the vegan crockpot

Rice Pudding

This recipe is really good if you have a lot of milk you need to get rid of before it goes bad. For example, if you bought milk for another recipe or to put in your tea or coffee, but you can’t use all of it before it goes bad, or if you’re going on vacation soon, or whatever.

Can be made in a crockpot, probably, and only uses one pot. This recipe is really easily doubled, tripled, or even quadrupled - just make sure the pot you’re using is big enough to hold everything with room left over for the milk to bubble up.

Ingredients:

  • 3-4 cups milk (can be any kind of milk, even rice/soy/almond/coconut/whatever, and you can substitute water for up to half of it if you need to)
  • ½ cup rice (ideally white, short-grain, but long-grain works too)
  • ¼ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon (optional)
  • ½ tsp salt
  • any other add-ins you want (nuts, raisins, chocolate chips, other spices, etc)

Instructions:

  1. Rinse your rice well. That will help it cook faster.
  2. Put all of your ingredients (except add-ins like nuts/raisins/chocolate chips) in your pot and put it on high heat until the milk boils.
  3. Turn the heat down to a simmer and let it sit for a while, stirring occasionally to make sure the rice doesn’t stick to the bottom.
  4. Your pudding is done when the rice is soft and cooked through, practically dissolving, and the pudding is thick and gooey. If it gets too thick before the rice is done, you can add more milk or water.
  5. Remove from heat and let cool. Stir in any add-ins that you didn’t add already.
  6. If you don’t eat all of it at once, refrigerate the leftovers.

Sweet Coconut Butternut Crockpot Soup

Great for summer when vegetables are plenty but you don’t want to heat up your kitchen.

Ingredients:

  • 3 cups butternut squash, chopped
  • 3 cups chopped sweet potato (about 1 large sized potato)
  • 1 onion, chopped
  • 2 cups vegetable broth (optional chicken broth)
  • ¼ cup margarine or butter
  • 2 cups coconut milk (optional milk of choice)
  • ½ tsp cumin
  • 2 TBL shredded coconut

Directions:

  1. Place squash, sweet potato, onion, 1 cup of broth and margarine/butter in a slow cooker, and cook on high for about 4 hours.
  2. Using an immersion blender, or scooping your squash into a regular blender, puree until smooth. 
  3. Return to crockpot and add remaining broth, milk, cumin, and coconut.  Cook for about 30 more minutes, or until soup is heated through. 
  4. Sprinkle with extra coconut for garnishing.
  5. Preserving tip: while you have the knife and peeler, finish peeling and chopping the entire squash.  Arrange in a freezer safe bag and freeze for easy soup during the winter.

adapted from superhealthykids.com

Simple Brown Lentils

Lentils are the best. Brown lentils, like most lentils, are really healthy, but unlike some other kinds, they don’t dissolve and they don’t need soaking.

Benefits:

High in protein, fiber, and minerals like iron

Cook fast

Versatile- go with most flavors

Easy to find (grocery stores- dried beans isle or goya isle, in latin american/south asian groceries)

Free of virtually all allergens

Easy to cook in a pot, rice cooker, slow cooker, probably even the microwave

Very very cheap

Freeze/Keep well once cooked, keep forever dried

You need:

  • Brown lentils (aka marrow lentils, aka lots of other names), which look like this:
  • Water (about 2.5x the amount of lentils)
  • Any flavorings, broth, herbs, garlic, spices etc (I use better than bullion vegetable broth, garlic, miso, and mushroom granules usually. They’re good with sriracha once they’re cooked.)

How to make:

Put lentils in pot. Put water in pot. Put flavorings in pot. If you use garlic you can just peel it and dump it in, or crush it a bit. You don’t need to cut it.

Bring them to a boil, turn the heat down, cover them.

They’re done when the water is gone and they’re soft, about 20-30 mins depending on how much is in there, maybe a little longer. The skins will slide off a little. If you like them a little chewy, take them of earlier. If not, cook them longer and they’re easier to chew. You can cook as long as you want. If they’re not done but the water is gone, add more water. If they’re done but the water isn’t gone, just take the lid off and let it steam off.

Bonus:

Add extra water and seasoning, dump in carrots, onions, potatoes, whatever. Even easier, just add mixed frozen veggies. Lentil soup! Super healthy, warm, tasty.

Easy building block for a very healthy, balanced meal: Dump on a boiled/baked sweet potato, eat with bread or some spinach/broccoli or whatever you want. Mix in veggies, rice or other grains, etc for healthy lentil salad. Add to soups/curries/pasta etc- very good in tomato sauce. These are a lifesaver for me as an athlete who doesn’t eat animal products, often needs to cook on my own, and generally doesn’t have the energy for fancy things.

One great way that my parents actually showed me to make a box of carrot ginger soup go farther and also taste WAY more amazing/creamy is to add a sweet potato! It’s really simple because all you need is:

  • 1 box (32 fl oz) of carrot ginger soup (any brand)
  • 1 large sweet potato, peeled

Method 1: The quickest method is to simply boil the sweet potato before adding it to the soup, or microwave it. Then add it in chunks to the soup. I have a stick blender, so after the soup is heated up I just blend it right in the pot, but you can use any type of blender.

Method 2: If no blender is available, or if you have more time, you can cut the sweet potato up into small chunks and have it simmer in the soup for a while (on the stove or in a crock pot.) Keep mixing and eventually the sweet potato will just break up and mix with the soup. It won’t be quite as smooth as if you use a blender, but it’s still thick and creamy. You’ll know it’s ready when the sweet potato is fully integrated in the soup. This will definitely take over an hour, but depends. 

This creates a super filling and luxuriously easy dinner if served with salad and some bread. Always leaves leftovers for me and my boyfriend!

Best part is that this can fit in with a lot of diets, depending on what carrot ginger soup you use. I included the picture of the Pacific brand soup (accessed via their website) because it’s what I’ve used, AND it is vegan, kosher parve, low fat, gluten free, soy free, wheat free, and yeast free. Whatever brand you use, just be sure it follows your dietary restrictions. 

there was no school today so Kandi and I are cooking vegan chilli in the crockpot and baking this apple pie with fresh apples from the north Georgia mountains and listening to Christmas music and the house smells like heaven and it’s cold outside and I’m drinking peppermint mocha coffee and I love everything!!!

Enough Breakfast Burritos for a Week

I hate getting up early, but like so many of us, I got places to be. So when I can take a step out of my morning routine, that means more sleep, and who doesn’t like that? That’s why I present to you, the perfect make-ahead breakfast that you can make on a Sunday and refrigerate for the whole week: crock pot breakfast burritos.  I’ve been making these for months and the ingredients are literally endless.  But as a general rule, this is how you should layer everything:

  • hash browns as the base (spray the crock pot with cooking spray, then cover the bottom with hash browns)
  • any vegetables you like (i use peppers, tomatoes, avocados, and onions most often)
  • beans and/or meat (i’ve used cubed ham, canadian bacon, regular bacon, turkey sausage, ground turkey, as well as black beans, white beans, kidney beans, and black eyed peas)
  • shredded cheese, if you like
  • then top the whole thing with beaten eggs

The proportions are really up to you.  To make 12 big burritos for the week, I generally use a full bag of hash browns, one can of beans, whole quantities of whatever vegetables, 6-10 eggs depending on how much egg you want to taste (they come out scrambled), and a whole bag of shredded cheese.

Another cool thing you can do is make double layers; i.e., put the first 4 bullets from above in, then do a second layer of hash browns, veggies, beans/meat, and cheese. Always pour the eggs on last, as it will seep down through so you get egg throughout anyway. 

The seasoning possibilities are also endless. I’ve added diced tomatoes which reduced down into a thick tomato sauce (AMAZING), hot sauce, sweet and sour sauce when I made one with pork sausage, plus you can always through in garlic, any dried seasonings (Old Bay is the best), and anything else you like!

Once you have everything in the crock pot, simply cook it on low for 8-10 hours or on high for 4-5 hours. If you set it up before you go to bed, it will be ready in the morning. I normally cook them Saturday night and then prepare them on Sunday (oh, they also help with hangovers). To prepare the rest of your burritos for the week, allow the mixture to cool slightly before making the burritos and wrapping them in tinfoil. They can be refrigerated for up to a week, and frozen for longer.

Easy "Teriyaki" Sauce

Now, according to wikipedia traditional teriyaki sauce includes mirin but sometimes that can be kinda hard to find in the states so here’s a way to make a basic glaze that tastes pretty similar to traditional teriyaki sauce, is pretty lot on spoons, and can be used with just about any type of meat or meat substitute.

What you’ll need to make the sauce:

- 1 cup hot water

- 1 cup white sugar

- 1 cup soy sauce*

- ¼ cup minced garlic*

- ¼ cup minced ginger*

To make variations:

- pinch of red pepper flakes

- a couple dashes of rice wine vinegar

*low-sodium soy sauce can be used

*you can buy pre-minced garlic and ginger (normally they’re located in the produce dept of most grocery stores), or you can easily used ground ginger or garlic if you don’t have any fresh stuff on hand 

Cooking Instructions

- Mix hot water and sugar together until all the sugar is dissolved (this mixture is called a “simple syrup”)

- Add soy sauce, ginger, garlic (if you are adding vinegar or red pepper flakes do so now) and mix well

- Take meat product or meat-substitute and place in a large skillet or pot, pour sauce over this and turn on medium heat until it starts to boil (start to bubble)

- Cook on medium heat, moving meat/substitute every five minutes) until meat product or meat substitute is fully cooked and sauce has reduced into a syrup

- Tada! You’re done. Serve this over rice with some veggies (either cooked with the sauce or steamed on the side) and you’ve got a nice meal that can make quite a few leftovers.

Hazelnut Soup

What you need:
chopped hazelnuts (about a cup)
3 cans kidney beans
1 can white beans
1 can tomato juice
vegetable broth (beef works too if you like, but I’m vegetarian)
chopped (or ringed) onions
minced garlic
vegetable or olive oil
spices (I usually use oregano, marjoram, and sage)

Method:
sautee onions and garlic in 3 Tbsp of oil. Add spices and hazelnuts, cook on medium heat until softened. Add vegetable broth and beans. Bring to a boil, add tomato juice. Remove 2c of soup and blend, then return to pot and simmer for 20 mins. Serve hot, makes a lot.

You can also make this in a crock pot. After softening the hazelnuts, just throw all the ingredients into the pot and cook on med heat for 4-8 hours. The soup won’t be as thick, but it’ll still be yummy.

(I know this recipe requires a lot of spoons, but it’s one of my favorite soups of all time - it’s thick and warm and comforting like stew, but it’s vegan and actually really filling)

American Veggie Pinakbet

My sister has generously submitted a version of her pinakbet recipe to No More Ramen! I’m really excited!

Pinakbet is a Filipino dish usually comprised of bitter melon and a fermented shrimp or fish paste with an assortment of other vegetables (eggplant, okra, long beans, and tomatoes are a few).  Since American palettes aren’t accustomed to the strong flavor of bitter melon, I usually omit this ingredient, but if you’re feeling adventurous, by all means add it to your recipe.  If you’d like to make a non vegetarian variety of pinakbet, you can sautee a can of anchovies with garlic as a base for the dish and add cubed pork.  This is my favorite way to eat it, but leaving out the meat is a healthier and a still delicious option. While lentils are not traditionally added to the dish, I decided they would be a good source of protein and would make this a more substantial recipe.

Ingredients:

  • 3 medium sweet potatoes, peeled and cut into 1” cubes
  • 3 cloves of garlic, diced
  • 1 medium onion, diced
  • 2- 3 TB olive oil
  • 2 cups lentils
  • 4 cups vegetable stock or water
  • 2 ripe tomatoes, diced
  • spinach - 1 large handful
  • 2 packages frozen cut okra
  • Salt and Pepper

Method:

*It’s important to salt and pepper the dish after each addition is made to the pot.  The salt not only helps to bring out the flavor of the food, but is helpful in breaking down the veggies.*

  1. Heat a large pot over medium high heat and add oil, onion, and garlic.
  2. Sautee until onions are translucent, about 5-7 minutes.
  3. Add sweet potatoes and cook an additional 5-7 minutes.  Add lentils, stock, and tomatoes.  Turn heat to medium low.  Simmer covered for 10 minutes.  Add okra and cook for an additional 10 minutes.  While okra has a reputation of getting slimy, if you add enough liquid, it will help cook out the slimy texture.  If you feel like you need to add more stock or water, do so at this time.  You can’t really add too much, because it will just add to the tasty broth.  Add the spinach in the last 5 minutes, just to wilt.  
Crockpot curry

Aside from some chopping , this recipe is really low energy. I had a craving for something curry-like and decided to just throw some stuff in a crockpot and hope for the best.

I used:

1 can coconut milk 

1 vegetable bouillon cube

2 cups water 

2 cans chickpeas (you could use less but they’re a good source of protein so I decided to use a lot.)

2 diced potatoes

broccoli

kale

carrots

snap peas

red onion

green onion

curry powder (I had ‘mild’ so that’s what I used, I imagine pretty much any curry powder would work though)

garlic

I would also add: lemongrass (I just didn’t have any), ginger, and possibly some brown sugar. 

After the little bit of chopping I had,  I put everything in the crockpot on high for 3 hours and then turned it down to low for 1, then served it over jasmine rice.

This recipe is super versatile and you could add pretty much whatever veggies you want and this could definitely be adjusted to add meat.

Use your creative noodle and come up with your own dreamy curry recipe! 

Dal Makhani

This recipe was passed to me from an Indian friend, and is ridiculously easy and cheap to prepare! Traditionally this dish is prepared in a pressure cooker with the addition of many spices, but a crock pot and curry powder keep things simple. The cream at the end makes the texture a little creamier, but it can be omitted for a fully vegan/dairy free recipe. It does take a lot of time to cook everything down, but the results are worth it.

Ingredients:

  • 1 cup red, black, or brown dried lentils*, soaked overnight
  • 1 cup dried kidney beans**, soaked overnight
  • 1 10-12 oz bag frozen spinach
  • 1 16 oz can crushed tomatoes
  • 2-3 cups of water (chicken stock is also good but not veggie/vegan)
  • 2 carrots, diced
  • 2-3 tablespoons curry powder
  • 1 cup heavy cream (optional)
  • ~½ cup rice (I like basmati) per serving

Supplies:

  • 4.5 qt or larger crock pot
  • a spoon to stir with
  • a can opener

Steps:

Place all lentils/beans in bottom of crock pot, top with crushed tomatoes, followed by frozen spinach and carrots. Add enough water or stock to fully cover everything. Add curry powder, and stir it all together. Cover with lid, and set on high for at least 10 hours.

Once you are ready to serve, prepare your rice either on stovetop or in a rice cooker. I recommend around ½ cup dry rice per person per serving. Open up the crock pot, and whisk in heavy cream, if desired. Whisking helps break down the lentils even further and get them all nice and creamy. Ladle into bowl over rice, and enjoy!

Notes:
* I have the most success with the lentils listed above, especially red lentils (well, they’re actually pink.) I’ve been able to locate them in my local Arab and Indian markets very cheaply. You can use the french green lentils sold in many grocery stores, but they will stay a bit firmer and won’t cook down like the others will.

**Kidney beans need to be fully cooked, as they carry a very dangerous toxin. Normally it is recommended to boil them for 10-20 minutes before soaking to destroy this toxin. This recipe keeps them under high heat for a very long time, and they’ve always turned out fully cooked for me without boiling beforehand. YMMV, but please be aware!!

Broke College Kid Rajma Masala/Curry Chili

Okay, so I started making this a while back when my textbook prices shot up and the food budget flew down. It’s essentially a very simple kidney bean and curry soup, which combines the elements of a chili and a rajma masala. It’s literally got four ingredients: 

Kidney Beans (light or dark)
Tomato Juice 
Chili Seasoning
Curry Powder

To make a recipe that serves around four people (or to feed yourself four times) you’ll need one can of beans, one pint of tomato juice, and as much or as little seasoning as you like. There’s a couple ways you can go about this, the simplest of which is to combine all of the ingredients into a saucepan and let it boil and simmer. This version takes around twenty minutes from stir to serve. Another way to do it is to add all the ingredients into a crockpot or slowcooker and let it simmer all day. Either way, it’s delicious. 

And cheap. Did I mention cheap? It’s so inexpensive and filling and full of protein. I think the beans and the juice (I buy the bulky quart-sized can) cost me something like $2.20 at Walmart. If you’ve got the spices in your cupboard already, you’re set. 

You can also serve this in a variety of ways. Rajma masala is usually served with rice, (which is scrumptious,) or with naan, pita bread, or the like. All of these are wonderful. But if you’re REALLY on a budget, and I am really on a budget, I find that pressing a few pieces of bread flat before toasting them can create a really yummy vessel to move this from plate to mouth. It’s really up to you, so be creative! 

These are the bare essentials, so feel free to improvise. I’ve added different things over time, including chicken, tikka masala sauce, other spices, a variety of tomatoes, etc. and it’s always come out really delicious. 

Super Easy (but not quick) Beer Chilli (serves 8)
  • 1 Onion, chopped (can be purchased pre-sliced in most grocery stores)
  • 1 can black beans
  • 1 can kidney beans
  • 1 can of corn, drained
  • 1 can of tomato sauce or tomato paste
  • 1 12oz can or bottle of beer
  • 2 cans diced tomatos with green chiles (or one can green chiles separately)
  • 1 package taco seasoning
  • 3 chicken breasts
  • Shredded cheese (optional) 
  • Sour Cream (optional)
  • Crushed Tortilla Strips (optional) 


Pour everything into your crock pot, placing the chicken breasts at the top. Cook on low heat, covered, for 5 hours. Remove the chicken breasts and allow them to cool. Shred them with a fork and return them to the crock pot, stirring in. Cook 2 more hours. Garnish with cheese, sour cream, tortilla chips.

As written, the recipe gives you a rich, satisfying chili with a heavy malt taste. It’s also super easy to modify! 

 You can adjust the spice by using mild or hot taco or chili seasoning. (McCormick sells them in little premeasured packages, so easy.) Or, add a few shakes of hot sauce. 

Any beans will work! Don’t be afraid to mix and match. White beans? Cannellini beans? Whatever you’ve got, just toss it in! 

The beer will cook off, leaving behind taste but no alcohol. Gluten free or beerphobic? Substitute 12 oz of your favorite broth. (Also, if GF, make sure your tortilla chips are corn with no cross-contamination.) 

If you’re adventurous, have fun experimenting. A lighter beer will be lighter and more hopsy, while a dark beer will be very heavy and malt-flavored. Or just use up whatever’s sitting in the back of the fridge…

Speaking of leftovers, if you have stale tortilla chips, this is a great way to use them up. 

Vegetarian/Vegan, substitute ½ a cup of rice for the chicken and cook for 7 hours straight. This will give you a thicker, heartier soup. 

Experiment with the amount of liquid! More liquid = taco soup, less liquid = chilli. 

Also fantastic garnished with a spoonful of red or green salsa, or fresh cilantro. The truly ambitious can make a cilantro pesto for a garnish. 

With sour cream but no cheese, this comes in at roughly 215 calories per serving. 



easy congee!

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Congee! Super simple, very cheap, and not terribly labor intensive. It takes a while but it produces a LOT even though it uses very little rice - i got 8 cups of soup out of one cup of rice, and i can make it as filling as i want with toppings!

Components:

  • 1 cup short grain rice, rinsed (i used calrose rice, which is pretty cheap at safeway and in bulk. brown rice will work here but it will take longer to cook)
  • 8-10 cups of water/broth/a mix of the two (or to desired consistency)
  • add ins! will list some ideas below the recipe

Recipe:

  • put your rinsed rice in a deep pot (try to use one that’s at least two litres, preferably larger (i didn’t cook my congee as long as i wanted cos my pot was too small for the amount of liquid i had to add!)
  • add four cups of your cooking liquid (i used two cups of vegetable stock made from a bouillon cube and the rest was water with soy sauce)
  • bring to a boil on high, allow to boil for one minute
  • reduce heat to medium, boil for ten minutes, stirring frequently so rice does not stick 
  • cover and reduce to a simmer (slower bubbles!) for an hour or more, depending on how soft you want your rice. stir occasionally (i’d say every ten minutes)
  • this recipe can also be done in a crockpot or slow cooker, and i bet a rice cooker would work too!

and that’s all there is to the base! it can be eaten plain or it can be dressed up:

  • sliced garlic can be added at the beginning
  • firm vegetables such as carrots (i put those in mine) can be added once you’ve reached the simmer stage
  • soft vegetables (like peas) can be added a few minutes before you’re finished
  • green onions can be cooked along with the congee or used as a topping
  • and so can eggs!
  • chopped meat can be added (the stage at which you’d add it depends on the meat you use)
  • as can shrimp and other seafood!
  • and of course there are spices - salt and pepper are almost a given, but i bet curry powder would taste real great

honestly the possibilities are endless!! make this dish your own cozy bowl of deliciousness. 

Fairy Porridge

A relatively healthy and yummy way to beef up oatmeal. I call it Fairy Porridge because it turns a lovely dusty rose color and looks like something fairies would eat. It’s best to use a stove for this one, or a crock pot if you’re not in a hurry. 

This serves 3 

- 1 ½ cups of oatmeal 

-2 ½ cups of water ( different brands of oatmeal sometimes have different water measurements, but this is the norm)

-One can of whole berry cranberry sauce ( you can use dried cranberries, but you will need to give them a 5 minutes soak before you add in the oatmeal to make sure they are juicy)

- Cinnamon and  Nutmeg to taste ( I just use pumpkin pie spice, the citrus peel really brings out the cranberries)

Put your oats and water in your pot, and before the water starts boiling, put in the cranberry sauce.  Stir frequently to break up the cranberries. once it’s done, spice to your preference. 

I don’t add milk to mine, but if you want go, ahead and treat yourself. Honey works best if you want to sweeten it. As far as toppings, granola, almonds, and flax seeds are my favorite. 

Easy Steamed Rice and Veggies

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I recently realized that steaming rice and tossing veggies over the rice in the last ten minutes or so makes a super quick and pretty healthy meal! This is a meal that comes together in around 30 minutes, and if you use frozen/prechopped veggies has next to no prep time. I used to steam vegetables in a separate pot or in the microwave, but this cuts everything down to a single dish. YOU WILL NEED:

  • A rice cooker or a pot (I did a search and found this super cool microwave rice steamer for cheap, too, though I think you can also microwave rice in a regular bowl?)
  • Rice! Any kinda rice. Brown might take a little bit longer (that’s what I used in the picture, so it was a bit closer to 40ish minutes)
  • Veggies! Frozen bags of mixed vegetables are great. I used frozen peas, the end of a bag of shredded cabbage, some bell pepper, and I tossed in a tomato that was getting a little lonely in my fridge. Broccoli would be great here.
  • Spices! You can always go with simple salt and pepper, which has never failed me. I tossed a bit of curry and garlic powder into this batch.
  • Optional things (this is a super customizable meal!): oil of your preferred variety, nut butters (i put some peanut butter in this one), hot sauce (like sriracha!), and i think an egg stirred in as soon as the cooker is taken off the heat would be delicious (kinda like mock fried rice) - you could really add anything into this. I bet you could make a sweet version with some milk, raisins, and sugar!

METHOD

  • Cook your rice like normal, but when you’ve got around ten minutes left, toss in your vegetables, close whichever cooking implement you’re using, and let it finish up
  • turn off the heat and remove the pot/cooker from its heat source and toss any add-ins your hungry heart desires (spices, egg, oil, etc.), mix those through, let them sit for a bit for the flavors to settle in or just dig right in (though with the egg I’d suggest leaving the mixture in the pot, covered, for a few minutes after mixing)

This can be easily scaled up and down to feed as many people as you like/supply you with quick meals for a while (rice freezes fantastically, especially if you portion it into single servings in plastic baggies). And all of the base components are really cheap! (I actually came up with this between paychecks - it gave me lunches for a week)

Bean Dip (or Soup or Casserole)

I’m a big fan of recipes that just involve opening cans, and I’ve discovered that most of the ingredients that go into burritos and Taco Bell-type foods can be recombined into a variety of meals. The format depends on how much juice is in your mix– low moisture, baked in a glass dish, you’ve got casserole; high moisture makes soup; somewhere in the middle is a great chip dip. You can control the moisture by draining off the juice from your canned goods but saving it in bowls until you know you decide if you want it or not. Here are some possible ingredients:

  • refried beans
  • whole black or pinto beans
  • ground beef
  • shredded chicken
  • taco seasoning
  • canned tomatoes like Rotel
  • canned corn
  • jalapenos
  • onions
  • shredded cheese
  • sour cream
  • fritos or crushed doritos make a good topping but probably shouldn’t be mixed in.

If you’re gonna use meat, cook that first. Mix everything together in a pot on low heat. If you want casserole, transfer your goop to a glass baking dish and bake for 30-45 minutes at around 350 Fahrenheit (since everything is technically cooked ahead of time your baking time doesn’t matter all that much). If you accidentally add too much liquid, let the pot simmer uncovered for a while to reduce it.

My mom mentioned I should get a crockpot a couple days ago casually and I said I’d put it on my Christmas list and she GOT ONE DELIVERED TO MY HOUSE TODAY and a vegan crockpot cookbook so I can cook for Gorman too 😭😭😭😭😭I love my mommy

vegan cream of tomato soup

ingredients: 

-passata (sieved/blended up tomatoes)

-coconut milk

-salt, oil, garlic, hot sauce (optional)

method: heat 2 cups passata with ½ cup of coconut milk til simmering, and season it how you like :)

((if you’re not vegan (im not lol) i highly recommend a tablespoon of thai fish sauce, gives it a really cool fancy flavour))