Most soups and stews can be prepared in a crock pot. Just decrease the liquid ingredients (not as much liquid will evaporate from a closed slow-cooker) and let it rip for 6 or more hours.
Here's some others for you to try:
Oh yes, these are also all very low fat.
Categories: VEG: Vegan Crockpot
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.
NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Source: Dr. Dean Ornish's Program
*** Recipe Via Compu-Chef (tm) ***
Categories: VEG: Vegan Crockpot
Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.
Source: McDougall Cookbook - Volume 2
*** Recipe Via Compu-Chef (tm) ***
Categories: VEG: Vegan Crockpot
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.
Source: McDougall Plan
*** Recipe Via Compu-Chef (tm) ***
Categories: VEG: Vegan Crockpot
Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning.
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low.
Source: McDougall Cookbook - Volume 1
*** Recipe Via Compu-Chef (tm) ***
Categories: VEG: Ovo Crockpot
Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
Source: The Pritikin Program
I've been very happy with the contribution of my slow-cooker to a vegetarian diet. But I never have been happy with the way it cooks grains; they seem to come out gummy, perhaps from overcooking.
Where it really shines, IMO, is in cooking bean -based soups and stews. My usual procedure is to wash and chop the veggies (perhaps searing them lightly in vegetable oil) the night before, measure out and wash the appropriate quantity of dried beans, and put water in the slow cooker. In the morning, I turn it on and dump in the beans and pre-chopped veggies. By the time I come home, a lovely soup/stew/chili is all ready to eat. Almost any recipe can be so adapted. I do presoak garbanzos and soybeans, most other beans do not require presoaking or precooking the night before. Some seasonings can be added in the morning, but many herbs are best added to correct the seasoning just before you serve.