Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal
Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

More vegetables for breakfast?! Well, yes. And it’s vegan and gluten free. This recipe is one that I found before children from the cookbook “The Vegan Slow Cooker”¬†It is a lovely way to mix in some vegetables for breakfast, and it tastes delicious! It’s also perfect for when you have overnight guests, or know you will have a rushed morning. It smells wonderful and is done by the time you get up in the morning. Yes, my toddler loved this!

You don’t have to sweeten this at all, and can add what you like for toppings just before serving. Nuts, fruit, milk, sweetener, anything that sounds good will be a lovely addition.

Originally from The Vegan Slow Cooker

 Ingredients

  • 1 cup steal cut oats (certified gluten free if necessary)
  • 2 cups non-dairy milk
  • 1 cup coconut water, or more non-dairy milk
  • 3 small carrot, grated
  • 1/2 medium zucchini, grated
  • pinch of salt
  • pinch of nutmeg
  • pinch of ground cloves
  • 1 tsp cinnamon
  • 1-2 TBL brown sugar or maple syrup
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Combine everything except the pecans in the crock of your slow cooker.
  2. Stir briefly and cook on low 6-8 hours (overnight).
  3. In the morning stir in the chopped pecans and whatever else your heart desires.

Additional notes

You can use all carrots, or all zucchini.

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Soyrizo and Black Bean Stew-Vegan

Black bean stew with Soyrizo
Black bean stew with Soyrizo

Wondering what to do with the other half of the package of soyrizo? This is one delicious option. A savory, satisfying stew that comes together in minutes. It can be made in the slow cooker or on the stove, with canned beans or homemade. Serve with some salad or a nice cabbage slaw and you have yourself a quick, easy, delicious meal. This recipe is from “The Vegan Slow Cooker”, a super fun cookbook with lots of pictures- My husband loves it. In fact, he was the first in our family one to make this stew; it is now a regular feature for busy weeks.

If you missed the previous week and are wondering, what the heck do I do with half a package of leftover soyrizo? Check out these baked potatoes with soyrizo and kale, and look for another recipe next week for a quick pasta dish using the leftover soyrizo. Just freeze the half package until then, it will be fine.

 Ingredients

  • 1 TBL olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/2 green or red bell pepper, diced
  • 1/2 package (6oz) soyrizo
  • 2 15 oz cans, or 3 cups cooked black beans
  • 2 cups water
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • salt and pepper to taste

Instructions

  1. Heat oil in a large saucepan over medium heat.
  2. Saute the onions over medium heat until translucent, 3-5 minutes.
  3. Add the garlic and bell pepper and cook about 3 more minutes until starting to soften.
  4. Combine cooked vegetables, and the rest of the ingredients in a slow cooker, or in a large pot on the stove.
  5. For the slow cooker cook on low for 6-8 hours.
  6. On the stove cook 20-40 minutes over low heat, stirring regularly. You may need to add more water if the stew begins to look dry.
  7. Top with whatever looks good to you. I like some fresh cilantro, bell peppers, and sometimes cucumber. It adds a nice crunch and some freshness to the dish.