Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

by Robin Robertson

For the millions of home cooks who swear by the ease and convenience of the slow cooker, this book provides a whole new array of healthy, delicious recipes - that don't rely on canned soup for flavor! And for the millions of vegetarians looking for simple, hearty fare, this book introduces them to the magic of slow cooking.

Fresh from the Vegetarian Slow Cooker proves that slow cookers can be used for much more than just tough, inexpensive cuts of meat. They are perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, and root vegetables, in preparations such as Spicy White Bean and Sweet Potato Stew with Collards, Balsamic-Glazed Carrots and Parsnips, and Boston Brown Bread. Stuffed vegetables, such as Bell Peppers Stuffed with Couscous and Lentils, are moist and tender, with none of the oven's dryness. Even desserts, such as Chocolate Fantasy Fondue and Brandy-Laced Pear Brown Betty, are sensational.

Chapters on appetizers, soups, stews, beans, vegetables, condiments, breakfasts, desserts, and beverages ensure that nothing is overlooked. A complete introduction provides information on all the latest advances in slow cooker models and accessories.

By now the remarkable convenience of the slow cooker is no secret: it's practically a miracle to come home after a long day out and have dinner ready and waiting. It can be left unattended; it keeps the kitchen cool on warm days; and it's inexpensive and durable. At last, vegetarians and anyone looking for healthy meal alternatives can take full advantage of this amazing appliance.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Vegetarian, Vegan

288 pages, Paperback

First published December 25, 2003

About the author

An experienced chef and consultant, Robin Robertson worked for many years in restaurants and catering in northeastern Pennsylvania and Charleston, South Carolina before she began writing cookbooks. In 1988, she left the restaurant business and became vegan for ethical reasons. She then rededicated her life to writing and teaching gourmet vegan cooking.

Over the years, she has fine-tuned her plant-based diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients.

The author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Vegan Fire and Spice, Vegan on the Cheap, and Quick-Fix Vegan, Robin also writes “The Global Vegan” column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.

Robin Robertson has the professional experience in classic, contemporary, international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.

Robin lives in Virginia’s Shenandoah Valley with her husband Jon and their cats Gary and Mitzi.

Source: http://robinrobertson.com/about-me/

Reviews

[C. · Rating 3 out of 5]

I use this book constantly during the winter, when my Crockpot is my best friend. Most slow-cooker books focus a lot on meat, so an all veggie book is a must have for us vegetarians. The results are often so-so, but then crockpots don't make the most exciting food, just the most convenient. I also like the breakfast section in the back, because waking up to fresh oatmeal makes winter bearable.

[Jess · Rating 3 out of 5]

Bland, easy to prepare recipes, many of which require fake meat. I have it so I use it, but I really want to find a (veg) crockpot cookbook with recipes that are more tasty than "hearty". Seems aimed more at people who are transitioning or experimenting with vegetarianism than people who've been veg for a long time.

[Maggie · Rating 4 out of 5]

My slow cooker is my absolute favorite kitchen appliance. I have a great one from West Bend that I have to plug here: It has a 6 qt pot that sits on a heating base. You can put the pot in the oven (to roast veggies to make stock) or on the stovetop (to saute onions or other things before the slow cooking process).... It works great (only downside is that it does not have a timer). In any case, as a mostly vegetarian / pescatarian, I thought it would be hard to find vegetarian recipes to use in the "crockpot". This book is a godsend. Nearly every recipe I've tried (maybe 40% so far) has been fantastic. It has a lot of variety beyond soup and chili. You can even bake in it! Miso braised tofu and tomato sauce for pasta are 2 of my favorites, but there are soooo many good things to eat in this book. It's awesome in the winter, to have a hot bowl of yummy goodness ready when you want it. It's also awesome in the summer when you want to cook but don't want to heat up the house by turning on the oven. This book + a $50-ish dollar kitchen appliance + a local farmers market = major deliciousness!!! Oh, the ginger-pear butter is fantastic on pancakes!

[jess · Rating 4 out of 5]

Despite the "vegetarian" title, most of the recipes are vegan or easily veganizable. There are so many delicious, hearty, thick soups, stews and chowders waiting for your slow cooker. A lot of veggies & spices open up whole new levels of flavor when slow-cooking, and this cookbook exploits those properties to the fullest. There are chilis and legumes galore, recipes to please party-goers, and classics made into slow-cooked recipes for convenience in the kitchen. I haven't had a chance to experiment very much with these recipes but I have high hopes for many easy slow-cooked meals in our future. I do have a problem with leaving the slow cooker on when I won't be home - this is related to my fear of the exploding pressure cooker - and this is what's holding me back! Fear!

[Nan · Rating 2 out of 5]

It is cold outside and I'm working long hours. Seems like a crockpot of veggie goodness could help, right? This book, however, assumes I'll wake up even earlier to saute some onions and other things to dump in a crockpot before leaving for work and I have to manage to be home 6-8 hours later to stop the cooking. Maybe morning people could do this. Maybe part-timers could do this. Not me. Disappointing.

[Ami · Rating 3 out of 5]

Not entirely sold yet...exciting idea, but a lot of the recipes call for sauteeing stuff first as part of the prep, and that seems like a whole lot of work and dishes to dirty in the AM...wondering if it's entirely worth it and I'll probably be experimenting. Most of the recipes are vegan, which is nice. I love the idea of dumplings/biscuit crust cooked right on top of a stew, and I'm excited to see how that works.

[Miranda Lynn · Rating 4 out of 5]

Great cookbook! Although I was disappointed by its complete lack of pictures and expected, because of that, not to like this cookbook very much...I was pleasantly surprised by how many recipes I found myself bookmarking! Lots of great ideas and fresh new ways to cook vegetarian meals. I'm not vegetarian myself, but do try to limit my intake of meat, so I found quite a few awesome recipes that I can't wait to try out with my slow cooker!

[Janine Ballard · Rating 3 out of 5]

I made this complete (I think) list of Robin Robertson's cookbooks. She is a very prolific author and it was a project to compile, so I thought I'd share it with any other Goodreads members who might find it helpful.

Here is her bibliography as best as I could reconstruct it (this order is mostly from newest to oldest, except that reissues and original versions grouped together blur the order some):


The How Not to Diet Cookbook

The Plant-Based Slow Cooker / Fresh from the Vegan Slow Cooker / Fresh from the Vegetarian Slow Cooker

The Plant Protein Revolution Cookbook

Vegan Mac and Cheese*

One-Dish Vegan Revised and Expanded Edition / One-Dish Vegan / One-Dish Vegetarian Meals

The How Not to Die Cookbook (co-written with Michael Greger)

Veganize It!*

100 Best Vegan Recipes

Cook the Pantry /Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide / Apocalypse Chow

Hot Vegan / Vegan Fire & Spice*

Robin Robertson's Vegan Without Borders

More Quick-Fix Vegan*

Vegan Planet: 425 Irresistible Recipes… / Vegan Planet: 400 Irresistible Recipes…

Nut Butter Universe / Peanut Butter Planet

Quick-Fix Vegan*

Party Vegan*

Vegan on the Cheap*

1,000 Vegan Recipes

Quick-Fix Vegetarian*

Carb Conscious Vegetarian

The Vegetarian Meat and Potatoes Cookbook*

Pasta for All Seasons (described as vegetarian)

Rice and Spice (described as vegetarian)

The Sacred Kitchen (“higher-consciousness cooking” so probably vegetarian)

The Vegetarian Chili Cookbook

Some Like It Hot (described as vegetarian—this may be an older version of Hot Vegan / Vegan Fire & Spice, but I’m not sure)

366 Simply Delicious Dairy-Free Recipes

366 Healthful Ways to Cook Tofu and Other Meat Alternatives

The Soy Gourmet

Her website, which has some recipes on it as well, can be found here: https://robinrobertson.com/

*The asterisk denotes that we have threads for these particular cookbooks already, so there’s no need to start new ones. The Quick-Fix cookbooks are all in one thread, titled “Quick-Fix Cookbooks by Robin Robertson.” I am not going to pin this many threads but you can search for them in the search engine to the right.

(Where I noted that a cookbook was “described as vegetarian” I meant in the full title. It’s a shorthand because I didn’t want to include long full titles for any of these cookbooks. I noted it to let you know this is not an omni cookbook. However, some of her cookbooks with “vegetarian” in the title, for example Quick-Fix Vegetarian, are actually vegan. In the old days when I first went vegan calling a cookbook vegan was the kiss of death so some authors called their cookbooks vegetarian when they were really vegan. Robin Robertson did that more than once. For that reason “described as vegetarian” means that in reality it could be vegetarian or vegan.)

[Annette]

Much as I thought I loved The Enchanted Broccoli Forest, I bought a new copy recently and started copying all of the comments I had entered through the years into the new cookbook. Sadly I realized that I was frequently writing: "Really unattractive"; "Just not that good"; "Tasty but so ugly!!"; "Not our favorite." Sad revelation.

On the other hand, there's this cookbook. I really love everything I've tried from this one, and our favorites are Arroz Non Pollo (I particularly like the joke of that one!) and Mushroom and Green Bean Stroganoff. Last night's Chipotle-Kissed Red Bean and Sweet Potato Chili was beautiful and delicious! What more can I ask?!!

[Erin · Rating 5 out of 5]

High quality book with a lot of great recipes - got it from the library but will likely need to buy my own copy - super excited to try the Lentil Sloppy Joes :)

[A.E.M. A.E.M. · Rating 4 out of 5]

I snagged a few new recipes!

[Sallie · Rating 1 out of 5]

Tried a dozen or so recipes, and somehow they all tasted the same, and equally bland. The chipotle sweet potato chili was decent, but everything else was pretty bad.

[Vjera · Rating 4 out of 5]

Lots of practical recipes.

[Charlotte Walker · Rating 5 out of 5]

I *love* this book! I'm not a strict vegetarian, but I do like the emphasis on using vegetables more. Hint: if you, like me, don't like the thought of using "fake meat," it does just as well with the real stuff. Making stuffing, cheesecakes and even condiments (my favorite recipe from this book is Cranberry Cabernet Conserve-I rejoice when cranberry season arrives!) with a slow cooker makes things much easier. There is a certain amount of prep involved as with all cooking but the results are well worth it.

[Evie · Rating 4 out of 5]

A fantastic slow cooker book for those of us who could use a few more recipes. It's easy but still flavorful and interesting!

[Lee · Rating 5 out of 5]

Fall is the perfect season for this wonderful cookbook when I really want a warm and hearty meal. A table of contents at the beginning of the book directs readers to individual sections divided by food type where the reader finds additional contents pages to direct them to individual recipes. I have had bad luck with recipe books in the past because when I make the food it often doesn't turn out as well as the recipes promise, but this slow cooker book is the HUGE exception. The four recipes I have attempted from this book have all turned out wonderfully and my friends think I am suddenly an amazing cook. I don't know if this is the brilliance of this book or slow cooking in general, but I can say that this book has been a great help to get me started with successful slow cooking.

[Jessica · Rating 3 out of 5]

Slow beans bourguignon: I was disappointed to discover that I forgot to add the sauteed mushrooms to this dish at the end, but nonetheless, it was a hit -- by far the best of the three recipes I've tried from this cookbook so far! No leftovers from this dish. I will definitely make it again.

No hurry vegetable curry: I have no idea if this curry was intended to be of the Indian or Thai variety. The veggies said Indian, while the addition of coconut milk at the end said Thai. Either way, it was pretty easy and a good way to eat a variety of veggies. Kiddo didn't care for it, but Jeff and I enjoyed it. Next time I might dial up the spices and add some fresh cilantro at the end.

Five-layer vegetable strata with pesto: It's almost not fair to review this recipe as I altered it significantly (as I was lacking zucchini and basil for the pesto), but I will say that the end result appealed to the adults in our family but not the kid. I think the reason is that it was very, very brown (probably from leaving out some of the green). Jeff ate some leftovers and said it was even better after letting the flavors to meld overnight.

[Audrey · Rating 4 out of 5]

When I first considered becoming a vegetarian, one sticking point was the idea that I would have to give up my beloved slow cooker, and the magic of putting a $5.00 roast and a bottle of beer into it in the morning and having a mound of wonderful shredded beef at night. I can pass up meat but could I pass up a good deal? I am CHEAP!

Luckily I found this book. Little did I know, slow cookers are wonderful for vegetables. And I now make killer black bean soup, wild mushroom polenta, vegetarian french onion soup, and several different kinds of chili. And for my SUPER cheap side, the book has a good recipe for a crock-pot vegetable stock so I can use up all of my carrot peels and other veggie scraps.

There is also a frigging fascinating dessert section I have yet to venture into, but I have my eye on the "Fudgey Chocolate Pudding Cake." I have to wait until I have at LEAST four people over so I don't eat it all myself.

This is an excellent book filled with easy-to-follow recipes, I haven't made anything out of this book that wasn't awesome!

[Rebekah · Rating 4 out of 5]

Read this book if: You like vegetables, are a vegetarian/vegan, are trying to eat healthy, are lazy, are a bad cook, are too busy to spend lots of time in the kitchen, or own a slow-cooker

This book has an excellent blend of recipes for slow-cookers, aka crock pots. The recipes vary from traditional crock pot recipes such as stews (Almost Irish Stew), soups (French Onion Soup), and potpies (Cornbread Topped Southwestern Potpie) but also include nontraditional assortments from drinks (Mulled Wine) to desserts (Chocolate-Coconut Cake) and from appetizers (Tamari Almonds) to stuffing (Chipotle-Rice Stuffed Zucchini). Not only do the recipes vary in type but also in location of origin. Included are recipes from Italy, Scotland, Asia, the Mediterranean, and various American locales. There are also many meatless versions of classics such as Haggis, Jambalaya, Curry, Pot Roast, Pot Pie, Chili, and more.

Will Update as I try Recipes

[Colette! · Rating 4 out of 5]

A really good slow-cooker compilation with recipes across a wide variety of cuisines. The recipes I've made out of here have been filling and flavorful, and are pretty cost effective if your pantry is properly stocked.

Do plan ahead when you decide to make something out of here, especially if you're like me and throwing together supper happens in the five minutes before you leave the house in the morning. My only caveat with this cookbook is that there's often about 10-15 minutes of prep work before you throw everything in the crock pot, which I suppose you'll expect when you actually use vegetables. Also keep a look-out for recipes-within-recipes; i.e., your dish with beans calls for already cooked or canned beans. So if you cook from dry beans, make them ahead of time and freeze so you don't have to worry down the road.

[Aprilleigh · Rating 4 out of 5]

I'm not a vegetarian, but I wanted to increase the number of vegetarian or mostly-vegetarian dishes my family eats. This book has some amazing recipes, and many of them don't require any kind of meat substitute (I'm not a fan). Even my meat-loving husband appreciates having these options, and many of them fit nicely into a Mediterranean-style eating plan.

Not everything cooks well in a slow cooker, but the author tells you when you'll need to cook something separately and add it at the end. Also, the author's notes at the top of each recipe and interspersed throughout the text contain information that is both useful and interesting.

My one complaint is that it could have used a little information about the various types of beans used/available and what substitutions might be made. There are a few details sprinkled throughout the notes, but it's sparse.

[Sunny · Rating 3 out of 5]

Okay, I admit it, I didn't try a damn recipe out of this book before I turned it back in (late). Nothing struck me as something I just couldn't resist getting the crockpot out for. Don't get me wrong. I'm sure the recipes are great, I just need someone to steer me toward one b/c I wasn't responding on my own. Many of the ingredient lists were very long too. Sigh. Complain, complain. Perhaps it's the new baby but I just want food to be easy right now - I'm sure these are easier than making them without the crockpot but sadly not easy enough for my current cooking state of mind, which lately is defined by my ability to open up a frozen pizza.

[Aileena · Rating 5 out of 5]

This book has the most mundane cover and title. Marketing dropped the ball on it, its a miracle I even bought it... but Dont get it confused with other boring slow cooker cookbooks, it houses some of the most creative/world friendly recipes for the slow cooker I've ever come across. I love the sloppy lentils, today we had the exoctic morroccan-inspired chickpea stew complete with imported olives, dried apricots and plums, and meditterean spices. I cant wait to try the indian kidney bean stew with coconut milk, and slow phota! this is a vegetarian mom's dream. Besides... read the reviews on the back... If Jesse Cool and Crescent DragonWagon like it, its gotta be awesome.

[Sara · Rating 4 out of 5]

This cookbook is a surprising hit--its selection of recipes is more diverse and creatively conceived than I'd have thought from its somewhat humdrum cover (for what that's worth!). I certainly would not have ever imagined making vegetarian haggis in my slow cooker, but it turned out great! There's a lot of tastiness and utility to be found here.

My one major complaint is that the book overuses white beans, which I find to be a bit bland, and which often do not complement the flavor of the respective dishes. I have taken to experimenting with other legume/protein options in dishes calling for them as a matter of course, usually with good results.

[Tamara · Rating 3 out of 5]

I didn't know this, but every time you lift the lid of your slow cooker, you lose between 15 to 20 minutes of cooking time. Good to note, as I am very inclined to want to peak & stir!

I also never quite understood that tofu in the refrigerated section (in tubs) is regular tofu or Chinese bean curd, whereas the tofu in 12-oz aseptic containers is silken tofu. There is quite a big difference, especially in textures. Turns out I like Chinese bean curd way better than silken tofu.

Might try:
Enchilada-Inspired Polenta Pie
Cranberry-Walnut Stuffing
Spiced Banana Tea Cake with Dried Cherries

[Dray · Rating 5 out of 5]

This is a good to great book. I like that the author is a true vegetarian and knows about being a vegetarian. You will find no receipes using meat or fish (what no chicken broth?). Being a vegetarian myself, there is a refreshing relaxation that comes from knowing the author is not trying to capture a market but doesn't walk the talk. Robin walks the talk. The book itself is well organized and has many tips for cooking using slow cookers, a medium i am just exploring. I originally checked the book out from the library but liked it so much i bought it, high praise.

[Ashley · Rating 1 out of 5]

I didn't finish this book because almost all of the recipes involved some cooking BEFORE using the slow cooker (i.e. stir-frying vegetables, and then putting them in the slow cooker for a soup, etc.) Since I was interested more in convenience, this book wasn't the best choice for me. However, the recipes sounded good. If saving time isn't your top priority, this would probably still be a good vegetarian cookbook for you.

[Diane · Rating 4 out of 5]

Alhtough there are some recipes in here that would come along with the instructions for a slow cooker (beans, oatmeal), there are some interesting ones such as vegetarian haggis, and pot-au-few. This isn't a gourmet cookbook, and I like it because it is everyday, therefore easy to use when the day is such that you pull out the slow cooker and say, "What can I make in this today without going out to buy groceries?"

[Kaila · Rating 5 out of 5]

Picked this up on a recommendation from a coworker and I absolutely adore it so far. I have only made two recipes, but they have been amazing successes. It would be pretty easy to take these vegetarian recipes and substitute an item with meat, if need be. However, I love them how they are, and the beans a lot of them have add lots of protein. I can't wait to try out more recipes!

There's also a dessert and a DRINK section in the back. mmmm mulled wine sooo tasty.

[Trevor Oakley · Rating 4 out of 5]

Although I'm not a vegetarian, I'm down with anything that tastes great. Lemme tell you -- vegetarians know how to eat! Everything in here is really customizable to suit individual tastes. Hardest thing is the whole "thinking ahead" thing, to have something ready to go before I leave for work the next day!