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Tasty Tuesday Plant Based Preparations: Crockpot Roasted Veggies

Crockpots usually bring to mind hot chili on a crisp fall day but have you ever considered using yours in the summer?  Since it does not heat up the house the crockpot is perfect to roast vegetables for salads in the summertime.  

-Prep whatever veggies your heart desires.  If you want to keep things super easy, use frozen veggies!

-Throw into crockpot just covering bottom with veggie broth and seasoning if desired (I like to use a bit of umi plum or balsamic vinegar)

-Cook on high setting for 1-2 hours, low setting for 3-4 hours (times may vary depending on strength of crockpot).

-Drain if necessary, allow to cool, and store in airtight container in fridge for salads throughout the week

Bonus: Oil Free Dressing

This dressing takes minutes to whip up and is nice and light for summer.  Feel free to experiment with different ingredients.  Mine changes weekly depending on what I have on hand!

1/2 cup unsweetened applesauce

3 tbls balsamic vinegar

3 tbls apple cider vinegar

1 rounded tsp miso paste

1 tsp dijon mustard

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp tumeric

1/4 tsp cinnamon

salt and pepper to taste

(A bit of maple syrup or a drop of liquid stevia is also an option if you like your dressing sweeter)

Put all ingredients in mini blender (like Magic Bullet) and blend until smooth.  Store in airtight container.

Brown bagging never looked so good……..

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