Healthy and Happy for the holidays with the power of veggies

Vegetarian Doesn’t Have to Be Bland or Difficult: Let Your Slow Cooker Do the Work

If you think vegetarian meals are bland or hard to make, think again! With a little help from your slow cooker, you can enjoy meatless dishes that are full of flavor and easy to prepare. Whether you’re following a specialty diet or just trying to eat more plant-based meals, your slow cooker can be your best friend in the kitchen.

One of the biggest advantages of slow cooking is how it brings out the natural warmth and sweetness of vegetables. When you cook them slowly and evenly, the flavors have time to blend, creating rich, hearty meals that are anything but boring. Plus, slow cooking helps preserve the antioxidants and nutrients in your veggies, so you’re not only eating delicious food but also nourishing your body.

Going meatless once a week, like for “Meatless Mondays,” has plenty of benefits. It’s great for your health, reducing your intake of saturated fats, and it’s also good for the environment. Even if you’re not a full-time vegetarian, swapping out meat for a hearty veggie-packed dish can shake up your routine and introduce new flavors and textures to your meals. Vegetarian side dishes can add vibrant colors to your plate, making your holiday or weeknight dinners even more appealing.

Recipe: Autumn Harvest Slow Cooker Vegetables

Here’s a delicious and simple vegetarian slow cooker recipe that will bring warmth and color to your table.

Ingredients:

• 1 lb butternut squash, peeled and chopped
• ½ lb potatoes or sweet potatoes, peeled and chopped
• ½ lb green beans, trimmed
• ½ lb Brussels sprouts, sliced
• 2 ½ oz fresh or frozen cranberries
• ¾ cup vegetable broth
• ¼ cup balsamic vinegar
• 1 ½ tsp salt
• 1 tsp dried sage
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp black pepper

Directions:

1. Add the butternut squash, potatoes, green beans, and Brussels sprouts to the slow cooker. Season with salt, sage, onion powder, garlic powder, and pepper, then toss to mix.
2. Scatter the cranberries on top.
3. In a small bowl, mix the vegetable broth and balsamic vinegar. Pour over the vegetable mixture.
4. Cook on high for 2-3 hours or low for 4-6 hours, until vegetables are tender.

This recipe is perfect as a vegetarian side dish or even as a main course when paired with a grain like quinoa or wild rice. The vibrant colors and earthy flavors of these autumn vegetables will make you rethink what meatless meals can be!

By using a slow cooker, you not only save time but also make it easier to embrace plant-based eating. Whether you’re a seasoned vegetarian or just experimenting with adding more vegetables to your diet, let your slow cooker do the work and enjoy flavorful, nutrient-packed meals.