Are you tired of sacrificing flavor for convenience when it comes to dinner? Do you find yourself stuck in a rut, reheating leftovers or ordering takeout because cooking from scratch seems too time-consuming? Fear not! With the versatility and ease of use that slow cookers provide, you can whip up a mouthwatering, nutritious meal without breaking a sweat. In this article, we’ll explore 20 scrumptious healthy vegetarian crockpot recipes perfect for busy weeknights. From hearty stews and curries to flavorful soups and casseroles, these recipes are sure to please even the pickiest of eaters.
Slow Cooker Lentil and Vegetable Stew
Slow Cooker Lentil and Vegetable Stew Recipe
As the day winds down, a warm and comforting bowl of lentil stew is just what you need to unwind. This slow cooker recipe is easy to prepare and packed with nutrients from red lentils, tender vegetables, and aromatic spices.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In the slow cooker, combine lentils, water, onion, garlic, carrots, celery, diced tomatoes, and cumin.
2. Season with salt and pepper to taste.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot, garnished with chopped parsley if desired.
Enjoy your comforting and nutritious Slow Cooker Lentil and Vegetable Stew!
Creamy Coconut Curry Chickpeas
This recipe combines the comfort of creamy coconut milk with the warm spices of Indian curry, all wrapped up in a deliciously easy and healthy dish. Perfect as a main course or side, these Creamy Coconut Curry Chickpeas are sure to become a staple in your kitchen.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz), full-fat
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add chickpeas, coconut milk, salt, and pepper. Stir to combine.
4. Bring mixture to a simmer, then reduce heat to low and cook for 10-15 minutes or until flavors have melded together and sauce has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Quinoa and Black Bean Chili
This hearty and flavorful chili recipe combines the nutty taste of quinoa with the protein-packed goodness of black beans, making it a perfect meal for a chilly evening. With its rich and spicy flavor profile, this dish is sure to become a family favorite.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large pot, heat the olive oil over medium-high heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Add black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Once quinoa is cooked, fluff with a fork and add to the pot. Stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes, allowing flavors to meld together.
Cooking Time: 20-25 minutes
Vegetable Minestrone Soup
A hearty and flavorful Italian-inspired soup packed with a variety of vegetables, beans, and pasta. Perfect for a quick and satisfying meal on a chilly day.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, carrots, green beans, and bell peppers)
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 cup canned kidney beans, drained and rinsed
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the mixed vegetables; cook for an additional 5 minutes or until tender.
4. Stir in the diced tomatoes, vegetable broth, pasta shapes, kidney beans, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pasta is al dente.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Spicy Sweet Potato and Black Bean Stew
Spicy Sweet Potato and Black Bean Stew: A hearty, flavorful stew that combines the natural sweetness of sweet potatoes with the boldness of black beans and spices.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 can diced tomatoes
– 2 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add the diced sweet potato, cumin, smoked paprika, and cayenne pepper. Cook for an additional 2-3 minutes.
4. Stir in the black beans, diced tomatoes, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until the sweet potatoes are tender.
Cooking Time: 25-30 minutes
Moroccan Lentil and Chickpea Tagine
A hearty and aromatic stew originating from Morocco, this tagine is a perfect blend of flavors and textures. This vegetarian version is a delightful twist on the classic dish.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 2 cups vegetable broth
– 1 can diced tomatoes (14 oz)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, salt, and pepper; cook for 1 minute.
4. Stir in lentils, chickpeas, vegetable broth, and diced tomatoes.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
6. Garnish with parsley, if desired.
Cooking Time: 30-40 minutes
Garlicky White Bean and Kale Soup
A hearty and comforting soup that combines the creaminess of white beans with the earthy flavor of kale, all tied together with a punch of garlic.
Ingredients:
– 1 can (15 oz) white kidney beans, drained and rinsed
– 2 cloves garlic, minced
– 2 cups chopped kale, stems removed
– 4 cups chicken broth
– 1/2 cup water
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the kale and cook until wilted, about 3-4 minutes.
4. Add the white beans, chicken broth, and water to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Mexican Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe fills bell peppers with a savory mixture of Mexican-inspired ingredients.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef or ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 8 oz shredded cheese (Cheddar or Monterey Jack work well)
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. Cook ground beef or turkey in a large skillet, breaking it up with a spoon as it cooks. Drain excess fat.
4. Add onion, garlic, cumin, chili powder, salt, and pepper to the skillet. Cook until the onion is translucent.
5. Stir in diced tomatoes with green chilies.
6. Stuff each bell pepper with the meat mixture, filling to the top.
7. Cover baking dish with aluminum foil and bake for 30 minutes.
8. Remove foil and top each pepper with shredded cheese. Return to oven and bake an additional 10-15 minutes, or until cheese is melted and peppers are tender.
Cooking Time: 40-45 minutes
Butternut Squash and Red Lentil Curry
This comforting curry is a perfect blend of sweet and savory flavors, featuring roasted butternut squash and tender red lentils. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
2. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Stir in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Add roasted squash to the curry and season with salt and pepper to taste.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 45-50 minutes
Spinach and Artichoke Dip Pasta
This recipe combines the comforting flavors of spinach and artichoke dip with the simplicity of pasta, creating a delicious and satisfying dish perfect for a quick weeknight meal.
Ingredients:
– 8 oz. pasta (such as penne or rigatoni)
– 1 package frozen chopped spinach, thawed
– 1 can (14 oz.) artichoke hearts, drained and chopped
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine spinach, artichoke hearts, cream cheese, mayonnaise, and Parmesan cheese. Mix well.
4. Add cooked pasta to the mixture and stir until well combined.
5. Transfer the pasta mixture to a baking dish and bake for 20-25 minutes or until lightly golden brown.
Cooking Time: 25 minutes
Ratatouille with Herbed Polenta
Ratatouille with Herbed Polenta: A French-Italian Fusion Dish
This recipe combines the classic Provençal vegetable stew, Ratatouille, with the creamy comfort of herbed polenta. The result is a rich and flavorful dish perfect for a cozy dinner or special occasion.
Ingredients:
For the Ratatouille:
– 2 large eggplants, diced
– 1 large red bell pepper, diced
– 1 large can of crushed tomatoes (28 oz)
– 2 cloves of garlic, minced
– 1/4 cup of olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
For the Herbed Polenta:
– 2 cups of polenta cornmeal
– 4 cups of water
– 1 tablespoon of unsalted butter
– 1 teaspoon of dried thyme
– 1/2 teaspoon of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant and bell pepper; cook until tender, about 5 minutes.
3. Add the garlic, crushed tomatoes, salt, and pepper to the skillet. Stir well to combine.
4. Reduce heat to low and simmer the Ratatouille for 20-25 minutes or until the flavors have melded together.
5. For the polenta, bring the water to a boil in a medium saucepan. Gradually whisk in the cornmeal and cook over medium heat, stirring constantly, until thickened, about 10 minutes.
6. Remove from heat; stir in butter, thyme, and salt.
7. Serve the Ratatouille over the herbed polenta.
Cooking Time: Approximately 45-50 minutes
Thai Peanut Tofu and Vegetable Stew
This hearty stew combines the creamy richness of peanut sauce with the tender texture of tofu and a medley of colorful vegetables, perfect for a comforting meal or as a quick lunch.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 tablespoons peanut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1/4 cup natural peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the peanut oil in a large pot over medium-high heat.
2. Add the onion, garlic, bell pepper, and carrot; cook until tender, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
4. Stir in the peanut butter, soy sauce, honey, and ginger. Bring to a simmer.
5. Add the tofu and stir gently to combine. Cook for an additional 2-3 minutes or until heated through.
6. Season with salt and pepper to taste. Garnish with cilantro leaves. Serve hot.
Cooking Time: 20-25 minutes
Barley and Mushroom Risotto
This hearty risotto recipe combines the nutty flavor of barley with the earthy taste of mushrooms, perfect for a comforting meal any time of the year. With minimal ingredients and simple cooking steps, this dish is sure to become a family favorite.
Ingredients:
– 1 cup pearled barley
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the barley and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
5. Add the broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of total cooking time, remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Mediterranean Eggplant and Chickpea Stew
This hearty stew combines the rich flavors of the Mediterranean with the comforting warmth of a slow-cooked casserole. The result is a deliciously aromatic dish that’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can chickpeas (14 oz), drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14 oz)
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. In a Dutch oven or large pot, sauté onion and garlic until softened. Add bell pepper and cook until tender.
4. Stir in chickpeas, diced tomatoes, smoked paprika, salt, and pepper.
5. Add roasted eggplant to the pot and simmer for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
BBQ Pulled Jackfruit Sandwiches
Get ready to elevate your sandwich game with these mouthwatering BBQ Pulled Jackfruit Sandwiches! This vegetarian delight is packed with tender jackfruit, tangy BBQ sauce, and crispy slaw – all piled high on a soft bun.
Ingredients:
– 1 can of young green jackfruit (14 oz), drained and cut into small pieces
– 1/4 cup of your favorite BBQ sauce
– 2 tbsp of apple cider vinegar
– 1 tsp of smoked paprika
– 1 tsp of garlic powder
– Salt and pepper, to taste
– 4 hamburger buns
– Coleslaw (store-bought or homemade)
– Pickle slices, for garnish
Instructions:
1. In a large skillet, heat the BBQ sauce over medium-low heat.
2. Add the jackfruit, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper. Stir to combine.
3. Simmer for 20-25 minutes or until the jackfruit is tender and shreds easily with a fork.
4. Assemble the sandwiches by spreading some of the pulled jackfruit on each bun, followed by coleslaw and pickle slices.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Tomato Basil Soup with White Beans
This comforting soup combines the flavors of fresh tomatoes, basil, and cannellini beans for a hearty and satisfying meal. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the chopped tomatoes (or canned diced tomatoes), cannellini beans, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend, then return to the pot.
4. Stir in the heavy cream or half-and-half and chopped basil. Season with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 25-30 minutes
Vegan Mushroom and Wild Rice Soup
Vegan Mushroom and Wild Rice Soup Recipe
Cozy up with a warm and savory bowl of this comforting vegan soup, packed with the earthy flavors of mushrooms and nutty wild rice.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1 cup wild rice
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown, about 8 minutes.
4. Add the wild rice, vegetable broth, and thyme. Bring to a boil, then reduce the heat to low and simmer for 40-45 minutes or until the rice is tender.
5. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Indian Dal with Spinach and Tomatoes
This flavorful dal recipe combines the creaminess of spinach with the tanginess of tomatoes, all wrapped up in a comforting and nutritious meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1/2 cup fresh spinach leaves
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– Ghee or oil, for serving (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cumin, coriander, and salt. Cook for 1 minute.
5. Add the lentils, water, tomato, and spinach to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
6. Serve hot, garnished with ghee or oil if desired.
Cooking Time: 30-40 minutes
Slow Cooker Stuffed Acorn Squash
A perfect fall recipe, this slow cooker stuffed acorn squash is a delicious and nutritious meal that’s easy to prepare. Simply fill the squash with a flavorful mixture of grains, vegetables, and spices, then let your slow cooker do the work.
Ingredients:
– 2 medium-sized acorn squashes
– 1 cup cooked brown rice
– 1 cup black beans, drained and rinsed
– 1/2 cup diced onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat your slow cooker to low.
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a large bowl, mix together the cooked rice, black beans, onion, bell pepper, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the mixture, leaving a small border around the edges.
5. Drizzle the tops with olive oil and place them in the slow cooker.
6. Cook for 6-8 hours or until the squashes are tender.
Cooking Time: 6-8 hours
Three-Bean Vegetarian Chili
A hearty and flavorful vegetarian chili that’s perfect for a cozy night in. This recipe combines the rich flavors of three types of beans with aromatic spices and a hint of smokiness.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can pinto beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the black beans, kidney beans, pinto beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Summary
Get ready to cook up some delicious and healthy meals with these 20 vegetarian crockpot recipes! Perfect for busy weeknights, these slow cooker meals are easy to prepare and packed with flavor. From hearty stews and chilies to creamy curries and soups, there’s something for everyone in this collection. Try Slow Cooker Lentil and Vegetable Stew or Creamy Coconut Curry Chickpeas for a taste of the exotic. Or go classic with Vegetarian Minestrone Soup or Quinoa and Black Bean Chili. Whatever you choose, these recipes are sure to satisfy your appetite and nourish your body.
