Vegan slow-cooker recipes
Create comforting plant-based dinners in your slow cooker, with no fuss and minimal washing up. Get creative with everything from Sri Lankan cashew curry to aromatic chickpea stew
Looking for vegan slow-cooker recipes? Want to use your slow cooker to make comforting plant-based meals? Try our recipes below, then check out our favourite vegan meals and vegetarian slow-cooker recipes. Make sure you get enough protein in your diet with our guide to the best vegan protein sources.
Vegan slow-cooker recipes
Try our easy plant-based stew packed with chickpeas dates, crunchy almonds and vibrant turmeric. Slow cooking chickpeas with a heady selection of spices really ramps up the flavour in this frugal dish. Try to get hold of the extra large, chubby chickpeas in jars for superior texture.
Slow cookers are good for nuts when you want them to be soft and creamy, like the fresher cashew curries found in Sri Lanka. Eat this aromatic dish with rice or, better yet, roti or naan. If you’re stretching out leftovers then hunks of heavily buttered homemade soda bread baked with some cumin will also work.
Our slow-cooker vegan chilli is made with black beans and fiery chipotle paste. This meat-free one-pot is an easy, filling, low-calorie recipe the whole family will love. Serve with vegan sour cream.
Slow-cooked peppers make a great pizza topping, pasta sauce, sandwich filler or even a condiment. Gently fry 2 sliced red peppers and 1 sliced red onion in a drizzle of olive oil, then pile into your slow cooker with a crushed garlic clove, 1 sliced red chilli, 200g tinned chopped tomatoes and 1 tbsp red wine vinegar, and cook for between two and four hours. This will keep well in the fridge for a couple of days, so make double.
Fresh tomato (marinara) sauce
Batch cooking pasta and pizza sauce is a great way to use up any tomatoes that look like they’ve seen better days – plus if you grow them, they can ripen quicker than you can use them up.
Add about 1.5kg blanched and chopped tomatoes, a bunch of basil, bay leaf, a good glug of olive oil, some seasoning and a few crushed garlic cloves to the slow cooker and cook for six to eight hours until the tomatoes have completely broken down. You can use a stick blender to make a smoother sauce.
If your tomatoes are super ripe, you don’t need to add sugar or vinegar to make a piquant sauce but taste and add a sprinkle of each if it needs it. Add a spoon of crème fraîche or mascarpone for richness post-cooking, if you like.