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The Best Vegan Crockpot Recipes For Fall

Updated on November 24, 2013

The ultimate in flavorful one-pot meals

Let's face it, there's nothing more rewarding than the aroma of a delicious home cooked meal. Wonderful home cooked healthy vegan meals can fit into your busy schedule, its simple with the use of a crockpot. A crockpot or slow cooker allows you to toss in a few ingredients first thing in the morning - a robust stew, a flavorful soup or a wonderful pasta sauce - then in the evening when you are ready to eat, dinner's done.

The recipes presented here are all tried and true, delicious and good for you, complete with an incredible marriage of flavors that can only come from lengthy cooking times. Feel free to experiment with your own variations to these recipes and enjoy the pleasures of coming home to mouthwatering aromas.

Image from Fat Free Vegan a wonderful blog with some fantastic recipes, including (pictured) delicious Irish white bean and cabbage stew.


About The Crockpot And Cooking With The Crockpot

Why you absolutely need to own one

Crockpot cooking makes for fast, great tasting meals that easily fit into your schedule. You can put together most crockpot recipes in 15 to 30 minutes, simply measure, chop, toss it in and turn it on. Several hours later, dinner is done.

Crockpots come in two basic shapes - round and rectangular - and in medium and large sizes. At the core the crockpot is a heavy ceramic bowl which is usually removable for easy washing, and you can even store it in the refrigerator before or after cooking. The crockpot is very energy efficient. When set to low it actually draws less electricity than a 100 watt light bulb. It is therefore economical and won't overheat the kitchen, even if cooking something for 10 to 12 hours. The crockpot also fits nicely on any countertop and stores well in pantries.

Gentle all day simmering blends the richness of flavors together. Vegetables that work best in the crockpot are dense root vegetables - carrots, turnips, celery root, potatoes, onions, and rutabagas. Brussel sprouts, broccoli and cauliflower which have stronger flavors and greens such as kale and spinach can be added to the crockpot later during the last hour to 15 minutes of cooking time.

Image from The Daily Veggie , another source for excellent veggie crockpot recipes

Check Out The Ultimate Crockpot Here

Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33967)
Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33967)

This Crockpot by Hamilton Beach is easy to use, programable and holds 6 quarts. One great feature this crockpot has over many others is that after reaching the desired internal food temperature, the slow cooker automatically shifts to keep-warm mode such that your food does not get overcooked. Another awesome feature is the clip-tight gasket lid. It's perfect for traveling to pot-luck dinners without worrying that you will ruin the upholstery in your car from a spill.


Hearty Bean Stew

What you need:

* 1 can sliced whole plum tomatoes

* 1 cup dried red kidney beans

* 1 cup dried lima beans

* 1 cup dried black or pinto beans

* 1 cup corn

* 1/2 cup brown rice

* 2 medium onions, chopped or quartered and separated.

* 6 cloves of garlic, chopped

* 1 large red pepper, diced or cut into thin strips

* 1 tablespoon chili powder

* 1 teaspoon ground cumin

* 1/4 teaspoon ground allspice

* 1/4 teaspoon ground coriander

* 1 tablespoon red wine vinegar


Soak the beans in enough water to cover them for at least 4 - 6 hours, overnight is best. Combine the tomatoes, beans,corn, rice, garlic, onions, and red peppers, along with the chili powder, cumin, allspice,coriander and vinegar in the crockpot. Cover and cook on LOW for 7- 9 hours or on HIGH for 4 - 6 hours.

* You can substitute canned beans over dried beans to make this recipe even easier, just shorten the cook times by 2 hours. Dried beans are recommended and better for the following reasons:

- They are sodium free

- They are much tastier and have a better texture

- They are cheaper and better for the environment, less waste

- No Bisphenol A (BPA) which is in the plastic liner of all canned foods.

Apple and Butternut Squash Soup

What you need:

* 1 butternut squash, peeled and cut into 3/4 inch pieces

* 3 - 4 potatoes peeled and cut into 3/4 inch pieces

* 1 large green apple, peeled and chopped

* 1 onion, chopped

* 2 cups vegetable broth

* 1 tablespoon vegan butter

* 1 teaspoon pumpkin pie spice

* pinch of salt and pepper to taste.


Combine squash, potatoes, onion, broth and apples in crockpot. Cover and cook on LOW 5 - 6 hours or until potatoes ar tender, or HIGH for 3 - 4 hours. Stir in pumpkin pie spice, vegan butter and salt and pepper at the end and let sit for 3 minutes to blend the flavors. You can use ground ginger, nutmeg for the pumpkin pie spice if you don't have any on hand.


Stuft Delicata or Acorn Squash

mmmmm my personal favorite

What you need:

* 2 delicata squash or 1 acorn squash

* 1/2 cup brown rice

* 1 carrot chopped

* 1 - 2 pieces of celery chopped

* 1 small minced green pepper

* 1 clove garlic, minced

* 1 onion, chopped

* 2 cups water

* 1 teaspoon tumeric


Cut the squash in half lengthwise and scoop out the seeds. Combine the rice, carrots, celery, peppers, onions, garlic and tumeric and spoon the mixture into the squash cavities. Pour 1 cup water into the bottom of the crockpot. Place the stuft squash face up in the crockpot and add 1 cup water into each of the squash cavities. Cook on LOW for 5 - 7 hours, until the rice and squash is tender. A nice addition is to add chopped almonds to the mixture or as a topping when serving.

Image and tips on cooking all types of squash can be found at Recipe Tips

Steamy Potatoes and Lima Beans

What you need:

* 2 large potatoes, peeled and chopped into 3/4 inch pieces

* 1 cup dried lima beans

* 2 carrots, peeled and chopped

* 1 onion, chopped

* 1 bunch Brussel sprouts

* 1 teaspoon sweet paprkia

* salt and pepper to taste

* 1 tablespoon vegan butter

* 2 cups vegetable broth


Soak lima beans in cold water for 4 -6 hours prior to preparing the meal. Place potatoes, lima beans, carrots, onion, vegetable broth, vegan butter and paprika into crockpot. Cook on HIGH for 4 hours or until potatoes and beans are tender. During the last 15 - 30 minutes of cooking, add the brussel sprouts. Salt and pepper to taste.

Comments on Vegan Cooking? - I would love to hear from you

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    • profile image

      me 2 years ago

      Savanna I had the same question, does not seem like enough.

    • profile image

      Savannah 3 years ago

      In the bean stew, is the only liquid the can of tomatoes?

    • AnnRadley profile image

      AnnRadley 3 years ago

      Thank you for this lens. I am vegan now and love discovering new recipes! And I love my crock pot, so comforting to have something going in it

    • profile image

      ssphia 3 years ago

      Great recipes, sounds delicious! Thanks for sharing!

    • profile image

      anonymous 3 years ago

      Very nice! I've got some beans soaking right now for one!

    • profile image

      ShelbyLinMarie 4 years ago

      I love squash! Thank you for the recipes.

    • LluviaDeArte profile image

      LluviaDeArte 4 years ago

      This lens is wonderful. Thank you for some much needed ideas on a classic topic. This is fresh and so awesome. Thank you for writing such a cool lens. I will be trying these yummy new recipes.

    • profile image

      anonymous 4 years ago

      I'm not a great cook, but I usually can handle cooking in a crock pot :) I would love to eat more vegan meals because I truly believe that's the healthiest way to eat.

    • TrixiPix profile image

      TrixiPix 5 years ago

      Oooh, these look amazing! I have an old-style crock pot that was left behind when I moved into my flat and I've never really used it before. Time to dig it out methinks!

    • profile image

      anonymous 6 years ago

      Thanks for this fantastic lens! I am going to stop on the way home from work and get ingredients to make the butternut squash-apple soup! Looks delicious! I am always looking for good vegan recipes -- and crockpot recipes are perfect this time of year!

    • ScareYouDiva profile image

      ScareYouDiva 6 years ago

      I love Delicata squash. I'm going to try that one first

    • wilddove6 profile image

      wilddove6 6 years ago

      Excellent lens!

      I've just gotten into vegan crock pot cooking, and these recipes look delicious!!

      I wouldn't have thought you could do stuffed squash! Very cool!

    • compugraphd profile image

      compugraphd 6 years ago


      I have a vegan recipe blog --

    • ChrisDay LM profile image

      ChrisDay LM 6 years ago

      You hero! (heroine!)

    • ManojBala profile image

      MANOJBALAKRISHNAN 6 years ago from Abu Dhabi

      A fine lens with tasty Ideas! Visit my les about fruits

    • profile image

      SofiaMann 7 years ago

      Thanks for the recommendations. Nice lens.

    • profile image

      anonymous 7 years ago

      Some good recipes on here. Thanks

    • profile image

      anonymous 7 years ago

      Another awesome lens from you, LotusPetalYoga, I love my crockpot. I throw whatever vegetables and meat that are leftover in the fridge, add some stock, a bay leaf and peppercorns. Eight hours later, when I get home from work, the meal is ready.

    • nightbear lm profile image

      nightbear lm 7 years ago

      I am not vegan but I LOVE vegetables. And I am always looking for ways to use my crockpot. I loved your ideas and I think your lens is beautiful. Great job.

    • GmaSoup profile image

      GmaSoup 7 years ago

      Sounds yummy, hmm I can smell it cooking already. Thanks for the recipes

    • hlkljgk profile image

      hlkljgk 7 years ago from Western Mass

      i just love the sound of these simple, one pot home cooked vegan meals! thanks for sharing :)