Vegetarian and Vegan crockpot recipe
Being a vegan or vegetarian doesn’t mean you have to give up delicious, satisfying meals.
And you don’t need takeout when you can make delicious crockpot cuisine at home with these slow cooker vegetarian recipes.
There’s nothing better than easily prepped, fix-it-and-forget-it slow cooker recipes to make vegan weeknight suppers and even weekend entertaining – a snap of the finger.
Let’s get started…
Real quick before we get into this…
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One place, $19.99 a month, cancel whenever. Grab access here and come back for the recipe. Worth it, I promise.
The Weeknight Minestrone That Basically Cooks Itself While You Doom Scroll
You know those nights where you get home and the thought of standing over a stove makes you wanna cry?
This minestrone is for those nights.
Vegetable broth, crushed tomatoes, kidney beans, carrots, celery, green beans, zucchini… you literally just dump it all in your crockpot and walk away.
Six to eight hours on low and your whole house smells like your grandma’s kitchen, except nobody had to stand there stirring anything.
One reviewer called it “very good and easy” and honestly thats probably the most accurate two word review of any crockpot recipe ever.
Oh and cook the elbow macaroni separate so it doesn’t turn into mush.
Trust me on that one.
With over 250 ratings this thing has been tested by enough families to know its legit.
Fire Roasted Veggie Chili With Sweet Potatoes That’ll Make Meat Eaters Forget What They’re Missing
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Can we talk about how sweet potatoes in chili is one of those things you didn’t know you needed til you tried it?
Because wow.
This EatingWell recipe is high fiber, packed with fire roasted tomatoes and black beans, and it takes like 20 minutes of actual work before the crockpot does its thing for 6 hours.
The bell peppers give it this sweetness that balances out the chili powder and cumin real nice.
And that cilantro lime finish at the end?
Thats the part that takes it from “good slow cooker chili” to “wait you made this at home?”
Throw some shredded cheese on top if you’re vegetarian and not fully vegan, or skip it and its still incredible either way.
This is what weeknight dinners should look like when you’re exhausted and just want something warm in a bowl.
This Quinoa Chili Got Meat Eaters Coming Back for Seconds and I’m Not Even Surprised
Okay so this Delish recipe is kinda wild in the best way.
Chickpeas, kidney beans, pinto beans, quinoa, sweet potato, AND cauliflower all in one pot.
Its vegan, its gluten free, and it somehow has this depth of flavor that makes you forget there’s no meat anywhere near it.
The ancho chile is doing a LOT of the heavy lifting here and I love that for us.
One person in the comments subbed the cauliflower for ground chicken and said it was “seriously so good” which… sure, but the original vegan version doesn’t need any help.
Another reviewer slow cooked it for 8 hours on low instead of 4 on high and said the flavor was even better that way.
So if your patient enough to wait, maybe try that.
Perfect 5 star rating too.
Just saying.
A Chickpea and Butternut Squash Stew That Tastes Way Fancier Than the Effort You Put In
Not gonna lie, when I saw “BBC Good Food” on this one I already knew it was gonna be solid.
They don’t miss.
This stew is butternut squash and chickpeas with smoked paprika, cumin, ground ginger, and coriander all simmering together for like 5 to 7 hours.
That spice combo is doing something magical.
Its low fat, high fiber, and honestly the kind of meal that makes you feel good about yourself without tasting like you’re punishing yourself.
Serve it over couscous and you’ve got a whole vibe.
Like a rainy Sunday afternoon, blanket on the couch, something good on TV kinda vibe.
You know exactly what I mean.
Creamy Red Lentil Curry With Sweet Potatoes That’ll Have Your Whole House Smelling Unreal
If you’ve never made curry in a slow cooker you are genuinely missing out on one of lifes easiest wins.
This Well Plated recipe uses red lentils, sweet potatoes, Thai red curry paste, garam masala, turmeric, and then you hit it with coconut milk right at the end.
That coconut milk part is where the magic happens.
Everything gets creamy and rich and you’re sitting there like… this is vegan??
Victoria from the comments said it was “super quick to make” and she’s definitely making it again, and Suzanne literally swapped the sweet potatoes for butternut squash and called it a “HUGE success.”
So yeah theres room to play around with it.
Serve it over basmati rice or quinoa and just… sit with it for a minute.
Nearly a perfect 5 star rating from folks who actually made it at home.
That tells you everything.
Vegan Tofu Tikka Masala That Even Your Non Vegetarian Friends Will Obsess Over
Tofu tikka masala in a crockpot sounds like it shouldn’t work but it absolutely does and I need everyone to know about it.
This Ambitious Kitchen recipe pairs extra firm tofu with chickpeas in a coconut milk sauce thats got garam masala, turmeric, cumin, garlic, ginger, and a little cayenne if you want heat.
Two to three hours on high or three to four on low.
Thats it.
Nina said its one of her AND her husbands favorite recipes and he’s not even vegetarian.
If that doesn’t sell you I don’t know what will.
And Gina’s toddlers apparently devoured it which… if you’ve ever tried to feed a toddler something with turmeric in it you know thats a miracle.
Toss some peas in during the last 30 minutes, pile it over rice, fresh cilantro on top.
Almost a perfect score from over 200 reviews.
So yeah, this one’s been battle tested by real kitchens and it passed with flying colors.
This Mushroom Pot Roast Will Make You Forget Meat Was Ever a Thing
Ok so I had this at my cousin’s place last winter and genuinely didn’t believe her when she said there was no beef in it.
Portobello mushrooms do something wild when they slow cook – they get this deep, almost meaty texture that’ll have everyone at your table doing a double take.
You toss in Yukon gold potatoes, baby bellas, carrots, pearl onions, garlic, thyme, a splash of red wine, and let the crockpot handle the rest for about 6 to 8 hours on low.
The cornstarch slurry at the end thickens everything into this gorgeous, glossy gravy situation that honestly looks like you tried way harder than you did.
Erica made it with half the ingredients, forgot the wine completely, and still said it came out beautifully in her little 2 quart pressure cooker – so you really can’t mess this one up.
And Quincy needed a little extra seasoning but even then, her toddler cleaned the bowl.
Toddler approved hits different as a rating system and I’m standing by that.
Serve this over whole wheat pasta or just eat it straight from the bowl on a cold evening with zero regrets.
Dump Everything In and Walk Away, This Lentil Soup Really Does Not Need You
Image source: Connoisseurus Veg
Alissa Saenz’s lentil soup is the one I keep coming back to when I’m tired and the fridge situation is looking rough.
Brown lentils, diced onion, sliced carrots, celery, garlic, cumin, coriander, vegetable broth – that’s the whole lineup.
You dump it all in, turn the crockpot on, and just… live your life.
High for about 3 hours or low for up to 6, then stir in the tomatoes near the end and season to taste.
It’s vegan, gluten-free, and reheats so well you’ll be eating it three days in a row without a single complaint.
Kathy made it on a cold rainy day in late May and said her lentils took 4 hours on high to fully soften – just something to keep in mind depending on your slow cooker.
Grab some bread on the side because this one’s the kind of hearty that actually keeps you full.
Your Crockpot, Your Instant Pot, Your Stovetop, This Quinoa Soup Doesn’t Care, It’ll Hit Every Time
Image source: The Simple Veganista
Real talk, this is the soup that made me stop apologizing for cooking vegan food for non-vegan people.
Julianne was just trying to use up her zucchini and ended up making it over and over after her meat-eating husband went back for thirds.
Julie uses dried quinoa, carrots, celery, zucchini, corn, fire-roasted diced tomatoes with green chilies, and two kinds of beans – and the whole pot is oil-free, which is kinda wild for how rich it tastes.
Cynde doubles it every single month just to have leftovers for her work week lunches and honestly that is the move.
Throw it in a 5 quart crockpot on low for 5 to 8 hours or high for 2 to 4, and by the time you’re back from wherever you were, it smells like your whole house is in a good mood.
You Know That 9pm Takeout Craving? Yeah, These Kung Pao Chickpeas Are Better
Kung pao chickpeas sounds like a casual suggestion but Gilmore really came through here because these are genuinely that good.
Red onion, bell pepper, chickpeas in the slow cooker, then a sauce of tamari, balsamic vinegar, maple syrup, garlic, ginger, red pepper flakes, and sesame oil poured right over it all.
3 hours on high or 6 on low and you have something that tastes like your favourite Chinese takeout order made in your own kitchen.
Maria said she wasn’t even a chickpea person before this – doesn’t normally enjoy em at all – and still made it twice in one week after her whole family asked for seconds.
Don’t skip the sesame oil in the sauce, that’s the thing that makes it taste like restaurant food.
Serve it over rice and call it done.
Some Days You Just Need Chili and This One Asks Absolutely Nothing From You
This is the recipe you reach for when the weather turns and you’ve got about 15 minutes before school pickup or a work call or whatever’s eating your afternoon.
Red onion, garlic, poblano, bell pepper, carrots, celery, jalapeño, canned tomatoes, beans – everything goes straight into the crockpot.
Low for 6 to 8 hours or high for 3 to 4 and that’s it, you’re done.
Gluten-free, vegan, and ready to eat with whatever toppings you’ve got hanging around.
Jolliff herself described it as “perfect for a rainy day and easy to make” and honestly I don’t think there’s a better review than that, no notes.
Butternut Squash, Wild Rice, and White Beans in a Crockpot Is the Autumn Soup You Didn’t Know You Needed
Image source: Kristine’s Kitchen Blog
There’s something about butternut squash and wild rice together that just feels like the season changed and everything got softer.
Kristine’s version throws in white beans and kale too, so you’re genuinely getting a full meal in one bowl.
15 minutes to prep – onion, wild rice, cubed squash, cannellini beans, celery, oregano, thyme, garlic powder, broth – then low for about 6 hours.
One thing worth knowing though: Clare mentioned the rice can go a little porridge-y if it cooks too long, so check it before the full cook time is up and pull it when the rice is tender.
Vegetarian, vegan, and the kind of soup that makes you want to eat in the same spot on the couch every single time.
Traci Didn’t Come to Play With This Vegetarian Chili and You Can Feel It in Every Bite
Image source: Vanilla and Bean
If you’ve been looking for the chili that actually competes with the beef ones at the block party, this is it.
York uses dry beans, which means you get this thick, creamy texture by the time they finish slow cooking in all that chili powder, cumin, chipotle, and oregano.
One thing Maddie flagged that’s worth passing on: 4 tablespoons of chili powder is a lot, even for spice lovers, so taste as you go and adjust.
There’s a masa harina slurry stirred in near the end that thickens everything in a way that honestly feels a little magical.
Ann’s been making this one for years and calls it one of her favorites – loaded with vegetables, naturally gluten-free, and one of those chilis that tastes even better the next day.
You’ll need a 6 quart slow cooker and at least 6 to 8 hours, but this one’s absolutely worth the wait.
Saag Paneer Called, Left a Message, and This Slow Cooker Lentil Dish Picked Up
This one’s inspired by saag paneer flavors but without the cheese or the fuss, and somehow it still delivers that same warm, spiced, deeply comforting feeling.
Aromatics first – onion, fresh ginger, garlic – then turmeric, garam masala, crushed red pepper, potatoes, lentils, tomato paste, and broth all go into the slow cooker together.
4 to 5 hours on high or 8 to 10 on low, then the spinach folds in at the end so it stays bright and soft.
Finish with a squeeze of lemon and a handful of fresh cilantro and this thing genuinely tastes like you spent way more effort than you did.
The kind of meal you throw together on a Sunday just so you have something warm to come home to all week.
When Martha Puts Parmesan Rind in a Soup You Don’t Ask Questions, You Just Make It
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Butternut squash, leeks, spinach, sage, and a Parmesan rind that melts into the broth and does something to the flavor that’s honestly hard to put into words.
The beans need soaking overnight and a quick boil before they go in, so plan ahead on this one – it’s not hard, just needs a little thought the night before.
8 cups of water, 6 hours on low, and the end result is this hearty, golden soup that tastes way fancier than a crockpot recipe has any right to.
Moria made it and could not believe how all the flavors came together – added extra sage and a little lemon zest too, which honestly sounds like a brilliant call.
Serve with shredded Parmesan on top and a drizzle of olive oil and you’ve basically made yourself a restaurant-level meal at home.
Budget Friendly, Crockpot Ready, and Actually Good Enough to Feed Your Whole Family Tonight
Poppy O’Toole made a casserole that doesn’t ask much from your grocery list or your schedule and still genuinely delivers.
Leeks, potatoes, Chantenay carrots, frozen sweetcorn, frozen peas, vegetable stock, garlic powder, a pinch of dried sage – that’s your whole shopping list.
High for 3 hours or low for 6, then stir in a cornflour slurry, some cream cheese, and the frozen veg for the last 30 minutes.
The cream cheese makes the broth go silky and the whole thing gets this cosy, warming casserole energy that’s just right for cold evenings.
Simple enough for a weeknight, filling enough for six people, and cheap enough that you won’t think twice about it when you look at your bank balance.
All the Chili Vibes, None of the Meat, and Your Slow Cooker Does All the Work
Image source: Running on Real Food
Red lentils in chili are genuinely underrated and Deryn’s recipe is proof.
Onion, bell peppers, carrot, jalapeño, garlic, chili powder, cumin, oregano – everything goes in raw and comes out tasting like it’s been simmering over a fire all day.
3 hours on high or 5 to 6 on low, no babysitting required.
Mireille ran out of chili powder halfway through once and used taco seasoning instead and said it worked out just fine, which is honestly very reassuring news to have in your back pocket.
Christopher went the full 7 hours on low because his lentils were still a little crunchy at 6, and that’s a solid tip depending on your slow cooker.
Avocado, vegan sour cream, a squeeze of lime over the top and this is the kind of bowl that makes you feel like you genuinely did something good for yourself.
Sweet Potatoes in Chili Sounded Weird to Me Until I Tried It and Now I Can’t Go Back
Hear me out on this one.
Sweet potatoes in chili sounds like a Thanksgiving dessert situation but it’s actually just… so good.
This is a stovetop recipe, 40 minutes total, and the sweet potato breaks down just enough to thicken the chili without disappearing completely.
Smoked paprika, cumin, chili powder, black beans, diced tomatoes, and sweet potato all simmer together until the whole thing comes out smoky and sweet and filling all at once.
Lynn said the flavor was so good she couldn’t stop tasting it while it was still cooking, and look I believe her completely.
Serve with avocado chunks, cilantro, and cornbread on the side – and please don’t skip the cornbread.
Four Beans Walk Into a Crockpot and Come Out as the Best Pantry Dinner You’ve Made All Month
Image source: Plant Based on a Budget
This is the one you make when you need something solid and filling and you’ve got basically nothing but pantry staples to work with.
Black beans, pinto beans, kidney beans, a fourth bean of your choosing, grated zucchini sneaked in for extra veg, diced tomatoes, bell pepper, onion, garlic – all in the crockpot.
Stir it, lid it, set it to low for four hours.
That’s genuinely it.
Gina called it satisfying, a little spicy, and super hearty, which is honestly the three-point criteria every chili should meet and this one nails all of em.
If you’ve got an Instant Pot it’s just 5 minutes on high pressure with a quick release, which is kind of incredible for how good it tastes.
Coconut Milk, Red Lentils, and Butternut Squash in a Slow Cooker Is the Curry You’ve Been Sleeping On
Image source: The Girl on Bloor
Taylor’s lentil curry has been on my feed for ages and I finally made it and yeah, it earned every single repost.
Red lentils, butternut squash, coconut milk, canned tomatoes, turmeric, and 4 full cloves of garlic, all slow cooked until the flavors just melt together into something genuinely warm and cosy.
4 hours on high or 8 on low, fresh spinach stirred in at the end, then everything served over basmati rice.
Agnes swapped the butternut squash for cauliflower florets because of dietary restrictions and said she hopes it ends up being a monthly staple in her house, which is the kind of flexibility this recipe handles well.
Pamela said it’s easy to prep and delicious, and honestly that two-word review is doing a lot of heavy lifting because it really is.
Chelsea’s Tex-Mex Quinoa Casserole Runs Itself and Still Tastes Like You Put in Real Effort
Image source: Chelsea’s Messy Apron
This slow cooker quinoa casserole sounds like a side dish but eats like a complete meal and that’s exactly what makes it so good for weeknights.
White quinoa, black beans, fire-roasted diced tomatoes, frozen corn, poblano pepper, red bell pepper, and spices all go into a 6 quart crockpot together.
Low for about 2.5 hours, then lime, fresh herbs, and grated cheese on top at the end.
Stan said his whole kitchen smelled amazing while it was cooking and the taste lived up to every bit of it.
Bill has made it at least 15 times now and also uses it as taco filling, which is a brilliant call that I’m definitely trying next time.
Laura’s Golden Lentil Soup Has Sweet Potato, Coconut Milk, and Lime and I Really Don’t Need to Say More
This is the one that made me dust off my crockpot after months of ignoring it and I have zero regrets.
Grated sweet potato and onion go straight into the slow cooker insert, then red lentils, garlic, ginger, crushed tomatoes, coconut milk, turmeric, cayenne, mustard seeds, cumin, and curry leaves – all stirred together.
Laura’s pretty honest that it looks a little rough right when everything is first combined and I appreciate that transparency because it really does look questionable at that stage.
Four hours later it’s this gorgeous, golden soup and a squeeze of lime over the top at the end ties every single flavor together in a way that just feels right.
LaurenMarie added the coconut oil at the very end like the recipe suggests and said it brought everything together, and now it’s her go-to meal.
This one’s genuinely a little bit of a soul moment in a bowl and that’s not an exaggeration.
Pearl Barley in a Slow Cooker Is the Winter Soup Energy You Didn’t Know You Were Missing
Image source: Spend With Pennies
There’s something about barley in soup that just feels like someone put warmth in a pot on purpose.
Holly’s version uses pearl barley, potatoes, carrots, celery, canned tomatoes, frozen corn, and onion softened in butter before everything goes into the slow cooker together.
Low for 7 to 8 hours or high for 3 to 4, and the barley absorbs everything and makes the whole soup feel thick and filling in the best possible way.
Laura made a huge pot of it for her two granddaughters and her husband and said it fed everyone through the whole day – that kind of output says everything.
Debbie added garbanzo beans, black beans, and a handful of spinach near the end for her Bible study group and they all loved it, which honestly sounds like the upgraded version of this recipe.
Wheat Berries in Chili Sounded Weird Right Up Until the First Bite
Wheat berries in chili was not on my radar and now it’s honestly all I want to talk about.
Fire-roasted crushed tomatoes, petite-diced tomatoes, chili powder, cumin, coriander, garlic, onion, carrot, poblano, wheat berries, black beans, and kidney beans – all in the slow cooker.
The wheat berries need a long cook, 7 to 8 hours on low or 5 to 6 on high, and they stay slightly chewy which adds a whole extra texture thing that regular chili just doesn’t have.
Beans go in at the end to warm through, then you serve with sour cream, cheddar, scallions, cilantro, and lime and it basically becomes the chili you’ll make every fall without thinking twice.
GreenGuitar’s already made it twice and that feels like all the recommendation you actually need.
They Put Best Ever in the Name and the Recipe Actually Backs It Up
Image source: Eat This, Not That
Bold claim.
Strong delivery though.
Kiersten’s version is stocked with beans, vegetables, and bold spices all cooked low and slow until the whole pot is thick, rich, and completely ready to be eaten.
It’s the kind of chili that reminds you the meat was never really the point anyway – the seasoning was always the point.
Make it Sunday night and eat off it all week without getting tired of it, that’s the move.
This Slow Cooker Minestrone Tastes Like Olive Garden and You Made It at Home for a Fraction of the Price
The Olive Garden copycat label on this one is not lying and honestly that’s what makes it so satisfying to make.
Jaclyn’s minestrone has vegetable stock, diced tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, and rosemary all going into the slow cooker for 7 to 8 hours on low.
The zucchini, pasta, and green beans go in for the last 20 to 30 minutes so nothing gets mushy.
Ali made it for her family and said they both went back for seconds without being asked, and Garlic Girl ate dinner off this recipe for a full week straight.
A full week.
That kind of review tells you everything you need to know.
Quinoa and Black Beans Stuffed Into Bell Peppers and Slow Cooked Until Everything’s Perfect, Yeah This One’s Special
Lindsay from Pinch of Yum does stuffed peppers in the crockpot and the fact that the peppers just sit in there and steam themselves while everything inside cooks through is kinda genius.
Six bell peppers filled with quinoa, black beans, refried beans, enchilada sauce, spices, and cheese – pour a little water in the bottom of the crockpot and let em go for 6 hours on low or 3 on high.
Cheese goes on top at the very end, lid back on for a few minutes to melt, and then you’ve got a full, proper dinner that genuinely looks like you tried.
sisterhavoc said it’s the tastiest and most satisfying vegetarian dish she’d ever had and shared the recipe with pretty much everyone she knows.
These are the kind of stuffed peppers that make people ask if you took a cooking class and honestly, let em wonder.
