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Fresh from the Vegan Slow Cooker [Paperback]

Robin Robertson
4.2 out of 5 stars  See all reviews (4 customer reviews)
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Book Description

5 Oct 2012
"Fresh from the Vegan Slow-Cooker" provides practical guidence on how to work with different models of slow-cookers, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each devices. She addresses any lingering skepticism readers may have about whether slow-cookers can have delicious, meat-free applications, and she shows how to take into account the water content of vegetables and the absorptive qualities of grains when vegan slow-cooking. Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks. The many soy-free and gluten-free recipes are clearly identified. Altogether, the collection offers readers loads of ways to expand their vegan repertoire and to get maximum value from their investment in a slow-cooker.

Frequently Bought Together

Fresh from the Vegan Slow Cooker + The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour + The Skinny Slow Cooker Vegetarian Recipe Book: Meat Free Recipes Under 200,300 and 400 Calories (Cooknation)
Price For All Three: 27.97

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Product details

  • Paperback: 304 pages
  • Publisher: Harvard Common Press (5 Oct 2012)
  • Language: English
  • ISBN-10: 1558327908
  • ISBN-13: 978-1558327900
  • Product Dimensions: 22.4 x 20.1 x 2.3 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 134,775 in Books (See Top 100 in Books)

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Product Description

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

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.2 out of 5 stars
4.2 out of 5 stars
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
By Sarah
I first heard of Robin Robertson from her yuba-wrapped vegetarian haggis in Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are. Now Robin has released a slow-cooker book catering to vegans, but you certainly don't have to be vegan (or even vegetarian!) to enjoy it. You'll find many surprising and tasty international influences within, like Vietnamese pho, three-bean cholent, Moroccan tempeh and chickpeas with prunes and apricots, French cassoulets, Greek beans, Latin updates (chimichurri spaghetti squash, layered tamale pie, seitan ropa vieja) and even a touch of soul food.

If you're new to slow cookers, you'll find a handy chapter on slow cooker basics, including crockery care caveats (say that three times fast!), slow cooker points and pointers, tips for slow-cooking success, timing factors, and an in-depth look at ingredients (beans, packaged meat alternatives, vegan thickeners, etc.). Recipes are labeled whether there is a gluten- and/or soy-free option; however, no nutritional info is provided.

Like her previous slow-cooker book (and those by other authors like Michele Scicolone), you will find many recipes that recommend sauteeing veggies and/or spices in a skillet before adding them to the slow cooker. Yes, this results in extra pots and pans and prep time, but it adds a whole other layer of flavor to the finished dish.

I tried several dishes, including the layered tapenade potatoes, slow-cooker pho, and the piña colada cake (which I baked up in muffin tins instead of cake form).
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4 of 4 people found the following review helpful
5.0 out of 5 stars great recipes 30 Jan 2013
By Moo!
Being vegan, I didnt think there was a lot i could do with a slow cooker as most things cook quite easily. This book has shown me otherwise. Its great being able to prepare something the night before then come home from work with dinner ready. Not all recipes are full meals, eg some are seitan recipes, but the ones we have made are simple and tatse great.
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4 of 5 people found the following review helpful
3.0 out of 5 stars Cook book 27 Nov 2012
By Jjdrew
Format:Paperback|Verified Purchase
Very American,so some ingredients not available or difficult to get here in Portugal .I have only tried a couple of recipes,and the both needed some adaptation to get the to our tastes,but I will continue trying others.
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5.0 out of 5 stars Five Stars 26 July 2014
Format:Kindle Edition|Verified Purchase
Great Book - Amazing recipes
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Most Helpful Customer Reviews on (beta) 4.4 out of 5 stars  159 reviews
148 of 150 people found the following review helpful
5.0 out of 5 stars I now <3 my slow cooker! 5 Oct 2012
By R. Brown - Published on
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.
114 of 118 people found the following review helpful
5.0 out of 5 stars Another Great Book from Robin Robertson! 25 Sep 2012
By Dianne Wenz - Published on
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!
71 of 78 people found the following review helpful
5.0 out of 5 stars Slow Cooking made Easy & Delicious! 25 Sep 2012
By Lyndsay O. - Published on
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!
70 of 79 people found the following review helpful
4.0 out of 5 stars Takes a lot of the effort out of vegan cooking 2 Dec 2012
By Tracy Rowan - Published on
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. I don't like pretending that things like tofu, tempeh and seitan -- all perfectly good protein sources - are the same as meat dishes. The use of the word "rib" in the "Spicy-sweet Seitan Ribs" annoys me, probably out of all proportion to its meaning. But they're not ribs; there's no herd of wild seitans hunted for their succulent rib meat. I suppose it makes it easier for some people to transition from meat-eating to think about the protein substitutes as being meaty, but since I'm a crank, I find it a little too precious. (I feel the same way about "Tofurkey" too. IMO, there's not enough *facepalm* in the world for how cutesy that is.)

Robertson gives us a nice introduction to slow-cooking with tips and equivalencies that will make the process even simpler. She pays particular attention to the cooking of beans which, though they're remarkably nutritious and cheap vegan food, can be tricky to cook well. This should go a long way towards convincing readers that it really isn't hard to buy dry beans and lentils and cook them up for use in some fairly tasty dishes. In short, Robertson has provided a way to get involved in vegan cooking that is fairly painless for most of us.

Even if we have tight schedules, or are flailing around looking for ways to kick the meat habit, there are solutions here. Very little of what Robertson uses in her recipes is uncommon and almost nothing is hard to get unless you live in a small town where things like nutritional yeast and miso aren't common. She even includes recipes for things like vegan cream cheese! One caveat: Robertson uses seitan in a lot of these dishes. If you're gluten-free, be aware that seitan is basically wheat gluten turned into a chewy, protein substitute. There are gluten-free seitans out there, but I can't say I've ever seen them. You'll have to do a bit of stepping to find them, I think.
22 of 22 people found the following review helpful
4.0 out of 5 stars Get out the slow cooker!! 25 Oct 2012
By J. Paschal - Published on
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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