A Vegan Slow Cooker Menu Plan that Will Change Your Summer Cooking Forever! – Healthy Slow Cooking

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A SLOW COOKER MENU PLAN THAT WILL CHANGE YOUR SUMMER COOKING FOREVER!

It has been almost impossible for me to get motivated to cook last week. I’m solving my problem for this week by coming up with a vegan slow cooker menu plan.

I’m sharing it with you today to make your days easier too. And guess what? All the recipes are made right in your slow cooker! Yes, your crockpot can change your warm-weather cooking.

For years, I’ve been an advocate of using your slow cooker all year round. It doesn’t heat up your kitchen like the stove-top or oven does. I know that using the grill would help too, but when it’s too hot I just don’t want to stand outside!

If you don’t have a slow cooker yet or you’re looking for a new one, be sure to read my tips on picking out the right slow cooker for you. You’ll also find some tips about slow cooking too!

Get even more vegan menu plans here.

Vegan Slow Cooker Mole Mushroom Taco Filling, Huaraches and My Trip to Cancun

Monday: Vegan Slow Cooker Mole Mushroom Taco Filling can be used in a burrito or even lettuce wraps which is my summer wrap of choice. This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart crockpot.

Root Veggie Barley Risotto from Vegan Slow Cooking for Two

Tuesday: This slow cooker Root Veggie Barley Risotto has no added oil and can be easily made into a summer dish by using sweet potato, carrot, and golden beets.  Make a gluten-free version by using oat groats in place of the barley. This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart. (Photo by Kate Lewis)

Vegan Slow Cooker No-Honey Tofu

Wednesday: Vegan Slow Cooker No-Honey Tofu has no added oil and can take the place of Chinese take out anytime at my house. You can eat it over steamed rice or in lettuce wraps. I ate my leftovers cold in wraps for lunch, and they were great! This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart.

Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans | HealthySlowCooking.com

Thursday: These Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans are one of our favorite Indian recipes to make at home and has no added oil. I usually serve it with some steamed rice made in my Instant Pot (or rice cooker). This recipe uses a 4-quart crockpot, but you can cut the recipe in half and use your 2-quart slow cooker.

Slow Cooker Lentil-Quinoa Taco Filling from Vegan Slow Cooking for Two

Friday: What is better to end the week with then some easy tacos? This Slow Cooker Lentil-Quinoa Taco Filling can be used on taco salads and have no added oil. Make a quick and easy dressing by blending avocado with some salsa verde. This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart. (photo by Kate Lewis)

Vegan Slow Cooker Fresh Corn Risotto Using My Favorite Corn Cobb Trick

Saturday: This Vegan Slow Cooker Fresh Corn Risotto really captures the flavors of summer and cooks in less than 2 hours while you are enjoying yourself doing something outside the kitchen. Plus it has no added oil. It’s a crockpot dish to make on the weekend or a day that you work from home. This recipe uses a 2-quart slow cooker, but you can double or triple to use in a 4 or 5 quart. (Photo by Kate Lewis)

Slow Cooker Sloppy Black-Eyed Peas

Sunday: Take it easy and throw these Slow Cooker Sloppy Black-Eyed Peas together in the morning. That way you can enjoy the whole day knowing that dinner is waiting for you! You just need to add a few of the fresh veggies 30 minutes before serving and it has no added oil. (photo by Kate Lewis)

Vegan Pound Cake From Your Slow Cooker!

Dessert: Treat yourself and make this Slow Cooker Herb Vegan Pound Cake. Baking in your slow cooker is truly satisfying. I usually bake in my 6-quart slow cooker and put my cake in a loaf pan. Make this oil-free by using vegan yogurt in place of the Earth Balance.

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