18 Vegetarian Slow Cooker Recipes You Must Try

Your slow cooker is a magic box that can make yummy food for you. It can help you make many different kinds of food, like stews and food from other countries. You can make food that is good for you and tastes great.

Are you ready to start cooking and find your new favorite food? You can make 18 different vegetarian recipes in your slow cooker, and they are all easy to make. Let's get started and see what delicious food you can make first!

1. Hearty Vegetable Stew

Hearty Vegetable Stew is a comforting and nutritious meal option.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 red bell pepper, chopped
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a pan over medium heat and sauté the onion and garlic until softened.
2. Add the chopped carrots, potatoes, and red bell pepper, and cook for 5 minutes.
3. Transfer the vegetables to the slow cooker and add the vegetable broth, diced tomatoes, and thyme.
4. Season with salt and pepper to taste, then cover the slow cooker and cook on low for 6-8 hours.
5. Serve hot, garnished with fresh herbs if desired.

2. Black Bean Chili

Delicious and hearty black bean chili perfect for a cold winter day.

Ingredients

• 1 can diced tomatoes
• 1 can black beans
• 1 onion
• 3 cloves garlic
• 1 red bell pepper
• 1 can corn
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper
• 1 cup vegetable broth

Instructions

1. Chop the onion, garlic, and red bell pepper.
2. Add all the ingredients to the slow cooker.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro or scallions if desired.

3. Slow Cooker Lentil Curry

Hearty and flavorful slow cooker lentil curry perfect for a weeknight dinner.

Ingredients

• 1 cup red or brown lentils, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. Add the lentils, onion, garlic, curry powder, cumin, turmeric, and cayenne pepper to the slow cooker.
2. Stir in the diced tomatoes and vegetable broth.
3. Season with salt and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.

4. Roasted Vegetable Soup

Roasted Vegetable Soup is a hearty and flavorful vegetarian dish made with roasted vegetables and simmered in a slow cooker.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the chopped onion, garlic, carrots, and potatoes with olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables in the oven for 30-40 minutes, or until they are tender and lightly browned.
4. Transfer the roasted vegetables to a slow cooker.
5. Add the vegetable broth, diced tomatoes, and dried thyme to the slow cooker.
6. Cook the soup on low for 6-8 hours or on high for 3-4 hours.
7. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh herbs or a sprinkle of paprika, if desired.

5. Quinoa and Mushroom Bowl

Quinoa and mushroom bowl is a hearty, nutritious vegetarian dish.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion
• 2 cups mixed mushrooms
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Rinse quinoa and cook according to package instructions using 2 cups of water.
2. In a pan, heat olive oil and sauté the onion until softened.
3. Add mixed mushrooms and cook until they release their moisture and start browning.
4. Add thyme, salt, and pepper, and stir to combine.
5. In the slow cooker, combine cooked quinoa, mushroom mixture, and stir to combine.
6. Cook on low for 30 minutes to allow flavors to meld.
7. Serve hot, garnished with fresh herbs if desired.

6. Butternut Squash Risotto

Creamy butternut squash risotto cooked to perfection in a slow cooker.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 1 teaspoon dried sage
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
2. In the slow cooker, heat the olive oil and sauté the chopped onion until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the cubed butternut squash, Arborio rice, vegetable broth, white wine, and dried sage to the slow cooker.
5. Season with salt and pepper to taste, then stir to combine.
6. Cook on low for 4-5 hours or high for 2-3 hours.
7. Stir in the grated Parmesan cheese before serving.

7. Vegetable Tagine

Hearty and aromatic Vegetable Tagine with tender vegetables and rich flavors.

Ingredients

• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 large red bell pepper, chopped
• 2 cups of vegetable broth
• 1 can of diced tomatoes
• 2 tbsp of olive oil
• 2 tsp of ground cumin
• 1 tsp of smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat and sauté the onion and garlic until softened.
2. Add the chopped carrots, potatoes, and red bell pepper, and cook for 5 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper, and cook for 1 minute.
4. Transfer the mixture to a slow cooker and add the vegetable broth and diced tomatoes.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.

8. Chickpea and Spinach Stew

Hearty and comforting stew made with chickpeas and spinach.

Ingredients

• 1 can chickpeas
• 2 cups fresh spinach
• 1 onion
• 3 cloves garlic
• 1 carrot
• 1 celery stalk
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper

Instructions

1. Chop the onion, garlic, carrot, and celery stalk.
2. Add the chopped vegetables to the slow cooker.
3. Add the chickpeas, diced tomatoes, vegetable broth, and thyme to the slow cooker.
4. Season with salt and pepper to taste.
5. Cook on low for 6 hours or high for 3 hours.
6. Stir in the fresh spinach and let it wilt into the stew.
7. Serve hot and enjoy.

9. Slow Cooker Mac and Cheese

Creamy mac and cheese made easy in a slow cooker.

Ingredients

• 1 pound macaroni
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Cook the macaroni according to package directions until al dente, then drain and set aside.
2. In the slow cooker, combine the milk, cheddar cheese, mozzarella cheese, Parmesan cheese, salt, and pepper.
3. Add the cooked macaroni to the slow cooker and stir until well combined.
4. Add the butter to the slow cooker and stir until melted.
5. Cook on low for 2-3 hours or high for 1-2 hours.
6. Stir the mac and cheese every 30 minutes to prevent burning and promote even cooking.
7. Serve hot and enjoy.

10. Vegetable and Bean Casserole

Hearty vegetable and bean casserole perfect for a weeknight dinner.

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 medium zucchinis, sliced
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1/4 cup shredded cheese (optional)

Instructions

1. Add the chopped onion, minced garlic, and chopped red bell pepper to the slow cooker.
2. Add the sliced zucchinis, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, and cumin to the slow cooker.
3. Season with salt and pepper to taste, then stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. If using cheese, sprinkle it on top of the casserole 30 minutes before serving.
6. Serve hot, garnished with chopped fresh herbs if desired.

11. Indian-Style Vegetable Korma

Creamy and flavorful Indian-Style Vegetable Korma made easy in a slow cooker.

Ingredients

• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium sized potatoes
• 1 medium sized cauliflower
• Fresh cilantro

Instructions

1. Chop the onion, garlic, and red bell pepper into small pieces.
2. Add the chopped onion, garlic, and red bell pepper to the slow cooker.
3. Add the coconut milk, vegetable broth, curry powder, cumin, turmeric, cayenne pepper, salt, and black pepper to the slow cooker.
4. Peel and chop the potatoes into medium sized pieces and add to the slow cooker.
5. Rinse and chop the cauliflower into florets and add to the slow cooker.
6. Stir all the ingredients together.
7. Cook on low for 6-8 hours or high for 3-4 hours.
8. Garnish with fresh cilantro and serve over rice or with naan bread.

12. Minestrone Soup

Hearty Italian-inspired Minestrone Soup made easy in a slow cooker.

Ingredients

• 1 can diced tomatoes
• 1 can kidney beans
• 1 can cannellini beans
• 1 onion
• 3 cloves garlic
• 1 carrot
• 1 celery stalk
• 4 cups vegetable broth
• 1 can tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper
• Grated Parmesan cheese

Instructions

1. Chop the onion, garlic, carrot, and celery, then add them to the slow cooker.
2. Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, tomato paste, basil, oregano, salt, and pepper to the slow cooker.
3. Stir all the ingredients together, then cover the slow cooker and cook on low for 6-8 hours.
4. Taste and adjust the seasoning as needed before serving.
5. Serve hot, topped with grated Parmesan cheese.

13. Grilled Vegetable Lasagna

Delicious layered lasagna filled with grilled vegetables and rich flavors.

Ingredients

• 8 lasagna noodles
• 1 cup grilled zucchini
• 1 cup grilled eggplant
• 1 cup grilled bell peppers
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat the slow cooker to low heat.
2. Cook the lasagna noodles according to package instructions.
3. In a large bowl, combine the grilled zucchini, eggplant, and bell peppers.
4. In a separate bowl, combine the marinara sauce, ricotta cheese, and dried basil.
5. Begin layering the lasagna by spreading a layer of marinara sauce on the bottom of the slow cooker.
6. Arrange 4 lasagna noodles on top of the sauce.
7. Spread half of the ricotta cheese mixture over the noodles.
8. Add half of the grilled vegetable mixture on top of the cheese.
9. Sprinkle with half of the mozzarella and Parmesan cheese.
10. Repeat the layers, starting with the noodles, marinara sauce, ricotta cheese mixture, grilled vegetables, and finally the remaining cheese.
11. Cover the slow cooker and cook for 3-4 hours or until the cheese is melted and bubbly.
12. Season with salt and pepper to taste before serving.

14. Sweet Potato and Black Bean Tacos

Tacos filled with sweet potatoes and black beans in a spicy tomato sauce.

Ingredients

• 2 large sweet potatoes
• 1 can black beans
• 1 can diced tomatoes
• 1 onion
• 2 cloves garlic
• 1 tablespoon cumin
• 1 teaspoon chili powder
• Salt and pepper
• 6 taco shells
• Shredded cheese
• Sour cream
• Salsa

Instructions

1. Peel and dice the sweet potatoes and add to the slow cooker.
2. Add the black beans, diced tomatoes, onion, garlic, cumin, and chili powder to the slow cooker.
3. Season with salt and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Warm the taco shells according to package instructions.
6. Assemble the tacos by spooning the sweet potato and black bean mixture into the shells.
7. Top with shredded cheese, sour cream, and salsa.

15. Vegetable and Lentil Biryani

Flavorful Vegetable and Lentil Biryani cooked to perfection.

Ingredients

• 1 cup brown or white rice
• 1 cup red or brown lentils
• 2 cups water
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and grated
• 1 cup mixed vegetables
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• Salt, to taste
• 2 tablespoons olive oil

Instructions

1. Rinse the rice and lentils, then soak them in water for 30 minutes.
2. Heat oil in a pan and sauté the onion, garlic, and carrot until the onion is translucent.
3. Add the mixed vegetables, cumin, curry powder, and salt, and cook for 5 minutes.
4. Drain the soaked rice and lentils, then add them to the slow cooker.
5. Add the sautéed vegetable mixture and 2 cups of water to the slow cooker.
6. Cook on low for 3-4 hours or high for 1-2 hours.
7. Fluff the biryani with a fork and serve hot.

16. Creamy Tomato and Spinach Pasta

Creamy Tomato and Spinach Pasta is a rich and satisfying vegetarian dish.

Ingredients

• 1 can of diced tomatoes
• 1 cup of spinach
• 1 cup of pasta
• 1/2 cup of vegetable broth
• 1 tablespoon of olive oil
• 1 teaspoon of dried basil
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of grated mozzarella cheese

Instructions

1. Cook the pasta according to package instructions and set aside.
2. In the slow cooker, combine the diced tomatoes, spinach, vegetable broth, olive oil, dried basil, salt, and black pepper.
3. Stir to combine and cook on low for 3-4 hours.
4. Add the cooked pasta to the slow cooker and stir to combine.
5. Top with grated mozzarella cheese and cook for an additional 30 minutes.
6. Serve hot and enjoy.

17. Slow Cooker Vegetable Curry

A flavorful and aromatic curry made with a variety of vegetables cooked in a slow cooker.

Ingredients

• 1 onion
• 2 cloves of garlic
• 1 red bell pepper
• 1 can of diced tomatoes
• 1 cup of vegetable broth
• 1 tablespoon of curry powder
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• 1 cup of mixed vegetables (such as carrots, potatoes, and green beans)

Instructions

1. Add the onion, garlic, and red bell pepper to the slow cooker.
2. In a small bowl, mix together the diced tomatoes, vegetable broth, curry powder, and cumin.
3. Pour the curry mixture over the vegetables in the slow cooker.
4. Add the mixed vegetables to the snd selow cooker aason with salt and pepper to taste.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot over rice or with naan bread.

18. Mediterranean Vegetable Stew

Mediterranean Vegetable Stew is a flavorful and nutritious dish.

Ingredients

• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 cup chickpeas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced bell peppers
• 1 cup sliced zucchini
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a pan and sauté the onion and garlic until softened.
2. Add the sliced bell peppers and zucchini and cook for 5 minutes.
3. Transfer the mixture to a slow cooker.
4. Add diced tomatoes, vegetable broth, chickpeas, dried oregano, and dried thyme to the slow cooker.
5. Season with salt and pepper to taste.
6. Cook on low for 6-8 hours or high for 3-4 hours.
7. Serve hot, garnished with fresh herbs if desired.

Conclusion

You'll savor the flavors of the world with these 18 vegetarian slow cooker recipes, a symphony of spices and textures that will dance on your taste buds. As the aroma of hearty stews and global inspirations wafts from your kitchen, your senses will be ignited, leaving you craving more of these mouthwatering, slow-cooked delights.