Vegan Slow Cooker Meals: 25 Easy Set-It-and-Forget-It Recipes

The slow cooker is a vegan cook's best friend. Load it with beans, vegetables, grains, and flavorful spices in the morning, and come home to a delicious, aromatic meal that's ready to eat. These 25 vegan slow cooker recipes are perfect for busy weeknights, meal prep, and feeding a crowd.

Why Slow Cookers Are Perfect for Vegan Cooking

Hands-Off Cooking: Spend 10-15 minutes prepping, then let the slow cooker do all the work while you're at work, running errands, or relaxing.

Enhanced Flavors: Long, slow cooking allows spices and vegetables to develop deep, complex flavors.

Perfect for Legumes: Beans and lentils become incredibly tender in the slow cooker without requiring pre-soaking in many cases.

Meal Prep Champion: Make large batches and freeze portions for quick future meals.

Energy Efficient: Slow cookers use less energy than your oven or stovetop.

Budget-Friendly: Transform inexpensive ingredients like dried beans, lentils, and seasonal vegetables into restaurant-quality meals.

25 Vegan Slow Cooker Recipes

Soups and Stews

1. Lentil and Vegetable Soup (6-8 servings) Combine green or brown lentils, diced tomatoes, carrots, celery, onions, garlic, vegetable broth, and Italian herbs. Cook on low for 6-8 hours.

Cost per serving: $1.25
Freezes beautifully

2. Minestrone Soup (8 servings) Add kidney beans, diced tomatoes, carrots, zucchini, spinach, small pasta, and vegetable broth with Italian seasonings. Cook on low 6 hours, add pasta in last 30 minutes.

Classic Italian comfort food

3. Moroccan Chickpea Stew (6 servings) Combine chickpeas, sweet potatoes, diced tomatoes, dried apricots, and warm spices (cumin, cinnamon, turmeric). Serve over couscous.

Exotic flavors, simple ingredients

4. Black Bean Soup (8 servings) Cook black beans with onions, bell peppers, cumin, oregano, and vegetable broth. Blend partially for creamy texture. Top with avocado and cilantro.

High protein, very filling

5. Butternut Squash Soup (6 servings) Combine cubed butternut squash, onions, garlic, coconut milk, and vegetable broth. Blend until smooth after cooking. Season with nutmeg and sage.

Perfect for fall

Similar to our cheap soup recipes, these are budget-friendly and satisfying.

Curries

6. Coconut Curry Lentils (6 servings) Red lentils, coconut milk, curry paste, diced tomatoes, spinach, and ginger. Cook on low 6 hours. Serve over rice.

Ready-made flavor from curry paste

7. Thai Peanut Curry (6 servings) Sweet potatoes, chickpeas, coconut milk, peanut butter, curry powder, and lime juice. Add snap peas in the last 30 minutes.

Creamy and satisfying

8. Vegetable Tikka Masala (6 servings) Cauliflower, chickpeas, bell peppers in tomato-coconut cream sauce with garam masala and ginger. Serve with naan bread.

Restaurant-quality at home

9. Japanese-Style Curry (6 servings) Potatoes, carrots, onions, and curry roux blocks (many are vegan). Add tofu or chickpeas for protein.

Kid-friendly and mild

Chilis

10. Three-Bean Chili (8 servings) Kidney beans, black beans, pinto beans, diced tomatoes, peppers, onions, and chili spices. Top with vegan sour cream and green onions.

Perfect for game day

11. Sweet Potato and Black Bean Chili (6 servings) Cubed sweet potatoes, black beans, corn, diced tomatoes, and smoky chipotle peppers.

Slightly sweet, totally delicious

12. White Bean Chili (6 servings) White beans, green chiles, corn, onions, cumin, and vegetable broth. Lighter alternative to traditional chili.

Great with cornbread

Beans and Legumes

13. BBQ Baked Beans (8 servings) Navy beans, tomato sauce, molasses, mustard, onions, and liquid smoke. Perfect side for summer BBQs.

Classic comfort food

14. Red Beans and Rice (8 servings) Red kidney beans, onions, bell peppers, celery, Cajun spices, and vegetable broth. Serve over rice.

Traditional Southern favorite

15. Ethiopian-Inspired Lentils (Misir Wat) (6 servings) Red lentils cooked with berbere spice blend, onions, tomatoes, and garlic. Serve with injera or rice.

Incredibly flavorful

16. Indian Dal (6 servings) Yellow lentils, tomatoes, onions, ginger, garlic, turmeric, and cumin. Finish with fresh cilantro and lemon juice.

Comforting and healing

Rice and Grain Dishes

17. Spanish Rice and Beans (6 servings) Brown rice, pinto beans, diced tomatoes, bell peppers, onions, and Spanish seasonings.

Complete meal in one pot

18. Mushroom Risotto (4 servings) Arborio rice, mushrooms, vegetable broth, nutritional yeast, and white wine (optional). Stir in plant-based butter at the end.

Creamy without dairy

19. Quinoa and Black Bean Burrito Bowls (6 servings) Quinoa, black beans, corn, salsa, and taco seasonings. Top with avocado, cilantro, and lime.

High protein meal prep

Pasta Dishes

20. Slow Cooker Marinara (8 servings) Crushed tomatoes, tomato paste, onions, garlic, basil, oregano, and a pinch of sugar. Cook on low 6-8 hours. Serve over pasta.

Better than jar sauce

21. Lentil Bolognese (6 servings) Brown lentils, crushed tomatoes, carrots, celery, onions, and Italian herbs. Serve over spaghetti.

Hearty and meat-like texture

22. Penne with Vodka Sauce (Vegan) (6 servings) Crushed tomatoes, coconut cream, vodka, garlic, and red pepper flakes. Toss with penne pasta.

Creamy and indulgent

International Flavors

23. Mexican Quinoa (6 servings) Quinoa, black beans, corn, diced tomatoes, bell peppers, and taco seasonings. Top with avocado and cilantro.

Complete protein

24. Ratatouille (6 servings) Eggplant, zucchini, bell peppers, tomatoes, onions, garlic, and herbs de Provence. Serve over polenta or rice.

Classic French peasant dish

25. African Peanut Stew (6 servings) Sweet potatoes, chickpeas, tomatoes, peanut butter, and warming spices. Finish with fresh cilantro.

Rich and satisfying

Similar to our dump-and-go slow cooker recipes philosophy—minimal effort, maximum flavor.

Slow Cooker Tips for Vegan Cooking

Dried Beans:

Most beans don't need pre-soaking in a slow cooker
Add 1 tbsp oil to reduce foaming
Kidney beans should be boiled 10 minutes before slow cooking (removes toxins)
1 cup dried beans = 3 cups cooked

Vegetables:

Hardy vegetables (potatoes, carrots, sweet potatoes) go on the bottom
Delicate vegetables (spinach, peas, zucchini) add in last 30-60 minutes
Cut vegetables in similar sizes for even cooking

Liquids:

Use less liquid than stovetop recipes (slow cookers don't evaporate much)
Start with 1/2 cup less and add more if needed

Layering:

Vegetables on bottom (they take longest)
Beans and legumes in middle
Grains on top
Liquids and seasonings overall

Timing:

Low: 6-10 hours (best for most recipes)
High: 3-6 hours (when you're short on time)
Don't lift the lid! Each time adds 15-20 minutes cooking time

Enhancing Flavor:

Sauté aromatics (onions, garlic) before adding for deeper flavor
Add fresh herbs in the last 30 minutes
Finish with acid (lemon juice, vinegar) for brightness
Toast spices before adding for more intense flavor

Budget Tips for Vegan Slow Cooking

1. Buy Dried Beans Dried beans cost $1.50 per pound versus $1 per can. One pound dried = 6-7 cups cooked (equivalent to 4-5 cans). Savings: 60-70%

2. Use Seasonal Vegetables Seasonal produce costs 50-70% less than out-of-season. In winter, focus on root vegetables and squash.

3. Make Large Batches Double or triple recipes and freeze portions. Homemade frozen meals cost $2-3 per serving versus $5-8 for store-bought.

4. Skip Pre-Cut Vegetables Pre-cut vegetables cost 2-3x more. Spend 10 minutes chopping and save $5-10 per meal.

5. Use Vegetable Scraps for Broth Save onion peels, carrot tops, celery leaves, and herb stems. Simmer in water for homemade broth. Free!

For more money-saving strategies, see our meal prep on a budget guide.

Sample Weekly Slow Cooker Meal Plan

Sunday: Make three-bean chili (freeze half) Monday: Reheat chili Tuesday: Start lentil and vegetable soup in morning Wednesday: Leftover soup Thursday: Start coconut curry lentils Friday: Leftover curry over rice Weekend: Fresh cooking or try a new slow cooker recipe

Grocery Cost for Week: $35-45 for two people

Meal Prep with Slow Cooker

Batch Cooking:

Make 2-3 recipes on Sunday
Portion into containers
Refrigerate for 4-5 days or freeze for 2-3 months
Reheat as needed

Slow Cooker Freezer Meals: Prep ingredients in freezer bags:

Label bag with recipe name and cooking instructions
Add all ingredients except liquid
Freeze flat for easy storage
When ready to cook, dump frozen contents in slow cooker and add liquid

Prep 10 Meals in 2 Hours: Assemble freezer bags for:

Three-bean chili (2 bags)
Coconut curry lentils (2 bags)
Minestrone soup (2 bags)
Black bean soup (2 bags)
Lentil bolognese (2 bags)

Essential Slow Cooker Pantry

Dried Legumes:

Lentils (red, green, brown)
Black beans
Kidney beans
Chickpeas
Navy beans

Canned Goods:

Diced tomatoes
Crushed tomatoes
Coconut milk
Vegetable broth

Grains:

Rice (white, brown, wild)
Quinoa
Pasta

Spices:

Cumin, chili powder, paprika
Curry powder, garam masala
Italian seasoning, oregano, basil
Cinnamon, turmeric, ginger
Bay leaves

Aromatics:

Onions and garlic (buy in bulk)
Fresh ginger root
Vegetable broth paste or bouillon

Slow Cooker Sizes

3-4 Quart: Perfect for 1-2 people or side dishes 6 Quart: Best for families and meal prep (most versatile size) 8 Quart: Large batches and entertaining

Pro Tip: Slow cookers work best when 1/2 to 3/4 full. Too little food cooks too fast; too much may not cook evenly.

Troubleshooting Common Issues

Too Watery:

Remove lid and cook on high for 30-60 minutes
Add cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
Next time use less liquid

Too Thick:

Add more broth or water
Next time add more liquid at the start

Bland Flavor:

Add more salt (slow cooking dulls flavors)
Finish with acid (lemon juice, vinegar)
Add fresh herbs
Include umami ingredients (soy sauce, nutritional yeast, miso)

Vegetables Mushy:

Add delicate vegetables in last hour
Cut vegetables larger
Cook on low instead of high

Safety Tips

Food Safety:

Thaw frozen ingredients before adding (except in freezer meal method)
Don't add cold ingredients to hot slow cooker
Refrigerate leftovers within 2 hours
Reheat to 165°F

Slow Cooker Care:

Don't use on counters that trap heat
Keep away from walls and cabinets
Don't fill above the "max fill" line
Never submerge the electrical base in water

Converting Recipes

Stovetop to Slow Cooker:

15-30 minutes stovetop = 4-6 hours on low OR 1.5-2.5 hours on high
30-45 minutes stovetop = 6-8 hours on low OR 3-4 hours on high
1-3 hours stovetop = 8-12 hours on low OR 4-6 hours on high

Reduce liquid by 1/3 to 1/2 since slow cookers don't evaporate as much.

Conclusion

Vegan slow cooker meals are the ultimate solution for busy plant-based eaters. With just 10-15 minutes of morning prep, you can come home to a hot, delicious, nutritious meal that required virtually no effort.

Start with simple recipes like lentil soup or three-bean chili to get comfortable with your slow cooker. As you gain confidence, experiment with international flavors and more complex dishes.

The beauty of slow cooker meals is their forgiving nature—they're nearly impossible to mess up, and the results are always delicious.

What vegan slow cooker meal will you try first? Load up your slow cooker tonight and enjoy the magic of coming home to dinner that's already made!