Discover the best vegan slow cooker recipes for easy and delicious meals. From soups to stews, desserts, and more, these 30 recipes will make your mouth water!

30 Vegan Slow Cooker Recipes: Easy and Delicious Ideas

Savor the Flavor of Plant-Based Cooking with These Slow Cooker Recipes

Soups and Stews

Slow Cooked Hearty Vegetable Soup

Spicy Black Bean and Sweet Potato Stew

Creamy Mushroom and Wild Rice Soup

Main Courses

Slow Cooker Vegan Lasagna

BBQ Jackfruit Sandwiches

Slow Cooker Chickpea Curry

Sides

Slow Cooker Mashed Potatoes

Slow Cooker Glazed Carrots

Slow Cooked Baked Beans

Desserts

Slow Cooker Apple Crisp

Slow Cooker Chocolate Lava Cake

Slow Cooker Vegan Cheesecake

Vegan Slow Cooker Recipes: Easy and Delicious Ideas

1 onion
2 cloves garlic
2 tbsp olive oil
4 cups vegetable broth
1 can diced tomatoes
1 can kidney beans
1 cup chopped carrots
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped kale
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper


Ingredients

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until soft.
2. Add sautéed onion and garlic to slow cooker.
3. Add remaining ingredients to slow cooker and stir to combine.
4. Cook on low for 6-8 hours, or until vegetables are tender and soup is flavorful.
5. Serve hot and enjoy!

Instructions

- Feel free to swap out the vegetables for whatever you have on hand.
- Add more or less broth depending on how thick you like your soup.
- Experiment with different herbs and spices to customize the flavor.

Tips

1 onion
2 cloves garlic
2 tbsp olive oil
4 cups vegetable broth
1 can black beans
1 can diced tomatoes
2 cups chopped sweet potatoes
1 cup chopped bell peppers
1 jalapeño pepper, seeded and chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper


1. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until soft.
2. Add sautéed onion and garlic to slow cooker.
3. Add remaining ingredients to slow cooker and stir to combine.
4. Cook on low for 6-8 hours, or until sweet potatoes are tender and stew is flavorful.
5. Serve hot and enjoy!

- Adjust the spice level by adding more or less jalapeño pepper.
- Top with avocado or vegan sour cream for added creaminess.
- Serve over rice or with crusty bread to make it a more filling meal.

1 onion
2 cloves garlic
2 tbsp olive oil
4 cups vegetable broth
1 cup uncooked wild rice
1 lb sliced mushrooms
1 cup chopped carrots
1 cup chopped celery
1 cup chopped kale
1 can coconut milk
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper


1. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until soft.
2. Add sautéed onion and garlic to slow cooker.
3. Add remaining ingredients to slow cooker and stir to combine.
4. Cook on low for 6-8 hours, or until rice is tender and soup is creamy and flavorful.
5. Serve hot and enjoy!

- Adjust the thickness and creaminess of the soup by adding more or less coconut milk.
- Use any type of mushrooms you prefer.
- Experiment with different herbs and spices to customize the flavor.

1 package of vegan lasagna noodles, 1 jar of vegan pasta sauce, 1 package of vegan ground beef substitute, 1 container of vegan ricotta cheese, 1 cup of vegan shredded mozzarella cheese, 1/2 cup of water

1. In a large bowl, mix together the vegan ricotta cheese and shredded mozzarella cheese.
2. In the slow cooker, spread a thin layer of pasta sauce on the bottom.
3. Add a layer of lasagna noodles, followed by a layer of the cheese mixture, a layer of the vegan ground beef substitute, and a layer of pasta sauce.
4. Repeat the layers until all ingredients are used up, finishing with a layer of pasta sauce.
5. Pour 1/2 cup of water over the top of the lasagna.
6. Cook on low for 4-6 hours.
7. Let cool for 10-15 minutes before serving.

To make this recipe gluten-free, use gluten-free lasagna noodles. To make it soy-free, use a different protein substitute such as lentils or chickpeas.

Adjustments for Dietary Restrictions

2 cans of jackfruit in brine, 1/2 cup of vegan BBQ sauce, 1/4 cup of vegetable broth, 1/2 tsp of smoked paprika, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, salt and pepper to taste, hamburger buns

1. Drain and rinse the jackfruit.
2. In a small bowl, mix together the BBQ sauce, vegetable broth, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Add the jackfruit to the slow cooker and pour the BBQ sauce mixture over it.
4. Cook on low for 4-6 hours.
5. Shred the jackfruit with a fork and serve on hamburger buns.

To adjust the flavor, try using different BBQ sauces or adding additional spices such as cumin or chili powder. To adjust the texture, try shredding the jackfruit more or less depending on your preference.

Adjustments for Flavor and Texture

2 cans of chickpeas, 1 can of diced tomatoes, 1 onion, chopped, 3 cloves of garlic, minced, 1 tbsp of grated ginger, 1 tbsp of curry powder, 1 tsp of cumin, 1 tsp of paprika, 1 tsp of turmeric, 1 tsp of salt, 1/2 tsp of black pepper, 1/4 cup of vegetable broth, 1/2 cup of coconut milk, 1/4 cup of chopped fresh cilantro

1. In a small bowl, mix together the curry powder, cumin, paprika, turmeric, salt, and black pepper.
2. In the slow cooker, add the chickpeas, diced tomatoes, onion, garlic, ginger, and spice mixture.
3. Pour in the vegetable broth and stir to combine.
4. Cook on low for 4-6 hours.
5. Stir in the coconut milk and chopped cilantro.
6. Cook for an additional 10-15 minutes.
7. Serve over rice or with naan bread.

To adjust the spice level, add more or less of the curry powder and paprika. To adjust the consistency, add more or less vegetable broth depending on how thick or thin you prefer your curry.

Adjustments for Spice Level and Consistency

4 large potatoes, peeled and cubed; 1/2 cup vegetable broth; 1/4 cup vegan butter; 1/4 cup non-dairy milk; salt and pepper to taste

1. Place the potatoes and vegetable broth in a slow cooker. Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the potatoes are tender. 
2. Add the vegan butter and non-dairy milk to the slow cooker. Use a potato masher or hand mixer to mash the potatoes until smooth and creamy. 
3. Season with salt and pepper to taste. Serve hot.

1 lb. baby carrots; 1/4 cup maple syrup; 2 tbsp. vegan butter; 1/2 tsp. ground cinnamon; salt and pepper to taste

1. Place the carrots in a slow cooker. 
2. In a small saucepan, combine the maple syrup, vegan butter, cinnamon, salt, and pepper. Cook over medium heat until the butter is melted and the mixture is well combined. 
3. Pour the mixture over the carrots in the slow cooker. Toss to coat. 
4. Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the carrots are tender. 
5. Serve hot.

1 lb. dried navy beans; 1 onion, diced; 1/4 cup molasses; 1/4 cup brown sugar; 1/4 cup ketchup; 2 tbsp. apple cider vinegar; 2 tbsp. Dijon mustard; 1 tsp. liquid smoke; salt and pepper to taste

1. Rinse the navy beans and place them in a slow cooker. Cover with water and soak overnight. 
2. Drain the beans and return them to the slow cooker. Add the onion. 
3. In a small bowl, whisk together the molasses, brown sugar, ketchup, apple cider vinegar, Dijon mustard, liquid smoke, salt, and pepper. Pour the mixture over the beans and stir to combine. 
4. Cover and cook on high for 8-10 hours or on low for 12-14 hours, until the beans are tender and the sauce is thick and bubbly. 
5. Serve hot.

4 cups peeled, cored, and sliced apples
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup vegan butter, melted

1. Mix together the flour, oats, brown sugar, and cinnamon in a bowl.
2. Add melted vegan butter and stir until crumbly.
3. Layer the sliced apples in the bottom of your slow cooker and sprinkle the topping mixture over the top.
4. Cover and cook on low for 2-3 hours or until the apples are tender.
5. Serve warm with vegan ice cream or whipped cream.

To adjust the sweetness, you can use more or less brown sugar in the topping mixture or add a drizzle of maple syrup over the top before serving. To adjust the texture, you can use more or less oats or flour in the topping mixture or add chopped nuts for a crunchier texture.

Adjusting Sweetness and Texture

1 cup all-purpose flour
1/2 cup white sugar
1/4 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup almond milk
1/4 cup vegan butter, melted
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
1 cup boiling water

1. Mix together the flour, sugar, cocoa powder, baking powder, and salt in a bowl.
2. Add almond milk, melted vegan butter, and vanilla extract and stir until smooth.
3. Stir in chocolate chips.
4. Pour the batter into a greased slow cooker.
5. Pour boiling water over the batter.
6. Cover and cook on high for 2-3 hours or until the cake is set but still moist.
7. Serve warm with vegan ice cream or whipped cream.

To adjust the richness, you can use more or less chocolate chips in the batter or add a tablespoon of espresso powder for a deeper flavor. To adjust the sweetness, you can use more or less sugar in the batter or add a dusting of powdered sugar over the top before serving.

Adjusting Richness and Sweetness

2 cups vegan cream cheese
1/2 cup white sugar
2 tbsp cornstarch
1/2 cup vegan sour cream
1 tsp vanilla extract
2 tbsp lemon juice
2 tbsp almond milk
1/2 cup graham cracker crumbs
2 tbsp vegan butter, melted

1. Beat together the vegan cream cheese, sugar, and cornstarch in a bowl.
2. Add vegan sour cream, vanilla extract, lemon juice, and almond milk and beat until smooth.
3. Grease a springform pan that will fit inside your slow cooker.
4. Mix together the graham cracker crumbs and melted vegan butter and press into the bottom of the pan.
5. Pour the cheesecake mixture over the crust.
6. Place the pan in the slow cooker and pour enough water in the bottom of the slow cooker to reach halfway up the sides of the pan.
7. Cover and cook on low for 2-3 hours or until the cheesecake is set.
8. Chill in the fridge for at least 2 hours before serving.

To adjust the flavor, you can add different extracts or zests such as orange or lime for a citrusy flavor. To adjust the texture, you can use more or less vegan sour cream or almond milk in the cheesecake mixture or add crushed cookies for a crunchier texture.

Adjusting Flavor and Texture

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