vegan slow cooker meal prep recipes

Benefits of Slow Cooker Meal Prep

Using a slow cooker for meal preparation has gained immense popularity, particularly among those following a vegan diet. Slow cookers simplify the cooking process, allowing you to create hearty and nourishing meals without the hassle. Here’s why they are a game-changer for vegan meal prep:

1. Time-Saving: Recipes often require minimal prep time, with most ingredients simply thrown into the pot.
2. Flavor Development: Slow cooking allows ingredients to meld over hours, enhancing flavors.
3. Convenience: Set it and forget it! You can attend to other matters while the cooker does the work.
4. Cost-Effective: Utilize less expensive ingredients like legumes and grains, ensuring budget-friendly meals.
5. Versatility: From soups and stews to casseroles and desserts, the possibilities are endless.

Essential Tips for Slow Cooker Success

• Layering Ingredients: Place root vegetables at the bottom for even cooking. Add delicate ingredients like greens halfway through to prevent overcooking.
• Avoiding Overcrowding: Ensure there’s enough space to circulate steam and heat; overcrowding can lead to uneven cooking.
• Thickening Sauces: Use cornstarch, arrowroot, or a potato for natural thickening.
• Cooking Times: Familiarize yourself with your slow cooker’s timings; most vegan meals cook well on low for 6-8 hours or high for 3-4 hours.
• Storing Leftovers: Allow meals to cool before refrigerating to prevent condensation and spoilage.

Vegan Slow Cooker Meal Prep Recipes

1. Hearty Lentil and Vegetable Stew

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 carrots, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 2 tsp dried thyme
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 cups fresh spinach

Instructions:

1. Layer the lentils, carrots, onion, garlic, celery, bell pepper, zucchini in the slow cooker.
2. Pour in vegetable broth and tomatoes, then add thyme, cumin, salt, and pepper.
3. Stir to combine, cover, and cook on low for 8 hours.
4. Stir in spinach during the last 30 minutes of cooking.

2. Chickpea Curry

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 can coconut milk (13.5 oz)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 can diced tomatoes (14 oz)
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 cup diced sweet potatoes
• Fresh cilantro for garnish

Instructions:

1. Add chickpeas, coconut milk, onion, garlic, ginger, tomatoes, curry powder, turmeric, cumin, and sweet potatoes into the slow cooker.
2. Mix well and cook on low for 6-8 hours or high for 3-4 hours.
3. Garnish with fresh cilantro before serving.

3. Quinoa and Black Bean Chili

Ingredients:

• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine quinoa, black beans, kidney beans, tomatoes, onion, bell pepper, vegetable broth, chili powder, cumin, salt, and pepper.
2. Stir well and cover, cooking on low for 6-8 hours or high for 3-4 hours.
3. Serve with avocado slices or fresh lime juice.

4. Vegetable Tagine

Ingredients:

• 1 eggplant, cubed
• 2 zucchinis, sliced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 carrots, sliced
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 cup vegetable broth
• 2 tsp cinnamon
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Place eggplant, zucchini, bell pepper, onion, carrots, chickpeas, tomatoes, and vegetable broth in the slow cooker.
2. Add cinnamon, cumin, smoked paprika, salt, and pepper; stir to combine.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours.

5. Vegan Mushroom Stroganoff

Ingredients:

• 1 lb mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup coconut cream
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast
• 2 tbsp cornstarch
• Salt and pepper to taste
• 12 oz pasta (whole wheat or gluten-free)

Instructions:

1. In the slow cooker, combine mushrooms, onion, garlic, vegetable broth, coconut cream, soy sauce, nutritional yeast, salt, and pepper.
2. Cook on low for 6 hours or high for 3 hours.
3. 30 minutes before serving, dissolve cornstarch in a small amount of water and add it to the mushroom mixture, stirring well.
4. Cook pasta separately, then combine with the stroganoff before serving.

6. Sweet Potato and Black Bean Tacos

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 2 cans black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Corn tortillas for serving
• Avocado and salsa for topping

Instructions:

1. Place sweet potatoes, black beans, onion, garlic, chili powder, cumin, salt, and pepper in the slow cooker.
2. Stir to combine and cook on low for 6-8 hours or high for 3-4 hours.
3. Serve in corn tortillas, topping with avocado and salsa.

7. Savory Wild Rice And Mushroom Casserole

Ingredients:

• 2 cups wild rice, rinsed
• 1 lb mushrooms, sliced
• 1 onion, diced
• 1 carrot, diced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 garlic cloves, minced
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Add all ingredients to the slow cooker and stir to mix.
2. Cook on low for 8 hours or high for 4 hours, checking to ensure rice is tender.
3. Fluff with fork and serve hot.

8. Thai Peanut Sweet Potato Stew

Ingredients:

• 3 sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk (13.5 oz)
• 1 cup vegetable broth
• 2 tbsp peanut butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp red curry paste
• Salt and lime juice to taste
• Fresh cilantro for garnish

Instructions:

1. Add sweet potatoes, chickpeas, coconut milk, vegetable broth, peanut butter, onion, garlic, red curry paste, salt, and lime juice to the slow cooker.
2. Stir to combine and cook on low for 6-8 hours or high for 3-4 hours.
3. Garnish with cilantro before serving.

9. Spinach and Artichoke Soup

Ingredients:

• 1 can artichoke hearts, drained and chopped
• 4 cups vegetable broth
• 5 cups fresh spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup cashews (soaked for 2-4 hours)
• 1 tsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine artichokes, vegetable broth, spinach, onion, garlic, and nutritional yeast.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Blend the soup until smooth with an immersion blender.
4. Season with salt and pepper before serving.

10. Moroccan Pumpkin and Chickpea Stew

Ingredients:

• 1 can pumpkin puree (15 oz)
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 2 cups vegetable broth
• 2 tsp ground cinnamon
• 1 tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Combine pumpkin, chickpeas, onion, garlic, tomatoes, vegetable broth, cinnamon, cumin, salt, and pepper in a slow cooker.
2. Stir to mix and cook on low for 6-8 hours or high for 3-4 hours.
3. Garnish with fresh parsley before serving.

11. Ratatouille

Ingredients:

• 1 eggplant, diced
• 1 zucchini, diced
• 2 bell peppers, diced
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• 2 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Place eggplant, zucchini, bell peppers, onion, garlic, tomatoes, basil, salt, and pepper in the slow cooker.
2. Stir to combine and cook on low for 5-7 hours or high for 3-4 hours.
3. Serve hot over quinoa or whole grain pasta.

12. Vegan Risotto with Peas and Asparagus

Ingredients:

• 2 cups arborio rice
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 onion, chopped
• 1 cup asparagus, cut into pieces
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Combine arborio rice, vegetable broth, coconut milk, onion, asparagus, salt, and pepper in the slow cooker.
2. Mix well and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
3. Add peas in the last 30 minutes of cooking.
4. Garnish with fresh parsley before serving.

13. Vegan Bolognese Sauce

Ingredients:

• 1 cup lentils, rinsed
• 1 zucchini, grated
• 1 carrot, grated
• 1 bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 2 cups vegetable broth
• 2 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Add lentils, zucchini, carrot, bell pepper, onion, garlic, tomatoes, vegetable broth, Italian seasoning, salt, and pepper to the slow cooker.
2. Stir well and cook on low for 6-8 hours or high for 3-4 hours.
3. Serve over pasta or zucchini noodles.

14. Apple Cinnamon Oatmeal

Ingredients:

• 2 cups rolled oats
• 4 cups almond milk
• 2 apples, diced
• 1 tsp cinnamon
• 1/4 cup maple syrup
• Pinch of salt

Instructions:

1. In the slow cooker, combine oats, almond milk, apples, cinnamon, maple syrup, and salt.
2. Cook on low for 7-8 hours or high for 3-4 hours.
3. Stir before serving; add more almond milk if necessary.

15. Vegan Chili with Quinoa

Ingredients:

• 1 cup quinoa, rinsed
• 1 cup kidney beans, drained and rinsed
• 1 cup black beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Add quinoa, kidney beans, black beans, tomatoes, onion, bell pepper, vegetable broth, chili powder, cumin, salt, and pepper to the slow cooker.
2. Stir to combine and cook on low for 6-8 hours or high for 3-4 hours.
3. Serve hot with avocado and tortilla chips.

16. Coconut Lentil Curry

Ingredients:

• 1 cup red lentils, rinsed
• 1 can coconut milk (13.5 oz)
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp turmeric
• 2 tsp curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In the slow cooker, add lentils, coconut milk, tomatoes, onion, garlic, turmeric, curry powder, salt, and pepper.
2. Stir to mix, then cook on low for 6-8 hours or high for 3-4 hours.
3. Garnish with fresh cilantro before serving.

17. Spaghetti Squash Marinara

Ingredients:

• 1 spaghetti squash, halved and seeded
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Place spaghetti squash halves cut side down in the slow cooker.
2. Add diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper around the squash.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Remove squash and shred with a fork; serve topped with marinara sauce and fresh basil.

18. Vegan Mashed Potato Casserole

Ingredients:

• 4 cups potatoes, peeled and diced
• 1 cup almond milk
• 1/4 cup vegan butter
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup broccoli florets

Instructions:

1. Add diced potatoes, almond milk, vegan butter, garlic powder, salt, and pepper to the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
3. Mash the potatoes and stir in broccoli for the last hour of cooking; serve hot.

19. Vegan Gumbo

Ingredients:

• 1 cup okra, sliced
• 1 bell pepper, diced
• 1 onion, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 tbsp Cajun seasoning
• 1 cup brown rice (uncooked)

Instructions:

1. Combine okra, bell pepper, onion, carrots, garlic, tomatoes, vegetable broth, Cajun seasoning, and brown rice in the slow cooker.
2. Stir to combine and cook on low for 6-8 hours or high for 3-4 hours.

20. Vegan Sloppy Joes

Ingredients:

• 1 cup lentils, rinsed
• 1 bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can tomato sauce (15 oz)
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce (vegan)
• 1 tbsp chili powder
• Salt and pepper to taste
• Burger buns for serving

Instructions:

1. Add lentils, bell pepper, onion, garlic, tomato sauce, ketchup, Worcestershire sauce, chili powder, salt, and pepper to the slow cooker.
2. Stir well and cook on low for 6-8 hours or high for 3-4 hours.
3. Serve on burger buns.

21. Vegan Pizza Casserole

Ingredients:

• 2 cups whole grain pasta
• 1 can diced tomatoes (14 oz)
• 1 bell pepper, diced
• 1 onion, chopped
• 1 cup mushrooms, sliced
• 1 tsp Italian seasoning
• 1/2 cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. Mix pasta, tomatoes, bell pepper, onion, mushrooms, Italian seasoning, nutritional yeast, salt, and pepper in the slow cooker.
2. Add enough water to cover the pasta, then stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.

22. Creamy Vegan Cauliflower Soup

Ingredients:

• 1 head cauliflower, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup cashews (soaked for 2-4 hours)
• 1 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine cauliflower, onion, garlic, vegetable broth, nutritional yeast, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Blend the soup until smooth; adjust seasoning if needed before serving.

23. Vegan Chocolate Pudding Cake

Ingredients:

• 1 1/2 cups flour (whole wheat or gluten-free)
• 1 cup cocoa powder
• 1 cup almond milk
• 1 cup maple syrup
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegan chocolate chips

Instructions:

1. Mix flour, cocoa powder, almond milk, maple syrup, coconut oil, vanilla extract, baking soda, and salt in a bowl until well combined.
2. Stir in chocolate chips and pour the mixture into the slow cooker.
3. Cover and cook on high for 2-3 hours until set.

24. Vegan Pumpkin Spice Latte Oatmeal

Ingredients:

• 2 cups rolled oats
• 4 cups almond milk
• 1 cup pumpkin puree
• 2 tsp pumpkin spice
• 1/4 cup maple syrup
• Pinch of salt

Instructions:

1. Combine oats, almond milk, pumpkin puree, pumpkin spice, maple syrup, and salt in the slow cooker.
2. Cook on low for 7-8 hours or high for 3-4 hours, stirring occasionally.

25. Lemon Garlic Chickpeas with Spinach

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 lemons (juiced and zested)
• Salt and pepper to taste

Instructions:

1. In the slow cooker, combine chickpeas, spinach, onion, garlic, lemon juice, zest, salt, and pepper.
2. Stir well and cook on low for 6-8 hours or high for 3-4 hours.

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These vegan slow cooker meal prep recipes will make planning and preparing delicious, plant-based meals an easy and enjoyable task. With a wide variety of flavors and ingredients, they ensure health and satisfaction in every bite. From comforting stews to flavorful curries, the slow cooker is an invaluable tool for any vegan kitchen.