Often those who recommend limiting themselves in meat and milk products and fats, as well as vegetarians, are faced with a problem-how to diversify their menu? In fact, there are a lot of recipes of lean dishes in a slow cooker, it remains only to choose to taste.

Stewed cabbage with mushrooms and prunes in a slow cooker

Lenten dishes in cabbage slow cooker are very popular. The place of honor among them is stewed cabbage with mushrooms and prunes. This dish can be both independent or an addition to the side dish. The prunes gives a piquant note to this dish. Stewed cabbage with mushrooms and prunes in a slow cooker will delight you with taste and aroma.

Ingredients:

• cabbage - 700 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• mushrooms - 500 g;
• prunes - 200 g;
• tomato juice - 1 cup;
• sunflower oil - 1 tbsp. l.;
• salt, spices - to taste.

Cooking stewed cabbage with mushrooms and prunes in a slow cooker:

1. Finely cut on the onion and put it in a multicooker bowl, add sunflower oil and fry the onion to a light golden color on the "Frying" program.
2. Mushrooms need to be washed and cleaned. If they are large, then cut into several parts. Send the mushrooms to the onion, rub the carrots and also transfer it to the bowl. Cook until all the vegetables purchase a light golden color.
3. Chop the cabbage and send to the vegetables, flood a little so that the aromas of all ingredients mix.
4. At this time, wash the prunes, free it from the bone and cut it into small pieces.
5. It's time to add tomato juice, prunes, salt and season with spices to cabbage. Mix everything well and turn on the “extinguishing” mode for 20 minutes.

Stewed cabbage with mushrooms and prunes in a slow cooker is ready, you can serve to the table.

Beans with vegetables in a slow cooker

All ingredients of this dish are the treasure of useful substances. In those days when there is a need to eat lean dishes, the beans will be able to replace you with meat. And vegetables will be an excellent vitamin addition.

Ingredients:

• beans - 1.5 cups;
• water - 6 glasses;
• onions - 1 pc.;
• carrots - 1 pc.;
• zucchini - 1 pc.;
• sweet pepper - 1 pc.;
• eggplant - 1 pc.;
• tomato - 3 pcs.;
• sunflower oil - 2 tbsp. l.;
• salt and spices to taste;
• garlic - 2 cloves;
• greens for decoration.

Preparation of beans with vegetables in a slow cooker:

1. Pour the beans with water and leave to soak for 12 hours.
2. Turn on the multicooker on the “Extinguishing” program, set the time - 2 hours. Transfer the beans, pour water. After the signal about the end of the program sounds, try the beans, it should be soft. If it is not ready, then turn on the same mode for another half an hour.
3. During the preparation of beans, you need to prepare vegetables. Onions should be finely chopped, grate the carrots, cut pepper, carrots, eggplant and tomatoes with cubes. Grind the garlic with a press.
4. After the beans are prepared, add tomato juice and vegetable oil to it, as well as crushed vegetables. Salt, pepper and prepare for another 20 minutes on the extinguishing program.
5. When the beans with vegetables in the slow cooker are ready, cool it and decorate it with herbs.

This lean dish in a slow cooker can be cooked without sunflower oil. In this case, it can be served even on the most stringent days of fasting.

Lenten mushroom soup with lentils in a slow cooker

Thanks to the lentils, this soup has a delicate delicate taste. In addition, it is also very useful, because lentils are rich in various vitamins and minerals. Prepare at least once lean mushroom soup with lentils in a slow cooker, and he will become a frequent guest in your menu.

Ingredients:

• mushrooms (champignons) - 400 g;
• lentils red - 400 g;
• water - 2 l;
• rice - 100 g;
• onions-1 pc.;
• carrots - 1 pc.;
• olive oil - 2 tbsp. l.;
• salt and pepper - to taste;
• parsley root - 1 pc.;
• greens for decoration.

Preparation of lean mushroom soup with lentils in a slow cooker:

1. To do this, it is better to take onions, it has a more delicate and delicate taste. It must be finely chopped, and grate the carrots. Rinse the champignons and cut with plates.
2. Lubricate the multicooker bowl with vegetable oil, shift the cut vegetables into it and fry them on the "Frying" program for 10 minutes.
3. While the vegetables are being prepared, you need to take rice and lentils, sort them out and wash them under running water.
4. Put rice and lentils to the fried vegetables, add salt and spices to taste and pour water. You need to cook the dish on the "Soup" program for 20 minutes.
5. When lean mushroom soup with lentils in a slow cooker will be ready, pour it into a strain and decorate with herbs. If desired, you can grind with a blender, and then you will get soup-puree. Serve soup with croutons or crackers.

Lenten pilaf with vegetables in a slow cooker

Lenten pilaf is an excellent way out for those who follow the post. You can cook it at any time of the year, from both fresh and frozen vegetables. Prepare lean pilaf in a slow cooker, it will take you a minimum of time.

Ingredients:

• parked rice - 2 glasses;
• green peas - 100 g;
• canned corn - 100 g;
• peckal beans - 100 g;
• tomato - 1 pc.;
• sweet pepper - 1 pc.;
• onions - 1 pc.;
• carrots - 1 pc.;
• water - 4 glasses;
• olive oil - 1 tbsp. l.;
• dill - 50 g;
• sesame seeds - 50 g;
• salt and pepper - to taste.

Preparation of lean pilaf with vegetables in a slow cooker:

1. Wash the rice to transparent water and let it drain.
2. Remove the peel from the tomato and cut it with cubes. Cut the sweet pepper into strips. Clean onions and carrots, chop them. If your green peas and patch beans are frozen, then defrost them in advance so that the glass is water.
3. Pour olive oil into the multicooker bowl and put the rice into it. Then pour all the crushed vegetables, salt, pepper, pour water and cook for 30 minutes in the "pilaf mode.
4. After the end of the process, put the pilaf into the dish, sprinkle it with sesame seeds and decorate it with dill. Lenten pilaf with vegetables in a slow cooker is ready. It's time to invite guests to the table.

Vegetable honeycomb in a slow cooker

Sotya can be called the most delicious vegetable dish. It is especially popular in the summer, but in winter, honeycomb can be prepared from frozen vegetables. Vegetable honeycomb in the slow cooker is rich and fragrant.

Ingredients:

• eggplant - 5 pcs.;
• sweet pepper - 3 pcs.;
• tomatoes - 3 pcs.;
• onions - 2 pcs.;
• parsley - 50 g;
• basil - 50 g;
• garlic - 2 cloves;
• olive oil - 2 tbsp. l.;
• salt and pepper - to taste.

Cooking vegetable soot in a slow cooker:

1. Wash the eggplant and cut them with rings. Then cut these rings into 4 more parts. Salt and leave them to let the juice.
2. Take sweet pepper yellow or orange, then your honeycomb will play with all the colors. Clean the pepper from seeds and cut into small cubes.
3. Pour the tomatoes with boiling water and remove the peel from them, then cut into cubes.
4. Clean onions of the husk, and cut into small cubes.
5. Grind the garlic with the press, parsley and basil finely chop.
6. Pour olive oil into the bowl and begin to lay out the vegetables in layers, alternating - eggplant, pepper, onions, tomatoes, greens. Then again eggplant, pepper, onion, tomatoes and greens. Salt, pepper and close the lid.
7. Turn on the “extinguishing” mode for 1 hour. When the cooking process is over, let Sota brew and cool. This dish is served cold. Before serving on the table, garnish with a honeycomb.

Lenten pie with cabbage in a slow cooker

Even in lean days, it is not necessary to remain without delicious fragrant pastries. A lean cabbage pie with cabbage in a slow cooker will not leave indifferent, even the most demanding gourmets.

Ingredients for the test:

• flour - 500 g;
• dry yeast - 10 g;
• water - 250 ml;
• salt - 1 tsp;
• sugar - 1.5 tbsp. l.

Ingredients for the filling:

• sunflower oil - 2 tbsp. l.;
• cabbage - 600 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• salt and pepper - to taste.

Preparation of a lean pie with cabbage in a slow cooker:

1. Knead the dough. Mix all ingredients for the dough in a large bowl. Wrap the bowl with a cotton towel and leave in the warmth so that the dough comes.
2. At this time, prepare the filling. Chop the cabbage, cut finely onions, and grate the carrots.
3. Pour sunflower oil into the bowl, pour the prepared vegetables into it and fry them for 10 minutes, turning on the "Frying" mode.
4. When the vegetables are fried, transfer them to the plate so that they cool down.
5. By this time, the dough was approaching. Divide it into two parts - one a little more than the other. The part that turned out more, roll out and put in the bowl so that the sides are obtained. Put the cabbage filling on the dough. Roll the second part of the dough and cover the filling with them. Turn on the "baking" mode for 40 minutes.
6. When the process is over, turn the pie to the other side and let it bake in the same mode for another 30 minutes.

If you take this test recipe as a basis, you can bake a sweet pie, replacing cabbage apples.

Lenten cabbage soup in a slow cooker. Video