21 Delicious Fall Vegan Slow Cooker Recipes To Try

As the air turns crisp and the leaves take on golden hues, nothing warms the soul quite like a hearty, plant-based meal.

Fall is the perfect season to embrace seasonal vegetables, warming spices, and comforting flavors—and your slow cooker is the ultimate tool to create effortless vegan dinners.

From creamy pumpkin curries to smoky root vegetable stews, these 21 fall vegan slow cooker recipes are designed to be nourishing, flavorful, and easy to prepare.

With minimal hands-on time, you can come home to a hot, satisfying meal that fills your kitchen with autumnal aromas.

Whether you’re meal-prepping for the week or hosting a cozy dinner with friends, these recipes offer variety, nutrition, and all the cozy vibes you crave this season.

21 Delicious Fall Vegan Slow Cooker Recipes To Try

Fall is a season of abundance, color, and comfort, and your slow cooker is your secret weapon for creating meals that reflect the best of the season.

These 21 fall vegan slow cooker recipes highlight the flavors of autumn—from pumpkin and sweet potatoes to hearty beans and aromatic spices—without requiring hours of hands-on cooking.

They are perfect for busy weeknights, lazy weekends, or when you simply want to enjoy a wholesome, plant-based meal with minimal effort.

By embracing these recipes, you’ll have a repertoire of cozy, flavorful, and nourishing meals that make the most of fall’s bounty.

Autumn Harvest Lentil Stew

This hearty vegan lentil stew is the ultimate comfort food for crisp fall evenings.

Slow-cooked to perfection, it combines tender lentils, roasted root vegetables, and warming spices, creating a rich and flavorful dish that’s perfect on its own or with crusty bread.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 large sweet potato, peeled and diced
• 2 medium carrots, sliced
• 1 parsnip, peeled and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/2 tsp salt, adjust to taste
• 1 tbsp olive oil
• 2 cups chopped kale, stems removed
• Fresh parsley for garnish

Instructions:

1. In a slow cooker, add the lentils, sweet potato, carrots, parsnip, onion, garlic, diced tomatoes, and vegetable broth.
2. Stir in smoked paprika, cumin, cinnamon, salt, and black pepper. Drizzle olive oil over the top.
3. Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the lentils and vegetables are tender.
4. About 30 minutes before serving, stir in the chopped kale. Cover and continue cooking until kale is wilted.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This autumn lentil stew is rich, hearty, and perfect for cozy fall nights.

The combination of root vegetables and warming spices makes it a soul-satisfying vegan dish your whole family will love.

Maple Butternut Squash Chili

Sweet and savory, this slow cooker chili is a fall favorite.

Butternut squash, black beans, and bell peppers simmer in a subtly spiced tomato base, accented with a touch of maple syrup for depth and natural sweetness.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional for heat)
• 2 tbsp pure maple syrup
• Salt and black pepper to taste

Instructions:

1. Place the butternut squash, bell peppers, onion, garlic, black beans, kidney beans, diced tomatoes, vegetable broth, and tomato paste into the slow cooker.
2. Stir in smoked paprika, chili powder, cumin, cayenne, salt, and pepper. Mix well.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until squash is tender.
4. Stir in maple syrup about 15 minutes before serving. Adjust seasoning as needed.
5. Serve warm, optionally with avocado slices or vegan sour cream.

This maple butternut squash chili is a perfect balance of sweetness and spice.

Slow cooking enhances the flavors, making it a fall staple that’s both comforting and nourishing.

Slow Cooker Pumpkin and Chickpea Curry

A fragrant, creamy pumpkin curry that’s entirely plant-based.

Chickpeas add protein and texture, while pumpkin and coconut milk provide a silky, rich base infused with warming spices, perfect for chilly autumn evenings.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Add pumpkin, chickpeas, onion, garlic, and ginger to the slow cooker.
2. Pour in coconut milk and vegetable broth. Stir in curry powder, turmeric, cinnamon, cayenne, salt, and pepper. Mix thoroughly.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until pumpkin is soft and tender.
4. Taste and adjust seasoning. If desired, blend a portion of the curry for extra creaminess.
5. Serve over rice or quinoa, garnished with fresh cilantro.

This slow cooker pumpkin and chickpea curry is a vibrant, flavorful dish that captures the essence of fall.

The creamy texture and warm spices make it a comforting vegan meal for any evening.

Sweet Potato and White Bean Stew

This cozy stew combines tender sweet potatoes with creamy white beans and savory herbs.

Slow-cooked to perfection, it’s an easy, nutrient-packed fall meal that pairs wonderfully with crusty bread or over grains.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Add sweet potatoes, white beans, onion, garlic, carrots, celery, diced tomatoes, and vegetable broth to the slow cooker.
2. Stir in thyme, rosemary, smoked paprika, salt, and pepper. Drizzle with olive oil.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until vegetables are tender.
4. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This sweet potato and white bean stew is hearty, warming, and full of autumnal flavors.

It’s a simple, healthy vegan dinner that feels like a hug in a bowl.

Autumn Vegetable and Barley Soup

A rustic, slow-cooked soup packed with fall vegetables and nutty barley.

It’s a comforting, fiber-rich meal perfect for cool evenings and makes great leftovers for the week.

Ingredients:

• 1 cup pearl barley, rinsed
• 2 medium carrots, diced
• 1 parsnip, diced
• 1 small butternut squash, peeled and cubed
• 1 zucchini, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh thyme for garnish

Instructions:

1. Combine barley, carrots, parsnip, butternut squash, zucchini, onion, garlic, and vegetable broth in the slow cooker.
2. Stir in dried thyme, sage, smoked paprika, salt, and pepper. Drizzle with olive oil.
3. Cover and cook on low for 7–8 hours or on high for 4–5 hours until vegetables and barley are tender.
4. Taste and adjust seasoning. Serve hot, garnished with fresh thyme.

This autumn vegetable and barley soup is wholesome, filling, and full of earthy flavors.

The slow-cooking method brings out the best in each ingredient, making it a perfect fall comfort food.

Slow Cooker Vegan Stuffed Pepper Stew

All the flavors of stuffed peppers come together in a hearty vegan stew.

Bell peppers, rice, and savory vegetables simmer slowly in a rich tomato sauce, resulting in a cozy and satisfying fall meal.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 small zucchini, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley or basil for garnish

Instructions:

1. In a mixing bowl, combine cooked rice, black beans, zucchini, onion, garlic, smoked paprika, oregano, cumin, salt, and pepper. Mix well.
2. Stuff each bell pepper with the rice and vegetable mixture.
3. Place stuffed peppers upright in the slow cooker. Pour diced tomatoes and vegetable broth around the peppers. Drizzle olive oil on top.
4. Cover and cook on low for 5–6 hours or on high for 3–4 hours until peppers are tender.
5. Serve hot, garnished with fresh parsley or basil.

This slow cooker vegan stuffed pepper stew is flavorful, hearty, and effortless.

It’s a delicious twist on a classic dish that’s perfect for fall family dinners.

Moroccan-Spiced Vegetable Tagine

This slow cooker tagine is a fragrant and colorful fall dish.

Packed with root vegetables, chickpeas, and warming Moroccan spices, it’s perfect served over couscous or quinoa for a satisfying vegan meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 carrots, chopped
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Add all vegetables, chickpeas, diced tomatoes, and vegetable broth to the slow cooker.
2. Stir in cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and black pepper. Drizzle with olive oil.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until vegetables are tender.
4. Taste and adjust seasoning. Serve over couscous or quinoa, garnished with fresh cilantro.

This Moroccan-spiced tagine is fragrant, hearty, and full of fall flavors.

The slow cooking allows spices to penetrate deeply, creating a rich and comforting vegan dish.

Apple and Butternut Squash Curry

A unique combination of sweet apples and savory butternut squash makes this vegan slow cooker curry a seasonal delight.

Creamy coconut milk and warm spices create a comforting, flavorful dish perfect for fall.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp curry powder
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Place butternut squash, apples, onion, garlic, and ginger in the slow cooker.
2. Add coconut milk, vegetable broth, curry powder, cinnamon, cayenne, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until squash and apples are tender.
4. Taste and adjust seasoning. Serve over rice or quinoa, garnished with fresh cilantro.

This apple and butternut squash curry is creamy, warming, and packed with fall flavors.

The natural sweetness of apples complements the spices beautifully for a cozy vegan meal.

Roasted Vegetable and Quinoa Stew

This nutrient-dense stew combines quinoa and roasted vegetables with a savory herb-infused broth.

Slow-cooked, it’s a hearty, healthy fall meal that’s perfect for meal prep or a family dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium sweet potato, cubed
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Combine all vegetables, quinoa, diced tomatoes, and vegetable broth in the slow cooker.
2. Stir in thyme, oregano, smoked paprika, salt, and pepper. Drizzle with olive oil.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until vegetables and quinoa are tender.
4. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

This roasted vegetable and quinoa stew is hearty, wholesome, and full of autumnal flavors.

The slow cooking allows the quinoa to absorb the rich broth, making each bite comforting and satisfying.

Sweet Potato and Kale Cassoulet

A vegan twist on the classic French cassoulet, this slow cooker version features sweet potatoes, beans, and kale simmered in a rich, herb-infused tomato sauce.

It’s perfect for chilly fall evenings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) white kidney beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chopped kale, stems removed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Combine sweet potatoes, beans, onion, garlic, diced tomatoes, and vegetable broth in the slow cooker.
2. Stir in thyme, smoked paprika, salt, and pepper. Drizzle with olive oil.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until sweet potatoes are tender.
4. Stir in chopped kale 30 minutes before serving. Adjust seasoning if needed.

This sweet potato and kale cassoulet is hearty, flavorful, and perfect for a cozy fall meal.

The slow-cooked vegetables and beans meld together for a deeply satisfying vegan dish.

Spiced Pumpkin and Lentil Curry

A creamy, aromatic curry that highlights pumpkin and lentils.

Slow-cooking infuses the spices throughout, creating a comforting vegan dish that’s ideal for fall dinners.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Add pumpkin, lentils, onion, garlic, and ginger to the slow cooker.
2. Stir in coconut milk, vegetable broth, curry powder, cumin, cayenne, salt, and pepper.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until pumpkin and lentils are tender.
4. Taste and adjust seasoning. Serve over rice, garnished with fresh cilantro.

This spiced pumpkin and lentil curry is creamy, hearty, and full of warming fall flavors.

The lentils provide protein, while pumpkin and coconut milk create a silky, comforting texture.

Autumn Chickpea and Root Vegetable Stew

A filling and rustic stew that brings together chickpeas and seasonal root vegetables.

Slow-cooking allows the flavors to meld into a savory, comforting fall dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium carrots, sliced
• 1 parsnip, chopped
• 1 medium sweet potato, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Combine chickpeas, carrots, parsnip, sweet potato, onion, garlic, and vegetable broth in the slow cooker.
2. Stir in thyme, smoked paprika, cumin, salt, and pepper. Drizzle with olive oil.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until vegetables are tender.
4. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This autumn chickpea and root vegetable stew is rich, hearty, and perfectly suited for fall.

The slow cooking brings out the natural sweetness of the root vegetables while creating a deeply flavorful vegan meal.

Harvest Pumpkin Chili

A hearty, smoky chili featuring pumpkin, black beans, and tomatoes.

Slow-cooking deepens the flavors, making this a comforting and filling vegan meal perfect for chilly fall evenings.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Add pumpkin, beans, onion, garlic, bell pepper, diced tomatoes, and vegetable broth to the slow cooker.
2. Stir in chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Drizzle olive oil on top.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until pumpkin is tender.
4. Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.

This harvest pumpkin chili is smoky, hearty, and packed with fall flavors. Perfect for warming up on a cool autumn night.

Sweet Potato and Red Lentil Stew

A creamy, protein-rich stew featuring sweet potatoes and red lentils, enriched with warming spices.

Slow-cooking develops a deep, comforting flavor ideal for fall.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Combine sweet potatoes, red lentils, onion, garlic, cumin, coriander, smoked paprika, and vegetable broth in the slow cooker.
2. Drizzle olive oil over the top.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until lentils and sweet potatoes are tender.
4. Taste and adjust seasoning. Serve garnished with fresh parsley.

This sweet potato and red lentil stew is a nourishing, hearty fall dish. The slow-cooking method creates a creamy, flavorful meal without any cream or dairy.

Autumn Vegetable Jambalaya

A vegan twist on classic jambalaya using autumn vegetables, rice, and bold spices. Slow-cooking brings out rich, complex flavors in this comforting fall dish.

Ingredients:

• 1 cup long-grain rice, rinsed
• 1 medium onion, diced
• 1 red bell pepper, chopped
• 2 carrots, sliced
• 1 zucchini, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Add all vegetables, rice, diced tomatoes, and vegetable broth to the slow cooker.
2. Stir in smoked paprika, thyme, cayenne, salt, and pepper. Drizzle olive oil on top.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until rice is tender and vegetables are cooked.
4. Adjust seasoning and serve garnished with fresh parsley.

This autumn vegetable jambalaya is hearty, flavorful, and full of fall-inspired spices. It’s an easy, satisfying vegan dinner.

Butternut Squash and White Bean Stew

A creamy, comforting stew of butternut squash, white beans, and warming spices. Slow-cooked to perfection, it’s a nourishing vegan meal ideal for fall.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 medium onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Place squash, beans, onion, carrots, garlic, and vegetable broth in the slow cooker.
2. Stir in thyme, smoked paprika, nutmeg, salt, and pepper. Drizzle olive oil over the top.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until squash is tender.
4. Adjust seasoning and serve garnished with fresh parsley.

This butternut squash and white bean stew is creamy, hearty, and perfect for fall evenings.

It’s a simple, comforting vegan dish packed with flavor.

Autumn Root Vegetable Curry

A savory curry featuring seasonal root vegetables like carrots, parsnips, and sweet potatoes.

Slow-cooking with coconut milk and warming spices makes this a cozy vegan fall meal.

Ingredients:

• 2 medium carrots, sliced
• 1 parsnip, chopped
• 1 medium sweet potato, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Add all vegetables, garlic, ginger, coconut milk, and vegetable broth to the slow cooker.
2. Stir in curry powder, turmeric, smoked paprika, salt, and pepper. Drizzle olive oil over the top.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until vegetables are tender.
4. Adjust seasoning and serve garnished with fresh cilantro.

This autumn root vegetable curry is rich, warming, and packed with fall flavors.

Slow-cooking creates a creamy, comforting vegan meal perfect for cozy evenings.

Pumpkin, Chickpea, and Spinach Stew

A vibrant, nutrient-packed stew with pumpkin, chickpeas, and fresh spinach.

Slow-cooking allows the flavors to meld into a comforting vegan fall dish.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups fresh spinach
• 2 tbsp olive oil

Instructions:

1. Combine pumpkin, chickpeas, onion, garlic, and vegetable broth in the slow cooker.
2. Stir in cumin, smoked paprika, cayenne, salt, and pepper. Drizzle olive oil on top.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until pumpkin is tender.
4. Add fresh spinach 15 minutes before serving. Stir to wilt and adjust seasoning.

This pumpkin, chickpea, and spinach stew is hearty, wholesome, and full of autumn flavors.

The slow-cooked pumpkin creates a creamy, comforting texture without any dairy.

Curried Cauliflower and Sweet Potato Stew

A flavorful, warming stew combining tender cauliflower, sweet potatoes, and aromatic spices.

Slow-cooking infuses the curry flavors deeply, creating a hearty vegan meal perfect for fall.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Place cauliflower, sweet potatoes, onion, garlic, and ginger in the slow cooker.
2. Pour in coconut milk and vegetable broth. Stir in curry powder, cumin, turmeric, cayenne, salt, and pepper. Drizzle with olive oil.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until vegetables are tender.
4. Adjust seasoning and serve garnished with fresh cilantro.

This curried cauliflower and sweet potato stew is creamy, aromatic, and perfectly comforting for fall evenings.

The slow-cooked curry flavors make it a deeply satisfying vegan dish.

Autumn Mushroom and Barley Stew

Earthy mushrooms and nutty barley combine in this hearty slow-cooker stew.

Warm herbs and vegetable broth make it a rich, comforting vegan dish ideal for cooler fall nights.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup pearl barley, rinsed
• 2 medium carrots, diced
• 1 celery stalk, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Combine mushrooms, barley, carrots, celery, onion, garlic, and vegetable broth in the slow cooker.
2. Stir in thyme, rosemary, smoked paprika, salt, and pepper. Drizzle olive oil on top.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until barley and vegetables are tender.
4. Taste and adjust seasoning. Serve garnished with fresh parsley.

This autumn mushroom and barley stew is hearty, earthy, and deeply satisfying.

The slow-cooked vegetables and barley absorb all the rich flavors, making it perfect for a cozy fall dinner.

Sweet Potato, Kale, and Chickpea Curry

A vibrant, nutrient-packed vegan curry featuring sweet potatoes, chickpeas, and kale.

Slow-cooking enhances the flavors, creating a comforting and wholesome fall meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups chopped kale, stems removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp curry powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Place sweet potatoes, chickpeas, kale, onion, garlic, and ginger in the slow cooker.
2. Add coconut milk, vegetable broth, curry powder, smoked paprika, cumin, salt, and pepper. Drizzle olive oil on top.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until sweet potatoes are tender.
4. Taste and adjust seasoning. Serve over rice or quinoa, garnished with fresh cilantro.

This sweet potato, kale, and chickpea curry is hearty, colorful, and full of fall flavors.

The slow-cooked ingredients meld into a creamy, comforting vegan dish perfect for chilly evenings.