Description
Wholesome and hearty vegan meals effortlessly cooked in a crockpot, perfect for busy weeknights or lazy weekends.
Ingredients
Scale
- 4 Carrots, chopped
- 4 Potatoes, chopped
- 2 Bell Peppers, chopped
- 2 Jalapeños (optional), chopped
- 1 can Chickpeas, drained and rinsed
- 1 can Black beans (or 1 cup lentils)
- 1 cup Brown rice or Quinoa
- 4 cups Vegetable broth
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Thyme
Instructions
- Wash, peel, and chop the vegetables into bite-sized pieces.
- Layer the hardest veggies (carrots and potatoes) at the bottom of the crockpot.
- Sprinkle legumes and grains over the veggies.
- Add the herbs and spices, mixing everything well.
- Pour in vegetable broth until it covers the ingredients.
- Cook on low for 360-480 minutes or high for 180-240 minutes.
- Serve warm and enjoy!
Notes
Chop veggies uniformly for even cooking. Optionally serve with crusty bread or fresh herbs. Adjust jalapeños for desired heat.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg