Looking for vegan and vegetarian slow cooker recipes to nourish you this autumn and winter? I’ve got 25 delicious recipes right here for you to try!
Of all the appliances in my kitchen, it’s my slow cooker* that I love the most. We use it at least three days a week, and there’s nothing quite like that smug feeling of sitting at work at 10 am knowing that dinner is all taken care of.
We were on the fence about buying a slow cooker for ages because we wondered just how much use we would get out of it. Apparently, the average UK household has £415 worth of unused cooking gadgets and utensils in their kitchen. I didn’t want my slow cooker to add to this!
What made me so wary about purchasing a slow cooker was that the majority of slow cooker recipes I came across were been meat-based. So, I spent some time doing a little research for vegan and vegetarian slow cooker recipes and I feel like I hit the jackpot. I found so many great-looking vegan and vegetarian slow cooker recipes that I thought it would be useful to share them all here with you, in case you have a slow cooker or are considering buying one.
Here are 25 vegan and vegetarian slow cooker recipes that will nourish you and keep you going all autumn and winter! I plan on trying each and every one of them!
Let me show you how to make this delicious cranberry and orange-infused Christmas gin recipe. Perfect to give to others as a gift, or to keep all to yourself!
Seeing as it’s nearly Christmas, and I started the week sharing a festive dish, I thought I would continue the festive theme and share my cranberry and orange-infused Christmas gin recipe. It has a fresh festive flavour without the sweetness of many drinks of the season.
You can prepare this now ready for Christmas and it would make a lovely homemade gift for any gin lover. Or you could just keep it for yourself – your call!
The very best bit is that the recipe has a skill level of precisely zero. If you can add some berries to some gin then you can make this Christmas gin recipe! Aka, my favourite kind of recipe!
Cranberry and Orange Infused Christmas Gin Recipe
1 cup of fresh or frozen cranberries (see notes below)
500 ml gin
Peel of two oranges (ensuring as little pith is on the peel as possible, otherwise it can make the gin taste bitter)
To your sterilised jar, add the fresh or frozen cranberries and the peel of the oranges.
Pour over the gin, and seal the jar.
Place the sealed jar in a cool dark place for at least 3 weeks, shaking every three or four days.
After at least three weeks, you can strain the gin off through a muslin-lined sieve into a measuring jug or bowl.
Put the gin to the side for a minute, and in a separate pan add 1/4 cup sugar and 1/4 cup water. Dissolve the sugar and water over a low heat.
Once dissolved, add a little bit of the sugary water at a time to the gin, tasting as you go, until you have the desired sweetness.
For the final stage of this recipe, simply mix well and decant into a sterilised bottle, and your cranberry and orange-infused Christmas gin is ready for drinking or gifting.
A Note On Christmas Gin Ingredients
At this time of year, you can easily buy fresh cranberries in many large supermarkets. If you can’t find fresh ones then frozen ones work just as well in this Christmas gin recipe. I’ve used frozen cranberries because I picked them up really cheap in January (like 50p a big bag cheap). However, even now the frozen ones are relatively inexpensive. The good thing is there is no need to defrost frozen cranberries before using them. And in case you are worried, there really is no difference in flavour.
Gin wise, I wouldn’t buy the cheapest gin in the shop. Buy a bottle that costs £2 or £3 more for this recipe, rather than the cheapest own-brand gin, and you’ll get a better-tasting Christmas gin. Don’t go wild and buy a really expensive gin mind you. You’ll lose the lovely subtle flavours of your fancier gin.
A Note On The Method
I have taken advice from Sipsmiths (as they know a thing or two about gin) and utilised their sloe gin advice. Here they advise adding the sugar at the end of the infusion process rather than the start. They say that “contrary to popular belief, there is very little point in adding sugar at the outset. Saturating the spirit with sugar prevents it from extracting the natural fruit sugars – and other flavours – from the [fruit]“.
Having made infused gins in the past where I’ve added the sugar at the same time as the fruit, I have to say I completely agree with Sipsmiths. By adding the sugar at the end also means you can control the sweetness more accurately.
The gin will take on a stronger cranberry and orange flavour the longer you leave the fruit in. So, if you prefer a stronger flavour then leave the fruit in.
I'm Wendy and welcome to Moral Fibres, a UK based eco-blog. I'm a sustainability expert, and my aim is to make sustainability simple, by researching and writing on all things environmental - from product guides to breaking down big ideas - so you don't have to.
As well as the blog I've also written a book on natural cleaning - Fresh Clean Home is out now!
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