Slow Cooker Broccoli Risotto

November 02, 2013 By: Megabeth Category: Main Dishes, Recipe, Side Dishes

I’ve said it before here on Veggin’, risotto isn’t that hard to make. But, this recipe makes it ridiculously easy to make. Sure, you have to chop up some broccoli and throw it in a food processor, but other than that, you just toss everything in the cooker and let it cook away…

(Also, the bonus with this recipe is chopping the bejeezus out of the broccoli in the blender or food processor. I think I had way too much fun with that.)

Recipe: Slow Cooker Broccoli Risotto

Summary: An easy risotto that you can walk away from while it is cooking.


  • 1 tablespoon olive oil
  • 1 1/4 cups Arborio rice
  • 1 teaspoon onion flakes
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound broccoli florets
  • 4 cups vegetable broth
  • 1 tablespoon butter
  • 1/4 cup Greek Yogurt
  • 1 cup Mozzarella cheese, shredded
  • parmesean cheese, grated for garnish


  • Shred broccoli florets in food processor.
  • Turn slow cooker on high. Add olive oil into slow cooker.
  • Add risotto rice and onion flakes and mix around in the oil.
  • Add garlic, salt, black pepper, cayenne pepper.
  • Stir in broccoli and vegetable broth.
  • Add butter on top.

  • Cover and cook for 2 hours. Check on it every 30 to 45 minutes. Add more liquid as necessary until rice is tender.

  • Stir in Greek yogurt and mozzarella.
  • Serve with parmesean cheese on top.

Preparation time: 5 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 4

Vegetarian Chicken Divan Pot Pie

December 26, 2011 By: Megabeth Category: Main Dishes

This vegetarian chicken divan pot pie tastes like it too hours to make when in fact, it only takes about 5 minutes to prep and 20 minutes to cook. (Just remember to thaw your puff pastry ahead of time.)

Because you’re only placing a few squares of puff pastry on the top, you don’t get overwhelmed by too much breading. The filling really is the star of the show. However, the success of the recipe depends on the portabello soup you use, so find a nice flavorful organic soup and you’ll be good to go.

Mock Chicken Divan Pot Pie
from the October 2010 issue of Vegetarian Times

  • 4 cups broccoli florets (halved if large)
  • 11/4 cups prepared creamy portobello mushroom soup
  • 3/4 cup light mayonnaise or soy mayonnaise
  • 1 tsp. dry sherry or cooking sherry
  • 1/4 tsp. poultry seasoning (or 1/8 tsp. each ground thyme and ground sage)
  • 1 lb. seitan, cut into bite-sized pieces
  • 1/2 cup freshly grated Parmesan cheese or shredded vegan cheese of choice, optional
  • 2/3 sheet (1/3 of 17.3-oz. pkg.) frozen puff pastry, thawed

Preheat oven to 425°F, and place oven rack in bottom third of oven. Coat 13- x 9-inch baking dish or oval casserole or gratin dish with cooking spray.

Place broccoli florets in microwave-safe casserole with lid, and add 3 Tbs. water. Cover, and microwave on high power 2 minutes. Stir, cover, and microwave 2 minutes more, or until broccoli is tender. Drain, and set aside.

Meanwhile, whisk together soup, mayonnaise, sherry, and poultry seasoning in large bowl. Season with salt and pepper, if desired.

Add seitan and broccoli florets; stir to combine. Transfer broccoli-seitan mixture to prepared baking dish, and sprinkle with Parmesan cheese, if using.

Cut pastry into 6 equal squares. Place squares evenly over seitan mixture. (Filling does not need to be completely covered by squares.)

Bake 20 minutes, or until pastry is puffed and golden and filling is hot and bubbly.

Veggin’ Cookbook Chronicles: Grilled Broccoli with Lemon-Soy Marinade

June 21, 2010 By: Megabeth Category: Side Dishes

“Veggies are a grill’s best friend,” so says the back of my next cookbook. Indeed. I’ve made many a recipe from The New Vegetarian Grill from Andrea Chesman and it still hasn’t steered me wrong. My edition is from 2008. This cookbook features 250 “flame-kissed recipes for fresh, inspired meals” according to its subtitle.

The beginning of the book features grilling tips and advice and the various methods for outdoor cooking and grilling indoors. The author intersperses more tips throughout the book. Some are relevant to the recipe on the same page while others sort of randomly appear. If you don’t read carefully you might miss some good tips.

There are no photos or illustrations in the book but the descriptions do well to describe the flavors of the dish. Also, read the recipe completely through, not all of them are suitable for making at a cookout. Some require some initial preparation on the grill and the rest of the dish has to be made back in the kitchen.

There are several veggie burger recipes but also unexpected items such as my next recipe – Soy-grilled Broccoli. When was the last time you saw someone grill broccoli? I’d say never. But, that will now change. This dish came out very well. The broccoli holds up well to the high heat, gets browned and crispy, and the marinade quite strong flavored.

Soy-Grilled Broccoli
3 stalks broccoli
1/2 cup Lemon-Soy marinade (recipe below)

Prepare a medium-hot fire in the grilled with a lightly oiled vegetable grill rack in place.

Trim the broccoli by stripping away the leaves and tough outter peel. (Note: I used my vegetable peeler to clean off the peel.) Cut the stems into thin strips or slice on the diagonal about 1/4 inch thick. Separate the florets into bite-size pieces. Pour the marinade over the broccoli

and toss to coat.

Lift the broccoli out of the marinade with a slotted spoon or tongs and grill, tossing frequently, until tender and grill-marked, about 5 minutes.

Serve hot. Pour any leftover marinade into a small pitcher and pass at the table with the broccoli.

Lemon-Soy Marinade
1/2 cup soy sauce
1/4 cup water
1/4 cup sesame oil
6 Tablespoons fresh lemon juice
4 garlic cloves, minced

Combine the soy sauce, water, sesame oil, lemon juice, and garlic in an airtight jar and shake well. Alternatively, combine the ingredients in a blender and process until smooth. This dressing separates quickly, so be sure to shake it just before using.

Use immediately or store in an airtight container in the refrigerator for up to 3 months.

Makes about 1 3/4 cups

Broccoli and Ricotta Manicotti

February 07, 2010 By: Megabeth Category: Main Dishes

Broccoli and Ricotta Manicotti

Nothing says comfort food more than a plate of pasta that’s steaming hot and right out of the oven. This broccoli and ricotta stuffed manicotti is kicked up a notch by a flavorful, yet oh so easy to make, homemade tomato sauce. The filling is so creamy that it’s hard to believe that it’s made with skim milk and fat-free ricotta.

Broccoli and Ricotta Manicotti
adapted from The Best Ever Vegetarian Cookbook

2 teaspoons olive oil
12 dried manicotti (or cannelloni) tubes, 3 inches long
4 cups broccoli florets
1 1/2 cups panko (or breadcrumbs)
2/3 cup skim milk
4 Tablespoons olive oil, plus extra for brushing
1 cup no-fat ricotta cheese
pinch of grated nutmeg
6 Tablespoons Parmesan or Pecorino cheese, grated
2 Tablespoons sliced almonds (or pine nuts)
salt and freshly ground black pepper

For the tomato sauce:
2 Tablespoons olive oil
1/2 onion, finely chopped
1 garlic clove, crushed
1 28oz can organic crushed tomatoes with basil
1 Tablespoon tomato paste
2 teaspoons black olives, chopped
1 teaspoon dried thyme

Bring a large pot of water to a boil, add olive oil to prevent pasta from sticking. Cook 8-9 minutes until pasta is completely cooked. Drain and rinse with cold water to stop the pasta from cooking and set aside. (When working on the rest of the steps, check to make sure the pasta isn’t drying out. Brush a little water on the pasta if it is…)

While pasta is cooking, steam the broccoli for 10 minutes until tender (not mushy).  After steaming the broccoli let it cool a bit, then put into a food processor or blender. Process until smooth.

In a large bowl, combine panko and milk and oil. Stir until the panko is softened. Add the ricotta, broccoli, nutmeg and 4 Tablespoons for the grated cheese. Season with salt and pepper.

For the sauce, heat the olive oil in a large skillet. Add onions and garlic and cook until softened. Add tomatoes, tomato paste, black olives and thyme. Season with salt and pepper. Bring to a boil, then turn heat to low and let simmer for 5 – 10 minutes.

Spoon the broccoli and cheese mixture into a pastry bag or a zip-top bag with the corner snipped. (A tip – an easy method for spooning the mixture in the bag is to  put the bag in a wide mouthed container and fold the top over the sides. This will hold the bag open.) Open the pasta tubes and squeeze the mixture into each. Make sure to not overfill the pasta.

Pour the simmered sauce into the bottom of a 9×13 glass baking pan. Place the filled pasta tubes into the baking pan. Brush the tops of the pasta with a little olive oil. Then sprinkle the remaining cheese and almonds on top.

Place in oven preheated to 350 degrees for 25-30 minutes – until golden.

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