Vegetables in a slow cooker: stewed, steamed, frozen, vegetable stew, meat and fish with vegetables

A multi-cooker can help the housewife simplify her daily life. Using this device, the process of preparing all dishes will be greatly simplified. After all, it’s enough to wash and cut the ingredients or take frozen preparations so that half the job is done. To complete the process, you only need to select the required mode and cooking time, and the device will do the rest.

How to cook vegetables in a slow cooker

Vegetables are one of the best side dishes for both meat and fish. The composition, enriched with vitamins and minerals, makes them the basis of proper nutrition.

In addition, preparing vegetables in a slow cooker is very simple; the following types are available:

Roasting.
As a rule, it is used as an initial stage; later, the dish is either stewed or baked. To use this function, you need to select the “Frying” button on the panel.
Cooking.
The method is convenient for preparing ingredients for various salads. Water is poured into the bowl of the device, the “Soup” or “Cooking” function is set. Vegetables are cooked differently and the time will vary depending on the size.
Extinguishing.
It is a common way to cook vegetables. Both pre-processing in the form of frying and direct transition to using the “Stew” function are allowed. Usually the dish is prepared for about an hour.
For a couple.
Water is poured into the equipment container, and a special sieve is placed on top; chopped vegetables must be placed on it. Next, the “Steam” function is selected and the cooking time starts. Usually 15-20 minutes is enough.
Baking.
The bowl is greased with oil and vegetables are placed, usually in layers. Then select the “Baking” mode, set the timer for 1 hour.

Dietary dishes in a slow cooker

When using a multicooker, the following advantages are noted:

the cooking process takes place under a hermetically sealed lid;
there is no need to control the preparation; stewing and cooking are carried out at low temperatures;
dishes are prepared in their own juice;
food does not burn or oxidize;
minimum amount of oil for cooking.

Many diet recipes have been developed for weight loss, among which stand out dishes based on lean meat, fish, cottage cheese and vegetables.

Stewed vegetables in a slow cooker

Stewed vegetables in a slow cooker are one of the most versatile recipes. After all, they can either complement meat dishes or act as the main dish. To prepare, you will need to chop assorted vegetables and simmer in the same mode. If you find zucchini with a bitter aftertaste, you should first soak it in cool water. The liquid should be salted, and the soaking time should be around 30 minutes.

Ingredients:

eggplants – 450 g;
bell pepper – 140 g;
tomatoes – 250 g;
onion – 120 g;
garlic – 5 dollars;
butter – 40 g;
salt - to taste.

Cooking method:

It is necessary to trim the eggplant on both sides, removing the tails and cleaning the inside of the vegetable.
The onion must be peeled and cut into large pieces.
Press the “Stew” button on the appliance panel, pour oil into a container and place the prepared vegetables.
Cook everything for 20 minutes.
Cut the tomatoes into slices and press the garlic using a press.
Pour everything into the equipment bowl and add salt, cook for another 10 minutes.

Content:

10+ dishes of national flavor
Stewed vegetables in a slow cooker - recipes for proper nutrition
Stewed vegetables in a slow cooker with cabbage and without potatoes

You may be interested in: Baked vegetables in the oven - recipe with photos

It would seem: for a wonderful side dish, it’s enough to cut any vegetables into cubes, pour in tomato juice and just simmer - that’s already good. But it's boring.

Therefore, feel free to experiment, and if you don’t know where to start, our tips and rules for combining vegetables and spices with cooking recipes that are so clear that they do not need step-by-step photo accompaniment will come to your aid.

Steamed vegetables in a slow cooker

Steamed vegetables in a slow cooker are much healthier than others. After all, the ingredients retain the greatest number of vitamins and minerals. Any recipe prepared using the “Steam” mode becomes very useful. However, using vegetable dishes can make this method even more beneficial.

Cooking does not require much effort; just take frozen assorted vegetables or chopped fresh vegetables and place them on a special grill. By pouring water into the multicooker and setting the required time, you can get a tasty and healthy side dish in a very short time.

Ingredients:

potatoes – 400 g;
carrots – 100 g;
zucchini – 300 g;
pumpkin and cauliflower – 250 g each;
vegetable oil – 2 s. l.;
salt - to taste;
greens (any) – 30 g.

Cooking method:

All vegetables must be washed and peeled.
Cut the zucchini, carrots and potatoes into equal cubes, and divide the cabbage into individual inflorescences.
Cut the pumpkin into pieces equal in size to the other chopped vegetables.
Water is poured into the equipment, a liter is enough.
A grate for steaming is installed. Vegetables are laid out on it, poured with oil and sprinkled with salt.
On the instrument panel you need to find the “Steam” function and set the time to 30 minutes.
After the cooking time has expired, the vegetables are laid out on a dish and sprinkled with pre-chopped herbs.

Universal dish with cauliflower and mushrooms

This vegetable stew can be perfectly prepared at any time of the year. Both fresh and frozen cauliflower are suitable for this. Another very interesting feature is that it can be served as a main course or as a salad.

Ingredients

Cauliflower – 1 head
Tomatoes – 2 pcs.
Zucchini
Carrot
Bulb
Bulgarian sweet pepper – 2 pcs.
Champignons – 200 gr.
Greenery
Salt, pepper, spices.

Preparation

Peel the vegetables, wash them, cut them into small pieces.
Divide the cauliflower into inflorescences.
Turn on the “Frying” mode in the multicooker. Place the chopped vegetables and lightly fry them.
Add cauliflower florets to the fried vegetables.
Add half a glass of water, salt, pepper, spices and herbs. Mix.

Turn on “Quenching”. Cooking time 30 minutes.

The recipe is really very easy both in terms of preparation time and the ingredients themselves. Literally 40 minutes - and you have a wonderful vegetable dietary stew that will decorate and complement any table.

Frozen vegetables in a slow cooker

Preparing a side dish from frozen vegetables is much easier than from raw ones. It is very convenient to use assorted vegetables that have been subjected to shock freezing. They will allow you to prepare a dish much faster, because frozen vegetables cook in a slow cooker much faster than raw ones. You can cook them in any way, but the steamed method is one of the fastest and easiest. After all, all you need to do is place the vegetables on a special grill and set the timer for the desired time.

Ingredients:

cauliflower and Brussels sprouts, broccoli – 100 g each;
beans – 100 g;
carrots – 50 g;
vegetable oil – 0.5 tsp;
salt - to taste.

Cooking method:

Place frozen vegetables on a special tray for steaming and add salt if necessary.
Pour about 1 liter of liquid into the multicooker bowl and place a steaming tray on top.
You need to close the multicooker lid and select the “Steam” function. You need to set the timer to 15 minutes.
After the timer signal, the vegetables must be placed in a deep plate and poured with vegetable oil.

Recipes with photos

The beauty of the dish is that you can change it to your liking. You can add any vegetables to classic recipes or exclude them from the ingredients. The main thing is to adhere to the basic rules of dietary nutrition.

Cabbage, potatoes and carrots

This favorite combination of vegetables is well seasoned with tomato paste and pickled cucumber.

Required Products:

cabbage (white or red) – 500 g;
cauliflower inflorescences – 300 g;
carrots – 100 g;
onion – 100 g;
garlic – 4-5 cloves;
potatoes – 200 g;
vegetable oil – 0.5 tsp;
pickled cucumber – 100 g;
tomato paste – 50 g.

Mash the shredded cabbage thoroughly with your hands. Lightly fry carrots and onions in oil, add cabbage and cauliflower. Fry, stirring, for no more than a quarter of an hour. Pour potatoes, pickled cucumber and tomato paste diluted in 0.5 tbsp into a container. water. Press the garlic and mix.

With mushrooms

Mushrooms with a high protein content, for example porcini, aspen or boletus (4.5-5.5 g per 100 gram serving), are especially good for vegetarian dishes. But in general, any fresh mushrooms are suitable for the dish. In the absence of them, you can take 150-200 g of canned mushrooms for cooking.

Ingredients of the dish:

fresh mushrooms (any) – 500 g;
potatoes – 300 g;
onion – 100 g;
tomatoes – 200 g;
eggplant – 200 g;
ground pepper – 150 g;
garlic – 2-3 cloves;
vegetable oil – 0.5 tsp.

Sprinkle the eggplants cut into slices with salt in advance. After 20 minutes, they will release juice, which must be carefully squeezed out (so that the eggplants do not become bitter). Fry mushrooms in oil until half cooked. Add potatoes to them and stir.

For the Redmond brand

Hard cheese (any type is suitable for this dish) is a product with a high fat content. Therefore, cheese is used sparingly to “season” the finished dish.

Product composition:

Brussels sprouts – 400 g;
broccoli – 300 g;
carrots – 100 g;
onion – 100 g;
vegetable oil – 0.5 tsp;
hard cheese – 50 g.

Fry the onions and carrots in oil (use the “Fry” mode). Place cabbage in a cooking container, add water (no more than 0.5 tbsp.), cook in the “Stew” mode for 40 minutes. Sprinkle the finished dish, laid out on plates, with grated cheese.

Attention! You can dilute a couple of tablespoons of tomato paste with water. Also, if desired, add eggplant and small zucchini to the recipe (1 small piece each).

Zucchini in a pressure cooker

In addition to the multicooker, you can also stew vegetables in a multicooker-pressure cooker. It differs from the usual one in the quick preparation of dishes with a long cooking cycle (for example, beans and peas). But the time for stewing ordinary vegetables in a pressure cooker will be approximately the same as in a regular slow cooker.

Dish ingredients:

cauliflower – 500 g;
zucchini – 3 pcs.;
eggplant – 2 pcs.;
tomatoes – 300 g;
carrots – 200 g;
onion – 100 g;
ground pepper – 1 pc.;
vegetable oil – 0.5 tsp.

Pre-prepare the eggplant (as in the “Mushrooms with Vegetables” recipe). Grease the cooking container with oil. Cook the chopped ingredients in the “Vegetables” mode for 40 minutes with a small amount of water.

From frozen

This dish is perfect for a weekend, since frozen vegetables do not require pre-processing; they are packaged in bags already peeled and cut.

You will need (all vegetables – frozen):

cauliflower – 500 g;
Brussels sprouts – 300 g;
broccoli – 300 g;
green beans – 300 g;
green peas – 200 g;
mushrooms – 200 g.

All that remains to be added to this mixture of frozen vegetables is:

carrots – 1 pc.;
onion – 1 pc.;
tomato paste – 50 g;
vegetable oil – 0.5 tsp.

Lightly fry the onion and carrots in oil. Then pour frozen vegetables into the bowl, add 0.5 tbsp. water with tomato paste diluted in it, simmer.

Important! Frozen vegetables do not require pre-defrosting.

Vegetable stew in a slow cooker

Vegetable stew cooked in a slow cooker will appeal to many, because the dish is not only dietary, but also lean. It can be easily introduced into the diet of both those actively losing weight and people who adhere to religious restrictions. To prepare the stew, you first need to fry the diced vegetables and then simmer them. At the end, the dish must be slightly simmered to make it even more tasty.

Ingredients:

zucchini – 1 kg;
bell pepper – 200 g;
tomatoes and carrots – 150 g each;
onions – 100 g;
vegetable oil – 80 ml;
garlic – 3 dollars;
dill and parsley – 30 g each;
pepper, spices and salt - 15 g each.

Cooking method:

In the appliance menu, set the “Frying” function, and select a time of 15 minutes in the timer.
Pour out half of the vegetable oil from the specified amount.
Peel the carrots and cut them into squares, pour them into the multicooker bowl, fry for 5 minutes, after closing the lid of the device.
Peel the onion and cut into small cubes, add to the bowl of the device. It is necessary to fry with the appliance lid closed for 5 minutes.
We clean the bell pepper and cut it into small cubes. Add to the multicooker bowl and hold for another 5 minutes.
Peel the zucchini and tomatoes, cut the first vegetable into squares, and the second into slices. Then chop the garlic until fine.
Place all the cuttings in the bowl of the device, then add herbs, spices and salt. Pour out the remaining oil.
In the menu, look for the “Stew” function and put the vegetable stew in the slow cooker for 30 minutes.
After the timer signal about the end, you must leave the dish to simmer for another 15 minutes. To do this, in the device menu you need to press the “Heating” button.

Summer dish with large cuts

This dietary stew is made from coarsely chopped vegetables. This interesting way of processing vegetables gives the dish an original look and taste. And thanks to the multicooker, vegetables, even coarsely chopped ones, are perfectly cooked, retain their shape, and do not become overcooked.

Ingredients

Zucchini – 200 gr.
Eggplants – 200 gr.
Cherry tomatoes – 200 gr.
Red onion – 200 gr.
Tomato
Garlic
Carrots – 200 gr.
Olive oil – 2 tbsp. l.
Salt, spices, pepper

Preparation

Peel the carrots and cook them whole in salted water until half cooked.
Vegetables, except tomatoes and cherry tomatoes, are washed, peeled, and cut into large pieces. Chop the garlic.
Turn on the “Fry” multicooker, add olive oil to the bowl, add chopped vegetables, garlic, and whole cherry tomatoes. Fry them until lightly browned for 12–15 minutes.
Lightly cut the tomato in several places and pour boiling water over it for a minute. Then carefully remove the peel from it and grind it in a blender.
Add chopped tomato to the fried ingredients.
Cut the cooked carrots into large cubes and add to the vegetables.
Salt, pepper and season the dish with spices.
Switch to “Quenching”. Cook for 30–40 minutes.

This vegetable stew can be served as a separate dish or as a side dish for meat dishes.

Meat with vegetables in a slow cooker

If you stew meat and vegetables in a slow cooker, you can get an excellent ready-made lunch. On the one hand, it is quite filling, and on the other hand, it complies with the rules of separate meals. This dish will be an excellent variety in the menu of both a person who follows proper nutrition and an ordinary consumer. A multicooker can help speed up and facilitate the cooking process. After all, it’s enough to fry the meat a little and add vegetables, bring the dish to readiness using the “Stew” button.

Ingredients:

potatoes – 900 g;
zucchini – 600 g;
pork – 400 g;
carrots and onions – 80 g each;
pepper, salt and suneli hops are added according to taste preferences.

Cooking method:

Vegetables must be washed, peeled and cut into squares.
The piece of meat must be washed and cut into neat pieces (5 cm is quite enough).
Set the appliance to the “Fry” function, pour pieces of meat and onions into the multicooker bowl.
Fry everything for 20 minutes, stirring occasionally with a slotted spoon or spatula.
Place all the chopped vegetables in the bowl of the device and add water so that the liquid covers the entire mass.
Then add all the spices, salt and cover with a lid.
On the multicooker, select the “Stew” mode and leave to cook for 40 minutes.

Diet food and calories

There are ways to learn how to eat in a way that helps you lose weight:

The calorie content of a dish depends on the amount of oil and fat used during frying.
It should be cooked in a slow cooker or double boiler, and salads should be seasoned with yogurt or sour cream instead of rich sauce.
Replace fatty types of meat with chicken fillet or rabbit meat and offal.
Increase the amount of vegetables in your diet.
Bake bread using bran or rye flour.

Cooking low-calorie dishes in a slow cooker adds variety to your daily menu. Anyone who wants to lose weight will be able to choose recipes for first and second courses, prepared taking into account the rules of proper nutrition.

Fish with vegetables in a slow cooker

Fish with vegetables cooked in a slow cooker is an excellent dietary dish. It is not only low-calorie, but also very healthy. After all, fish contains a lot of vitamins and minerals that keep the body healthy. Instead of red fish, you can use a more budget option.

In addition, to obtain a more pronounced taste, it is better to marinate the fillet beforehand. Fish baked according to this recipe has a soft and delicate taste. Cooking in a slow cooker will not cause much trouble, even for inexperienced housewives. After all, it’s enough just to chop the ingredients and set the “Baking” mode for a certain time to get a finished dish.

Ingredients:

red fish – 500 g;
potatoes – 600 g;
tomatoes and onions – 150 g;
hard cheese – 90 g;
mayonnaise – 120 g;
vegetable oil and soy sauce - 2 tbsp. l.;
lemon juice – 1.5 tbsp. l.;
parsley – 30 g;
pepper and salt - added to taste.

Cooking method:

The first step is to prepare a marinade for the fish. To do this, mix soy sauce and vegetable oil, lemon juice and pepper in a deep plate.
Let the mixture sit for a while. You don’t need to add salt to the marinade, because soy sauce will easily add the necessary taste.
The fillet must be cut into small slices and dipped in the marinade. It is best to leave the pieces to marinate for 15 minutes.
While the fish slices are soaking in the sauce, you need to take care of the vegetables. They need to be washed and peeled, and then cut into thin circles.
Pour vegetable oil into the equipment container.
Place a layer of potatoes on a heated surface. It is best to use about half of the specified amount.
Place onions on top, use spices and salt.
Another layer is laid out from the fish, and the remaining marinade must be poured onto the fillet.
And on top you need to cover everything with tomato circles.
The tomatoes need to be covered with more layers of potatoes and onions.
Then again you need to salt and sprinkle with spices, and pour mayonnaise on top.
Using a grater, you need to grate the cheese and finely chop the greens.
Then fill the resulting layers with cheese and herbs.
On the equipment panel you need to press the “Baking” function, and set the timer to 40 minutes.

Vegetables stewed with turkey meat

Turkey is a type of meat that is perfect for preparing dietary dishes. Thanks to the high content of vitamins A and E, very low cholesterol content, it is light and quickly absorbed by the human body. Stew with vegetables and turkey, cooked in a slow cooker, will not only be a nutritious, tasty dish, but also healthy.

Ingredients

Turkey – 500 gr.
Tomatoes – 4 pcs.
Carrots – 3 pcs.
Zucchini – 1 pc.
Potatoes – 1 kg
Sweet bell pepper – 3 pcs.
Onion – 2 pcs.
Vegetable oil
Greens – parsley, dill
Salt, ground black pepper, spices - to taste.

Preparation

Cut the turkey meat into small pieces.
Fry in the “Fry” mode until golden brown.
Peel the onion and cut into half rings.
Add chopped onion to the fried pieces of meat.
Peel, wash and chop carrots, zucchini, peppers and potatoes. Use the shape and size of cutting vegetables at your own discretion.
Add the chopped vegetables to the meat, mix, and fry for another 3-5 minutes.

Turn on “Stew” in the multicooker.
Peel the tomatoes. To do this, you need to slightly cut them and pour boiling water over them for a minute. Cut the peeled tomatoes into small cubes.
Add chopped tomatoes to the rest of the ingredients. Salt, pepper, sprinkle with spices to taste. Mix.
Add half a glass of water or meat broth.
Simmer the stew for 1 hour.
At the end of cooking, sprinkle the finished stew with finely chopped fresh herbs.