I’m Kayla. I cook a lot, and I’m busy. The slow cooker saves me on long days. I’ve tested a bunch of vegan Crock-Pot meals in my own kitchen. (You can read the blow-by-blow in my full vegan Crockpot recap.) Some were cozy and perfect. A couple got weird. You know what? That’s fine. I’ll tell you what worked for me, what flopped, and the little fixes that made dinner sing.
I used a 6-quart Crock-Pot and the slow-cook mode on my Instant Pot. When I cooked at my mom’s place, I used her 4-quart Hamilton Beach. Times matched up pretty well across all three. If you’re just starting out with plant-based slow-cooking, the no-nonsense guide in Vegan 101: Vegan Cooking with a Slow Cooker lays out the gear, timing, and pantry basics in one tidy place.
Quick note before we cook: don’t lift the lid unless you must. It adds 20 minutes, easy. Also, I hold back salt and anything creamy until near the end. It keeps texture nice.
For extra inspiration on flavor combos, I sometimes peek at the seasonal vegan dishes over at Bistro Le Clochard and steal their garnish ideas.
Smoky Lentil Sweet Potato Chili (My Weeknight Hero)
This one tastes like fall, even in April. It’s hearty, thick, and a touch sweet from the yams.
- 1.5 cups dry green or brown lentils, rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 can (28 oz) crushed tomatoes
- 4 cups veggie broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 to 2 chopped chipotle peppers in adobo (start with 1)
- 2 tbsp tomato paste
- 1 tsp cocoa powder (secret move)
- Salt at the end
- Lime wedges and cilantro for serving
How I cook it:
- Add everything except salt and lime.
- Low for 7 to 8 hours, or high for 4 to 5.
- Stir in salt and a squeeze of lime at the end.
Real talk: The first time, I tossed in a little salt early and it was still fine, but the lentils took longer. Day two leftovers? Even better. I crush tortilla chips on top because I’m me. It’s also stellar with a scoop of my lightning-fast 4-ingredient guacamole.
Tip: If it’s too thick, add a splash of broth. If it’s mild, add more chipotle. If it’s too spicy, add a tiny bit of maple syrup.
Verdict: Cozy, wallet-friendly, kid-approved with cornbread. I make this twice a month.
Creamy Coconut Chickpea Tikka (Silky, Not Fussy)
This one feels fancy, but it’s very chill. The hint of sweet coconut makes the spices bloom.
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 3 cans chickpeas, drained and rinsed
- 1 cup veggie broth
- 1 tsp sugar (balances the acid)
- 1 can full-fat coconut milk (stir in at the end)
- Salt to taste
- 1 cup frozen peas (last 15 minutes)
- Lime for serving
How I cook it:
- Add everything except coconut milk, peas, and salt.
- Low for 4 to 5 hours.
- Stir in coconut milk, peas, and salt for the last 20 to 30 minutes.
True story: I once added the coconut milk at the start. It split. Looked odd, tasted okay, but not cute. So now I always add it late. I serve it with basmati rice and a lot of lime.
Verdict: Creamy, mild spice, big batch. Great for lunch meal prep.
Mushroom Barley Stew (Rainy Day Bowl)
This is earthy and rich. It tastes like a hug in a bowl. I eat it with toasted rye bread.
- 1 lb cremini mushrooms, sliced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup pearl barley (not quick-cook)
- 6 cups veggie broth
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 bay leaf
- Black pepper
- 1 tsp Better Than Bouillon (No Chicken) if you have it
- Salt at the end
- Optional: 1 tsp white miso + 1 tsp balsamic, stirred in at the end
How I cook it:
- Add all but the miso, balsamic, and salt.
- Low for 7 to 8 hours.
- Stir in miso and balsamic at the end; then salt to taste.
I used quick barley once and it turned mushy. Not again. Pearl barley keeps a nice bite. The soy sauce adds umami. It makes it taste deep, like it simmered all day on a stove.
Verdict: Heavy spoon, happy heart. My dad asked for seconds, which never happens with mushrooms.
Peanut-Lime Jackfruit Tacos (Game Night Favorite)
Pulled jackfruit is fun. It shreds like meat, but it’s all plant. My trick is to crisp it a bit at the end.
- 2 cans young green jackfruit in brine, drained and rinsed well
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp sriracha (more if you like heat)
- 2 tbsp brown sugar
- 2 tbsp lime juice (plus more to finish)
- 1 cup veggie broth
- Warm tortillas, cabbage slaw, and cilantro for serving
How I cook it:
- Whisk peanut butter, soy, sriracha, sugar, lime juice, and broth.
- Add jackfruit, onion, garlic, ginger to the pot. Pour sauce on top.
- Low for 4 hours.
- Shred with two forks, then cook 20 to 30 minutes more so it soaks up sauce.
Heads up: Do not use jackfruit in syrup. I did once. Too sweet. I sometimes drizzle a cool spoonful of avocado crema inspired by this three-way taste test for extra creaminess. Also, after slow cooking, I spread the jackfruit on a sheet pan and broil for 3 to 5 minutes. It gets little crispy bits. Then I splash more lime on top. So good.
Verdict: Bright, nutty, and messy in the best way. Great with a cold lager and crunchy slaw.
Overnight Apple-Cinnamon Steel Cut Oats (Set It, Sleep, Eat)
Breakfast that cooks while you sleep. It smells like a fall candle, but you can eat it.
- 1 cup steel cut oats
- 2 apples, chopped
- 1 tsp cinnamon
- Pinch nutmeg
- Pinch salt
- 3 1/2 cups water + 1/2 cup almond milk (milk added at the end)
- 2 tbsp maple syrup (or after, to taste)
- Optional: raisins or chopped dates
How I cook it:
- Add oats, apples, cinnamon, nutmeg, salt, and water.
- Low for 7 to 8 hours.
- Stir in almond milk and maple syrup in the morning.
I tried adding almond milk at the start once and it stuck a bit. Not burned, but sticky. Adding it at the end kept it creamy. I top mine with almond butter and a few pecans.
Verdict: Warm, cozy, not too sweet. Gets me out the door on time.
Little Tips That Saved My Dinners
- Layer smart: onions on the bottom, then beans or grains, then sauce. It cooks even.
- Bloom spices: microwave onion with a bit of oil and the spices for 2 minutes first. It wakes them up.
- Salt late: it keeps beans and grains tender.
- Add acid at the end: a squeeze of lemon or lime brightens the whole pot.
- Don’t overfill: two-thirds full is the sweet spot.
- Canned beans are easy: dried beans can work, but they need more time and care. I use Goya chickpeas or store brands most nights.
For even more smart ways to tweak temperature, layering, and batch size, the comprehensive rundown from Forks Over Knives breaks down eight clever tactics you can apply to any pot.