35+ Flavorful Friday Dairy-Free Slow Cooker Recipes for a Cozy Weekend

When the weekend rolls around, many of us crave a comforting, stress-free meal to start the weekend right.

Friday evenings are the perfect time to embrace slow-cooked meals that require minimal preparation but deliver maximum flavor.

If you’re following a dairy-free diet or simply looking to reduce your dairy intake, slow cookers are your best friend!

They allow you to prepare wholesome, nutritious meals that everyone can enjoy without worrying about dairy ingredients.

Whether you’re craving soups, stews, hearty vegetable dishes, or tender meats, we’ve got you covered with over 35 delicious Friday dairy-free slow cooker recipes.

These recipes are not only easy to make but also packed with flavors that will make your Friday dinner something to look forward to.

So, let’s dive into some of the best dairy-free slow cooker recipes that will leave you satisfied and ready to relax into your weekend!

35+ Flavorful Friday Dairy-Free Slow Cooker Recipes for a Cozy Weekend

As you can see, Friday nights don’t have to be filled with the stress of complex cooking.

With a trusty slow cooker and a few fresh ingredients, you can create wholesome, dairy-free dishes that are perfect for winding down after a long week.

Whether you’re making a warm bowl of soup, a savory stew, or a flavorful curry, these 35+ recipes will keep your Friday dinners both delicious and nourishing.

The best part? The slow cooker does most of the work, leaving you more time to unwind and enjoy the evening.

So, the next time you’re planning your Friday meal, choose one of these fantastic dairy-free recipes and make your weekend deliciously easy!

Dairy-Free Slow Cooker Sweet Potato Chili

This hearty and comforting dairy-free slow cooker sweet potato chili is a perfect meal to serve on a Friday night. Packed with nutrient-rich ingredients like sweet potatoes, black beans, and diced tomatoes, it’s a wholesome and satisfying dish that requires minimal prep time. The warm spices like cumin and chili powder add depth of flavor, while the creamy texture of the sweet potatoes makes each bite rich and filling. This chili is vegan-friendly and can easily be adapted to suit your preferred spice level.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil

Instructions:

1. In the slow cooker, combine the diced sweet potatoes, black beans, diced tomatoes, onion, and garlic.
2. Add the vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir until well combined.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours until the sweet potatoes are tender.
4. About 30 minutes before serving, add the corn kernels to the chili and stir well.
5. Once the chili is cooked, serve hot, and garnish with fresh cilantro or avocado, if desired.

This dairy-free slow cooker sweet potato chili is the ultimate comfort food for a cozy Friday night. Its robust flavor profile and nutrient-packed ingredients make it a satisfying choice for anyone following a plant-based or dairy-free diet. Best of all, it’s a set-it-and-forget-it recipe that lets your slow cooker do all the hard work. Whether served on its own or with a side of cornbread, this chili will quickly become a favorite in your weekly rotation.

Dairy-Free Slow Cooker Vegetable Curry

This dairy-free slow cooker vegetable curry is a rich and creamy dish made with coconut milk and a variety of colorful vegetables. The curry has a delightful mix of spices, including turmeric, ginger, and coriander, which create a warm and aromatic flavor. This recipe is ideal for a Friday meal, as it’s both satisfying and healthy. Serve it over rice for a complete and balanced dinner that’s sure to leave everyone feeling content.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 medium carrots, sliced
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground coriander
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup vegetable broth
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the onions, garlic, and ginger until softened, about 5 minutes.
2. Transfer the sautéed mixture to the slow cooker, and add the cauliflower, carrots, zucchini, and green beans.
3. Pour in the coconut milk, diced tomatoes, vegetable broth, curry powder, turmeric, coriander, salt, and black pepper. Stir until well combined.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
5. Serve the curry hot over cooked rice, and garnish with fresh cilantro.

This dairy-free slow cooker vegetable curry is an easy way to enjoy a satisfying, flavorful meal without any dairy. The creamy coconut milk pairs beautifully with the earthy spices, while the combination of vegetables offers a variety of textures and nutrients. It’s a versatile recipe that can be adapted to your favorite vegetables or any produce that’s in season. Perfect for a weeknight meal, it’s both healthy and comforting, providing a nourishing start to the weekend.

Dairy-Free Slow Cooker Lentil Soup

This dairy-free slow cooker lentil soup is a simple yet delicious dish that’s packed with protein, fiber, and flavor. Made with green lentils, tomatoes, carrots, and spinach, this hearty soup is a fantastic option for those looking for a filling and healthy meal. The blend of herbs and spices, including thyme, bay leaves, and garlic, makes this soup incredibly aromatic. It’s a great meal for Friday evenings when you want something nourishing and easy to prepare.

Ingredients:

• 2 cups dried green lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 3 carrots, diced
• 1 celery stalk, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp dried thyme
• 2 bay leaves
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 4 cups fresh spinach, chopped
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat the olive oil over medium heat and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker, and add the lentils, diced tomatoes, vegetable broth, thyme, bay leaves, cumin, salt, and pepper.
3. Stir everything together and cover the slow cooker. Cook on low for 7-8 hours or high for 3-4 hours until the lentils are tender.
4. About 10 minutes before serving, stir in the fresh spinach and cook until wilted.
5. Serve the soup hot, and enjoy with a slice of crusty bread.

This dairy-free slow cooker lentil soup is an excellent choice for anyone looking for a comforting, nutritious meal to end the week. The lentils provide a substantial amount of protein and fiber, making this soup filling and satisfying. The hearty vegetables and spices create a well-rounded, flavorful dish that’s perfect for a cozy Friday night. It’s a versatile recipe that can be easily adapted to suit your tastes, and it also keeps well for leftovers, making it a great meal prep option.

Dairy-Free Slow Cooker Chickpea and Spinach Stew

This dairy-free slow cooker chickpea and spinach stew is a nutritious, comforting meal that’s full of flavor and packed with protein and fiber. The combination of chickpeas, fresh spinach, tomatoes, and warm spices makes for a satisfying, hearty dish. The mild flavors are enhanced by cumin, turmeric, and garlic, creating a cozy stew that’s perfect for a Friday evening dinner. This stew can be served with rice or crusty bread for a complete meal.

Ingredients:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 can (15 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat, and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed onions and garlic to the slow cooker, and add the chickpeas, diced tomatoes, vegetable broth, cumin, turmeric, coriander, salt, and pepper.
3. Stir everything together and cover the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, until the stew has thickened and the flavors have melded.
4. About 10 minutes before serving, stir in the fresh spinach and cook until wilted.
5. Stir in the lemon juice, and garnish with fresh cilantro before serving.
6. Serve hot with rice or crusty bread.

This dairy-free slow cooker chickpea and spinach stew is a perfect meal for those looking for a hearty, flavorful dinner with minimal effort. The combination of chickpeas and spinach makes it a nutrient-dense meal that’s filling without being heavy. The warm spices bring depth and complexity, and the addition of lemon juice brightens the whole dish. Ideal for a Friday evening, this stew is not only comforting but also a healthy way to begin the weekend.

Dairy-Free Slow Cooker Butternut Squash Soup

This dairy-free slow cooker butternut squash soup is velvety, creamy, and bursting with flavor. With roasted butternut squash as the base, this soup is naturally sweet, and the addition of savory herbs like thyme and rosemary creates a perfect balance. The coconut milk adds richness without dairy, making it an ideal option for a cozy and satisfying Friday night meal. The soup is easy to prepare and can be served as a starter or a main dish.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh rosemary, for garnish

Instructions:

1. In a skillet, heat the olive oil over medium heat, and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed mixture to the slow cooker, and add the cubed butternut squash, vegetable broth, ginger, thyme, and cinnamon.
3. Stir well, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender.
4. Once the squash is cooked, use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh rosemary.

This dairy-free slow cooker butternut squash soup is a comforting and creamy dish that’s perfect for a cozy Friday evening. The natural sweetness of the butternut squash, combined with the richness of coconut milk, creates a luscious soup that’s both satisfying and healthy. The spices add warmth and complexity, making this soup perfect for fall and winter months. It’s a versatile dish that can be served as an appetizer or main course, and the leftovers are even better the next day!

Dairy-Free Slow Cooker BBQ Jackfruit

This dairy-free slow cooker BBQ jackfruit recipe is a fantastic plant-based alternative to pulled pork. Jackfruit’s meaty texture takes on the smoky, tangy flavors of barbecue sauce, making it a great filling for sandwiches or wraps. Paired with coleslaw and served on a soft bun, this dish is perfect for a Friday night gathering or a quick and easy dinner. The slow cooker allows the jackfruit to become tender and infused with flavor, creating a mouthwatering and satisfying meal.

Ingredients:

• 2 cans (20 oz each) young green jackfruit in brine, drained and shredded
• 1 cup BBQ sauce (ensure it’s dairy-free)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tbsp apple cider vinegar
• ½ tsp salt
• ½ tsp black pepper
• 4-6 whole wheat buns
• Coleslaw, for serving

Instructions:

1. In a skillet, heat a little oil over medium heat, and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed mixture to the slow cooker, and add the shredded jackfruit, BBQ sauce, smoked paprika, chili powder, apple cider vinegar, salt, and pepper.
3. Stir well to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours. Stir the jackfruit halfway through the cooking process to ensure even cooking.
4. Once cooked, the jackfruit should be tender and easily shred with a fork.
5. Serve the BBQ jackfruit on buns, topped with fresh coleslaw.

This dairy-free slow cooker BBQ jackfruit is an amazing alternative to traditional pulled pork, offering a satisfying, plant-based option for a flavorful Friday night meal. The jackfruit takes on the smoky, tangy flavors of the BBQ sauce, creating a delicious and filling dish. Paired with crispy coleslaw, it makes for a perfect comfort food meal that’s both vegan-friendly and crowd-pleasing. This recipe is great for meal prepping and can be enjoyed on sandwiches, tacos, or even in wraps!

Dairy-Free Slow Cooker Vegetable Paella

This dairy-free slow cooker vegetable paella is a vibrant, flavorful dish that captures the essence of traditional Spanish cuisine. Packed with colorful vegetables like bell peppers, peas, and artichokes, along with hearty rice and a blend of aromatic spices, this paella is a delicious and filling meal. The saffron and paprika provide the signature flavors that make paella so unique, while the slow cooker ensures all the flavors meld together perfectly. It’s a great dish for Friday dinner, and can be served as a main or side dish.

Ingredients:

• 1 ½ cups short-grain rice (such as Arborio)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup frozen peas
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 ½ cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp saffron threads (optional but recommended)
• 1 tsp dried thyme
• 1 tbsp olive oil
• 1 ½ tsp salt
• ½ tsp black pepper
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat, and sauté the onion, garlic, and bell peppers for about 5 minutes, until softened.
2. Transfer the sautéed mixture to the slow cooker, and add the rice, peas, artichokes, tomatoes, vegetable broth, paprika, saffron (if using), thyme, salt, and pepper.
3. Stir well to combine, then cover and cook on low for 4-5 hours or high for 2-3 hours, until the rice is tender and all the liquid has been absorbed.
4. Once cooked, fluff the rice with a fork and serve with lemon wedges on the side.

This dairy-free slow cooker vegetable paella is a flavorful and filling meal that’s easy to prepare and bursting with fresh vegetables. The blend of saffron, paprika, and thyme creates an aromatic base, while the rice absorbs all the rich flavors during the slow cooking process. It’s a great dish to enjoy on a Friday evening, and it’s versatile enough to be served with a variety of side dishes or as the main course. Whether you’re making it for a crowd or just for yourself, this paella is sure to impress!

Dairy-Free Slow Cooker Mushroom Stroganoff

This dairy-free slow cooker mushroom stroganoff is a creamy and savory dish that is perfect for a comforting Friday meal. The earthy mushrooms take center stage, and the dairy-free sour cream and coconut milk create a rich, velvety sauce. Served over egg-free pasta or rice, this stroganoff is hearty, satisfying, and full of flavor. It’s a great alternative to traditional beef stroganoff and works well for those avoiding dairy or meat.

Ingredients:

• 4 cups mushrooms (button or cremini), sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp Dijon mustard
• 1 tbsp tamari or soy sauce
• 1 can (14 oz) coconut milk
• 2 tbsp dairy-free sour cream
• 1 tbsp olive oil
• 1 tbsp dried thyme
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• Cooked pasta or rice, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat, and sauté the onions and garlic until softened, about 5 minutes.
2. Transfer the sautéed onions and garlic to the slow cooker, then add the mushrooms, vegetable broth, Dijon mustard, tamari or soy sauce, coconut milk, sour cream, thyme, paprika, salt, and pepper.
3. Stir well to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the mushrooms are tender and the sauce has thickened.
4. Serve the stroganoff hot over cooked pasta or rice.

This dairy-free slow cooker mushroom stroganoff is a delicious and creamy alternative to traditional stroganoff, with all the flavor and richness without the dairy. The mushrooms create a savory base, while the coconut milk and dairy-free sour cream provide the perfect creamy texture. It’s a comforting, satisfying meal that’s perfect for a relaxing Friday dinner. Whether served over pasta or rice, this stroganoff is sure to become a go-to favorite for those looking for a hearty, plant-based meal.

Dairy-Free Slow Cooker Moroccan Chickpea Stew

This dairy-free slow cooker Moroccan chickpea stew is a fragrant, warming dish that combines chickpeas, vegetables, and a medley of spices to create a flavorful and hearty stew. The cinnamon, cumin, and turmeric provide an aromatic base, while the tomatoes and dried fruit like apricots or raisins add a touch of sweetness. This stew is naturally vegan and gluten-free, making it a perfect dish for those with dietary restrictions. Serve it with couscous or quinoa for a complete meal.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 large carrots, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup dried apricots or raisins, chopped
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup chopped spinach or kale, for garnish
• Cooked couscous or quinoa, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat, and sauté the onion, garlic, and carrots until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker, and add the chickpeas, dried apricots (or raisins), diced tomatoes, vegetable broth, cumin, cinnamon, turmeric, paprika, salt, and pepper.
3. Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
4. Serve the stew hot, garnished with chopped spinach or kale, and enjoy with couscous or quinoa on the side.

This dairy-free slow cooker Moroccan chickpea stew is a fantastic dish that combines sweet and savory flavors with aromatic spices. The chickpeas provide a hearty protein source, while the dried apricots or raisins add a delightful sweetness that balances the warm spices. It’s a comforting meal that’s perfect for a cozy Friday night, and it pairs wonderfully with couscous or quinoa. This stew is also a great option for meal prep, as it keeps well in the refrigerator for several days and only gets better as it sits!

Dairy-Free Slow Cooker Sweet Potato and Black Bean Chili

This hearty, dairy-free slow cooker sweet potato and black bean chili is a perfect comfort food for a cozy Friday night. Packed with nutritious ingredients like sweet potatoes, black beans, and a variety of vegetables, it’s a filling, plant-based meal that’s both satisfying and flavorful. The chili is seasoned with chili powder, cumin, and smoked paprika, giving it a rich, smoky flavor. Whether you’re hosting a gathering or enjoying a quiet evening, this chili is sure to please everyone.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup corn kernels (frozen or fresh)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat, and sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker, and add the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
3. Stir well to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
4. In the last 30 minutes of cooking, add the corn and stir to incorporate.
5. Serve the chili hot, garnished with fresh cilantro and lime wedges.

This dairy-free slow cooker sweet potato and black bean chili is a comforting, nutritious meal that’s perfect for a cozy Friday dinner. The sweet potatoes add natural sweetness and creaminess, while the black beans provide protein and fiber. The combination of spices gives the chili depth and complexity, and the corn adds a pop of color and texture. Whether served as a main course or paired with a side of cornbread, this chili is a delicious, wholesome dish that’s sure to satisfy.

Dairy-Free Slow Cooker Lentil and Vegetable Soup

This dairy-free slow cooker lentil and vegetable soup is a hearty, wholesome dish that’s packed with protein, fiber, and vitamins. The lentils cook to a tender consistency, while the variety of vegetables like carrots, celery, and tomatoes create a rich, flavorful base. With a blend of herbs and spices like thyme, rosemary, and garlic, this soup has a comforting, aromatic flavor. It’s a perfect meal for those looking for something light yet filling to enjoy on a Friday.

Ingredients:

• 1 ½ cups dried green or brown lentils, rinsed
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 cups kale or spinach, chopped (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat, and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker, then add the lentils, diced tomatoes, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper.
3. Stir to combine, then cover and cook on low for 7-8 hours or high for 3-4 hours, until the lentils are tender.
4. If using, add the chopped kale or spinach in the last 30 minutes of cooking.
5. Remove the bay leaf, and serve the soup hot.

This dairy-free slow cooker lentil and vegetable soup is a nourishing, flavorful option that’s perfect for a light Friday meal. The lentils provide a hearty base, while the vegetables add freshness and depth to the dish. The combination of herbs and spices makes the soup aromatic and comforting, ideal for cozy nights. It’s easy to prepare and packed with nutrients, making it an excellent choice for those seeking a healthy yet satisfying dinner.

Dairy-Free Slow Cooker Butternut Squash and Chickpea Curry

This dairy-free slow cooker butternut squash and chickpea curry is a creamy, aromatic dish that combines the sweetness of butternut squash with the earthy flavor of chickpeas. The rich coconut milk and a blend of spices like cumin, turmeric, and coriander create a fragrant, flavorful sauce. This curry is a perfect Friday meal to enjoy with rice or flatbread. It’s vegan, gluten-free, and full of warming spices, making it a comforting and satisfying dish.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground ginger
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro, for garnish
• Cooked rice or flatbread, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat, and sauté the onion, garlic, and spices (cumin, turmeric, coriander, ginger) for about 3 minutes, until fragrant.
2. Transfer the sautéed mixture to the slow cooker, and add the cubed butternut squash, chickpeas, coconut milk, vegetable broth, salt, and pepper.
3. Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the butternut squash is tender.
4. Serve the curry hot, garnished with fresh cilantro, alongside rice or flatbread.

This dairy-free slow cooker butternut squash and chickpea curry is an incredibly flavorful dish that’s perfect for a cozy Friday dinner. The sweetness of the butternut squash pairs beautifully with the creamy coconut milk and aromatic spices, creating a rich and satisfying curry. It’s an easy-to-make, one-pot meal that’s vegan and gluten-free, making it an excellent option for a variety of dietary needs. Serve it with rice or flatbread to soak up the delicious sauce and enjoy a warming, filling meal.

Dairy-Free Slow Cooker Spaghetti Squash with Marinara Sauce

This dairy-free slow cooker spaghetti squash with marinara sauce is a light yet satisfying meal that mimics the classic spaghetti dish but without the pasta. The spaghetti squash becomes tender and forms noodle-like strands that perfectly absorb the rich, tangy marinara sauce. This dish is a fantastic option for those looking to reduce carbs or enjoy a dairy-free, wholesome dinner on a Friday night. It’s simple to prepare, loaded with flavor, and a great way to enjoy a nutritious twist on a classic favorite.

Ingredients:

• 1 medium spaghetti squash
• 1 jar (24 oz) dairy-free marinara sauce
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• ½ tsp salt
• ½ tsp black pepper
• Fresh basil or parsley, for garnish
• Vegan Parmesan (optional)

Instructions:

1. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil over the cut sides of the squash, then place it cut-side down in the slow cooker.
3. Add the marinara sauce, diced onion, minced garlic, dried basil, oregano, red pepper flakes, salt, and pepper over the squash.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours until the squash is tender.
5. Once cooked, use a fork to scrape the flesh of the squash, creating spaghetti-like strands.
6. Serve the spaghetti squash topped with the marinara sauce and garnish with fresh basil or parsley and optional vegan Parmesan.

This dairy-free slow cooker spaghetti squash with marinara sauce is a fantastic alternative to traditional pasta dishes. The spaghetti squash provides a healthy, low-carb base that’s full of texture and flavor, while the marinara sauce adds a rich, tangy depth to each bite. The simplicity of this recipe, combined with its nutritional benefits, makes it an excellent choice for a Friday dinner. Whether you’re looking for a lighter meal or simply prefer a dairy-free option, this dish is sure to satisfy your cravings.

Dairy-Free Slow Cooker Vegetable Stir-Fry with Tofu

This dairy-free slow cooker vegetable stir-fry with tofu is a vibrant, nutrient-packed meal that’s perfect for a quick and easy Friday night dinner. The tofu is cooked until golden and crispy, then mixed with an assortment of vegetables like bell peppers, carrots, and snow peas in a savory stir-fry sauce. It’s a hearty, healthy dish that’s full of protein, fiber, and flavor. This recipe is perfect for busy evenings when you want a satisfying, wholesome meal with minimal effort.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 medium carrots, sliced
• 1 cup snow peas
• 1 onion, sliced
• 2 cloves garlic, minced
• ½ cup soy sauce or tamari (for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tbsp cornstarch (optional for thicker sauce)
• 2 tbsp water
• Sesame seeds, for garnish
• Cooked rice, for serving

Instructions:

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, ground ginger, garlic powder, cornstarch, and water to make the sauce.
2. Heat a skillet over medium-high heat and cook the tofu cubes until golden and crispy, about 5-7 minutes.
3. Transfer the cooked tofu to the slow cooker, then add the sliced bell peppers, carrots, snow peas, onion, and garlic.
4. Pour the sauce over the tofu and vegetables, and stir well to coat.
5. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the vegetables are tender.
6. Serve the stir-fry over cooked rice, and garnish with sesame seeds.

This dairy-free slow cooker vegetable stir-fry with tofu is a vibrant and flavorful dish that’s both filling and nutritious. The tofu adds a hearty source of protein, while the fresh vegetables provide crunch and natural sweetness. The stir-fry sauce ties everything together with a savory and slightly tangy flavor, making it a truly satisfying meal. It’s a perfect Friday option for those seeking a quick, healthy, and dairy-free dinner that doesn’t compromise on taste.

Dairy-Free Slow Cooker Mushroom and Barley Soup

This dairy-free slow cooker mushroom and barley soup is a rich, hearty dish that combines earthy mushrooms with chewy barley in a savory vegetable broth. The mushrooms release their umami flavors into the soup, while the barley adds a wonderful texture and makes the soup incredibly filling. It’s a perfect meal for those craving a warm, comforting soup on a cool Friday evening. This soup is also a great option for meal prepping, as it stores well and can be enjoyed throughout the week.

Ingredients:

• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 cup pearl barley
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, diced
• 3 celery stalks, diced
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Transfer the sautéed vegetables to the slow cooker and add the sliced mushrooms, barley, vegetable broth, thyme, rosemary, salt, and pepper.
3. Stir to combine, then cover and cook on low for 7-8 hours or high for 3-4 hours, until the barley is tender.
4. Serve the soup hot, garnished with fresh parsley.

This dairy-free slow cooker mushroom and barley soup is a comforting, nourishing dish that’s perfect for a Friday night. The combination of earthy mushrooms and hearty barley makes this soup incredibly satisfying, while the slow-cooking process allows the flavors to develop fully. The rich vegetable broth and aromatic herbs create a deep, savory flavor that’s ideal for cozy nights. Serve it with a slice of dairy-free bread for a complete, wholesome meal that’s sure to warm you from the inside out.

Note: More recipes are coming soon!