BuzzFeed Slow Cooker Fall Recipes Vegan and Delicious Ideas

As the crisp air of fall settles in, there’s nothing quite like coming home to the warm, comforting aroma of a slow cooker meal. If you’re embracing a vegan lifestyle or simply looking to add more plant-based meals to your fall menu, BuzzFeed’s slow cooker fall recipes offer a perfect blend of convenience, flavor, and seasonal goodness.

These dishes harness the hearty flavors of autumn vegetables, warming spices, and wholesome ingredients, all slow-cooked to perfection while you go about your day. Whether you’re craving a rich stew, a savory chili, or a luscious curry, these recipes will have your slow cooker working overtime to deliver delicious, nutritious meals with minimal effort.

In this post, we’ll explore some of the best vegan slow cooker recipes inspired by BuzzFeed’s fall collection, highlighting why they’re perfect for cozy evenings, sharing tips on preparation, and how to customize them for your taste.

Let’s dive into these soul-satisfying, plant-powered dishes that celebrate the flavors of fall!

Why You’ll Love This Recipe

These vegan slow cooker recipes are a game-changer for busy fall days. First, they require minimal hands-on time, letting your slow cooker do all the work.

The recipes are packed with seasonal vegetables like butternut squash, sweet potatoes, and kale, delivering nutrients and flavor that embody autumn’s bounty.

Using warming spices like cinnamon, smoked paprika, and cumin, these dishes evoke cozy vibes that satisfy your comfort food cravings without any animal products.

Plus, they’re perfect for meal prep – make a big batch and enjoy leftovers all week long. Whether you’re a seasoned vegan or just experimenting with plant-based meals, these recipes will quickly become staples in your kitchen.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes, with juices
• 1 cup vegetable broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups chopped kale, stems removed
• 2 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cinnamon
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 tbsp maple syrup (optional for sweetness)

Equipment

• Slow cooker (at least 4-6 quarts)
• Sharp knife for chopping vegetables
• Cutting board
• Measuring spoons
• Mixing spoon or spatula
• Can opener

Instructions

1. Prepare the vegetables: Peel and cube the butternut squash and sweet potatoes. Chop the onion, bell pepper, and kale. Mince the garlic cloves.
2. Sauté aromatics (optional): In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until fragrant and translucent. This step enhances flavor but can be skipped for convenience.
3. Add ingredients to the slow cooker: Transfer the sautéed onion and garlic (or raw if skipping) into the slow cooker. Add the butternut squash, sweet potatoes, bell pepper, black beans, diced tomatoes, and vegetable broth.
4. Season the mixture: Sprinkle smoked paprika, cumin, cinnamon, salt, and pepper over the ingredients. Stir gently to combine.
5. Cook low and slow: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The vegetables should be tender and flavors well blended.
6. Add kale and maple syrup: About 30 minutes before the end of cooking, stir in the chopped kale and optional maple syrup. Cover and continue cooking until kale is wilted.
7. Final taste and seasoning: Before serving, taste and adjust seasoning as needed, adding more salt, pepper, or spices to your preference.
8. Serve warm: Ladle into bowls and enjoy your hearty vegan fall slow cooker meal!

Tips & Variations

“Slow cooking brings out the best in fall vegetables, but don’t hesitate to add your favorite seasonal ingredients like mushrooms, carrots, or parsnips for extra depth.”

• For added protein: Toss in cooked lentils or quinoa at the end of cooking to make this meal even heartier.
• Spice it up: Add a diced jalapeño or a pinch of chili flakes for a warming kick.
• Make it creamy: Stir in a splash of coconut milk or a dollop of cashew cream before serving for a richer texture.
• Herb upgrade: Fresh herbs like cilantro or parsley added at the end bring a bright finish.
• Meal prep tip: This recipe freezes well, so make a big batch and store portions for quick weeknight meals.

Nutrition Facts

Serving Suggestions

This vegan slow cooker recipe pairs wonderfully with warm crusty bread or a bowl of fluffy quinoa to soak up the delicious sauce.

For a complete meal, serve alongside a crisp green salad dressed with a zesty lemon vinaigrette or try it with roasted Brussels sprouts for extra seasonal flair.

If you’re looking for more vegan inspiration, check out our Lemon Ricotta Pasta With Arugula Recipe or the delightful Lion’S Mane Mushroom Crumble Recipes.

Conclusion

BuzzFeed’s slow cooker vegan fall recipes are a perfect way to savor the flavors of the season with minimal effort and maximum taste. These dishes celebrate the best of autumn’s harvest, bringing together nutritious vegetables, rich spices, and comforting textures that will warm you up on chilly days.

Whether you’re a busy professional, a student, or a home cook wanting to simplify your weeknight dinners, the slow cooker makes it easier than ever to enjoy wholesome, plant-based meals.

Experiment with these recipes by adding your favorite seasonal ingredients and spices, and don’t forget to explore other delicious vegan dishes like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

The slow cooker is your best friend this fall, turning simple ingredients into unforgettable meals that nourish body and soul.

More BuzzFeed Slow Cooker Fall Recipes Vegan to Try

Slow Cooker Pumpkin Chili

This hearty pumpkin chili is a vegan twist on a classic fall favorite, packed with beans, tomatoes, and warming spices that will fill your home with cozy aromas.

• 1 can (15 oz) pumpkin puree
• 2 cans (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste

1. Combine all ingredients in the slow cooker.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Adjust seasoning before serving.

Slow Cooker Apple Cinnamon Oatmeal

Start your fall mornings with a warm bowl of apple cinnamon oatmeal slow-cooked to creamy perfection. This vegan breakfast is simple and satisfying.

• 1 cup steel-cut oats
• 2 cups apple juice
• 2 cups water
• 2 apples, peeled and diced
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Maple syrup to taste

1. Place all ingredients except maple syrup in the slow cooker.
2. Cook on low for 7-8 hours overnight.
3. Stir and sweeten with maple syrup before serving.

Slow Cooker Vegan Lentil Soup

This rich lentil soup is loaded with root vegetables and herbs, making it a perfect hearty meal for chilly autumn evenings.

• 1 cup dried brown lentils, rinsed
• 3 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp oregano
• Salt and pepper to taste

1. Add all ingredients to the slow cooker and stir.
2. Cook on low for 7-8 hours or high for 4-5 hours until lentils are tender.
3. Adjust seasoning and serve warm.

For more delicious ideas, explore our Low Fodmap Appetizer Recipes or try the flavorful Cajun Ranch Wing Sauce Recipe (vegan version).

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