By leah jones
Who said healthy food can’t be convenient? Here are some high-protein Crock-Pot meals that are vegan and/or vegetarian and won’t require you to spend all evening in the kitchen to make.
1 cup of rinsed and drained dried green or brown lentils, 1 large chopped onion, 2 minced cloves of garlic, 3 chopped carrots, 3 chopped celery stalks, 1 chopped bell pepper, 6 sliced tomatoes, 4 cups of vegetable broth,
1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground turmeric, lite salt and black pepper (to taste) and 1 bay leaf.
Cook these ingredients on low for six to eight hours (or on high for three to four hours) in a slow cooker until lentils and vegetables are tender.
If desired, stir in 1-2 cups of chopped kale or spinach during the last 30 minutes of cooking. Remove the bay leaf before serving it hot. Optionally, squeeze fresh lemon juice for added brightness.
30 oz. of cooked chickpeas (soaked and boiled or 2 prepared cans), 1 large chopped onion, 3 minced cloves of garlic, 1-inch minced piece of ginger, 2 chopped bell peppers (any color), 2 chopped carrots, 1 large chopped zucchini, 6 diced tomatoes.
1 can of coconut milk, 4 cups of vegetable broth, 2 tablespoon of curry powder, 1 teaspoon of ground cumin and ground coriander, 1/2 teaspoon of ground turmeric, lite salt and black pepper, fresh chopped cilantro (optional) and cooked rice or quinoa.
Cook these ingredients on low for six to eight hours (or on high for three to four hours) in a slow cooker until the vegetables are tender and the flavors have melded.
2 cups of dried black beans, rinsed and sorted, 2 chopped oyster mushrooms, 1 chopped medium onion, 3-4 minced cloves of garlic, 1 chopped bell pepper, 1 deseeded and chopped jalapeño (optional),
1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of lite salt (adjust to taste), 1/4 teaspoon of black pepper, 4 cups of vegetable broth, 6 sliced tomatoes and 1 bay leaf.
Cook these ingredients on low for eight to ten hours (or on high for four to six hours) in a slow cooker until the vegetables are tender.
Then remove the bay leaf and stir in 1 tablespoon of lime juice. Garnish with fresh cilantro if desired and serve over rice or quinoa.
You can make other high-protein Crock pot recipes by copping up the ingredients, seasoning as desired, putting the dish in the slow cooker and stirring it occasionally until it is ready after a few hours.
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