We got one of those slow/fast cooker combo’s a little while ago. Mostly it’s been used to pressure cook dried beans and chickpeas, but I’m starting to look into the slow cooking side of things. I haven’t found a huge range of vegan slow cooking ideas … yet! Especially now that I’ve started working again (albeit part time) it seems like a good idea. As long as I can get organised enough in the mornings anyway …
So this was my first attempt at a slow cooked meal, and while it doesn’t look very pretty, it did taste pretty good.
Slow cooked Barley Risotto with Pumpkin and Mushroom
2 cloves garlic
220g mushrooms sliced
450g cubed pumpkin (bite size)
140g carrots large dice
1 ½ cups barley
5 cups vegie stock
1 tsp dried thyme
1 tsp braggs or soy sauce
If your slow cooker has a sear function, fry/sear the onion & garlic in oil for a few minutes, otherwise do it in a pan first. Then add the rest of ingredients and slow cook for 6 hours.
Of course if you don’t have a slow cooker you could cook this on the stove top as normal.