30+ Flavorful Vegan Slow Cooker Dishes to Brighten Your Holiday Table

The holidays are a time for celebration, togetherness, and, of course, delicious food.

Whether you’re hosting a big family gathering, a cozy dinner with friends, or simply want to create a festive atmosphere at home, a well-curated menu is key.

However, if you’re looking to add variety to your holiday spread and accommodate vegan guests, it can sometimes feel challenging to find the right recipes.

That’s where the magic of the slow cooker comes in. Slow cookers are a game-changer during the busy holiday season.

They allow you to prepare flavorful, hands-off dishes with minimal effort, so you can spend less time in the kitchen and more time with your loved ones.

In this article, we’ve gathered 30+ holiday vegan slow cooker recipes that are not only delicious but also easy to prepare.

These dishes will help you create a festive menu that everyone can enjoy, no matter their dietary preferences.

From hearty soups and stews to savory side dishes and decadent desserts, these recipes cover a wide range of flavors and textures.

Whether you’re craving a creamy butternut squash soup, a rich mushroom gravy, or a sweet cranberry-orange sauce, you’ll find something here to make your holiday meals extra special.

So, let’s dive into these vegan slow cooker recipes that will help you create a memorable and stress-free holiday feast!

30+ Flavorful Vegan Slow Cooker Dishes to Brighten Your Holiday Table

Holiday meals should be a time for enjoyment, not stress.

With these 30+ vegan slow cooker recipes, you can bring variety, flavor, and ease to your festive table.

From appetizers to desserts, each recipe is designed to be simple yet incredibly tasty, ensuring that you spend less time in the kitchen and more time celebrating.

Not only are these dishes plant-based, but they also cater to all guests, vegan or not, without compromising on taste.

The slow cooker does most of the work, allowing you to enjoy a stress-free cooking experience that results in hearty, flavorful meals everyone will love.

So, this holiday season, let the slow cooker be your secret weapon, and impress your friends and family with a spread that’s both delicious and kind to the planet.

Vegan Slow Cooker Stuffed Bell Peppers

This vegan stuffed bell pepper recipe is a perfect holiday dish, filled with a savory mix of quinoa, black beans, and a blend of spices. The slow cooker ensures that the flavors are well infused, and the peppers remain tender while maintaining their vibrant color. It’s a hearty, festive dish that’s as healthy as it is comforting.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans (drained and rinsed)
• 1 cup corn kernels (frozen or fresh)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1 cup diced tomatoes (canned or fresh)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. Cut the tops off the bell peppers and remove the seeds. Set aside.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, onion, garlic, diced tomatoes, cumin, chili powder, paprika, black pepper, and olive oil. Stir until everything is well mixed.
3. Carefully stuff each bell pepper with the quinoa mixture, pressing it down gently to ensure it’s packed in.
4. Place the stuffed peppers in the slow cooker, standing upright.
5. Cover and cook on low for 4-5 hours or until the peppers are tender.
6. Garnish with fresh cilantro before serving.

This dish makes a wonderful centerpiece for any holiday gathering, offering both flavor and nutrition. The combination of quinoa and beans provides a satisfying protein boost, while the bell peppers add a sweet contrast to the savory filling. It’s a healthy and festive dish that everyone, vegan or not, will enjoy.

Slow Cooker Vegan Mushroom and Lentil Stew

This rich and hearty mushroom and lentil stew is the perfect slow cooker recipe for the holiday season. The earthy mushrooms, combined with protein-packed lentils and vegetables, create a warming dish that’s full of deep flavors. Letting this stew simmer on low throughout the day allows the ingredients to meld together beautifully, making it a great option for a relaxed holiday meal.

Ingredients:

• 2 cups green or brown lentils, rinsed
• 3 cups vegetable broth
• 2 cups water
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• Salt to taste

Instructions:

1. Add the lentils, vegetable broth, and water to the slow cooker.
2. Stir in the sliced mushrooms, chopped onion, carrots, garlic, thyme, rosemary, bay leaf, black pepper, tomato paste, and soy sauce.
3. Season with salt to taste, and stir everything together to combine.
4. Cover and cook on low for 6-7 hours, or until the lentils are tender.
5. Remove the bay leaf and adjust seasoning if necessary before serving.

This stew is the ultimate comfort food for the holiday season, offering hearty flavors that will warm you up on a chilly evening. The combination of mushrooms and lentils not only makes it rich in umami but also provides a satisfying, plant-based protein source. The slow-cooked broth becomes a savory, aromatic base that’s perfect for dipping crusty bread or serving over rice.

Vegan Slow Cooker Sweet Potato and Chickpea Curry

This vegan sweet potato and chickpea curry is a fragrant, comforting dish that’s ideal for holiday meals. The combination of sweet potatoes, chickpeas, and coconut milk creates a creamy, flavorful curry that’s both satisfying and nutritious. Cooked slowly to allow the spices to infuse, this dish will fill your kitchen with an irresistible aroma. It’s a wonderful choice for any vegan or plant-based holiday spread.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas (drained and rinsed)
• 1 can coconut milk (full-fat or light)
• 1 cup vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• Salt to taste
• Fresh cilantro, for garnish
• Juice of 1 lime

Instructions:

1. Add the cubed sweet potatoes, chickpeas, coconut milk, and vegetable broth to the slow cooker.
2. Stir in the chopped onion, garlic, ginger, curry powder, turmeric, cumin, cayenne pepper (if using), and salt.
3. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender.
4. Before serving, stir in the lime juice and garnish with fresh cilantro.

This curry is a vibrant and flavorful addition to any holiday table. The creamy coconut milk pairs beautifully with the sweet potatoes and chickpeas, offering a balanced mix of sweetness and savory spice. The slow-cooked ingredients meld together to create a comforting dish that’s both filling and nourishing. It’s a great option for vegan guests or anyone looking to enjoy a lighter, plant-based holiday meal.

Vegan Slow Cooker Cranberry Apple Chutney

This sweet and tangy vegan cranberry apple chutney is a perfect holiday side dish. The slow cooker helps the fruits and spices meld together, creating a rich and flavorful chutney that pairs beautifully with vegan roasts, stuffing, and even as a topping for sandwiches. It’s a delightful addition to any festive spread, balancing the savory and sweet elements of the holiday season.

Ingredients:

• 3 cups fresh cranberries
• 2 apples, peeled, cored, and chopped
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 cup orange juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 tablespoon lemon juice
• Pinch of salt

Instructions:

1. Add cranberries, chopped apples, brown sugar, apple cider vinegar, orange juice, cinnamon, cloves, ginger, allspice, and salt to the slow cooker.
2. Stir to combine all ingredients.
3. Cover and cook on low for 3-4 hours, or until the cranberries have burst and the chutney has thickened.
4. Stir in lemon juice before serving.

This chutney offers a delicious burst of flavors—sweet, tangy, and slightly spicy—which makes it a wonderful accompaniment to a variety of holiday dishes. The apples add a soft, fruity base, while the cranberries bring a tartness that complements the warm spices. Serve this chutney alongside roasted vegetables or as a topping for a vegan main course to add depth and vibrancy to your holiday meal.

Vegan Slow Cooker Butternut Squash Soup

A creamy, velvety soup made from roasted butternut squash, this vegan slow cooker soup is the perfect warm dish for the holidays. The natural sweetness of the squash is balanced with savory herbs and coconut milk, creating a comforting and luxurious flavor. With minimal prep time and hands-off cooking, it’s a simple yet elegant addition to any festive meal.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 can coconut milk (full-fat)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a slow cooker, combine the cubed butternut squash, chopped onion, garlic, cumin, turmeric, cinnamon, and nutmeg.
2. Pour in the vegetable broth and coconut milk, and stir everything together.
3. Cover and cook on low for 6-7 hours, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
5. Season with salt and pepper to taste before serving, and garnish with fresh parsley or cilantro.

This creamy butternut squash soup is a perfect way to warm up on a cold holiday evening. The combination of coconut milk and spices gives the soup a luxurious texture and a balance of sweet, savory, and warming flavors. It’s an easy and elegant dish to prepare in advance, leaving you free to enjoy the festivities.

Vegan Slow Cooker Holiday Stuffing

This vegan holiday stuffing recipe is a festive, savory dish made with cubed bread, mushrooms, celery, and a mixture of herbs that bring a delicious flavor to the table. The slow cooker ensures that the bread absorbs all the wonderful seasonings, making for a perfect side dish that’s both comforting and full of holiday charm. It’s a great addition to a vegan or plant-based holiday spread.

Ingredients:

• 1 loaf of crusty bread, cubed (about 8 cups)
• 2 cups vegetable broth
• 1/2 cup olive oil or vegan butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 cup mushrooms, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (or to taste)
• 1/4 cup fresh parsley, chopped

Instructions:

1. In a skillet, heat olive oil or vegan butter over medium heat. Add the onion, celery, mushrooms, and garlic, and sauté for about 5-7 minutes until the vegetables soften.
2. Add the dried sage, thyme, pepper, and salt, and stir to combine.
3. In a large mixing bowl, combine the cubed bread with the sautéed vegetable mixture. Pour in the vegetable broth, stirring until the bread is fully moistened.
4. Transfer the stuffing mixture to the slow cooker and cover. Cook on low for 4-5 hours, or until the bread has absorbed the flavors and the stuffing is golden and crispy on top.
5. Garnish with fresh parsley before serving.

This stuffing recipe is a delicious vegan twist on the traditional holiday dish, offering a savory, herby flavor that pairs beautifully with any plant-based entrée. The mushrooms and herbs bring depth, while the slow cooker ensures a tender, flavorful result. It’s the ideal comfort food to complete any vegan holiday meal.

Vegan Slow Cooker Maple Balsamic Brussels Sprouts

These vegan slow-cooked Brussels sprouts with a maple balsamic glaze are a perfect holiday side dish. The Brussels sprouts become tender and caramelized, absorbing the rich flavors of maple syrup and balsamic vinegar. This dish offers a sweet and tangy contrast, balancing out the richness of holiday meals while providing a delicious, plant-based option for your guests.

Ingredients:

• 1.5 pounds Brussels sprouts, trimmed and halved
• 1/4 cup maple syrup
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Salt to taste
• 1 tablespoon fresh thyme leaves (optional)

Instructions:

1. Place the halved Brussels sprouts into the slow cooker.
2. In a small bowl, whisk together the maple syrup, balsamic vinegar, olive oil, garlic powder, black pepper, and salt.
3. Pour the maple balsamic mixture over the Brussels sprouts, stirring to coat them evenly.
4. Cover and cook on low for 4-5 hours, or until the Brussels sprouts are tender and caramelized, stirring halfway through if possible.
5. Garnish with fresh thyme leaves before serving, if desired.

These maple balsamic Brussels sprouts offer a perfect balance of sweetness and acidity, which makes them an ideal holiday side dish. The slow cooking process allows the Brussels sprouts to absorb all the rich flavors of the glaze, creating a dish that’s both savory and a bit indulgent. They are a beautiful addition to any holiday spread and pair wonderfully with roasted or grilled dishes.

Vegan Slow Cooker Holiday Vegetable Medley

This vibrant and hearty holiday vegetable medley brings together an array of seasonal vegetables, all slow-cooked to perfection. The rich flavors of carrots, parsnips, potatoes, and sweet potatoes come together with fresh herbs and a light vegetable broth, creating a warming dish perfect for the holiday table. It’s a comforting, easy-to-make side dish that everyone will enjoy.

Ingredients:

• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, diced
• 2 medium sweet potatoes, peeled and diced
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon ground black pepper
• Salt to taste

Instructions:

1. Add the sliced carrots, parsnips, diced potatoes, and sweet potatoes to the slow cooker.
2. In a small bowl, combine the vegetable broth, olive oil, minced garlic, rosemary, thyme, black pepper, and salt. Stir to combine.
3. Pour the broth mixture over the vegetables, ensuring they are evenly coated.
4. Cover and cook on low for 5-6 hours, or until the vegetables are tender and cooked through.
5. Stir gently before serving and adjust seasoning as needed.

This holiday vegetable medley is an easy and delicious way to enjoy the abundance of root vegetables that are so prevalent in the winter season. The slow cooking process allows the flavors to deepen, making each bite flavorful and satisfying. This dish is simple yet elegant, perfect for any holiday gathering, and pairs well with any main dish.

Vegan Slow Cooker Spiced Pumpkin Pie Oatmeal

This vegan spiced pumpkin pie oatmeal is a warming, festive breakfast that’s perfect for the holidays. Made in the slow cooker, it offers a rich, creamy texture from the pumpkin and coconut milk, while the warming spices like cinnamon, nutmeg, and cloves give it that holiday feel. It’s an easy, healthy breakfast to serve guests or enjoy on chilly mornings.

Ingredients:

• 1 cup steel-cut oats
• 1 can pumpkin puree (15 ounces)
• 3 cups almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Add the steel-cut oats, pumpkin puree, almond milk, maple syrup, cinnamon, nutmeg, ginger, cloves, allspice, vanilla extract, and salt to the slow cooker.
2. Stir everything together to combine, making sure the oats are well covered with the liquid.
3. Cover and cook on low for 6-7 hours, or until the oats are tender and the mixture has thickened.
4. Stir well before serving, and add a little extra maple syrup if desired.

This pumpkin pie oatmeal is the ultimate cozy breakfast for the holiday season. With its rich flavors and creamy texture, it tastes just like pumpkin pie in oatmeal form. Plus, it’s a healthy option packed with fiber and plant-based goodness. Serve with a sprinkle of cinnamon or chopped pecans for an extra festive touch!

Vegan Slow Cooker Roasted Garlic Mashed Potatoes

These creamy and flavorful vegan mashed potatoes, infused with roasted garlic, make a perfect holiday side dish. The slow cooker ensures that the potatoes become perfectly tender, while the roasted garlic adds a depth of flavor that elevates this simple dish. Combined with vegan butter and plant-based milk, these mashed potatoes are irresistibly creamy and full of festive charm.

Ingredients:

• 4 large russet potatoes, peeled and chopped
• 1 head garlic, roasted (see instructions below)
• 1/4 cup vegan butter
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. To roast the garlic, cut the top off the garlic bulb, drizzle with a little olive oil, and wrap in foil. Roast at 400°F (200°C) for 30-35 minutes, or until soft and golden.
2. Place the chopped potatoes into the slow cooker and cover with water. Cook on high for 4 hours, or until the potatoes are fork-tender.
3. Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the slow cooker.
4. Drain the potatoes and return them to the slow cooker. Add vegan butter, almond milk, salt, and pepper, then mash until smooth and creamy.
5. Garnish with fresh parsley, if desired, and serve warm.

These roasted garlic mashed potatoes are comfort food at its finest. The roasted garlic adds a rich, savory flavor that makes these mashed potatoes irresistible. The slow cooking process ensures the potatoes are tender, and the creamy consistency makes them the perfect side dish to complement any holiday meal.

Vegan Slow Cooker Sweet Potato Lentil Curry

A hearty and flavorful vegan sweet potato lentil curry that’s perfect for the holidays. This slow cooker recipe combines the sweetness of the sweet potatoes with the earthiness of lentils, creating a rich and satisfying dish. The spices, such as cumin, turmeric, and cinnamon, provide the perfect balance of warmth, making this curry a cozy and comforting addition to your festive spread.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 can coconut milk (full-fat)
• 2 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1/2 teaspoon salt
• 1 tablespoon maple syrup (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the diced sweet potatoes, lentils, coconut milk, vegetable broth, chopped onion, garlic, ginger, cumin, turmeric, cinnamon, coriander, cayenne pepper, and salt to the slow cooker. Stir well to combine.
2. Cover and cook on low for 6-7 hours, or until the sweet potatoes are tender and the lentils are cooked through.
3. If you prefer a thicker curry, use a potato masher to mash some of the sweet potatoes and lentils in the slow cooker.
4. Stir in the maple syrup for a touch of sweetness, if desired.
5. Garnish with fresh cilantro before serving.

This sweet potato lentil curry is the perfect dish to serve during the holidays when you’re looking for a warming, hearty meal. The sweetness of the sweet potatoes and the richness of the coconut milk complement each other beautifully, while the spices give the curry a festive flair. It’s a comforting dish that will be a hit with vegan and non-vegan guests alike.

Vegan Slow Cooker Caramelized Onion and Mushroom Gravy

A rich, savory, and deeply flavorful gravy made with caramelized onions and mushrooms, perfect for drizzling over mashed potatoes, roasts, or stuffing. The slow cooker helps the onions and mushrooms become perfectly caramelized, while the rich vegetable broth and seasonings create a luscious, vegan-friendly gravy that’s a delicious addition to any holiday meal.

Ingredients:

• 2 large onions, thinly sliced
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 2 tablespoons vegan butter
• 2 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)

Instructions:

1. In a skillet, melt the vegan butter over medium heat and sauté the onions until golden and caramelized, about 10-15 minutes. Stir frequently to prevent burning.
2. Transfer the caramelized onions to the slow cooker and add the sliced mushrooms, vegetable broth, soy sauce, balsamic vinegar, thyme, garlic powder, and black pepper.
3. Stir everything together and cover the slow cooker. Cook on low for 4-5 hours, or until the mushrooms are tender and the gravy has developed a rich, deep flavor.
4. If you prefer a thicker gravy, mix the cornstarch with water to make a slurry, then stir it into the gravy. Let it cook for an additional 15-20 minutes to thicken.
5. Serve warm over mashed potatoes, stuffing, or any other dish of your choice.

This caramelized onion and mushroom gravy is an essential addition to any holiday meal. It’s full of deep, savory flavors and pairs wonderfully with a variety of side dishes. The slow cooker makes the process easy, and the result is a rich, umami-packed gravy that’s sure to please everyone at the table.

Vegan Slow Cooker Cranberry Orange Sauce

This tangy and sweet cranberry orange sauce is a must-have for your holiday feast. Made in the slow cooker, the cranberries burst and release their juices, creating a rich, flavorful sauce that pairs perfectly with savory dishes. The bright notes of orange zest and juice bring freshness to the sauce, while the sweetener balances the tartness of the cranberries. This easy-to-make sauce will be a hit with your guests!

Ingredients:

• 12 ounces fresh cranberries
• 1/2 cup orange juice (freshly squeezed)
• Zest of 1 orange
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• Pinch of salt

Instructions:

1. Add the cranberries, orange juice, orange zest, maple syrup, brown sugar, cinnamon, cloves, and salt to the slow cooker.
2. Stir everything together and cover.
3. Cook on low for 3-4 hours, or until the cranberries have burst and the sauce has thickened.
4. Once done, stir the sauce to combine, breaking up the cranberries as needed.
5. Let the sauce cool before serving, and store leftovers in an airtight container.

This cranberry orange sauce is the perfect combination of tangy, sweet, and fragrant. The slow cooker method enhances the flavors and lets the ingredients meld together beautifully. Whether served with mashed potatoes, roasted vegetables, or a plant-based protein, it adds a delightful burst of holiday flavor to your meal.

Vegan Slow Cooker Holiday Stuffing

This vegan slow cooker holiday stuffing is a savory, herbed delight. Made with crusty bread, fresh vegetables, and a blend of herbs, it’s the perfect side dish for any holiday meal. The slow cooker allows the flavors to develop slowly, resulting in a moist stuffing that holds together while still being fluffy. Plus, it’s vegan-friendly, so everyone at the table can enjoy it!

Ingredients:

• 1 loaf of crusty bread (about 8 cups, cubed)
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1 1/2 cups vegetable broth
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Place the cubed bread into the slow cooker.
2. In a skillet, heat the olive oil over medium heat and sauté the onions, celery, and garlic until softened, about 5 minutes.
3. Add the sautéed vegetables, parsley, thyme, and sage to the bread cubes in the slow cooker.
4. Pour in the vegetable broth, then season with salt and pepper. Stir until everything is well combined.
5. Cover and cook on low for 4-5 hours, or until the stuffing is heated through and the flavors have melded together.
6. Stir before serving and garnish with additional fresh herbs if desired.

This vegan slow cooker holiday stuffing is easy to prepare and packed with flavors that will make it a star at your table. The combination of fresh herbs, vegetables, and crusty bread results in a stuffing that’s both hearty and satisfying. With the slow cooker doing most of the work, you can focus on other dishes while this delicious side cooks itself!

Vegan Slow Cooker Butternut Squash Soup

This velvety, rich butternut squash soup is the perfect way to start a holiday meal. The sweetness of the roasted squash, combined with warming spices like cinnamon, nutmeg, and ginger, makes this soup comforting and festive. Slow cooking the ingredients results in a smooth, flavorful soup that can easily be made ahead of time, making it a great option for holiday entertaining.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 1/2 cup canned coconut milk (optional, for extra creaminess)
• Fresh thyme for garnish (optional)

Instructions:

1. Add the butternut squash, onion, carrots, garlic, vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper to the slow cooker.
2. Stir everything together and cover the slow cooker.
3. Cook on low for 6-7 hours, or until the vegetables are tender.
4. Once done, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender.
5. Stir in the coconut milk for extra creaminess, if desired, and garnish with fresh thyme.
6. Serve warm, and enjoy!

This butternut squash soup is the epitome of holiday comfort food. The slow cooking method allows the flavors to develop slowly, creating a rich, flavorful base that’s perfect for a festive meal. The addition of coconut milk adds a luxurious creaminess, making this soup a crowd-pleaser that’s both nourishing and comforting.

Note: More recipes​ are coming soon!