Vegetarians, rejoice! Slow cookers aren’t just for pot roasts anymore. As plant-based diets become more and more popular, we’ve seen an explosion of vegetarian and vegan Crock Pot recipes among foodie types. We’ve rounded up an impressive list of plant-based recipes to make in your slow cooker, from vegetarian chili to shepherd’s pie. Whether you embrace the Whole 30 diet, love plant-based protein or just want to up your veggie intake, keep reading for all the healthy goodness.
Vegan Slow Cooker Chicken & Rice
Healthy and gluten free, this "chicken" and rice recipe will pass muster with any kiddo. It takes just six ingredients (one of which is WATER) and three hours to get this tantalizing comfort food ready.
Find the recipe over at Plant Power Couple.
Slow Cooker Risotto with Butternut Squash
White wine, goat cheese, butternut squash and shallots are just a few of the beyond delicious ingredients for this slow cooker dish. Perfect for a fall evening, this meal cooks in as little as three hours and makes for tasty leftovers.
Find the complete recipe at Well Plated.
Slow Cooker Vegan Saag Paneer
Tons of tofu and spinach come together in this delicious dish that tastes much better than it looks. Once you get past the appearance, get ready to sink your teeth into crispy tofu in a savory saag sauce.
Find the complete recipe at Delish Knowledge.
Slow Cooker Vegetarian Chili Mac
Whether it’s Meatless Monday or you’re meal prepping for a busy week, this crock-pot friendly meal is a no brainer. With two types of beans, cheese and pasta, this hearty dinner can be enjoyed year round, and freezes wonderfully, too!
Get the full recipe at Kristine’s Kitchen.
Quinoa Black Bean Crockpot Stuffed Peppers
No chopping or pre-cooking? This quinoa black bean crockpot stuffed pepper recipe from Pinch of Yum couldn’t be easier. The protein and fiber packed meal is easy to whip up and keeps you full until breakfast. Click here to get the full recipe.
This cheesy, saucy dish from Dizzy Busy & Hungry is almost like biting into an enchilada—but it’s way easier to make! Most of the ingredients are pantry staples you probably already have on hand. Click here to get the scoop on how it’s done.
Stuffed Pepper Soup
We love this tasty twist on stuffed peppers from Peas and Crayons, made with plenty of bell peppers plus some lentils for added bulk. It’s hearty and healthy, making it the perfect weeknight meal. To grab the recipe, click here.
Black Bean Stuffed Sweet Potatoes
This recipe from Real Food Whole Life is so simple but so genius—cook up a delish black bean and salsa mixture at the same time as a few sweet potatoes, and dinner will be ready before you know it. Click here to get the recipe.
Sweet Potato Chili
This sweet potato chili from Build Your Bite is the perfect meal for reluctant vegetarians because it’s so hearty, filling and delicious that no one will notice you skipped the meat. Get the recipe by clicking here.
Sloppy Joes aren’t just for meat eaters after all. This recipe from Peppers and Peaches uses unexpected ingredients to create a veggie sandwich rivaling the ones you remember from your childhood. To get the recipe, click here.
Skip the canned soup and go for the real thing! It’s easier than you’d think, thanks to this recipe from Well Plated. Serve up grilled cheese sandwiches on the side and you’ve got the perfect meal. Click here to get the recipe.
Korean Quinoa Bowl with Chickpeas, Carrots & Potatoes
This Korean-inspired dish from Veggies Don’t Bite is bound to be a favorite with your crew. Hearty veggies are flavored with a savory, not-too-spicy sauce and served over quinoa. To get all the details, click here.
It’s easy to overlook the humble lentil, but it can be the star of a meal when paired with the right ingredients. These lentil tacos from The Every Kitchen fit the bill: they’re bulked up with quinoa, flavored with just the right seasonings, and finished with whatever toppings your heart desires. Click here to snag the recipe.
This just might be the perfect lasagna: it’s assembled in the crock pot in less than 20 minutes, you can fill it with whatever veggies you like, and it’s perfectly saucy and cheesy. Click here to get all the details from Pinch of Yum.
Burrito bowls have never been easier, thanks to Easy Cheesy Vegetarian. Veggies, rice, black beans and spices come together to make a flavorful, healthy bowl that’ll put Chipotle to shame. Click here to get all the details.
Lentil Shepherd’s Pie
Sunday dinner, vegetarian style! This shepherd’s pie recipe from Hey Nutrition Lady is comfort food at its finest, and it’s a breeze to make. Click here for the recipe, including Instant Pot instructions if you’re so inclined.
Pinto Bean Enchiladas
These enchiladas from Oh My Veggies are about to become a permanent fixture in your dinner rotation. They’re filled with pinto beans and corn and smothered in a homemade enchilada sauce. Get the recipe by clicking here.
The next time you’re cooking mashed potatoes, try this recipe from Food Fanatic. Not only will the potatoes turn out delicious, you’ll free up space on the stove for anything else you’re making. To get the recipe, click here.
Autumn Wild Rice Soup
Warm up with a comforting bowl of wild rice soup from Gimme Some Oven. It packs in the nutrients with plenty of veggies, but the creaminess makes it feel a little indulgent, too. Click here to get the recipe.
We love this simple idea from Pinch of Yum. Just cook up a flavorful filling of lentils and brown rice in the slow cooker, then pile it into quesadillas when you’re ready to eat. It’s cheesy, crunchy and hearty—what’s not to like?! To grab the recipe, click here.
—Susie Foresman & Karly Wood
Feature photo: OksanaKiian via iStock