Slow Cooking Without Meat: 10 Healthy Vegan Crockpot Recipes To Cozy Up With This FallWritten by Ali Donahue
We just love fall here at MamaSezz. The changing leaves, the apple picking, the cozy sweaters, and of course, the comfort food! And is there anything more comforting than a slow-cooked dish? But if you're new to plant-based eating you may be wondering how you can enjoy your crockpot without meat. The good news is, it's easy.
We've rounded up 10 of our favorite healthy vegan crockpot recipes to curl up with this fall. All these recipes are plant-based, oil-free, and refined sugar-free!
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10 Vegan Crockpot Recipes to Cozy Up With This Fall
1. Vegan Slow Cooker Sloppy Joes
Image and recipe from A Mind "Full" Mom
A hearty vegan dish to please even the meat lovers at your table, these vegan lentil Sloppy Joes are the perfect kid-friendly lunch on these crisp fall days.
2. Carrot Cake & Zucchini Bread Oatmeal
Image and recipe from 86Lemons
A great way to use all the carrots and zucchini that you froze from your summer harvest, this carrot cake & zucchini bread oatmeal is the ultimate make-ahead vegan crockpot recipe.
3. Red Curry Lentil Soup
Image and recipe from Simply Plant Based Kitchen
A good slow cooker recipe shouldn't just be comforting — it should be healing, too! And this red curry lentil soup passes that test with flying colors. Lentils are a real rockstar when it comes to keeping all systems a go because they're chock-full of immunity-boosting compounds like selenium, zinc, Vitamin B6, and fiber.
Image and recipe from My Whole Food Life
Went apple picking and wondering what to do with all those apples? Make applesauce! And while traditionally applesauce is made with plenty of white sugar, this whole food version has zero refined sugar; the slow cooking of the apples brings out the fruits natural sweetness.
5. Pumpkin Spice Cashew Creamer
Image and recipe from Healthy Slow Cooking
While pumpkin spice lattes may not fit into your healthy lifestyle, this tasty vegan crockpot recipe for pumpkin spice cashew creamer sure does. Did you know you can make your own vegan creamers at home? And it's easy, too!
6. Slow Cooker Vegan Gumbo
Image and recipe from SkinnyMs.
Yes, you can have southern cooking on a plant-based diet. Case in point: this crockpot vegan gumbo. Bold and spicy and minimal effort? Sign us up.
7. Slow Cooker Brussels Sprouts with Cranberries, Pecans, and Butternut Squash
Image and recipe from Sweet Peas and Saffron
Planning a plant-based Thanksgiving? Don't sleep on this slow cooker recipe for Brussels sprouts. Paired with holiday darlings like cranberries, pecans, and butternut squash, this vegan crockpot recipe is proof that side dishes are the real star of the show.
8. Vegan Slow Cooker Lasagna Soup
Image and recipe from Making Thyme for Health
Is there any such dish that sounds more comforting than slow cooker lasagna soup? And the vegan cashew ricotta in this recipe gets two thumbs soaring up. Trust us, you won't miss dairy!
9. Crockpot Pumpkin Chili
Image and recipe from The Roasted Root
Obviously we had to include a vegan crockpot chili on this list! And this pumpkin chili does not disappoint. Packed with quinoa for an additional plant-based protein boost, this slightly sweet and perfectly savory healthy slow cooker recipe is ideal for those chilly fall days when all you want to do is curl up with a bowl of something hot.
10. Mexican Vegan Stuffed Peppers
Image and recipe from Happy Healthy Mama
Easy to make and perfect for introducing meat eating friends to more plant-based foods, these Mexican vegan stuffed peppers are a crockpot recipe you don't want to miss. Slow cooking really helps bring out the flavors of all the spices and the bell peppers.
BONUS: Vegan Apple Crisp for your Crockpot
Not sure what to do with all those apples you picked? Make vegan apple crisp! And this easy refined sugar-free recipe from our very own Chef Caroline can be made on the stovetop or in your slow cooker for a healthy family-friendly dessert.
By Ali Brown
Ali is a mom, wife, and nutrition and lifestyle writer and editor. She has her Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.
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