7 Vegan Crock Pot Recipes For Easy Vegan Meals

• Add the first five ingredients to a slow cooker, and mix well. Cook on high for 4 hours.
• After 4 hours, stir in the sour cream, and season to taste. Serve with a carb of your choice, topped with plenty of fresh parsley.

• First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first. Why? Tofu is like a sponge - the more water you gently press out of it, the more of the delicious barbecue sauce flavors marinate it can soak up!
• Press tofu (See recipe note below)
• Once your tofu is well-pressed, chop it into chunks, and combine your tofu with the remaining ingredients in a crock pot or slow cooker.
• Cover and cook on low for 5-6 hours.

• Add all ingredients to a 4-quart or larger slow cooker. Stir.
• Cook on low for 8 – 10 hours.
• Serve with assorted toppings.

• Place all ingredients except for the coconut milk in your slow cooker. Stir. Cook on high heat for 3-4 hours or on low heat for 6 hours. In the last hour or two of cooking, respectively, check to see if the lentils need more liquid, and add extra broth or water. You can adjust this based on how thick you'd like the finished lentils to be, keeping in mind that you'll be adding more liquid in the form of the coconut milk.
• When the lentils are ready, stir in the coconut milk. Serve over a whole grain, if desired, and fresh herbs for garnish.

Stovetop cooking alternative method:

• Saute the onion in a little grapeseed or coconut oil till clear and tender. Add the garlic and ginger and cook for another minute or so. Add the remaining ingredients except for the coconut milk. Bring to a boil and reduce to a simmer. Simmer, covered, for 30 minutes. Remove the lid and simmer until the lentils are thick and resemble a stew (another 15-20 minutes). Stir in the coconut milk and serve.

• Add all ingredients to a slow cooker. Stir together to combine, then cover and cook on high for 3 - 4 hours (or 6 - 7 hours on low).
• For a thicker stew, remove the cover with 1 hour left in cooking.
• Serve with quinoa, a handful of arugula and a dollop of yogurt.

• Pierce your spaghetti squash all over with a fork (similarly to how you would with a potato before baking.)
• Place the squash and 2 c. of water into a slow cooker. Secure the lid and cook for 8-9 hours on low. The squash will turn brownish and kind of dingy while cooking, but don't let that scare you. The insides are perfectly perfect!
• Once done, remove the squash from the crock pot and set aside to cool for 20-30 minutes. Discard the water. This would be a good time to prepare your dressing or broccoli!
• After the squash has cooled, cut it in half and scoop out the seeds and pulp. It should all come out pretty easily. Mine even separated from the meat of the squash on it's own. Discard or use for something else if you want.
• With the pulp removed, use a fork to shred the insides into spaghetti like noodles. Feel free to get all the way down to the flesh of the squash.
• Place the 'noodles' into a bowl and top each with 1 c. of broccoli, 3 tbsp. dressing, 1/2 tbsp. sesame seeds, and peanuts if desired. Enjoy!

• Grease the bowl of a slow cooker.
• In a mixing bowl, whisk together the flour, sugar, cocoa, baking powder, and salt.
• Add the coconut milk, butter, and vanilla to the bowl and whisk in until a smooth batter is formed.
• Pour the batter into the greased slow cooker and spread to level.
• In a small bowl, combine the 3/4 C. Coconut Palm Sugar and the 1/2 C. Cocoa Powder.
• Sprinkle over the top of the cake batter in the slow cooker.
• Mix together the honey and hot water.
• Pour over the top of the cake, cover with a lid, and cook on high for 1 1/2-2 hours. Cake is done as soon as it is puffed and firm on the top. The liquid chocolate lava will be on the bottom of the cake.