vegan crockpot recipes

A hearty vegan Moroccan inspired stew you can make in your crockpot!

Crockpot Moroccan chickpea stew

avocado oil (or vegetable oil)

onion, chopped

garlic cloves, chopped

potatoes,

chickpeas

tomato sauce

vegetable broth

tsp cumin

curry powder

paprika

cinnamon

turmeric

cayenne pepper

salt & pepper

maple syrup

Heat a pan with avocado oil on medium-high heat. Add the onion and let cook for 3 minutes. Next, add the garlic and let cook for one more minute.

Turn the heat off and add put the onions and garlic into the crockpot, along with all the other ingredients.

Serve alone or over rice and garnish with cilantro

I made this last night and it was great!!

Takes a bit of time, but super easy to make and you have a great excuse to relax at home while everything is cooking. :)

This recipe sounds absolutely amazing! I love that it's so easy to make. Perfect for me because I love being lazy. :)

I want to make this recipe BUT the person I will be sharing it with cannot eat tomatoes. Do you have a sub suggestion? Thanks in advance :) 

PS. Love making your recipes

This was delicious!Instead on rice I used garlic naan bread.  
I brought leftovers to work,  and all my coworkers wanted to try some because it smelt so good!
When they tried it, they all asked for the recipe!
Keeper for sure!

I just made this now and it is so delicious! With the autumn weather starting I brought out my crockpot and this was the first stew of the season. Chopped everything up in the morning, put on the heat, started work, and had a fresh hot lunch waiting for me (ah, the joys of working from home!) I added raisins as suggested and used diced tomatoes + tomato paste because I didn't have tomato sauce and it turned out wonderful. Topped with Greek yogurt and served on a bed of warm basmati rice, this was perfect for a cozy midday pick-me-up 😊

Love this recipe! I use diced tomatoes and add spinach at the end. Lovely flavours.

An easy Vegan Slow Cooker Chili with Quinoa and Enchilada sauce is hearty and delicious. You won't miss the meat in this vegetarian meal!

Vegan Slow Cooker Chili with Quinoa and Enchilada Sauce

potato,

large bell pepper, chopped

onion,

tomatoes

corn,

TBS minced garlic

TBS chili powder

tsp salt,

quinoa, uncooked

enchilada sauce

water

juice of 1 lime

avocado, cilantro, nutritional yeast, tortilla chips, etc.

Have your enchilada sauce and veggies prepped.

In slow cooker, add sweet potatoes, bell pepper, onion, black beans, diced tomatoes with juice, corn and garlic. Sprinkle in seasonings and stir until ingredients are combined.

Add in quinoa, enchilada sauce, water, and lime. Stir together until ingredients are evenly dispersed in slow cooker.

Cook chili on HIGH for 3-4 hours, or until sweet potatoes are soft. Serve in bowls and add on favorite toppings. Enjoy!

I love this recipe! Do you happen to know how many Weight Watchers points this is?

I made this in my slow cooker and it turned out great! Only change I made was using half the enchilada sauce (I added 2 cups vegetable stock in place of the extra sauce). I may even do less next time because I didn’t want that much sauce. Still really yummy and I will keep this recipe. I added cilantro and avocado on top for the perfect finish. Thanks you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1539649741/hs9wauwmazbmxpolqicz.mp4

Lots of flavor in this Slow Cooker Vegan Enchilada Quinoa Chili. You won’t miss the meat in this thick and hearty plant-based meal – plus it’s gluten-free!

Slow Cooker Vegan Enchilada Quinoa Chili

This Slow Cooker Jackfruit Stew + Celery Root Mash is the perfect hearty, cozy, comforting crock pot recipe to curl up with on a chilly day.

Slow Cooker Jackfruit Stew + Celery Root Mash

avocado oil

sesame oil

ginger

garlic powder

sea salt

onion powder

ground pepper

onion

carrots (about 4 medium carrots)

celery (about 4 stalks)

(13 oz) unsweetened coconut cream

coconut sugar

tamari (or soy sauce)

arrowroot flour (aka arrowroot starch)

fish sauce (omit to make vegan)

sriracha

celery roots

garlic cloves,

Once rinsed, look at the triangle fan-shaped pieces of the jackfruit. The fan part is the part of the jackfruit that will easily shred. Cut the point of the fan off and discard.

Place the trimmed jackfruit in a large bowl along with the avocado oil, sesame oil, ginger powder, garlic powder, sea salt, onion powder, and pepper.

Spray the bottom and sides of the slow cooker with avocado oil.

Add the jackfruit to the crock pot along with the chopped onion, chopped carrot, chopped celery, coconut cream, coconut sugar, tamari (or soy sauce), arrowroot flour (arrowroot starch), fish sauce, and hot sauce.

Cover and cook on low for 6 &#8211; 8 hours.

When there are about two hours left, use a fork to press the jackfruit pieces against the side of the crockpot to shred it.

With about 30 minutes left of cooking, cut the top off the celery root and use a vegetable peeler to peel off the outer skin.

Cut the celery root into about 1 inch pieces and place in a large pan over medium-high heat.

Add the garlic and continue to cook for another three minutes.

Add the broth to the pan and allow to simmer for five minutes.

Pour the contents of the pan into a food processor along with the sea salt.

Process for about three minutes until smooth. Take breaks to scrape down the sides of the food processor and start again.

Once smooth, place a couple dollops of mash into a bowl.

Top with a couple scoops of the jackfruit stew and garnish with some fresh thyme sprigs.

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

Yummy😋 I swapped one tin of jackfruit for a tin of chickpeas and used 2tbsp of maple syrup instead of the sugar. So good thank you.x

Vegan Crockpot Lasagna is the perfect entree for parties, family gatherings, and lazy days when you just want to kick back and wait for the ultimate vegan comfort food. It&#39;s easy to prepare (no need to boil the lasagna noodles) and versatile! Switch things up with your favorite veggies and vegan meats, and make it gluten-free with your choice of pasta.NOTE: ingredient amounts and cook time are specific to a 6-quart slow cooker. Oven instructions included below.If you don&#39;t need such a large amount, the recipe also works with half the amount of ricotta and sauce (only do 2 sets of layers). Cook time is the same.

Easy Vegan Crockpot Lasagna

plain, unsweetened vegan yogurt (Homemade or store-bought.)

lemon juice

fine sea salt

Italian seasoning (See Note 1.)

(25 oz) jars marinara sauce

regular lasagne (Gluten-free, if desired.)

baby bella mushrooms, chopped

baby spinach, roughly chopped

tamari

vegan mozzarella cheese, shredded (See Note 2.)

Prep

First, drain the packages of tofu and place in a large bowl. Let sit for 5 to 10 minutes while you prepare and gather the other ingredients. Some water will drain out of the tofu as it sits. Discard the water, then add the remaining ricotta ingredients to the bowl. Mash with a fork until the ricotta is fluffy and fully incorporated.

Saute

Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened and dry, about 8 minutes. Add chopped spinach and tamari, if using, and cook for another minute or until wilted. Set aside.

Lightly oil the bottom and sides of a 6-quart slow cooker, and turn it on to HIGH so it can heat while you assemble the lasagna.

Assemble

Spread about 1 ½ cups of marinara across the bottom of the crockpot followed by 3 pasta sheets, broken to fit (this doesn&#39;t need to be perfect). Spread with 1 one third of the ricotta (about 1 ½ cups), followed by half of the sautéed veggies, and approximately ¾ cup shredded cheese.

Repeat the layering process as written above. Then, for the 3rd and final round, skip the veggies and shredded cheese and finish with sauce on top. So the 3rd round looks like this: sauce, pasta, ricotta, sauce.

Cook

Cover the slow cooker and cook on high for 2 hours. After 2 hours, carefully lift the lid straight up to avoid dumping condensation onto the lasagna. Sprinkle the lasagna with more shredded cheese, cover, and cook for another 30 minutes.

Rest

The cheese should be melted and the lasagna should be lightly bubbling. Turn off the crockpot and let the lasagna stand for anywhere from 30 minutes to an hour (with the lid askew). The lasagna can be served right away, but it will be fairly messy, more like a casserole. The rest time allows the lasagna to cool slightly which helps it set. Serve with a side salad and enjoy!

Preheat

Preheat the oven to 375 degrees F, and oil a 13x9 baking dish. Boil 12 to 14 lasagne noodles according to package directions.

Saute the veggies, and layer the lasagna as described above, making adjustments as needed for the shape of the dish. Don&#39;t add the top layer of cheese yet.

Bake

Cover tightly with foil and bake for 40 minutes. Remove the foil and sprinkle cheese on top. Cover again and bake for another 20 to 30 minutes or until the cheese is melted and the lasagna is piping hot. If desired, broil uncovered for a few minutes to brown the cheese.Let the lasagna rest, covered, for 15 minutes before serving.

Oven Instructions:

This super easy slow cooker vegan chicken and rice is classic comfort food made meatless with soy curls! It&#x27;s one of our absolute favorite healthy vegetarian crockpot recipes with rice, perfect for busy work week meals or a meal prep session. This hearty plant-based and gluten-free dinner recipe is also kid friendly and easily made oil-free.

Slow Cooker Vegan Chicken and Rice with Soy Curls

brown rice (measured dry*)

peas

vegan chicken bouillon powder

butter

soy curls**

Add the water, brown rice, bouillon powder, and vegan butter to your slow cooker. Stir, cover, and turn on high. Let it cook (without removing the cover) for 2 hours.

When time's up, add your dry soy curls and peas. Stir and cover once more. Let it cook for another 30 minutes on high.

Finally, turn your slow-cooker off, stir, cover, and let it sit 15 minutes before serving. Taste and adjust seasonings as needed. You may need a little more salt.

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Crockpot Moroccan chickpea stew

Vegan Slow Cooker Chili with Quinoa...

Slow Cooker Jackfruit Stew + Celery...

Easy Vegan Crockpot Lasagna

Slow Cooker Vegan Chicken and Rice ...

Top 5 vegan crockpot recipes recipes from across the web

The most viewed vegan crockpot recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Moroccan chickpea stew

Vegan Slow Cooker Chili with Quinoa...

Slow Cooker Jackfruit Stew + Celery...

Easy Vegan Crockpot Lasagna

Slow Cooker Vegan Chicken and Rice ...

The most viewed vegan crockpot recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine