26+ Must Try Crockpot Asian Vegetarian Recipes for Every Palate

Crockpot cooking is a game-changer for those looking to enjoy delicious, home-cooked meals without the hassle of standing over a stove.

When it comes to Asian cuisine, the rich, aromatic flavors pair perfectly with the slow cooking process, allowing ingredients to blend together in harmony.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, these 26+ Crockpot Asian Vegetarian Recipes are bound to become favorites.

From spicy Szechuan stir-fries to comforting Japanese curries, each recipe is packed with bold flavors, nutritious ingredients, and easy-to-follow steps.

Get ready to take a flavorful journey through the heart of Asia with minimal effort in the kitchen.

These recipes are perfect for busy days when you want to come home to a hot, satisfying meal.

Plus, they’re full of plant-based proteins, vibrant vegetables, and umami-packed sauces, making them both healthy and delicious.

Whether you’re craving something light and refreshing or hearty and savory, there’s an Asian-inspired dish here for everyone.

26+ Must Try Crockpot Asian Vegetarian Recipes for Every Palate

Embrace the convenience of the crockpot while indulging in the vibrant flavors of Asian cuisine with these 26+ vegetarian recipes.

The beauty of crockpot cooking lies in its simplicity – you get to prepare your ingredients, set your timer, and let the flavors develop as you go about your day.

These dishes not only save time but also offer an opportunity to experiment with traditional and contemporary Asian ingredients.

With options ranging from spicy stir-fries to creamy curries, you can satisfy your cravings for both bold and comforting meals.

So, gather your ingredients, fire up your slow cooker, and enjoy a wholesome, tasty meal that brings the best of Asia to your dinner table.

Crockpot Sweet and Spicy Asian Tofu Stir Fry

This Sweet and Spicy Asian Tofu Stir Fry is a wholesome vegetarian meal packed with bold flavors and vibrant vegetables. The tofu soaks up the savory sauce as it slow cooks, creating a dish that’s satisfying and nutritious. It’s perfect for busy weeknights or meal prep, delivering an authentic Asian-inspired flavor that will leave everyone at the table asking for seconds.

Ingredients:

• 1 block (14 oz) extra-firm tofu, cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons hoisin sauce
• 2 tablespoons sriracha (adjust for spice level)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon sesame seeds for garnish
• 2 green onions, sliced for garnish

Instructions:

1. Prep the tofu: Press the tofu to remove excess water, then cut it into 1-inch cubes.
2. Layer the crockpot: Add tofu, broccoli, bell pepper, snow peas, and carrots to the crockpot.
3. Mix the sauce: In a bowl, whisk together soy sauce, hoisin sauce, sriracha, sesame oil, rice vinegar, garlic, and ginger. Pour the sauce over the tofu and vegetables.
4. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
5. Thicken the sauce: About 20 minutes before serving, mix the cornstarch slurry into the crockpot. Stir well and let the sauce thicken.
6. Serve: Garnish with sesame seeds and green onions. Serve over steamed rice or noodles.

This Sweet and Spicy Asian Tofu Stir Fry is a delightful mix of textures and flavors. The tofu becomes irresistibly tender while the vegetables maintain their crunch, making every bite a joy. Serve this dish with rice or noodles for a comforting, restaurant-quality meal at home.

Crockpot Thai Coconut Curry with Chickpeas

This Thai Coconut Curry with Chickpeas is a creamy and aromatic dish that’s brimming with exotic spices and hearty plant-based ingredients. Made in the crockpot, this recipe allows the rich flavors of coconut milk, curry paste, and fresh vegetables to meld together for a meal that’s as comforting as it is flavorful.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup spinach leaves
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt (or to taste)
• 1/4 cup fresh cilantro, chopped for garnish
• Cooked jasmine rice for serving

Instructions:

1. Prep the base: Add chickpeas, sweet potatoes, bell pepper, and zucchini to the crockpot.
2. Make the curry sauce: In a bowl, whisk together coconut milk, red curry paste, soy sauce, brown sugar, lime juice, turmeric, coriander, and salt. Pour over the vegetables.
3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
4. Add spinach: During the last 15 minutes of cooking, stir in the spinach until wilted.
5. Serve: Garnish with fresh cilantro and serve over jasmine rice.

This Thai Coconut Curry with Chickpeas is a soul-warming dish perfect for any season. The sweetness of the coconut milk paired with the slight heat of the curry paste creates a balance that’s simply irresistible. Pair it with jasmine rice to soak up every bit of the delicious sauce.

Crockpot Asian Sesame Mushroom Noodles

Asian Sesame Mushroom Noodles are an umami-packed, comforting meal featuring tender mushrooms and chewy noodles bathed in a savory sesame-soy sauce. This recipe brings the flavors of an Asian noodle bowl straight to your crockpot, making it an effortless way to satisfy your noodle cravings.

Ingredients:

• 8 oz rice noodles or lo mein noodles
• 2 cups mushrooms (shiitake or button), sliced
• 1 cup bok choy, chopped
• 1/2 cup shredded carrots
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce (or vegetarian substitute)
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey (or maple syrup for vegan)
• 1/2 teaspoon chili flakes (optional)
• 3 cups vegetable broth
• 2 tablespoons green onions, chopped for garnish
• 1 tablespoon sesame seeds for garnish

Instructions:

1. Prepare the base: Add mushrooms, bok choy, carrots, and garlic to the crockpot.
2. Make the sauce: In a bowl, mix soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and chili flakes. Pour over the vegetables.
3. Add broth: Pour vegetable broth into the crockpot. Cover and cook on low for 4 hours.
4. Cook the noodles: During the last 15 minutes of cooking, add the noodles to the crockpot. Stir well to ensure they absorb the flavors.
5. Serve: Garnish with green onions and sesame seeds. Serve hot.

Asian Sesame Mushroom Noodles are a delightful blend of earthy mushrooms and savory sesame flavors. This dish is easy to make, highly customizable, and perfect for a cozy dinner. Serve it with a side of spring rolls or a crisp cucumber salad for a complete meal.

Crockpot Vegetable and Tofu Teriyaki

This Crockpot Vegetable and Tofu Teriyaki dish is a wholesome vegetarian meal that combines the richness of teriyaki sauce with the heartiness of tofu and fresh vegetables. The slow-cooking process allows the tofu to absorb all the savory and sweet flavors, making it a satisfying and flavorful dish that pairs beautifully with steamed rice or noodles.

Ingredients:

• 1 block (14 oz) extra-firm tofu, cubed
• 1 cup carrots, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snow peas
• 1/4 cup soy sauce (or tamari for gluten-free)
• 3 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, chopped for garnish
• Cooked rice for serving

Instructions:

1. Prep the tofu: Press the tofu to remove excess moisture and cut it into cubes.
2. Layer the crockpot: Add tofu, carrots, bell pepper, broccoli, and snow peas to the crockpot.
3. Make the sauce: In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Pour the sauce over the vegetables and tofu.
4. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
5. Thicken the sauce: Mix the cornstarch slurry and add it to the crockpot about 20 minutes before serving to thicken the sauce.
6. Serve: Garnish with sesame seeds and green onions. Serve over rice or noodles.

This Vegetable and Tofu Teriyaki is a perfect balance of sweet and savory flavors. The tofu becomes tender and flavorful, while the vegetables maintain their freshness and texture. It’s an easy, nutritious meal that is both filling and full of flavor.

Crockpot Spicy Asian Peanut Soup

This Spicy Asian Peanut Soup is a creamy, comforting, and tangy dish with a spicy kick. The crockpot does all the work, slowly developing a rich, aromatic broth filled with peanut butter, ginger, garlic, and a variety of fresh vegetables. Perfect for chilly evenings, this soup is hearty, satisfying, and incredibly flavorful.

Ingredients:

• 1 can (15 oz) coconut milk
• 3 cups vegetable broth
• 1/2 cup peanut butter (creamy or chunky)
• 1 cup carrots, sliced
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon sriracha (adjust for spice level)
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1/2 cup spinach, chopped
• Cooked rice noodles or rice for serving
• 2 tablespoons cilantro, chopped for garnish

Instructions:

1. Combine ingredients: In the crockpot, combine coconut milk, vegetable broth, peanut butter, carrots, bell pepper, mushrooms, onion, garlic, ginger, soy sauce, sriracha, lime juice, and brown sugar. Stir to combine.
2. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
3. Add spinach: About 15 minutes before serving, stir in the spinach and cook until wilted.
4. Serve: Ladle soup over rice noodles or rice. Garnish with cilantro.

This Spicy Asian Peanut Soup is a rich, creamy, and spicy dish that’s perfect for cozy evenings. The combination of peanut butter and coconut milk creates a velvety broth, while the vegetables add texture and color. Paired with rice or noodles, it’s a hearty and filling meal that will warm you from the inside out.

Crockpot Korean BBQ Jackfruit Tacos

Crockpot Korean BBQ Jackfruit Tacos are a fun and flavorful take on classic tacos, offering a plant-based alternative that’s just as satisfying. The jackfruit takes on the smoky, sweet, and spicy flavors of Korean BBQ sauce, creating a perfect filling for soft tortillas. This recipe is great for taco night or a casual dinner with friends.

Ingredients:

• 2 cans (14 oz each) young green jackfruit in brine, drained and shredded
• 1/2 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons gochujang (Korean chili paste)
• 1/4 cup water
• 1/4 teaspoon ground black pepper
• 1 tablespoon sesame seeds for garnish
• 2 green onions, chopped for garnish
• Soft tortillas for serving

Instructions:

1. Prepare the jackfruit: Shred the jackfruit by pulling apart the pieces with your hands or a fork.
2. Mix the sauce: In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, water, and black pepper.
3. Cook: Place the shredded jackfruit in the crockpot and pour the sauce over it. Stir to combine. Cover and cook on low for 4–5 hours or high for 2–3 hours.
4. Serve: Warm the tortillas and fill them with the jackfruit mixture. Garnish with sesame seeds and green onions.

These Korean BBQ Jackfruit Tacos are a delicious and satisfying vegetarian dish that’s bursting with flavor. The jackfruit absorbs the savory, sweet, and spicy BBQ sauce, creating a taco filling that’s both flavorful and hearty. Serve these tacos for a fun, plant-based twist on a classic favorite.

Crockpot Vegetarian Ramen with Miso Broth

This Crockpot Vegetarian Ramen with Miso Broth is an aromatic, nourishing bowl of comfort food. The rich miso broth simmers in the crockpot, absorbing the flavors of fresh vegetables, ginger, garlic, and miso paste. With soft noodles, fresh greens, and a variety of veggies, this ramen will become your new go-to comfort dish.

Ingredients:

• 4 cups vegetable broth
• 1/4 cup white miso paste
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1-inch piece fresh ginger, minced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup baby bok choy, chopped
• 1 cup shredded carrots
• 2 cups spinach leaves
• 2 cups cooked ramen noodles
• 2 boiled eggs (optional)
• 1 tablespoon sesame seeds for garnish
• 2 green onions, chopped for garnish

Instructions:

1. Make the broth: In the crockpot, combine vegetable broth, miso paste, soy sauce, sesame oil, rice vinegar, ginger, and garlic. Stir until the miso paste dissolves.
2. Add vegetables: Add mushrooms, bok choy, and carrots to the crockpot. Cover and cook on low for 4–5 hours or high for 2–3 hours.
3. Prepare the noodles: Cook the ramen noodles according to package instructions.
4. Serve: In bowls, add cooked ramen noodles, pour the miso broth and vegetables over them, and garnish with spinach, a boiled egg (if using), sesame seeds, and green onions.

This Vegetarian Ramen with Miso Broth is the perfect bowl of warmth and comfort. The rich miso broth infuses every bite with deep, savory flavors, while the fresh vegetables provide crunch and texture. It’s a customizable dish that’s easy to make in the crockpot and sure to satisfy any ramen lover.

Crockpot Chinese Five-Spice Sweet Potato and Tempeh

This Crockpot Chinese Five-Spice Sweet Potato and Tempeh dish is an exciting vegetarian recipe with complex flavors. The five-spice powder adds warmth and depth to the sweet potatoes and tempeh, creating a satisfying meal that is perfect for a cozy dinner. The slow cooking process ensures that the flavors meld beautifully, making every bite flavorful and comforting.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 package (8 oz) tempeh, cubed
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 cup vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon green onions, chopped for garnish
• Sesame seeds for garnish

Instructions:

1. Prepare the ingredients: Add cubed sweet potatoes and tempeh to the crockpot.
2. Make the sauce: In a bowl, mix Chinese five-spice powder, soy sauce, hoisin sauce, sesame oil, rice vinegar, maple syrup, vegetable broth, and garlic. Pour the sauce over the sweet potatoes and tempeh.
3. Cook: Cover and cook on low for 5–6 hours or high for 3 hours.
4. Serve: Garnish with green onions and sesame seeds. Serve with steamed rice or on its own.

This Chinese Five-Spice Sweet Potato and Tempeh is a fragrant, flavorful dish that’s perfect for those seeking a balance of sweet and savory flavors. The five-spice powder infuses the vegetables and tempeh, creating an aromatic experience. Serve this dish as a main or a side, and enjoy the complex, satisfying flavors.

Crockpot Spicy Szechuan Stir-Fry with Tofu

This Crockpot Spicy Szechuan Stir-Fry with Tofu is a bold, vibrant dish bursting with flavor. Packed with crunchy vegetables, tofu, and a spicy, savory Szechuan sauce, this dish brings the heat and complexity of Chinese cuisine right to your table. The slow cooker ensures that the tofu becomes tender while the vegetables stay crisp, creating a perfect balance of textures.

Ingredients:

• 1 block (14 oz) extra-firm tofu, cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 1/2 cup baby corn, sliced
• 1/4 cup soy sauce
• 2 tablespoons Szechuan peppercorns, crushed
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons chili paste (adjust for spice level)
• 2 tablespoons sesame oil
• 2 teaspoons ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
• 1 tablespoon sesame seeds for garnish
• Green onions, chopped for garnish

Instructions:

1. Prepare the tofu: Press the tofu to remove excess moisture and cut it into cubes.
2. Layer the crockpot: Add tofu, bell peppers, carrot, snap peas, and baby corn to the crockpot.
3. Make the sauce: In a bowl, combine soy sauce, Szechuan peppercorns, rice vinegar, hoisin sauce, chili paste, sesame oil, ginger, and garlic. Pour over the vegetables and tofu.
4. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
5. Thicken the sauce: About 20 minutes before serving, mix in the cornstarch slurry and stir until the sauce thickens.
6. Serve: Garnish with sesame seeds and green onions. Serve with rice or noodles.

This Spicy Szechuan Stir-Fry with Tofu is a flavorful, hearty dish with a perfect balance of heat and sweetness. The tofu absorbs the delicious Szechuan sauce, while the vegetables stay crisp and fresh. It’s an easy, flavorful way to enjoy a spicy, satisfying vegetarian meal.

Crockpot Mango Chili Lime Tempeh Tacos

These Crockpot Mango Chili Lime Tempeh Tacos are a refreshing and bold dish that combines tangy, sweet mango with spicy chili and zesty lime. The tempeh acts as the perfect protein-packed filling, absorbing all the vibrant flavors while cooking in the crockpot. These tacos make for a perfect summer meal or a lively dinner option.

Ingredients:

• 1 package (8 oz) tempeh, cubed
• 1 mango, peeled and diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon lime juice
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1/2 cup vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped
• Soft tortillas for serving
• Lime wedges for garnish

Instructions:

1. Prepare the tempeh: Cut the tempeh into small cubes.
2. Combine ingredients: In the crockpot, add tempeh, mango, chili powder, cumin, paprika, lime juice, soy sauce, maple syrup, vegetable broth, and garlic. Stir well.
3. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
4. Serve: Fill soft tortillas with the tempeh and mango mixture. Garnish with fresh cilantro and serve with lime wedges on the side.

These Mango Chili Lime Tempeh Tacos are a delightful mix of sweet, spicy, and tangy flavors. The tempeh absorbs the rich, zesty sauce, and the fresh mango adds a sweet balance to the spice. These tacos are a fun, vibrant meal perfect for any occasion.

Crockpot Eggplant and Peanut Stir-Fry

This Crockpot Eggplant and Peanut Stir-Fry is a savory and nutty dish that combines tender eggplant with a flavorful peanut sauce. The slow cooker allows the eggplant to absorb all the delicious flavors of the sauce, while the peanuts add a crunchy contrast. This dish is a wonderful vegetarian option that’s filling, tasty, and packed with plant-based goodness.

Ingredients:

• 2 medium eggplants, cubed
• 1/2 cup peanuts, roasted and chopped
• 2 tablespoons peanut butter
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon chili flakes (optional)
• 1 cup vegetable broth
• Cooked rice for serving
• Fresh cilantro for garnish

Instructions:

1. Prepare the eggplant: Cut the eggplants into cubes and place them in the crockpot.
2. Make the sauce: In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger, and vegetable broth. Pour over the eggplant.
3. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
4. Serve: Once done, stir in chopped peanuts and garnish with cilantro. Serve over rice.

The Eggplant and Peanut Stir-Fry is a comforting dish that delivers both texture and flavor. The peanuts add a delightful crunch, while the eggplant soaks up the rich peanut sauce. It’s a perfect, hearty meal for a cozy night or as part of a larger spread.

Crockpot Sweet and Sour Tempeh with Pineapple

This Sweet and Sour Tempeh with Pineapple is a tangy and satisfying dish with a wonderful combination of sweet pineapple, savory tempeh, and a rich sauce. The crockpot helps to bring out the flavors, making it an easy and flavorful meal. The balance of sweet, sour, and umami is perfect when served with rice.

Ingredients:

• 1 package (8 oz) tempeh, cubed
• 1 cup pineapple chunks, fresh or canned
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup rice vinegar
• 3 tablespoons maple syrup
• 1 tablespoon ketchup
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
• 1 tablespoon sesame oil
• Cooked rice for serving

Instructions:

1. Prepare the tempeh: Cut the tempeh into cubes.
2. Combine ingredients: In the crockpot, add tempeh, pineapple, soy sauce, rice vinegar, maple syrup, ketchup, garlic, ginger, and sesame oil. Stir to combine.
3. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
4. Thicken the sauce: Add the cornstarch slurry 20 minutes before serving and stir well.
5. Serve: Serve over rice and enjoy!

This Sweet and Sour Tempeh with Pineapple is an incredible dish full of vibrant flavors. The tangy sauce pairs beautifully with the sweetness of pineapple, and the tempeh takes on the flavors beautifully. It’s an easy, crowd-pleasing meal that works wonderfully for any occasion.

Crockpot Japanese Pumpkin Curry

This Crockpot Japanese Pumpkin Curry is a warm, comforting dish with a deep umami flavor. The pumpkin adds sweetness and creaminess, while the curry paste brings a rich, aromatic base. The slow cooking process allows the flavors to blend perfectly, making it a great vegetarian option for a hearty, flavorful meal.

Ingredients:

• 2 cups pumpkin, cubed
• 1 large potato, cubed
• 1 cup carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon miso paste
• 1 tablespoon ginger, grated
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 2 tablespoons maple syrup
• Cooked rice for serving

Instructions:

1. Prep the vegetables: Cube the pumpkin, potato, and carrots, and chop the onion.
2. Combine ingredients: Add the vegetables, garlic, curry powder, soy sauce, miso paste, ginger, vegetable broth, coconut milk, and maple syrup to the crockpot. Stir to combine.
3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
4. Serve: Serve the curry over rice and enjoy!

This Japanese Pumpkin Curry is a rich, flavorful dish that combines the sweetness of pumpkin with the complexity of curry spices. The coconut milk adds creaminess, making this a satisfying meal that’s perfect for cold days. Enjoy it over rice for a complete, filling dish.

Crockpot Asian-Style Vegetable Dumplings

These Crockpot Asian-Style Vegetable Dumplings are a unique and delicious vegetarian dish that lets you enjoy dumplings without the need for frying or steaming. The dumplings cook in a flavorful broth, absorbing all the savory and aromatic flavors of ginger, garlic, and soy sauce, creating a satisfying and comforting meal.

Ingredients:

• 20 frozen vegetable dumplings (store-bought or homemade)
• 4 cups vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tablespoon green onions, chopped for garnish
• Sesame seeds for garnish

Instructions:

1. Prepare the broth: In the crockpot, combine vegetable broth, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Stir well.
2. Add the dumplings: Place the frozen dumplings into the crockpot, ensuring they are submerged in the broth.
3. Cook: Cover and cook on low for 3–4 hours or high for 2 hours.
4. Serve: Once cooked, garnish with chopped green onions and sesame seeds.

These Asian-Style Vegetable Dumplings are a fun and satisfying dish. The broth enhances the dumplings, making them flavorful and comforting. It’s a simple, no-fuss way to enjoy dumplings with a rich, savory broth. Perfect for a weeknight dinner!

Crockpot Thai Green Curry with Vegetables

This Crockpot Thai Green Curry with Vegetables is a fragrant and flavorful dish packed with fresh vegetables and the bold flavors of Thai cuisine. The green curry paste gives it a spicy kick, while the coconut milk adds creaminess, balancing out the heat. It’s a comforting, vegan-friendly dish that pairs wonderfully with jasmine rice or noodles.

Ingredients:

• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 3 tablespoons green curry paste
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 tablespoons lime juice
• 2 teaspoons brown sugar
• 1 red bell pepper, sliced
• 1 cup carrots, sliced
• 1 cup zucchini, sliced
• 1 cup baby corn, sliced
• 1 cup mushrooms, sliced
• 1/2 cup peas
• 1 tablespoon fresh basil, chopped
• Cooked jasmine rice for serving

Instructions:

1. Make the curry base: In the crockpot, combine coconut milk, vegetable broth, green curry paste, soy sauce, lime juice, and brown sugar. Stir until the curry paste is fully dissolved.
2. Add vegetables: Add bell pepper, carrots, zucchini, baby corn, mushrooms, and peas. Stir well to coat the vegetables with the curry sauce.
3. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
4. Serve: Serve the curry over jasmine rice and garnish with fresh basil.

This Thai Green Curry with Vegetables is a rich, creamy, and aromatic dish that captures the bold flavors of Thai cuisine. The slow cooking process allows the vegetables to absorb the curry sauce, creating a satisfying and comforting meal. Perfect for a cozy evening, this dish is both healthy and flavorful.

Crockpot Vegetarian Sushi Bowl

This Crockpot Vegetarian Sushi Bowl is a quick and healthy take on sushi, packed with fresh vegetables and the savory flavors of sushi rice. The ingredients are cooked in the crockpot, making it easy to prepare, and it’s topped with a tangy dressing for a burst of flavor. This dish is a perfect alternative for those craving sushi but looking for a simpler, vegetarian option.

Ingredients:

• 2 cups sushi rice
• 3 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 cucumber, sliced
• 1 avocado, sliced
• 1 carrot, julienned
• 1/2 cup edamame (shelled)
• 1 tablespoon sesame seeds for garnish
• 2 tablespoons nori (seaweed), cut into strips for garnish

Instructions:

1. Prepare the rice: Rinse the sushi rice under cold water until the water runs clear. Add the rice and water to the crockpot.
2. Cook the rice: Cover and cook the rice on low for 2–3 hours or until tender.
3. Season the rice: In a small bowl, combine rice vinegar, sugar, soy sauce, and sesame oil. Stir until the sugar dissolves, then pour the mixture over the cooked rice. Stir gently to combine.
4. Assemble the bowls: Divide the seasoned rice into bowls and top with cucumber, avocado, carrot, edamame, sesame seeds, and nori.
5. Serve: Serve the sushi bowls as a quick, fresh meal.

This Vegetarian Sushi Bowl is a fun and healthy twist on sushi. The combination of seasoned sushi rice and fresh vegetables makes it a refreshing and satisfying dish. It’s a quick meal that can be easily customized with your favorite toppings, and it’s a great alternative for sushi lovers looking for something lighter.

Crockpot Vegan Japanese Udon Soup

This Crockpot Vegan Japanese Udon Soup is a warm, comforting dish that’s perfect for chilly days. The broth, infused with miso and soy sauce, is rich and savory, while the udon noodles soak up all the delicious flavors. Packed with vegetables, this soup is a hearty, plant-based option for a satisfying meal.

Ingredients:

• 4 cups vegetable broth
• 2 tablespoons miso paste
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 cup mushrooms, sliced
• 1 cup bok choy, chopped
• 1/2 cup carrots, sliced
• 1/2 cup snow peas
• 2 cups cooked udon noodles
• 2 green onions, chopped for garnish
• 1 tablespoon sesame seeds for garnish

Instructions:

1. Prepare the broth: In the crockpot, combine vegetable broth, miso paste, soy sauce, sesame oil, garlic, and ginger. Stir to dissolve the miso paste.
2. Add vegetables: Add mushrooms, bok choy, carrots, and snow peas. Stir well.
3. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
4. Add noodles: About 10 minutes before serving, stir in the cooked udon noodles to heat them through.
5. Serve: Garnish with green onions and sesame seeds. Serve hot.

This Vegan Japanese Udon Soup is a hearty and satisfying dish filled with fresh vegetables and a savory, miso-based broth. The udon noodles are soft and soak up the rich flavors, making each bite comforting and delicious. It’s a wonderful dish for a light but filling meal.

Crockpot Spicy Thai Sweet Potato Soup

This Crockpot Spicy Thai Sweet Potato Soup is a hearty, creamy soup that’s packed with sweet and spicy flavors. The combination of sweet potatoes, coconut milk, and Thai red curry paste creates a rich and velvety soup that is both comforting and satisfying. This dish is perfect for anyone craving a flavorful, vegan, and gluten-free soup.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1-inch piece ginger, minced
• 2 cloves garlic, minced
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon fresh cilantro, chopped for garnish

Instructions:

1. Prepare the ingredients: Add sweet potatoes, coconut milk, vegetable broth, curry paste, soy sauce, lime juice, ginger, garlic, and chili flakes (if using) to the crockpot.
2. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the sweet potatoes are tender.
3. Blend the soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, you can blend just half of the mixture.
4. Serve: Garnish with fresh cilantro and serve hot.

This Spicy Thai Sweet Potato Soup is rich, creamy, and full of flavor. The natural sweetness of the sweet potatoes perfectly balances the spicy red curry paste and creamy coconut milk. It’s a satisfying and comforting soup that’s perfect for any occasion, whether it’s a quick weeknight dinner or a cozy weekend meal.

Crockpot Vegetarian Buddha Bowl

This Crockpot Vegetarian Buddha Bowl is a nourishing and customizable dish that combines a variety of healthy ingredients. With a base of quinoa or brown rice, topped with roasted vegetables, chickpeas, and a creamy tahini dressing, this bowl is as nutritious as it is delicious. The crockpot makes the vegetable roasting process easier while infusing them with rich flavors.

Ingredients:

• 1 cup quinoa or brown rice
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 sweet potato, cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon fresh parsley for garnish

Instructions:

1. Cook the grains: Add quinoa or brown rice and vegetable broth to the crockpot. Cover and cook on low for 2–3 hours or until tender.
2. Prepare the vegetables: Toss sweet potato, red bell pepper, and zucchini with olive oil, cumin, paprika, and a pinch of salt.
3. Roast the vegetables: Add the vegetables to the crockpot in the last 1 hour of cooking.
4. Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, soy sauce, maple syrup, and a splash of water to thin the dressing.
5. Assemble the bowl: Serve the quinoa or rice in bowls, topped with roasted vegetables, chickpeas, and drizzle with tahini dressing. Garnish with fresh parsley.

This Vegetarian Buddha Bowl is a wholesome, filling, and well-balanced meal. It’s a colorful and nutrient-packed dish, offering a combination of grains, legumes, vegetables, and a creamy dressing. This customizable recipe makes a great option for meal prepping or enjoying as a wholesome dinner.

Note: More recipes are coming soon!