Back in the time when I was a meat eater I was a crockpotter pro. I filled zip lock bags with all the ingredients for at least ten different recipes and had them in the freezer. That way I was never out of food. Only thing I needed to do was to make sure I remember taking out the bag out of the freezer and let it thaw a bit before adding it to a crock pot, start it and let the pot do all the magic.
The slow cooker was a life savior at that time.
Now when I’m a vegan, I find it easier (easier than adding all the ingredients in a pot, starting it and letting a pot doing all the job haha) cooking without a slow cooker. I find cooking without meat much faster, and it takes less effort to prepare vegan food than it takes to wash a big pot that weights a lot. Well, that’s probably the biggest reason why I’m not using a crock pot more often.
Maybe I should start using it more often again. We´ll see.
- 1 cup (2,4 dl)quinoa, uncooked
- 1 cup (2,4 dl) green lentils, dry
- 1 yellow onion, medium size, chopped
- 1 clove garlic, finely chopped
- 1 bell pepper, diced
- 2 small sweet potatoes, peeled and diced
- 2 ½ cups (6 dl) water
- 1 can coconut milk
- 1 ½ tsp curry
- 1 tbsp mango chutney
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- salt and black pepper to taste
- 1 tsp sambal oelek (optional)
- Add all the ingredients to your slow cooker (crock pot) and stir well until incorporated.
- Cook on low for 6 hours.
- Taste and adjust seasonings as needed, adding more salt and black pepper to taste.
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.