Spaghetti and Veggies Crockpot-Vegan Friendly - Cleveland West Side Moms

Here is great fall/winter recipe that’s healthy, easy to substitute your favorite veggies and then fix it and forget it.  It’s a win/win!!

Spaghetti and Veggies Crockpot (vegan friendly)


• 1/2 package pasta (I used brown rice spaghetti)

• 2 cups water

• 1 green pepper chopped

• 1/2 an onion diced

• 2 cloves garlic minced

• 1 red pepper chopped

• 5-7 mushrooms sliced

• 3 cups diced tomatoes or 1 28oz can diced tomatoes

• 2 T fresh basil chopped

• 2 T fresh parsley chopped

• sea salt to taste



• Put everything except the basil and parsley and pasta in the slow cooker and cook on low for about 1/2 an hour.

• Then turn to high for another 1 1/2 hours or until the onions start to soften.

• Add in the pasta when there is about 20 minutes of cooking time left.

• Add the basil and parsley about 5 minutes before the spaghetti is done.

If the sauce seems a little thin to you, you can add some arrowroot or non GMO cornstarch to thicken it up. This meal should keep in the fridge for a week.

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