20 Delicious Vegan Crockpot Recipes for Busy Weeknights

Hey there, busy bees! If you’re dreaming of coming home to a kitchen filled with the mouthwatering aromas of a home-cooked meal—without the hassle—you’re in the right place. Our roundup of 20 Delicious Vegan Crockpot Recipes is your ticket to easy, hearty, and comforting dinners any night of the week. From creamy soups to savory stews, these set-it-and-forget-it wonders will make your weeknights a breeze. Let’s dig in!

Hearty Vegan Lentil Soup

Today is ‘2025-06-08 06:17:04.544153’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Hearty Vegan Lentil Soup’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• Lentils – 1 cup
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Onion – 1, diced
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Garlic – 3 cloves, minced
• Cumin – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, carrots, and celery to the pot. Cook until the vegetables are soft, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cumin, cooking for 1 minute until fragrant.
4. Add lentils, vegetable broth, salt, and black pepper to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender. Tip: Stir occasionally to prevent sticking.
6. Once lentils are tender, remove from heat. Let sit covered for 5 minutes to thicken. Tip: For a creamier texture, blend half the soup and mix back in.
7. Adjust seasoning with additional salt and pepper if needed. Tip: A splash of lemon juice can brighten the flavors before serving.

Final thoughts: This soup boasts a rich, earthy flavor with a satisfyingly thick texture. Serve it with a sprinkle of fresh herbs or a dollop of vegan yogurt for an extra touch of luxury.

Slow Cooker Vegan Chili

Now, who said vegans can’t have all the fun? This Slow Cooker Vegan Chili is here to prove the naysayers wrong, packing a punch of flavor that’ll have even the most devout meat-lovers questioning their life choices. It’s the kind of dish that simmers away while you binge-watch your favorite show, making your kitchen smell like a spice bazaar in the best way possible.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Bell peppers – 2, diced
• Black beans – 2 cans (15 oz each), drained and rinsed
• Kidney beans – 1 can (15 oz), drained and rinsed
• Crushed tomatoes – 1 can (28 oz)
• Vegetable broth – 2 cups
• Chili powder – 2 tbsp
• Cumin – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a skillet over medium heat. Tip: If your slow cooker has a sauté function, use it to save on dishes!
2. Add diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 5 minutes.
3. Transfer the onion and garlic to the slow cooker. Add diced bell peppers, black beans, kidney beans, crushed tomatoes, and vegetable broth.
4. Stir in chili powder, cumin, and salt. Tip: For a deeper flavor, toast the spices in a dry skillet for 30 seconds before adding.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: Stir occasionally to prevent sticking, but don’t overdo it—let the flavors meld.

Every spoonful of this chili is a hearty embrace, with beans that hold their shape against the rich, tomatoey broth. Serve it over a baked sweet potato for a twist that’s as nutritious as it is delicious.

Creamy Vegan Potato Chowder

Just when you thought comfort food couldn’t get any cozier, along comes this creamy vegan potato chowder to prove you wrong. Packed with hearty potatoes and a velvety broth, it’s like a hug in a bowl—minus the dairy, plus all the flavor.

Ingredients

• Potatoes – 4 cups, diced
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Pepper – ½ tsp
• Nutritional yeast – 2 tbsp

Instructions

1. Heat a large pot over medium heat and sauté the diced onion until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
3. Tip: If the garlic starts to brown too quickly, lower the heat slightly.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the diced potatoes to the pot and simmer until tender, about 15 minutes.
6. Tip: For a smoother chowder, mash some of the potatoes against the side of the pot before adding the coconut milk.
7. Stir in the coconut milk, salt, pepper, and nutritional yeast, then simmer for another 5 minutes.
8. Tip: Nutritional yeast adds a cheesy flavor without the dairy, but feel free to adjust the amount to your liking.
9. Remove from heat and let sit for 5 minutes to thicken before serving.

Unbelievably creamy and rich, this chowder is a testament to the magic of simple ingredients. Serve it with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick. Either way, it’s guaranteed to warm you from the inside out.

Vegan Crockpot Black Bean Soup

Today’s the day to dust off that crockpot and let it do the heavy lifting for you with this effortlessly delicious Vegan Crockpot Black Bean Soup. Trust us, your future self will thank you for this hearty, flavor-packed meal that practically cooks itself while you binge-watch your favorite show.

Ingredients

• Black beans – 2 cups, dried
• Vegetable broth – 4 cups
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Cumin – 1 tbsp
• Salt – 1 tsp

Instructions

1. Rinse the 2 cups of dried black beans under cold water until the water runs clear.
2. Add the rinsed black beans, 4 cups of vegetable broth, 1 diced onion, 3 minced garlic cloves, 1 tbsp of cumin, and 1 tsp of salt to the crockpot.
3. Stir all the ingredients in the crockpot to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender. Tip: For an extra flavor boost, sauté the onions and garlic before adding them to the crockpot.
5. Once cooked, use an immersion blender to partially blend the soup for a creamy yet chunky texture. Tip: If you don’t have an immersion blender, mash some beans against the side of the pot with a spoon.
6. Serve hot. Tip: Garnish with avocado slices or a squeeze of lime for a fresh twist.

Brimming with rich, smoky flavors and a velvety texture, this soup is a bowl of comfort that’s begging to be paired with a slice of crusty bread or a dollop of vegan sour cream. Get creative with toppings—think crispy tortilla strips or a sprinkle of fresh cilantro for that Instagram-worthy finish.

Spicy Vegan Curry in a Crockpot

Spicy Vegan Curry in a Crockpot is the kind of dish that makes you question why anyone would ever bother with meat. It’s hearty, it’s fiery, and it’s so easy to make, you could probably do it blindfolded (though we don’t recommend testing that theory).

Ingredients

• Coconut oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Curry powder – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 2 cups
• Sweet potato – 1 large, cubed
• Chickpeas – 1 can (15 oz), drained
• Spinach – 2 cups
• Salt – 1 tsp

Instructions

1. Heat the coconut oil in a pan over medium heat. Tip: If your coconut oil is solid, a quick zap in the microwave will do the trick.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Transfer the onion mixture to your crockpot and sprinkle in the curry powder. Give it a good stir to coat everything evenly.
5. Pour in the coconut milk and vegetable broth, then add the cubed sweet potato and drained chickpeas. Tip: For an extra kick, add a pinch of cayenne pepper with the curry powder.
6. Cover and cook on low for 6 hours or high for 3 hours. The sweet potatoes should be fork-tender when done.
7. Stir in the spinach and salt, letting the residual heat wilt the spinach. Tip: If you’re not a fan of spinach, kale makes a great substitute.

Creamy, spicy, and packed with texture, this curry is a dream over a bed of fluffy rice or with a side of warm naan for dipping. The sweet potatoes and chickpeas add a satisfying heartiness, while the spinach keeps it light and fresh. Perfect for those nights when you want something comforting but don’t want to spend hours in the kitchen.

Vegan Slow Cooker Ratatouille

Today’s the day to let your slow cooker do the heavy lifting while you kick back and pretend you’re in the South of France—no passport required. This Vegan Slow Cooker Ratatouille is your ticket to a fuss-free, flavor-packed meal that’ll have everyone asking for seconds.

Ingredients

• Eggplant – 1 medium, diced
• Zucchini – 2 medium, diced
• Red bell pepper – 1, diced
• Yellow onion – 1, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Diced tomatoes – 1 can (14.5 oz)
• Olive oil – 2 tbsp
• Dried basil – 1 tsp
• Dried oregano – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Tip: This step builds a flavor base, so don’t rush it.
3. Add eggplant, zucchini, red bell pepper, tomato paste, diced tomatoes, basil, oregano, salt, and black pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: Slow cooking melds the flavors beautifully, but if you’re short on time, high setting works too.
5. Give the ratatouille a gentle stir before serving. Tip: For a thicker consistency, remove the lid and cook on high for the last 30 minutes.

Craving a dish that’s as vibrant as it is versatile? This ratatouille boasts a melt-in-your-mouth texture with a rich, herby tomato sauce that’s perfect over quinoa, pasta, or even slathered on crusty bread for a hearty sandwich.

Easy Vegan Crockpot Minestrone

Feast your eyes on this no-fuss, dump-and-go wonder that’s about to make your weeknights a breeze. This Easy Vegan Crockpot Minestrone is the lazy chef’s dream, packing all the cozy vibes without the chopping marathon.

Ingredients

• Vegetable broth – 4 cups
• Diced tomatoes – 1 can (14.5 oz)
• Tomato paste – 2 tbsp
• Garlic – 3 cloves, minced
• Onion – 1, diced
• Carrots – 2, sliced
• Celery – 2 stalks, chopped
• Zucchini – 1, diced
• Green beans – 1 cup, trimmed and cut
• Elbow macaroni – 1 cup
• Olive oil – 1 tbsp
• Italian seasoning – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a pan over medium heat. Sauté garlic and onion until translucent, about 3 minutes.
2. Transfer the sautéed garlic and onion to the crockpot. Add vegetable broth, diced tomatoes, tomato paste, carrots, celery, zucchini, green beans, Italian seasoning, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: The longer it cooks, the deeper the flavors meld.
4. Add elbow macaroni to the crockpot. Cover and cook on HIGH for an additional 15 minutes, or until pasta is al dente. Tip: Keep an eye on the pasta to avoid mushiness.
5. Turn off the crockpot. Let the soup sit for 5 minutes before serving. Tip: This allows the soup to thicken slightly.

This minestrone is a hearty hug in a bowl, with each spoonful bursting with veggie goodness and a slight tang from the tomatoes. Serve it with a sprinkle of vegan parmesan or a side of crusty bread for that extra comfort factor.

Vegan Sweet Potato and Lentil Stew

Ready to dive into a bowl of comfort that’s as nutritious as it is delicious? This vegan sweet potato and lentil stew is your ticket to flavor town, with a side of bragging rights for eating something that’s actually good for you.

Ingredients

• Sweet potatoes – 2 cups, diced
• Lentils – 1 cup, dried
• Vegetable broth – 4 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Smoked paprika – 1 tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in cumin and smoked paprika, cooking for another 30 seconds to unleash their flavors.
4. Add diced sweet potatoes, dried lentils, and vegetable broth to the pot. Tip: Rinse lentils under cold water first to remove any debris.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lentils and sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
6. Season with salt, then taste and adjust if necessary. Tip: For a thicker stew, let it simmer uncovered for an additional 5 minutes.

Unbelievably hearty and satisfying, this stew boasts a creamy texture with a smoky, slightly sweet flavor profile. Serve it over a bed of quinoa for an extra protein punch, or with a slice of crusty bread to sop up every last drop.

Crockpot Vegan Mushroom Stroganoff

Craving something creamy, dreamy, and utterly guilt-free? Let’s dive into a dish that’s so easy, your crockpot does most of the work while you binge-watch your favorite show.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Mushrooms – 16 oz, sliced
• Vegetable broth – 2 cups
• Coconut milk – 1 cup
• Nutritional yeast – ¼ cup
• Dijon mustard – 1 tbsp
• Salt – 1 tsp
• Pasta – 8 oz

Instructions

1. Heat olive oil in a pan over medium heat. Tip: Swirl the oil to coat the pan evenly for perfect sautéing.
2. Add diced onion and minced garlic. Sauté for 3 minutes until fragrant.
3. Add sliced mushrooms. Cook for 5 minutes until they start to soften.
4. Transfer the mixture to the crockpot. Add vegetable broth, coconut milk, nutritional yeast, Dijon mustard, and salt. Stir well. Tip: Nutritional yeast is your best friend for that cheesy flavor without the dairy.
5. Cover and cook on low for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Add pasta to the crockpot. Stir to submerge in the liquid. Cook for an additional 30 minutes on low until pasta is al dente.

Velvety smooth with a punch of umami, this stroganoff is a hug in a bowl. Serve it over a bed of greens for a fresh twist or straight up for maximum comfort.

Vegan BBQ Pulled Jackfruit

Vegans and meat-lovers alike, brace yourselves for a game-changer that’s about to rock your BBQ world. This Vegan BBQ Pulled Jackfruit is so shockingly similar to the real deal, you might just question your life choices.

Ingredients

• Young green jackfruit in water – 2 cans (20 oz each)
• BBQ sauce – 1 cup
• Olive oil – 2 tbsp
• Onion powder – 1 tsp
• Garlic powder – 1 tsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for some jackfruit magic.
2. Drain and rinse the jackfruit, then pat it dry. Squeeze out any excess water to avoid a soggy situation.
3. Heat olive oil in a large skillet over medium heat. Add the jackfruit and sauté for 5 minutes until it starts to brown slightly.
4. Sprinkle onion powder, garlic powder, smoked paprika, and salt over the jackfruit. Stir well to coat every piece with those flavorful vibes.
5. Pour in the BBQ sauce, stirring to ensure the jackfruit is fully dressed in its saucy attire. Let it simmer for 10 minutes, stirring occasionally.
6. Transfer the mixture to a baking dish and bake for 20 minutes. This step is where the jackfruit transforms into that pull-apart tenderness we’re all here for.
7. Remove from the oven and use two forks to shred the jackfruit into pulled pork-like strands. Tip: If it’s not shredding easily, it might need a few more minutes in the oven.
8. Serve hot on buns, over a baked potato, or straight from the dish because no one’s judging here.

Get ready to dive into a dish that’s smoky, sweet, and satisfyingly shreddable. Whether you’re piling it high on a bun or sneaking bites straight from the pan, this Vegan BBQ Pulled Jackfruit is about to become your new BBQ obsession.

Slow Cooker Vegan Butternut Squash Soup

Y’all, if there’s one thing that screams ‘cozy’ louder than your aunt at a bingo night, it’s this Slow Cooker Vegan Butternut Squash Soup. It’s like autumn hugged your soul, but guess what? You can enjoy it any time of the year because rules were made to be broken, just like that ‘no seconds’ rule at Thanksgiving.

Ingredients

• Butternut squash – 1 large, peeled and cubed
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Maple syrup – 2 tbsp
• Salt – 1 tsp
• Cinnamon – ½ tsp

Instructions

1. Place the cubed butternut squash into the slow cooker.
2. Pour the vegetable broth over the squash until it’s just covered.
3. Set your slow cooker to low and let it work its magic for 6 hours. Tip: If you’re in a hurry, high for 3 hours will do, but low and slow brings out the best flavors.
4. Once the squash is tender, use an immersion blender to puree the soup until smooth. Tip: No immersion blender? A regular blender works too, just let the soup cool a bit first to avoid a hot soup explosion.
5. Stir in the coconut milk, maple syrup, salt, and cinnamon until well combined. Tip: Taste as you go with the maple syrup; you might want it sweeter or more subtle.
6. Let the soup cook for another 30 minutes on low to meld all the flavors together.

Perfectly velvety with a sweet, spicy kick, this soup is like a warm blanket for your stomach. Serve it with a drizzle of coconut milk and a sprinkle of cinnamon on top for that ‘I definitely meant to make it look this fancy’ effect.

Vegan Crockpot Chickpea Curry

Vegging out has never been so deliciously effortless! Dive into this Vegan Crockpot Chickpea Curry, where minimal effort meets maximum flavor, proving that your slow cooker is the unsung hero of lazy gourmet.

Ingredients

• Chickpeas – 2 cans (15 oz each)
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Vegetable broth – 1 cup
• Salt – 1 tsp

Instructions

1. Rinse and drain the chickpeas thoroughly to remove any canning liquid.
2. Combine chickpeas, coconut milk, curry powder, minced garlic, vegetable broth, and salt in the crockpot.
3. Stir the mixture well to ensure all ingredients are evenly distributed.
4. Set the crockpot to low and cook for 6 hours, allowing the flavors to meld beautifully. Tip: For a thicker curry, remove the lid during the last 30 minutes of cooking.
5. Give the curry a final stir before serving. Tip: Taste and adjust the seasoning if necessary, but remember, the flavors intensify as it cooks.
6. Serve hot over rice or with naan bread for a complete meal. Tip: Garnish with fresh cilantro or a squeeze of lime for an extra zing.

Just like that, you’ve got a creamy, dreamy curry that’s packed with protein and bursting with flavor. Perfect for meal prep or impressing last-minute guests, this dish is as versatile as it is delicious.

Comforting Vegan Crockpot Mac and Cheese

Alright, let’s dive into a dish that’s so creamy, so dreamy, it’ll make you forget it’s vegan. This crockpot mac and cheese is the ultimate comfort food with a plant-based twist, perfect for those lazy days when you want maximum flavor with minimal effort.

Ingredients

• Elbow macaroni – 2 cups
• Nutritional yeast – ½ cup
• Raw cashews – 1 cup
• Unsweetened almond milk – 2 cups
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Turmeric – ½ tsp
• Salt – 1 tsp
• Water – 1 cup

Instructions

1. Soak the raw cashews in water for at least 4 hours or overnight to soften them.
2. Drain the cashews and blend them with almond milk, nutritional yeast, garlic powder, onion powder, turmeric, and salt until smooth. Tip: For an extra creamy sauce, blend for a full 2 minutes.
3. Cook the elbow macaroni according to package instructions until al dente, then drain.
4. Combine the cooked macaroni and blended sauce in the crockpot, stirring well to coat every noodle.
5. Cover and cook on low for 2 hours, stirring halfway through. Tip: If the sauce seems too thick, add a splash of almond milk to reach your desired consistency.
6. After 2 hours, check the mac and cheese for creaminess and flavor. Tip: For a golden top, broil in the oven for 2-3 minutes before serving.

Mmm, this mac and cheese is the epitome of comfort with its velvety sauce and tender noodles. Serve it with a sprinkle of smoked paprika or crispy breadcrumbs for an extra crunch. Perfect for potlucks or a cozy night in, this dish is sure to win over vegans and cheese lovers alike.

Vegan Slow Cooker Thai Peanut Soup

Hold onto your spoons, folks, because this Vegan Slow Cooker Thai Peanut Soup is about to take your taste buds on a joyride they won’t forget. Packed with creamy peanut goodness and a kick of Thai flavors, it’s the lazy chef’s dream come true—set it, forget it, and voilà, dinner’s served!

Ingredients

• Peanut butter – ½ cup
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Red curry paste – 2 tbsp
• Lime juice – 2 tbsp
• Agave syrup – 1 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Red bell pepper – 1, sliced
• Carrots – 2, sliced
• Rice noodles – 8 oz
• Cilantro – for garnish
• Crushed peanuts – for garnish

Instructions

1. In your slow cooker, whisk together peanut butter, coconut milk, vegetable broth, red curry paste, lime juice, and agave syrup until smooth.
2. Add minced garlic, grated ginger, sliced red bell pepper, and carrots to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender.
4. 30 minutes before serving, add rice noodles to the slow cooker. Tip: Break them in half for easier eating!
5. Once the noodles are soft, give the soup a good stir. Tip: If the soup is too thick, add a splash of water or broth to reach your desired consistency.
6. Ladle the soup into bowls and garnish with cilantro and crushed peanuts. Tip: A squeeze of extra lime juice on top brightens all the flavors!

Zesty, creamy, and with just the right amount of crunch from the peanuts, this soup is a bowl of comfort with a Thai twist. Serve it with a side of spring rolls for the ultimate fake-out takeout night at home.

Easy Vegan Crockpot Lasagna

Ready to revolutionize your weeknight dinners with a dish that’s as easy as it is delicious? This vegan crockpot lasagna is here to prove that plant-based eating doesn’t mean skimping on flavor or fun. Plus, it practically cooks itself while you binge-watch your favorite show—talk about a win-win!

Ingredients

• Lasagna noodles – 12 oz
• Vegan ricotta – 2 cups
• Marinara sauce – 3 cups
• Vegan mozzarella shreds – 2 cups
• Spinach – 2 cups

Instructions

1. Spread 1 cup of marinara sauce evenly at the bottom of your crockpot to prevent sticking.
2. Layer 4 lasagna noodles over the sauce, breaking them to fit if necessary.
3. Spread 1 cup of vegan ricotta over the noodles, then sprinkle 1 cup of spinach and ½ cup of mozzarella shreds on top.
4. Repeat the layers twice more, starting with sauce, then noodles, ricotta, spinach, and cheese.
5. Top the final layer with the remaining marinara sauce and mozzarella shreds.
6. Cover and cook on low for 4 hours, or until the noodles are tender. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
7. Let the lasagna sit for 10 minutes before serving to allow it to set. Tip: This patience-testing step makes slicing easier.
8. Serve hot, garnished with fresh basil if you’re feeling fancy. Tip: A sprinkle of nutritional yeast adds a cheesy, umami kick.

Absolutely divine, this lasagna boasts layers of creamy ricotta and melty mozzarella between tender noodles, all smothered in rich marinara. Try serving it with a side of garlic bread for the ultimate comfort food feast.

Vegan Crockpot Moroccan Stew

Ready to spice up your dinner routine without breaking a sweat? This Vegan Crockpot Moroccan Stew is your ticket to a flavor-packed, fuss-free meal that’ll have your taste buds doing a happy dance. Perfect for those days when you’d rather Netflix and chill than stand over a stove.

Ingredients

• Chickpeas – 2 cups
• Sweet potatoes – 2, diced
• Vegetable broth – 4 cups
• Cumin – 1 tbsp
• Cinnamon – 1 tsp
• Tomato paste – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a crockpot on the sauté setting for 2 minutes.
2. Add diced sweet potatoes and sauté for 5 minutes, until slightly softened.
3. Stir in chickpeas, vegetable broth, cumin, cinnamon, and tomato paste until well combined.
4. Cover and cook on low for 6 hours or high for 3 hours, until sweet potatoes are tender.
5. Tip: For an extra flavor boost, toast the cumin in a dry pan before adding it to the crockpot.
6. Once cooked, give the stew a good stir to blend all the flavors together.
7. Tip: If the stew is too thick, add a splash more vegetable broth to reach your desired consistency.
8. Serve hot, garnished with fresh cilantro or a dollop of vegan yogurt for a creamy contrast.
9. Tip: This stew tastes even better the next day, so don’t hesitate to make a big batch!

This stew is a cozy hug in a bowl, with the sweet potatoes melting into the spiced broth for a velvety texture. Try serving it over a bed of fluffy couscous or with a side of warm pita bread to soak up every last drop of goodness.

Slow Cooker Vegan Split Pea Soup

Let’s face it, folks, the slow cooker is the unsung hero of the kitchen, especially when it comes to whipping up a hearty, vegan-friendly split pea soup that’s as easy as it is delicious. This recipe is so simple, even your slow cooker could probably do it solo (but let’s not give it any ideas).

Ingredients

• Split peas – 1 lb
• Vegetable broth – 6 cups
• Carrots – 2, diced
• Onion – 1, chopped
• Garlic – 3 cloves, minced
• Bay leaves – 2
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Rinse the split peas under cold water until the water runs clear.
2. Add the rinsed split peas, vegetable broth, carrots, onion, garlic, bay leaves, salt, and black pepper to the slow cooker.
3. Stir all the ingredients together to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the peas are tender and the soup has thickened.
5. Remove the bay leaves before serving.

Velvety smooth with a rich, comforting flavor, this soup is a hug in a bowl. Serve it with a sprinkle of smoked paprika or a dollop of vegan sour cream for an extra kick. Perfect for those days when you want to feel cozy without putting in the effort.

Vegan Crockpot Indian Dal

Mmm, who knew that tossing a few ingredients into a crockpot could transport your taste buds straight to the bustling streets of Mumbai? This Vegan Crockpot Indian Dal is your ticket to flavor town without the hassle, because let’s face it, we’re all about that ‘set it and forget it’ life.

Ingredients

• Red lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 2 cups
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Tomato paste – 2 tbsp
• Salt – 1 tsp

Instructions

1. Rinse the red lentils under cold water until the water runs clear to avoid any grit in your final dish.
2. Combine all ingredients in the crockpot, stirring well to ensure the tomato paste is fully dissolved.
3. Set your crockpot to low and cook for 6 hours, or high for 3 hours, until the lentils are tender and the flavors have melded beautifully.
4. Give the dal a good stir before serving to redistribute any settled spices.

So creamy, so dreamy, this dal is the perfect balance of spicy and comforting. Serve it over a bed of fluffy basmati rice or with a side of naan for dipping – because why choose when you can have both?

Hearty Vegan Crockpot Quinoa Stew

Unbelievably, this stew is so hearty and flavorful, even your carnivore friends will be begging for the recipe. Packed with protein and bursting with colors, it’s the ultimate set-it-and-forget-it meal that’ll have you doing a happy dance around your kitchen.

Ingredients

• Quinoa – 1 cup
• Vegetable broth – 4 cups
• Tomatoes – 1 can (15 oz), diced
• Black beans – 1 can (15 oz), drained and rinsed
• Sweet potato – 1 large, peeled and diced
• Cumin – 1 tsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. Add the rinsed quinoa, vegetable broth, diced tomatoes, black beans, sweet potato, cumin, garlic powder, and salt to the crockpot.
3. Stir all the ingredients together until well combined.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potato is tender and the quinoa is fluffy.
5. Give the stew a good stir before serving to distribute the flavors evenly.

This stew is a texture dream—creamy quinoa, tender sweet potatoes, and hearty beans all in one spoonful. Serve it with a sprinkle of fresh cilantro or a dollop of vegan sour cream for an extra flavor kick.

Vegan Slow Cooker Pumpkin Soup

Hold onto your hats, folks, because we’re about to dive into a bowl of comfort that’s as easy as pie—well, easier actually, because there’s no crust to fuss over. This Vegan Slow Cooker Pumpkin Soup is your ticket to cozy town, no passport required.

Ingredients

• Pumpkin puree – 2 cups
• Coconut milk – 1 cup
• Vegetable broth – 3 cups
• Maple syrup – 2 tbsp
• Garlic – 2 cloves, minced
• Onion – 1, diced
• Salt – 1 tsp
• Cumin – 1 tsp

Instructions

1. Plug in your slow cooker and set it to low heat.
2. Add the pumpkin puree, coconut milk, vegetable broth, maple syrup, minced garlic, diced onion, salt, and cumin to the slow cooker. Tip: For an extra flavor kick, toast the cumin in a dry pan for 30 seconds before adding it.
3. Stir all the ingredients until well combined. Tip: A whisk can help break up any clumps of pumpkin puree for a smoother soup.
4. Cover the slow cooker and let the soup cook on low for 6 hours. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
5. After 6 hours, give the soup a good stir and taste. Adjust the seasoning if necessary.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender. Tip: If using a blender, be sure to vent the lid to avoid pressure build-up.
7. Serve the soup hot. Garnish with a drizzle of coconut milk or a sprinkle of roasted pumpkin seeds if you’re feeling fancy.

Rich, creamy, and with just the right amount of sweetness, this soup is like autumn in a bowl. Try serving it with a side of crusty bread for dipping, or go wild and top it with some spicy roasted chickpeas for a bit of crunch.

Conclusion

We hope these 20 delicious vegan crockpot recipes make your busy weeknights a breeze! Each dish is a testament to how easy and satisfying plant-based cooking can be. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next meal planning session. Happy slow cooking!