While there's nothing wrong with traditional lentil bread, sometimes you need to spruce up your slow cooker veggie bread a bit! Mine uses red beans, oats, pecans, and mushrooms for the base and lots of goodies to flavor it.
What size slow cooker does the recipe call for?
On my blog and in the Revised recipe book for the vegan slow cooker, all recipes use a 4 quart slow cooker unless otherwise specified.
If you are cooking this in a 6 quart, I would recommend doubling the recipe and cooking it the first time around while you do other things at home so you can keep an eye on it. It cooks much faster because it will be spread thinner.
What is my favorite slow cooker?
Well, I keep having them and they keep interrupting them! But through all 3 in those where you can use it as a 2, 4 or 6 pint, my 3.5 pints of Cusinart survived them all. I love this!
I want to make this recipe in an 8 liter slow cooker….
So my recommendation is to put the bread in a loaf pan or cake pan that fits in your large slow cooker. Add a short grid below or take a roll of foil in a snake and join the ends.
What's good to serve with vegan vegetable or lentil breads?
Steamed vegetables and mashed potatoes are traditionally served with vegetarian bread, but here are a few other sides you might want to try:
I don't eat or don't have x, y, z on hand ...
You can use this recipe as a base and substitute different cooked grains, beans, lentils, and nuts to make your own creation!
Forget about nuts and add pulsed oats in their place to keep it nut free. Substitute the cooked beans and instead of the mushrooms, try the sautéed eggplant.
- 1 can (15 ounces or 425 g) kidney beans, drained but reserve liquid
- 1 cup (110 g) oatmeal, mixed with a flat flour similar to cornmeal (* use gluten free)
- ½ cup (55 g) pecans (*** under extra pulsed oats for nut free)
- ¼ cup (60 mL) red bean liquid (or aquafaba)
- 1 medium portobello mushroom without gills, minced
- 2 tablespoons (6 g) nutritional yeast
- 2 tablespoons (32 g) tomato paste
- 1 tbsp (15 mL) vegan Worcestershire sauce
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1 teaspoon of thyme
- 1 teaspoon of marjoram
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground rosemary
- ½ cup (120 g) ketchup
- 3 tablespoons (45 g) brown sugar
- 1 tbsp (15 mL) balsamic vinegar
- 1 tbsp (15 mL) vegan Worcestershire sauce
Note: The only reason for doing yesterday's chores is to make it easier for you in the morning. You can follow the instructions for the night before and the morning at the same time if you want.
This recipe is for a 3 or 4 quart slow cooker. If you cook it in a larger one, the cooking time will be much less!
The day before: Mix all the ingredients for the bread together and store in the refrigerator until morning. Mix the filling ingredients as well and store them in a separate container in the refrigerator.
The morning: Oil the slow cooker of your slow cooker ** or line with parchment paper. Pat the bread mixture into the slow cooker. Cook over low heat for 7 to 9 hours.
30 to 45 minutes before serving: Spread the ketchup mixture on top
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Nutritional informationyield 6 Portion 1
Quantity per serving Calories 98Total fat 1gSaturated fat 0gTrans fat 0gUnsaturated fats 0gCholesterol 0 mgSodium 556 mgCarbohydrates 20gFiber 4gSugar 6gProtein 4g
Nutritional information is provided by nutritionix.com as an accurate estimate. If you have specific health concerns, please put the recipe information, including the exact ingredients you are using, in the nutritional calculator recommended by your doctor.
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.