Cheap Vegan Crockpot Recipes for Easy, Tasty Meals

Eating delicious, hearty vegan meals on a tight budget is not only possible—it can be incredibly easy thanks to your trusty crockpot! Whether you’re a busy student, a parent feeding a family, or just looking to cut down on grocery bills, cheap vegan crockpot recipes are your ticket to flavorful, nutritious, and satisfying food with minimal fuss.

By combining affordable staples like beans, lentils, rice, and seasonal veggies, you can create soul-warming meals that practically cook themselves while you go about your day. In this post, I’ll share my favorite cheap vegan crockpot recipes—each one a crowd-pleaser, loaded with plant-based protein, and perfect for meal prep.

Read on for a collection of recipes that are as kind to your wallet as they are to the planet and your taste buds!

Why You’ll Love This Recipe

• Budget-Friendly: These recipes use pantry staples and low-cost vegetables, making them perfect for anyone looking to save money.
• Set-It-and-Forget-It: Crockpot cooking means you can toss everything in, walk away, and come back to a hot, comforting meal.
• Nutritious & Filling: Full of plant-based protein, fiber, and vitamins to keep you energized and satisfied.
• Perfect for Meal Prep: Make big batches to enjoy all week or freeze for later.
• Customizable: Mix and match veggies and spices based on what you have on hand.
• Family-Friendly: Mild yet flavorful, these dishes are loved by kids and adults alike.

Cheap Vegan Crockpot Recipes: The Ultimate List

Below, you’ll find a selection of my favorite budget vegan crockpot recipes. Each one is simple, uses affordable ingredients, and is tested to deliver maximum flavor.

Let’s dig in!

Crockpot Vegan Chili

Ingredients

• 1 onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 2 carrots, diced
• 1 can (15oz) black beans, drained and rinsed
• 1 can (15oz) kidney beans, drained and rinsed
• 1 can (15oz) pinto beans, drained and rinsed
• 1 can (28oz) diced tomatoes
• 1 cup frozen corn
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper to taste
• 2 cups vegetable broth

Equipment

• Crockpot/Slow Cooker (4-quart or larger)
• Knife and Cutting Board
• Measuring cups and spoons
• Wooden spoon or spatula
• Can opener

Instructions

1. Prep your veggies: Dice the onion, mince the garlic, chop the bell pepper, and dice the carrots.
2. Add to crockpot: Place all vegetables, beans, tomatoes, corn, and tomato paste in the crockpot.
3. Season: Add chili powder, cumin, smoked paprika, salt, and pepper.
4. Add broth: Pour in the vegetable broth and stir everything to combine.
5. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
6. Taste and adjust: Taste and adjust salt or spice levels before serving.
7. Serve hot: Ladle into bowls and top with fresh cilantro, avocado, or your favorite toppings.

Tips & Variations

• Mix up the beans: Use any combination of beans you have on hand—cannellini, navy, or garbanzo all work well.
• Spice it up: Add diced jalapeño or chipotle peppers for extra heat.
• Bulk it up: Stir in cooked quinoa or brown rice at the end for a heartier chili.
• Freezer-friendly: This chili freezes beautifully. Cool completely, then portion into containers and freeze for up to 3 months.

“For an extra protein boost, stir in a handful of TVP (textured vegetable protein) or cooked lentils before serving.”

Nutrition Facts

Serving Suggestions

• Top with sliced avocado, fresh cilantro, and a squeeze of lime.
• Serve over warm rice or with a side of Low Salt Biscuits for a complete meal.
• Pair with a crisp side salad or steamed greens.

Crockpot Lentil & Vegetable Stew

Ingredients

• 1 1/2 cups dry brown or green lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 2 potatoes, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (15oz) diced tomatoes
• 5 cups vegetable broth
• 1 tsp thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• Salt to taste
• 1 cup frozen peas or green beans (added at the end)

Equipment

• Crockpot/Slow Cooker (4-quart or larger)
• Knife and Cutting Board
• Measuring cups and spoons
• Can opener

Instructions

1. Chop vegetables: Dice carrots, celery, potatoes, and onion. Mince garlic.
2. Combine ingredients: Add all vegetables, lentils, tomatoes, and seasonings to the crockpot.
3. Add broth: Pour in the vegetable broth and stir well.
4. Cook: Cover and cook on low for 7-8 hours or high for 3-4 hours, until lentils and veggies are tender.
5. Add peas/green beans: 15 minutes before serving, stir in peas or green beans. Heat through.
6. Adjust seasoning: Taste and add salt or pepper if needed.
7. Serve: Ladle into bowls and enjoy!

Tips & Variations

• Make it Italian: Add 1 tsp dried basil and oregano, serve with a sprinkle of vegan parmesan.
• Swap veggies: Use whatever root vegetables you have, such as parsnips or sweet potato.
• Add greens: Stir in baby spinach or kale at the end for extra nutrition.

“Leftovers taste even better the next day—perfect for meal prepping lunches.”

Nutrition Facts

Serving Suggestions

• Serve with crusty bread or over cooked rice.
• Top with a swirl of olive oil and cracked black pepper.
• Pair with a simple Lemon Ricotta Pasta with Arugula for a cozy dinner.

Crockpot Curried Chickpea & Potato Stew

Ingredients

• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (15oz) chickpeas, drained and rinsed
• 1 can (15oz) diced tomatoes
• 1 can (13oz) coconut milk
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp ground ginger
• 1/2 tsp cayenne pepper (optional for heat)
• Salt & pepper to taste
• 2 cups vegetable broth
• 1 cup frozen spinach (added before serving)

Equipment

• Crockpot/Slow Cooker
• Knife and Cutting Board
• Measuring cups and spoons
• Can opener

Instructions

1. Prep veggies: Dice potatoes and onion, mince garlic.
2. Layer ingredients: Add potatoes, onion, garlic, chickpeas, tomatoes, coconut milk, and all spices to the crockpot.
3. Add broth: Pour in vegetable broth and stir to combine.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
5. Add spinach: 10 minutes before serving, stir in frozen spinach. Let it wilt and heat through.
6. Adjust seasoning: Taste and add salt or pepper as needed.
7. Serve: Ladle into bowls and enjoy with rice or naan.

Tips & Variations

• Swap chickpeas: Use lentils or white beans if that’s what you have.
• Make it creamy: Add an extra splash of coconut milk for richer flavor.
• Up the veggies: Add diced carrots, peas, or bell peppers for added color and nutrition.

“Curry powder varies in heat—start with less, and add more to taste.”

Nutrition Facts

Serving Suggestions

• Serve over steamed basmati rice or with warm naan bread (vegan-friendly).
• Garnish with fresh cilantro and a wedge of lime.
• Pair with a crisp cucumber salad or a tangy Maple Bourbon Pickle for contrast.

Simple Crockpot Black Bean Soup

Ingredients

• 2 cans (15oz each) black beans, drained and rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• Salt to taste
• 4 cups vegetable broth
• 1 tbsp lime juice (added before serving)

Equipment

• Crockpot/Slow Cooker
• Knife and Cutting Board
• Measuring cups and spoons
• Can opener
• Immersion blender (optional for creamier texture)

Instructions

1. Chop veggies: Dice onion, carrots, and celery. Mince garlic.
2. Add to crockpot: Combine all ingredients except lime juice in the crockpot.
3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Blend (optional): For a creamier soup, use an immersion blender to blend part of the soup directly in the crockpot.
5. Add lime juice: Stir in lime juice before serving.
6. Serve: Ladle into bowls and garnish as desired.

Tips & Variations

• Add veggies: Stir in diced sweet potato or bell pepper for extra flavor.
• Spice it up: Add a chopped chipotle pepper in adobo for a smoky kick.
• Make it a meal: Serve over cooked quinoa or rice.

“Soup thickens as it sits—add extra broth when reheating if needed.”

Nutrition Facts

Serving Suggestions

• Top with diced avocado and fresh cilantro.
• Serve with tortilla chips or a side of Low Salt Biscuit.
• Finish with a swirl of vegan yogurt or hot sauce.

Tips & Variations for All Recipes

• Buy in bulk: Dry beans, lentils, and rice are much cheaper per serving than canned or pre-cooked.
• Use frozen veggies: They’re affordable, convenient, and just as nutritious as fresh.
• Batch cook: Double the recipe and freeze extra portions for busy weeks.
• Shop seasonally: Use whatever vegetables are on sale or in season for the best prices and flavor.
• Flavor boosters: A spoonful of miso paste, a splash of soy sauce, or a squeeze of citrus can take flavors to the next level without spending extra.
• Looking for more budget-friendly inspiration? Check out our Low Fodmap Appetizer Recipes and Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for even more ideas!

Conclusion

Cheap vegan crockpot recipes are the ultimate kitchen hack for anyone looking to eat well, save money, and save time. With just a few budget-friendly ingredients, a trusty slow cooker, and a little bit of spice, you can whip up nourishing meals that will have everyone asking for seconds.

Whether you’re meal prepping for the week, feeding a crowd, or just want a cozy bowl of something comforting, these recipes deliver on both flavor and value. Remember, the best meals come from a little creativity and a lot of love—so feel free to adapt these recipes to whatever you have on hand.

Happy slow cooking, and enjoy every bite!

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