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Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes Paperback – September 25, 2012

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Product Details

  • Paperback: 304 pages
  • Publisher: Harvard Common Press (September 25, 2012)
  • Language: English
  • ISBN-10: 1558327908
  • ISBN-13: 978-1558327900
  • Product Dimensions: 1 x 8.2 x 9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (211 customer reviews)
  • Amazon Best Sellers Rank: #1,902 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia, where she lives with her husband and two cats. Her website is

Excerpt. © Reprinted by permission. All rights reserved.


The irresistible appeal of a slow-cooker is its convenience and simplicity. Turn it on, and it cooks dinner while you do other things. You have no pot to watch. It doesnt burn or spill over. Just set it and let it do its work. Next thing you know, your kitchen smells heavenly, like a home-cooked meal, and you feel like your personal chef did all the work.

Slow-cookers first appeared in the 1970s, and you could get your crock pot in harvest gold, avocado green, or maybe decorated with orange flowers. Back then, the Crock-Pot (as the Rival Company, which is now a brand of Sunbeam Products, trademarked it) was mostly favored for cooking tough cuts of meat. The Crock-Pot left the limelight for a while, but in 2002, when I wrote my first slow-cooker cookbook (Fresh from the Vegetarian Slow Cooker, The Harvard Common Press), slow-cookers were enjoying a comeback. The goal of my first slow cooker book was to show how versatile slow-cookers are for vegetarian cooking and can be used to prepare everything from breakfast to dessert.

Fast forward ten years from that first book, and the popularity of slow-cookers shows no sign of waning. In addition, more people are enjoying a plant-based diet than ever before. Since that first slow-cooker cookbook was published, I've written many other titles, but I never stopped developing new recipes, discovering new techniques, and exploring new ideas for vegan slow-cooking. As I've explored new ways to use the slow-cooker for plant-based meals, I've been continually amazed at the effectiveness of slow cookers for vegan recipes. Over the years, I have developed scores of new recipes and explored the worlds cuisines to discover more creative ways to prepare food using the slow-cooker method. What I came up with was enough to fill another book.

I'm pleased and proud, therefore, to present this new book to you. It contains more than 200 recipes using only plant-based ingredients. I've also included pages of basic information and lots of new tips and pointers for making the most of your slow cooker experience. I've worked hard to make the recipes accessible using most sizes of slow-cookers. In addition to being 100 percent plant-based, many of the recipes are also gluten-free, soy-free, or low in fat.

We all know that a slow-cooker is ideal for cooking beans, soups, and stews, but as you explore the pages of Fresh From the Vegan Slow-Cooker, you'll discover a whole new slow-cooking world. The slow-cooker can be used to make braised vegetable dishes, comforting casseroles, luxurious risottos, and fun dips and snacks. It can even be used to bake potatoes, breads, pates, and desserts.

With chapters on everything from appetizers to main dishes, desserts, and beverages, theres something for everyones breakfast, lunch, and dinner. My new book picks up where my previous book left off and elevates vegan slow-cooking to a higher level. I love to cook in my slow-cooker, and I hope that after you try some of these recipes, you will too.

Customer Reviews

He and I both LOVE the recipes we've tried so far!
I love all of Robin Robertson's Cook Books and Fresh from the Vegan Slow Cooker is no exception.
Dr. Melissa S. West
This book has been very helpful and has a lot of really good, easy to execute recipes.
V. Kibler

Most Helpful Customer Reviews

192 of 197 people found the following review helpful By R. Brown on October 4, 2012
Format: Paperback Verified Purchase
I've had my slow cooker for about 5 years, and I never used it to make anything except vegan chili and some applesauce. It seemed to me to be a waste of cupboard space...until now. I have attempted to use other vegan slow cooker books, but with no success. Recipes always failed. I'm not sure it it was lack of recipe testing or what. Ms. Robertson's book has yielded nothing but excellent food. The times and quantities are spot-on, though I do tend to add a smidge more salt. I'm just a picky cook, though. Of the 7 recipes I've tried so far, I have had great success. She really knows how to balance flavors to make a dish taste great. I can't recommend this book enough! It has made me excited to use my slow cooker.
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139 of 145 people found the following review helpful By Dianne on September 25, 2012
Format: Paperback
I'm a big fan of my slow cooker and an even bigger fan of Robin Robertson, so I was super excited when I heard she was working on a slow cooker book. I use my slow cooker a lot during the cooler months, as I love coming home to a hot, cooked meal waiting for me. If you're new to slow cookers, you're in luck, because Robin starts the book out with an extensive chapter on slow cooker basics. Everything you could possibly imagine cooking up in your slow cooker is covered here, from snacks and appetizers to dessert and drinks with a plethora of tasty dishes in between. Did you know that you can make pizza in a slow cooker? I didn't either! You can even make bread, marmalade and cheesecake! Robin's simple instructions make cooking just about anything in the slow cooker seem easy. She also gives gluten-free and soy-free options, so there's really something for everyone in this book

I've made about 6 dishes from Fresh From the Vegan Slow Cooker already, and every one of them has been delicious. So far my favorites have been the Rustic Potpie Topped with Chive Biscuits and the Wine Braised Seitan and Cremini Mushrooms. My copy of the book is already full of bookmarks for dishes I want to make, so I know my slow cooker will be working overtime this fall, and I'm sure I'll have new favorite recipes soon!
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98 of 106 people found the following review helpful By Lyndsay O. on September 25, 2012
Format: Paperback
I had the pleasure to test recipes for this amazing cookbook, and I was blown away by each and every recipe. The recipes range from basics, such as a pot of beans and homemade seitan, to amazing entrees and desserts, such as Chickpea and Mushroom Tagine, Seitan Pot au Feu, and Bananas Foster Bread Pudding. And don't forget to make the Warm and Creamy Artichoke-Spinach Dip--you won't be able to stop digging in!

I personally bought a slow cooker for this particular book, and it was one of the best purchases I've ever made. This book has spawned a love affair between me and my slow cooker. How amazing is it to have dinner waiting for you when you get home from work?! It's also a wonderful tool to make staples for your weekly meals, and also serves as a space-saver when making big meals. Why not use your slow cooker to make Green Bean Casserole or Stuffing on Thanksgiving day--you'll find both recipes in the book, and they are delicious. This book has it all and then some!

All of Robin Robinson's books are truly fantastic, and we wouldn't have the plethora of vegan cookbooks without her. You won't regret picking up this book--it's a winner, hands down!
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97 of 107 people found the following review helpful By Tracy Rowan TOP 500 REVIEWERVINE VOICE on December 2, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
While I am not committed to vegetarianism, much less veganism, I do prefer to eat less animal product than I used to, and to that end, I'm always interested in cookbooks that take a lot of the effort out of cooking tasty, animal-free meals. Robin Robertson has done a good job compiling 200 different recipes that run the gamut of vegan food options from appetizers through desserts, drinks and condiments. Even if you only go to animal-free sides and non-entree courses, this is a good resource.

She draws on a number of different ethic influences so you'll get recipes inspired by Italian, Mexican, Indian, and North African cuisine, among others. That means there's a lot of flavor here, and that's a good thing because one of the worst mistakes a vegetarian/vegan cook can make, particularly while attempting to transition away from meat-based meals, is cooking vegetables as if they were still just side dishes. Microwaving a box of frozen peas just doesn't cut it anymore.

Robertson provides a nice spectrum of possibilities with chapters on soups, stews and chilis, entrees, and side dishes which could serve as entrees in their own right. If you're an experienced vegan cook, then this book might help you cut your kitchen time. If you're new to the idea of vegan/vegetarian cooking, it provides a way to transition to a meatless way of life with recipes for things like onion soup, borscht, African peanut stew, bruschetta, vegan pates and more. With everything slow-cooker-based, this pretty much comes down to prep it and forget about it for a few hours.

If I have a quibble with this book, it's a personal one and nothing that affects the quality of the book or the recipes within.
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28 of 28 people found the following review helpful By J. Paschal on October 25, 2012
Format: Paperback
Here's another great book by a wonderful vegan cookbook author! I have nothing but positive things to say about this book. I may be a bit partial since I did testing, but every recipe I tried during and after have turned out with good results. Robin Robertson breaks the book down into 12 chapters including snacks and appetizers to desserts, breakfast, hot drinks, and condiments. Who knew one could cook condiments in the slow cooker. How about applesauce, a peach and dried blueberry chutney, and one of my favorites, mango chutney with dates and lime! Absolutely delicious! Dinner ideas for busy nights? try the African-Inspired Peanut Stew, Slow and Spicy Sloppy Joes,"Mom" style vegan meatloaf or even the puttanesca pizza. Yes, pizza! It turned out amazing and I didn't even have to heat up the oven to do it! With so many great recipes, it would be hard not to find one that you and your family wouldn't like! I am the only vegan in my home and even my meat-eating family enjoyed these dishes! I have found a new reason to bring out my slow cooker and get some real use out of it! So glad to have been a part of the testing and now I can attest to how good everything is!
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Most Recent Customer Reviews

More About the Author

A longtime vegan, Robin Robertson has more than twenty cookbooks, including Vegan on the Cheap, 1,000 Vegan Recipes, Vegan Planet, Vegan Fire and Spice, Quick-Fix Vegan, and Fresh from the Vegan Slow Cooker. For more information about her books and for sample recipes, visit her website at

Before she began writing cookbooks, Robin was a restaurant chef and cooking teacher. When she left the restaurant business in the late 1980s, Robin became vegan for ethical reasons. Over the years, she has fine-tuned her vegan diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients. In addition to writing cookbooks, Robin writes 'The Global Vegan' column for VegNews Magazine.