5 Money-Saving Vegetarian Crock-Pot Recipes You Must Try

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Are you looking for vegetarian crock-pot recipes you can try?

Everybody loves the idea of cooking without the hassle of worrying if your food is overdone. With a crock-pot, you simply put some of the ingredients into the pot, turn it on, and leave it. At the end of the day, you get to enjoy a delicious meal without much hassle. Often times, beef recipes are being cooked in crock-pots. However, you may want to consider these 5 easy and money-saving vegetarian crock-pot recipes for your dinner.

1. Creamy Crock-pot Vegan Tomato Soup

vegetarian crockpot recipes

Nothing is better than to enjoy a hot and delicious soup during cold winter nights. If you want to have a delicious and hot meal on your dinner, but don’t have enough time to cook, then this creamy vegan tomato soup will save your day.


  • 3 cups vegetable stock
  • 2 cans (28 ounces) whole plum tomatoes, peeled
  • 1 can (8 ounces) tomato paste
  • 4 tbsp butter
  • ½ piece medium onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • ½ cup heavy cream (optional)


1) Put the vegetable stock, plum tomatoes, tomato paste, butter, onion, and garlic in the crock-pot. Stir and mix well.

2) Turn on the cooker on low heat for about 6-8 hours.

3) When the cooking time is completed, remove the lid and then blend the soup with a hand mixer to smooth. (Note: You can transfer it to a blender if you don’t have a mixer.)

4) Add the heavy cream, if desired.

5) Season with salt and pepper to taste.

6) Serve hot and enjoy!

2. Slow Cooker Vegan Fiesta Baked Beans

vegetarian crockpot recipes

Want to stick to a healthy diet? Try this baked bean recipe. It’s filled with delicious ingredients that will make your day a perfect and satisfying one. This recipe is one of the cheapest and easiest vegetarian crock-pot recipes to prepare.


  • 1 cup pinto beans, dried
  • 1 pitcher water
  • 1 can (14 ounces) tomatoes, diced
  • 1 can (4 ounces) green chili pepper
  • 2 pcs limes (1 for the cooking process, 1 for the garnish)
  • 1 tsp garlic, minced
  • ½ tsp onion powder
  • 1 tbsp tapioca
  • ½ cup cilantro, chopped
  • Avocado slices (optional)
  • Salt and pepper


1) Soak beans in water (overnight).

2) In the morning, drain the water off the beans with the use of a colander or a strainer.

3) When the water is drained off, put the beans in the crock pot.

4) Cover the beans with water, at least about 2 inches above.

5) Cover the crock-pot, turn it on low heat, then cook for 6-8 hours. (Note: If you’re in a hurry, you can cook it on high temperature for only 3-4 hours.)

6) When the beans are tender, drain the water and put the beans back in the crock-pot.

7) Add the other ingredients – the tomatoes, chili pepper, garlic, onion, and lime juice.

8) Cover again, and cook on low heat for additional 3 hours.

9) Season with cilantro, salt, and pepper to taste.

10) Garnish with avocado and extra lime, if desired.

11) Serve hot and enjoy!

3. Vegan Pumpkin Chili

vegetarian crockpot recipes

  • 1 bag meat-free crumbles
  • 1 cup pumpkin or squash, canned
  • 1 can (15 ounces) kidney or black beans
  • 1 can (28 ounces) tomatoes, diced
  • 2 tbsp chili powder
  • 2 tsp pumpkin pie spice
  • 1 pc medium onion, chopped
  • Salt and pepper to taste


1) Add all the ingredients in a slow cooker.

2) Cover the lid, turn on the cooker to low heat, and wait for 3-4 hours.

3) When the cooking time is completed, transfer the mixture in a soup pot for further cooking.

4) Place the soup pot on a stove top and bring the dish to a boil.

5) When it boiled, lower the heat, cover the pot, and let it simmer for about 1 hour.

6) Add salt, pepper, and chili powder, according to desired taste.

7) Add your favorite garnish for additional touch.

8) Serve hot and enjoy!

4. Crock-pot Squash, Chickpea, and Red Lentil Stew

vegetarian crockpot recipes

Want to try something different for dinner? Try this squash, chickpea, and red lentil stew, and you’ll surely love it!


  • ¾ cup chickpeas, dried
  • 2 ½ lbs Kabocha or butternut squash, cubed
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 pcs large carrots, cut into half-inch sections
  • 2 tbsp tomato paste
  • 1 pc ginger, minced
  • 1 ½ tsp cumin, ground
  • ¼ tsp saffron
  • 1 large onion, chopped
  • ¼ cup lime juice
  • ¼ cup cilantro leaves, chopped
  • ½ cup unsalted peanuts, chopped
  • Salt and pepper to taste


1) Soak chickpeas in cold water overnight.

2) In the morning, drain the water off the beans with the use of a colander or a strainer.

3) Combine all the ingredients in a crock-pot except for the lime juice, cilantro leaves, unsalted peanuts, and some salt and pepper.

4) Cover the lid and turn on the cooker on low temperature for about 5-7 hours, or until the chickpeas and lentils become tender.

5) When the cooking time is completed, add the lime juice and stir.

6) Add more salt and pepper according to the desired taste.

7) Transfer the stew in a bowl, and sprinkle with cilantro leaves and peanuts.

8) Serve hot and enjoy!

5. Slow Cooker Vegetarian Lasagna

vegetarian crockpot recipes

Sure, stews and soups are most popular in crock-pot, but that doesn’t mean you can’t try other recipes with the amazing crock-pot. If you want to go Italian, try to prepare this slow cooker vegetarian lasagna.


  • 1 pc egg
  • 15 ounces ricotta cheese
  • 3 large Portobello mushroom caps, thinly sliced
  • 5 ounces spinach, chopped
  • 1 pc small zucchini, thinly sliced
  • 1 can (28 ounces) tomatoes, crushed
  • 1 can (28 ounces) tomatoes, diced
  • 3 cloves garlic, minced
  • ½ tsp ground pepper (optional)
  • 15 pcs whole-wheat lasagna noodles, uncooked
  • 3 cups mozzarella cheese, shredded


1) Combine the first five ingredients (egg, ricotta cheese, spinach, mushroom, and zucchini) in a large bowl.

2) In a separate bowl, mix the crushed tomatoes, diced tomatoes, garlic, and pepper.

3) Lightly coat the slower cooker (the bottom and the sides) with a few drops of olive or canola oil, then pour 1 ½ cups of tomato mixture into it.

4) Gently arrange 5 pieces of lasagna noodles over the top of tomato mixture, covering the sauce as much as possible. (Note: It’s fine to overlap the noodles a bit.)

5) Spread half of the vegetable mixture (step 1) over the noodles, then spoon 1 ½ cups of tomato sauce on top of it.

6) Sprinkle it with mozzarella cheese.

7) Repeat the layering process until you make three layers.

8) Cover the slow cooker with its lid, turn on the cooker on low temperature, and wait until the noodles become tender, typically about 2-4 hrs.

9) Once cooked, you can add more cheese, if desired.

So, what are you waiting for? Grab your crock-pot and start making these money-saving vegetarian crock-pot recipes! 


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