My slow cooker gets used all year-round.
Aand since we’re trying to incorporate more meatless meals into our routine, I just had to find some yummy vegan Crockpot recipes.
Don’t worry, they’re not all veggie soups and watery broths!
These 30 sensational vegan Crockpot recipes include veggie tikka masala, jambalaya, lasagna, and even a vegan pot roast.
They’re filling, warm, easy to make, and impossible to resist.
Once you see how easy these are and you’ve tried a few, maybe finish dinner off with this unbelievable vegan slow cooker chocolate cake.
I know this dip doesn’t look particularly appetizing, but I can tell you it tastes beyond delicious.
You’ll use vegan cream cheese which melts in the pot, giving this a faux-cheesy finish. Add to that some spicy salsa, and this tastes just like nacho dip.
I recommend throwing in some nutritional yeast (aka nooch) to boost the cheese flavor, but it’s not essential.
Either way, this is warm, full of texture, and very tasty.
Black beans have a mild, almost buttery flavor, but they’re very distinguishable from, say, kidney beans.
They’re also loaded with antioxidants, vitamins, and calcium.
Since this soup uses dried beans, it’s super inexpensive to make. Of course, you can use canned if you prefer.
Just cut the cooking time in half, so they don’t turn to mush.
The blend of onions, pepper, salsa, garlic, jalapeños, chili powder, cumin, cayenne, and paprika is spot on, but for added heat, I would double the jalapeńos.
Traditional jambalaya includes andouille sausage, chicken (or pork), and a seafood element, such as shrimp or crawfish.
Take all that away, and you might think this is a bland dish.
Luckily, there are so many amazing vegan options available these days.
Vegan sausage is a great addition, and if you make your own, it’s easy to modify the flavor.
Many vegan mac & cheese recipes call for cashew cream, which is tasty but kind of time-consuming to make.
Instead, this simple dairy-free crockpot recipe has you toss a few key ingredients into the pot, letting it do all the hard work.
To make the vegan cheese sauce, you’ll need vegan cheddar and mozzarella, plus your favorite unsweetened plant-based milk, nooch, and paprika.
Though it’s possible to buy tikka masala spice ready-made, if you have the means to make your own, I highly suggest you take the extra time.
All you need is garam masala, paprika, cumin, sea salt, coriander, sugar, turmeric, and cayenne pepper.
I like to reduce the coriander and add extra paprika.
Once you have the spices ready, you’ll add them to the Crockpot with the diced potatoes, drained chickpeas, green peas, pepper, jalapeño, tomato purée, and fire-roasted tomatoes.
If you want this nut-free, just add coconut cream at the end instead of the blended cashews.
I had to include a few soups and stews because what’s a round-up of slow cooker recipes without them, right?
The Crockpot was made for soup, after all, and this recipe is both gluten-free and vegan.
It’s a lightning-fast mix of beans, carrots, celery, onion, garlic, and sage, and it turns out very rich and creamy.
However, many recipes like this (that aren’t vegan) usually include ham or bacon to add salt and smoke to the mix.
Luckily, you can imitate that taste with liquid smoke.
Use it sparingly, as it’s very concentrated, but you won’t believe the difference it makes.
If you take away the ground meat, every chili is vegan when you think about it.
Full of beans, tomatoes, corn, and peppers, there’s not normally milk or cream added. So, you could take your go-to recipe and simply omit the beef or pork.
Just don’t add sour cream or shredded cheese to the top!
If you think you’ll miss that meaty texture, try making this vegan ground beef.
When I think of stew, my mind turns to big chunks of beef in a rich red wine sauce with plenty of hearty root vegetables.
So, what can you add if you take away the beef? How about chestnut mushrooms?
They have a mild, meaty texture and will add lovely earthy notes to the mix.
Of course, you could also use portobellos, which I think are meatier than the others.
If they’re not cooked right, lentils can be very bland and mushy. Red lentils especially are known to turn to mush when overcooked.
But they’re also extremely high in protein and fiber while being low in fat and very filling. That’s a winning combination when looking for vegan recipes.
This recipe calls for green or brown dry lentils, which will hold their shape far better than the red kind, and you won’t need to pre-cook or soak anything.
Instead, just add everything to the pot and set it to cook.
Lasagna is such a comforting dish, but it’s also brimming with carbs and cheese. Not to mention, it takes time to put it all together.
Start by cooking the vegetables until they’re tender. Pan fry or roast them, depending on what you’re in the mood for.
The best thing about this recipe is that you can use uncooked lasagne sheets, so there’s no need to boil water.
Instead, just layer them in between the sauce and cashew cream.
If you need this to be nut-free, try this yummy tofu ricotta recipe.
Maafe is a traditional West African stew made with tomatoes and some kind of ground nuts.
Some people serve it with rice while others choose couscous or sweet potatoes.
For this vegan version, you’ll put the chickpeas and vegetable stock into the Crockpot with spices, diced tomatoes, sweet potatoes, peanut butter, onion, garlic, and ginger.
As everything cooks, the sweet potatoes will soften, and some will mash, adding to the sauce, so it’s thick.
This wouldn’t be the same without the nut element, but if you can’t have peanut butter, you could try almond butter instead.
Butternut squash is one of the easiest things to make vegan. It’s full of veggies already, and since it’s naturally sweet and nutty, it’s only made better by adding coconut milk.
Unusually, the recipe also includes a Granny Smith apple, which adds a layer of crisp, tart flavor to the creaminess.
Before you add the coconut milk, I recommend you temper it with some of the soup first. That way, it doesn’t curdle when you add it to the pot.
Enchiladas are like big, beautiful tacos, full of tasty ingredients and smothered in tomato sauce.
They’re bold and messy and such a satisfying choice for dinner.
There are instructions here for making your own enchilada sauce. If you have the time, please give it a shot. Otherwise, store-bought will work just fine.
For the filling, you’ll mix canned pinto beans with corn, onion, garlic, green chiles, cumin, and oregano.
Then, fill the tortillas and layer them in the pot with the sauce.
Minestrone soup is usually vegetarian, if not vegan.
Occasionally, you might see meat in the mix, but whenever I’ve ordered it in a restaurant, it’s been all veggies and pasta.
Provided you stick with vegetable stock, this can then be made with any number of tasty ingredients.
Navy beans are creamy and turn wonderfully tender, but I’ve made this with kidney beans in a pinch, and it was just as good.
I used to hate tofu and its mushy texture. I just couldn’t stomach it, and I think it’s why I was put off so many vegan recipes.
But now I know how to prep and cook it; I use it all the time.
The trick to making the best tofu that doesn’t just break apart as it cooks is to use the extra firm kind and take the time to press it.
A tofu press is worth the investment if you use tofu a lot. If not, just put it on paper towels with something heavy on top.
The excess liquid will seep out, and you’ll have firm tofu that you can actually cook with. So easy!
Cooking with slow cooker liners can take some getting used to. It’s just a little odd to see your food in a plastic bag.
But once you see how easy the clean-up is, you’ll never look back.
If you’re not a fan of kale, which can be pretty bitter, feel free to swap it out for spinach.
Just keep in mind that it shrinks more, so you might need an extra cup.
When I first saw this title, I thought it was chickpea butter, like peanut butter. But I was wrong!
This is a vegan spin on butter chicken, and it has all the same fantastic taste.
Again, you can buy butter chicken spice in the store ready-made if you prefer. But if you choose to make it yourself, this has fewer ingredients than the tikka.
All you need is garam masala, curry powder, chili powder, ginger, and salt & pepper.
Mix that with coconut milk and tomato puree, and you’ve got your sauce.
Did you know that quinoa is gluten-free and bursting with fiber, minerals, amino acids, antioxidants, and tons of protein?
It’s also far better than rice in terms of nutritional content, and it’s easier to cook to boot.
Like rice, though, it’s effortless to season. Just cook it in vegetable stock, and it will infuse with the flavors almost instantly.
Unlike instant or quick oats, steel-cut oats are thicker and take longer to cook. That makes them the perfect candidate for slow cooker recipes.
Where instant or quick oats will turn to mush, steel-cut oats will hold their shape beautifully.
Once cooked, they turn creamy and chewy while retaining some of their natural bite.
They’re also slightly nutty, which adds a lovely taste to the dish.
I find that the best hot chocolate recipes include milk and lots of it. If there’s too much hot water, it just tastes watery and bland.
To get that same marvelous richness, you’ll use almond milk and canned coconut milk.
That stuff is way thicker than regular coconut milk, so it makes this insanely creamy.
But it doesn’t stop there. You’ll also use sweetened condensed coconut milk for an extra indulgent finish.
Readers beware! This corn chowder soup is to die for. Trust me and make double because you’ll want to hide a stash for yourself.
It’s sweet, creamy, and also savory, thanks to the vegetable stock.
Plus, it’s a breeze to throw together. Use frozen corn along with diced potatoes, onion, celery, carrot, garlic, parsley, chives, thyme, corn starch, paprika, and salt & pepper.
In some larger supermarkets, you can even buy a pack of soup base with carrots, celery, and onion, so you won’t need to buy a whole bunch of each.
I always add potatoes or squash to my chili recipes because they add flavor and substance for little extra money.
Sweet potatoes and butternut squash are incredibly delicious and add a nice pop of color, too.
You’ll also notice cocoa powder on the list for this, and if you’ve ever tried mole before, you’ll know that chocolate brings a rich intensity to the mix and pairs perfectly with the other spices.
Ratatouille is a famously vegan side dish full of fresh vegetables and a rich sauce full of herbs and spices.
You often see it made with eggplant, peppers, summer squash, garlic, onion, and tomatoes, along with a slew of herbs, like basil, parsley, and thyme.
Surprisingly, using the slow cooker will not only save you time but will cook the vegetables better than on the stovetop.
This is down to the way the heat is distributed. You’ll just need to remember to remove the lid for the last hour to help some of the excess water evaporate.
As with the chili recipe above, I find that vegan bolognese often lacks a particular meaty texture.
Sure, you can add veggies and use a rich sauce, but I enjoy the mouthfeel of the meat.
Believe it or not, lentils make a terrific substitution.
If you can find French puy lentils, that’s great. They’re known to be some of the best around! If not, brown or masoor dal will do the trick.
Mashed potatoes will always be a winning choice at any dinner, and they’re beloved by kids and grown-ups alike.
Of course, to make them vegan, you have to skip the milk, butter, and cheese!
One clever way to ensure they’re flavorful is to cook them in vegetable stock.
Then, you’ll use that and vegan butter at the end to ensure they’re mashed to perfection.
Chickpeas are full of fiber, B vitamins, iron, potassium, and magnesium, and they contain no cholesterol, making them very heart-healthy.
In addition, they’re satisfying, mild in flavor, and readily available in both cans and dry.
The sauce for this is a mixture of balsamic vinegar and tomatoes, as well as garlic, ginger, coriander, and coriander seeds.
Serve it with a spoonful of the quinoa from above, and it will make a lovely meatless meal.
Even the pickiest of kids will eat spaghetti, and if you make your own sauce, you can so easily add all kinds of vegetables to the mix without them knowing.
The best part is that if you plan on blending this (to hide the veggie chunks), you don’t even need to dice anything.
Instead, just cut the veg into chunks and let it soften in the pot.
After six hours, even half an onion will be cooked enough to blitz.
Taco soup is more or less thin chili. It typically includes all the same ingredients; only there’s a lit more liquid in the mix.
With that in mind, it won’t come as a surprise to see beans, corn, tomatoes, and peppers on the list of ingredients.
Tofu is made from soy milk and has a smooth texture with little taste.
In contrast, tempeh is made from whole soybeans and has a lovely nutty flavor and chewy texture.
To ensure it keeps its texture, you’ll sear it, just like you would beef, before placing it in the slow cooker with the vegetables.
One thing to note with this recipe is that the sauce is much more like an authentic beef stew. That’s down to the red wine and vegan “beef” broth.
A hot pot is a traditional Chinese meal where a big soup pot is served in the middle.
Families gather and cook their meats and veggies in the pot around a table.
This is a western take on that, using some of the same unique flavors, including a lovely ginger soy sauce that gets added at the end.
Using garlic and ginger paste will help to cut down on the prep and make the flavors more pronounced.
You should be able to find them in your local grocery store or online.
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