15 Easy Vegan Crockpot Recipes for Lazy Days

Did you know that over 70% of people find cooking a hassle on lazy days? If you’re one of them, you’re in for a treat! Our blog features 15 easy vegan crockpot recipes that will have you enjoying delicious meals with minimal effort. From mouthwatering Lentil Stew to comforting Vegetable Curry, get ready to discover how you can savor flavorful, wholesome dishes without spending hours in the kitchen!

Lazy Day Lentil Stew

This Lazy Day Lentil Stew brings together hearty lentils, vibrant vegetables, and aromatic spices to create a comforting and flavorful dish that’s perfect for any day of the week.

Ingredients:

1 cup dried lentils
1 tablespoon olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 cup kale, chopped
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Rinse the lentils under cold water and set aside.

2. In a large pot, heat the olive oil over medium heat.

3. Add the onion, carrots, and celery, and sauté for about 5 minutes, until softened.

4. Stir in the garlic, cumin, smoked paprika, and thyme, cooking for another minute until fragrant.

5. Add the lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil.

6. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.

7. Stir in the kale and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.

Tips:

Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
This stew can be made in advance and freezes well for easy meals later.
Serve with a crusty bread for a hearty meal.

One-Pot Vegan Chili Delight

This One-Pot Vegan Chili Delight is special for its bold combination of spices and hearty ingredients, making it a comforting and satisfying dish for any occasion.

Ingredients:

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, chopped
1 carrot, diced
2 cups canned diced tomatoes
2 cups vegetable broth
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 cup corn, frozen or canned
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lime juice
Fresh cilantro, for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and cook until translucent, about 5 minutes.

3. Stir in the garlic, bell pepper, and carrot, and cook for an additional 5 minutes.

4. Add the diced tomatoes, vegetable broth, black beans, kidney beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.

5. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, stirring occasionally.

6. Stir in the lime juice just before serving.

7. Garnish with fresh cilantro and serve hot.

Tips:

For a spicier chili, add chopped jalapeños or cayenne pepper.
Feel free to customize with your favorite beans or add extra veggies.
Serve with avocado slices or tortilla chips for added flavor.

Slow-Cooked Sweet Potato and Black Bean Tacos

These Slow-Cooked Sweet Potato and Black Bean Tacos are special for their vibrant flavors and ease of preparation, making them a delicious and healthy meal option.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, rinsed and drained
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
8 corn tortillas
1/2 cup cilantro, chopped (for garnish)
1 avocado, sliced (for serving)
1 lime, cut into wedges (for serving)

Preparation Time: 15 minutes

Cooking Time: 6 hours

Total Time: 6 hours 15 minutes

Instructions:

1. In a slow cooker, combine the diced sweet potatoes, black beans, onion, garlic, cumin, chili powder, smoked paprika, salt, black pepper, and olive oil.

2. Stir everything until well mixed and evenly coated with the spices.

3. Cover the slow cooker and cook on low for 6 hours, or until the sweet potatoes are tender.

4. Once cooked, give the mixture a gentle stir and adjust seasoning if necessary.

5. To serve, warm the corn tortillas and fill each one with a generous portion of the sweet potato and black bean mixture.

6. Top with fresh cilantro, avocado slices, and a squeeze of lime juice.

Tips:

For added heat, include diced jalapeños in the slow cooker.
These tacos can be served with a dollop of sour cream or Greek yogurt for creaminess.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to add other toppings like diced tomatoes or cheese for extra flavor.

Easy Vegan Vegetable Curry

This Easy Vegan Vegetable Curry is special for its vibrant combination of spices and wholesome ingredients, delivering a delightful meal that’s both comforting and nutritious.

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 can (14 oz) coconut milk
2 cups vegetable broth
2 cups mixed vegetables (carrots, peas, bell peppers)
1 cup chickpeas, drained and rinsed
2 cups fresh spinach
Salt to taste
Fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.

2. Stir in the minced garlic and ginger, cooking for another minute until fragrant.

3. Add the curry powder, cumin, and turmeric, stirring well to coat the onions.

4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.

5. Add the mixed vegetables and chickpeas, then simmer for 10-15 minutes until the vegetables are tender.

6. Stir in the fresh spinach and cook until wilted. Season with salt to taste.

7. Serve hot, garnished with fresh cilantro.

Tips:

Feel free to customize the vegetables based on what you have on hand.
For added heat, include a chopped chili pepper or a pinch of cayenne pepper.
This curry pairs wonderfully with rice or quinoa for a hearty meal.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Creamy Coconut Quinoa Casserole

This Creamy Coconut Quinoa Casserole is a delightful blend of rich coconut milk and wholesome quinoa, offering a comforting dish that’s both satisfying and nutritious.

Ingredients:

1 cup quinoa, rinsed
1 can (13.5 oz) coconut milk
2 cups vegetable broth
1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
2 tablespoons fresh cilantro, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a medium saucepan, combine the rinsed quinoa, coconut milk, and vegetable broth. Bring to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

4. Stir in the mixed vegetables, garlic powder, onion powder, salt, and black pepper until well combined.

5. Transfer the mixture into a greased baking dish and spread it evenly. If desired, sprinkle the shredded cheddar cheese on top.

6. Bake in the preheated oven for 15 minutes, until heated through and cheese is melted.

7. Remove from the oven, let it cool for a few minutes, then garnish with fresh cilantro before serving.

Tips:

Feel free to substitute any vegetables with your favorites or what’s in season.
For added protein, consider mixing in some black beans or chickpeas.
This casserole can be made ahead of time and stored in the refrigerator for up to 3 days.
Leftovers can be reheated in the microwave or oven; add a splash of coconut milk for extra creaminess.

Hearty Vegan Minestrone Soup

This Hearty Vegan Minestrone Soup is special for its rich blend of fresh vegetables, savory broth, and robust herbs that create a comforting and satisfying meal.

Ingredients:

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
1 cup green beans, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 cup pasta (small shapes like ditalini or elbows)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups fresh spinach

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.

3. Stir in the minced garlic and cook for an additional 1 minute.

4. Add the zucchini and green beans, and cook for another 3 minutes.

5. Pour in the diced tomatoes along with their juices, vegetable broth, kidney beans, and bring to a simmer.

6. Add the pasta, oregano, basil, salt, and pepper, and let it cook according to the pasta package instructions, usually about 10-12 minutes.

7. Once the pasta is cooked, stir in the fresh spinach and cook for an additional 2 minutes until the spinach wilts.

8. Taste and adjust seasoning as needed before serving.

Tips:

You can add any vegetables you have on hand for variety.
For a heartier soup, include more beans or lentils.
This soup freezes well, so make a big batch and store leftovers for later.

Rustic Ratatouille in the Crockpot

This Rustic Ratatouille in the Crockpot captures the vibrant flavors of summer with tender vegetables and aromatic herbs, providing a delicious and effortless meal for any occasion.

Ingredients:

2 medium zucchinis, sliced
2 medium eggplants, diced
1 large bell pepper, chopped
1 large onion, diced
3 cloves garlic, minced
4 medium tomatoes, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Preparation Time: 15 minutes

Cooking Time: 6 hours

Total Time: 6 hours 15 minutes

Instructions:

1. In a large bowl, combine the sliced zucchinis, diced eggplants, chopped bell pepper, diced onion, minced garlic, and chopped tomatoes.

2. Add the dried thyme, dried basil, salt, black pepper, olive oil, and balsamic vinegar to the bowl. Stir to coat the vegetables evenly.

3. Transfer the mixture to the Crockpot, spreading it evenly.

4. Cover the Crockpot and cook on low for about 6 hours, or until the vegetables are tender.

5. Stir the ratatouille halfway through the cooking time for even flavor distribution.

Tips:

For added richness, consider sprinkling some grated Parmesan cheese on top before serving.
This dish can be served warm or at room temperature, making it perfect for gatherings.
Feel free to customize the vegetables based on seasonal availability and personal preferences.

Simple Spiced Chickpea and Tomato Stew

This Simple Spiced Chickpea and Tomato Stew combines the warmth of spices with the heartiness of chickpeas and tomatoes, making it a comforting and nutritious dish.

Ingredients:

2 cups canned chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon chili powder
2 cups vegetable broth
Salt and pepper to taste
Fresh parsley for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Stir in the cumin, paprika, turmeric, and chili powder, cooking for 1 minute until the spices are well incorporated.

4. Add the diced tomatoes and vegetable broth, stirring to combine.

5. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.

6. Add the chickpeas, season with salt and pepper, and simmer for an additional 10 minutes.

7. Remove from heat and garnish with fresh parsley before serving.

Tips:

For a creamier stew, blend a portion of the chickpeas before adding them to the pot.
Serve with rice or crusty bread for a more filling meal.
Adjust the spice level by adding more or less chili powder according to your taste.

Comforting Vegan Potato and Leek Soup

This Comforting Vegan Potato and Leek Soup is special for its creamy texture and rich flavors, combining earthy potatoes with sweet leeks for a delightful, wholesome meal.

Ingredients:

4 medium potatoes, peeled and diced
2 leeks, cleaned and sliced
1 tablespoon olive oil
4 cups vegetable broth
1 cup unsweetened almond milk
2 cloves garlic, minced
1 teaspoon thyme
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the leeks and garlic, sautéing until soft, about 5 minutes.

3. Stir in the diced potatoes and thyme, cooking for another 2 minutes.

4. Pour in the vegetable broth and bring to a boil.

5. Reduce heat and simmer until the potatoes are tender, about 20 minutes.

6. Use an immersion blender to blend the soup until smooth, then stir in the almond milk.

7. Season with salt and pepper to taste before serving.

Tips:

For extra creaminess, add a couple of tablespoons of nutritional yeast.
Serve with crusty bread for a complete meal.
Top with fresh herbs like parsley for added flavor.

Effortless Mushroom Stroganoff

Effortless Mushroom Stroganoff is special for its creamy richness and earthy mushroom flavor, making it a comforting dish that’s both quick and delightful.

Ingredients:

12 ounces wide egg noodles
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
16 ounces mushrooms, sliced
2 tablespoons all-purpose flour
1 cup vegetable broth
1 cup sour cream
1 tablespoon soy sauce
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Cook the egg noodles according to package instructions, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat, then add the diced onion and sauté until translucent.

3. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender.

4. Sprinkle the flour over the mushroom mixture, stirring well to combine for about 1 minute.

5. Gradually pour in the vegetable broth, stirring continuously until the mixture thickens.

6. Lower the heat and stir in the sour cream, soy sauce, and paprika, mixing until smooth.

7. Add the cooked noodles to the sauce, tossing to combine everything thoroughly.

8. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

Tips:

Use any type of mushrooms you prefer for a different flavor profile.
For a vegan option, substitute sour cream with coconut cream or a plant-based alternative.
Leftovers can be stored in the fridge for up to 3 days, but may require additional broth when reheating.

Savory Vegan Bean and Rice Bowl

This Savory Vegan Bean and Rice Bowl is special for its hearty combination of spices, plant-based protein, and delicious textures that come together for a satisfying meal.

Ingredients:

1 cup brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 cup diced tomatoes
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
2 tablespoons olive oil
Salt to taste
Fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Rinse the brown rice under cold water and then cook it according to package instructions.

2. In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.

3. Add the minced garlic, cumin, paprika, and chili powder, cooking for another minute until fragrant.

4. Stir in the diced tomatoes, corn, and black beans, mixing well to combine all ingredients.

5. Allow the mixture to simmer for about 10 minutes, then season with salt to taste.

6. Fluff the cooked rice and serve it in bowls topped with the savory bean mixture.

7. Garnish with fresh cilantro before serving.

Tips:

For added creaminess, consider topping with avocado slices.
Adjust the spice level by adding more chili powder or a dash of hot sauce.
This bowl can be made ahead of time and stored in the fridge for a quick meal throughout the week.

Flavorful Mediterranean Vegetable Bake

This Flavorful Mediterranean Vegetable Bake is a delightful blend of vibrant vegetables and aromatic herbs, making it a perfect dish for any occasion.

Ingredients:

1 medium zucchini, sliced
1 medium eggplant, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
1 large onion, chopped
3 cloves garlic, minced
1/4 cup olive oil
1 tablespoon dried oregano
1 tablespoon fresh basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup feta cheese, crumbled

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine the zucchini, eggplant, bell peppers, cherry tomatoes, onion, and garlic.

3. Drizzle the olive oil over the vegetables and sprinkle with oregano, basil, salt, and black pepper. Toss to coat evenly.

4. Transfer the vegetable mixture to a large baking dish and spread it out in an even layer.

5. Bake in the preheated oven for 25 minutes, or until the vegetables are tender.

6. Remove from the oven and sprinkle the feta cheese on top. Return to the oven and bake for an additional 5 minutes, until cheese is slightly melted.

7. Allow to cool slightly before serving.

Tips:

You can substitute any of your favorite seasonal vegetables in this recipe.
Add a sprinkle of red pepper flakes for a spicy kick.
This dish can be served warm or at room temperature, making it great for potlucks.

Easy Maple-Glazed Carrots and Lentils

Easy Maple-Glazed Carrots and Lentils combine the sweetness of maple syrup with tender carrots and hearty lentils, making for a delicious and nutritious side dish.

Ingredients:

1 cup green or brown lentils
2 cups vegetable broth
1 lb carrots, peeled and sliced
3 tablespoons maple syrup
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley (optional)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the lentils under cold water and drain.

2. In a large pot, combine the lentils and vegetable broth, and bring to a boil.

3. Reduce heat to low and simmer for about 15-20 minutes, or until the lentils are tender.

4. While the lentils cook, heat olive oil in a skillet over medium heat.

5. Add the sliced carrots and sauté for about 5 minutes.

6. Stir in the maple syrup, salt, and pepper, then cook for another 5-7 minutes, until the carrots are tender and caramelized.

7. Once the lentils are cooked, drain any excess broth and combine them with the glazed carrots in the skillet.

8. Add the lemon juice and toss gently to combine, then garnish with chopped parsley if desired.

Tips:

Feel free to substitute honey for maple syrup if you prefer.
Add a pinch of cayenne pepper for a spicy kick.
This dish can be served warm or at room temperature as a salad.

Wholesome Vegan Jambalaya

This Wholesome Vegan Jambalaya is a delightful dish packed with bold flavors and vibrant vegetables, perfect for a satisfying, plant-based meal.

Ingredients:

1 cup brown rice
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, diced
1 cup celery, chopped
1 can (14.5 ounces) diced tomatoes
2 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon thyme
1 cup kidney beans, drained and rinsed
1 cup corn, frozen or fresh
1 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Rinse the brown rice under cold water and set aside.

2. In a large pot, heat the olive oil over medium heat.

3. Add the chopped onion, garlic, bell pepper, and celery; sauté until softened, about 5 minutes.

4. Stir in the diced tomatoes, vegetable broth, smoked paprika, oregano, thyme, and cayenne pepper.

5. Bring the mixture to a boil and then reduce to a simmer.

6. Add the rinsed brown rice, kidney beans, and corn; mix well.

7. Cover the pot and cook for 25 minutes, or until the rice is tender and the liquid has been absorbed.

8. Season with salt and pepper to taste.

9. Garnish with fresh parsley before serving.

Tips:

For extra protein, add some tofu or tempeh.
Feel free to swap out vegetables according to what you have on hand.
Prepare in advance and reheat for an easy weeknight meal.

Tasty Slow Cooker Ratatouille with Quinoa

This Tasty Slow Cooker Ratatouille with Quinoa is a delightful blend of fresh vegetables and aromatic herbs, making it a wholesome and flavorful meal that’s easy to prepare.

Ingredients: