Taking a break from complaining about my life to share with you 4 crockpot recipes that are perfect for fall/winter. Disclaimer: I’m not a good photographer, sorry if these don’t look appealing but I promise they’re good lol
Vegetarian French Onion Soup
I’ve never had french onion soup except for the one bite I had over 8 years ago when I realized it wasn’t vegetarian and I couldn’t eat it. So here’s a vegetarian slow cooker version I adapted from here. I topped it with some left over english muffins and swiss cheese! This soup would be sooo good with a grilled cheese. I use Better than Bouillon’s vegetable broth.
I’ve posted my chili recipe here before! This time, I added an acorn squash. Pro-tip: put the squash in the microwave for 2 minutes (in 30 second increments with some slash marks) to make it easier to dice. Non-pro-tip: I don’t know how to properly skin squashes and therefore I cut myself trying to do so and have no idea how you are supposed to do it. I top it with cheese and plain Greek yogurt.
I’ve never made a lasagna before, but putting it in a crockpot made it way easier than I thought it was going to be! I adapted from this recipe. For the cheese layer, I mixed an egg with plain Greek yogurt and shredded mozzarella (I didn’t have a reason to buy nor do I love ricotta). It was so creamy!
Vegetarian Pot Pie
Another thing I’ve never really had because it’s never vegetarian! Here is the original recipe I adapted. I used fresh potatoes (microwaved 4 minutes before going in), mushrooms, onions, and garlic and a mixed frozen bag of green beans, peas, corn, and carrots. I also used vegetable broth (Better than Bouillon’s vegetable broth) instead of chicken broth! The veggies cook in the crockpot then you pop on the puff pastry and put it in the oven for 10 minutes.
Do you think you’ll try any of these? Do you like blog posts like this? Let me know in the comments!