A good dinner doesn’t need meat to make a statement. It speaks for itself. And, if we’re being honest, it’s usually a hell of a lot easier to put together than a platter that requires deboning, browning, sautéing, or deveining. A vegetarian meal made in the Crock-Pot? That’s a serious no-brainer.
A vegetarian dish packs as much — if not more — protein, vitamins, and grains than your average run-of-the-mill, meat-filled one, and takes just about half the cooking time. And eating vegetarian, whether by choice or just because, opens your tastebuds up to a whole new flavor palate.
They’re full of fresh spices and combinations, like butternut squash and curry, and quinoa with poblanos. Vegetarian meals are exciting, bursting with color and spunk, full of personality. But what sets these heavenly mealtime menus apart from the rest isn’t just the fact that they’re meatless, it’s the fact that they’re the kind of recipes that I like to call dump-n-dash: Dump everything you need into the Crock-Pot, and dash to the office.
No matter what time you’re back from work — whether you’re on time or running late — dinner will be prepped, ready, and piping hot. And all you need to do is serve yourself a big, hearty bowl. (We won’t tell if you go back for thirds.)