20+ Easy Vegan Crockpot Recipes That Practically Cook Themselves

A good chili recipe is a slow cooker essential, right? This is the one I make for game days, for friends, or just for a week of easy lunches. It’s thick, rich, and has just the right amount of smokiness. The secret is a tiny bit of cocoa powder and a splash of soy sauce, which adds this incredible depth you can't quite put your finger on. I load it up with two kinds of beans (usually black and kidney), fire-roasted tomatoes, and a ton of spices. The best part is just dumping everything in and letting it bubble away for 6-8 hours. The whole house smells amazing. I serve it with a dollop of vegan sour cream, a sprinkle of cilantro, and a pile of tortilla chips. Sometimes, if I'm feeling extra, I'll make some Sweet Potato, Avocado & Tofu Scramble Toasts as a side, the savory sweet potato is a perfect match for the chili.

Yes, you can make pasta in the crockpot! This recipe blew my mind the first time I tried it. You literally put uncooked pasta, a jar of crushed tomatoes, veggie broth, garlic, and herbs into the slow cooker. A few hours later, you have this perfectly cooked pasta in a rich, creamy tomato sauce. The trick is to stir in a block of vegan cream cheese or some cashew cream at the very end. It melts into the sauce, making it unbelievably luscious and decadent. It tastes like something you’d get at a restaurant, but you barely did a thing. My kitchen is usually a disaster zone of pots and pans, but with this, it’s just the one pot. A true miracle. I like to pair this with a simple green salad. For dessert, some No-Bake Rice Crisp Carrot Cake Bites are the perfect sweet treat to follow this comforting meal.

This is health in a bowl. When I feel like I need a reset, this is the recipe I turn to. It’s packed with lentils, carrots, celery, potatoes, and whatever other veggies are hiding in my fridge. It’s one of those “kitchen sink” recipes that always turns out great. The lentils break down just enough to make the stew thick and hearty, and a big squeeze of lemon juice at the end brightens everything up. It’s simple, nourishing, and so, so easy. I make a huge batch and eat it for lunch all week. It tastes even better the next day. It's a great base to experiment with too. Sometimes I add a can of coconut milk for a creamier texture, or a spoonful of curry powder for a different flavor profile.

Okay, this is more of a hack than a recipe, but it's brilliant. You can make perfect "baked" sweet potatoes in your crockpot! Just wash them, prick them with a fork, and wrap them in foil. Then, place them in the slow cooker on low for 6-8 hours. They come out incredibly fluffy and tender, with a caramel-like sweetness. It's a fantastic way to meal prep a bunch of potatoes at once without turning on your oven. I love topping them with black beans, corn, and avocado for a full meal. Or for a twist, I'll mash the insides and mix it with some of the savory tofu scramble from my Sweet Potato, Avocado & Tofu Scramble Toasts recipe. It's a game changer for quick lunches.

If you want to impress your non-vegan friends, make this. Young green jackfruit has this amazing, shreddable texture that’s a dead ringer for pulled pork. You just rinse a couple of cans of jackfruit, toss it in the crockpot with your favorite BBQ sauce, some onion powder, and a little liquid smoke- A few hours later, you can shred it with two forks, and it’s ready to be piled onto buns for the most delicious, messy, and satisfying sandwiches. I've served this at parties, and people can't believe it's vegan. It's that good. It's a fun, hands-off recipe that delivers big on flavor. For a fun dessert after these sandwiches I would recommend my Chewy Sweet & Sour Vegan Gummies.

Minestrone is the king of vegetable soups, and it’s even better when you let it simmer all day in the crockpot. This is another great way to use up any vegetables you have on hand. I always include beans, small pasta shells, and a can of diced tomatoes. The key to a great minestrone, I think, is a parmesan-style rind, and lucky for us, there are some great vegan versions out there that add so much savory depth. I just toss it in at the beginning and fish it out before serving. This soup is a complete meal in a bowl, perfect for a cold day. It’s a hug in a mug. I sometimes serve it with a side of my Easy Crispy Mushroom Galette for dipping, because you can never have too much of a good thing.