When you’re short on time but still want to serve up a delicious and nutritious meal, your slow cooker becomes your best friend. And when you’re a vegetarian, it can be even more challenging to find tasty and satisfying options that fit your dietary needs. That’s why we’ve rounded up 20 of the most mouth-watering and hearty vegetarian slow cooker recipes perfect for busy weeknights.
From comforting stews and curries to creamy soups and casseroles, these slow cooker recipes are sure to please even the pickiest eaters. And the best part? They’re all incredibly easy to make, requiring minimal prep work and no fuss at all. Whether you’re a seasoned veggie cook or just starting out, we’ve got you covered with these 20 must-try vegetarian slow cooker recipes.
Slow Cooker Lentil and Vegetable Stew
This slow cooker stew is a perfect blend of comforting lentils, tender vegetables, and aromatic spices. It’s an easy and nutritious meal option for any day.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 cups mixed vegetables (such as zucchini, bell peppers, and tomatoes)
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In the slow cooker, combine lentils, olive oil, onion, garlic, carrots, celery, and mixed vegetables.
2. Pour in vegetable broth and add thyme. Season with salt and pepper.
3. Cook on low for 8-9 hours or high for 4-5 hours.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 4-9 hours
Creamy Coconut Curry Chickpeas
Add a burst of flavor to your meal with this creamy and aromatic curry dish featuring chickpeas, coconut milk, and a blend of warm spices.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they start to brown, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Stir in chickpeas and coconut milk. Bring the mixture to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice, naan, or as a snack.
Cooking Time: 20-25 minutes
Vegetarian Slow Cooker Chili
A hearty and comforting vegetarian chili recipe that’s perfect for a weeknight dinner or a casual gathering with friends. This slow cooker recipe is easy to prepare, packed with flavor, and can be customized to your taste.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1 cup vegetable broth
Instructions:
1. Add all ingredients to a slow cooker.
2. Stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Quinoa and Black Bean Burrito Bowls
A flavorful and nutritious meal that’s perfect for a quick lunch or dinner. This recipe combines the nutty taste of quinoa with the richness of black beans, all wrapped up in a bowl.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, salt, and pepper to the skillet and cook for an additional minute.
4. Stir in black beans and cook until heated through.
5. Divide cooked quinoa among bowls. Top with black bean mixture and desired toppings.
Cooking Time: 20-25 minutes
Slow Cooker Butternut Squash Soup
This comforting soup is perfect for a chilly day or as a healthy addition to your weeknight meal routine. With the ease of slow cooking, you’ll have a flavorful and nutritious meal ready in no time.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat slow cooker to low.
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash in the slow cooker with olive oil, onion, garlic, broth, salt, and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Use an immersion blender to puree the soup until smooth.
6. If desired, stir in heavy cream or half-and-half for added richness.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spinach and Artichoke Dip Pasta
Elevate your pasta game with this creamy, indulgent dish that combines the flavors of spinach, artichokes, and a hint of garlic.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 2 cups fresh spinach leaves
– 1 (14 oz.) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tbsp. unsalted butter
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add chopped artichoke hearts and spinach leaves; cook until wilted (about 5 minutes).
4. Stir in flour to thicken the mixture.
5. Combine cooked pasta with the spinach-artichoke mixture, Parmesan cheese, salt, and pepper.
6. Serve hot, garnished with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Vegetable and Tofu Thai Green Curry
A flavorful and nutritious Thai-inspired dish that combines tender tofu, colorful vegetables, and a creamy green curry sauce.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup mixed vegetables (such as broccoli, carrots, and snap peas)
– 2 cups Thai green curry paste
– 2 cups coconut milk
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan.
3. In the same pan, add onion and garlic; cook until softened, about 2 minutes.
4. Add bell pepper and mixed vegetables; cook until tender, about 4-5 minutes.
5. Stir in green curry paste and cook for 1 minute.
6. Add coconut milk, fish sauce (if using), salt, and pepper. Bring to a simmer.
7. Return tofu to the pan and stir to combine.
8. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
9. Garnish with fresh basil leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Slow Cooker Ratatouille
Elevate your mealtime with this effortless slow cooker ratatouille recipe, perfect for a comforting and flavorful dinner. This classic Provençal dish combines the rich flavors of roasted vegetables, garlic, and herbs in a slow-cooked masterpiece.
Ingredients:
– 1 large eggplant, sliced
– 2 large bell peppers (any color), sliced
– 1 large zucchini, sliced
– 3 cloves of garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Add the sliced eggplant, bell peppers, and zucchini to the slow cooker.
2. In a small bowl, mix together the minced garlic, crushed tomatoes, olive oil, thyme, salt, and pepper.
3. Pour the tomato mixture over the vegetables in the slow cooker.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Sweet Potato and Black Bean Enchilada Casserole
A flavorful twist on traditional enchiladas, this casserole combines the natural sweetness of sweet potatoes with the savory goodness of black beans. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the black beans and cook for an additional 2-3 minutes.
3. In a separate bowl, combine the sweet potatoes, enchilada sauce, and cooked black bean mixture.
4. In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom. Arrange 4 tortillas on top.
5. Spoon half of the sweet potato mixture over the tortillas, followed by half of the shredded cheese.
6. Repeat the layers, finishing with a layer of cheese on top.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove foil and bake an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Lentil and Mushroom Bolognese
This hearty vegetarian twist on the classic Italian pasta dish combines the earthy flavors of lentils and mushrooms with a rich tomato sauce, perfect for a cozy weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 carrot, grated
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
– Pasta of your choice (8 oz)
Instructions:
1. In a large pot, sauté the mushrooms, onion, garlic, and carrot in a little oil until softened.
2. Add the lentils, crushed tomatoes, vegetable broth, and oregano. Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Cook your chosen pasta according to package instructions.
5. Combine cooked pasta and bolognese sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 45 minutes
Slow Cooker Minestrone Soup
Minestrone soup is a classic Italian dish that’s perfect for a comforting and filling meal. This slow cooker version makes it easy to prepare, as all the ingredients simmer together in harmony.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) cannellini beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 1 celery stalk, sliced
– 1 teaspoon dried oregano
– 1/2 teaspoon dried basil
– Salt and pepper, to taste
– 6 cups vegetable broth
Instructions:
1. Add all ingredients to a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh parsley if desired.
Vegetarian Slow Cooker Lasagna
A hearty and flavorful vegetarian twist on the classic Italian dish, this slow cooker lasagna is perfect for a busy day or a crowd-pleasing dinner party.
Ingredients:
– 1 cup lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup frozen spinach, thawed and drained
– 1 cup sliced mushrooms
– 1 cup diced bell peppers
– 1 small onion, finely chopped
– Salt and pepper to taste
Instructions:
1. Cook lasagna noodles according to package instructions. Drain and set aside.
2. In a slow cooker, combine marinara sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, mushrooms, bell peppers, and onion.
3. Add cooked lasagna noodles on top of the sauce mixture.
4. Cover slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with additional mozzarella cheese and fresh basil leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Moroccan Chickpea and Apricot Tagine
This aromatic stew is a classic Moroccan dish that combines the natural sweetness of apricots with the savory flavor of chickpeas, all wrapped up in a rich and spicy sauce. Serve over couscous or with crusty bread for a comforting meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups dried apricots
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. In a large pot, combine chickpeas, apricots, onions, garlic, cumin, coriander, cinnamon, and cayenne pepper (if using).
2. Cook over medium heat, stirring occasionally, until the onions are softened and the mixture is fragrant (about 10 minutes).
3. Add diced tomatoes and chicken broth; bring to a simmer.
4. Reduce heat to low and cook, covered, for 20-25 minutes or until the flavors have melded together and the sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley or cilantro.
Cooking Time: 30-35 minutes
Slow Cooker Stuffed Peppers with Quinoa
A flavorful and nutritious twist on traditional stuffed peppers, this recipe uses quinoa as a protein-rich base for a delicious filling. Perfect for a healthy meal or packed lunch.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 pound ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheddar cheese (optional)
Instructions:
1. Preheat slow cooker to low.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in the slow cooker.
3. In a large bowl, combine cooked quinoa, ground turkey, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Pour diced tomatoes over the peppers.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours.
7. Top with shredded cheese (if using) and serve.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Creamy Garlic Mashed Potatoes
Elevate your mashed potato game with this rich and creamy recipe, infused with the savory flavors of garlic.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the minced garlic, butter, salt, and pepper. Mash the potatoes with a potato masher or a fork until they’re mostly smooth.
3. Gradually add the heavy cream or half-and-half, stirring until the potatoes are creamy and well combined.
4. Taste and adjust the seasoning as needed.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 20-25 minutes
Vegetable and Barley Slow Cooker Stew
This comforting stew is a perfect blend of wholesome vegetables, nutty barley, and tender meat (optional), all slow-cooked to perfection. It’s an easy, one-pot meal that’s perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 cup pearl barley
– 2 cups mixed vegetables (such as carrots, potatoes, zucchini, bell peppers)
– 1 can diced tomatoes
– 2 cups beef or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Optional: 1 pound ground beef or chicken breast, browned and drained
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Add the barley, vegetables, tomatoes, broth, oil, onion, and garlic to a slow cooker.
2. If using, add the browned meat on top of the ingredients.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Mexican Street Corn Chowder
Warm up with a comforting bowl of this creamy, flavorful soup that combines the essence of Mexico’s street corn with the ease of a slow cooker. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1/2 cup heavy cream
– 1/4 cup milk
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In the slow cooker, combine diced tomatoes, corn kernels, heavy cream, milk, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
2. Stir well to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Peanut Butter Tofu Curry
A flavorful and aromatic curry that combines the creaminess of peanut butter with the spiciness of red pepper flakes, perfect for a quick weeknight dinner.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 tablespoons of peanut butter
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– 1/2 teaspoon of red pepper flakes
– 1 can of coconut milk
– 1 onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the peanut butter, curry powder, cumin, and red pepper flakes. Cook for 1 minute.
6. Add the coconut milk and stir to combine. Bring to a simmer.
7. Return the tofu to the pan and season with salt and pepper to taste.
8. Simmer for an additional 5-7 minutes or until the flavors have melded together.
9. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Slow Cooker Apple Cinnamon Steel-Cut Oats
Start your day with a warm and comforting bowl of Slow Cooker Apple Cinnamon Steel-Cut Oats! This recipe combines the nutty flavor of steel-cut oats with the sweetness of apples and cinnamon, all cooked to perfection in a slow cooker.
Ingredients:
– 1 cup steel-cut oats
– 2 cups water or milk
– 1/4 cup diced apple (Granny Smith or other sweet variety)
– 1 tablespoon unsalted butter
– 1 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. In a slow cooker, combine steel-cut oats, water or milk, diced apple, butter, cinnamon, and salt.
2. Stir to combine, then cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in any remaining liquid and adjust seasoning as needed.
4. Serve warm, topped with your favorite toppings such as brown sugar, chopped nuts, or a dollop of whipped cream.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegetarian Slow Cooker French Onion Soup
A rich and flavorful twist on the classic French onion soup, this vegetarian version is perfect for a cozy night in. This slow cooker recipe lets you simmer the flavors together all day, resulting in a deliciously aromatic and cheesy soup.
Ingredients:
– 3 large onions, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup grated vegetarian cheddar cheese (such as Daiya)
– 6 slices of baguette, toasted
Instructions:
1. In the slow cooker, combine sliced onions, garlic, olive oil, thyme, paprika, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. About 30 minutes before serving, stir in vegetable broth and cheese until melted and well combined.
4. Serve hot, topped with toasted baguette slices.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Summary
Get ready to cook up a storm with these 20 hearty vegetarian slow cooker recipes perfect for busy weeknights! From comforting stews and soups to flavorful curries and casseroles, there’s something for everyone. Try Slow Cooker Lentil and Vegetable Stew, Creamy Coconut Curry Chickpeas, or Vegetarian Slow Cooker Chili. Or, go international with Moroccan Chickpea and Apricot Tagine or Spicy Peanut Butter Tofu Curry. Whatever your taste buds desire, these slow cooker recipes will satisfy your cravings without sacrificing flavor or nutrition.
