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15 Yummy Vegan Crockpot Recipes​ Ideas

Vegan Crockpot Recipes​ Ideas offer a convenient and delicious way to enjoy plant-based meals with minimal effort. Using a crockpot, or slow cooker, allows you to prepare hearty, flavorful dishes that require little hands-on time, making it perfect for busy schedules or meal prepping. Whether you’re craving a comforting stew, a rich curry, or a savory casserole, the versatility of vegan crockpot recipes means there’s something to satisfy every taste. These recipes cater to a variety of dietary needs, from gluten-free to high-protein, and can be easily customized to suit different flavor profiles. With the crockpot, you can enjoy wholesome, home-cooked meals without the stress of constant monitoring, allowing you to focus on other tasks or simply relax while your meal cooks to perfection.

Vegan Crockpot Recipes​ Ideas

Vegan Crockpot Recipes​ Ideas

1. Vegan Chili

Vegan Crockpot Recipes​ Ideas Vegan Chili

Description:
This hearty vegan chili is a comforting, protein-packed meal filled with beans, vegetables, and bold spices. Perfect for chilly nights or meal prep, this crockpot recipe delivers a satisfying dish that’s bursting with flavor and nutrition.

Ingredients:

  • 2 cups canned black beans, rinsed and drained
  • 2 cups canned kidney beans, rinsed and drained
  • 1 cup canned diced tomatoes (with juice)
  • 1 cup vegetable broth
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 large onion, diced
  • 2 bell peppers, diced (any color)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Optional toppings: diced avocado, chopped cilantro, vegan sour cream

Nutritional Information (Per Serving):

  • Calories: 180
  • Protein: 8g
  • Carbohydrates: 32g
  • Fiber: 10g
  • Fat: 2g
  • Sodium: 400mg

This nutrient-packed chili is low in fat but high in fiber and plant-based protein, making it both nutritious and filling. Serve it with crusty bread, over rice, or on its own for a wholesome meal.

2. Lentil Soup

Vegan Crockpot Recipes​ Ideas Lentil Soup

Description:
This vegan lentil soup is a hearty, nutritious, and flavorful dish perfect for any time of the year. Packed with protein, fiber, and vegetables, it’s a comforting meal that comes together effortlessly in a crockpot.

Ingredients:

  • 1 1/2 cups dried lentils (green or brown), rinsed
  • 6 cups vegetable broth
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes (with juice)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • Optional garnish: chopped parsley or cilantro

Nutritional Information (Per Serving):

  • Calories: 220
  • Protein: 14g
  • Carbohydrates: 35g
  • Fiber: 14g
  • Fat: 2g
  • Sodium: 480mg

This lentil soup is low in fat but rich in plant-based protein and fiber, making it both filling and healthy. Serve with crusty bread or a side salad for a complete and satisfying meal.

3. Vegan Stew

Vegan Crockpot Recipes​ Ideas Vegan Stew

Description:
This hearty vegan stew is a delicious, nutrient-packed meal that’s perfect for chilly days. Loaded with root vegetables, tender beans, and a flavorful broth, it’s a comforting dish that’s both filling and satisfying.

Ingredients:

  • 2 large potatoes, peeled and cubed
  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 1 cup butternut squash, cubed
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1 cup canned diced tomatoes (with juice)
  • 4 cups vegetable broth
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (optional)
  • 2 tablespoons cornstarch or arrowroot powder (mixed with 2 tablespoons water to thicken, optional)

Nutritional Information (Per Serving):

  • Calories: 220
  • Protein: 8g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Fat: 3g
  • Sodium: 480mg

This vegan stew is rich in vitamins and minerals from the variety of vegetables and provides plant-based protein and fiber from the beans. It’s a perfect meal on its own or served with a slice of whole-grain bread for added comfort.

4. Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

Description:
These Sweet Potato and Black Bean Tacos are a vibrant, flavorful, and wholesome vegan dish that’s perfect for taco nights. The combination of tender roasted sweet potatoes, seasoned black beans, and fresh toppings creates a satisfying and nutrient-packed meal.

Ingredients:

  • For the filling:
    • 2 medium sweet potatoes, peeled and cubed
    • 1 can (15 oz) black beans, rinsed and drained
    • 1 tablespoon olive oil
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt
  • For the tacos:
    • 8 small corn or flour tortillas
    • 1 avocado, sliced
    • 1 cup shredded red cabbage
    • 1/4 cup chopped fresh cilantro
    • Juice of 1 lime
    • Optional toppings: vegan sour cream, salsa, or hot sauce

Nutritional Information (Per Serving – 2 tacos):

  • Calories: 280
  • Protein: 8g
  • Carbohydrates: 45g
  • Fiber: 11g
  • Fat: 8g
  • Sodium: 300mg

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
  2. Heat the black beans in a small saucepan over low heat. Season with a pinch of salt and lime juice, if desired.
  3. Warm the tortillas in a skillet or microwave.
  4. Assemble the tacos: Divide the roasted sweet potatoes and black beans among the tortillas. Top with avocado slices, shredded cabbage, and fresh cilantro. Add lime juice and any optional toppings.
  5. Serve immediately and enjoy!

These tacos are a healthy, colorful, and crowd-pleasing option for any meal, with the perfect balance of sweet, smoky, and fresh flavors.

5. Vegan Lasagna

Vegan Lasagna

Description:
This Vegan Lasagna is a rich and comforting dish layered with tender pasta sheets, creamy vegan ricotta, hearty vegetable filling, and tangy marinara sauce. Perfect for family dinners, meal prep, or gatherings, this recipe is sure to impress vegans and non-vegans alike.

Ingredients:

  • For the lasagna layers:
    • 12 lasagna noodles (regular or oven-ready)
    • 4 cups marinara sauce (store-bought or homemade)
    • 2 cups spinach leaves, fresh or frozen (thawed and drained)
    • 1 cup shredded vegan mozzarella (optional)
  • For the vegan ricotta:
    • 1 1/2 cups raw cashews (soaked for 2-4 hours or boiled for 10 minutes)
    • 1/2 cup firm tofu, crumbled
    • 1/4 cup nutritional yeast
    • 2 cloves garlic
    • Juice of 1 lemon
    • 1/2 teaspoon salt
    • 1/4 cup water (or as needed for consistency)
  • For the vegetable filling:
    • 1 large zucchini, diced
    • 1 cup mushrooms, diced
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • Salt and pepper to taste

Nutritional Information (Per Serving – 1 slice):

  • Calories: 320
  • Protein: 12g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Fat: 11g
  • Sodium: 520mg

Instructions:

  1. Prepare the vegan ricotta: Blend the soaked cashews, crumbled tofu, nutritional yeast, garlic, lemon juice, salt, and water in a food processor until smooth and creamy. Adjust water as needed for consistency.
  2. Cook the vegetables: In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant. Add zucchini and mushrooms, seasoning with oregano, basil, salt, and pepper. Cook until softened.
  3. Cook the noodles: Boil the lasagna noodles according to package instructions (if not using oven-ready). Drain and set aside.
  4. Assemble the lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer noodles, vegan ricotta, sautéed vegetables, spinach, marinara, and repeat. Top with vegan mozzarella, if using.
  5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until bubbly and golden.
  6. Serve: Let cool slightly before slicing and serving.

This vegan lasagna is a comforting, satisfying meal filled with wholesome ingredients and flavors that everyone will love!

6. Coconut Curry Chickpeas

Coconut Curry Chickpeas

Description:
Coconut Curry Chickpeas is a creamy, flavorful vegan dish that’s packed with protein and bold spices. This dish pairs beautifully with rice or naan, making it a satisfying and wholesome meal for any occasion.

Ingredients:

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 can (13.5 oz) coconut milk (full-fat or light)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (ensure vegan)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1 tablespoon olive oil or coconut oil
  • 1 cup diced tomatoes (fresh or canned)
  • 1/2 cup vegetable broth
  • 2 cups spinach or kale leaves (optional, for added greens)
  • Juice of 1 lime
  • Optional garnish: fresh cilantro, red chili flakes

Nutritional Information (Per Serving – 1 cup):

  • Calories: 290
  • Protein: 8g
  • Carbohydrates: 23g
  • Fiber: 6g
  • Fat: 18g
  • Sodium: 450mg

Instructions:

  1. Sauté aromatics: Heat olive or coconut oil in a large skillet over medium heat. Add the diced onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and translucent.
  2. Add spices and curry paste: Stir in the red curry paste, turmeric, cumin, and smoked paprika. Cook for 1 minute to toast the spices.
  3. Simmer the curry: Add the chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine, then bring to a gentle simmer.
  4. Add greens (optional): Stir in the spinach or kale and cook for an additional 5 minutes until wilted.
  5. Finish with lime juice: Squeeze in the fresh lime juice and adjust salt to taste.
  6. Serve: Garnish with fresh cilantro and red chili flakes, if desired. Serve hot over rice or with naan.

This Coconut Curry Chickpeas recipe is a creamy, warming dish filled with aromatic spices and healthy ingredients. It’s quick to prepare, perfect for meal prep, and guaranteed to become a favorite!

7. Vegan Pot Pie

Vegan Pot Pie

Description:
This Vegan Pot Pie is the ultimate comfort food, featuring a flaky crust and a creamy vegetable filling. Packed with hearty vegetables and a savory plant-based gravy, it’s a wholesome and satisfying dish for any occasion.

Ingredients:

  • For the filling:
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 1 cup diced potatoes
    • 1 cup peas (fresh or frozen)
    • 1 cup mushrooms, sliced
    • 1/4 cup all-purpose flour
    • 2 cups vegetable broth
    • 1 cup unsweetened plant-based milk
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
  • For the crust:
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup vegan butter, chilled and cubed
    • 1/4 cup cold water

Nutritional Information (Per Serving):

  • Calories: 350
  • Protein: 8g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Fat: 15g
  • Sodium: 480mg

Instructions:

  1. Prepare the crust: In a bowl, mix the flour and salt. Cut in the vegan butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, and mix until a dough forms. Wrap in plastic wrap and chill for 30 minutes.
  2. Make the filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add carrots, celery, potatoes, and mushrooms. Cook for 5-7 minutes.
  3. Sprinkle the vegetables with flour and stir to coat. Gradually add vegetable broth and plant-based milk, stirring to create a thick gravy. Add peas, thyme, rosemary, salt, and pepper. Simmer until the vegetables are tender, about 10-12 minutes.
  4. Assemble the pot pie: Preheat the oven to 400°F (200°C). Pour the vegetable filling into a pie dish. Roll out the crust and place it over the filling, sealing the edges. Cut a few slits in the crust for steam to escape.
  5. Bake: Bake for 30-35 minutes, or until the crust is golden brown. Let cool for 5 minutes before serving.

This Vegan Pot Pie is warm, hearty, and full of savory goodness—a guaranteed crowd-pleaser for family dinners or holiday meals!

8. Mushroom Stroganoff

Mushroom Stroganoff

Description:
Mushroom Stroganoff is a creamy, comforting vegan twist on the classic dish. Featuring tender mushrooms, savory herbs, and a luscious dairy-free sauce, this hearty meal pairs perfectly with pasta or rice.

Ingredients:

  • 2 tablespoons olive oil or vegan butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb (16 oz) mushrooms (button, cremini, or a mix), sliced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 tablespoon nutritional yeast (optional, for extra creaminess)
  • 8 oz (half a package) fettuccine, penne, or your choice of pasta
  • Optional garnish: chopped parsley or chives

Nutritional Information (Per Serving – 1 cup):

  • Calories: 290
  • Protein: 9g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Fat: 10g
  • Sodium: 400mg

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
  2. Sauté the aromatics and mushrooms: Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for 3-4 minutes until soft and fragrant. Add the mushrooms and cook for 6-8 minutes until they release their moisture and begin to brown.
  3. Make the sauce: Sprinkle the flour over the mushrooms and stir well to coat. Gradually pour in the vegetable broth while stirring to prevent lumps. Add the plant-based milk, soy sauce, Dijon mustard, smoked paprika, thyme, and black pepper. Mix well and bring to a gentle simmer.
  4. Thicken the sauce: Let the sauce cook for 8-10 minutes, stirring occasionally, until it thickens to your desired consistency. Add nutritional yeast if using. Adjust seasoning with salt and pepper to taste.
  5. Combine with pasta: Add the cooked pasta to the skillet and toss to coat evenly in the creamy mushroom sauce.
  6. Serve: Garnish with chopped parsley or chives and serve warm.

This Mushroom Stroganoff is rich, satisfying, and full of earthy flavors, making it a comforting choice for both weeknight dinners and special occasions!

9. Vegetable Biryani

Vegetable Biryani

Description:
Vegetable Biryani is a fragrant, spiced rice dish packed with vibrant vegetables and aromatic spices. This vegan version of the classic Indian favorite is cooked to perfection in a crockpot, allowing the spices to infuse deeply into the rice and vegetables for a rich and flavorful meal.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 3 cups mixed vegetables (carrots, peas, green beans, and potatoes), chopped
  • 3 1/2 cups vegetable broth
  • 1/2 cup coconut milk
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint (optional)
  • 1/4 cup raisins or dried cranberries (optional)
  • 1/4 cup roasted cashews or almonds (optional, for garnish)

Spices:

  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 bay leaves
  • 4-5 whole cloves
  • 4-5 whole cardamom pods
  • 1 cinnamon stick

Nutritional Information (Per Serving – 1 cup):

  • Calories: 330
  • Protein: 6g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Fat: 7g
  • Sodium: 450mg

Instructions:

  1. Sauté the aromatics and spices: In a skillet, heat oil over medium heat. Sauté the onion until golden brown, about 6-8 minutes. Add garlic, ginger, and the dry spices (garam masala, cumin, turmeric, paprika, coriander, cayenne, bay leaves, cloves, cardamom, and cinnamon stick). Cook for 2-3 minutes until fragrant.
  2. Layer the crockpot: Transfer the sautéed onion mixture to the crockpot. Layer the soaked and drained rice evenly over the onions. Add the chopped vegetables on top of the rice.
  3. Add the liquids: Pour the vegetable broth and coconut milk over the vegetables. Do not stir to preserve the layers. Cover the crockpot with the lid.
  4. Cook: Set the crockpot to low and cook for 3-4 hours or until the rice is tender and the liquid is fully absorbed.
  5. Garnish: Gently fluff the biryani with a fork. Stir in chopped cilantro, mint, and raisins if using. Garnish with roasted cashews or almonds for a crunchy finish.
  6. Serve: Serve the Vegetable Biryani hot with a side of vegan raita (cucumber-yogurt sauce) or a simple green salad.

This Vegetable Biryani is an aromatic, wholesome, and satisfying dish that will impress with its complex layers of flavor and texture!

10. Vegan Mac and Cheese

Vegan Mac and Cheese

Description:
Vegan Mac and Cheese is a creamy, cheesy comfort food made entirely plant-based. Using a rich blend of cashews, nutritional yeast, and spices, this dish recreates the classic mac and cheese experience while staying dairy-free and delicious.

Ingredients:

  • 16 oz (1 lb) elbow macaroni or any pasta of choice
  • 1 cup raw cashews, soaked in hot water for 15 minutes
  • 1 1/2 cups unsweetened plant-based milk (e.g., almond, oat, or soy)
  • 1/2 cup nutritional yeast
  • 2 tablespoons olive oil or vegan butter
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric (for color)
  • Salt and pepper to taste
  • Optional: 1/4 cup vegan parmesan or breadcrumbs for topping

Nutritional Information (Per Serving – 1 cup):

  • Calories: 350
  • Protein: 10g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Fat: 10g
  • Sodium: 350mg

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
  2. Blend the sauce: Drain the soaked cashews and add them to a blender. Add the plant-based milk, nutritional yeast, olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper. Blend until smooth and creamy. Adjust seasonings to taste.
  3. Heat the sauce: Pour the blended sauce into a large saucepan. Heat over medium heat, stirring occasionally, until it thickens slightly (about 5 minutes).
  4. Combine pasta and sauce: Add the cooked pasta to the saucepan and toss to coat evenly in the creamy sauce. If the sauce thickens too much, add a splash of plant-based milk to loosen it.
  5. Optional topping: For extra flavor, sprinkle vegan parmesan or breadcrumbs on top and broil in the oven for 2-3 minutes until golden brown.
  6. Serve: Serve the Vegan Mac and Cheese warm and enjoy its rich, comforting flavors!

This Vegan Mac and Cheese is a satisfying, crowd-pleasing meal that’s perfect for weeknight dinners or potlucks!

FAQ

Can I prepare these vegan crockpot recipes in advance?

Yes! Many of the recipes can be prepped ahead of time. You can chop vegetables, measure out spices, and even assemble the ingredients in the crockpot the night before. Just store everything in the fridge and set the crockpot to cook the next day.

Do I need to soak beans or lentils before adding them to the crockpot?

It depends on the recipe. Some recipes call for dried beans or lentils, which should be soaked overnight to ensure they cook properly and are easier to digest. However, many recipes can also use canned beans or pre-cooked lentils for convenience.

Can I use a slow cooker for these vegan recipes instead of a crockpot?

Yes! “Crockpot” is a brand name for a slow cooker, so the terms are interchangeable. Any slow cooker can be used to prepare these recipes.

How do I adjust the cooking time if I’m using a smaller or larger crockpot?

If you’re using a smaller or larger crockpot, you may need to adjust the cooking time. Generally, a smaller crockpot will require a shorter cooking time, and a larger one may require a bit more time. It’s important to check the dish at intervals and use your judgment to ensure it’s cooked properly.

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