23 Easy Vegan Slow Cooker Recipes for Busy Weeknights

Slow cookers are a vegan cook’s best friend.

They turn simple, wholesome ingredients into rich, flavorful meals with minimal effort, making them perfect for busy weekdays or cozy weekend dinners.

Whether you crave hearty soups, vibrant stews, or comforting curries, slow cooking allows flavors to meld beautifully while preserving nutrients.

In this article, we’ve compiled 23 vegan slow cooker recipes that are not only easy to prepare but also satisfying, wholesome, and packed with plant-based goodness.

From protein-rich lentil stews to creamy coconut curries and hearty vegetable soups, there’s something here for every taste and occasion.

With these recipes, you can enjoy stress-free meal prep while treating your taste buds to a variety of international flavors and comforting classics.

23 Easy Vegan Slow Cooker Recipes for Busy Weeknights

With these 23 vegan slow cooker recipes, you’ll never run out of ideas for quick, wholesome, and comforting meals.

From aromatic curries to hearty soups and flavorful stews, these recipes showcase the versatility of plant-based ingredients and the ease of slow cooking.

Whether you’re a busy professional, a parent, or simply someone who loves hearty vegan meals, this collection ensures you can enjoy delicious, hands-off meals any day of the week.

Take your slow cooker out, stock up on fresh vegetables, legumes, and spices, and let these recipes make your vegan cooking effortless and satisfying.

Hearty Vegan Lentil Stew

This slow cooker lentil stew is a comforting, protein-packed vegan meal that warms you from the inside out.

With tender lentils, vibrant vegetables, and a rich, savory broth, it’s perfect for chilly evenings.

The slow cooking process allows all the flavors to meld beautifully, creating a stew that feels hearty yet wholesome.

Ingredients:

• 1 ½ cups green or brown lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 2 cups fresh spinach or kale, roughly chopped
• 1 tbsp olive oil
• Optional: fresh parsley for garnish

Instructions:

1. Begin by lightly sautéing the onion and garlic in olive oil until fragrant and translucent. This step enhances the depth of flavor, though you can skip it if short on time.
2. Place all vegetables (carrots, celery, bell pepper, zucchini), lentils, diced tomatoes, and spices into the slow cooker.
3. Pour in the vegetable broth and stir gently to combine.
4. Set the slow cooker to low and cook for 7–8 hours, or on high for 4 hours, until the lentils are tender and the vegetables are soft.
5. About 30 minutes before serving, stir in the chopped spinach or kale so it wilts gently without losing its color.
6. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This Hearty Vegan Lentil Stew is perfect for meal prep or cozy weeknight dinners.

It’s rich, satisfying, and packed with nutrients, making it a vegan comfort food staple you’ll return to again and again.

Slow Cooker Chickpea and Sweet Potato Curry

This vegan chickpea and sweet potato curry is an aromatic, creamy dish that tastes like it’s been simmering for hours, even though the slow cooker does all the work.

The sweetness of the potatoes balances the warm spices, and chickpeas provide protein and texture. Serve with rice or flatbread for a full, satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• ½ tsp black pepper
• 1 cup vegetable broth
• 2 cups fresh spinach
• Fresh cilantro for garnish
• 1 tbsp lime juice

Instructions:

1. In the slow cooker, combine sweet potatoes, chickpeas, onion, garlic, ginger, diced tomatoes, and all spices.
2. Pour in coconut milk and vegetable broth, stirring to combine evenly.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until the sweet potatoes are tender and the flavors are well melded.
4. About 15 minutes before serving, stir in fresh spinach and lime juice to brighten the flavors.
5. Adjust seasoning as necessary and garnish with fresh cilantro.

This Slow Cooker Chickpea and Sweet Potato Curry is creamy, fragrant, and naturally vegan.

Its rich texture and robust flavors make it perfect for a simple weeknight meal or for impressing friends with minimal effort.

Creamy Vegan Mushroom and Barley Soup

This creamy vegan mushroom and barley soup is earthy, filling, and satisfying.

Slow-cooked mushrooms release their deep umami flavor, while barley adds a chewy, comforting texture.

This soup is perfect for a light dinner or as a starter for a larger meal.

Ingredients:

• 2 cups mushrooms, sliced (cremini or button)
• 1 cup pearl barley, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 cups water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 1 cup unsweetened almond milk or other plant milk
• 1 tbsp nutritional yeast (optional, for added flavor)
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pan and sauté onions and garlic until translucent and fragrant.
2. Transfer onions and garlic to the slow cooker along with mushrooms, carrots, celery, barley, broth, water, and herbs.
3. Cover and cook on low for 7–8 hours or high for 4 hours, until the barley is tender and the soup has thickened.
4. Stir in almond milk and nutritional yeast, adjusting seasoning to taste.
5. Garnish with fresh parsley and serve hot.

This Creamy Vegan Mushroom and Barley Soup is a warm, hearty, and satisfying dish perfect for nourishing the body and soul.

Its comforting flavors make it a go-to for slow cooker meals any time of year.

Slow Cooker Vegan Chili

This slow cooker vegan chili is a rich and smoky dish packed with beans, vegetables, and bold spices.

Perfect for chilly evenings or game day, it’s hearty enough to satisfy even non-vegans.

The long, slow cooking enhances the flavors, creating a deep, comforting chili that’s naturally vegan.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper (optional for heat)
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 1 tbsp olive oil
• Optional toppings: avocado, fresh cilantro, vegan sour cream, lime wedges

Instructions:

1. Heat olive oil in a pan and sauté onion and garlic until soft and fragrant.
2. Transfer to the slow cooker along with bell pepper, carrots, beans, diced tomatoes, tomato paste, broth, and spices.
3. Stir everything together, cover, and cook on low for 6–8 hours or high for 3–4 hours until vegetables are tender and flavors meld.
4. Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

This Slow Cooker Vegan Chili is robust, filling, and full of flavor.

It’s an ideal make-ahead meal that’s perfect for busy weekdays or leisurely weekends, providing comfort and nourishment in every bowl.

Thai Peanut Sweet Potato Stew

This slow cooker Thai peanut sweet potato stew is creamy, slightly spicy, and packed with nutritious vegetables.

The rich peanut sauce complements the sweetness of the potatoes, creating a unique and indulgent vegan dish.

Serve with rice or noodles for a complete meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 3 tbsp natural peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 2 tsp red curry paste
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 1 cup vegetable broth
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Combine sweet potatoes, bell pepper, green beans, chickpeas, garlic, and ginger in the slow cooker.
2. In a separate bowl, whisk together coconut milk, peanut butter, soy sauce, maple syrup, red curry paste, vegetable broth, salt, and pepper. Pour over vegetables in the slow cooker.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until sweet potatoes are tender.
4. Stir well before serving, garnish with fresh cilantro and lime wedges.

This Thai Peanut Sweet Potato Stew is creamy, flavorful, and satisfying.

It’s a perfect fusion of sweet, savory, and spicy notes that makes every spoonful an adventure.

Slow Cooker Moroccan Chickpea Stew

This Moroccan chickpea stew is an exotic vegan dish bursting with warm spices, tender vegetables, and hearty chickpeas.

The slow cooker allows the spices to fully infuse, creating a deeply flavorful and aromatic stew that pairs beautifully with couscous or rice.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, chopped
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper (optional for heat)
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 1 tbsp olive oil
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until translucent. Transfer to the slow cooker.
2. Add chickpeas, carrots, zucchini, bell pepper, diced tomatoes, vegetable broth, and all spices. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender and flavors have melded.
4. Taste and adjust seasoning if needed. Garnish with fresh cilantro or parsley before serving.

This Slow Cooker Moroccan Chickpea Stew is aromatic, flavorful, and wholesome.

It’s a perfect vegan option for those craving something exotic yet comforting, and it’s even better as leftovers once the flavors deepen overnight.

Slow Cooker Vegan Stuffed Pepper Soup

This soup transforms the classic stuffed pepper into a cozy, hearty vegan dish.

Packed with bell peppers, quinoa, beans, and aromatic herbs, it’s filling yet light.

Slow cooking allows the flavors of the peppers and vegetables to meld into a comforting, savory broth.

Ingredients:

• 4 large bell peppers, chopped
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a skillet, sauté onion and garlic in olive oil until soft and fragrant.
2. Transfer to the slow cooker along with chopped bell peppers, carrots, quinoa, black beans, diced tomatoes, vegetable broth, and herbs.
3. Stir everything together, cover, and cook on low for 6–7 hours or high for 3–4 hours until quinoa is cooked and vegetables are tender.
4. Adjust seasoning to taste. Garnish with fresh parsley before serving.

This Slow Cooker Vegan Stuffed Pepper Soup captures the comforting flavors of stuffed peppers in an easy, hearty soup form.

It’s a nourishing, flavorful meal perfect for busy days.

Slow Cooker Vegan Ratatouille

This slow cooker ratatouille is a flavorful celebration of summer vegetables.

Eggplant, zucchini, bell peppers, and tomatoes cook slowly until tender, releasing their natural sweetness and blending perfectly with herbs for a classic French-inspired vegan dish.

Ingredients:

• 1 medium eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• ½ tsp salt
• 2 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. In a skillet, sauté onion and garlic in olive oil until fragrant.
2. Transfer to the slow cooker with eggplant, zucchini, bell peppers, diced tomatoes, tomato paste, and herbs.
3. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until vegetables are soft and flavors meld.
4. Adjust seasoning if needed. Garnish with fresh basil before serving.

This Slow Cooker Vegan Ratatouille is tender, aromatic, and bursting with flavor.

It’s a perfect side dish or main course that highlights the beauty of seasonal vegetables.

Slow Cooker Vegan Jambalaya

This vegan jambalaya captures the bold, spicy flavors of the classic Louisiana dish, but with beans, tofu, and vegetables.

Slow cooking lets the rice absorb all the spices and flavors, creating a hearty, satisfying meal perfect for any occasion.

Ingredients:

• 1 cup brown rice, rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 block firm tofu, cubed
• 1 large onion, chopped
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp Cajun seasoning
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Sauté onion, garlic, bell pepper, and celery in olive oil until softened.
2. Transfer to the slow cooker along with rice, kidney beans, tofu, diced tomatoes, vegetable broth, and spices.
3. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until rice is tender.
4. Adjust seasoning to taste and garnish with fresh parsley before serving.

This Slow Cooker Vegan Jambalaya is spicy, hearty, and satisfying.

Its combination of beans, tofu, and vegetables makes it a protein-rich, flavorful vegan main dish.

Slow Cooker Vegan Minestrone

This slow cooker vegan minestrone is a classic Italian soup brimming with vegetables, beans, and pasta.

Slow cooking enhances the flavors, making a rich and comforting soup that’s perfect for lunch or dinner.

Ingredients:

• 1 cup green beans, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp black pepper
• ½ tsp salt
• ½ cup small pasta (like ditalini)
• Fresh parsley for garnish
• 1 tbsp olive oil

Instructions:

1. Sauté onion, garlic, carrots, and celery in olive oil until fragrant.
2. Transfer to the slow cooker along with green beans, beans, diced tomatoes, vegetable broth, and herbs.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. About 15 minutes before serving, stir in pasta and cook until tender.
5. Adjust seasoning and garnish with fresh parsley.

This Slow Cooker Vegan Minestrone is hearty, wholesome, and packed with nutrition.

It’s a classic soup that’s easy to make and loved by the whole family.

Slow Cooker Vegan Butternut Squash Soup

This creamy vegan butternut squash soup is velvety, naturally sweet, and packed with flavor.

The slow cooker allows the squash to soften perfectly, blending with spices to create a smooth, comforting soup that’s perfect for fall or winter.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil
• 1 cup unsweetened coconut milk or plant milk
• Fresh sage or parsley for garnish

Instructions:

1. Sauté onion and garlic in olive oil until fragrant.
2. Transfer to the slow cooker along with butternut squash, carrots, broth, and spices.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until squash is tender.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and adjust seasoning.
5. Garnish with fresh sage or parsley before serving.

This Slow Cooker Vegan Butternut Squash Soup is creamy, comforting, and naturally sweet.

It’s an effortless, nourishing soup that feels indulgent without any animal products.

Slow Cooker Vegan Moroccan Lentil Stew

This Moroccan-inspired lentil stew is full of bold flavors, tender lentils, and fragrant spices.

Slow cooking allows the spices to infuse, creating a hearty, warming dish perfect for cold evenings or meal prep.

Ingredients:

• 1 ½ cups green or brown lentils, rinsed
• 1 large onion, chopped
• 2 carrots, diced
• 1 sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Transfer to the slow cooker along with lentils, carrots, sweet potato, bell pepper, diced tomatoes, broth, and spices.
3. Stir to combine, cover, and cook on low for 7–8 hours or high for 4 hours until lentils are tender.
4. Taste and adjust seasoning. Garnish with fresh cilantro before serving.

This Slow Cooker Vegan Moroccan Lentil Stew is hearty, aromatic, and satisfying.

It’s a simple, flavorful vegan dish that’s perfect for cozy dinners or batch cooking.

Slow Cooker Vegan Black Bean and Quinoa Chili

This slow cooker black bean and quinoa chili is hearty, protein-packed, and perfect for a filling meal.

Black beans provide rich texture, while quinoa adds a wholesome bite.

Slow cooking allows the spices to blend fully, resulting in a deep, smoky flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp cayenne pepper (optional)
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Sauté onion and garlic in olive oil until soft and fragrant.
2. Transfer to the slow cooker and add bell pepper, black beans, diced tomatoes, quinoa, broth, and spices.
3. Stir well, cover, and cook on low for 6–7 hours or high for 3–4 hours until quinoa is tender.
4. Adjust seasoning to taste and garnish with fresh cilantro.

This Slow Cooker Vegan Black Bean and Quinoa Chili is a rich, filling, and satisfying meal.

It’s perfect for chilly nights or meal prep for the week ahead.

Slow Cooker Vegan Sweet Potato and Kale Stew

This sweet potato and kale stew is a vibrant, nutrient-dense vegan dish.

The sweetness of the potatoes balances the earthy kale, and slow cooking helps meld the flavors for a comforting, hearty meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil
• Lemon wedges for serving

Instructions:

1. Sauté onion and garlic in olive oil until fragrant.
2. Transfer to the slow cooker and add sweet potatoes, carrots, diced tomatoes, vegetable broth, and spices.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until sweet potatoes are tender.
4. About 15 minutes before serving, stir in chopped kale until wilted.
5. Serve with a squeeze of fresh lemon.

This Slow Cooker Vegan Sweet Potato and Kale Stew is comforting, colorful, and packed with nutrients.

It’s an easy, wholesome meal for any day of the week.

Slow Cooker Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is creamy, savory, and perfect over pasta or rice.

The slow cooker develops deep, rich flavors as mushrooms and onions cook with herbs and plant-based cream, creating a luxurious comfort food dish.

Ingredients:

• 3 cups mushrooms, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 cup unsweetened plant-based cream
• 1 tbsp olive oil
• Fresh parsley for garnish
• Cooked pasta or rice for serving

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Transfer to the slow cooker along with mushrooms, vegetable broth, soy sauce, smoked paprika, salt, and pepper.
3. Cover and cook on low for 5–6 hours or high for 2–3 hours until mushrooms are tender.
4. Stir in plant-based cream and adjust seasoning. Serve over pasta or rice and garnish with parsley.

This Slow Cooker Vegan Mushroom Stroganoff is indulgent, creamy, and packed with flavor.

It’s a comforting dinner that doesn’t require any animal products.

Slow Cooker Vegan Split Pea Soup

This slow cooker split pea soup is hearty, thick, and comforting.

Lentil-like split peas provide protein and fiber, while vegetables and herbs enhance the depth of flavor.

It’s a classic soup made vegan and effortless in the slow cooker.

Ingredients:

• 2 cups dried green split peas, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Transfer to the slow cooker with split peas, carrots, celery, vegetable broth, and spices.
3. Cover and cook on low for 7–8 hours or high for 4 hours until peas are tender and soup is thickened.
4. Adjust seasoning and garnish with fresh parsley.

This Slow Cooker Vegan Split Pea Soup is rich, filling, and perfect for chilly days.

It’s an easy, nutritious, and comforting meal for any time of year.

Slow Cooker Vegan Sweet Potato and Lentil Curry

This sweet potato and lentil curry is creamy, warming, and full of flavor.

Slow cooking allows the lentils to absorb the spices and the sweet potatoes to become tender, creating a rich, satisfying vegan dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp black pepper
• ½ tsp salt
• 2 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Sauté onion, garlic, and ginger in a little olive oil until fragrant.
2. Transfer to the slow cooker with sweet potatoes, lentils, coconut milk, diced tomatoes, broth, and spices.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until lentils and sweet potatoes are tender.
4. Adjust seasoning and garnish with fresh cilantro before serving.

This Slow Cooker Vegan Sweet Potato and Lentil Curry is rich, flavorful, and nourishing.

It’s an effortless, wholesome meal ideal for lunch or dinner.

Slow Cooker Vegan Vegetable Tagine

This slow cooker vegetable tagine is inspired by Moroccan flavors, featuring root vegetables, chickpeas, and warming spices.

Slow cooking allows the spices to infuse deeply, creating a flavorful, aromatic vegan dish.

Ingredients:

• 2 carrots, diced
• 2 parsnips, diced
• 1 sweet potato, cubed
• 1 red bell pepper, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Transfer to the slow cooker along with carrots, parsnips, sweet potato, bell pepper, chickpeas, diced tomatoes, broth, and spices.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Taste and adjust seasoning. Garnish with fresh cilantro before serving.

This Slow Cooker Vegan Vegetable Tagine is aromatic, hearty, and full of rich, exotic flavors.

It’s a perfect vegan option for a flavorful, easy, and satisfying meal.

Slow Cooker Vegan Cauliflower and Chickpea Curry

This slow cooker cauliflower and chickpea curry is rich, aromatic, and creamy.

Tender cauliflower florets and chickpeas absorb the warm spices beautifully, creating a hearty vegan dish perfect for serving with rice or flatbread.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 cups vegetable broth
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Sauté onion, garlic, and ginger in olive oil until fragrant.
2. Transfer to the slow cooker and add cauliflower, chickpeas, diced tomatoes, coconut milk, broth, and spices.
3. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until cauliflower is tender.
4. Taste and adjust seasoning, garnish with fresh cilantro, and serve hot.

This Slow Cooker Vegan Cauliflower and Chickpea Curry is creamy, flavorful, and satisfying.

It’s a simple yet elegant vegan dish that’s perfect for any dinner.

Slow Cooker Vegan Tofu and Vegetable Stew

This tofu and vegetable stew is a protein-rich, hearty vegan meal.

The slow cooker allows the tofu to soak up the flavors of the vegetables and spices, resulting in a comforting, nourishing stew perfect for any day.

Ingredients:

• 1 block firm tofu, cubed
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tsp soy sauce or tamari
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Transfer to the slow cooker and add tofu, carrots, celery, bell pepper, zucchini, broth, and spices.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasoning and garnish with fresh parsley before serving.

This Slow Cooker Vegan Tofu and Vegetable Stew is hearty, flavorful, and packed with protein.

It’s a perfect meal for a cozy weeknight dinner.

Slow Cooker Vegan Pumpkin and Red Lentil Soup

This pumpkin and red lentil soup is creamy, slightly sweet, and richly spiced.

The slow cooker allows the lentils to cook perfectly while blending with pumpkin for a velvety, comforting soup.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 cup red lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 4 cups vegetable broth
• 1 tbsp olive oil
• ½ cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Sauté onion and garlic in olive oil until fragrant.
2. Transfer to the slow cooker along with pumpkin, red lentils, broth, and spices.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until lentils and pumpkin are tender.
4. Use an immersion blender to blend until smooth. Stir in coconut milk and adjust seasoning.
5. Garnish with fresh cilantro before serving.

This Slow Cooker Vegan Pumpkin and Red Lentil Soup is creamy, comforting, and full of flavor.

It’s perfect for fall or any time you want a cozy, nourishing meal.

Slow Cooker Vegan Ratatouille Stew

This vegan ratatouille stew is full of summer vegetables simmered slowly to develop rich, savory flavors.

Eggplant, zucchini, peppers, and tomatoes create a colorful, hearty dish that’s naturally vegan and wholesome.

Ingredients:

• 1 medium eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Transfer to the slow cooker and add eggplant, zucchini, bell peppers, diced tomatoes, and herbs.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasoning and garnish with fresh basil before serving.

This Slow Cooker Vegan Ratatouille Stew is vibrant, aromatic, and full of flavor.

It’s perfect as a main dish or a side, and ideal for using fresh seasonal vegetables.

Slow Cooker Vegan Three-Bean Soup

This three-bean soup is protein-rich, hearty, and packed with vegetables.

Slow cooking allows the flavors of beans, vegetables, and spices to meld together, creating a satisfying vegan comfort food.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Sauté onion and garlic in olive oil until fragrant.
2. Transfer to the slow cooker with carrots, celery, beans, diced tomatoes, broth, and spices.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasoning and garnish with fresh parsley before serving.

This Slow Cooker Vegan Three-Bean Soup is hearty, nutritious, and packed with flavor.

It’s a perfect vegan meal that’s easy to prepare and ideal for batch cooking.