When it comes to meal prep for busy weeknights, few things are as convenient and comforting as a hearty, plant-based dish simmering away in your slow cooker. And with these 20 delicious easy vegan crockpot recipes, you’ll be all set for a stress-free dinner that’s not only good for you but also kind to the planet. From classic comfort foods like chili and mac ‘n cheese to international-inspired dishes like Moroccan tagine and Thai curry, there’s something on this list for every taste bud and dietary preference. And the best part? Each recipe is incredibly easy to prepare – simply toss your ingredients into the crockpot in the morning, and come home to a warm, ready-to-eat meal that’s sure to please even the pickiest of eaters.
Slow Cooker Vegan Chili
This slow cooker vegan chili recipe is a comforting blend of plant-based goodness, perfect for a chilly evening or a quick weeknight dinner. With minimal prep and maximum flavor, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup canned diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Add all ingredients to a slow cooker and stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with chopped fresh cilantro or scallions (optional).
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Coconut Lentil Curry
This creamy curry is a perfect blend of Indian spices and coconut milk, making it a flavorful and nutritious meal option. With the addition of red lentils, this dish becomes a hearty and satisfying bowl of goodness.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger until the onions are translucent.
2. Add cumin, curry powder, and turmeric; cook for 1 minute.
3. Add lentils, coconut milk, and vegetable broth; bring to a boil.
4. Reduce heat and simmer, covered, for 30-40 minutes or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves.
Cooking Time: 45 minutes
Vegan Crockpot Minestrone Soup
Vegan Crockpot Minestrone Soup Recipe
Summary: Hearty, comforting, and packed with plant-based goodness, this vegan minestrone soup is a perfect meal for any time of the year. This easy-to-make crockpot recipe requires minimal effort, but delivers maximum flavor.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 4 cups vegetable broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Add all ingredients to a crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Easy Vegan Black Bean Stew
This hearty stew is a perfect blend of flavors and textures, packed with nutritious black beans, tender vegetables, and aromatic spices. It’s an ideal comfort food for a quick and satisfying meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the bell pepper and cook until tender.
3. Stir in the cumin, paprika, salt, and pepper.
4. Add the black beans, diced tomatoes, and vegetable broth. Bring to a simmer.
5. Reduce heat and let cook for 20-25 minutes or until the flavors have melded together.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Spicy Sweet Potato and Chickpea Stew
This hearty stew combines the natural sweetness of sweet potatoes with the savory flavor of chickpeas, all wrapped up in a spicy kick from cumin and chili flakes.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (14.5 oz)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili flakes
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the sweet potatoes, chickpeas, cumin, chili flakes, diced tomatoes, and vegetable broth. Stir well to combine.
3. Bring the stew to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40 minutes
Vegan Slow Cooker Ratatouille
Vegan Slow Cooker Ratatouille Recipe
Savor the flavors of Provence with this comforting and easy-to-make vegan ratatouille recipe. Perfect for a cozy dinner or a weeknight meal.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium eggplants, chopped
– 2 medium zucchinis, chopped
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In the slow cooker, combine onion, garlic, eggplants, zucchinis, red bell pepper, diced tomatoes, vegetable broth, olive oil, and thyme.
2. Season with salt and pepper to taste.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Hearty Lentil and Vegetable Soup
Warm up with this comforting and nutritious soup, packed with protein-rich lentils, aromatic vegetables, and a hint of spice. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, carrots, celery, and garlic in a little water until tender.
2. Add the lentils, diced tomatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Vegan Crockpot Mushroom Stroganoff
Elevate your comfort food game with this rich and satisfying vegan take on the classic Russian dish. This slow-cooked recipe is perfect for a weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup vegan sour cream
– 1 teaspoon Dijon mustard
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 8 oz. vegan eggless noodles (such as rice noodles or quinoa noodles)
– Fresh parsley, chopped (optional)
Instructions:
1. In the crockpot, combine olive oil, onion, and mushrooms. Cook on low for 6-8 hours.
2. Stir in vegan sour cream, Dijon mustard, paprika, garlic powder, salt, and pepper.
3. Cook an additional 30 minutes to allow flavors to meld.
4. Cook eggless noodles according to package instructions. Drain and set aside.
5. Serve the crockpot mixture over cooked noodles. Garnish with chopped parsley, if desired.
Cooking Time: 6-8 hours (plus 30 minutes to serve)
Quinoa and Black Bean Tacos Filling
This flavorful filling combines the nutty taste of quinoa with the savory goodness of black beans, making it a perfect base for your tacos. With just 10 ingredients and under 20 minutes cooking time, this recipe is quick, easy, and packed with nutrients.
Ingredients:
– 1 cup cooked quinoa
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 tablespoon chopped fresh cilantro (optional)
– 1 lime, cut into wedges (optional)
Instructions:
1. Heat olive oil in a medium skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin and chili powder; cook for 1 minute.
4. Add black beans, quinoa, salt, and pepper. Cook, stirring occasionally, until heated through (about 5-7 minutes).
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro and a squeeze of lime juice if desired.
Cooking Time: 15-20 minutes
Slow Cooker Vegan Butter Chicken
Elevate your mealtime with this rich and creamy vegan butter chicken recipe, made possible by the magic of a slow cooker.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1/4 cup vegan butter or margarine
– 1 tsp garam masala
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Add chicken, onion, garlic, coconut milk, vegan butter, garam masala, cumin, salt, and pepper to the slow cooker.
2. Cook on Low for 6-8 hours or High for 3-4 hours.
3. Stir well before serving. Garnish with fresh cilantro leaves.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Easy Vegan Crockpot Mac and Cheese
A comforting and creamy vegan macaroni dish that’s perfect for a cozy night in. This recipe is easy to make and requires minimal effort, making it a great option for busy days.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In the crockpot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (about 5 minutes).
3. Add cooked macaroni, vegan cheese shreds, non-dairy milk, paprika, salt, and pepper to the crockpot. Stir well to combine.
4. Cook on low for 2-3 hours or high for 1 hour. Stir occasionally to prevent sticking.
5. Serve hot and enjoy!
Cooking Time: 2-3 hours (low) or 1 hour (high)
Three-Bean Vegan Chili
This hearty, plant-based chili recipe is a perfect blend of flavors and textures, featuring three types of beans for added fiber and protein. It’s easy to make and great for meal prep or a quick weeknight dinner.
Ingredients:
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups mixed beans (black, kidney, and pinto)
– 1 cup canned crushed tomatoes
– 1 cup vegetable broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the mixed beans, crushed tomatoes, vegetable broth, chili powder, and cumin. Stir well.
3. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Cooking Time: 20-25 minutes
Vegan Slow Cooker Split Pea Soup
Warm up with a hearty, comforting bowl of split pea soup made entirely plant-based. This slow cooker recipe is perfect for a cozy night in or a busy day when you need a nutritious and filling meal.
Ingredients:
– 1 cup dried green or yellow split peas
– 2 cups water or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Add all ingredients to a slow cooker.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 4-10 hours
Thai Coconut Curry with Tofu
This recipe combines the creamy richness of coconut milk with the bold flavors of Thai curry spices, all wrapped up with tender and crispy tofu. Perfect for a quick and satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 tablespoons Thai red curry paste
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Add mixed vegetables and tofu back into the skillet. Season with salt and pepper.
6. Simmer for an additional 2-3 minutes or until vegetables are tender.
7. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Vegan Crockpot BBQ Jackfruit Sandwiches
Satisfy your cravings with this deliciously easy recipe, featuring tender jackfruit smothered in a tangy BBQ sauce and served on a toasted bun.
Ingredients:
– 1 can of young green jackfruit in brine (drained and rinsed)
– 1/4 cup BBQ sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon onion powder
– Salt and pepper, to taste
– 4 hamburger buns
– Coleslaw or pickles (optional)
Instructions:
1. Add the jackfruit, BBQ sauce, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to a crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Assemble the sandwiches by placing the jackfruit mixture onto the hamburger buns.
4. Top with coleslaw or pickles, if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Vegan Pot Pie Stew
A comforting and flavorful slow-cooked stew that simulates the taste of a traditional pot pie, minus the pastry crust! This plant-based version is perfect for a cozy night in.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 cup vegetable broth
– 1/2 cup non-dairy milk (soy or almond)
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup frozen mixed vegetables (peas, corn, carrots)
– 1/2 cup vegan puff pastry cubes (homemade or store-bought)
Instructions:
1. Preheat slow cooker to low heat.
2. In a large skillet, sauté onion and garlic in olive oil until softened. Add carrots, potatoes, thyme, salt, and pepper; cook for 5 minutes.
3. Transfer the mixture to the slow cooker with broth, milk, and frozen vegetables. Stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. About 30 minutes before serving, stir in vegan puff pastry cubes.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Moroccan Chickpea and Sweet Potato Tagine
Experience the rich flavors of Morocco with this hearty and aromatic tagine dish, featuring tender sweet potatoes and chickpeas cooked in a fragrant spice blend.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Bake for 35-40 minutes or until sweet potatoes are tender.
Cooking Time: approximately 45 minutes
Vegan Crockpot Lasagna Soup
Savor the flavors of Italy with this hearty and comforting vegan lasagna soup, made easy in your crockpot!
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup vegan lasagna noodles, broken into pieces
– 2 cups vegetable broth
– 1/4 cup nutritional yeast
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley or oregano for garnish (optional)
Instructions:
1. Add all ingredients to your crockpot in the order listed above.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir occasionally to prevent noodles from sticking together.
4. Serve hot, topped with additional parsley or oregano if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Easy Slow Cooker Vegan Jambalaya
This recipe is a vegan twist on the classic Southern dish, featuring sautéed vegetables, grains, and spices cooked to perfection in a slow cooker. Perfect for a quick and easy meal that’s packed with flavor.
Ingredients:
– 1 cup uncooked brown rice
– 1 cup diced bell peppers (any color)
– 1 cup diced onion
– 2 cloves garlic, minced
– 1 cup cooked kidney beans (canned or cooked from scratch)
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Add all ingredients to a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Vegan Crockpot Apple Cinnamon Oatmeal
Warm up with a comforting and healthy breakfast that’s perfect for chilly mornings. This slow-cooked oatmeal is infused with the sweetness of apples, the warmth of cinnamon, and the creaminess of plant-based milk.
Ingredients:
– 1 cup rolled oats
– 2 cups non-dairy milk (such as almond or soy milk)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon maple syrup
– 1/2 apple, peeled and diced (about 1/2 cup)
– 1/4 teaspoon vanilla extract
Instructions:
1. Add the oats, non-dairy milk, cinnamon, and salt to a crockpot. Stir until well combined.
2. Add the diced apple and maple syrup to the pot. Stir gently.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, stir in the vanilla extract.
5. Serve hot, topped with additional cinnamon if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Summary
Discover 20 delicious and easy vegan crockpot recipes perfect for busy weeknights. From hearty stews to creamy curries, these plant-based dishes are sure to please even the pickiest eaters. Recipes include Vegan Crockpot Chili, Creamy Coconut Lentil Curry, Spicy Sweet Potato and Chickpea Stew, and many more. With minimal prep time and maximum flavor, these slow cooker recipes make mealtime a breeze. Get ready to cook up a storm with these mouth-watering vegan crockpot dishes!
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