The assumption that eggs are one of the main ingredients of any baking is a mistake. Many types of dough can be prepared without this component. In this article you will find both simple and unusual recipes for pie without eggs for a multicooker.

In this recipe there are absolutely no products of animal origin, so the dish is considered vegan. In addition, dried fruits and apples make dessert extremely useful. Crispy sunflower seeds, which harmonize very well with other ingredients in this dish, add extra piquancy. A vegan pie without eggs in a slow cooker is prepared from the following ingredients:

• white flour - 180 g;
• cane sugar - ¾ cup;
• refined corn oil - 5 tbsp;
• lemon juice - 2 tbsp;
• soda - 1 tsp;
• water - 160 ml;
• apples - 150 g;
• dried fruits (figs, prunes, raisins, dates, dried apricots) - 250 g;
• peeled sunflower seeds - 2 tbsp.

Knead the dough and prepare a vegan pie without eggs in a slow cooker:

1. Put dried fruits in a bowl and pour warm water for 20 minutes. When they swell a little, drain the water and wash the dried fruits under the tap. Dried apricots, dates, prunes and figs are cut into pieces.
2. We clean the apple from seeds and peel. We cut it into 4-8 parts, put them in a blender bowl, add water and turn the ingredients into a smoothie.
3. Pour the mass into a deep bowl and combine with cane sugar, sunflower seeds, chopped dried fruits and corn oil. Knead the mass with a spoon.
4. We extinguish soda with lemon juice and also add to the dough. We introduce the sifted flour and again thoroughly mix everything until a thick heavy mass is formed.
5. Grease the capacity of the multicooker with a small amount of oil and transfer the dough into it. We level it with a spoon or spatula, close the lid and select the desired program. If the crock-pot is equipped with the “Cupcake” option, bake the cake in this program for 70 minutes, then turn it over with the reverse side and bake for another 10 minutes. If the appliance does not have such a function, then set the “Baking” mode on the panel and prepare a pie without eggs in a multicooker for 50 minutes. Then turn it upside down and bake for another 10 minutes.

Pie without eggs with herbs and cheese in a slow cooker

The closed pie, stuffed with brine cheese and lots of greens, is incredibly juicy and aromatic. As greens, you can use anything: dill, parsley, green onions, cilantro, spinach or sorrel. Choose the ingredients of your choice, combine them and create different tastes and smells. To make a pie without eggs in a slow cooker you will need these products:

• water - 250-300 ml;
• flour - 650 g;
• dry yeast - 10 g;
• sugar - 2 tsp;
• salt - 0.5 tsp;
• sunflower oil - 100 ml;
• any brine cheese - 300 g;
• greens - 1 large bunch.

We start to cook a pie without eggs in a slow cooker:

1. We heat the water on the stove to a slightly warm state, add sugar and dry yeast to it, mix and leave for 10 minutes.
2. Sift the flour separately and mix it with salt. Pour water with yeast into a deep bowl, combine with oil, mix and gradually introduce the flour. First, stir the dough with a fork, and when it thickens enough, continue the process with your hands. The result should be a soft, but uniform and elastic dough that sticks off your hands.
3. Cover the bowl with a lid or a clean towel and set in a warm place for 1 hour. After an hour, we knead the dough, cover again and let it go for another half hour.
4. We rinse a bunch of greens under running water, shake, put on a cutting board and chop. If the recipe uses spinach or sorrel, you need to cut it larger. Chives, dill, parsley, cilantro can be chopped finely.
5. Transfer brine cheese into a deep bowl and knead into crumbs. Add greens and mix the filling.
6. We crumble the coming dough again and put it on the table, sprinkled with flour. Separate half and roll out with a rolling pin to make a pancake up to 1 cm thick. Spread half of the filling in the middle in a slide. We collect the free edges of the dough in the center, making a pouch. We glue the dough, cut off the excess, and spread the resulting bag into a circle.
7. Transfer the cake to the bowl of the device. We turn on the “Baking” program and cook a pie without eggs in a slow cooker for 30 minutes. Then turn it upside down and bake for another 10 minutes.
8. When the cake is baked and still hot, grease it on top with a piece of butter.
9. From the remaining products, bake another pie.

Strawberry pie without eggs in a slow cooker

Early summer is the time to ripen strawberries. At this time, many juicy, fragrant, tender and so beloved berries appear in the markets and gardens. It is pleasant to eat strawberries fresh, and the pastries with it turn out simply magnificent. In the recipe for a strawberry pie without eggs in a slow cooker, the main ingredient is fragrant berries, and a thin layer of dough is almost imperceptible here. To get started, here is a list of the products from which dessert is made:

• flour - 200 g;
• water - 30-50 ml;
• butter - 100 g;
• strawberries - 0.5 kg;
• sugar - 150 g;
• vanillin - a pinch;
• sour cream - 300 g;
• starch - 2 tbsp.

Details of the process of making strawberry pie without eggs in a slow cooker are described below:

1. Three cold butter on a coarse grater in a large bowl. While it thaws in this form, sift the flour into a separate container. Pour the flour into the dishes with butter and rub the food with your hands into a homogeneous crumb. 1 tbsp we introduce cold water and knead a dense dough, which will be collected in a lump without crumbling. We cover the dough with a film and hide in the cold for 30 minutes.
2. We wash the strawberries under the tap, remove the green ponytails, temporarily remove the product to the side.
3. We are preparing a filling for a pie of sour cream, sugar and starch. In a deep bowl, combine these ingredients, add a little vanillin and mix. Instead of starch, you can use the same amount of flour.
4. We take the dough out of the refrigerator and roll it out with a rolling pin. We shift the dough into a dry multicooker and level it on the bottom and walls, making a kind of basket with sides 4 cm high.
5. We spread strawberries on the dough evenly and fill the berries with sour cream mixture.
6. We activate the “Baking” mode and prepare a strawberry pie without eggs in a slow cooker for 40 minutes.

You can get dessert from the container only after it has completely cooled down.

Pear-almond pie without eggs in a slow cooker

Shortcrust pastry for this pie is made very quickly, and the filling is not difficult. Due to the fact that the recipe uses jam or jam, the dessert turns out to be very sweet. It is a pleasure to serve such a dish to your family and friends for tea.

The dough for a pie without eggs in a multicooker is prepared from the following components:

• flour - 1 cup;
• butter - 100 g;
• salt - 0.5 tsp;
• sugar - 1 tbsp;
• water - 3-4 tbsp

For pear-almond filling, you will need the following:

• pears - 2 pcs.;
• ground almonds - 3 tbsp .;
• apple jam or pear jam - 50 g;
• sugar - 4 tablespoons

We describe the algorithm of actions when baking a pie without eggs in a slow cooker:

1. We crumble the butter in small cubes or grate. Add the flour and grind the products into a homogeneous crumb with your hands. Pour sugar, a little salt and mix. 1 tbsp we introduce cold water and knead the dough until it begins to stick together in a lump. We roll the ball from the dough, put it in a plastic bag and put it in the refrigerator.
2. We clear the pears from the peel and seeds, shred thin slices.
3. After about half an hour, we take out the dough from the refrigerator, put it on a table sprinkled with flour and roll it out with a rolling pin, trying to give the cake a circle shape.
4. We transfer the dough into a slow cooker, level it, make low sides from the edges.
5. We smear the bottom of the resulting basket with a thick layer of jam or jam. Sprinkle with crushed almonds and beautifully lay the pear slices on the cake.
6. Sprinkle the dessert with sugar and turn on the Baking program. Cook the pear pie without eggs in a slow cooker for 45-50 minutes.

If you wish, dessert can be decorated with almond petals.

A quick egg-free corn pie in a slow cooker

The dough for a savory pie is prepared in a matter of minutes, and it takes no more than half an hour to bake. Sweet corn grains are added to the dish, as well as hot pepper. Consider the list of ingredients for this eggless pie in a slow cooker:

• wheat white flour - 1.5 cups;
• cornmeal - 1 cup;
• salt - 1 tsp;
• slaked soda - 1 tsp;
• butter - 100 g;
• milk - 1 cup;
• canned corn - 100 g;
• green chilli (sliced) - 2 tsp

Let's prepare the egg-free corn pie in a slow cooker:

1. Combine wheat and corn flour in a deep bowl. Add salt, sliced \u200b\u200bbutter, slaked soda. Grind the mass with your hands until smooth.
2. Pour milk into the dough and mix. Then add the finely chopped hot chili and sweet corn, previously draining the liquid from it.
3. Lubricate the multicooker with vegetable oil and shift the dough into it.
4. We equalize the mass by capacity and activate the “Baking” option.
5. Cook the corn pie without eggs in a slow cooker for 25-30 minutes.

After cooling, remove the baked goods from the bowl. Now it can be cut and served. Corn pie is a good complement to soups, stews and meat dishes.

An rye apple pie without eggs in a slow cooker

Pie made on the test from rye flour, refers to lean dishes, because it does not have milk, nor eggs, nor butter. The filling of this dessert is juicy, as it is made from fresh fruits. The aroma of baking is excellent, as fragrant spices such as ground ginger and cinnamon are added to the dough. By the way, the amount of sugar in the filling can be adjusted independently.

The dough for rye cake without eggs in a slow cooker is prepared from such products:

• rye flour - 2 cups;
• white flour - 2 cups;
• refined sunflower oil - 200 ml;
• sugar - 2 tbsp;
• salt - 0.5 tsp;
• baking powder - 2 tsp;
• cold water.

For the filling, you need this:

• apricots - 200 g;
• apples - 2 pcs.;
• plums - 200 g;
• sugar - 2-3 tablespoons;
• cinnamon - 1 tbsp;
• ground ginger - 1 tsp

We describe the preparation of lean rye cake without eggs in a slow cooker in stages:

1. Apricots, plums and apples are thoroughly washed, remove seeds, and peel apples as well. Cut fruit into slices of approximately the same size.
2. Stir the fruits in a deep bowl, add sugar and spices: ground ginger and cinnamon. Again, thoroughly knead the filling and leave aside for the duration of the dough.
3. We combine both types of flour in a deep bowl. Pour sugar, salt and baking powder there. Mix the mass and pour refined sunflower oil. Knead the products with your hands, the result should be a homogeneous crumb.
4. Now pour a little cold water into this crumb. We prepare an elastic, but dense dough that will stick off from the hands.
5. We form a ball from the dough and divide it in half. We shift one part to a table sprinkled with flour, roll out a rolling pin in a circle.
6. We grease the bowl of the multicooker with oil a little and transfer pancake from raw dough to it. We make sides of a cake of sufficient height. In such a basket, the filling should fit, and the free edges will have to be connected to the top sheet of dough.
7. We distribute the fruit filling on the cake.
8. We roll the second half of the dough with a rolling pin, cut a circle along the diameter of the bowl and cover the pie. We connect the edges and glue them together. At the top we make cuts with a sharp knife, through which moisture will evaporate.
9. Set the option “Baking” on the panel. We are waiting for the appliance to warm up, and we will cook an rye cake without eggs in a slow cooker for 50 minutes.

Eggless chicken pie in a slow cooker

The dough in this recipe is very simple and quick, and the filling is hearty, juicy, aromatic and incredibly tasty. The filling consists not only of chicken, but also of potatoes and fragrant chanterelles. Such a pie without eggs, cooked in a slow cooker, just perfectly satisfies hunger. Of the ingredients you will need the following:

• flour - 400 g;
• cold water - 3-4 tbsp .;
• salt - 0.5 tsp;
• butter - 100 g;
• black pepper - on the tip of a knife;
• turmeric - a pinch;
• onion - 1 pc.;
• chanterelles - 300 g;
• chicken - 300 g;
• potatoes - 300 g;
• cream - 100 g;
• vegetable oil - 3-4 tablespoons

A pie without eggs in a multicooker is prepared in this way:

1. First, prepare the mushrooms. They need to be soaked for some time in cold water. Then the liquid must be drained, and the mushrooms washed several times under the tap.
2. We put the chanterelles to the side and get to the dough. Sift the flour into a bowl, mix it with salt, grate the butter and grind the products until they are crumbs. Add also spices: black pepper and turmeric. Pour in a little cold water and knead the dough, which in the end should gather in a lump. Wrap it in film and hide in the cold for half an hour.
3. Separate the chicken from the bones, cut into cubes. Finely chop the onions and chanterelles. We clean the potatoes, cut them into cubes and boil them in salted water until half ready.
4. We take the pan and set it on fire. Pour the vegetable oil and shift the chicken into it. Fry the meat for 10 minutes.
5. In another deep frying pan, pass the onion with chanterelles in oil. Season with salt and pepper, pour in the cream and simmer for 20-25 minutes.
6. We take out the finished dough from the refrigerator, cut off 1/3 of it, and roll out the rest with a rolling pin in a circle. We lower the dough into a multi-cooker, make the sides and fill the pie with filling. Level it with a spatula.
7. We roll out the smaller part of the dough into a pancake, cut a circle along the diameter of the bowl and cover the pie. We connect and pinch the edges.
8. We set the “Baking” mode and cook the pie without eggs in the multicooker for 40-50 minutes.

An orange cake without eggs in a slow cooker

The orange pie does not contain animal products, so dessert can be considered lean. The citrus fruits that are added here saturate the pastries with an excellent aroma. In addition, oranges and lemons add spicy sourness to the dish. Consider the list of products for this cake:

Lenten orange pie without eggs in a slow cooker is prepared as follows:

1. Combine the sifted flour with salt, slaked soda and sugar. Mix water with vegetable oil and pour this mixture into flour. Cooking elastic dough. If it is too steep, pour 1-2 tbsp. cold water. We separate 1/3 of the part and hide it in the freezer.
2. We peel oranges and a lemon from a peel, we clean seeds, put slices in a blender bowl and beat.
3. Add sugar and starch to oranges, mix well.
4. We immerse most of the dough in the prepared multicooker and knead it with our hands, forming a basket with sides. Spread the filling.
5. We take out the frozen dough from the freezer and quickly rub on a coarse grater. Pour this crumb on the cake in an even layer.
6. We turn on the “Baking” mode and set the timer for 30 minutes. After warming up the device, we bake an orange cake without eggs in a slow cooker for the specified time.

We cool the dessert in the bowl, carefully remove it, decorate it at our discretion.

Coffee cake without eggs in a slow cooker

A very original and unusual baking recipe, for which you will not need so many ingredients. This pie has no filling as such, but crushed prunes are added to the dough. Needless to say, the dough itself, prepared on the basis of strong black coffee, turns out to be very unusual in taste. So, here is a list of what we will need for a coffee cake without eggs in a slow cooker:

1. To start, we brew strong black coffee. While it is still hot, dissolve sugar in it and 2 tbsp. honey. While the coffee cools, we set about preparing the remaining ingredients.
2. Soak the prunes in warm water for 20 minutes. We drain the liquid and wash the plums under the tap. Then we cut them into quarters.
3. Sifted flour, slaked soda, ginger, cinnamon and salt are mixed in a separate deep bowl.
4. Pour the cooled coffee into a bowl with flour and mix with a fork or whisk. The dough should be liquid, but not very, in consistency it will resemble sour cream.
5. Pour the prunes into the same container and mix.
6. Lubricate the multicooker and pour the dough into it. We level it and put on the panel the option “Baking”.
7. Cooking coffee cake without eggs in a slow cooker 30 minutes.

This dessert will look more beautiful if you pour it with white or chocolate icing.

Pie without eggs in a slow cooker. Video

Supporters of a healthy diet have vegetarian favorites. If you cook them in a slow cooker with a minimum amount of oil, or even without it at all, the utility indicator will become even higher. As for the taste, then with this in vegetarian cuisine is a complete order. Use simple recipes for every day and see for yourself.

The role of vegetable dishes in the diet

Vegetarian cuisine for losing weight is a real find: the plant products that make it up contain a lot of dietary fiber, useful for intestinal microflora, freeing toxins and excess cholesterol.

Vegetarian main dishes (sauté, stew, casseroles, cereals) are actively used in the protein diet (for weight loss, healing, muscle gain), since many plant foods contain protein even more than meat and fish. A carbohydrate-free diet includes dishes from soy and other legumes.

There is also a vegetarian Kremlin diet for weight loss, which differs from the classic Kremlin version by the complete absence of meat on the menu. With its help, people manage to get rid of 10 extra pounds in 2 weeks.

Everyday Options

People who adhere to various diets, including those for weight loss, prefer to cook food at home in order to fully control its composition. To make dishes useful, and the cooking process less time-consuming, you can use the slow cooker.

Eggplant sauté

• eggplant and carrot - 2 pcs.;
• tomatoes and bell peppers - 2 pcs.;
• small zucchini;
• onions - 1 pc.;
• 3-4 cloves of garlic;
• spices.

In a slow cooker, the sauté will be cooked for 1 hour 20 minutes in the "Extinguishing" or "Pilaf" mode.  Before this, you need to process all the vegetables.

1. It is better to start with eggplant, because they need to not only peel and cut into cubes, but also, sprinkled with salt, leave for a few minutes, and then rinse. This will save the vegetable from unnecessary bitterness.
2. If the zucchini is young, it is cut into cubes, without removing the middle and not even cutting the peel. If the seeds have already formed and the peel has become hard, both must be removed.
3. The core with seeds is cut out from the bell pepper, then the vegetable is cut into strips. Finely chop the onion and carrots.
4. Peel the tomatoes. Here's how to do it quickly: cut it in several places, and then dip the vegetable in boiling water for 1-2 minutes. After that, the peel will be removed very easily, and the tomato will need to be cut into small pieces.
5. Rub garlic on a fine grater or pass through a press, and herbs (fresh dill, parsley or some other, to taste) must be chopped.
6. All prepared ingredients are placed in a multicooker bowl and included in the work.

This recipe does not use oil.

Porridge with pumpkin

Required Products:

• pumpkin (without peel and seeds) - 350 g;
• millet - 100 g;
• milk - 1.5 tbsp .;
• water - 1 tbsp .;
• oil - 30 g;
• cane sugar to taste.

The pumpkin, peeled and cut into small pieces, is fried in a slow cooker for 10-15 minutes with butter. Recommended temperature - 160 ° C. After that, the remaining ingredients are added to the bowl, mixed and the Kashi program is turned on for 50 minutes.

Feature!  If time permits, you can hold the food for heating for another half hour - it will become softer and more varied.

Cabbage with mushrooms

Here's what you need for this dish:

• cabbage - 400 g;
• champignons - 250 g;
• onions - 1-2 pcs.;
• tomato paste - 50 g;
• vegetable oil.

First, cut onions and fry it until it becomes transparent, in a bowl of a multicooker in the "Frying" mode (15 minutes) in vegetable oil. Chop the cabbage and add it to the onion, so that it is slightly fried and softened. Champignons are thoroughly washed, cut and poured into a multicooker bowl. All ingredients are mixed.

When the “Frying” program is completed, add tomato paste and a little water to the contents of the bowl, mix and turn on the “Stewing” mode for 15-30 minutes depending on the volume of products. At this point, you can put bay leaf, black peppercorns and salt in the bowl.

Feature!  If desired, the recipe can be slightly modified by adding, for example, carrots, bell peppers and finely chopped, pre-soaked dried porcini mushrooms.

Beetroot Stew

To prepare this stew, you need to take:

• beets and potatoes - 300 g each;
• carrots and onions - 100 g each;
• bell pepper - 1 pc.;
• tomato juice - 150 ml;
• vegetable oil.

Beets, carrots and potatoes are cut into strips, onions - in half rings. Vegetable oil (1 tablespoon is enough) is poured into the multicooker bowl, the prepared beets and carrots are poured there and the “Frying” mode is turned on for 10 minutes. After that, all other ingredients are sent to the bowl. If you want the dish to turn out sharper, put spices. Select the “Soup” or “Porridge” mode for 40 minutes.

Feature!  You can cook stew not only from fresh, but also from frozen vegetables.

Bean Stew

With equal success, the dish can be prepared both from green green beans (frozen or fresh), and from canned or boiled.

Would need:

• beans - 150 g;
• potatoes - 300-400 g;
• bell pepper - 1-2 pcs.;
• bulb;
• tomato juice - 1 tbsp.

If string beans are used, they need to be cut. Then finely chopped onions, peppers (half rings) and potatoes (diced). Prepared vegetables are poured into the multicooker bowl, mixed. Pour a glass of tomato juice. Turn on the "Extinguishing" program for 40 minutes. Before serving, it is recommended to sprinkle the dish with fresh chopped herbs.

Brussels sprouts casserole

This low-calorie vegetable is useful for people who are struggling with excess weight - it helps to establish digestive processes, relieves constipation. In the recipe, in addition to small heads of cabbage, oregano is used - a spice whose oil is on the list of recommended for losing weight people.

To prepare this dish you will need:

• brussels sprouts - 300 g;
• nonfat milk - 2 tbsp .;
• cheese (any of the hard varieties) - 70 g;
• 2 eggs;
• oregano.

Brussels sprouts are first boiled in a conventional pan over low heat for a quarter hour. Having cooled, the heads of cabbage are cut in half and put into the bowl of the crock-pot. In a large bowl, combine the remaining ingredients: milk, eggs, cheese (grated), oregano. Salt a little, and then beat.

Cabbage is poured with this mass and the “Baking” mode is turned on for 0.5 hours. At the end of the program, leave the dish on "Heating" for 15 minutes. You can add cherry tomatoes to the recipe, they will not only add taste, but in general the dish will look more appetizing, as in the photo above. Serve casserole with low-calorie sour cream or yogurt.

Feature!  You can cook the casserole according to this recipe with eggplant (without preliminary boiling the vegetable). In the “Baking” mode, the dish is cooked for 1 hour.

Those who first decided to resort to a vegetarian diet for weight loss will require a smooth two-week transition to new food. This is best done in the summer, when fresh crop vegetables for every taste appear on store shelves.

To make vegetarian dishes in the multicooker diverse, you need to use spices. Not only tasty, but also useful for weight loss, turmeric, fennel, anise, asafoetida, cardamom, cinnamon, barberry. Experts recommend putting in the dishes not ordinary pepper, but cayenne - it improves metabolism (metabolism).

If a vegetarian dish includes rice, in addition to vegetables, it is better to boil it in advance until fully cooked in a conventional pan, so that it does not take a lot of time to cook products that do not require long-term heat treatment in a slow cooker.

To reduce calorie content in different dishes, you can replace sour cream with yogurt, semolina with wheat grits, and sunflower oil with olive. You can completely dispense with the latter. Multicooking programs allow you to use water instead of oil.

Useful video: cook lentils

Lentils are a very healthy product. In vegetarian cuisine, it is used in many dishes. An easy and simple recipe for cooking in a multivrka, see the video below.

Conclusion

Vegetarian recipes cooked in a slow cooker are good for breakfast and lunch, and for dinner, which should be light, are generally irreplaceable. Smart technology helps to quickly and efficiently cook wholesome food, in which a sufficient amount of vitamins and healthy substances are stored. It is also important that this food is tasty and varied, new recipes can be tasted in the home kitchen every day.

Housewives, who are using a brand new smart pot, are in a hurry to find out vegetarian recipes for a multicooker, although not everyone knows about the benefits of vegetarianism, and many do not have enough patience to observe fasting.

The benefits of vegetarianism

• Vegetarianism reduces the burden on the liver and kidneys.
• Animal protein contributes to the development of bone diseases, reduces the amount of calcium in the body.
• Reducing animal foods in the diet lowers blood cholesterol.
• The exclusion of animal fats from consumption protects against the development of cancer.
• Vegetarians have higher immunity and lower cardiovascular disease.
• Animal products contain much more nitrates than vegetable products.
• Vegetarians have a better health, they are more optimistic and cheerful.

To improve your well-being, you do not need to switch sharply to vegetarian dishes in a slow cooker, but fasting days are not prohibited. In this matter, as always in difficult times, a miracle casserole comes to the rescue, being able to cook many healthy and light dishes.

Consider a couple of vegetarian recipes in a slow cooker. We do not think that meat-eaters will refuse these tasty dishes.

Necessary components:

Step cooking

1. Soak chickpeas and rice separately overnight in cold water.
2. Soak raisins for a couple of hours.
3. In the morning, drain the water, put the rice and chickpeas into the multicooker bowl.
4. Add the chopped carrots and chopped onions.
5. Pour olive oil, salt, pepper, put raisins, cumin, and whoever loves, you can add a little cilantro. Mix gently so as not to crush the raisins.
6. Free garlic from light white husk, break into teeth and, without peeling, stick in rice.
7. Gently, so as not to disturb the beauty, pour 1 liter of water.
8. Cook in a slow cooker in the "Extinguishing" mode for 35 minutes.
9. Serve to the table, sprinkled with parsley and dill. It can be used as a side dish and as an independent dish.

Pilaf is ready. Now you can take on a delicious vegetarian soup in a slow cooker.

Soup mashed potatoes in a slow cooker

Necessary components:

• Zucchini - 1 kg
• Potato - 3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Butter - 50 g
• Parsley, basil
• Grated cheese - 100 g
• Salt, pepper to taste

Step cooking

1. Zucchini and potatoes cut into cubes, carrots - in slices, onions - in half rings.
2. Put vegetables on the bottom of the multicooker bowl, add butter. In the "Extinguishing" stand for 15 minutes.
3. Add 1 liter of water, salt and pepper. In cooking mode, cook for 20 minutes.
4. Use a blender to make mashed soup shaped. Pour in portions, sprinkle with parsley and basil, sprinkle with grated cheese. Serve with white crackers.

Light, tasty soup will appeal to both children and adult family members. Vegetable cutlets can be served on the second.

Bean cutlets in a slow cooker

Ingredients:

• Red Beans - 1 cup
• Onions - 1 pc.
• Bell pepper - 1 pc.
• Tomato paste - 2 tablespoons l.
• Egg - 2 pcs.
• Butter - 30 g
• Breadcrumbs
• Sugar - 1 tsp.
• Paprika - 2 tablespoons
• Extra virgin olive oil - 50g

Cooking progress

1. Soak the beans overnight in cold water, then it will be cooked much faster. In the morning, cook it until tender.
2. Pass the finished beans through a meat grinder. Add salt, sugar, finely chopped onion, egg, butter and mix well.
3. Form cutlets, dip in a beaten egg and roll in breadcrumbs mixed with paprika.
4. Switch on the “Baking” mode for 30 minutes, pour olive oil into the bowl, fry the patties on both sides with the lid open.
5. When the cutlets are fried, prepare a tomato sauce. To do this, add 4-5 tablespoons to tomato paste. water, julienne sweet pepper, slightly salt and pour the patties. In the "Extinguishing" stand for 15 minutes.

It is necessary to protect your body and give it a rest from heavy meat dishes. Vegetarian dishes will give him lightness, vitality and good mood.

Vegetarian dishes are low-calorie, therefore, they are considered to be beneficial for health and body. And for some, such a rejection of meat products is a fundamental position in life. In any case, vegetarian recipes in a slow cooker will allow you to get aromatic, tasty dishes and at the same time maximize their nutritional value. This kitchen is quite diverse. It provides for the preparation of first, second courses and desserts. With the help of vegetarian recipes, you can create both a daily and a festive menu. They will be useful even for those who do not adhere to this food system. These goodies can be used as a supplement to the main diet, which significantly diversifies it. A slow cooker will make the cooking process quick and easy.

In a slow cooker this healthy and tasty dish is prepared very simply and quickly. The main process in its preparation is blanching, since the taste and appearance of the finished asparagus depend on this. When performing this procedure, you should carefully follow the rules. Blanching involves boiling the vegetable for 2 minutes, after which the asparagus is immersed in cold water. Such processing allows you to save all the useful elements in the finished dish and its bright color.

Ingredients:

• asparagus (frozen can be used) - 200 g;
• greens - ½ bunch;
• garlic - 1 clove;
• water - 1 l;
• hot pepper - 1 pc.;
• vinegar - 5 tbsp. l .;
• bay leaf - 2 pcs.;
• salt - 5 tbsp. l

Cooking method:

1. The cooking process begins with processing greens. It must be washed, dried and finely chopped.
2. Pepper is cut into large pieces.
3. Then put the asparagus in the capacity of the multicooker. Pour water there so that it covers the vegetable, and cook for 2 minutes. It should be noted that time is noted from the moment of boiling.
4. After boiling, asparagus need to be cooled. To do this, it is placed in cold water. Then the water must be drained.
5. Next up is the marinade. Filtered water is poured into the bowl of the device, into which bay leaf, vinegar and salt are added. All ingredients should be cooked for 20 minutes in the “Soup” mode.
6. Asparagus is stacked in pre-sterilized jars. In this case, the tank is only half full.
7. Shredded greens is placed on top, after which everything is sprinkled with garlic and hot pepper.
8. Then a second layer of asparagus is placed in the jar, on top of which again greens and spices.
9. Asparagus is poured with marinade, which should cool well.
10. Then you need to tightly close the lid and put the jar in the refrigerator for 3 days.
11. After this time, the asparagus will be ready, before serving, it is recommended to season the dish with a small amount of olive oil.

Vegetarian recipes in a slow cooker: asparagus soup

Vegetarian recipes in the multicooker often include cooking dietary first courses. And one of the most popular is cream soup. For its preparation, a fresh and frozen product is suitable. Cream, which is also included in the list of necessary products, it is advisable to use medium fat content. A note of piquancy in the dish will make lemon juice and seasonings. Consider the cooking process in more detail.

Ingredients:

• lemon - ½ pcs.;
• asparagus - 300 g;
• cream - 200 ml;
• onion - 1 pc.;
• seasonings and salt to taste.

Cooking method:

1. Cut the onion into small cubes and transfer to a slow cooker. We activate the device on the cooking program "Frying" and pass for 3-4 minutes.
2. When the onion becomes golden, add asparagus and continue to fry the vegetables for another 5 minutes.
3. Then pour 100 ml of cream into the container, set the Multicooker mode and cook for 10 minutes.
4. Next, send the remaining cream, salt, seasonings and lemon juice to the bowl. Cook the soup for another 7 minutes.
5. After the beep, the multicooker should be turned off. Cream soup should have a golden color and a thick consistency.
6. When the dish has cooled a little, you need to place it in a blender and grind it at high speeds.
7. Ready soup will be thick and uniform. On this dish is ready. We serve warm, decorated with greens.

Vegetarian recipes in a slow cooker: buckwheat with vegetables

This dish can be called a bold experiment. Vegetarian recipes in a multicooker include a combination of various ingredients. But the use of buckwheat and beets in one dish is an unconventional culinary solution. Due to the fact that vegetables are not fried during cooking, the dish is light and dietary. A juicy beet gives buckwheat a mouth-watering smell. So, we will consider the cooking recipe in more detail.
  Ingredients:

• buckwheat groats - 240 g;
• onions - 1 pc.;
• small beets - 1 pc.;
• carrots - 1 pc.;
• paprika, salt - to taste;
• water - 800 ml;
• butter - 20 g.

Cooking method:

1. We start cooking with the processing of vegetables. We clean the onion, cut it into small cubes and put it into the multicooker container.
2. Peel the carrots, rub on a coarse grater and also sends them to the bowl.
3. We clean the beets, rub them in the same way as carrots and place them in the bowl of the device.
4. Next, add buckwheat to the vegetables. Mix the ingredients thoroughly.
5. Focusing on your taste, add butter, spices and salt.
6. Fill the water.
7. We set the slow cooker to the "Stew" or "Krupa" mode and cook porridge for 30 minutes.
8. Vegetarian recipes in a slow cooker allow you to use butter, so before serving, you can put another small piece for taste.
9. On this dish is ready. Serve hot, garnished with fresh vegetables.

Slow Cooking Vegetarian Recipes: Indian Rice

Vegetarian recipes in the slow cooker allow you to cook and oriental dishes. A feature of this dish is the use of cumin, which gives the rice a unique aroma and yellowish color. In the process of preparation, it should be remembered that cumin can fully reveal its taste properties if it is rubbed or fried. Rice turns out friable and does not stick together. In the classic version, ghee is used for cooking, but not every housewife has it. Therefore, you can use butter 82% fat. So, consider the recipe in more detail.

To prepare this dish you will need:

• cumin - 2 tsp;
• rice groats - 300 g;
• butter - 3 tbsp. l .;
• a pinch of salt.

Cooking method:

1. First of all, it sets the “Frying” mode in the multicooker and put the oil in the bowl. We are waiting for it to melt.
2. Next, put the cumin and fry it for about a minute, stirring continuously. Spice readiness can be determined by a light pleasant aroma.
3. When the cumin is ready, place the washed cereal in the container.
4. Mix the ingredients and add salt to taste.
5. Next, pour water into the bowl. It should completely cover the rice.
6. The crock-pot is set to the "Croup" mode.
7. We cook rice until all the water is absorbed into it, while it should be slightly undercooked.
8. After the water has been absorbed, it is necessary to activate the heating mode and thus the rice should be prepared for 20 minutes.
9. Once cereal needs to be mixed. Often, this procedure is not recommended, otherwise the dish will not turn out so crumbly.
10. On this rice with cumin according to the Indian classic recipe is ready.

  Vegetarian recipes in a slow cooker: baked potatoes in soy sauce

This is a fairly simple, satisfying and healthy dish, the cooking procedure of which involves two stages: boiling and baking. Due to the presence of soy sauce, the potato acquires a delicate caramel flavor. However, to ensure that the dish is well soaked in sauce, all the ingredients in the cooking process must be stirred regularly. Consider the cooking methodology in more detail.

The following must be prepared:

• medium-sized potatoes - 4 pcs.;
• vegetable oil - 50 ml;
• soy sauce - 200 ml;
• salt to taste;
• garlic - 1 head;
• seasonings to taste.

Cooking method:

1. Potatoes must be washed and peeled.
2. Then cut each potato into 4 parts.
3. We spread the vegetables in the capacity of the multicooker, pour water, salt, add seasonings.
4. We select the "Cooking" mode and cook the potatoes for 15-20 minutes.
5. Then we drain the water and let it cool.
6. In the next step, mix the garlic, chopping it, sauce, seasonings, oil, salt.
7. The resulting mixture is added to the potatoes. Select the “Baking” mode and cook for 30-45 minutes.
8. The dish must be mixed periodically. Readiness can be determined by the caramel crust, which should appear on the potato.
9. Vegetarian recipes in a slow cooker imply an abundance of greens and vegetables, so before serving, season our food and decorate with chopped salad.

Vegetarian recipes in a slow cooker: cottage cheese casserole with oranges

Cottage cheese casserole has long been a leader among the desserts of vegetarian recipes in the multicooker. But in the traditional version, it is prepared with the addition of raisins. Consider an unusual way of cooking with orange puree. The recipe for this delicacy is variable and in the summer you can experiment with cherries, raspberries, strawberries, and cherries. So, consider the recipe in more detail.

To get a fragrant and tasty orange-curd casserole, you should prepare:

• orange - 2 pcs.;
• cottage cheese - 500 g;
• sugar - 150 g;
• egg - 3 pcs.;
• sour cream - 100 g;
• starch - 5 tbsp. l .;
• butter - to taste.

Cooking method:

1. First, beat the whites with a whisk or mixer.
2. Then all the ingredients must be mixed. We place cottage cheese, sour cream, 100 g sugar, butter and yolks in a container. We mix everything.
3. Next, add starch and orange zest to the mass. Add whipped squirrels.
4. With oranges you need to peel, remove the seeds.
5. Then, using a blender, make orange puree, adding the remaining 50 g of sugar and a spoonful of starch to it.
6. The capacity of the multicooker needs to be greased with oil, put the curd mass in the first layer, and orange puree on top.
7. Set the “Baking” mode and bake for 60 minutes.
8. On this delicious casserole is ready.

Vegetarian recipes in a slow cooker: lemon jam

Using a slow cooker, you can cook lemons jam. This is a tasty treat, which is also very useful, because its use allows you to prevent the development of colds. In addition, the jam will turn out bright and mouth-watering. A rich jelly will give it orange jelly. To prepare a similar vegetarian recipe in a slow cooker should be along with the peel, because it contains a significant amount of vitamins and useful elements. So, consider the cooking method in more detail.

Essential Ingredients:

• sugar - 300 g;
• dry jelly "Orange" - 1 sachet;
• lemon - 500 g.

Cooking method:

1. Process lemons first. They need to be washed, doused with boiling water and cut.
2. Pieces are placed in a blender and chopped. Lemon mass should resemble gruel.
3. Chopped citruses are transferred to a bowl where jelly is added to them. The mass mixes well.
4. Then sugar is added to the lemon-jelly mixture and everything is mixed again.
5. The resulting mixture should be poured into the capacity of the multicooker.
6. Select the "Soup" mode. When the mass boils, you need to remove the foam and cook for 20 minutes.
7. Then you need to sterilize the banks. To do this, install them on top of boiling jam.
8. After cooking, the lemon mass is poured into jars that tightly twist.
9. This jam is ready. It should be stored in the refrigerator for no more than 6 months.

Vegetarian recipes in a slow cooker: a variant of lean pilaf:

Being a vegetarian doesn’t mean you don’t enjoy every meal. If you can’t believe that there is no “life” without meat, we recommend you visit the best vegetarian cafes in Moscow, where you can taste dishes prepared according to the best vegan recipes. We guarantee that you will change your mind and you will often spoil household members with such dishes.

We suggest you check out some excellent vegan recipes for a slow cooker. It's no secret that the “miracle saucepan” has long become an indispensable kitchen assistant, with its help you can cook the first and second dishes, desserts.

   Simple seaweed soup

This recipe is adapted for the Panasonic-10 model. Cut a small onion, a quarter of bell pepper (red, sweet), a large tomato and a clove of garlic. Grate a small carrot. Place all vegetables in a multi-cooker bowl, set the “Baking” mode for 20 minutes. Then add chopped potato and chopped 4 champignons, a couple of bay leaves and about half a pack of dry seaweed in 12 g. Add water to the top mark, add seasoning, salt and pepper to your taste. Now set the Extinguishing mode for an hour and a half.

Creamy zucchini

Take 3 young zucchini and cut them into rings. In the slow cooker, set the mode to "Frying", pour a little ghee oil, add zucchini and fry them for 6-7 minutes.

   Add a third of a two-hundred gram glass of milk (or cream), set the “Stewing” mode and simmer the vegetables for 20 minutes. After 15 minutes from the beginning of the stew add salt and spices (asafoetida, black pepper, turmeric, nutmeg), 80 g of grated cheese. At the very end of cooking, sprinkle the courgettes with chopped herbs.

Orange biscuit

Combine in one bowl 170 g of flour, half a teaspoon of soda and a teaspoon of baking powder. In another bowl, combine 100 g of kefir, vegetable oil and sugar. Beat with a mixer, and then pour in 150 orange juice, and pour 2 teaspoons of grated orange zest - fresh.

Mix the contents of two dishes with a spoon or whisk, but the mixer cannot be used for this purpose. We do not recommend you knead for a long time, otherwise the biscuit may not rise.

Slightly grease the multicooker bowl with oil and pour the dough into it, put “Baking” for 45 minutes, but do not rush to get the pie at the end of it. Let the biscuit stand for about 10 minutes with the lid closed, then you need to open it and allow the baking to cool right in the mold. You can get dessert without any problems - with the help of a double boiler.

   To make the glaze, heat a tablespoon of milk with 3 large tablespoons of sugar and a teaspoon of orange peel. After the sugar has dissolved, add a tablespoon of sour cream. Do not forget to stir all the time, then add 1.5 tablespoons of oil and cook until thick.

Cover the cake with warm glaze and decorate.