The perfect union of convenience and tastiness exists in my batch of 21 Vegetarian Slow Cooker Recipes. We love how the slow cooker makes everything so rich and delicious.

As our friend the deep, dark green winter squash reminds us, some things take time. So, if we are serving you a dish from this collection, it meant that at least a few hours earlier, we set the slow cooker to its low heat, so the sauce could cook down to something thick and porously tasty.

On the other hand, if we are bringing you a main course, we might have used the same method in reverse: cooking the sauce till it was ready and then mixing in layers of pasta, only to have the slow cooker heat everything through till the cheese was melty.

See what you think!

The 21 Best Vegetarian Crockpot Recipes

1. Vegetarian Crockpot Chili

Crockpot Chili is a slow-cooked, simple dish featuring kidney beans, black beans, diced tomatoes, and bell peppers. Their flavors meld together while cooking low and slow.

Great for chill nights, chili is a great dish for a crowd. And it’s nourishing too!

Hear that, diet fads? High protein low carb?

Kidney beans, black beans, nutrition for days.

Ingredients

• 2 cans (15 oz each) of kidney beans, drained and rinsed
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of diced tomatoes
• 1 cup of chopped bell peppers (any color or a mix)
• 1 cup of chopped onion
• 2 cloves of garlic, minced
• 2 tablespoons of chili powder

Instructions

1. All the ingredients should be combined in a crockpot: kidney beans, black beans, diced tomatoes, chopped bell peppers, chopped onion, minced garlic, and chili powder.

2. Combine the ingredients and stir together until they are well mixed.

3. Put the lid on the slow cooker and set it to low for 6 to 8 hours or to high for 3 to 4 hours. The vegetables should be tender when you serve the dish, and the flavors should have melded together nicely.

4. If needed, taste and adjust the seasoning, and then serve hot.

2. Vegetarian Crockpot Lentil Soup

Crockpot lentil soup is vegetarian and hearty. Your slow cooker does most of the work for you; it’s simple to prepare.

You add diced onions, carrots, and celery; green or brown lentils; and diced tomatoes to the pot. You then stir in the vegetable broth, fresh thyme, and seasonings.

The soup simmers away in the slow cooker for 6 to 8 hours.

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

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Instructions

1. In the crockpot, mix together the lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, thyme, salt, and pepper.

2. Cook on low for 6-8 hours or high for 3-4 hours, and cover until the lentils are tender.

3. Adjust seasoning and taste with any additional salt and pepper if needed. Serve warm.

3. Vegetarian Crockpot Tacos

Tacos with a vegetarian filling that cooks in a slow cooker can be a tasty and easy meal to prepare. These tacos have a filling of quinoa, black beans, corn, salsa, and spices.

The quinoa and black beans give them a good protein punch—16 grams to be precise, per two-taco serving.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 jar (16 oz) salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups vegetable broth

Instructions

1. Into the crockpot, add the following ingredients: quinoa, black beans, corn, salsa, cumin, chili powder, and vegetable broth.

2. Combine the ingredients together until they are well mixed.

3. Cook on low for 4-6 hours or on high for 2-3 hours, until the combination of lentils and quinoa is tender and fluffy, and you can’t tell the mixture contains anything that’s not a complete protein.

4. Taco shells or tortillas are the ideal serving vessels for this mixture, which you can then top with any of your favorite garnishes—such as avocado, lettuce, and cheese—that can make for a punchier plate.

4. Vegetarian Crockpot Curry

A vegetarian slow cooker curry that includes cubed potatoes, diced carrots, and creamy coconut milk, alongside chickpeas, feels a minimalist delight while you are winding down from a long day. It combines straightforward spices—curry powder, ground ginger, and turmeric, which helps heighten the dish’s flavor without much effort on your part.

Ingredients

1 can of chickpeas, drained and rinsed
2 cups of diced potatoes
1 cup of diced carrots
1 can (14 oz) of coconut milk
2 tablespoons of curry powder
1 teaspoon of salt
1 cup of frozen peas

Instructions

1. Gently mix the (Chickpeas,Potatoes,Carrots,Coconut milk,Curry powder,Salt) to blend them well and make certain the curry powder is spread evenly throughout.

3. Put the lid on the crockpot and set it to low for 6 to 8 hours or high for 3 to 4 hours. When the cooking time is up, the vegetables should be tender.

4. Add the frozen peas in the last half hour of cooking. Keep the heat low. Serve warm.

5. Vegetarian Crockpot Stew

Hearty and slow-cooked, the Vegetarian Crockpot Stew features onion, garlic, carrots, and potatoes in a savory blend of diced tomatoes and vegetable broth. This makes for a perfect, comforting, plant-based meal.

Ingredients

1 large onion, chopped
2 garlic cloves, minced
3 carrots, sliced
2 potatoes, diced
1 can (15 oz) of diced tomatoes
1 cup vegetable broth
1 tablespoon olive oil
Salt and pepper to taste

Instructions

1. In a pan over medium heat, warm olive oil. Add in the minced garlic and the diced onion, and sauté until softened and fragrant.

2. Move the sautéed onions and garlic to the crockpot. Add the following ingredients to the pot: carrots, potatoes, diced tomatoes (with juice), and vegetable broth.

3. Add salt and pepper to taste, then mix all the ingredients together until well combined.

4. Place the cover on the pot. Cook on the low setting for 6 to 8 hours, or until the vegetables are tender. Be sure to check the seasoning before serving.

6. Vegetarian Crockpot Lasagna

Crockpot Lasagna, Vegetarian Version, is a delightful meatless dish with layers of lasagna noodles, ricotta cheese, spinach, zucchini, mozzarella, and marinara sauce, all topped with Parmesan. This is a simple, easy-to-follow crockpot recipe that results in a filling, hearty meal.

Though this makes enough to serve 6 to 8 people, it’s easily halved. And unless you have a really large stovetop and pot, it is best made in a 6-quart or larger crockpot.

Ingredients
9 lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
2 cups spinach, chopped
1 zucchini, thinly sliced
3 cups marinara sauce
1/2 cup grated Parmesan cheese

Instructions

1. Pour approximately 1 cup of marinara sauce into the bottom of your crockpot.

2. Lasagna noodles from Layer 3 are placed over the sauce, broken as necessary to fit.

3. One-third of the ricotta cheese, one-third of the spinach, and one-third of the zucchini slices go over the noodles. One-third of the mozzarella cheese goes over that.

4. Layer the ingredients as outlined above two more times, finishing with a last layer of sauce and mozzarella cheese. Top with the Parmesan cheese.

5. For 4 to 5 hours, or until the noodles are tender, do this and it will turn out great. Cook on low, cover, and wait. Let it stand for 10 minutes before serving, and you will have a delicious concoction to eat and enjoy.

7. Vegetarian Crockpot Pasta

Pasta cooked in a vegetarian crockpot is a basic, hearty dish. Whole grains and tomatoes are good food.

Onion and garlic, slowly sautéed, are the basis of many meals. The two and a half hours in the crockpot mostly comprises hands-off cooking time.

Ingredients

12 ounces of uncooked whole grain pasta
1 can (28 ounces) of crushed tomatoes
3 cups of vegetable broth
1 medium onion, diced
3 cloves of garlic, minced
1 teaspoon of dried Italian seasoning
Salt and pepper to taste

Instructions

1. In the slow cooker, mix the tomatoes (crushed), broth (vegetable), onion (diced), garlic (minced), seasoning (Italian), salt, and pepper.

2. Place the raw pasta in the pot, making sure it is completely under the liquid for uniform cooking.

3. Cook on low for 3 to 4 hours with the cover on until the pasta is tender. If you can, stir halfway through for even cooking.

4. After you finish, serve steaming hot and relish your tasty meatless slow cooker pasta!

8. Vegetarian Crockpot Risotto

Creamy Vegetarian Crockpot Risotto is made with Arborio rice, vegetable broth, mushrooms, spinach, onion, and garlic. Cooking it in a slow cooker does a better job of bringing the flavors together, but you can use the same method in a regular pot on the stove.

Top with nutritional yeast for a perfect vegan twist.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup chopped mushrooms
• 1 cup chopped spinach
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Instructions

1. In a slow cooker, combine Arborio rice, vegetable broth, mushrooms, spinach, onion, and garlic. Stir well to mix all the ingredients together.

2. Put the lid on the crockpot and set it to low. Cook for 2 to 3 hours, or until the rice is tender and has absorbed most of the liquid. If you can, stir the mixture now and then.

3. When the risotto has obtained the perfect thickness, mix in the Parmesan cheese (or nutritional yeast) until thoroughly melted and well combined. Adjust the seasoning with salt and pepper, then serve immediately.

9. Vegetarian Crockpot Enchiladas

Black bean, corn, salsa, corn tortilla, and cheese layered dish that is as simple and hearty as it gets. Cumin and fresh cilantro take this vegetarian crockpot meal up a notch in flavor town.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 cup salsa
• 8 corn tortillas
• 2 cups shredded cheese (e.g., cheddar or Mexican blend)
• 1 teaspoon ground cumin
• Fresh cilantro, for garnish (optional)

Instructions

1. In a bowl, combine the black beans, corn, salsa, and ground cumin.

2. Cover the bottom of the crockpot with the bean mixture. Then spread it over the corn tortillas. Use two tortillas, overlapping if necessary.

3. Dust a coating of cheese over the tortillas. Carry on with the layering sequence (bean mixture, tortillas, cheese) until you’re out of ingredients, wrapping up with a final layer of cheese on top.

4. Cilantro can be sprinkled freshly over the dish just before service, if that’s your thing. Or you can just ladle and go. This is a nice and easy dish to make and serve without much fuss.

10. Vegetarian Crockpot Stuffed Peppers

Crockpot Vegetarian Stuffed Peppers are a taste sensation. The peppers themselves hold the delightful mix of cooked quinoa, black beans, corn, and salsa, all mixed together with cumin and topped with a melting layer of either cheddar or Monterey Jack cheese that forms a kind of roof over the peppers.

Ingredients

• 4 large bell peppers, tops removed and seeds cleaned out
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup salsa
• 1 tsp ground cumin
• 1 cup shredded cheese (cheddar or Monterey Jack)

Instructions

1. In a mixing bowl, combine the following cooked ingredients: quinoa, black beans, corn, and salsa. Ground cumin should be sprinkled on top, and then everything should be mixed together well.

2. Fill each bell pepper with the quinoa mixture and place them upright in the crockpot.

3. Cook on low for 4 to 6 hours, until the peppers are tender.

4. Sprinkle cheese on top of each pepper about 15 minutes before serving, cover, and let the cheese melt before serving.

11. Vegetarian Crockpot Jambalaya

Crockpot Jambalaya, for vegetarians, puts long-grain white rice, vegetable broth, and crushed tomatoes into a slow cooker. Likewise, the diced green bell pepper, onion, and celery get added for the last 30 minutes of cooking time.

They are the “faux-king” jambalaya, if you will. Why not toss in some portobello mushrooms for a little more flavor?

Why not give the whole thing a nice stir with some andouille sausage soya “scramble”? Now there’s next-level vegetarian jambalaya.

Ingredients

• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 teaspoons Cajun seasoning

Instructions

1. In the Crockpot, combine the rice, vegetable broth, diced tomatoes, green bell pepper, onion, celery, and Cajun seasoning. Stir thoroughly to bring the ingredients into even distribution.

2. Place the lid over the slow cooker and set it to low heat. Allow it to cook for about 4 to 5 hours. When the timer goes off, the rice and vegetables should be cooked fully, and they should be tender.

3. Before you serve the jambalaya, give it a good stir. If you need to adjust the seasoning, feel free to add salt and/or more Cajun seasoning. Serve hot.

12. Vegetarian Crockpot Quinoa Salad

Here is a delightful Vegetarian Slow Cooker Quinoa Salad. It has the good chew of quinoa, the ribs of black beans, the crunch of red bell pepper, and the sweet burst of fresh corn (or frozen).

And yes, it does simmer—quite happily, thank you—in this light broth with a compost of Southwestern spices. 

Indeed, it is a meal, a nutrient-packed one at that.

Ingredients

1 cup quinoa, rinsed
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, diced
1 cup corn kernels, fresh or frozen
2 cups vegetable broth
1 teaspoon cumin
Salt and pepper to taste

Instructions

1. Combine the quinoa, black beans, red bell pepper, corn, and vegetable broth in a Crockpot.

2. Mix in the cumin, salt, and pepper until well integrated.

3. Cook for 2-3 hours 

4. When finished, use a fork to fluff the quinoa salad and allow it to cool to just above room temperature before serving. If desired, garnish with fresh cilantro and/or a squeeze of lime juice.

13. Vegetarian Crockpot Baked Ziti

Baked Ziti, cooked in a crockpot, becomes an effortless meal. In this crockpot procedure, layers of ziti pasta are alternated with a simple yet sophisticated marinara, ricotta, and fresh spinach mixture.

As you use up your pasta and sauce, the symphony of flavors will music to the ears of your five senses.

Ingredients

12 oz ziti pasta
24 oz marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach
2 cups water

Instructions

1. Place some marinara sauce on the bottom of the slow cooker. Add half of the ziti and spread it on top of the sauce.

2. Distribute half of the ricotta cheese, half of the spinach, and half of the mozzarella cheese over the pasta. Pour one cup of water over this layer.

3. Layer the rest of the ingredients (marinara sauce, ziti pasta, ricotta cheese, spinach, and mozzarella cheese) in the slow cooker. Ziti pasta, in marinara sauce, sits on top of the ricotta. The puréed spinach is with the mozzarella in the next layer below.

4. The dish takes 4-5 hours on low to cook. The timing is set for the pasta to soften well if you don’t use an al dente version. If the pasta isn’t softened enough, the flavor won’t deliver. Cover and cook low and slow like the best barbecue sauce until it reaches the right consistency, then add cheese, and do not rush that timing either. You want the cheese blended in, with no gloppy sauce spooned onto a serving plate.

14. Vegetarian Crockpot Minestrone

Minestrone cooked in a slow pot, with no meat, is an abundant soup containing the following: diced tomatoes; onions; garlic; carrots; zucchini; kidney beans; and vegetable broth. It’s the perfect base for a highly nutritious, easy-to-make, and completely plant-based meal.

Ingredients

• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth

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Instructions

1. Place the diced tomatoes, chopped onions, minced garlic, sliced carrots, and chopped zucchini into the Crockpot.

2. Incorporate the kidney beans and vegetable broth into the mixture.

3. Set the slow cooker to low and cover for 6 to 8 hours, or set it to high for 3 to 4 hours. When it’s done cooking, the vegetables should be fork-tender.

4. Alter the seasoning to your taste with salt and pepper just prior to service.

15. Vegetarian Crockpot Black Bean Soup

Crockpot Black Bean Soup is a dish of black beans, black bean broth, tomatoes, diced and otherwise, onions, garlic, and spices—cumin and chili powder, mostly—that make for a very hearty soup, indeed.

Ingredients

Black beans (canned or soaked dried beans)
Vegetable broth
Diced tomatoes
Onion, chopped
Garlic, minced
Cumin
Chili powder

Instructions

1. Combine the black beans, vegetable broth, diced tomatoes, chopped onion, minced garlic, cumin, and chili powder in the slow cooker.

2. Mix all ingredients thoroughly to ensure a complete combination. The beans must be directed to the bottom so that they are completely covered by liquid.

3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. When cooking is complete, the beans should be tender, and the flavors should be beautifully melded.

4. Warm the dish before serving, and if you want to go the extra mile, garnish it with any combination of the following that’s within your reach: avocado, cilantro, or lime wedges.

16. Vegetarian Crockpot Barley Casserole

Vegetarian Crockpot Barley Casserole
is a sturdy meal consisting of pearl barley boiled in broth, with onion, garlic, carrot, mushrooms, and thyme. It’s an easy, slow-cooked dish perfect for a wholesome vegetarian repast.

Ingredients

• 1 cup pearl barley, rinsed and drained
• 4 cups vegetable broth or stock
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup sliced mushrooms
• 1 teaspoon dried thyme

Instructions

1. In the crockpot, combine the barley, vegetable broth, onion, garlic, carrots, mushrooms, and dried thyme.

2. Combine the ingredients and then cover and cook them low and slow for 6 to 8 hours—or as long as it takes for the barley to become tender.

3. After cooking, provide the combination with a concluding stir, sample, and modify the flavoring with salt and pepper as required before presenting.

17. Vegetarian Crockpot Ratatouille

is an uncomplicated, wholesome dish that showcases fresh eggplant, zucchini, red bell pepper, yellow onion, and garlic. When prepared as directed and allowed to simmer with the tomatoes and thyme, it becomes the visually stunning, lip-smacking-provocative main attraction that is ratatouille.

Ingredients

• 1 large eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme

Instructions

1. Diced eggplant, sliced zucchinis, chopped bell pepper, chopped onion, and minced garlic go into the crockpot.

2. Incorporate the diced tomatoes and add a sprinkling of dried thyme over the vegetables.

3. Combine the ingredients in the slow cooker, cover, and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are tender.

4. Before serving, taste and adjust seasoning as needed.

18. Vegetarian Crockpot Pulled Jackfruit

A delightful plant-based substitute for pulled pork, it features young green jackfruit, barbecue sauce, and smoked paprika. Cook it slowly for a tender, flavorful dish that’s prime for pulling and perfect for sandwiches or wraps.

Ingredients

• 2 cans of young green jackfruit, drained and rinsed
• 1 cup barbecue sauce
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. In a pan, heat the olive oil over medium heat and sauté the onion and garlic until softened.

2. Put the jackfruit that has been drained into the Crockpot and, using a fork, pull apart the pieces just enough to make them resemble pulled meat.

3. To the Crockpot, add the sautéed onion and garlic, barbecue sauce, smoked paprika, salt, and pepper. Mix them well to integrate all components.

4. Cook on low for 4-6 hours or on high for 2-3 hours until the jackfruit is tender and well-infused with the barbecue flavor. Cover and stir occasionally for even cooking.

19. Vegetarian Crockpot Mac and Cheese

Crockpot Mac and Cheese—Vegetarian Style—takes full advantage of the power of the slow cooker, allowing this creamy, comforting pasta dish to cook slowly and evenly while you’re doing something else. This recipe melds the flavors of cheddar cheese, milk, evaporated milk, melted butter, and garlic powder with elbow macaroni, cooking it all to rich, gooey perfection in the countertop appliance.

Ingredients
2 cups elbow macaroni
3 cups shredded cheddar cheese
2 cups milk
1 can (12 oz) evaporated milk
1/4 cup unsalted butter, melted
1 teaspoon garlic powder

Instructions

1. Grease the inside of the crockpot lightly.

2. Put the macaroni, sharp cheddar cheese, milk, evaporated milk, melted butter, and garlic powder in the crockpot. From there, everything is simply a matter of stirring.

3. Cook uncovered on low for 2 to 3 hours, stirring occasionally, until the cheese is creamy and the macaroni is tender.

20. Vegetarian Crockpot Pozole

Pozole is a traditional soup or stew from Mexico. It is most often associated with the central region of Mexico.

Its main ingredients are hominy, meat and spices. Pozole is quite often classified as a green, red, or white dish depending on the types of peppers used and its degree of coloration.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 can (28 ounces) hominy, drained and rinsed
• 4 cups vegetable broth
• 2 cups diced tomatoes
• 1 cup chopped mixed bell peppers
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. In a skillet, medium heat, olive oil; in the skillet, onion, chopped; in the skillet, garlic, minced; stir to translucent in the skillet.

2. Move the onions and garlic, now full of flavor, to the Crockpot. Add the ground cumin and smoked paprika and give it all a good stir.

3. Incorporate the following ingredients: hominy, vegetable broth, diced tomatoes, and bell peppers. Stir to combine.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Before serving, mix in lime juice and season to taste with salt and pepper.

21. Vegetarian Crockpot Sweet Potato Curry

Slow Cooker Sweet Potato Curry is a vegetarian meal made with sweet potatoes, chickpeas, coconut milk, and spinach. These ingredients combine to offer a unique and richly flavored dish.

The dish derives most of its flavor from curry powder and garlic, which are in nearly every curry dish. This recipe spices things up a bit , plus some added heat from cayenne.

Ingredients

Sweet potatoes, peeled and diced
Canned chickpeas, drained and rinsed
Coconut milk
Curry powder
Fresh spinach
Garlic, minced
Onion, chopped

Instructions

1. The sweet potatoes, chickpeas, coconut milk, curry powder, minced garlic, and chopped onion go into the Crockpot. Stir the ingredients well to ensure they are combined.

2. Cook and cover on low for 6-8 hours, or on high for 3-4 hours, until the sweet potatoes are tender.

3. Stir in the fresh spinach about 30 minutes before serving and allow it to wilt.

4. Taste and adjust seasoning as desired and serve hot.