Mock in the Crock
Warm up your kitchen with "Mock in the Crock," a hearty plant-based slow cooker recipe bursting with flavor and wholesome ingredients. This comforting dish combines the savory richness of plant-based ground crumbles with a medley of colorful vegetables like carrots, celery, red bell peppers, and green beans, all simmered in a robust tomato-based broth. Enhanced by bold seasonings like smoked paprika, Italian herbs, and a splash of soy sauce and balsamic vinegar, this easy vegan dinner is perfect for busy weeknights or cozy weekends. With minimal prep time and the convenience of a slow cooker, "Mock in the Crock" delivers a satisfying, one-pot meal that serves as a nutritious family favorite. Garnish with fresh parsley for an extra touch of freshness, and enjoy a satisfying, meatless meal that's as simple as set-it-and-forget-it!
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Recipe Information
Ingredients
- 16 ounces plant-based ground crumbles
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 2 medium, peeled and sliced carrot
- 2 sliced celery stalk
- 14.5 ounces (1 can) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon (optional) red pepper flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen green beans
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic, red bell pepper, carrot, and celery, and sauté for an additional 5 minutes.
Transfer the sautéed vegetables to your slow cooker.
Add the plant-based ground crumbles, diced tomatoes (with their juices), vegetable broth, tomato paste, soy sauce, balsamic vinegar, Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and black pepper to the slow cooker.
Stir everything together to combine evenly.
Set the slow cooker to cook on low for 6 hours or high for 4 hours.
About 30 minutes before the cooking time is up, stir in the frozen green beans.
Taste and adjust seasoning as needed.
Once the cooking time is complete, serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5500 mg | 239% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 45.7 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4733 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
