Meat Free in the CrockPot Slow Cooker? No Problem!

Happy Friday Eve, Slow Cookerers!!

Well my friends, I made a mistake (maybe. ? )

I'm not sure if it was a mistake or a sign...

but I watched "What the Health?" Tuesday afternoon on Netflix.

and now I don't want to eat anything.

This is tricky since:
1) I like to eat.
2) I'm supposed to feed the kids
3) it's technically my "job" to give you food ideas

UGH.

~~~~~~~~~~~~~~~~~~

Last night I revisited my favorite vegan dinner.

It's vegan except for the Honey, and technically vegans don't eat honey.

I'm not going to get into a long winded discussion on how this doesn't make sense to me --- it's not like they squeeze the bees to "milk" out the honey...

so if honey isn't something you are comfortable with, then use a high quality maple syrup. Not Aunt Jemima.

;-)

The only change I made to the Original Recipe was that I used a can of drained and rinsed black beans instead of garbanzo beans because my 8 year old doesn't like garbanzos. 

I also added about a cup of shredded butternut squash. Trader Joe's sells the spirals next to the carrots and I figured it was a great way to get a few more vitamins into the kids.

If you can't find the already peeled and either cubed squash or shredded squash you can add some sweet potato to bulk up the meal.

It tasted WONDERFUL.

The red onion is important --- don't email me and ask to use a yellow one. Because if you do I'll probably say it's fine but I'd really rather you use a red one.

;-)



The Ingredients

serves 6, over white or brown rice. Freezes well.
  • 1 1/2 cups lentils ((brown or green)
  • 3 cups water1/2 red onion, diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup shredded or chopped carrot
  • 1 cup peeled and cubed or shredded butternut squash
  • 1 teaspoon kosher salt1 teaspoon dried mustard
  • 1/4 teaspoon ground ginger
  • 2 tablespoons soy sauce (La Choy or Tamari Wheat Free are GF)
  • 1/3 cup honey (and maybe another 1 tablespoon later to taste)
  • 1 dried bay leaf or 2 fresh


The Directions.

I used a 4 quart crockpot.

The awesome thing about lentils (actually, there are a few awesome things) is that they are cheap, full of fiber, and you don't have to pre-soak them. You really should rinse them off, though.

Put the lentils into your crockpot.

Add the water.

Chop up the onion, and add along with the carrots and squash.

Drain and rinse the  beans and add.

Stir in the dried mustard, salt, and ginger.

Add the soy sauce and honey.

Stir to combine. Float the bay leaf (ves) on top.

Cover and cook on low for 6-8 hours, or on high for 3-5. 

Taste. If desired, stir in an extra tablespoon of honey.

Serve with white or brown rice.


The Verdict

DELICIOUS.

I was so happy to watch the kids lick their bowls clean!!

:-)



If you'd like more veggie-full recipes, here you go:






Do you love this recipe?

Please share it with your friends!


Posted by: Stephanie O'Dea | A Year of Slow Cooking at June 01, 2022

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