One of my favorite ways to spend my afternoons during the fall season is reinventing timeless comfort food recipes. My way of adding my spin is creating meatless versions, sometimes using meat substitutes to satiate the appetites of the meat eaters in my household; deepening the nutritional value, and taste. The meat eaters in my family are hardly able to detect the difference! Since time is usually of the essence during this time of year, I love to simplify my time in the kitchen. Not only do I love to rely on my favorite time-saving kitchen appliance, the Mealthy MultiPot, but I enjoy creating easy, yet healthy and delicious recipes like this Slow Cooker Vegetarian Taco Soup. This is one of my favorite meatless recipes that vegetarians and meat eaters can enjoy alike.
Simplifying My Time in the Kitchen with the Mealthy MultiPot
The Mealthy MultiPot has endless cooking options in the form of one beautiful and convenient appliance: a pressure cooker, slow cooker, steamer, rice cooker, sous-vide cooker, sauté pan, yogurt maker, and it even bakes cakes! It is effortlessly easy to use as it is versatile and efficient. When using it in pressure cooker mode, I can have flavorful, fresh, and healthy dinner on the table within minutes. Using it in pressure cooker mode is perfect for those busy days where I don’t feel like waiting for a dish to simmer or bake for hours. Mealthy has it covered!
Featuring 9 cooking functions, I can slow cook, pressure cook, steam, sauté, or bake with the touch of a button and all in one pot. I can have dinner cooked and on the table in a fraction of time (up to 70% faster), especially when using one of the 14 pressure cooking preset programs. It doesn’t sacrifice the quality (flavor, moisture, and nutrients) of the food in the process. Not sure what to cook first? Just download the free Mealthy app for recipe ideas, videos and more.
The Mealthy MultiPot is prepared to heighten your experience with a steamer basket, trivet, silicone gasket, and silicone mitts. While it’s perfect for any occasion or season, it will come in handy for the holiday season! Although most of us know that Thanksgiving is intended to be a joyous occasion to take the time to count our blessings amongst family and friends, it is also one of the most stressful holidays. With the Mealthy MultiPot, I can easily reduce the stress that cooking can bring during this joyous yet sometimes chaotic holiday. Now, onward with the recipe for the Slow Cooker Vegetarian Taco Soup! 🙂
Ingredients
Package of Vegan Crumbles (i.e. Gardein Beefless Ground, Boca Veggie Ground Crumbles, Morningstar Farms Meal Starters Grillers Recipe Crumbles, or make your own faux “ground beef”)
Package of Frozen Corn
Organic Low Sodium Vegetable Broth (32 oz)
Can of Tomato Paste (8 oz)
Can of Stewed or Diced Tomatoes (8 oz)
Package of Taco Shredded Cheese
Can of Black Beans (drained and rinsed)
Can of Garbanzo Beans (drained and rinsed)
A garnish of Choice (i.e. Oregano, Basil, or Rosemary)
Tortilla Strips (ideal for dipping or place in a bowl before serving the soup)
Package of
Taco Seasoning
Directions
Prepare vegan crumbles according to package directions, add an adequate amount of water, and drain well after the crumbles resemble fully-cooked beef, yet keep in mind that this isn’t actually beef. Stir the vegan crumbles and remaining ingredients (excluding the taco shredded cheese) in a 4-quart slow cooker. Cover and cook on high for 4-6 hours or low for 8-10 hours, which is all in a matter of preference, but this recipe is truly worth the wait! Top it off with the shredded cheese and garnish with herbs of your choice. Bette Davis says, “Din-din is ready!” No one argues with Bette Davis. 😉
Printable Version
Ingredients
- Package of Vegan Crumbles
- Package of Frozen Corn
- Organic Low Sodium Vegetable Broth (32 oz)
- Can of Tomato Paste (8 oz)
- Can of Stewed or Diced Tomatoes (8 oz)
- Package of Taco Shredded Cheese (optional)
- Can of Black Beans (drained and rinsed)
- Can of Garbanzo Beans (drained and rinsed)
- A garnish of Choice (i.e. Oregano, Basil, or Rosemary)
- Tortilla Strips (ideal for dipping or place in a bowl before serving the soup)
- Package of Taco Seasoning
Instructions
- Prepare vegan crumbles according to package directions, add an adequate amount of water, and drain well after the crumbles resemble fully-cooked beef, yet keep in mind that this isn’t actually beef. Stir the vegan crumbles and remaining ingredients (excluding the taco shredded cheese) in a 4-quart slow cooker. Cover and cook on high for 4-6 hours or low for 8-10 hours, which is all in a matter of preference, but this recipe is truly worth the wait! Top it off with the shredded cheese and garnish with herbs of your choice. Bette Davis says, “Din-din is ready!” No one argues with Bette Davis. ????
Giveaway
One winner will receive a $35 gift card to spend at Mealthy.com, an exclusive Bamboo 4 Piece Utensil Set, and a September Highlight Recipe Card Set.
Mealthy Moms Cooking Set Giveaway
