I am so into my crockpot. I reach for my slow cooker when I want something tasty and undeniably vegetarian – or when I want to throw a little less thought at dinner, and a little more to the day.
I do love the ritual: I dump wholesome stuff into a crock and walk away for hours, returning to the sweet scent in my kitchen.
If you’re already eating vegetarian and just want to level up your meal prep, or eating meat and want to find ways to squeeze in more veg dinners, let me introduce you to my favorite vegetarian crockpot recipes.
The 12 Best crockpot recipes for vegetarians
1. Vegetarian Chili
While preparing my vegetarian chili, I like using a variety of ingredients – robust beans like kidney and black beans, fancy bell peppers, tomatoes, paprika, corn and carrots – for texture, zig and zag.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 carrots, diced
2 celery stalks, diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 cup vegetable broth
1 cup corn kernels (fresh, frozen, or canned)
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Instructions
1.In a skillet, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, carrots, and celery; sauté for about 5 minutes or until the vegetables are soft.
2 Add the chilli powder, the cumin and the smoked paprika to the pan, and stir to coat the vegetables with the spices.
3. Drain the cooked vegetables and add them to a slow cooker. Add the crushed tomatoes, black beans, kidney beans, pinto beans and vegetable broth. Mix to combine.
4. Cover and cook on low 6-8 hours or on high 3-4, until the vegetables have softened and everything has melded.
5. Add the corn kernels, season with salt and pepper to taste, and stir in about 30 minutes before serving.
6. Serve hot, garnished with fresh cilantro if desired. Enjoy your delicious vegetarian chili!
2. Lentil Soup
I adore the scent of various ingredients cooking away in my kitchen, and I think lentil soup is something of a classic. Earthy lentils combined with sweet carrots, salty onions, and the mighty allium, garlic, not to mention the celery, all simmering together with spices.
A spoonful of comfort.
Ingredients
1 cup lentils, rinsed and drained
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons lemon juice
Fresh parsley for garnish (optional)
Instructions
1. In a large skillet, heat the olive oil over medium heat. Add chopped onion, carrot and celery. Cook and stir until the vegetables are softened, about 5 minutes. Stir in the minced garlic; cook for 1 more minute.
2. Remove the sautéed vegetables from the skillet and transfer them to the crockpot. Then add the lentils (rinsed to remove some of the debris), the canned diced tomatoes, vegetable broth, cumin, coriander, turmeric, bay leaf, salt and pepper.
3. Cook the lentil soup on low for 8 to 9 hours.
3. Stir to combine all the ingredients. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the lentils are tender.
4. Once cooked, remove and discard the bay leaf. Stir in the lemon juice.
5. Check and adjust the seasoning, adding more salt and pepper if necessary. If you want your soup to have a silky texture, puree half of it with an immersion blender or a standard blender.
6. Serve piping hot, garnished with fresh parsley if desired. Bon appétit! Enjoy your lentil soup!
3. Butternut Squash Stew
I can’t help but think of a nice warm stew on a very cold day. I make mine with hearty butternut squash, garlic and onions, and a pinch of cinnamon and nutmeg for spiciness.
I love adding a bit of coconut milk for a creamy texture.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- 1 tablespoon olive oil
- Optional: Chopped fresh parsley or cilantro for garnish
Instructions
1. In a large skillet, over medium heat, simmer the olive oil with onion until translucent. Stir in the garlic, simmering for 1 more minute.
2. Transfer the onion and garlic mixture to the slow cooker. Add the butternut squash, chickpeas, diced tomatoes and their juice, vegetable broth, cumin, coriander, cinnamon, salt, and pepper.
3. Stir to combine, cover, and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is tender.
4. Thirty minutes before serving, stir in the spinach or kale, cover and let the greens wilt and blend into the stew.
5. Taste and adjust the seasoning. Serve hot, garnished with chopped parsley or cilantro if desired.
6. Enjoy your hearty and flavorful Butternut Squash Stew!
4. Vegetable Curry
A good curry should be both hearty and wholesome, and a four-veg curry is right up there for me. Carrots, potatoes, peas, all fab, but my favorite is the addition of slightly undercooked cauliflower.
Such depth of flavor, really filling and good.
Ingredients
1 large sweet potato, peeled and diced
2 cups cauliflower florets
1 red bell pepper, chopped
2 cups fresh or frozen green beans
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish
Instructions
1. Heat olive oil in large skillet over medium heat. Add onion and garlic and cook until onion is translucent.
2. Add the curry powder, ground cumin, and ground coriander and cook for another minute until fragrant.
3. Transfer the onion and spice mixture to the crockpot. Add the sweet potato, cauliflower, bell pepper and green beans.
4. Add the coconut milk and diced tomatoes, stir well, season with salt and pepper.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
6. Serve the curry hot, garnished with fresh cilantro. Enjoy with rice or naan.
5. Stuffed Bell Peppers
I love to create in the kitchen, and a favorite thing to make is a stuffed bell pepper. It is such a versatile dish and you can cook it up with whatever you like.
An array of seasonings, or quinoa mixed with black beans. Throw in some cheese or a little bit of cumin, and I’m in heaven.
Ingredients
5 large bell peppers (any color)
1 cup uncooked quinoa
2 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 cup corn kernels (fresh, frozen, or canned)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
Instructions
- Collect your ingredients together
2. In a saucepan, cook quinoa in vegetable broth according to package instructions. Set aside once cooked.
3. In a skillet, heat the olive oil on medium. Sauté the onion and garlic until transparent, about 3-4 minutes.
4. Combine cooked quinoa, onion and garlic mixture, black beans, diced tomatoes, corn, cumin, chilli powder, salt and pepper in a large bowl.
5. Stuff each pepper with the quinoa mixture, packing tightly.
6. Cover, and cook on low in the crockpot for 3-4 hours on low, or until the peppers are tender. Top with cheese in the last 10 minutes, for it to melt. Sprinkle cilantro on top to serve.
6. Minestrone Soup
To me, when someone refers to a hearty, warming soup, Minestrone pops into mind. I think of the thick, soulful stew complete with sumptuous vegetables, its swirl of colors and textures.
My preferred ingredients include tomatoes, carrots, celery and beans. The seasoning I like to add is fresh basil leaves or a sprinkling of Parmesan to take it up a notch.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 red bell pepper, diced
1 (14-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup small pasta, such as ditalini or elbow
2 cups chopped fresh spinach
2 tablespoons chopped fresh parsley
Grated Parmesan cheese for serving (optional)
Instructions
1. Heat the olive oil in a pan on medium heat, add onion and garlic, and cook 3-4 minutes, until softened.
2. Move the sautéed onions and garlic to the slow cooker, along with the carrots, celery, zucchini and red bell pepper.
3. Put the chopped tomatoes, cannellini beans and veg stock in the slow cooker, then mix in the oregano, basil, salt and pepper.
4. Cover and cook 6-8 hours on low or 3-4 hours on high.
5. Around half an hour before the soup is ready, add the pasta to your slow cooker and stir. Add the spinach and cook for 20-30 minutes until the pasta is tender.
6. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
7. Ratatouille
A symphony of fresh veggies and herbs is a simple and easy summer pasta that I love to make. My favorites are ripe tomatoes, colorful bell peppers and fragrant zucchini.
I love to add eggplant and onions. I think that thyme or basil gives it the finishing touch that makes the dish feel like a symphony.
Ingredients
2 tablespoons olive oil
1 large eggplant, diced
2 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
4 tomatoes, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons fresh basil, chopped
Instructions
1. In the skillet, warm the olive oil over medium heat. Add pinch of salt to diced eggplant and cook until browned, about 5 minutes, add to slow cooker (crockpot).
2. Meanwhile, brown the onion and garlic in the drippings in that same skillet; then add the onion and garlic to the slow cooker.
3. Put the zucchini, red and yellow bell peppers, and the chopped tomatoes in the crockpot.
4. Add dried thyme, oregano, salt and pepper; stir to combine. Cover and cook on low 4 to 6 hours, until vegetables are tender.
5. Just before serving, stir in the chopped fresh basil. Season with more salt and pepper if needed.
6. Serve hot, garnished with additional fresh basil if desired.
8. Black Bean Soup
There is something hugely comforting about a bowl of hearty soup, and the more nutritious the better. Black beans are my star ingredient, accompanied by onion and garlic sautéed in olive oil, some ground cumin and (at the last minute) fresh cilantro and a squeeze of lime.
Ingredients
1 pound dried black beans, rinsed and soaked overnight
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 bay leaf
6 cups vegetable broth
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Instructions
1. Drain and rinse the soaked black beans, then add them to the crockpot.
2. Add the onion, garlic, red bell pepper, carrots, celery, cumin, smoked paprika, cayenne pepper (if using) and bay leaf to the crockpot.
3. Add the vegetable bouillon and stir to combine. Season with salt and pepper.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beans are tender.
5. Take out the bay leaf. Puree the soup with an immersion blender until smooth or leave it chunky, as you like.
6. Stir in the lime juice and adjust seasoning to taste. Serve hot, garnished with cilantro.
9. Mushroom Stroganoff
Here’s a hearty Mushroom Stroganoff I like to make. It’s really flavorful, and has just a little bit of everything in it: cremini, portobello and shiitake mushrooms all combined to bring out an even richer flavor.
Mine has a bit of garlic and onions, too, with a splash of thyme, a hint of sour cream, and some vegetable broth. Smells heavenly.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups assorted mushrooms (such as cremini, button, and shiitake), sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1 tablespoon flour
- 1 cup vegetable broth
- 1 cup sour cream
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
1. Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring, until translucent, approximately 5 minutes. Add the garlic and sauté another minute.
2. Then add the onion and garlic. Stir in the sliced mushrooms, thyme, paprika, soy sauce, and flour.
3. Add vegetable stock and stir thoroughly. Cover and cook on low for 4-5 hours, or until the mushrooms are soft.
4. About 20 minutes before the end of cooking time, cook the egg noodles as per instructions on the packet.
5. Stir in the sour cream and let the mixture simmer in the crockpot until hot, about 10 minutes, then season with salt and pepper to taste.
6. Pour the cooked mushroom stroganoff over the egg noodles, and finish it off with a couple of sprigs of fresh parsley.
10. Potato and Leek Soup
I love the embrace of a soothing bowl of potato and leek soup. There is a disarming simplicity about this warm and comforting dish and it’s easy to see why it’s such a popular dish.
The sweet flavor of the leeks combines with the smooth creamy texture of the potatoes and the sharp bite of garlic. I like to make this a little thick and chunky to give it a proper heartiness.
For the full experience, turn it into a meal by serving with some warm crusty bread on the side.
Ingredients
4 large leeks, cleaned and sliced (white and light green parts only)
4 medium potatoes, peeled and diced
1 medium onion, chopped
4 cups vegetable broth
1 cup water
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1 cup heavy cream or coconut milk (optional for a creamier texture)
2 tablespoons olive oil
Chopped chives or parsley for garnish (optional)
Instructions
1. Place olive oil in a large pan and put on medium heat. Add leeks and onion and sauté till soft and translucent, about 5-7 minutes.
2. Transfer the sautéed leeks and onion to the slow cooker. Add the cubed potatoes, garlic, vegetable broth, water and dried thyme, stirring to combine.
3. Place on the low setting for 6-8 hours, or on the high setting for 3-4 hours, until cooked through.
4. Puree the soup until smooth with an immersion blender, or place batches in the blender and blend until smooth, then return to the crockpot.
5. Stir in the heavy cream or coconut milk, if you like, and season with salt and pepper to taste. Reheat the soup for 15-20 minutes.
6. Serve hot, garnished with chopped chives or parsley if desired.
11. Thai Coconut Vegetable Curry
I adore making a coconut milk curry with a spicy base layered with the fragrance of vegetables, such as bell peppers and broccoli, and with the flavors of lemongrass, fresh ginger root and Thai basil.
Ingredients
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons red curry paste
1 can (13.5 oz) coconut milk
2 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon brown sugar
1 medium sweet potato, peeled and diced
1 red bell pepper, sliced
1 cup snow peas, trimmed
1 cup broccoli florets
1 can (15 oz) chickpeas, drained and rinsed
Salt to taste
Lime wedges, for serving
Fresh basil or cilantro, for garnish
Instructions
1. Sauté the onion, garlic and ginger in some vegetable oil in a pan until fragrant.
2. Stir in the red curry paste and cook for another minute before transferring everything to the crockpot.
3. Add the coconut milk, vegetable stock, the soy sauce and brown sugar; stir to combine.
4. Add the sweet potato, bell pepper, snow peas, broccoli and chickpeas to the crockpot and stir in. Pour the sauce over and make sure everything is well-coated.
5. Cover and cook on low for 6 to 7 hours (until vegetables are tender).
6. Correct the seasoning with salt, serve with wedges of lime, and garnish with fresh basil or coriander.
12. Quinoa and Vegetable Stew
I like nothing better than a bowl of quinoa stew, loaded with carrots, sweet potato and kale, seasoned with garlic, onions and just a pinch of cumin.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 carrot, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup kale or spinach, chopped
Instructions
1. Heat olive oil in a skillet over a medium burner. Sauté onion and garlic until soft, about 3 minutes.
2. Scoop the onion and garlic mixture into the crockpot. Add the quinoa, vegetable broth, diced tomatoes, zucchini, bell pepper, carrot, corn, cumin, smoked paprika, salt and pepper.
3. Combine all ingredients in the crockpot and stir until well-combined. Cover crockpot and cook on low heat for 4-5 hours, or on high for 2-3 hours.
4. Stir in kale or spinach about 30 minutes before serving and cook until greens are wilted.
5. Season to taste with more salt and pepper before serving, hot.
