There’s something almost magical about coming home to the aroma of a homemade meal ready and waiting in your slow cooker. If you’re looking for ways to eat well on a budget while sticking to a plant-based diet, you’ll love diving into this collection of cheap vegan slow cooker recipes.
Not only are these dishes wallet-friendly, but they’re also hearty, flavorful, and packed with nutrition. Whether you’re a student, a busy parent, or just someone who loves simple, fuss-free meals, these recipes will help you fuel your body and satisfy your cravings.
Plus, the slow cooker does most of the heavy lifting for you—just toss in your ingredients and let time work its magic. Ready to discover your new favorite vegan comfort foods?
Let’s get cooking!
Why You’ll Love This Recipe
- Budget-Friendly: All recipes use affordable pantry staples and seasonal produce to keep costs low.
- Effortless: The slow cooker does most of the work, so you can set it and forget it while you tackle your day.
- Hearty & Delicious: Each dish is designed to be filling and flavorful, proving vegan food is anything but boring.
- Meal-Prep Friendly: These recipes yield generous portions, perfect for lunches and dinners throughout the week.
- Customizable: Easily adapt ingredients based on what you have on hand or personal preferences.
Ingredients
Below is a quick-reference table listing the main ingredients for each featured recipe. Scroll down for detailed ingredient lists and instructions for each dish!
| Recipe | Main Ingredients |
|---|---|
| 1. Slow Cooker Vegan Chili | Black beans, kidney beans, diced tomatoes, corn, onion, bell pepper, chili powder |
| 2. Crockpot Lentil & Vegetable Stew | Brown lentils, carrots, celery, potatoes, tomatoes, spinach, garlic, herbs |
| 3. Slow Cooker Chickpea Tikka Masala | Chickpeas, onion, garlic, ginger, diced tomatoes, coconut milk, garam masala |
| 4. Vegan Slow Cooker Black Bean Soup | Black beans, onion, garlic, bell pepper, cumin, vegetable broth |
Equipment
- Slow Cooker (4-6 quart capacity recommended)
- Cutting Board and Knife for prepping veggies
- Can Opener for canned beans and tomatoes
- Measuring Cups and Spoons
- Large Spoon for mixing and serving
- Optional: Immersion Blender for soups
Instructions
Slow Cooker Vegan Chili
- Prep your ingredients: Dice 1 onion and 1 bell pepper. Rinse and drain 1 can each of black beans and kidney beans.
- Add to the slow cooker: 1 can black beans, 1 can kidney beans, 1 can diced tomatoes (with juice), 1 cup frozen corn, 1 diced onion, 1 diced bell pepper, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- Pour in 2 cups vegetable broth and stir everything well to combine.
- Set the slow cooker on low for 6-8 hours or high for 3-4 hours.
- Give the chili a taste and adjust seasonings if needed before serving. Enjoy with rice, tortilla chips, or a dollop of vegan sour cream!
Crockpot Lentil & Vegetable Stew
- Chop your veggies: Dice 2 carrots, 2 celery stalks, 2 potatoes, and 1 onion. Mince 3 cloves garlic.
- Add to the slow cooker: 1 cup brown lentils (rinsed), chopped veggies, 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp black pepper, and 1 tsp salt.
- Stir to combine, then cover and cook on low for 8 hours or high for 4 hours.
- Stir in 2 cups fresh spinach during the last 15 minutes of cooking. Let wilt.
- Serve hot, garnished with fresh herbs or a squeeze of lemon juice for brightness.
Slow Cooker Chickpea Tikka Masala
- Prepare aromatics: Dice 1 onion, and mince 3 cloves garlic and 1-inch piece ginger.
- In the slow cooker, add: 2 cans chickpeas (drained and rinsed), diced onion, garlic, ginger, 1 can diced tomatoes, 1 can coconut milk, 2 tbsp garam masala, 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
- Stir everything together until well mixed.
- Cook on low for 6-8 hours or high for 3-4 hours, until flavors meld and sauce thickens.
- Serve with cooked rice or naan (vegan), and garnish with cilantro if desired.
Vegan Slow Cooker Black Bean Soup
- Chop 1 onion, 1 bell pepper, and 3 cloves garlic.
- To the slow cooker, add: 2 cans black beans (drained and rinsed), onion, bell pepper, garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 4 cups vegetable broth.
- Stir well, cover, and cook on low for 6-8 hours or high for 3-4 hours.
- For a creamier texture, use an immersion blender to blend part of the soup.
- Serve hot with lime wedges and fresh cilantro on top.
Tips & Variations
Tip: Always rinse canned beans to reduce sodium and improve taste!
- Spice It Up: Add chopped jalapeños or a dash of cayenne for extra heat.
- Bulk Up Meals: Toss in extra veggies like zucchini, squash, or sweet potatoes based on what’s in season or on sale.
- Swap Ingredients: Substitute kidney beans for pinto beans, or use different greens like kale instead of spinach.
- Make It Creamy: Stir in a spoonful of peanut butter or tahini to add richness to stews and chilis.
- Freezer Friendly: Portion leftovers into containers and freeze for quick meals later!
Nutrition Facts
- Chop your veggies: Dice 2 carrots, 2 celery stalks, 2 potatoes, and 1 onion. Mince 3 cloves garlic.
- Add to the slow cooker: 1 cup brown lentils (rinsed), chopped veggies, 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp black pepper, and 1 tsp salt.
- Stir to combine, then cover and cook on low for 8 hours or high for 4 hours.
- Stir in 2 cups fresh spinach during the last 15 minutes of cooking. Let wilt.
- Serve hot, garnished with fresh herbs or a squeeze of lemon juice for brightness.
Slow Cooker Chickpea Tikka Masala
- Prepare aromatics: Dice 1 onion, and mince 3 cloves garlic and 1-inch piece ginger.
- In the slow cooker, add: 2 cans chickpeas (drained and rinsed), diced onion, garlic, ginger, 1 can diced tomatoes, 1 can coconut milk, 2 tbsp garam masala, 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
- Stir everything together until well mixed.
- Cook on low for 6-8 hours or high for 3-4 hours, until flavors meld and sauce thickens.
- Serve with cooked rice or naan (vegan), and garnish with cilantro if desired.
Vegan Slow Cooker Black Bean Soup
- Chop 1 onion, 1 bell pepper, and 3 cloves garlic.
- To the slow cooker, add: 2 cans black beans (drained and rinsed), onion, bell pepper, garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 4 cups vegetable broth.
- Stir well, cover, and cook on low for 6-8 hours or high for 3-4 hours.
- For a creamier texture, use an immersion blender to blend part of the soup.
- Serve hot with lime wedges and fresh cilantro on top.
Tips & Variations
Tip: Always rinse canned beans to reduce sodium and improve taste!
- Spice It Up: Add chopped jalapeños or a dash of cayenne for extra heat.
- Bulk Up Meals: Toss in extra veggies like zucchini, squash, or sweet potatoes based on what’s in season or on sale.
- Swap Ingredients: Substitute kidney beans for pinto beans, or use different greens like kale instead of spinach.
- Make It Creamy: Stir in a spoonful of peanut butter or tahini to add richness to stews and chilis.
- Freezer Friendly: Portion leftovers into containers and freeze for quick meals later!
Nutrition Facts
- Chop 1 onion, 1 bell pepper, and 3 cloves garlic.
- To the slow cooker, add: 2 cans black beans (drained and rinsed), onion, bell pepper, garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 4 cups vegetable broth.
- Stir well, cover, and cook on low for 6-8 hours or high for 3-4 hours.
- For a creamier texture, use an immersion blender to blend part of the soup.
- Serve hot with lime wedges and fresh cilantro on top.
Tips & Variations
Tip: Always rinse canned beans to reduce sodium and improve taste!
- Spice It Up: Add chopped jalapeños or a dash of cayenne for extra heat.
- Bulk Up Meals: Toss in extra veggies like zucchini, squash, or sweet potatoes based on what’s in season or on sale.
- Swap Ingredients: Substitute kidney beans for pinto beans, or use different greens like kale instead of spinach.
- Make It Creamy: Stir in a spoonful of peanut butter or tahini to add richness to stews and chilis.
- Freezer Friendly: Portion leftovers into containers and freeze for quick meals later!
Nutrition Facts
| Recipe | Calories | Protein (g) | Fiber (g) | Fat (g) | Notes |
|---|---|---|---|---|---|
| Vegan Chili (per serving) | 220 | 11 | 12 | 2 | Low fat, high fiber |
| Lentil & Veggie Stew | 200 | 13 | 14 | 1.5 | Rich in iron & folate |
| Chickpea Tikka Masala | 280 | 10 | 9 | 7 | Higher healthy fats (coconut milk) |
| Black Bean Soup | 180 | 9 | 10 | 1 | Excellent for meal prep |
Note: Nutrition facts are approximate and will vary based on specific ingredients and serving sizes.
Serving Suggestions
- Vegan Chili: Delicious with brown rice, quinoa, or atop a baked potato. Top with avocado, fresh cilantro, or a sprinkle of nutritional yeast.
- Lentil & Veggie Stew: Serve with crusty bread or over a scoop of cooked barley for a heartier meal.
- Chickpea Tikka Masala: Best enjoyed with steamed basmati rice, vegan naan, or even over roasted veggies.
- Black Bean Soup: Add a squeeze of lime, a dollop of vegan yogurt, and tortilla strips for crunch.
Want to pair your meal with a unique side or dessert? Try our Lemon Straws Recipe for a sweet finish, or browse our Low Fodmap Appetizer Recipes for light starters!
Conclusion
Cooking healthy, satisfying meals doesn’t have to cost a fortune—or take up your whole evening. With these cheap vegan slow cooker recipes, you can enjoy delicious, plant-based comfort food that keeps both your stomach and your budget happy.
The slow cooker is truly a lifesaver for busy weeks, and with a few affordable ingredients, you’ll be amazed at the flavors you can create.
Don’t be afraid to experiment with whatever veggies and beans you have on hand. The beauty of these recipes lies in their flexibility!
For more creative vegan ideas, check out our Harvest Hash Recipe and our popular Lion’S Mane Mushroom Crumble Recipes. Happy slow cooking!
📖 Recipe Card: Slow Cooker Vegan Lentil Stew
Description: A hearty and budget-friendly vegan stew made with lentils and vegetables. Perfect for easy meal prep and packed with plant-based protein.
Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 6 servings
Ingredients
- 1 1/2 cups dried brown lentils, rinsed
- 4 cups vegetable broth
- 1 large onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups chopped spinach
Instructions
- Add lentils, broth, onion, carrots, celery, tomatoes, and garlic to slow cooker.
- Stir in thyme, paprika, pepper, and salt.
- Cover and cook on low for 6 hours or until lentils are tender.
- Stir in chopped spinach and cook for 5 more minutes.
- Serve hot.
Nutrition: Calories: 210 | Protein: 12g | Fat: 1g | Carbs: 39g
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