Try a suet pudding made with leeks some cheese and a variety of beans.
Vegi suet
veg of choice
flour
mushrooms
onion
1 pyrex bowl or pudding basin
Make the suet pastry - instruction on the pack, get vegi suet and roll into a circle, cut 1/4 out and reserve for the lid.
Grease the inside of the bowl quite liberally because you want the pudding to turn out.
Now you want the veg to be is some sort of veg sauce / gravy so you might want to make a cheese sauce or use passata or even a tin of condensed soup.
Line the bowl with the suet pastry, add your veg, things like tinned bean, pulses and mushrooms work well as do leeks.
Make a lid out of the remaining suet and put on the bowl, use water to stick the lid to the pudding, make a hole in the top.
In the slow cooker put a folded tea towel in the bottom, without it the pudding can go crispy.
Put the bowl on the tea towel and pour in your liquid in through the lid.
Pour boiling water into the sc so it comes about 1/4 of the way up the pudding bowl.
Put the sc lid on and leave for about 4 hours.
When ready to serve put a plate upside down on the pudding and turn them both over, twist the upside down bowl a few times and you should be able to lift the bowl and have a pudding.
Keeping to the suet theme good old fashioned jam roly poly, or the same sort of thing but with finely chopped mushrooms and refried beans - for both wrap in foil and put on an upside down bowl so you are steaming above the water.
Stuffed apples - stuff with veggi mincemeat or raisins and cinnamon