7 Vegan Crock Pot Recipes For Easy Vegan Meals


Nagina Abdullah


September 8, 2018

Vegan Crockpot Recipes_vegetables

If you’re vegan, you might feel overlooked a lot with crock pot meal ideas. But there are PLENTY of amazing vegan crock pot recipes that make eating healthy, plant-based food for weight loss super easy.

Some staples of whole food vegan diets translate perfectly to the crock pot. Beans, legumes, and grains-like quinoa have to be cooked for a long time. The easiest way to do this is with a slow cooker.

These whole vegan foods are so powerful for reducing inflammation in the body, which can be the key to unlocking weight loss for many people.

I compiled some of the best vegan crock pot meals I could find for this post. Here are the super easy vegan crock pot recipes I’ll share with you today:

  • Mushroom Stroganoff 
  • Crock Pot BBQ Tofu 
  • Black Bean Pumpkin Chili
  • Vegan Masala Lentils
  • Moroccan Chickpea Stew
  • Spaghetti Squash Thai Noodle Bowl 
  • (Dessert!) Clean Eating Molten Lava Chocolate Cake

Meat Replacement Vegan Crock Pot Recipes

This mushroom stroganoff recipe by Amuse Your Bouche is amazingly creamy and satisfying. It’s true comfort food. You can serve it to your meat-eating friends or family, and they won’t miss a beat!

This vegan slow cooker recipe has mushrooms, which are a great source of Vitamin D and are linked to reduced belly fat.

Mushroom Stroganoff

Mushroom Stroganoff

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Course
Cuisine American
Servings 2 servings


  • 600 grams mushrooms, I left any very small ones whole, and halved or quartered larger ones, diced
  • 3 cloves garlic minced
  • 1 onion, halved, then thinly sliced
  • 250 mililitres vegetable stock (1 cup)
  • 2 teaspoons smoked paprika
  • 1 tablespoon sour cream, heaped
  • salt
  • black pepper
  • 4 tablespoons fresh parsley chopped


  • 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.
Tried this recipe?Let us know how it was!

This spicy crock pot BBQ tofu from The Spruce Eats has two powerful weight-loss and fat-burning ingredients, red chili flakes (cayenne pepper burns belly fat) and garlic for anti-inflammatory health benefits.

Crock Pot BBQ Tofu

Crock Pot BBQ Tofu

Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Course Main Course
Cuisine Asian
Servings 4 servings


  • 2 containers firm or extra firm tofu, pressed and chopped in to bite-sized or 1-inch chunks
  • 1 1/2 cups ketchup
  • 1 tablesoon apple cider vinegar
  • 2 tablespoons soy sauce or tamari
  • 3 tablespoons brown sugar
  • 1 tablespoon Red pepper flakes, (use a bit less if you're cooking for kids)
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste


  • 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.


Not sure how to press tofu? See this easy step-by-step guide: How to press tofu.
Tried this recipe?Let us know how it was!

Speaking of anti-inflammatory, these incredible vegan recipes contain some of the most anti-inflammatory spices. Read more about their health benefits here:

The proven health benefits of garlic for a healthy weight and fewer sick days

Scientific turmeric health benefits for a youthful body inside and out

The Health Benefits of Cinnamon for Weight Loss (& Beyond)

Vegan Crock Pot Slow Carb Recipes

Pumpkin black bean chili from Kitchen Treaty has so many good things. Just in time for approaching fall!

It’s packed with wonderful ingredients like onions and garlic, which both lower your cancer risk with their antioxidants, slow burning carbs in fibrous beans, (also a belly fat burning food), and sweet anti-inflammatory cinnamon.  

Black Bean Pumpkin Chili

Black Bean Pumpkin Chili

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings


  • 3 (15 ounce) cans black beans, drained
  • 2 (14.5 ounce) cans plain diced tomatoes
  • 1 cup pureed pumpkin (not pumpkin pie mix)
  • 2 cups diced yellow onion (about 1 medium onion)
  • 1 medium yellow bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon course ground black pepper
  • Assorted toppings (see recipe notes)


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


You can add assorted toppings of your choice like avocado, cherry tomatoes, chopped scallions or onion, cilantro, Tapatio sauce (if you want to add some heat), or, if not vegan, shredded cheddar or jack cheese and sour cream
Tried this recipe?Let us know how it was!

Vegan Masala Lentils from The Full Helping is another fiber-packed and spiced meal full of protein and flavor.

It’s an ideal dish that will help you burn belly fat fast and gets better tasting the longer it’s in the fridge because the spices soak into the lentils. So it makes for great lunches and dinners for days after you make it. Huge timer-saver!

Vegan Masala Lentils 

vegan masala lentils

Vegan Masala Lentils

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Main Course
Cuisine American
Servings 6 servings


  • 1 yellow onion, chopped
  • 3 cloves garlic minced
  • 1 tablespoon minced fresh ginger, or 1 teaspoon ground ginger powder
  • 2 1/4 cups brown, green or pardina lentils
  • 4 cups vegetable broth
  • 1 (15 ounce) can diced or stewed tomatoes, with their juices
  • 1/4 cup tomato paste
  • 2 teaspoons tamarind paste (optional, adds a hint of tartness)
  • 1 teaspoon maple syrup
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon garam masala
  • A few shakes black pepper
  • 1 cup light coconut milk


  • 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.


  • For serving: Rice, quinoa, or another whole grain | Fresh herbs
  • Leftovers will keep in an airtight container in the fridge for up to five days, and they can be frozen for up to 6 weeks
Tried this recipe?Let us know how it was!

Get a 1-week vegan or vegetarian meal plan + more meal planning tips in these posts

Easy Spicy VEGAN One-Week Meal Plan

Easy Spicy VEGETARIAN One-Week Meal Plan

Beginners How-To Guide for Easy Meal Planning

So many healthy spices are in this vegan slow cooker stew from Simply Quinoa. But a couple of my favorites are turmeric (which blocks fat cells from forming!) and gently spicy ginger (which helps your body digest and extract the most nutrients from the other healthy ingredients).

Moroccan Chickpea Stew

Moroccan Chickpea Stew

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings


  • 1 medium white onion, chopped
  • 3 cloves garlic minced
  • 1 small butternut squash, peeled and chopped into bite sized pieces
  • 1 red bell pepper chopped
  • 3/4 cup red lentils
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can pure tomato sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt and pepper + more as needed
  • 3 cups vegetable broth

To serve:

  • Cooked Quinoa
  • Arugula
  • Coconut yogurty


  • 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.
Tried this recipe?Let us know how it was!

I used to love getting Thai food takeout after a crazy busy day. But when I started prioritizing my health and my weight, I knew the noodles and MSG had to go. This Thai “noodle” bowl from The Skinny Fork is a great way to enjoy the spicy flavor or Thai at home.

It’s an awesome vegan gluten free slow cooker recipe, using spaghetti squash instead of noodles. Spaghetti squash is basically nature’s way of giving us noodles that are full of fiber and nutrients, instead of just empty carbs. Since it’s made in the slow cooker, it’s not a hassle either.

P.S. – Be sure to check out my other low carb crock pot recipes

Spaghetti Squash Thai Noodle Bowl

Spaghetti Squash Thai Noodle Bowl

Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Asian
Servings 2 servings


  • 1 small spaghetti squash (About 4-5 lbs.)
  • 2 cups water
  • 2 cups broccoli steamed
  • 1/2 batch prepared skinny Thai peanut dressing *recipe in notes below
  • 1 tablespoon sesame seeds

Optional / suggested toppings

  • Chopped Peanuts
  • Sriracha


  • 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!


Skinny Thai Peanut Dressing (I used Lime Juice instead of 1/2 of the Vinegar for mine.)
Tried this recipe?Let us know how it was!

Bonus Vegan Crock Pot Dessert Recipe

Vegan desserts can be some of the most delicious. Maybe it’s because the ingredients are so clean, but I feel both decadent and not guilty when I treat myself with them.

And this molten lava chocolate cake from Clean Eating Recipes is the definition of decadent while it’s also a breeze to make in the crock pot. It’s crusty on the outside, soft on the inside with a gooey, chocolate center.

Clean Eating Molten Lava Chocolate Cake

Clean Eating Molten Lava Chocolate Cake

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 servings


  • 2 cups oat flour
  • 1 1/2 cups coconut palm sugar
  • 6 tablespoons cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon Real salt
  • 1 cup coconut milk
  • 4 tablespoons butter (melted, substitute coconut oil if you don’t eat butter)
  • 2 teaspoons vanilla

For the lava

  • 3/4 cup coconut plam sugar
  • 1/2 cup cocoa powder
  • 1/4 cup honey
  • 2 cups boiling water


  • 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.
Tried this recipe?Let us know how it was!

Have you found any delicious and easy vegan crock pot recipes you want to share recently? Let me know in the comments!

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Nagina Sethi Abdullah, BA, MBA

Nagina Abdullah is a health coach for middle-aged women and professionals. She coaches women to boost their metabolism naturally, shed pounds and keep them off. Her work with weight loss clients led to the creation of Masala Body, an online weight loss platform that provides an easy and accessible system that helps women sustainably lose weight. She has helped over 1200 women successfully lose from 10-80 lbs and create a sustainable lifestyle change. Nagina earned her degree in Molecular and Cell Biology from UC Berkeley.

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