18 Delicious Easy Vegan Crockpot Recipes Healthy

Busy weeknights just got easier with these 18 delicious, easy vegan crockpot recipes that promise healthy comfort food without the fuss. Whether you’re craving hearty stews, creamy soups, or something uniquely satisfying, our roundup has you covered. Perfect for anyone looking to simplify meal prep while keeping it nutritious and flavorful. Dive in and discover your next favorite dish that practically cooks itself!

Slow Cooker Vegan Chili

Just when you thought chili couldn’t get any easier, this slow cooker vegan chili proves you wrong. Packed with protein and flavor, it’s a set-it-and-forget-it dream.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add bell pepper, black beans, kidney beans, crushed tomatoes, and vegetable broth.
3. Stir in chili powder, cumin, smoked paprika, and salt. Mix well to combine all ingredients.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir occasionally if possible.
5. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.
6. Tip: Taste and adjust seasoning before serving. More chili powder can be added for extra heat.
7. Tip: Serve with avocado slices or vegan cheese for added creaminess.

Comfort in a bowl, this chili boasts a rich, smoky flavor with a perfect balance of spices. Try topping it with fresh cilantro or a squeeze of lime for a bright finish.

Easy Vegan Crockpot Lentil Soup

Just when you thought vegan cooking couldn’t get any easier, this crockpot lentil soup proves you wrong. Jam-packed with flavor and nutrients, it’s the ultimate set-it-and-forget-it meal.

Ingredients

• 1 cup dried green lentils (rinsed and drained)
• 1 medium onion, diced (or any color you prefer)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 6 cups vegetable broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 tsp ground cumin (or more for extra warmth)
• 1/2 tsp smoked paprika (for a subtle smoky flavor)
• 1/4 tsp black pepper (freshly ground if possible)
• 2 tbsp olive oil (or any neutral oil)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until slightly softened.
2. Add minced garlic, cumin, smoked paprika, and black pepper. Cook for 1 minute until fragrant.
3. Transfer the sautéed veggies to the crockpot. Add lentils, vegetable broth, and diced tomatoes. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils are tender.
5. Season with salt to taste before serving. Tip: For a thicker soup, blend half of it and mix back in.

Yield a soup that’s hearty, with a smoky depth from the paprika and a comforting texture. Serve with a dollop of vegan yogurt or crusty bread for dipping.

Vegan Slow Cooker Butternut Squash Soup

Craving a cozy, no-fuss meal? This vegan slow cooker butternut squash soup is your ticket to comfort—creamy, rich, and packed with flavor, all with minimal effort.

Ingredients

• 1 large butternut squash, peeled and cubed (about 6 cups)
• 1 medium onion, diced (or sub with shallots for sweetness)
• 3 cloves garlic, minced (fresh is best for maximum flavor)
• 4 cups vegetable broth (low sodium for better control)
• 1 cup full-fat coconut milk (shake the can well before opening)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (toast it first to enhance the flavor)
• 1/2 tsp smoked paprika (adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a pan over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and sauté for another 30 seconds until fragrant. Transfer to the slow cooker.
3. Place cubed butternut squash into the slow cooker. Pour in vegetable broth and stir to combine.
4. Season with ground cumin, smoked paprika, salt, and pepper. Stir well to distribute the spices.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until squash is fork-tender.
6. Blend the soup with an immersion blender until smooth. Alternatively, transfer in batches to a blender.
7. Stir in coconut milk until fully incorporated. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with a drizzle of coconut milk or pumpkin seeds for crunch.

You’ll love the velvety texture and the sweet, smoky depth of this soup. Try serving it in hollowed-out mini pumpkins for a festive touch at your next dinner party.

Crockpot Vegan Curry with Chickpeas

Here’s how to whip up a Crockpot Vegan Curry with Chickpeas that’ll have your taste buds dancing. **Dump, set, forget**—then devour.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, diced (yellow or white works)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (keep the peel for extra fiber)
• 2 tbsp curry powder (adjust to taste)
• 1 can (15 oz) chickpeas, drained and rinsed (save the aquafaba for another recipe)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 1 cup vegetable broth (low sodium if preferred)
• 1 sweet potato, cubed (no need to peel)
• 1 red bell pepper, sliced (any color works)
• Salt to taste (start with 1/2 tsp)

Instructions

1. **Heat** coconut oil in a skillet over medium heat. Add onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
2. **Stir in** curry powder and cook for 1 minute to bloom the spices.
3. **Transfer** the mixture to your crockpot. Add chickpeas, coconut milk, vegetable broth, sweet potato, and bell pepper.
4. **Cover** and cook on low for 6 hours or high for 3 hours. The sweet potato should be fork-tender.
5. **Season** with salt before serving. Tip: For a thicker curry, remove the lid and cook on high for the last 30 minutes.

Mouthwatering and hearty, this curry’s creamy with a slight sweetness from the potato. Serve over quinoa or with naan for scooping up every last bit.

Easy Vegan Crockpot Black Bean Soup

Alright, let’s dive into this no-fuss, flavor-packed vegan black bean soup that practically cooks itself. A crockpot is your best friend here, turning simple ingredients into a hearty meal with minimal effort.

Ingredients

• 2 cups dried black beans (soaked overnight for best texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 3 garlic cloves, minced (more if you love garlic)
• 1 red bell pepper, diced (adds a sweet crunch)
• 1 tsp ground cumin (toast for 30 seconds to intensify flavor)
• 1 tsp smoked paprika (for that deep, smoky vibe)
• 4 cups vegetable broth (low sodium to control saltiness)
• 1 can (14.5 oz) diced tomatoes (with juices for extra liquid)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 lime, juiced (about 2 tbsp, adds brightness)
• Fresh cilantro, chopped (for garnish, optional but recommended)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Sauté until soft, about 5 minutes.
2. Stir in cumin and smoked paprika. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Transfer the sautéed veggies to your crockpot. Add soaked black beans, vegetable broth, diced tomatoes, salt, and black pepper.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beans are tender.
5. Once cooked, stir in lime juice. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro. For a creamy texture, blend half the soup before serving.

Ladle this velvety soup into bowls and watch it disappear. The smoky paprika and fresh lime make it a standout, while the optional blend gives it a luxurious texture. Try topping with avocado slices or a dollop of vegan sour cream for extra richness.

Slow Cooker Vegan Minestrone Soup

Zero excuses needed for this hearty, veggie-packed Slow Cooker Vegan Minestrone Soup. Just dump, set, and forget for a meal that’s as easy as it is delicious.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 (28-oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
2. Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
3. Transfer the mixture to the slow cooker. Add diced tomatoes, vegetable broth, kidney beans, and cannellini beans. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Add pasta and spinach. Cover and cook on HIGH for an additional 15 minutes, or until pasta is al dente.
6. Season with salt and pepper to taste before serving.

Rich in flavors and textures, this minestrone is a cozy bowl of comfort. Serve with a sprinkle of nutritional yeast for a cheesy vibe or crusty bread for dipping.

Vegan Crockpot Ratatouille

Perfect for those lazy Sundays when you crave something hearty but hands-off. This Vegan Crockpot Ratatouille is your set-it-and-forget-it hero, packing all the summer veggies into one flavorful, fuss-free dish.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large eggplant, diced into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 large yellow bell pepper, diced
• 1 large red bell pepper, diced
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add eggplant, zucchinis, bell peppers, and onion. Sauté for 5 minutes until slightly softened.
2. Transfer the sautéed veggies to the crockpot. Add minced garlic, crushed tomatoes, thyme, basil, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until all vegetables are tender.
4. Tip: For a deeper flavor, let it cook on LOW for the full 6 hours.
5. Tip: Stir once halfway through cooking to ensure even flavor distribution.
6. Tip: If the ratatouille looks too watery, remove the lid and cook on HIGH for the last 30 minutes to thicken.

Brimming with tender veggies and a rich tomato base, this ratatouille is a texture dream. Serve it over quinoa for a protein boost or with crusty bread to soak up all the saucy goodness.

Easy Vegan Slow Cooker Mashed Potatoes

Here’s how to whip up the creamiest, dreamiest vegan mashed potatoes without breaking a sweat—your slow cooker does all the work.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and cubed (for smoother mash)
• 4 cups vegetable broth (or water for lighter flavor)
• 1/2 cup unsweetened almond milk, warmed (prevents cooling the potatoes)
• 1/4 cup vegan butter (or olive oil for dairy-free richness)
• 2 cloves garlic, minced (optional for a flavor kick)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Add peeled and cubed potatoes to the slow cooker. Pour vegetable broth over until potatoes are just covered.
2. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until potatoes are fork-tender.
3. Drain excess broth, reserving 1/2 cup in case you need to adjust consistency later.
4. Add warmed almond milk, vegan butter, minced garlic, salt, and pepper to the potatoes.
5. Mash with a potato masher or hand mixer until smooth. Tip: For extra creaminess, mash while potatoes are hot.
6. If needed, stir in reserved broth a tablespoon at a time until desired consistency is reached. Tip: Less liquid makes firmer mash, ideal for topping shepherd’s pie.
7. Taste and adjust seasoning with more salt or pepper if desired. Tip: A pinch of nutmeg can add depth.

Keep these spuds luxuriously smooth with a hint of garlicky goodness. Serve them piled high with vegan gravy or as a cozy base for roasted veggies.

Crockpot Vegan BBQ Jackfruit

Absolutely revolutionize your meatless Monday with this Crockpot Vegan BBQ Jackfruit—shreddy, saucy, and stupidly simple.

Ingredients

• 2 cans young green jackfruit in water (drained, rinsed, and patted dry)
• 1 cup BBQ sauce (smoky flavor works best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium heat. Add jackfruit and sauté for 5 minutes until slightly browned.
2. Transfer jackfruit to the crockpot. Add BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring occasionally.
4. After cooking, use two forks to shred the jackfruit into a pulled pork-like texture directly in the crockpot.
5. Let it sit uncovered for 10 minutes to thicken the sauce before serving.

Velvety and rich, this jackfruit mimics pulled pork like a dream. Pile it high on slider buns or stuff it into tacos for a twist on Taco Tuesday.

Slow Cooker Vegan Sweet Potato Stew

Whip up this hearty Slow Cooker Vegan Sweet Potato Stew that’s packed with flavor and effortlessly cooks itself while you do you. Perfect for busy weeknights or lazy Sundays, it’s a set-it-and-forget-it kind of meal that delivers big on taste.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 2 cups)
• 3 cloves garlic, minced (more if you love garlic)
• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 1 can (15 oz) chickpeas, drained and rinsed (for extra protein)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for more flavor)
• 4 cups vegetable broth (low sodium if preferred)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp ground cumin (for a warm, earthy note)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 2 cups fresh spinach (or kale for a heartier green)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add sweet potatoes, chickpeas, diced tomatoes, vegetable broth, smoked paprika, and cumin. Stir to combine.
3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until sweet potatoes are tender.
4. 30 minutes before serving, stir in spinach until wilted. Season with salt and pepper.
5. Tip: For a thicker stew, mash some of the sweet potatoes against the side of the slow cooker before adding the spinach.
6. Tip: Garnish with avocado slices or a dollop of vegan yogurt for extra creaminess.
7. Tip: This stew tastes even better the next day, making it perfect for meal prep.

Creamy sweet potatoes and hearty chickpeas make this stew a comforting bowl of goodness. Serve it with crusty bread or over quinoa for a complete meal that’s as nutritious as it is delicious.

Easy Vegan Crockpot Quinoa Chili

Absolutely nobody has time for complicated recipes, but everyone’s got room for this set-it-and-forget-it chili. Packed with protein and flavor, it’s your new go-to for busy weeknights.

Ingredients

• 1 cup quinoa, rinsed (for fluffier texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (more if you love garlic)
• 1 bell pepper, diced (any color works)
• 1 can black beans, drained and rinsed (15 oz)
• 1 can kidney beans, drained and rinsed (15 oz)
• 1 can diced tomatoes (28 oz, fire-roasted for extra flavor)
• 2 cups vegetable broth (low sodium to control saltiness)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp cumin (smoked adds depth)
• 1 tsp paprika (sweet or hot, your choice)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
2. Transfer sautéed onions and garlic to the crockpot. Add bell pepper, quinoa, black beans, kidney beans, diced tomatoes, and vegetable broth.
3. Stir in chili powder, cumin, paprika, and salt. Mix well to combine all ingredients.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The quinoa should be tender and the chili thickened.
5. Give it a good stir before serving. Taste and adjust seasoning if necessary.

Outrageously hearty and subtly spicy, this chili’s texture is a dream—thick, creamy, with a bit of chew from the quinoa. Serve it over baked potatoes or with a dollop of vegan sour cream for extra indulgence.

Vegan Slow Cooker Mushroom Stroganoff

Transform your weeknight dinner with this creamy, dreamy Vegan Slow Cooker Mushroom Stroganoff. Toss everything in and let the slow cooker do the magic—effortless, flavorful, and utterly satisfying.

Ingredients

• 1 lb cremini mushrooms, sliced (baby bellas work too)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best)
• 1 cup vegetable broth (low sodium preferred)
• 1 cup full-fat coconut milk (shake the can well)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1 tsp smoked paprika (for that smoky hint)
• 8 oz uncooked fusilli pasta (or any short pasta)
• Fresh parsley, chopped (for garnish)

Instructions

1. Add mushrooms, onion, garlic, vegetable broth, coconut milk, soy sauce, Dijon mustard, and smoked paprika to the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The mushrooms should be tender and the sauce slightly thickened.
3. Stir in the uncooked pasta. Cover and cook on HIGH for 15-20 minutes, until pasta is al dente. Tip: Check at 15 minutes to avoid mushy pasta.
4. Turn off the slow cooker. Let it sit for 5 minutes; the sauce will thicken further. Tip: If too thick, add a splash of broth.
5. Garnish with fresh parsley before serving. Tip: A squeeze of lemon adds brightness.

Creamy, smoky, and packed with umami, this stroganoff is a pasta lover’s dream. Serve it over a bed of greens for a fresh contrast or with crusty bread to soak up every last drop.

Crockpot Vegan Lentil Curry

Just when you thought your crockpot couldn’t get any more magical, here comes a dish that’s **packed with flavor**, **effortless**, and **totally plant-based**. This lentil curry is your weeknight hero, ready to simmer while you conquer the world (or just your inbox).

Ingredients

• 1 cup dried green lentils (rinsed, no need to soak)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (more if you love garlic)
• 1 tbsp curry powder (adjust to taste)
• 1 tsp turmeric (for color and health perks)
• 1/2 tsp cumin (toasted for extra flavor)
• 2 cups vegetable broth (low-sodium to control saltiness)
• Salt to taste (start with 1/2 tsp)

Instructions

1. **Heat** coconut oil in a pan over medium heat. **Sauté** onion until translucent, about 5 minutes.
2. **Add** garlic, curry powder, turmeric, and cumin. **Stir** for 1 minute until fragrant.
3. **Transfer** the onion mixture to the crockpot. **Add** lentils, coconut milk, and vegetable broth. **Stir** to combine.
4. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours. **Check** lentils for tenderness at the 5-hour mark if cooking on LOW.
5. **Season** with salt. **Stir** well. Let it sit for 10 minutes to thicken before serving.

Kick back and savor the **creamy texture** and **rich, aromatic flavors** of this curry. Serve it over a bed of fluffy rice or with naan for a meal that feels like a hug.

Easy Vegan Slow Cooker Tomato Basil Soup

Vegan comfort food just got a major upgrade with this dump-and-go slow cooker sensation. Creamy, herby, and packed with flavor, it’s the ultimate set-it-and-forget-it meal.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 (28 oz) cans crushed tomatoes (San Marzano for best flavor)
• 4 cups vegetable broth (low sodium preferred)
• 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
• 1 tsp sugar (adjust to taste)
• 1/2 cup coconut milk (full fat for creaminess)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant. Transfer to slow cooker.
3. Pour in crushed tomatoes, vegetable broth, and chopped basil. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Blend soup with an immersion blender until smooth. Tip: For extra silkiness, strain through a fine mesh sieve.
6. Stir in coconut milk, sugar, salt, and pepper. Cook for another 15 minutes on HIGH.
7. Taste and adjust seasoning if needed. Tip: A splash of balsamic vinegar can deepen flavors.

A velvety texture meets a bright, tomatoey punch in every spoonful. Serve with a drizzle of olive oil and a sprinkle of fresh basil, or pair with crusty bread for dipping heaven.

Vegan Crockpot Three Bean Chili

Yearning for a hearty, no-fuss meal that packs a punch? This vegan crockpot three bean chili is your ticket to flavor town—set it, forget it, and feast.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth (low sodium preferred)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and bell pepper; cook for another 3 minutes until fragrant.
3. Transfer the sautéed veggies to your crockpot.
4. Add all three types of beans, crushed tomatoes, and vegetable broth to the crockpot.
5. Stir in chili powder, cumin, smoked paprika, and salt.
6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
7. Give it a good stir before serving to blend all the flavors.

This chili turns out thick, smoky, and packed with protein. Serve it over a baked sweet potato or with a side of cornbread for the ultimate comfort meal.

Slow Cooker Vegan Split Pea Soup

Just when you thought split pea soup couldn’t get any easier, this slow cooker version proves you wrong. **Dump**, **set**, and **forget**—dinner’s ready when you are.

Ingredients

• 1 lb dried green split peas (no need to soak)
• 1 large onion, diced (or 2 small)
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (or 1 tbsp pre-minced)
• 6 cups vegetable broth (low sodium for control)
• 1 tsp smoked paprika (for depth)
• 1/2 tsp liquid smoke (optional, for extra smokiness)
• 1 bay leaf (remove before serving)
• Salt and pepper (adjust at the end)

Instructions

1. **Rinse** the split peas under cold water until the water runs clear.
2. **Add** the rinsed peas, onion, carrots, celery, garlic, vegetable broth, smoked paprika, liquid smoke, and bay leaf to the slow cooker.
3. **Stir** to combine all ingredients.
4. **Cover** and cook on LOW for 8 hours or HIGH for 4 hours, until the peas are tender and the soup is thick.
5. **Remove** the bay leaf and discard.
6. **Season** with salt and pepper to taste before serving.

**Bonus tip**: For a creamier texture, blend half the soup and mix it back in. **Serve** with a drizzle of olive oil and crusty bread for dipping. **Bold** flavors and minimal effort make this soup a weeknight hero.

Easy Vegan Crockpot Vegetable Stew

Boldly ditch the takeout menus—this hearty, veggie-packed stew is your new weeknight hero. Set it, forget it, and come home to a kitchen that smells like a hug.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 2 cups)
• 3 cloves garlic, minced (about 1 tbsp)
• 4 cups vegetable broth (low sodium for better control)
• 3 large carrots, chopped (about 2 cups)
• 3 medium potatoes, cubed (about 3 cups)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp smoked paprika
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes.
2. Transfer the onion and garlic to your crockpot. Add vegetable broth, carrots, potatoes, green beans, diced tomatoes, thyme, and smoked paprika. Stir to combine.
3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until vegetables are tender.
4. Season with salt and pepper to taste before serving. Tip: For a thicker stew, mash some potatoes against the side of the crockpot.
5. Serve hot. Tip: Garnish with fresh parsley or a dollop of vegan sour cream for extra flair.

Hearty and comforting, this stew boasts a rich, smoky flavor with tender veggies that melt in your mouth. Try serving it over a bed of quinoa or with a slice of crusty bread to soak up every last drop.

Vegan Slow Cooker Apple Cinnamon Oatmeal

Fall in love with breakfast again—this vegan slow cooker apple cinnamon oatmeal is your wake-up call. Dump, set, forget, and wake up to a cozy, spiced bowl that’s ready when you are.

Ingredients

• 2 cups rolled oats (not instant for best texture)
• 4 cups almond milk (or any plant-based milk)
• 2 apples, diced (peel on for extra fiber)
• 1/4 cup maple syrup (adjust to sweetness preference)
• 1 tbsp cinnamon (plus extra for garnish)
• 1 tsp vanilla extract (pure for best flavor)
• Pinch of salt (balances sweetness)

Instructions

1. Add all ingredients to your slow cooker. Stir to combine.
2. Cover and cook on LOW for 7 hours. (Perfect for overnight prep.)
3. Stir well before serving to ensure even texture. (Tip: If too thick, add a splash of milk.)
4. Top with extra cinnamon or apple slices for a fresh crunch.

Unbelievably creamy with a hint of crunch from the apples, this oatmeal is a hug in a bowl. Serve it with a dollop of almond butter or a sprinkle of granola for extra texture.

Conclusion

Great news for busy home cooks! This roundup of 18 delicious, easy vegan crockpot recipes is your ticket to healthy, hassle-free meals. Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy slow cooking!

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