Never underestimate the value of a “Crockpot” or slow cooker! Since I’ve been craving hearty soups and stews all winter, I finally decided to start using the slow cooker I purchased at Costco a few months ago. I had never used one before, but now it’s a major staple in my kitchen despite the fact that it’s yet another appliance sitting on my kitchen counter. Although people often associate a slow cooker or “Crockpot” with meat soups and stews, it’s actually a fabulous option for vegan cooking too. It’s great for cooking dry beans from scratch, and you can even use it in place of a rice cooker. Contrary to popular belief, a slow cooker is quite useful year round, not just during the winter months. Let’s take a look at some of the benefits of using a slow cooker for vegan meals.
BENEFITS OF USING A SLOW COOKER FOR VEGAN COOKING:
-Nutritious natural juices from fresh vegetables are retained as a result of cooking the vegetables at a low temperature for a long period of time.
-Minimal work is needed to prepare a slow-cooked meal. A small amount of initial preparation may be required, including chopping vegetables and sauteeing onions; however, these steps are not always necessary for slow-cooked meals. I often buy pre-chopped vegetables such as Trader Joe’s Mirepoix to make the process that much easier.
-Vegan no-oil dishes such as soups and bean stews can be made in a slow cooker.
-Preparing food in a slow-cooker or “Crockpot” gives you more room to prepare other dishes on your stovetop.
-In the summer, preparing food in the slow cooker eliminates heating up the house unnecessarily by cooking in an oven.
-Slow cookers use less energy than a conventional electric oven.
To find out the many other benefits of using a slow cookerand for two super easy recipes using a slow cooker (including Pumpkin Pie Oatmeal-YUM!), go to: http://veganamericanprincess.com/all-about-vegan-slow-cooking-with-2-simple-recipes/#sthash.NiQVg4bO...
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