Slow Cooker Vegan Dinners • Tasty



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48 Comments

  1. I have literally just made the Butternut Squash Mac no Cheese and it was okay. Definitely not the flavor of Macaroni and Cheese; it just has a similar color to it. The flavor is like a mild squash/pumpkin taste with a hint of brown onion.

    I have put plant-based butter, vegan mayo, a few lemon squeezes, and much more nutritional yeast into the sauce I had made. Which I like the flavor somewhat more. Next time, I will add a plant-based cheese that I like.

    I am a meat eater but for the past almost 3 years I have been eating a lot of vegan junk food and vegan as well as vegetarian meals. Most for nutrition, and as I grow older (I'm age 36 going on 37 this year 2021) I notice some foods don't feel too good in my body anymore like dairy and certain meat. But I still eat meat and fish from time to time. Date Stamp: 15sept21

  2. I hate these kind of videos! I didn’t click on the video to read a recipe!! Using voice over to give directions and explain your process .

  3. In the Mac and cheese is that “sweet potato” used? How many sweet potatoes used for this recipe? Want to be sure my measurement is right. Going to make! Beautiful recipes.

  4. I tried the first recipe and I did not expect jackfruit to be so sour! Yuk. Had to put it under the running water to get rid of their acidity and started again. Waste of products. As it was already cooked overnight in the slow cooker, I added BBQ spices to my taste + soy sauce, tamari, agave syrup and veggie stock and cooked it in slow cooker for another hour. Then baked it in the oven. Voila. I’m surprised that many recipes do not tell that jackfruit from the can will taste very sour.

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