Stewed white beans with mushrooms and tomatoes with spicy sauce in a black bowl-feature | 3 Incredible Vegan Slow Cooker Recipes

3 Incredible Vegan Slow Cooker Recipes

The beauty of vegan slow cooker recipes is that the ingredients have time to make great flavors and absorb the seasonings. You can put all the ingredients together in the morning and go live life. Try out our best collections of vegan slow cooker recipes, from spicy to flavorful, and get creative with your own.

RELATED: 5 Vegan Casserole Recipes to Bring To A Potluck

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3 Vegan Slow Cooker Recipes – From Spicy to Flavorful 

Vegan Slow Cooker Chilli with Tortilla Chips

Vegetarian chilli with Tortilla Chips | Vegan Slow Cooker Chilli with Tortilla Chips | 3 Incredible Vegan Slow Cooker Recipes

If you are fans of spicy dishes, this “tongue-burning” vegan slow cooker recipe is for you. Feel free to be creative and adjust the spiciness to your liking.  

Estimated time: 8 hours 15 minutes                                 

Serving: 8 

Ingredients:

  • Black beans: 2 cups 
  • Navy beans: 2 cups 
  • Grain: 1 cup 
  • Garlic: 3 cloves
  • Red bell pepper: 1 
  • Green bell pepper: 1 
  • Big onion: 1
  • Diced tomatoes: 2 cans (14 oz)
  • Sweet corn: 1 cup
  • Tomato sauce: 2 cans (14 oz)
  • Vegetable broth: 5-6 cups
  • Red chili peppers (or jalapenos): 2 (adjustable)
  • Sweet paprika: 1 tablespoon
  • Ground cumin: 1 tablespoon
  • Bay leaves: 2 
  • Salt: 1 teaspoon (adjustable) 
  • Ground black pepper: 1 teaspoon (adjustable) 

Serve with:

  • Lime 
  • Vegan yogurt
  • Avocados
  • Tortilla chips

Preparation:

A night before cooking:

  • First, soak the black beans and navy beans with purified water and leave overnight. 
  • Next, create 1 cup of grain by mixing wheat berries, millet, spelt, rye, and barley. Then soak with purified water and leave overnight.
  • Dice the bell peppers and onion. Then mince the garlic and chili peppers. 

Instructions: 

  1. First, add the vegetables to a slow cooker. Next, add diced tomatoes, sweet corn, tomato sauce, and vegetable broth. Later on, add sweet paprika, ground cumin, bay leaves, salt, and black pepper to taste. Then stir until everything combines.
  2. Next, over medium-high heat, cook for 6-8 hours or until cooked thoroughly. 
  3. After cooking, consider adding in some seasoning to taste. 
  4. Next, chop the avocados and jalapenos (optional). 
  5. To serve, scoop the slow cooker chili in a bowl with a spoonful of vegan yogurt, a little lime juice, chopped avocados, jalapenos, and tortilla chips. Enjoy!

Variations:

  • You can use different kinds of beans. 
  • If you don’t have time for soaking beans, it’s possible to use canned beans and quinoa. 
  • If you want to skip the grain mixture, try uncooked quinoa with lentils.

Curried Vegetable and Chickpea Stew

hearty vegetable stew on the white plate | Curried Vegetable and Chickpea Stew | 3 Incredible Vegan Slow Cooker Recipes

With simple ingredients, this curry is one of the most convenient vegan slow cooker recipes. Moreover, you can add in any leftovers in the fridge, and the result will still be delicious. 

Estimated time: 5 hours                               

Serving: 8 – 10 

Ingredients:

  • Olive oil: 1 teaspoon
  • Large onion: 1
  • Salt: 1 ¼ tablespoon 
  • Medium red potato: 1
  • Medium yellow potato: 1
  • Brown sugar: 1 tablespoon
  • Vegan curry powder: 1 tablespoon
  • Cayenne pepper: ⅛ teaspoon
  • Garlic: 3 cloves
  • Medium ginger: 1
  • Vegetable broth: 2 cups
  • Canned chickpea: 2 cans (15 oz)
  • Medium head cauliflower: 1
  • Green bell pepper: 1
  • Red bell pepper: 1
  • Baby spinach: 1 bag (10 oz)
  • Canned diced tomatoes: 1 can (28 oz)
  • Ground black pepper: ¼ teaspoon
  • Coconut milk: 1 cup 

Preparation:

  • First, dice the potatoes and peppers, then set aside. Next, mince garlic and grate the ginger. 

Instructions: 

  1. Heat a large frying pan over medium-low heat for 20 seconds or until shimmering. Add in onion, a little salt (¼ tablespoon), and sauté until translucent. 
  2. Next, add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.
  3. Then stir in vegan brown sugar, curry powder, minced cayenne pepper (optional), garlic, ginger, and cook for about 30 seconds or until fragrant. 
  4. Later on, pour in ¼ cup of the vegetable broth and scrape up any browned bits from the frying pan. 
  5. Next, transfer the onion-potato mixture into a larger slow cooker. Then add the remaining 1 ¾ cups broth, chickpeas, cauliflower, bell peppers, tomatoes (with juices), remaining 1 teaspoon salt, ground black pepper, and stir until well combined. 
  6. Next, cover the cooker and cook for 4 hours. 
  7. After 4 hours, stir in the spinach and coconut milk. Then cover the cooker and let it sit for 5 more minutes or until the spinach wilted. 
  8. Finally, add more seasonings if needed. Serve when hot.

Vegan Slow Cooker Ratatouille

Vegan Slow Cooker Ratatouille | Vegan Slow Cooker Ratatouille | 3 Incredible Vegan Slow Cooker Recipes

With slow cooker methods, vegetables will add a natural sweetness to your dishes. Therefore, this classic French vegetable stew, Ratatouille, is a perfect candidate for this hands-off cooking method.

Estimated time: 7 hours                                 

Serving: 8 – 10 

Ingredients:

  • Olive oil: 4 tablespoons
  • Medium yellow onions: 2
  • Zucchini: 1
  • Eggplant: 1 
  • Red bell pepper: 1
  • Green bell pepper: 1
  • Yellow bell pepper: 1
  • Tomatoes: 3
  • Garlic: 4 cloves 
  • Tomato paste: 2 tablespoons 
  • Salt: ½ teaspoon
  • Basil leaves: 4

Preparation:

  • First, mince the onions, garlic, and dice the tomatoes (1 1/2-inch dice). 
  • Next, cut the eggplant, zucchini into 1-inch cubes, and bell peppers into 1-inch dice.
  • Finally, chop the basil leaves.  

Instructions: 

  1. First, add 2 tablespoons of the oil to a large frying pan and cook over medium-low heat until shimmering. 
  2. Next, add the onions, a little salt, and cook until they get softened and light golden brown (about 10 minutes). 
  3. Meanwhile, place the cut vegetables (eggplant, zucchini, bell peppers, tomatoes, garlic) in a large cooker. 
  4. Once the onions are ready, add in tomato paste and stir until well coated (about 4 minutes).
  5. Next, transfer the onion mixture to the slow cooker with the remaining 2 tablespoons oil and ½ teaspoon salt. Stir well until everything combines. 
  6. Then cover the cooker and cook for 6 hours over low heat. To cook off some of the excess liquid, cook uncovered for the last 30 minutes.
  7. After cooking, stir in chopped basil leaves and add seasonings to taste. Enjoy!

These vegan slow cooker recipes are easy to make and store in the fridge. You can keep it in the freezer for more than one week and heat it when needed. Also, they work well as main dishes or side dishes with snacks.

 

Are you planning to make a vegan slow cooker this week? What recipes do you usually follow? Please share them with us in the comments below. Don’t forget to sign up for veganrecipes.com for more amazing upcoming plant-based recipes.

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