Here are some delicious vegan slow cooker recipes that are perfect for easy, hands-off cooking:
---
1. Vegan Lentil Soup
A hearty and nutritious lentil soup that’s full of flavor.
Ingredients:
2 cups dry green or brown lentils, rinsed
1 onion, diced
2 carrots, chopped
3 garlic cloves, minced
1 can diced tomatoes
6 cups vegetable broth
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
1. Add all ingredients to the slow cooker and stir to combine.
2. Cover and cook on low for 6-7 hours or until lentils are tender.
3. Adjust seasoning as needed and garnish with fresh parsley before serving.
---
2. Vegan Chili
A filling and flavorful chili packed with beans, veggies, and spices.
Ingredients:
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 cans kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes
1 can corn kernels, drained
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
1 tbsp tomato paste (optional)
Instructions:
1. Combine all ingredients in the slow cooker.
2. Stir well and cover.
3. Cook on low for 6-8 hours or until the vegetables are tender and the flavors meld together.
4. Serve with toppings like avocado, cilantro, or vegan sour cream.
---
3. Vegan Sweet Potato and Black Bean Stew
A warming and comforting stew with a touch of spice and sweetness.
Ingredients:
2 large sweet potatoes, peeled and cubed
2 cups cooked black beans
1 onion, chopped
2 garlic cloves, minced
1 can diced tomatoes
1 can coconut milk
1 tsp cumin
1/2 tsp cinnamon
1 tsp chili powder
Salt and pepper to taste
Instructions:
1. Add all ingredients to the slow cooker and stir well.
2. Cover and cook on low for 6-7 hours or until the sweet potatoes are soft and tender.
3. Taste and adjust seasonings as needed before serving.
---
4. Vegan Mushroom Stroganoff
A creamy, comforting dish with mushrooms and a rich, savory sauce.
Ingredients:
1 lb mushrooms, sliced
1 onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1 cup canned coconut milk or unsweetened almond milk
2 tbsp soy sauce
1 tbsp nutritional yeast
1 tbsp Dijon mustard
2 tsp thyme
Salt and pepper to taste
8 oz pasta (cooked separately)
Instructions:
1. Add mushrooms, onion, garlic, vegetable broth, coconut milk, soy sauce, nutritional yeast, mustard, and thyme to the slow cooker.
2. Stir well, cover, and cook on low for 4-5 hours.
3. Before serving, cook the pasta separately and then stir it into the mushroom mixture.
4. Season with salt and pepper and serve.
---
5. Vegan Chickpea Curry
A rich and creamy curry with chickpeas and a fragrant blend of spices.
Ingredients:
2 cans chickpeas, drained and rinsed
1 onion, chopped
2 garlic cloves, minced
1 can diced tomatoes
1 can coconut milk
2 tbsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/4 tsp cinnamon
1/2 tsp ginger
Salt to taste
Fresh cilantro for garnish
Instructions:
1. Combine chickpeas, onion, garlic, tomatoes, coconut milk, and spices in the slow cooker.
2. Stir to mix everything together.
3. Cover and cook on low for 6-7 hours.
4. Garnish with fresh cilantro before serving. Serve with rice or naan.
---
6. Vegan Stuffed Peppers
Bell peppers stuffed with quinoa, black beans, and veggies, cooked to perfection.
Ingredients:
4 large bell peppers, tops cut off and seeds removed
1 cup cooked quinoa
1 can black beans, drained and rinsed
1 cup corn kernels
1 onion, chopped
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Instructions:
1. In a bowl, mix cooked quinoa, black beans, corn, onion, diced tomatoes, and spices.
2. Stuff the bell peppers with the quinoa mixture.
3. Place the stuffed peppers in the slow cooker.
4. Cover and cook on low for 4-5 hours or until the peppers are tender.
5. Serve with your favorite vegan sauce or topping.
---
7. Vegan Potato Leek Soup
A creamy and comforting soup with potatoes and leeks.
Ingredients:
4 large potatoes, peeled and diced
2 leeks, cleaned and sliced
2 garlic cloves, minced
4 cups vegetable broth
1 cup unsweetened almond milk
1 tsp thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
1. Add potatoes, leeks, garlic, vegetable broth, almond milk, thyme, salt, and pepper to the slow cooker.
2. Stir well and cover.
3. Cook on low for 6-7 hours or until potatoes are tender.
4. Use an immersion blender to blend the soup until smooth or leave it chunky.
5. Garnish with fresh parsley and serve.
---
8. Vegan BBQ Jackfruit Sandwiches
Jackfruit is a great meat substitute and makes for a delicious BBQ sandwich filling.
Ingredients:
2 cans young green jackfruit in brine, drained and shredded
1 onion, chopped
1 cup BBQ sauce (vegan-friendly)
1/4 cup vegetable broth
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Buns for serving
Instructions:
1. Add shredded jackfruit, onion, BBQ sauce, vegetable broth, paprika, garlic powder, onion powder, salt, and pepper to the slow cooker.
2. Stir to combine, cover, and cook on low for 6-7 hours.
3. Once cooked, shred the jackfruit further with a fork and mix it with the sauce.
4. Serve on buns with coleslaw if desired.
---
9. Vegan Butternut Squash and Black Bean Stew
A warming stew with roasted butternut squash, black beans, and a flavorful broth.
Ingredients:
1 butternut squash, peeled and cubed
1 can black beans, drained and rinsed
1 onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
1 can diced tomatoes
1 tsp cumin
1/2 tsp cinnamon
Salt and pepper to taste
Instructions:
1. Combine all ingredients in the slow cooker.
2. Stir to mix, cover, and cook on low for 6-7 hours or until squash is tender.
3. Adjust seasoning as needed and serve.
---
These vegan slow cooker recipes are perfect for busy days, allowing you to prepare a meal with minimal effort and have it ready to serve when you're ready to eat!
0 Comments
Please follow