Are you tired of sacrificing flavor for convenience on busy weeknights? Look no further! These easy vegan crockpot recipes are perfect for a quick and satisfying dinner that’s ready when you need it. With minimal prep time and maximum flavor, these plant-based meals will become your new go-to solution for a stressful evening.
From hearty stews to creamy curries, our collection of 18 vegan crockpot recipes is sure to please even the pickiest eaters. And with ingredients like lentils, chickpeas, and sweet potatoes, you’ll be getting a nutritional boost in every bite.
In this article, we’ll dive into some of our favorite vegan crockpot recipes that are perfect for busy weeknights. From classics like chili and stew to more exotic flavors like Moroccan tagine and Thai coconut soup, there’s something for everyone. So grab your crockpot and let’s get cooking!
Slow Cooker Vegan Chili
A hearty, comforting chili recipe that’s perfect for a chilly evening. This slow cooker vegan chili is easy to prepare and packed with flavor.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans (canned or cooked from scratch)
– 2 cups cooked black beans (canned or cooked from scratch)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat the olive oil in a pan over medium-high heat. Add the onion, garlic, and bell pepper. Cook until the vegetables are tender, about 5 minutes.
2. Transfer the mixture to a slow cooker. Add the kidney beans, black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well.
3. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh cilantro or scallions (optional).
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Lentil Curry
This hearty and flavorful Crockpot Lentil Curry is a perfect blend of spices, lentils, and vegetables, making it a delicious and nutritious meal option.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 can (15 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Add all ingredients to the Crockpot.
2. Cook on Low for 8-9 hours or High for 4-5 hours.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 8-9 hours (Low) or 4-5 hours (High)
Vegan Black Bean Soup
Vegan Black Bean Soup Recipe
This hearty soup is a flavorful and nutritious vegan option, packed with the rich flavors of black beans, onions, garlic, and spices.
Ingredients:
– 1 can black beans, drained and rinsed (15 ounces)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium red bell peppers, chopped
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 ounces)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onions, garlic, and red bell peppers in a little water until tender.
2. Add the cumin, smoked paprika (if using), black beans, vegetable broth, and diced tomatoes. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25 minutes
Slow Cooker Butternut Squash Stew
This hearty stew is a perfect fall comfort food, packed with the warm flavors of butternut squash, chicken, and spices. It’s easy to prepare in your slow cooker, making it a great option for a busy weeknight dinner or a casual weekend gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In your slow cooker, combine the squash, chicken, onion, garlic, chicken broth, heavy cream, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegan Chickpea Tikka Masala
Experience the rich flavors of Indian cuisine with this simple and delicious vegan chickpea tikka masala recipe.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 1/2 cup plain vegan yogurt
– 2 tbsp lemon juice
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp garam masala powder
– 1/2 tsp cayenne pepper (optional)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine chickpeas, yogurt, lemon juice, cumin, coriander, garam masala powder, and cayenne pepper (if using). Blend until smooth.
3. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Pour the blended chickpea mixture into the skillet and stir to combine with the onion and garlic.
6. Bring the mixture to a simmer, then reduce heat to low and let cook for 15-20 minutes or until the sauce has thickened slightly.
7. Stir in coconut milk and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Crockpot Vegan Potatoes and Greens
This hearty, comforting dish is a perfect blend of potatoes and greens cooked to perfection in a crockpot. It’s a great option for a weeknight dinner or a weekend brunch.
Ingredients:
– 2-3 large potatoes, peeled and cubed
– 1 bunch of kale, stems removed and chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Add the potatoes, kale, onion, garlic, olive oil, and thyme to a crockpot.
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 fresh herbs if desired.
Cooking Time: 3-8 hours
Slow Cooker Vegan Ratatouille
A hearty and flavorful French-inspired dish that’s perfect for a cold winter’s day, this vegan ratatouille is made easily in your slow cooker. This recipe makes 6-8 servings.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium eggplants, chopped
– 2 medium bell peppers, chopped
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Add the onion, garlic, eggplant, bell peppers, diced tomatoes, vegetable broth, and thyme to your slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 8 hours or high for 4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 4-8 hours
Vegan Lentil and Vegetable Stew
A hearty and comforting stew made with red lentils, an assortment of colorful vegetables, and aromatic spices.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, celery, and bell pepper. Cook until the vegetables are tender, about 10 minutes.
3. Add the lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
5. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Crockpot Vegan Minestrone Soup
This comforting Crockpot soup recipe is a perfect blend of vegetables, beans, and pasta, making it a satisfying meal for any time of the year. With minimal effort, you’ll have a warm and nourishing bowl of goodness waiting for you.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 small onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 1 celery stalk, sliced
– 1 cup small pasta shapes (such as elbow macaroni)
– 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 the Crockpot in the order listed.
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 parsley if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Slow Cooker Sweet Potato and Black Bean Chili
Cozy up with this hearty, slow-cooked chili that combines the natural sweetness of sweet potatoes with the savory flavor of black beans. Perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can diced tomatoes
– 1 tsp ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In the slow cooker, combine sweet potato, black beans, onion, garlic, and red bell pepper.
2. Pour in vegetable broth, diced tomatoes, and cumin. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh cilantro or scallions (optional).
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegan Coconut Curry Lentils
A flavorful and nutritious vegan dish that combines the creaminess of coconut milk with the warmth of Indian spices, all wrapped up in a hearty lentil curry.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add lentils, coconut milk, salt, and pepper; stir to combine.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Crockpot Vegan Split Pea Soup
This hearty and comforting soup is a perfect way to warm up on a chilly day. With just a few simple ingredients, you can create a delicious and nutritious meal that’s free from animal products.
Ingredients:
– 1 cup dried split peas
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Add all ingredients to the Crockpot.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Use an immersion blender to puree the soup to your desired consistency.
Cooking Time: 4-10 hours
Slow Cooker Vegan Moroccan Tagine
Experience the warm, aromatic flavors of Morocco with this easy-to-make vegan slow cooker tagine. A perfect blend of spices and herbs will transport your taste buds to the bustling souks of Marrakech.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) chickpeas, drained and rinsed
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
2. Transfer the mixture to a slow cooker. Add the bell pepper, chickpeas, vegetable broth, cumin, smoked paprika, cinnamon, turmeric, salt, and black pepper. Stir well.
3. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
4. Garnish with parsley before serving.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Vegan Quinoa and Vegetable Casserole
A hearty, plant-based casserole that combines the nutty flavor of quinoa with a colorful medley of roasted vegetables. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 bell peppers, chopped
– 2 zucchinis, chopped
– 1 red potato, peeled and cubed
– 1 cup frozen corn kernels
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: vegan cheddar shreds or nutritional yeast for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add bell peppers, zucchinis, potato, and cumin; cook for an additional 10-12 minutes or until vegetables are tender.
5. In a greased 9×13-inch baking dish, combine cooked quinoa, vegetable mixture, and corn kernels.
6. Season with salt and pepper to taste.
7. Bake for 25-30 minutes or until heated through.
8. Optional: sprinkle vegan cheddar shreds or nutritional yeast on top before serving.
Cooking Time: 45-50 minutes
Crockpot Vegan Stuffed Peppers
This recipe is a delicious and healthy twist on traditional stuffed peppers, featuring sweet bell peppers filled with a flavorful mixture of quinoa, black beans, corn, and vegan seasonings.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat the Crockpot to Low.
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in the Crockpot.
3. In a large bowl, combine quinoa, black beans, corn kernels, olive oil, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Cook on Low for 6-8 hours or High for 3-4 hours.
6. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Slow Cooker Vegan Mushroom Stroganoff
A comforting and flavorful vegan twist on the classic dish, perfect for a cozy evening in.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
– 1/2 cup non-dairy sour cream (such as soy or almond)
– 1 tablespoon Dijon mustard
– 8 ounces vegan eggless noodles (such as rice-based or quinoa-based)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms, garlic, paprika, thyme, salt, and pepper. Cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. Transfer the mixture to a slow cooker. Add the vegetable broth, non-dairy sour cream, and Dijon mustard. Stir to combine.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. About 30 minutes before serving, cook the vegan noodles according to package instructions.
7. Serve the Stroganoff over the noodles.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegan Slow Cooker Baked Beans
Elevate your bean game with this easy and delicious vegan slow cooker baked beans recipe, perfect for a comforting side dish or as a filling main course.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 1 tablespoon maple syrup
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: 1/4 cup vegan bacon bits or chopped bell peppers for added flavor
Instructions:
1. In the slow cooker, combine soaked navy beans, onion, garlic, ketchup, apple cider vinegar, maple syrup, smoked paprika, salt, and pepper.
2. Stir well to combine all ingredients.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Vegan Thai Coconut Soup
Warm up with this comforting and aromatic Crockpot Vegan Thai Coconut Soup, packed with the flavors of Thailand. This easy-to-make recipe is perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 1/4 cup curry paste
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cumin powder
– Salt and pepper, to taste
– 1 red bell pepper, sliced
– 1 can (14 oz) diced tomatoes
– Fresh cilantro, chopped (optional)
Instructions:
1. Add all ingredients except for the coconut milk to the Crockpot.
2. Cook on low for 4-5 hours or high for 2 hours.
3. Stir in the coconut milk and adjust seasoning as needed.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 2-5 hours
Summary
Get ready to simplify your weeknight meals with these 18 easy vegan crockpot recipes! From hearty stews and curries to comforting soups and casseroles, there’s something for everyone. Whip up a delicious Vegan Chili, Lentil Curry, or Black Bean Soup in just minutes, then let the slow cooker do the rest. Perfect for busy days, these plant-based recipes are easy to make and packed with flavor. Whether you’re a seasoned vegan or just starting out, these slow-cooked delights will become new favorites.
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