THE VEGAN SLOW COOKER, Revised and Expanded: Simply Set It and Go with 160 Recipes for Intensely Flavorful, Fuss-Free Fare Fresh from the Slow Cooker or Instant Pot®

Kathy Hester

Fair Winds Press
December 4, 2018
$24.99/Paperback
ISBN-13: 978-1592338429

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Kathy Hester is the founder of the blog Healthy Slow Cooking and author of The Vegan Slow Cooker, Vegan Slow Cooking for One or Two, Oatrageous Oatmeals, The Great Vegan Bean Book, The Easy Vegan Cookbook, and The Ultimate Vegan Cookbook for Your Instant Pot. She writes for various online health and cooking websites, including Bright Hub, Divine Caroline, Everything Mom, and The Healthy Hostess. She lives in Durham, North Carolina.

THE VEGAN SLOW COOKER, Revised and Expanded is the perfect collection of simple, wholesome, plant-based recipes that are convenient and sure to satisfy the whole family.

Every home cook wants to prepare hot, nutritious, home-cooked meals for their family and friends, but time is rarely on our side. With a slow cooker or Instant Pot, however, that can all change. You can create delicious meals that are loaded with healthy ingredients–AND work with your schedule.

Author and slow cooker aficionado Kathy Hester gives you the techniques and tricks you need to make the most out of your slow cooker or multi-cooker. This revised edition of the previously best-selling cookbook features more than 20 new and updated recipes (more than 160 recipes in all), new tricks for streamlining recipes, and all-new photography. Recipes also include gluten-free, soy-free, and no oil added options.

The reward for your simple morning prep is perfectly cooked, intensely flavorful, one-dish meals that are hot and ready as soon as you walk in the door each day. You’ll find recipes that cover every meal and type of cuisine, from your favorite comforting casseroles and stews, to fresh and exciting new takes on pizza and desserts—alldeliciously plant-based and vegan-friendly.

Just a few of the great recipes you’ll find include:

  • Cranberry Vanilla Quinoa
  • White Bean and Kale Stew
  • Chorizo and Sweet Potato Enchilada Casserole
  • Chick’n Marsala
  • Mashed Potato and Edamame Burrito Filling
  • Pumpkin White Bean Lasagna
  • Meatless Sausage-Mushroom Ragu
  • Savory Cheddar Sausage Bread
  • Mango Coconut Rice Pudding
  • Chile-Chocolate Black Bean Brownies

Get started creating healthy, delicious, stress-free meals today with THE VEGAN SLOW COOKER, Revised and Expanded. It’s as simple as the flick of a switch!

Coconut Soup with Mushrooms and Jackfruit

yield: 4 servings

equipment: 4-quart slow cooker

cooking time: 7 to 9 hours on low

gluten-free option* soy-free option** no oil added

This is my vegan version of a Thai chicken soup called Tom Kha Gai. I made mine mild, but you can add a little chili oil to spice yours up a bit. There are a few specialty ingredients in this soup, so you will need to find an Asian market where they will be inexpensive. Tamarind concentrate adds a tang, and the kaffir lime leaves, lemongrass, and galangal root are the heart of this aromatic soup. Trust me, it’s worth a trip to the market, and it comes together fast once you have the ingredients.

  •  1 can (10 ounces, or 280 g) jackfruit, drained and shredded by hand
  • 2 cups (140 g) chopped shiitake or button mushrooms
  • 3 (3-inch, or 7.5-cm) pieces of fresh lemongrass
  • 1 (2-inch, or 5-cm) piece galangal root, cut into slices
  • 6 kaffir lime leaves
  • 3 cups (705 ml) water
  • 1 teaspoon tamarind concentrate (*use gluten-free soy sauce or **coconut aminos)
  • 1 teaspoon brown or coconut sugar
  • 1 teaspoon soy sauce

 

BEFORE SERVING INGREDIENTS

  • 1 cup (235 ml) full-fat coconut milk (you can use light, but it won’t be as rich)
  • ¼ cup (24 g) nutritional yeast
  • 1 to 2 tablespoons (15 to 30 ml) lime juice, to taste
  • Salt, to taste

the night before: Shred the jackfruit. Cut the mushrooms, lemongrass, and galangal. Store in the fridge overnight.

in the morning: Add the shredded jackfruit, mushrooms, lemongrass, galangal, kaffir lime leaves, water, tamarind, sugar, and soy sauce to your slow cooker. Cook on low 7 to 9 hours.

20 minutes before serving: Stir in the coconut milk and nutritional yeast. Add lime and salt to taste, and add garnishes (if using; see below).

 Serving Suggestion

Garnish with any of the following: chili oil, lime wedges, chopped cilantro, and shredded carrot.


Atomic Pecan Loaf

yield: 6 servings

equipment: 4-quart slow cooker

cooking time: 7 to 9 hours on high

 gluten-free option* soy-free no oil added option**

This loaf was inspired by Vegan Lunch Box’s Magical Loaf Studio website. I combined about four recipes and added a few things on top of that. You can add almost anything you have on hand, so it’s a great way to use up leftovers!

TOPPING INGREDIENTS

  • ½ cup (120 g) ketchup
  • 3 tablespoons (45 g) brown sugar
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 tablespoon (15 ml) vegan
  • Worcestershire sauce

LOAF INGREDIENTS

  • 1 can (15 ounces, or 425 g) kidney beans, drained but reserve the liquid
  • 1 cup (110 g) rolled oats, pulsed into (*use gluten-free)
  • ½ cup (55 g) pecans
  • ¼ cup (60 ml) liquid from kidney beans (or aquafaba)
  • 1 medium portobello mushrooms with gills removed, minced
  • 2 tablespoons (6 g) nutritional yeast
  • 2 tablespoons (32 g) tomato paste
  • 1 tablespoon (15 ml) vegan
  • Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground rosemary

the night before: Mix all the loaf ingredients together, and store in the fridge until the morning. Also mix together

the ingredients for the topping, and store in a separate container in the fridge.

in the morning: Oil the crock of your slow cooker **or line with parchment paper. Pat the loaf mixture into the slow cooker. Cook on low for 7 to 9 hours.

about 30 to 45 minutes before serving: Spread the ketchup mixture over the top of the loaf.


 

These recipes may be reproduced with the following credit:

Recipes from THE VEGAN SLOW COOKER, Revised and Expanded: Simply Set It and Go with 160 Recipes for Intensely Flavorful, Fuss-Free Fare Fresh from the Slow Cooker or Instant Pot® by Kathy Hester. (Fair Winds Press; December 4, 2018; $24.99/Paperback, ISBN: 978-1592338429).

 

Contact: Todd Conly
978-282-3511
todd.conly@quarto.com


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