The 65 Best Vegan Slow Cooker Recipes

Want a slurp-worthy soup? Add some all-natural veggie broth paste to the mix.

This one-pot gem has it all, from quinoa to black beans to corn.

Way cheaper than takeout, but just as tasty and convenient.

Make this barbecue staple in the Instant Pot or slow cooker—either way, the beans *don't* need to soak.

We're talking Brussels sprouts, carrots, onions and lots of fresh herbs.

Vegan mozzarella and sour cream FTW.

They're oil-free, low-fat, protein-packed, rich in fiber and destined for Taco Tuesday.

It's loaded with banana and cinnamon, but feel free to add nuts, berries or coconut flakes.

Psst: It'll take you less than an hour to make on the stove.

You can thank coconut milk and vanilla paste for this vegan miracle.

You won’t miss the sour cream (trust us).

Hold on to your soup spoons, folks.

This dish packs a ton of flavor and comfort into every bowl.

Prepare it in the Crockpot and leave it on warm, so your guests can scoop to their hearts' content during the party.

With just the right amount of spice.

Sweet, savory, hearty—this one is pretty magical.

Your favorite barista will miss you.

FYI, you *don't* need to wait for a holiday to eat stuffing.

The hardest part is chopping the vegetables. Seriously.

Serve with a drizzle of olive oil and cilantro.

The perfect cold-weather remedy. Finish it with crumbled vegan bacon.

This fruity mix of rum and brandy will warm you right up.

It's loaded with fiber and protein, so you won't be craving a second dinner in 30 minutes.

We’re going to make this again and again come fall.

Thanks, Ali Maffucci, for making our low-carb pasta dreams come true.

Creamy mashed potatoes without butter? Thanks, white beans.

We’re in garam masala heaven.

Soul-warming, plant-based goodness.

Bonus: It’s gluten-free.

Shoutout to Coterie member Maria Lichty for this healthy-yet-hearty soup.

Our new favorite weeknight meal, courtesy of Coterie member Monique Volz.

The kiddos will ask for seconds.

Did we mention it’ll make your house smell like heaven?

Hearty, healthy and satisfying.

It’s impossible to mess this one up.

Our favorite vegetable is at it again.

The leftovers will freeze beautifully. Now that’s planning ahead.

A Julia Child-worthy recipe that’s guaranteed to impress.

Pie for breakfast? Pretty much, thanks to Coterie member, Gena Hamshaw.

Ridiculously simple and filling. Win-win.

Swap Parmesan for nutritional yeast and boom—it's vegan.

Six hours in the Crockpot and you've got dinner for the week.

Pro tip: This nutritious dinner freezes like a charm.

Think Portobello mushrooms, bell peppers, onions and all the spices.

Starring all your farmers market favorites.

Green chiles and crushed red pepper flakes bring the heat.

Cajun seasoning. Kidney beans. Okra. Our spoons are ready.

All it takes is two fruits and some cinnamon.

Just the match for vegan fried chicken.

It's gluten-free and boasts a ton of protein and fiber.

Dinner is only eight ingredients away.

Not into the white bean hack? Try this version, which gets its texture from dairy-free butter and cream.

Brown sugar + balsamic vinegar = sweet, sticky heaven.

Packed with warm spices, protein and sugar pumpkins (but any winter squash will work).

Just 15 minutes of prep—the Crockpot will do the rest.

Even picky kids can get behind this saucy stunner.

Inspired by the West African staple, maafe.

Bookmark it now to serve at Thanksgiving later (with toasted pepitas).

Espresso, vanilla vodka and Kahlúa? Make it with dairy-free milk and we're there.

Thanks to hearty mushrooms, brown rice, lentils and pine nuts, you won't miss the meat.

Skip soaking the beans—your Crockpot will make them soft and tender on its own.

Farmers market field trip, anyone? Substitute vegan mozz and Parm and you're in the clear.

Complete with plant-based cashew-lime sour cream.

Crumble plant-based bacon on top for a bonus punch of smokiness.

Bye-bye, winter blues.

Additional reporting by Alexandra Hough