home » House and plot » Vegetarian dishes in a Redmond slow cooker. Vegetarian dishes for every day in a slow cooker. Vegetarian recipes in a slow cooker. Here's what you'll need for this dish. To prepare this dish you will need

Vegetarian dishes in a Redmond slow cooker. Vegetarian dishes for every day in a slow cooker. Vegetarian recipes in a slow cooker. Here's what you'll need for this dish. To prepare this dish you will need

Proponents of a healthy diet have vegetarian dishes as their favorites. If you cook them in a slow cooker with a minimum amount of oil, or even without it at all, the usefulness indicator will become even higher. As for taste, there is complete order with this in vegetarian cuisine. Use simple recipes for every day and see for yourself.

The role of vegetable dishes in the diet

Vegetarian cuisine for losing weight is a real find: the plant products that make up its basis contain a lot of dietary fiber, which is beneficial for the intestinal microflora, eliminating toxins and excess cholesterol.

Vegetarian main courses (sautes, stews, casseroles, porridges) are actively used in a protein diet (for weight loss, health improvement, muscle gain), since many plant foods contain even more protein than meat and fish. A low-carbohydrate diet includes dishes made from soy and other legumes.

There is also a vegetarian Kremlin diet for weight loss, which differs from the classic Kremlin version in the complete absence of meat in the menu. With its help, people manage to get rid of 10 extra pounds in 2 weeks.

Options for every day

People following various diets, including those for weight loss, prefer to prepare food at home in order to fully control its composition. To make your dishes healthy and the cooking process less labor-intensive, you can use a multicooker.

Sautéed eggplant

eggplants and carrots – 2 pcs.;
tomatoes and bell peppers – 2 pcs.;
small zucchini;
onion – 1 pc.;
3-4 cloves of garlic;
spices.

In a multicooker, the saute will cook for 1 hour 20 minutes in the “Stew” or “Pilaf” mode. Before this, you need to process all the vegetables.

It’s better to start with eggplants, because they need to not only be peeled and cut into cubes, but also sprinkled with salt, left for a few minutes and then rinsed. This will relieve the vegetable of unnecessary bitterness.
If the zucchini is young, cut it into cubes without removing the middle or even cutting off the peel. If the seeds have already formed and the skin has become hard, both should be removed.
The core with seeds is cut out from the bell pepper, then the vegetable is cut into strips. Finely chop the onion and carrot.
The skins of the tomatoes are removed. Here's how you can do it quickly: cut it in several places, and then put the vegetable in boiling water for 1-2 minutes. After this, the skin will be removed very easily, and the tomato will need to be cut into small pieces.
Garlic is grated on a fine grater or passed through a press, and herbs (fresh dill, parsley or some others to taste) must be chopped.
All prepared ingredients are placed in the multicooker bowl and put into operation.

This recipe does not include the use of oil.

Porridge with pumpkin

Required Products:

pumpkin (without peel and seeds) – 350 g;
millet – 100 g;
milk – 1.5 tbsp;
water – 1 tbsp.;
butter – 30 g;
cane sugar - to taste.

Peeled and cut into small pieces pumpkin is fried in a slow cooker for 10-15 minutes with butter. Recommended temperature – 160°C. After this, add the remaining ingredients to the bowl, mix and turn on the “Porridge” program for 50 minutes.

Peculiarity! If time allows, you can keep the food warm for another half hour - it will become more tender and boiled.

Cabbage with mushrooms

Here's what you'll need for this dish:

cabbage – 400 g;
champignons – 250 g;
onions – 1-2 pcs.;
tomato paste – 50 g;
vegetable oil.

First, cut the onion and fry it until it becomes transparent in a multicooker bowl in the “Frying” mode (15 minutes) in vegetable oil. Shred the cabbage and add it to the onion so that it fries a little and becomes softer. The champignons are thoroughly washed, cut and poured into the multicooker bowl. All ingredients are mixed.

When the “Frying” program is completed, add tomato paste and a little water to the contents of the bowl, mix and turn on the “Stew” mode for 15-30 minutes, depending on the volume of food. At this point, you can put bay leaf, black peppercorns and salt into the bowl.

Peculiarity! If desired, the recipe can be slightly modified by adding, for example, carrots, bell peppers and finely chopped, pre-soaked dried porcini mushrooms.

Stew with beets

To prepare this stew you need to take:

beets and potatoes - 300 g each;
carrots and onions – 100 g each;
bell pepper – 1 pc.;
tomato juice – 150 ml;
vegetable oil.

Beets, carrots and potatoes are cut into strips, onions - into half rings. Vegetable oil (1 tbsp is enough) is poured into the multicooker bowl, pour the prepared beets and carrots into it and turn on the “Frying” mode for 10 minutes. After this, all other ingredients are placed in the bowl. If you want the dish to be spicier, add spices. Select the “Soup” or “Porridge” mode for 40 minutes.

Peculiarity! You can prepare stew not only from fresh, but also from frozen vegetables.

Stewed beans

With equal success, the dish can be prepared either from green beans (frozen or fresh), or from canned or boiled ones.

Required:

beans – 150 g;
potatoes – 300-400 g;
bell pepper – 1-2 pcs.;
bulb;
tomato juice – 1 tbsp.

If green beans are used, they will need to be chopped. Then finely chop onions, peppers (in half rings) and potatoes (in cubes). The prepared vegetables are poured into the multicooker bowl and mixed. Pour in a glass of tomato juice. Turn on the “Quenching” program for 40 minutes. Before serving, it is recommended to sprinkle the food with fresh chopped herbs.

Brussels sprouts casserole

This low-calorie vegetable is useful for people who are struggling with excess weight - it helps improve digestive processes and relieves constipation. In addition to small heads of cabbage, the recipe uses oregano, a spice whose oil is included in the list of recommended oils for people losing weight.

To prepare this dish you will need:

Brussels sprouts – 300 g;
low-fat milk – 2 tbsp;
cheese (any hard variety) – 70 g;
2 eggs;
oregano.

Brussels sprouts are first boiled in a regular saucepan over low heat for a quarter of an hour. After cooling, the heads of cabbage are cut in half and placed in a multicooker bowl. In a large bowl, combine the remaining ingredients: milk, eggs, cheese (grated on a coarse grater), oregano. Salt a little and then beat.

Pour this mixture over the cabbage and turn on the “Baking” mode for 0.5 hours. At the end of the program, leave the dish on “Warming” for 15 minutes. You can add cherry tomatoes to the recipe; they will not only add flavor, but the overall dish will look more appetizing, as in the photo above. Serve the casserole with low-calorie sour cream or yogurt.

Peculiarity! You can prepare a casserole according to this recipe with eggplants (without first boiling the vegetable); in the “Baking” mode, the dish is cooked for 1 hour.

Those who first decided to resort to a vegetarian diet to lose weight will need a smooth two-week transition to new food. The best time to do this is in the summer, when freshly harvested vegetables for every taste appear on store shelves.

To make vegetarian dishes in a slow cooker varied, you need to use spices. Turmeric, fennel, anise, asafoetida, cardamom, cinnamon, barberry are not only tasty, but also useful for weight loss. Experts recommend adding cayenne pepper to your dishes, as it improves metabolism.

If a vegetarian dish, in addition to vegetables, includes rice, it is better to boil it in advance until fully cooked in a regular saucepan, so that then it does not take much time to cook foods that do not require long-term heat treatment in a slow cooker.

To reduce calorie content in different dishes, you can replace sour cream with yogurt, semolina with wheat cereal, and sunflower oil with olive oil. You can do without the latter altogether. Multicooker programs allow you to use water instead of oil.

Useful video: cooking lentils

Lentils are a very healthy product. In vegetarian cuisine it is used in many dishes. An easy and simple recipe for cooking in a multi-cooker, watch the video below.

Conclusion

Vegetarian dishes prepared according to a recipe in a slow cooker are good for breakfast and lunch, and are absolutely irreplaceable for dinner, which should be light. Smart technology helps you quickly and efficiently prepare healthy food that retains a sufficient amount of vitamins and substances valuable for health. It is also important that this food is tasty and varied; new recipes can be tried in your home kitchen every day.

Being a vegetarian does not mean not enjoying every meal. If you don’t believe that there is “no life” without meat, then we recommend visiting the best vegetarian cafes in Moscow, where you can taste dishes prepared according to the best vegan recipes. We guarantee that you will change your mind and will often spoil your household with such dishes.

We invite you to check out some great vegan slow cooker recipes. It is no secret that the “miracle saucepan” has long become an indispensable kitchen assistant; with its help you can prepare first and second courses, and desserts.

Simple soup with seaweed

This recipe is adapted for the Panasonic-10 model. Chop a small onion, a quarter of a bell pepper (red, sweet), a large tomato and a clove of garlic. Grate a small carrot. Place all the vegetables in a multi-cooker bowl and set the “Baking” mode for 20 minutes. Then add chopped potatoes and 4 chopped champignons, a couple of bay leaves and about half a 12 g pack of dry seaweed. Add water to the top mark, add seasonings, salt and pepper to your taste. Now set the “Extinguishing” mode for an hour and a half.

Creamy zucchini

Take 3 young zucchini and cut them into rings. In the multicooker, set the “Frying” mode, pour a little ghee, add the zucchini and fry them for 6-7 minutes.

Add a third of a two-hundred-gram glass of milk (or cream), set the “Stew” mode and simmer the vegetables for 20 minutes. After 15 minutes from the start of stewing, add salt and spices (asafetida, black pepper, turmeric, nutmeg), 80 g of grated hard cheese. At the very end of cooking, sprinkle the zucchini with chopped herbs.

Orange sponge cake

Mix 170 g of flour, half a teaspoon of baking soda and a teaspoon of baking powder in one bowl. In another bowl, combine 100 g of kefir, vegetable oil and sugar. Beat with a mixer, and then pour in 150 orange juice, and also add 2 teaspoons of fresh grated orange zest.

Mix the contents of the two vessels using a spoon or whisk, but a mixer cannot be used for this purpose. We do not recommend that you knead for a long time, otherwise the biscuit may not rise.

Lightly grease the multi-cooker bowl with oil and pour the dough into it, set it to “Baking” for 45 minutes, but do not rush to take out the pie at the end. Let the biscuit stand for 10 minutes with the lid closed, then open it and let the baked goods cool right in the mold. You can get dessert without any problems - using a double boiler.

To prepare the glaze, heat a tablespoon of milk with 3 large spoons of sugar and a teaspoon of orange zest. After the sugar has dissolved, add a tablespoon of sour cream. Don’t forget to stir all the time, then add 1.5 tablespoons of oil and cook until thickened.

Cover the cake with warm glaze and decorate.

Vegetarian dishes are low-calorie, so they are rightfully considered beneficial for health and figure. And for some, such a refusal of meat products is a fundamental position in life. In any case, vegetarian recipes in a slow cooker will allow you to get aromatic, tasty dishes and at the same time preserve their nutritional value as much as possible. This cuisine is quite diverse. It involves the preparation of first, second courses and desserts. Using vegetarian recipes, you can create both a daily and holiday menu. They will be useful even for those who do not adhere to this nutritional system. These delicacies can be consumed as a supplement to the main diet, which significantly diversifies it. A multicooker will make the cooking procedure quick and easy.

This healthy and tasty dish is prepared very simply and quickly in a slow cooker. The main process in its preparation is blanching, since the taste and appearance of the finished asparagus depend on this. When performing this procedure, you should carefully follow the rules. Blanching involves boiling the vegetable for 2 minutes, after which the asparagus is immersed in cold water. This processing allows you to preserve all the useful elements in the finished dish and its bright color.

Ingredients:

asparagus (can use frozen) – 200 g;
greens – ½ bunch;
garlic – 1 clove;
water – 1 l;
hot pepper – 1 pc.;
vinegar - 5 tbsp. l.;
bay leaf – 2 pcs.;
salt – 5 tbsp. l.

Cooking method:

The cooking process begins with processing the greens. It needs to be washed, dried and finely chopped.
Pepper is cut into large pieces.
Then place the asparagus in the multicooker container. Pour water there so that it covers the vegetable and cook for 2 minutes. Please note that the time is measured from the moment of boiling.
After boiling, asparagus needs to be cooled. To do this, it is placed in cold water. Then the water must be drained.
Next you should prepare the marinade. Filtered water is poured into the bowl of the device, to which bay leaf, vinegar and salt are added. All ingredients should be cooked for 20 minutes in the “Soup” mode.
Asparagus is placed in pre-sterilized jars. In this case, the container is only half filled.
Chopped herbs are placed on top, after which everything is sprinkled with garlic and hot pepper.
Then a second layer of asparagus is placed in the jar, on top of which are again greens and spices.
The asparagus is poured with marinade, which must cool well.
Then you need to close the lid tightly and put the jar in the refrigerator for 3 days.
After this time, the asparagus will be ready; before serving, it is recommended to season the dish with a small amount of olive oil.

Vegetarian recipes in a slow cooker: asparagus soup

Vegetarian recipes in a slow cooker often involve preparing dietary first courses. And one of the most popular is cream soup. Fresh and frozen products are suitable for its preparation. Cream, which is also included in the list of necessary products, is preferably of medium fat content. Lemon juice and seasonings will add a touch of piquancy to the dish. Let's look at the cooking process in more detail.

Ingredients:

lemon – ½ piece;
asparagus – 300 g;
cream – 200 ml;
onion – 1 pc.;
seasonings and salt - to taste.

Cooking method:

Cut the onion into small cubes and place in a slow cooker. We activate the device for the “Frying” cooking program and sauté for 3-4 minutes.
When the onion turns golden, add the asparagus and continue to fry the vegetables for another 5 minutes.
Then pour 100 ml of cream into the container, set the “Multi-cooker” mode and cook for 10 minutes.
Next, add the remaining cream, salt, seasonings and lemon juice to the bowl. Cook the soup for another 7 minutes.
After the beep, the multicooker should be turned off. The cream soup should have a golden color and thick consistency.
When the dish has cooled down a little, place it in a blender and grind at high speed.
The finished soup will be thick and smooth. At this point the dish is ready. Serve warm, garnished with herbs.

Vegetarian recipes in a slow cooker: buckwheat with vegetables

This dish can be called a bold experiment. Vegetarian recipes in a slow cooker involve a combination of various ingredients. But using buckwheat and beets in one dish is an unconventional culinary solution. Due to the fact that the vegetables are not fried during the cooking process, the dish turns out to be light and dietary. And juicy beets give buckwheat an appetizing smell. So, let's look at the recipe in more detail.
Ingredients:

buckwheat – 240 g;
onions – 1 pc.;
small beets – 1 pc.;
carrots – 1 pc.;
paprika, salt - to taste;
water – 800 ml;
butter – 20 g.

Cooking method:

We start cooking by processing the vegetables. Peel the onion, cut into small cubes and place in a multicooker container.
Peel the carrots, grate them on a coarse grater and also place them in the bowl.
We clean the beets, grate them in the same way as carrots and place them in the bowl of the device.
Next, add buckwheat to the vegetables. Mix the ingredients thoroughly.
Based on your taste, add butter, spices and salt.
Fill with water.
Set the multicooker to the “Stew” or “Grain” mode and cook the porridge for 30 minutes.
Vegetarian recipes in a slow cooker allow you to use butter, so before serving, you can add a small piece for taste.
At this point the dish is ready. Serve hot, garnished with fresh vegetables.

Vegetarian recipes in a slow cooker: Indian rice

Vegetarian recipes in a slow cooker allow you to cook oriental dishes. A special feature of this dish is the use of cumin, which gives the rice a unique aroma and yellowish color. During the cooking process, you should remember that cumin can fully reveal its flavor properties if it is ground or fried. The rice turns out fluffy and does not stick together. In the classic version, ghee is used for cooking, but not every housewife has it. Therefore, you can use butter with 82% fat content. So, let's look at the recipe in more detail.

To prepare this dish you will need:

cumin – 2 tsp;
rice groats – 300 g;
butter – 3 tbsp. l.;
a pinch of salt.

Cooking method:

First of all, set the “Fry” mode in the multicooker and place the oil in the bowl. We are waiting for it to melt.
Next, you need to lay out the cumin and fry it for about a minute, stirring continuously. The readiness of the spice can be determined by its light, pleasant aroma.
When the cumin is ready, place the washed cereal in a container.
Mix the ingredients and add salt to taste.
Next, pour water into the bowl. It should completely cover the rice.
The multicooker is set to the “Grain” mode.
Cook the rice until all the water has been absorbed, but it should be slightly undercooked.
After the water has been absorbed, it is necessary to activate the heating mode and thus the rice should be cooked within 20 minutes.
You need to stir the cereal once. It is not recommended to perform this procedure often, otherwise the dish will not turn out so crumbly.
At this point, rice with cumin according to the Indian classic recipe is ready.

Vegetarian recipes in a slow cooker: baked potatoes in soy sauce

This is a fairly simple, satisfying and healthy dish, the preparation procedure of which involves two stages: boiling and baking. Thanks to the presence of soy sauce, the potatoes acquire a subtle caramel flavor. However, in order for the dish to be well soaked in the sauce, all ingredients must be stirred regularly during the cooking process. Let's look at the cooking technique in more detail.

You need to prepare the following:

medium-sized potatoes - 4 pcs.;
vegetable oil – 50 ml;
soy sauce – 200 ml;
salt - to taste;
garlic – 1 head;
seasonings - to taste.

Cooking method:

Potatoes need to be washed and peeled.
Then cut each potato into 4 parts.
Place the vegetables in a multicooker container, add water, salt, and add seasonings.
Select the “Cooking” mode and cook the potatoes for 15-20 minutes.
Then drain the water and let it cool.
At the next stage, mix the garlic, having previously crushed it, sauce, seasonings, oil, salt.
Add the resulting mixture to the potatoes. Select the “Baking” mode and cook for 30-45 minutes.
The dish must be stirred periodically. Readiness can be determined by the caramel crust that should appear on the potatoes.
Vegetarian recipes in a slow cooker imply an abundance of herbs and vegetables, so before serving, we season our food and garnish with chopped salad.

Vegetarian recipes in a slow cooker: cottage cheese casserole with oranges

Cottage cheese casserole has long occupied a leading position among vegetarian dessert recipes in a slow cooker. But in the traditional version it is prepared with the addition of raisins. Consider an unusual method of cooking with orange puree. The recipe for this delicacy allows for variations and in the summer you can experiment with cherries, raspberries, strawberries, and cherries. So, let's look at the recipe in more detail.

To get a fragrant and tasty orange-curd casserole, you should prepare:

orange – 2 pcs.;
cottage cheese – 500 g;
sugar – 150 g;
egg – 3 pcs.;
sour cream – 100 g;
starch – 5 tbsp. l.;
butter - to taste.

Cooking method:

First you need to beat the whites with a whisk or mixer.
Then all the ingredients must be mixed. Place cottage cheese, sour cream, 100 g of sugar, butter and yolks into a container. Mix everything.
Next, add starch and orange zest to the mixture. Add whipped whites.
You need to peel the oranges and remove the seeds.
Then, using a blender, make orange puree, adding the remaining 50 g of sugar and a spoonful of starch.
The multicooker container should be greased with oil, the curd mass should be placed as the first layer, and orange puree should be placed on top.
Set the “Baking” mode and bake for 60 minutes.
With this, the delicious casserole is ready.

Vegetarian recipes in a slow cooker: lemon jam

Using a slow cooker, you can make lemon jam. This is a tasty treat that is also very healthy because... Its use helps prevent the development of colds. In addition, the jam will turn out bright and appetizing. Orange jelly will give it a rich color. A similar vegetarian recipe should be prepared in a slow cooker along with the peel, as it contains a significant amount of vitamins and beneficial elements. So, let's look at the cooking method in more detail.

Required ingredients:

sugar – 300 g;
dry jelly “Orange” – 1 sachet;
lemon – 500 g.

Cooking method:

First we process the lemons. They need to be washed, poured with boiling water and cut.
The pieces are placed in a blender and crushed. The lemon mass should resemble a paste.
The crushed citrus fruits are transferred to a bowl, where jelly is added to them. The mass is mixed well.
Then sugar is added to the lemon-jelly mixture and everything is mixed again.
The resulting mixture should be poured into the multicooker container.
Select the “Soup” mode. When the mixture boils, skim off the foam and cook for 20 minutes.
Then you need to sterilize the jars. To do this, place them on top of the boiling jam.
After preparation, the lemon mass is poured into jars, which are tightly screwed.
At this point the jam is ready. It should be stored in the refrigerator for no more than 6 months.

Vegetarian recipes in a slow cooker: a version of lean pilaf:

A multicooker is a device that is still new and unfamiliar to many, so some housewives have some prejudice against it. Meanwhile, the multicooker is very functional and can perfectly replace a saucepan, frying pan, cauldron, oven, steamer, yogurt maker and even a sterilizer for baby bottles.

In addition, cooking in a slow cooker is very convenient - you don’t need to stir the dish all the time and make sure that nothing burns or boils over. A specially selected program will set the desired temperature and cooking time. Many multicookers are equipped with a delayed cooking function - you can load food into them in the evening and set the desired program, and in the morning a hot dish will be ready for breakfast.

And, probably, the most important quality of a multicooker is that the dishes in it turn out incredibly tasty. Due to the high temperature, hermetic lid and long simmering, it creates the effect of a “Russian oven”, which affects the final taste of the finished dishes.

So, in a slow cooker you can cook everything - from simple porridges to pies and bread. Vegetarian dishes are very popular nowadays, as many people lead a healthy lifestyle and try to eat right.

Meat is replaced with protein foods of plant origin - and new, interesting and easy recipes are obtained. The multicooker does an excellent job of preparing vegetarian dishes. It not only makes them very tasty, but also preserves in such dishes a maximum of beneficial substances for the body. In addition, they cook much faster than meat dishes, and this saves a lot of time.

Recipes for the best vegetarian dishes in a slow cooker

Peas - 2.5 cups,
- Water - 5 glasses,
- Salt,
- Pepper,
- Broccoli - 5-7 inflorescences,
- Cauliflower - 5-7 inflorescences.

Peas with greens in a slow cooker. Pea porridge, or pea porridge, is an ideal dish for cooking in a slow cooker. It is with this preparation that it turns out tender and tasty. But you need to take care of preparing such a dish the day before - in the evening you need to soak the peas in cold water (2.5 cups). In the morning, rinse it thoroughly, changing the water several times. Place in a slow cooker and add 5 cups of water. Salt and pepper to taste. Place several broccoli and cauliflower florets on top of the steamer container. Then close the lid and select the “Stew” program (or “Soup” if “Stew” is not available). After the signal about the end of cooking, add butter to the porridge and serve along with steamed greens.

Vegetarianth pilaf

Rice - 1 glass,
- Carrots - 1 piece,
- Onion - 1 piece,
- Bell pepper - 1 piece,
- Tomato - 1 piece,
- Greenery,
- Garlic.

Vegetarian pilaf in a slow cooker. Wash rice (1 cup). Chop the carrots, chop the onion and fry them in the “Baking” mode until half cooked. Cut bell peppers into large strips and tomatoes into large cubes. Add rice and vegetables to the carrots and onions, pour two fingers of water over them. Set the “Pilaf” mode, cook until the signal. Then sprinkle the finished pilaf with herbs and add finely chopped garlic, mix.

Vegetarian borscht

Onion - 1 piece,
- Carrots - 1 piece,
- Potatoes - 4-5 pcs.
- Beetroot - 1-2 pcs.
- Cabbage.

Vegetarian borscht. Chop the onion and carrots and fry on the “Fry” setting for several minutes. Then add potatoes and beets, shredded cabbage to them. Pour water, salt and add the necessary seasonings, set the “Soup” mode and cook until the beep.

Housewives who have a brand new smart saucepan in their everyday life are in a hurry to find out vegetarian recipes for the slow cooker, although not everyone knows about the benefits of vegetarianism, and many do not have the patience to observe fasting.

The benefits of vegetarianism

Vegetarianism reduces the load on the liver and kidneys.
Animal protein contributes to the development of bone diseases and reduces the amount of calcium in the body.
Reducing animal products in the diet reduces blood cholesterol levels.
Excluding animal fats from consumption protects against the development of cancer.
Vegetarians have higher immunity and lower rates of cardiovascular disease.
Animal products contain much more nitrates than plant products.
Vegetarians feel better, are more optimistic and cheerful.

To improve your well-being, you don’t need to suddenly switch to vegetarian dishes in a slow cooker, but it’s not forbidden to arrange fasting days. In this matter, as always in difficult times, a miracle saucepan comes to the rescue, capable of preparing many healthy and light dishes.

Let's look at a couple of vegetarian recipes in a slow cooker. We don’t think that meat-eaters will refuse these delicious dishes.

Required components:

Step-by-step preparation

Soak the chickpeas and rice separately in cold water overnight.
Soak the raisins for a couple of hours.
In the morning, strain the water, place the rice and chickpeas in the multicooker bowl.
Add carrots cut into strips and finely chopped onions.
Pour olive oil, salt, pepper, add raisins, cumin, and if you like, you can add a little cilantro. Stir gently so as not to crush the raisins.
Remove the light white husk from the garlic, break it into cloves and, without peeling, stick it into the rice.
Carefully, so as not to disturb the beauty, pour 1 liter of water.
Cook in a slow cooker in the “Stew” mode for 35 minutes.
Serve to the table, sprinkled with parsley and dill. Can be used as a side dish or as an independent dish.

The pilaf is ready. Now you can start making delicious vegetarian soup in a slow cooker.

Zucchini soup in a slow cooker

Required components:

Zucchini - 1 kg
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Butter - 50 g
Parsley, basil
Grated cheese - 100 g
Salt, pepper to taste

Step-by-step preparation

Cut zucchini and potatoes into cubes, carrots into slices, onions into half rings.
Place vegetables on the bottom of the multicooker bowl, add butter. In the “Extinguishing” mode, keep for 15 minutes.
Add 1 liter of water, salt and pepper. Cook in the “Cooking” mode for 20 minutes.
Use a blender to puree the soup. Pour into portions, sprinkle with parsley and basil, sprinkle with grated cheese. Serve with white croutons.

This light, tasty soup will appeal to both children and adult family members. For the second course you can serve vegetarian cutlets.

Bean cutlets in a slow cooker

Ingredients:

Red beans - 1 cup
Onion - 1 pc.
Bell pepper - 1 pc.
Tomato paste - 2 tablespoons.
Egg - 2 pcs.
Butter - 30 g
Breadcrumbs
Sugar - 1 tsp.
Paprika - 2 table l.
Olive oil for frying - 50g

Preparation progress

Soak the beans in cold water overnight, then they will cook much faster. In the morning, cook it until tender.
Pass the finished beans through a meat grinder. Add salt, sugar, finely chopped onion, egg, butter and mix well.
Form into patties, dip in beaten egg and roll in breadcrumbs mixed with paprika.
Turn on the “Baking” mode for 30 minutes, pour olive oil into the bowl, fry the cutlets on both sides with the lid open.
When the cutlets are fried, prepare the tomato sauce. To do this, add 4-5 tablespoons to the tomato paste. water, sweet pepper cut into strips, add a little salt and pour over the cutlets. In the “Extinguishing” mode, keep for 15 minutes.

You need to take care of your body and give it a break from heavy meat dishes. Vegetarian dishes will give him lightness, cheerfulness and good mood.

Ingredients:

asparagus (can use frozen) – 200 g;
greens – ½ bunch;
garlic – 1 clove;
water – 1 l;
hot pepper – 1 pc.;
vinegar - 5 tbsp. l.;
bay leaf – 2 pcs.;
salt – 5 tbsp. l.

Cooking method:

The cooking process begins with processing the greens. It needs to be washed, dried and finely chopped.
Pepper is cut into large pieces.
Then place the asparagus in the multicooker container. Pour water there so that it covers the vegetable and cook for 2 minutes. Please note that the time is measured from the moment of boiling.
After boiling, asparagus needs to be cooled. To do this, it is placed in cold water. Then the water must be drained.
Next you should prepare the marinade. Filtered water is poured into the bowl of the device, to which bay leaf, vinegar and salt are added. All ingredients should be cooked for 20 minutes in the “Soup” mode.
Asparagus is placed in pre-sterilized jars. In this case, the container is only half filled.
Chopped herbs are placed on top, after which everything is sprinkled with garlic and hot pepper.
Then a second layer of asparagus is placed in the jar, on top of which are again greens and spices.
The asparagus is poured with marinade, which must cool well.
Then you need to close the lid tightly and put the jar in the refrigerator for 3 days.
After this time, the asparagus will be ready; before serving, it is recommended to season the dish with a small amount of olive oil.

Vegetarian recipes in a slow cooker: asparagus soup

Ingredients:

lemon – ½ piece;
asparagus – 300 g;
cream – 200 ml;
onion – 1 pc.;
seasonings and salt - to taste.

Cooking method:

Cut the onion into small cubes and place in a slow cooker. We activate the device for the “Frying” cooking program and sauté for 3-4 minutes.
When the onion turns golden, add the asparagus and continue to fry the vegetables for another 5 minutes.
Then pour 100 ml of cream into the container, set the “Multi-cooker” mode and cook for 10 minutes.
Next, add the remaining cream, salt, seasonings and lemon juice to the bowl. Cook the soup for another 7 minutes.
After the beep, the multicooker should be turned off. The cream soup should have a golden color and thick consistency.
When the dish has cooled down a little, place it in a blender and grind at high speed.
The finished soup will be thick and smooth. At this point the dish is ready. Serve warm, garnished with herbs.

Vegetarian recipes in a slow cooker: buckwheat with vegetables

buckwheat – 240 g;
onions – 1 pc.;
small beets – 1 pc.;
carrots – 1 pc.;
paprika, salt - to taste;
water – 800 ml;
butter – 20 g.

Cooking method:

We start cooking by processing the vegetables. Peel the onion, cut into small cubes and place in a multicooker container.
Peel the carrots, grate them on a coarse grater and also place them in the bowl.
We clean the beets, grate them in the same way as carrots and place them in the bowl of the device.
Next, add buckwheat to the vegetables. Mix the ingredients thoroughly.
Based on your taste, add butter, spices and salt.
Fill with water.
Set the multicooker to the “Stew” or “Grain” mode and cook the porridge for 30 minutes.
Vegetarian recipes in a slow cooker allow you to use butter, so before serving, you can add a small piece for taste.
At this point the dish is ready. Serve hot, garnished with fresh vegetables.

Vegetarian recipes in a slow cooker: Indian rice

To prepare this dish you will need:

cumin – 2 tsp;
rice groats – 300 g;
butter – 3 tbsp. l.;
a pinch of salt.

Cooking method:

First of all, set the “Fry” mode in the multicooker and place the oil in the bowl. We are waiting for it to melt.
Next, you need to lay out the cumin and fry it for about a minute, stirring continuously. The readiness of the spice can be determined by its light, pleasant aroma.
When the cumin is ready, place the washed cereal in a container.
Mix the ingredients and add salt to taste.
Next, pour water into the bowl. It should completely cover the rice.
The multicooker is set to the “Grain” mode.
Cook the rice until all the water has been absorbed, but it should be slightly undercooked.
After the water has been absorbed, it is necessary to activate the heating mode and thus the rice should be cooked within 20 minutes.
You need to stir the cereal once. It is not recommended to perform this procedure often, otherwise the dish will not turn out so crumbly.
At this point, rice with cumin according to the Indian classic recipe is ready.

Vegetarian recipes in a slow cooker: baked potatoes in soy sauce

You need to prepare the following:

medium-sized potatoes - 4 pcs.;
vegetable oil – 50 ml;
soy sauce – 200 ml;
salt - to taste;
garlic – 1 head;
seasonings - to taste.

Cooking method:

Potatoes need to be washed and peeled.
Then cut each potato into 4 parts.
Place the vegetables in a multicooker container, add water, salt, and add seasonings.
Select the “Cooking” mode and cook the potatoes for 15-20 minutes.
Then drain the water and let it cool.
At the next stage, mix the garlic, having previously crushed it, sauce, seasonings, oil, salt.
Add the resulting mixture to the potatoes. Select the “Baking” mode and cook for 30-45 minutes.
The dish must be stirred periodically. Readiness can be determined by the caramel crust that should appear on the potatoes.
Vegetarian recipes in a slow cooker imply an abundance of herbs and vegetables, so before serving, we season our food and garnish with chopped salad.

Vegetarian recipes in a slow cooker: cottage cheese casserole with oranges

To get a fragrant and tasty orange-curd casserole, you should prepare:

orange – 2 pcs.;
cottage cheese – 500 g;
sugar – 150 g;
egg – 3 pcs.;
sour cream – 100 g;
starch – 5 tbsp. l.;
butter - to taste.

Cooking method:

First you need to beat the whites with a whisk or mixer.
Then all the ingredients must be mixed. Place cottage cheese, sour cream, 100 g of sugar, butter and yolks into a container. Mix everything.
Next, add starch and orange zest to the mixture. Add whipped whites.
You need to peel the oranges and remove the seeds.
Then, using a blender, make orange puree, adding the remaining 50 g of sugar and a spoonful of starch.
The multicooker container should be greased with oil, the curd mass should be placed as the first layer, and orange puree should be placed on top.
Set the “Baking” mode and bake for 60 minutes.
With this, the delicious casserole is ready.

Vegetarian recipes in a slow cooker: lemon jam

Required ingredients:

sugar – 300 g;
dry jelly “Orange” – 1 sachet;
lemon – 500 g.

Cooking method:

First we process the lemons. They need to be washed, poured with boiling water and cut.
The pieces are placed in a blender and crushed. The lemon mass should resemble a paste.
The crushed citrus fruits are transferred to a bowl, where jelly is added to them. The mass is mixed well.
Then sugar is added to the lemon-jelly mixture and everything is mixed again.
The resulting mixture should be poured into the multicooker container.
Select the “Soup” mode. When the mixture boils, skim off the foam and cook for 20 minutes.
Then you need to sterilize the jars. To do this, place them on top of the boiling jam.
After preparation, the lemon mass is poured into jars, which are tightly screwed.
At this point the jam is ready. It should be stored in the refrigerator for no more than 6 months.

Vegetarian recipes in a slow cooker: a version of lean pilaf:

The benefits of vegetarianism

Vegetarianism reduces the load on the liver and kidneys.
Animal protein contributes to the development of bone diseases and reduces the amount of calcium in the body.
Reducing animal products in the diet reduces blood cholesterol levels.
Excluding animal fats from consumption protects against the development of cancer.
Vegetarians have higher immunity and lower rates of cardiovascular disease.
Animal products contain much more nitrates than plant products.
Vegetarians feel better, are more optimistic and cheerful.

Let's look at a couple of vegetarian recipes in a slow cooker. We don’t think that meat-eaters will refuse these delicious dishes.

Required components:

Step-by-step preparation

Soak the chickpeas and rice separately in cold water overnight.
Soak the raisins for a couple of hours.
In the morning, strain the water, place the rice and chickpeas in the multicooker bowl.
Add carrots cut into strips and finely chopped onions.
Pour olive oil, salt, pepper, add raisins, cumin, and if you like, you can add a little cilantro. Stir gently so as not to crush the raisins.
Remove the light white husk from the garlic, break it into cloves and, without peeling, stick it into the rice.
Carefully, so as not to disturb the beauty, pour 1 liter of water.
Cook in a slow cooker in the “Stew” mode for 35 minutes.
Serve to the table, sprinkled with parsley and dill. Can be used as a side dish or as an independent dish.

The pilaf is ready. Now you can start making delicious vegetarian soup in a slow cooker.

Zucchini soup in a slow cooker

Required components:

Zucchini - 1 kg
Potatoes - 3 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Butter - 50 g
Parsley, basil
Grated cheese - 100 g
Salt, pepper to taste

Step-by-step preparation

Cut zucchini and potatoes into cubes, carrots into slices, onions into half rings.
Place vegetables on the bottom of the multicooker bowl, add butter. In the “Extinguishing” mode, keep for 15 minutes.
Add 1 liter of water, salt and pepper. Cook in the “Cooking” mode for 20 minutes.
Use a blender to puree the soup. Pour into portions, sprinkle with parsley and basil, sprinkle with grated cheese. Serve with white croutons.

This light, tasty soup will appeal to both children and adult family members. For the second course you can serve vegetarian cutlets.

Bean cutlets in a slow cooker

Ingredients:

Red beans - 1 cup
Onions - 1 pc.
Bell pepper - 1 pc.
Tomato paste - 2 tablespoons.
Egg - 2 pcs.
Butter - 30 g
Breadcrumbs
Sugar - 1 tsp.
Paprika - 2 table l.
Olive oil for frying - 50g

Preparation progress

Soak the beans in cold water overnight, then they will cook much faster. In the morning, cook it until tender.
Pass the finished beans through a meat grinder. Add salt, sugar, finely chopped onion, egg, butter and mix well.
Form into patties, dip in beaten egg and roll in breadcrumbs mixed with paprika.
Turn on the “Baking” mode for 30 minutes, pour olive oil into the bowl, fry the cutlets on both sides with the lid open.
When the cutlets are fried, prepare the tomato sauce. To do this, add 4-5 tablespoons to the tomato paste. water, sweet pepper cut into strips, add a little salt and pour over the cutlets. In the “Extinguishing” mode, keep for 15 minutes.

You need to take care of your body and give it a break from heavy meat dishes. Vegetarian dishes will give him lightness, cheerfulness and good mood.

Multicooker- a convenient and versatile device that greatly simplifies the cooking process. It has a huge range of functions and allows you to cook, stew, steam, and quickly reheat any dish. Besides, The multicooker can be used as a yogurt maker.

In appearance, the multicooker resembles an ordinary saucepan; it is quite compact and does not take up much space in the kitchen. However, unlike a saucepan, it has a microprocessor, built-in temperature sensor, steam valve and timer, which allows you to easily prepare a wide variety of dishes. You just need to put the necessary ingredients in a special compartment and turn on the device. A special sound signal alerts you to the end of the cooking process, after which you can remove the cooked dish.

One of the extremely convenient features is delay timer, thanks to which you can plan the cooking time of the dish. If you put food in the slow cooker in the evening, you can get a freshly prepared breakfast in the morning. A very relevant function for those who are in a hurry to get to work, isn’t it? And for young mothers - just a salvation!
If you do not immediately remove the cooked dish, the multicooker will automatically reheat him for twelve hours.

By the way, exactly The heating function allows you to prepare homemade yogurt in a multicooker. Just pour the milk mixed with the starter into the multicooker pan and turn on the heat. After a few hours you can enjoy delicious natural yogurt.

Advice. Try making yogurt in a slow cooker using baked milk.

Multicooker pan It has a non-stick coating that is easy to clean. This makes caring for the device very easy, especially if it is used regularly.

Advice. Buy a spare pan for your multicooker right away. Thanks to the spare pan, you can cook several dishes in a row. If you are wary of using Teflon-coated pans, choose ceramic or stainless steel ones.

The multicooker has various automatic programs, the main ones being stewing, baking and steaming. You can easily prepare any soups, cereals, vegetables, casseroles, muffins, charlottes, etc. in it. If you choose the right cooking mode, then any dish is guaranteed to be tasty and healthy.

The undeniable advantage of this multifunctional device is its compactness, which allows you to save a lot of space in the kitchen. Depending on the number of family members, you can choose a multicooker of various sizes - from 2.5 to 5 liters. A special steam valve prevents food from boiling over, which eliminates the need for constant presence in the kitchen.

Besides, The multicooker usually comes with a cookbook- a list of recipes for dishes that can be prepared using this device. This helps anyone, even a novice cook, to cook, because there is nothing easier than adding the ingredients strictly according to the recipe and waiting for the result.

The Redmond multicooker meets all the requirements of modern standards, because it allows you to prepare many healthy and tasty dishes, has an aesthetic appearance, and has a large number of cooking modes. It allows you to prepare soups, vegetable dishes, various cereals, pasta, drinks, desserts and a variety of pastries. The cooking process in such a device is fully automated, which saves a lot of time. And the three-dimensional heating of the bowl makes it possible to preserve the maximum amount of nutrients in products.

The Redmond store offers multicookers that are extremely easy to use because they have a convenient control panel in Russian, a recipe book, and a special grill for steaming dishes, which is very important for supporters of a healthy diet.

The main advantage of a multicooker- a combination of the following kitchen appliances:

stoves with oven,
yogurt makers,
steamers.

Three devices in one!

For those who want to eat a nutritious and varied diet, as well as save a lot of time, such a convenient and multifunctional device as a multicooker is an ideal choice, because it allows you to turn the long and tedious process of cooking into pleasure.

The role of vegetable dishes in the diet

Options for every day

Sautéed eggplant

eggplants and carrots – 2 pcs.;
tomatoes and bell peppers – 2 pcs.;
small zucchini;
onion – 1 pc.;
3-4 cloves of garlic;
spices.

In a multicooker, the saute will cook for 1 hour 20 minutes in the “Stew” or “Pilaf” mode. Before this, you need to process all the vegetables.

It’s better to start with eggplants, because they need to not only be peeled and cut into cubes, but also sprinkled with salt, left for a few minutes and then rinsed. This will relieve the vegetable of unnecessary bitterness.
If the zucchini is young, cut it into cubes without removing the middle or even cutting off the peel. If the seeds have already formed and the skin has become hard, both should be removed.
The core with seeds is cut out from the bell pepper, then the vegetable is cut into strips. Finely chop the onion and carrot.
The skins of the tomatoes are removed. Here's how you can do it quickly: cut it in several places, and then put the vegetable in boiling water for 1-2 minutes. After this, the skin will be removed very easily, and the tomato will need to be cut into small pieces.
Garlic is grated on a fine grater or passed through a press, and herbs (fresh dill, parsley or some others to taste) must be chopped.
All prepared ingredients are placed in the multicooker bowl and put into operation.

This recipe does not include the use of oil.

Porridge with pumpkin

Required Products:

pumpkin (without peel and seeds) – 350 g;
millet – 100 g;
milk – 1.5 tbsp;
water – 1 tbsp.;
butter – 30 g;
cane sugar - to taste.

Peculiarity! If time allows, you can keep the food warm for another half hour - it will become more tender and boiled.

Cabbage with mushrooms

Here's what you'll need for this dish:

cabbage – 400 g;
champignons – 250 g;
onions – 1-2 pcs.;
tomato paste – 50 g;
vegetable oil.

Peculiarity! If desired, the recipe can be slightly modified by adding, for example, carrots, bell peppers and finely chopped, pre-soaked dried porcini mushrooms.

Stew with beets

To prepare this stew you need to take:

beets and potatoes - 300 g each;
carrots and onions – 100 g each;
bell pepper – 1 pc.;
tomato juice – 150 ml;
vegetable oil.

Peculiarity! You can prepare stew not only from fresh, but also from frozen vegetables.

Stewed beans

With equal success, the dish can be prepared either from green beans (frozen or fresh), or from canned or boiled ones.

Required:

beans – 150 g;
potatoes – 300-400 g;
bell pepper – 1-2 pcs.;
bulb;
tomato juice – 1 tbsp.

Brussels sprouts casserole

To prepare this dish you will need:

Brussels sprouts – 300 g;
low-fat milk – 2 tbsp;
cheese (any hard variety) – 70 g;
2 eggs;
oregano.

Peculiarity! You can prepare a casserole according to this recipe with eggplants (without first boiling the vegetable); in the “Baking” mode, the dish is cooked for 1 hour.

Useful video: cooking lentils

Lentils are a very healthy product. In vegetarian cuisine it is used in many dishes. An easy and simple recipe for cooking in a multi-cooker, watch the video below.

Conclusion

The assumption that eggs are one of the main ingredients of any baked goods is wrong. Many types of dough can be prepared without this component. In this article you will find both simple and unusual recipes for eggless pies for a slow cooker.

There are absolutely no animal products in this recipe, which is why the dish is considered vegan. In addition, dried fruits and apples make the dessert extremely healthy. Crispy sunflower seeds add additional piquancy, which harmonize very well with other ingredients in this dish. Vegan eggless pie in a slow cooker is prepared from the following ingredients:

white flour – 180 g;
cane sugar – ¾ cup;
refined corn oil – 5 tbsp;
lemon juice – 2 tbsp;
soda – 1 tsp;
water – 160 ml;
apples – 150 g;
dried fruits (figs, prunes, raisins, dates, dried apricots) – 250 g;
Sunflower seeds, peeled – 2 tbsp.

Knead the dough and prepare a vegan pie without eggs in a slow cooker:

Place the dried fruits in a bowl and cover with warm water for 20 minutes. When they swell a little, drain the water and rinse the dried fruits under the tap. Cut dried apricots, dates, prunes and figs into pieces.
We clean the apple from seeds and peel. We cut it into 4-8 parts, put them in a blender bowl, add water and turn the ingredients into a homogeneous puree.
Pour the mixture into a deep bowl and combine with cane sugar, sunflower seeds, chopped dried fruits and corn oil. Mix the mixture with a spoon.
We extinguish the soda with lemon juice and also add it to the dough. Add the sifted flour and mix everything thoroughly again until a thick, heavy mass is formed.
Grease the multicooker container with a small amount of oil and transfer the dough into it. We level it with a spoon or spatula, close the lid and select the desired program. If the multicooker is equipped with the “Cupcake” option, bake the cake in this program for 70 minutes, then turn it over and bake for another 10 minutes. If the device does not have such a function, then set the “Baking” mode on the panel and cook the pie without eggs in a slow cooker for 50 minutes. Then turn it upside down and bake for another 10 minutes.

Pie without eggs with herbs and cheese in a slow cooker

A closed pie filled with pickled cheese and a lot of herbs turns out incredibly juicy and aromatic. You can use anything as greens: dill, parsley, green onions, cilantro, spinach or sorrel. Choose the ingredients at your discretion, combine them and create different tastes and smells. To make a pie without eggs in a slow cooker you will need the following products:

water – 250-300 ml;
flour – 650 g;
dry yeast – 10 g;
sugar – 2 tsp;
salt – 0.5 tsp;
sunflower oil – 100 ml;
any pickled cheese – 300 g;
greens - 1 large bunch.

Let's start preparing the pie without eggs in a slow cooker:

Heat the water on the stove until slightly warm, add sugar and dry yeast to it, stir and leave for 10 minutes.
Separately sift the flour and mix it with salt. Pour the water with yeast into a deep bowl, combine with butter, mix and gradually add flour. First, stir the dough with a fork, and when it thickens enough, continue the process with your hands. The result should be a soft, but homogeneous and elastic dough that will not stick to your hands.
Cover the bowl with a lid or a clean towel and place in a warm place for 1 hour. After an hour, knead the dough, cover again and let rise for another half hour.
We rinse a bunch of greens under running water, shake them off, place them on a cutting board and chop them. If the recipe uses spinach or sorrel, you need to cut it larger. Green onions, dill, parsley, cilantro can be finely chopped.
Transfer the pickled cheese into a deep bowl and knead into crumbs. Add herbs and mix the filling.
Knead the risen dough again and place it on a table sprinkled with flour. Separate half and roll out with a rolling pin to make a pancake up to 1 cm thick. Place half of the filling in a heap in the middle. Gather the loose edges of the dough in the center, making a pouch. Glue the dough together, cut off the excess, and flatten the resulting bag into a circle.
Transfer the cake to the bowl of the device. Turn on the “Baking” program and cook the pie without eggs in a slow cooker for 30 minutes. Then turn it upside down and bake for another 10 minutes.
When the cake is baked and still hot, grease the top with a piece of butter.
Use the remaining ingredients to bake another pie.

Strawberry pie without eggs in a slow cooker

Early summer is the time for strawberries to ripen. At this time, many juicy, fragrant, tender and beloved berries appear in markets and gardens. Strawberries are a pleasure to eat fresh, and baking with them turns out simply great. In the recipe for strawberry pie without eggs in a slow cooker, the main ingredient is fragrant berries, and the thin layer of dough here is almost imperceptible. To begin with, here is a list of products from which the dessert is made:

flour – 200 g;
water – 30-50 ml;
butter – 100 g;
strawberries – 0.5 kg;
sugar – 150 g;
vanillin - a pinch;
sour cream – 300 g;
starch - 2 tbsp.

The details of the process of making eggless strawberry pie in a slow cooker are described below:

Three cold butter on a coarse grater into a large bowl. While it is melting in this form, sift the flour into a separate container. Pour the flour into a bowl with butter and grind the products with your hands into homogeneous crumbs. 1 tbsp. add cold water and knead a dense dough that will form a lump without falling apart. Cover the dough with film and refrigerate for 30 minutes.
We rinse the strawberries under the tap, remove the green stems, and temporarily put the product aside.
Prepare the filling for the pie from sour cream, sugar and starch. In a deep bowl, combine these ingredients, add a little vanillin and mix. Instead of starch, you can use flour in the same amount.
Remove the dough from the refrigerator and roll it out with a rolling pin. Transfer the dough into a dry multi-cooker form and level it along the bottom and walls, making a kind of basket with sides 4 cm high.
Place the strawberries in an even layer on the dough and pour the sour cream mixture over the berries.
Activate the “Baking” mode and cook strawberry pie without eggs in a slow cooker for 40 minutes.

You can remove the dessert from the container only after it has completely cooled down.

Pear-almond pie without eggs in a slow cooker

The shortcrust pastry for this pie is made very quickly, and the filling is not complicated. Due to the fact that jam or marmalade is used in the recipe, the dessert turns out very sweet. This is a nice dish to serve to your family and friends for tea.

Pie dough for a pie without eggs in a slow cooker is prepared from the following ingredients:

flour – 1 glass;
butter – 100 g;
salt – 0.5 tsp;
sugar – 1 tbsp;
water – 3-4 tbsp.

For the pear-almond filling you will need the following:

pears – 2 pcs.;
ground almonds – 3 tbsp;
apple jam or pear jam – 50 g;
sugar – 4 tbsp.

Let us describe the algorithm for baking a pie without eggs in a slow cooker:

Chop the butter into small cubes or grate it. Add flour and rub the products into homogeneous crumbs with your hands. Add sugar, a little salt and mix. 1 tbsp. add cold water and knead the dough until it begins to stick together into a lump. Roll the dough into a ball, put it in a plastic bag and put it in the refrigerator.
Peel and seed the pears and chop into thin slices.
After about half an hour, remove the dough from the refrigerator, place it on a floured table and roll it out with a rolling pin, trying to give the cake the shape of a circle.
Transfer the dough to the slow cooker, level it, and make low sides from the edges.
Spread the bottom of the resulting basket with a thick layer of jam or marmalade. Sprinkle with crushed almonds and arrange the pear slices beautifully over the pie.
Sprinkle the dessert generously with sugar and turn on the “Baking” program. Cook pear pie without eggs in a slow cooker for 45-50 minutes.

If desired, the dessert can be decorated with almond petals.

Quick corn pie without eggs in a slow cooker

The dough for a savory pie is prepared in a matter of minutes, and baking takes no more than half an hour. Sweet corn kernels and hot peppers are added to the dish. Consider the list of ingredients for this eggless pie in a slow cooker:

white wheat flour - 1.5 cups;
corn flour – 1 cup;
salt – 1 tsp;
slaked soda – 1 tsp;
butter – 100 g;
milk – 1 glass;
canned corn – 100 g;
green chili (chopped) – 2 tsp.

Let's prepare eggless corn pie in a slow cooker:

Combine wheat and corn flour in a deep bowl. Add salt, butter cut into pieces, slaked soda. Grind the mixture with your hands until smooth.
Pour milk into the dough and mix. Then add finely chopped hot chili and sweet corn, after draining the liquid from it.
Grease a multi-cooker bowl with vegetable oil and transfer the dough into it.
Level the mixture into the container and activate the “Baking” option.
Cook corn pie without eggs in a slow cooker for 25-30 minutes.

After cooling, remove the baked goods from the bowl. Now it can be cut and served. Corn pie makes a good addition to soups, stews and meat dishes.

Rye apple pie without eggs in a slow cooker

Pie made with rye flour dough is a Lenten dish, since it contains no milk, eggs, or butter. The filling of this dessert is juicy, as it is made from fresh fruit. The aroma of the baked goods is excellent because aromatic spices such as ground ginger and cinnamon are added to the dough. By the way, you can adjust the amount of sugar in the filling yourself.

Dough for rye pie without eggs in a slow cooker is prepared from the following products:

rye flour – 2 cups;
white flour – 2 cups;
refined sunflower oil – 200 ml;
sugar – 2 tbsp;
salt – 0.5 tsp;
baking powder – 2 tsp;
cold water.

For the filling you will need this:

apricots – 200 g;
apples – 2 pcs.;
plums – 200 g;
sugar – 2-3 tbsp;
cinnamon – 1 tbsp;
ground ginger – 1 tsp.

Let us describe the preparation of lean rye pie without eggs in a slow cooker in stages:

Wash the apricots, plums and apples thoroughly, remove the seeds, and also remove the peel from the apples. Cut the fruit into pieces of approximately the same size.
Mix the fruits in a deep bowl, add sugar and spices: ground ginger and cinnamon. Mix the filling thoroughly again and set aside while preparing the dough.
Combine both types of flour in a deep bowl. Add sugar, salt and baking powder. Mix the mixture and add refined sunflower oil. Knead the products with your hands, the result should be a homogeneous crumb.
Now pour cold water into this crumb a little at a time. Prepare an elastic but dense dough that will stick to your hands.
Form the dough into a ball and divide it in half. Place one part on a floured table and roll it into a circle with a rolling pin.
Lightly grease the multicooker bowl with oil and place the raw dough pancake into it. We make sides for the pie of sufficient height. The filling should fit in such a basket, and the free edges will also have to be connected to the top sheet of dough.
Distribute the fruit filling over the pie.
We also roll out the second half of the dough with a rolling pin, cut out a circle along the diameter of the bowl and cover the pie. We connect the edges and glue them well. We make cuts at the top with a sharp knife, through which the moisture will evaporate.
Set the “Baking” option on the panel. We wait for the appliance to warm up and cook the rye pie without eggs in a slow cooker for 50 minutes.

Chicken pie without eggs in a slow cooker

The dough in this recipe is very simple and quick, and the filling is rich, juicy, aromatic and incredibly tasty. The filling consists not only of chicken, but also of potatoes and fragrant chanterelles. This eggless pie, cooked in a slow cooker, is a great way to satisfy your hunger. The ingredients you will need are the following:

flour – 400 g;
cold water – 3-4 tbsp;
salt – 0.5 tsp;
butter – 100 g;
black pepper - on the tip of a knife;
turmeric – a pinch;
onion – 1 pc.;
chanterelles – 300 g;
chicken – 300 g;
potatoes – 300 g;
cream – 100 g;
vegetable oil – 3-4 tbsp.

A pie without eggs in a slow cooker is prepared in this way:

First, let's prepare the mushrooms. They need to be soaked in cold water for a while. Then the liquid must be drained and the mushrooms rinsed several times under the tap.
Set the chanterelles aside and get to work on the dough. Sift the flour into a bowl, mix it with salt, grate the butter and grind the products until crumbly. We also add spices: black pepper and turmeric. Add cold water little by little and knead the dough, which should eventually come together into a ball. Wrap it in film and hide it in the cold for half an hour.
Separate the chicken from the bones and cut into cubes. Finely chop the onion and chanterelles. Peel the potatoes, cut them into cubes and boil them in salted water until half cooked.
Take a frying pan and put it on fire. Pour vegetable oil and transfer chicken into it. Fry the meat for 10 minutes.
In another deep frying pan, sauté the onions and chanterelles in oil. Season with salt and pepper, add cream and simmer for 20-25 minutes.
We take the finished dough out of the refrigerator, cut off 1/3 of it, and roll the rest into a circle with a rolling pin. We lower the dough into a multi-cooker form, make sides and fill the pie with filling. Flatten it with a spatula.
We also roll out a smaller part of the dough into a pancake, cut out a circle along the diameter of the bowl and cover the pie. Connect and pinch the edges.
Set the “Baking” mode and cook the pie without eggs in a slow cooker for 40-50 minutes.

Orange pie without eggs in a slow cooker

Orange pie does not contain animal products, so the dessert can be considered lean. The citrus fruits that are added here imbue the baked goods with an excellent aroma. In addition, oranges and lemons add a piquant sourness to the dish. Consider the list of products for this pie:

Lenten orange pie without eggs in a slow cooker is prepared as follows:

Combine the sifted flour with salt, slaked soda and sugar. Mix water with vegetable oil and pour this mixture into flour. Prepare elastic dough. If it is too steep, add 1-2 tbsp. cold water. Separate 1/3 of it and put it in the freezer.
Peel the oranges and lemon, remove the seeds, place the slices in a blender bowl and blend.
Add sugar and starch to the oranges and mix well.
Place most of the dough into the prepared multicooker pan and knead it with your hands, forming a basket with sides. We spread the filling.
Take the frozen dough out of the freezer and quickly grate it on a coarse grater. Sprinkle this crumb onto the pie in an even layer.
Turn on the “Baking” mode and set the timer for 30 minutes. After heating the device, bake the orange pie without eggs in a slow cooker for the specified time.

Cool the dessert in the bowl, carefully remove it, and decorate it at your discretion.

Coffee cake without eggs in a slow cooker

A very original and unusual baking recipe that does not require many ingredients. There is no filling in this pie, as such, but chopped prunes are added to the dough. Needless to say, the dough itself, prepared on the basis of strong black coffee, has a very unusual taste. So, here is a list of what we will need for eggless coffee cake in a slow cooker:

First, brew strong black coffee. While it is still hot, dissolve sugar and 2 tbsp. honey While the coffee is cooling, we begin preparing the remaining ingredients.
Soak the prunes in warm water for 20 minutes. Drain the liquid and rinse the drains under the tap. Then we cut them into quarters.
Mix sifted flour, slaked soda, ginger, cinnamon and salt in a separate deep bowl.
Pour the cooled coffee into a bowl of flour and stir with a fork or whisk. The dough should be liquid, but not very liquid; the consistency will resemble sour cream.
Pour prunes into the same container and mix.
Grease a multi-cooker with oil and pour the dough into it. We level it and set the “Baking” option on the panel.
Cook eggless coffee cake in a slow cooker for 30 minutes.

This dessert will look more beautiful if you top it with white or chocolate glaze.

Pie without eggs in a slow cooker. Video

Vegetarian Slow Cooker Recipes: Pickled Asparagus

Ingredients:

asparagus (can use frozen) – 200 g;
greens – ½ bunch;
garlic – 1 clove;
water – 1 l;
hot pepper – 1 pc.;
vinegar - 5 tbsp. l.;
bay leaf – 2 pcs.;
salt – 5 tbsp. l.

Cooking method:

The cooking process begins with processing the greens. It needs to be washed, dried and finely chopped.
Pepper is cut into large pieces.
Then place the asparagus in the multicooker container. Pour water there so that it covers the vegetable and cook for 2 minutes. Please note that the time is measured from the moment of boiling.
After boiling, asparagus needs to be cooled. To do this, it is placed in cold water. Then the water must be drained.
Next you should prepare the marinade. Filtered water is poured into the bowl of the device, to which bay leaf, vinegar and salt are added. All ingredients should be cooked for 20 minutes in the “Soup” mode.
Asparagus is placed in pre-sterilized jars. In this case, the container is only half filled.
Chopped herbs are placed on top, after which everything is sprinkled with garlic and hot pepper.
Then a second layer of asparagus is placed in the jar, on top of which are again greens and spices.
The asparagus is poured with marinade, which must cool well.
Then you need to close the lid tightly and put the jar in the refrigerator for 3 days.
After this time, the asparagus will be ready; before serving, it is recommended to season the dish with a small amount of olive oil.

Vegetarian recipes in a slow cooker: asparagus soup

Ingredients:

lemon – ½ piece;
asparagus – 300 g;
cream – 200 ml;
onion – 1 pc.;
seasonings and salt - to taste.

Cooking method:

Cut the onion into small cubes and place in a slow cooker. We activate the device for the “Frying” cooking program and sauté for 3-4 minutes.
When the onion turns golden, add the asparagus and continue to fry the vegetables for another 5 minutes.
Then pour 100 ml of cream into the container, set the “Multi-cooker” mode and cook for 10 minutes.
Next, add the remaining cream, salt, seasonings and lemon juice to the bowl. Cook the soup for another 7 minutes.
After the beep, the multicooker should be turned off. The cream soup should have a golden color and thick consistency.
When the dish has cooled down a little, place it in a blender and grind at high speed.
The finished soup will be thick and smooth. At this point the dish is ready. Serve warm, garnished with herbs.

Vegetarian recipes in a slow cooker: buckwheat with vegetables

buckwheat – 240 g;
onions – 1 pc.;
small beets – 1 pc.;
carrots – 1 pc.;
paprika, salt - to taste;
water – 800 ml;
butter – 20 g.

Cooking method:

We start cooking by processing the vegetables. Peel the onion, cut into small cubes and place in a multicooker container.
Peel the carrots, grate them on a coarse grater and also place them in the bowl.
We clean the beets, grate them in the same way as carrots and place them in the bowl of the device.
Next, add buckwheat to the vegetables. Mix the ingredients thoroughly.
Based on your taste, add butter, spices and salt.
Fill with water.
Set the multicooker to the “Stew” or “Grain” mode and cook the porridge for 30 minutes.
Vegetarian recipes in a slow cooker allow you to use butter, so before serving, you can add a small piece for taste.
At this point the dish is ready. Serve hot, garnished with fresh vegetables.

Vegetarian recipes in a slow cooker: Indian rice

To prepare this dish you will need:

cumin – 2 tsp;
rice groats – 300 g;
butter – 3 tbsp. l.;
a pinch of salt.

Cooking method:

First of all, set the “Fry” mode in the multicooker and place the oil in the bowl. We are waiting for it to melt.
Next, you need to lay out the cumin and fry it for about a minute, stirring continuously. The readiness of the spice can be determined by its light, pleasant aroma.
When the cumin is ready, place the washed cereal in a container.
Mix the ingredients and add salt to taste.
Next, pour water into the bowl. It should completely cover the rice.
The multicooker is set to the “Grain” mode.
Cook the rice until all the water has been absorbed, but it should be slightly undercooked.
After the water has been absorbed, it is necessary to activate the heating mode and thus the rice should be cooked within 20 minutes.
You need to stir the cereal once. It is not recommended to perform this procedure often, otherwise the dish will not turn out so crumbly.
At this point, rice with cumin according to the Indian classic recipe is ready.

Vegetarian recipes in a slow cooker: baked potatoes in soy sauce

You need to prepare the following:

medium-sized potatoes - 4 pcs.;
vegetable oil – 50 ml;
soy sauce – 200 ml;
salt - to taste;
garlic – 1 head;
seasonings - to taste.

Cooking method:

Potatoes need to be washed and peeled.
Then cut each potato into 4 parts.
Place the vegetables in a multicooker container, add water, salt, and add seasonings.
Select the “Cooking” mode and cook the potatoes for 15-20 minutes.
Then drain the water and let it cool.
At the next stage, mix the garlic, having previously crushed it, sauce, seasonings, oil, salt.
Add the resulting mixture to the potatoes. Select the “Baking” mode and cook for 30-45 minutes.
The dish must be stirred periodically. Readiness can be determined by the caramel crust that should appear on the potatoes.
Vegetarian recipes in a slow cooker imply an abundance of herbs and vegetables, so before serving, we season our food and garnish with chopped salad.

Vegetarian recipes in a slow cooker: cottage cheese casserole with oranges

To get a fragrant and tasty orange-curd casserole, you should prepare:

orange – 2 pcs.;
cottage cheese – 500 g;
sugar – 150 g;
egg – 3 pcs.;
sour cream – 100 g;
starch – 5 tbsp. l.;
butter - to taste.

Cooking method:

First you need to beat the whites with a whisk or mixer.
Then all the ingredients must be mixed. Place cottage cheese, sour cream, 100 g of sugar, butter and yolks into a container. Mix everything.
Next, add starch and orange zest to the mixture. Add whipped whites.
You need to peel the oranges and remove the seeds.
Then, using a blender, make orange puree, adding the remaining 50 g of sugar and a spoonful of starch.
The multicooker container should be greased with oil, the curd mass should be placed as the first layer, and orange puree should be placed on top.
Set the “Baking” mode and bake for 60 minutes.
With this, the delicious casserole is ready.

Vegetarian recipes in a slow cooker: lemon jam

Required ingredients:

sugar – 300 g;
dry jelly “Orange” – 1 sachet;
lemon – 500 g.

Cooking method:

First we process the lemons. They need to be washed, poured with boiling water and cut.
The pieces are placed in a blender and crushed. The lemon mass should resemble a paste.
The crushed citrus fruits are transferred to a bowl, where jelly is added to them. The mass is mixed well.
Then sugar is added to the lemon-jelly mixture and everything is mixed again.
The resulting mixture should be poured into the multicooker container.
Select the “Soup” mode. When the mixture boils, skim off the foam and cook for 20 minutes.
Then you need to sterilize the jars. To do this, place them on top of the boiling jam.
After preparation, the lemon mass is poured into jars, which are tightly screwed.
At this point the jam is ready. It should be stored in the refrigerator for no more than 6 months.

Vegetarian recipes in a slow cooker: a version of lean pilaf:

Vegetarian recipes in a slow cooker

A multicooker is an indispensable assistant for those who value their time and do not want to spend evenings in the kitchen. With its help, creating culinary masterpieces does not require much effort and 70% takes place without the participation of a chef - cooking turns into pleasure. And those who prefer a healthy lifestyle will be interested in learning vegetarian recipes in a slow cooker - only tasty and healthy dishes.

Wide selection of plant-based recipes

The decision to stop eating meat can be made for various reasons. But if the choice is made, then you should think about how to diversify your diet. Even from a limited list of products you can prepare a delicious treat using various combinations. And a multifunctional appliance, in which various cooking modes are available, will help perfectly with this.

Most often used for this purpose:

Bakery
Frying
Extinguishing
For a couple.

Often the decision to switch to a plant-based diet is driven by the desire to lose weight. In this case, a multicooker becomes the optimal solution, because you can cook in a bowl even without adding all kinds of fats and oils. And then the problem of excess weight will never appear on the horizon again - you can enjoy delicious dishes without fear for the beauty of your figure.

Vegetarian dishes in a slow cooker - easy and fast

Those who do not have the opportunity to devote sufficient time to cooking will be able to truly appreciate the benefits of this device. If pasta has long become the mainstay of your diet, as well as store-bought semi-finished products, then it’s worth trying out all the capabilities of this device in practice.

Cooking with a multicooker is very simple - the standard process consists of several main steps:

Preparation - wash and, if necessary, peel vegetables and fruits
Select a mode - sometimes you need to cook different ingredients sequentially
The final stage is to combine everything together and add sauce, herbs or cheese.

And the result is a tasty and healthy, and most importantly, very satisfying dish. The site has a carefully selected collection of recipes, each of which is carefully tested by hundreds of readers - this greatly simplifies the selection of the appropriate menu. You can prepare new dishes every day, enjoying their excellent aroma and pleasant taste.

Vegetarian recipes for a slow cooker are an opportunity to turn familiar food into a real work of culinary art. And thanks to the functionality of this device, this is very easy to do even for novice cooks.

Vegetarian slow cooker recipes

In this section you will find vegetarian recipes for the slow cooker. Nowadays, there are more and more adherents of vegetarianism. No wonder. After all, dishes prepared according to vegetarian recipes in a slow cooker are not only tasty, but also very healthy. We collect for you the most mouth-watering vegetarian recipes. Be healthy!

multivarkafood.ru

Vegetarian dishes in a slow cooker

reviews: 5

spaghetti, hard cheese, butter

Reviews: 2

tomato, eggplant, bell pepper, onion, garlic

Reviews: 2

potatoes, champignons, onions

Reviews: 2 reviews: 1 reviews: 4

cabbage, egg, cheese, breadcrumbs

Reviews: no

rice, onions, white wine, butter, cheese, mushrooms

For those who have given up meat and fish, it can be difficult to find a recipe for a tasty, satisfying and easy-to-prepare dish. In this section you will definitely find what you were looking for.

Step-by-step recipes for preparing vegetarian dishes with a detailed description of the ingredients used, cooking steps, photos and reviews. Our recipes are universal and suitable for most multicookers Redmond, Polaris, Philips, Panasonic, Moulinex and other manufacturers.

So, in a slow cooker you can cook everything - from simple porridges to pies and bread. Vegetarian dishes are very popular nowadays, as many people lead a healthy lifestyle and try to eat right.

Recipes for the best vegetarian dishes in a slow cooker

- Peas - 2.5 cups,
— Water — 5 glasses,
- Salt,
- Pepper,
— Broccoli — 5-7 inflorescences,
— Cauliflower — 5-7 inflorescences.

Vegetarianth pilaf

- Rice - 1 glass,
— Carrots — 1 piece,
— Onion — 1 piece,
— Bell pepper — 1 piece,
— Tomato — 1 piece,
- Greenery,
- Garlic.

Vegetarian borscht

— Onion — 1 piece,
— Carrots — 1 piece,
— Potatoes — 4-5 pcs.,
— Beetroot — 1-2 pcs.,
- Cabbage.

Type

Vegetarian dishes in a Redmond slow cooker. Vegetarian dishes for every day in a slow cooker. Vegetarian recipes in a slow cooker. Here's what you'll need for this dish. To prepare this dish you will need

The role of vegetable dishes in the diet

Options for every day

Sautéed eggplant

Porridge with pumpkin

Cabbage with mushrooms

Stew with beets

Stewed beans

Brussels sprouts casserole

Useful video: cooking lentils

Conclusion

Vegetarian recipes in a slow cooker: asparagus soup

Vegetarian recipes in a slow cooker: buckwheat with vegetables

Vegetarian recipes in a slow cooker: Indian rice

Vegetarian recipes in a slow cooker: baked potatoes in soy sauce

Vegetarian recipes in a slow cooker: cottage cheese casserole with oranges

Vegetarian recipes in a slow cooker: lemon jam

Recipes for the best vegetarian dishes in a slow cooker

The benefits of vegetarianism

Required components:

Step-by-step preparation

Zucchini soup in a slow cooker

Required components:

Step-by-step preparation

Bean cutlets in a slow cooker

Ingredients:

Preparation progress

Vegetarian recipes in a slow cooker: asparagus soup

Vegetarian recipes in a slow cooker: buckwheat with vegetables

Vegetarian recipes in a slow cooker: Indian rice

Vegetarian recipes in a slow cooker: baked potatoes in soy sauce

Vegetarian recipes in a slow cooker: cottage cheese casserole with oranges

Vegetarian recipes in a slow cooker: lemon jam

The benefits of vegetarianism

Required components:

Step-by-step preparation

Zucchini soup in a slow cooker

Required components:

Step-by-step preparation

Bean cutlets in a slow cooker

Ingredients:

Preparation progress

The role of vegetable dishes in the diet

Options for every day

Sautéed eggplant

Porridge with pumpkin

Cabbage with mushrooms

Stew with beets

Stewed beans

Brussels sprouts casserole

Useful video: cooking lentils

Conclusion

Pie without eggs with herbs and cheese in a slow cooker

Strawberry pie without eggs in a slow cooker

Pear-almond pie without eggs in a slow cooker

Quick corn pie without eggs in a slow cooker

Rye apple pie without eggs in a slow cooker

Chicken pie without eggs in a slow cooker

Orange pie without eggs in a slow cooker

Coffee cake without eggs in a slow cooker

Pie without eggs in a slow cooker. Video

Vegetarian Slow Cooker Recipes: Pickled Asparagus

Vegetarian recipes in a slow cooker: asparagus soup

Vegetarian recipes in a slow cooker: buckwheat with vegetables

Vegetarian recipes in a slow cooker: Indian rice

Vegetarian recipes in a slow cooker: baked potatoes in soy sauce

Vegetarian recipes in a slow cooker: cottage cheese casserole with oranges

Vegetarian recipes in a slow cooker: lemon jam

Vegetarian recipes in a slow cooker

Wide selection of plant-based recipes

Vegetarian dishes in a slow cooker - easy and fast

Vegetarian slow cooker recipes

Vegetarian dishes in a slow cooker

Recipes for the best vegetarian dishes in a slow cooker

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