OUR VEGETARIAN BLOG
Ratatouille with Lentils
PREP: 25 minutes COOK: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) MAKES 6 servings 1 12-ounce eggplant (1 small), peeled and cubed 2 14.5-ounce cans diced tomatoes with basil, garlic, and oregano, undrained 2 medium yellow summer squash and/or zucchini, halved…
Lentil “Moussaka”
PREP: 20 minutes COOK: 6 hours (low) or 3 hours (high) + 30 minutes (high) MAKES 6 servings 2 cups cubed potatoes (2 medium) 1 cup vegetable broth 3⁄4 cup brown or yellow lentils, rinsed and drained 2 cloves garlic, minced 1⁄2 teaspoon salt 1⁄4 teaspoon ground…
Corn and Grain Gratin
PREP: 20 minutes COOK: 5 to 51⁄2 hours (low) or 21⁄2 to 3 hours (high) MAKES 6 servings 1 cup regular barley 2⁄3 cup wheat berries 2 14-ounce cans vegetable broth 1 cup frozen whole kernel corn 1 4-ounce can (drained weight) sliced mushrooms, drained 1⁄2 cup thinly…
Southwestern Corn Spoonbread
PREP: 15 minutes COOK: 31⁄4 to 33⁄4 hours (low) cool: 45 minutes MAKES 6 to 8 servings Nonstick cooking spray 4 eggs, lightly beaten 2 8.5-ounce packages corn muffin mix 1 14.75-ounce can cream-style corn 1 cup fresh corn kernels (2 ears) or frozen whole kernel corn,…
Cha-Cha Corn Chowder
PREP: 15 minutes COOK: 6 to 8 hours (low) or 3 to 4 hours (high) MAKES 6 servings 1 pound round red potatoes (3 medium), chopped 2 14.75-ounce cans cream-style corn 13⁄4 cups chicken-flavor vegetable broth 1 11-ounce can whole kernel corn with sweet peppers, drained 1…
Curried Lentil Soup
PREP: 20 minutes COOK: 8 to 10 hours (low) or 4 to 5 hours (high) MAKES 4 to 6 servings 1 pound sweet potatoes (2 to 3 medium), peeled and coarsely chopped 1 cup brown or yellow lentils, rinsed and drained 1⁄2 cup chopped onion (1 medium) 1 medium fresh jalapeño chile…
Savory Bean and Kale Soup
PREP: 20 minutes COOK: 5 to 7 hours (low) or 21⁄2 to 31⁄2 hours (high) MAKES 6 servings 3 14-ounce cans vegetable broth 1 15-ounce can tomato puree 1 15-ounce can small white beans or Great Northern beans, rinsed and drained 1⁄2 cup uncooked converted rice 1⁄2 cup…
Gingered Carrot Soup
PREP: 20 minutes COOK: 10 to 11 hours (low) or 5 to 51⁄2 hours (high) MAKES 6 servings 4 cups coarsely chopped carrots (8 medium) 11⁄4 cups coarsely chopped russet potato (1 medium) 1 cup coarsely chopped parsnips (2 medium) 1⁄2 cup chopped onion (1 medium) 1…
Mushroom-Barley Soup
PREP: 20 minutes COOK: 8 to 10 hours (low) or 4 to 5 hours (high) MAKES 6 servings 8 ounces fresh portobello mushrooms, cut into thirds and sliced 8 ounces fresh button mushrooms, sliced 1 14.5-ounce can diced tomatoes, undrained 1 cup sliced carrots (2 medium) 1 cup…
Sweet-and-Sour Cabbage Rolls
PREP: 45 minutes COOK: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) MAKES 4 servings 1 large head green cabbage 1 15-ounce can black beans or red kidney beans, rinsed and drained 1 cup cooked brown rice 1⁄2 cup chopped onion (1 medium) 1⁄2 cup chopped celery (1…
Chili Bean-Stuffed Peppers
PREP: 20 minutes COOK: 6 to 61⁄2 hours (low) or 3 to 31⁄2 hours (high) MAKES 4 servings 4 small to medium green, red, or yellow sweet peppers 1 15-ounce can vegetarian baked beans, undrained 1 cup cooked converted rice 1 15-ounce can no-salt-added tomato sauce 1⁄3 cup…
Vegetable Casserole
PREP: 20 minutes COOK: 4 to 6 hours (low) or 2 to 21⁄2 hours (high) STAND: 5 minutes MAKES 8 servings 2 19-ounce cans cannellini beans (white kidney beans), rinsed and drained 1 19-ounce can garbanzo beans (chickpeas) or fava beans, rinsed and drained 1⁄2 cup chopped…