EASY VEGAN CROCKPOT RECIPES [SOY, GLUTEN, NUT AND OIL FREE] | PLANTIFULLY BASED

EASY VEGAN CROCKPOT RECIPES [SOY, GLUTEN, NUT AND OIL FREE] | PLANTIFULLY BASED

Hi my friends! Happy 2020! Thank you for being patient while I was away. I have two amazing slow cooker recipes for you guys a lentil bolognese and a cheesy broccoli and brown rice casserole. Everything is gluten, nut, soy and oil free (minus the optional vegan cheese) and they are delicious!

LENTIL BOLOGNESE RECIPE:
BROCCOLI AND RICE CASSEROLE RECIPE:

CROCKPOT:
NUTRITIONAL YEAST:
BANZA CHICKPEA PASTA:
BROWN RICE:

LENTIL BOLOGENSE INGREDIENTS
2-3 cloves of garlic, choped
1/2 small vidalia onion, chopped [65g]
1 carrot, peeled and chopped [45g]
1 1/4 cups green lentils [250g]
2 1/4 cups water [560ml]
2 15 oz cans tomato sauce [810g]
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
1/4 tsp red chili flakes or to taste
1 tsp organic sugar
350g pasta of choice (I used chickpea pasta)

CHEESY BROCCOLI AND RICE CASSEROLE INGREDIENTS
1 potato, peeled and chopped [330g]
1 carrot, peeled and chopped [35g]
1 can of cannellini beans, drained and rinse [15 oz]
2 cups non-dairy milk, unsweetened and unflavored [500ml]
*or you can use vegetable broth
2-3 tbsp nutritional yeast [10-15g]
1 cups brown rice, dry [180g]
2 cups low sodium vegetable broth [500ml]
1 bag frozen broccoli [460g]
1/4 tsp pepper or to taste
1 1/2 tsp salt or to taste
1/4 tsp red pepper flakes or to taste/optional
1 cup vegan cheese *optional

MY EBOOKS:
MY CAMERA (CANON REBEL T6):
50MM LENS:
MY TRIPOD:

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