.
The ideal size really depends on how many people you cook for and how many leftovers you like to have. Most of the recipes in this book work great in a 4-quart (3.8 L) slow cooker, and they tend to serve four to six. Recipes that don’t follow this pattern will have another size clearly note. You can easily double, or even triple, most of the recipes in this book to fit properly in a larger slow cooker.
An inexpensive 4-quart (3.8 L) with manual controls will work just as well as a more expensive model with a programmable timer. A 4-quart (3.8 L) size can work for two people with leftovers or make a single meal for a family of four or five. A 6- or 7-quart (5.7 or 6.6 L) will feed eight to twelve people, depending on the dish.
This may be the most important question you need to think of before you get a new slow cooker. If you have a small family or it’s just you, a 5 or 6-quart slow cooker would keep you in chili or soup long after you’ve grown tired of it. One benefit of large slow cookers is that you can cook a few pounds of dry beans at a time to store in the freezer. It’s really a question of your preferences.
Here are my rules of thumb:
• 11/2- to 21/2-quart slow cookers are great for couples or singles who don’t want to eat the same thing every day.
• 4-quart or 5-quart will feed two with leftovers for lunch the next day or will feed four.
• 6-quart is good for a family of more than four.
• Unless you have a huge family or cook meals ahead and freeze them, you would not need anything more than a 6-quart.
• Note: a 1-quart slow cooker, sometimes know as a Little Dipper, is mainly for keeping dips warm and it is not good for cooking.
I like having a small slow cooker for making breakfast, and a large 6-quart for cooking pumpkins and giant batches of dry beans that I freeze in 11/2 cup portions (weight will vary). You’ll find that you can adjust recipes to use in other size slow cookers, but keep to your manual’s rule of how full the cooker needs to be to cook properly.
I mentioned these under budget, but just in case you’re skipping around I thought I’d address it here, too. If you have unpredictable work times, it might be worth the extra money to get a programmable slow cooker. It doesn’t let you put off cooking until a certain time, but it does switch to warm after the time in the allotted time has elapsed. This can save your dinner if you come home a few hours later than planned.
Some of the 3-in-1s and fancier slow cookers are programmable, and the only real reason to say no would be if it’s over your budget.
Every year, something new gets added to the slow cooker list that you have to decide if you want or not.
Most slow cooker brands have at least one model that has a metal crock. The are mostly made of nonstick materials. Check the manufacturer’s website for more details. The great thing about a metal crock is that it can be used on your stovetop to sauté things like onions, and then can be put back in the slow cooker to finish up your recipe. That means you are only dirtying up one pan.
Some models, such as the Ninja, actually have a sauté setting so you can do it right in the slow cooker, too. Newer Ninjas have a bake setting, too.
Most of the ceramic crocks have a glaze. You can check on their websites or call customer service to verify what they use. Most of the websites will state that they do not use lead in their glazes.
Most of the pans that you can sauté in are nonstick, and some people avoid that. There is a brand that is stainless, 360 Cookware Gourmet Slow Cooker and Stainless Steel Stock Pot with Cover. Just know the price is a premium one.
Another natural option is a VitaClay slow cooker. The crock is made with unglazed red clay. It has a double-lid design and uses something called micro pressure cooking, which results in 60 percent more cooking efficiency. That’s the good. The bad is that it cooks much faster than normal slow cookers. You will have to read the manual carefully and adjust all of your slow cooker times in recipes you use that aren’t from VitaClay—including the ones in this book.
Lots of people have jumped on the Instant Pot bandwagon, and I am certainly one of them. I even wrote The Ultimate Vegan Cookbook for Your Instant Pot. In that book I mostly use the pressure cooking functions, but I wanted to address some of the Instant Pot’s slow cooker possibilities here.
I do use a pot lid instead of the top that came with it. You can buy them online or maybe one of your existing pot lids will be a good fit. You can use the original lid, but make sure it’s turned to vented.
You need to know that Instant Pots come in 3 sizes: 3-, 6-, and 8-quart. So, you can make most of this book’s recipes in them comfortably—especially soup and stews.
DO NOT use the baking recipes in your Instant Pot on the slow cooker setting. They will fail. A 6-quart slow cooker that I recommend has a large bottom baking area that none of the Instant Pots have. At this writing, Instant Pot does have a Ninja slow cooker competitor. It is a slow cooker first and it can be baked in, but it does not have a pressure cooker setting.
The other issue I’ve run across with Instant Pot slow cooking is the timing of cooking dry beans. On normal, it can even take unsoaked black-eyed peas more than 8 hours to cook. But on high you can cook unsoaked pinto beans in the 4 hours you’d expect. Of course, beans are a variable in themselves because many beans will be a little old when you buy them in the store. The older the bean the longer it needs to cook. To avoid this timing issue, I recommend that you don’t cook the recipes that use dry beans in the Instant Pot, or substitute cooked beans and reduce the water amount in those recipes.
You may be familiar with a lot of vegan ingredients, but still encounter a few new spices or seasoning. If you’re new to vegan food, here are some of our secret ingredients—the ones that help make vegan food taste great and provide interesting textures.
This a homemade substitute for sour cream that you can use in cooking or as a topping. I love it on the Borscht.
Where I live in the South, we are huge fan of smoky flavors. Traditionally those smoky flavors come from nonvegan sources, but it’s easy to veganize them with this ingredient.
Liquid smoke is one of my go-tos. Some people are afraid of it because they think it’s made of chemicals, but they actually burn wood and catch the condensation. I’ve only found one brand with questionable ingredients, and you can avoid getting that by reading the ingredient labels.
You can also use smoked paprika to make food smoky if that’s easier for you to find.
There are so many varieties of nondairy milk now. Be sure to read the labels carefully if you have allergies.
On the occasions that I call specifically for soymilk, it’s usually to make a vegan buttermilk because soymilk will curdle once you add vinegar (which is what you want). If you are allergic to soy, you can always substitute a nondairy milk that you can have.
I find that soy and cashew are pretty thick while rice and almond can be thinner. But there are milks made of things such as oat, hemp, hazelnut, pea protein, and so many more.
Be sure to note if the recipe calls for unsweetened (no sugar) vs. plain (has sugar) when you are making recipes.
Usually these are made of soy or almond, but more types pop up all the time. Make sure to look for unsweetened when using on savory foods.
This is a staple in vegan food, and it can add a cheesy or almost a chickeny flavor. It’s used in soups, stews, casseroles, vegan cheese, sauces, and more. I buy it a pound at a time from the bulk bin at Whole Foods or my local co-op.
Seitan is sometimes called wheat meat. It’s made with vital wheat gluten flour and has a meaty texture. If you eat gluten-free, this is not for you and should be avoided.
If you are making one of my seitan recipes, be sure to buy vital wheat gluten flour and NOT hi gluten wheat flour. There’s a huge difference, and the recipes will only work with vital wheat gluten flour. You can order it at Amazon if you can’t find it in a store near you.
Don’t want to be bothered making it? You can buy it premade in stores such as Whole Foods and co-ops.
I use a lot of spices. Don’t be intimidated by some of the Indian recipes. The ingredient lists may be a little long, but most of that is spices and will come together quickly.
Buying spices in containers at regular grocery stores is more expensive than buying them in bulk. Sometimes the markup is 1,000%! If you’re trying a spice for the first time, go where you can get bulk spices and get just what you need. You can always get more.
Indian, Asian, and Hispanic markets all have specialty herbs, spices, and vegetables that are much less expensive than a supermarket or Whole Foods.
Of course, you can always get any unusual ingredients online no matter where you live.
There are a ton of myths around soy and, ultimately, it’s between you and your doctor if you eat it or not. My doctor is all for it, and we eat soy products a few times a week in my household.
Myth: All soy is GMO.
Any soy or soy product marked organic or non-GMO is GMO-free. That includes soymilk, tofu, tempeh, and soy curls.
Soy curls are a brand of non-GMO soybeans that have been smashed and dried. They resemble TVP, but I think they are less processed and taste better. These can be found in some grocery stores or ordered online.
Soy curls can be reconstituted quickly in water or broth. Note that in most of the recipes in this book, I add extra liquid so that they can reconstitute right in the slow cooker!
Tofu is made of soy, though you can also buy a soy-free version called hemp tofu. It’s not exactly the same, but if you are allergic to soy it’s a great substitution.
Tofu is an ancient food that provides texture and protein, and it is filling.
Tempeh is an Indonesian soy food. The beans are split in half and stuck together in a culture. The culture may create white or black areas on the tempeh as it ferments (but it’s still fine). Think of it like vegan blue cheese if that helps.
Tempeh is great cubed, but you can also crumble it and use it as a ground beef substitute in some of your old favorite recipes.
Tempeh can have a bitter taste to it, but it mellows out if you cube and steam for about ten minutes.
While there is a whole chapter on making your own staples, there’s no reason why you can’t substitute store-bought version to save time.
I always have vegan bouillon cubes and cans of beans and tomatoes in my pantry, in addition to homemade in the freezer. Use whatever works for you.
Also remember that you can use onion and garlic powder in place of fresh to save time, too.
We live in a time where allergies and special diets are prevalent. I try to give substitutions for as many special diets as I can on most recipes. Here are a few ideas that can help with the recipes in this book and recipes of your own as you veganize them.
No matter what your special diet or allergy is, be sure to ALWAYS read the labels on products. Manufacturers can change ingredients as time goes on, so make sure it’s safe for you.
Make sure that grains such as oats are in containers that are clearly labeled gluten-free, especially if you have celiac disease.
There are many gluten-free substitutions available today, even gluten-free soy sauce. Just remember that the original versions do contain gluten, and you have to read the labels carefully.
I recommend subbing Julie’s Original gluten-free white cake mix for the Not-from-a-Box Cake Mix recipe that contains gluten. You can buy it online. In my other baking recipes, I suggest using your favorite gluten-free baking mixes in place of wheat flour. I know that most gluten-free people already have their favorites and know how to tweak the recipe for it.
There are more soy-free options available today. For tofu, you can substitute hemp tofu. Tempeh can be replaced with seitan, and you have an array of soy-free nondairy milks to choose from.
For soy sauce, you can use coconut aminos. There is also miso made from chickpeas instead of soy beans. When recipes call for edamame, try subbing cooked chickpeas or another large firm cooked beans.
I know many people follow one of the many oil-free vegan diets, and I want to be here to support you in your health journey.
I label things no oil added which means no refined oil is used in the dish or there are instructions for you to use to make oil-free. There may be coconut milk, nuts, or other ingredients that are not fat-free. You can still modify most of the recipes to suit your diet.
One thing to keep in mind is while you can substitute aquafaba, applesauce, or pumpkin purée for oil in baked goods, the result will not have the same texture. They will be a little mushy and not have a defined crumb.
Throughout this book I say salt to taste to make it easier for people to salt their food in a way that’s right for them. You can always use less or no salt in any of the recipes—except for baking.
If you change slow cookers, you will notice various issues you didn’t have before. Remember that all slow cookers cook a bit differently. Be sure to read the Rules You Really Should Follow section shown here.
If this happens consistently, you have a slow cooker that cooks at a lower setting. This will most likely be an older model from the pre-2000s.
You don’t have to get a new slow cooker, but you will need to reduce the amount of liquid that’s called for in a recipe.
Some slow cookers have a gasket around the lid, and they seal tightly to secure the cooker for traveling. This makes the slow cooker act like older models—the liquid cannot easily evaporate. Be sure to adjust liquids down, and read about the older models (shown here) because the advice will apply to your cooker, too.
In the meantime, if you’re cooking a casserole you can put the crock in the oven and cook the extra liquid off and still save dinner!
If your dish didn’t have enough liquid or if it cooked too quickly, you probably have a newer slow cooker and one that cooks on the hot side, too. This will be even more noticeable to you if you recently upgraded from an old model.
You don’t have to get a new slow cooker, but you will need to add more liquid than the recipe calls for. I usually start with 1/2 cup (120 ml) in most recipes, and I cook the recipe while I’m at home so that I can monitor the cooking and figure out the right adjustment. This way you’ll have a rule of thumb for your slow cooker going forward.
Another reason for a recipe cooking too fast can be a lid that doesn’t really seat well into the crock. It’s their fault, not yours! You can make a quick fix by covering the crock with a piece of foil, place the lid on top of that and use the extra foil to plug the holes.
A recipe with a 7 to 9 hour cook time means that’s how long the recipe will hold in the slow cooker. Some recipes will be edible much earlier, so if you are at home and hungry give it a taste. If it’s ready, continue with next steps for the recipe.
There are usually two reasons for ending up with an undercooked dish at the end of the longest listed cook time. Instant Pots tend to have this issue when you are cooking dry beans on the middle setting. If that’s the case, be sure to read the section on Instant Pots shown here.
It could also be because your slow cooker doesn’t cook hot enough (even on high). You might need to replace your slow cooker if this is happening with many recipes.