This post may contain affiliate links. Please read my affiliate policy.
The crockpot is one of the easiest ways to get consistently good results with plant-based recipes. Beans slowly break down into rich, creamy textures. Vegetables soften gently, keeping their flavor instead of turning mushy. Spices have time to bloom and deepen, creating meals that taste layered and intentional.
The following plant-based recipes can be make in a slow-cooker to avoid dinner-time stress. In the notes section of each recipe card, I’ve explained how to make them in crockpot.
Slow Cooker Vegan Minestrone Soup
Creamy Potato Curry
Weight Loss Cabbage Soup
Vegetarian Split Pea Soup
Bieler’s Blended Vegetable Soup
Upgraded Carrot Ginger Soup
Red Lentil Soup
Instant Pot Black Bean Soup
Carrot Cake Steel-Cut Oats (Stovetop + Crockpot)
Go-To Crockpot Recipe Tips
- Prep earlier than you think you need to. Chopping veggies or measuring spices in the morning makes dinner feel effortless later. Future you will be very grateful.
- Know how your slow cooker runs. Some crockpots run hot, while others take longer to heat up. Check your meals during the first few uses and adjust cooking times as needed.
- Donโt overfill the pot. Filling a slow cooker more than two-thirds full can lead to uneven cooking. Giving ingredients room helps everything cook properly.
- Let flavors finish strong. Taste and adjust seasoning near the end of cooking. A pinch of salt, splash of acid, or fresh herbs can take a dish from good to great.
Crockpot VS Slow Cooker
I use the terms crockpot and slow cooker interchangeably, and in everyday cooking they usually mean the same thing. Technically, Crock-Pot is a brand name, while slow cooker is the general category. Yet when shopping, you’ll often see crockpots usually have a ceramic insert with simple low and high settings, while slow cookers use metal pots and offer more temperature options. Both work great for plant-based meals.
The Best Slow Cookers to Buy
As a recipe developer and cookbook author, Iโve tested more slow cookers than I can count. The best ones are reliable, easy to clean, and consistent with temperature. I like the 6-quart size best (insert fits in dishwasher) and models that hold up to frequent use, store easily, and cook evenly every time. Here’s three that pass the test:
- All-Clad Slow Cooker: This 7-quart model sets the bar for all others. It’s made with precision, dishwasher safe insert and keeps steady heat and moisture with it’s stainless steel lid.
- Our Place Dream Cooker: I mostly use this eco-forward mulitcooker as a crockpot, yet it has 4 cooking options along with a toxic-free inner pot. Sleep and super easy to clean with the digital interface. Comes with 1-year warranty.
- Bella Slow Cooker: I first fell in love with their air fryer… and now the 6-quart crockpot. It’s affordable, even heating, insert is dishwasher safe and the color choices are awesome.
- Mini Portable Slow Cooker: Perfect 20-oz. capacity for taking and warming your leftover meals, soups, chili, and curries at work or at an all-day outing.
Investing in a good slow cooker should feel like a helpmate in your kitchen, not another thing to manage. When it works well, healthy plant-based meals feel easier, not harder.
More Plant-Based Crockpot Recipes
Common Questions
Liners are optional, but they can be helpful for sticky recipes like thick chilis or stews. They prevent food from sticking and make cleanup quick on low-energy nights. I don’t use themโ but you, do you!
Transfer leftovers to airtight containers within two hours of cooking. Most plant-based crockpot recipes keep well for two to three days in the fridge or up to three months in the freezer.
Every crockpot heats a little differently. Larger models often take longer to warm up, while others run hotter, so I check meals during the first few tries and adjust as needed.
