Reddit mentions of Edward & Sons Not Beef Bouillon Cubes, 3.1 Ounce Boxes (Pack of 12)

Here's a list that I keep posting anytime someone asks for vegetarian crock pot recipes. Not all of them are "dump & forget", but all of them are great!

>cooking a simple butternut squash

>sweet & spicy chili with that butternut squash - SO GOOD!

>quinoa stuffed peppers - sub TVP or minced seitan for the beef

>veggie lasagna - this one's so good it's in regular rotation! you can put pretty much any veggies in that you want. i usually get a bag of frozen squash to toss in there. or you can do just spinach. or whatever you like honestly

>tortilla soup - instructions aren't for crockpot, but just toss it all in and cook on high for 2-3 hours or low 4-6

>french onion soup - this one requires some conversion to be vegetarian and crockpot friendly. i do the first step for caramelizing the onions in the oven, then transfer the onions to the crockpot for the rest of the instructions and then simmer on low for 3-4 hours. substitute not-beef bullion cubes and vegetable broth for the meat broths. traditional worchestershire sauce isn't veg-friendly either, but there is a vegan brand out there somewhere (can't remember the name right now)

>stuffed cabbage rolls. i added some TVP to the stuffing too, and it was great!

>aloo gobi - not written as a crockpot recipe, but just toss it all in and turn it on high. usually takes ~5-6 hours on high for the potatoes to get fully tender. if you use red potatoes, it might not take as long since those are more tender. not spicy at all, so i highly recommend adding some chilies, habanero, or ground spicy pepper if you want spicy!

>chana masala - i added some blackeyed peas i had in the freezer, and it was a great addition!

>eggplant parmesan - this one is excellent!

>mexican casserole - pretty good, but i still prefer making something like this in the oven (with crushed tortilla chips and cheese on top, which gets nice and crispy)

>scalloped potatoes - this one has a can of condensed soup in the ingredients, which i don't like to do. but i've successfully subbed this from-scratch 'cream of anything' (with vegetable broth, of course)

>quinoa chili - so so excellent. the quinoa gives it a nice thick texture. the instructions aren't for a slowcooker, but just toss all the ingredients in and let her cook on high 4ish or low 8ish hours.

>white bean and spinach soup - a hearty, delicious soup for cold winter days.

>another good and simple one is tossing potatoes wrapped in foil on top of whatever you're cooking. rub them down with some olive oil and season with salt/whatever then wrap em up tight. works with regular potatoes or sweet potatoes.

>seitan - super versatile, but I like it best just sliced thin on cold sandwiches. Also pretty good chunked up in pot pies

>falafel - I haven't tried this one yet, but it looks great!

>red lentil dal

>honey glazed carrots - haven't tried it yet, but it sounds great!

In the context of adding umami,

This https://www.amazon.com/Edward-Sons-Not-Beef-Bouillon-3-1-Ounce/dp/B00113SKZW

and this https://www.amazon.com/Edward-Sons-Not-Chickn-Bouillon-2-5-Ounce/dp/B00113ZTVK/ref=pd_bxgy_325_img_2?_encoding=UTF8&psc=1&refRID=3BWB187WQ2KT1T0EZC05

add a ton of umami while being vegan, and easily find-able in any grocery store.

For something like beef, I'd go with seitan. Instead of using vegetable broth to make the seitan, use "Better Than Bouillon No Beef Base" or you could also use "Not-Beef Cubes". Another tip: If your seitan becomes a little too spongy or wet, wrap it in foil and bake it in 20 minute intervals, checking on it occasionally, making sure it's firm enough. Also, the Gardein Beefless Tips aren't bad either.

Red curry: probably didn't use enough curry paste and/or didn't cook it off in the pan with a little oil first so the flavors can "bloom." You may have also just used a bland paste or sauce. May I suggest Maesri brand? This container is huge for the price, I've had mine over a year. They have a lot of different kinds of vegan curry pastes, just be sure to read the labels to make sure to read the labels because some do have fish sauce and stuff. Try cilantro and like added at the end of a curry to lighten it up.

Maesri Red Curry Paste 14oz https://www.amazon.com/dp/B007MOTZN0/ref=cm_sw_r_cp_api_3DsOAb6PF2Q2X

Rice and bean bowls: cook rice and beans in a vegetable stock if possible. I keep my veggie scraps in the freezer and then once I have enough to fill my stock pot make a bunch of stock and freeze it just for stuff like this. Also cilantro goes a long way in many bowls like this, and you can freeze it between bowls so it doesn't go off. A squeeze of lemon or lime at the end once done can brighten them up. Use sauces/salsas/etc if you fancy. Lastly, try a different brand or strain of rice if you didn't like your rice. Not all rice is equal.

Lentil Loaf: only tried once and wasn't a fan. Can't help there. I prefer just lentils in non loaf form 🤷‍♀️


EDIT:

Have no stock but want flavor? THESE ARE SO GOOD.


Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes (Pack of 12) https://www.amazon.com/dp/B00113SKZW/ref=cm_sw_r_cp_api_FLsOAbTYCJDJ5


Again, price seems steep but you get a TON (96 cubes) and they don't go off for ages. I cook my collards in them, use the stock in vegan green bean casserole, cook beans in the stock, and more.