Updated September 18, 2017
Slow cookers across the land are being dusted off and made ready for the fall cooking season. Schedules around this time of year tend to be pretty nuts, so recipes that cook themselves become essential.
I honestly cannot stop thinking about this recipe for vegetarian moussaka! Moussaka is one of my very dishes, but it’s often so labor intensive — requiring precooking for everything. This version allows you to practice your knife skills, but then everything is quickly layered together in the slow cooker, and you’re responsibility-free for many hours. You’ll add a spiced béchamel and cheese in the last 30 minutes, giving you just enough time to pull together a side salad and prep the dinner table.
I have made tofu in a million ways, so I’m always pumped to discover new-to-me options for cooking this versatile protein. This spicy Korean-inspired recipe has only five ingredients, and after about 6 hours, hooks you up with soft and flavorful tofu that’s excellent for an easy dinner and leftover lunches.
Want more recipe inspiration for easy slow-cooker meals? Check out our Slow Cooker Recipe Collection.
As a classically trained chef with a political science degree, Global Culinary & Hospitality Associate Coordinator Molly Siegler puts her culinary chops to work coordinating the creation and curation of recipes and other food-focused content for Whole Foods Market. Catch Molly’s cooking videos on YouTube.