30+ Easy and Delicious Saturday Vegan Slow Cooker Recipes for a Effortless Dinner

Saturdays are meant for relaxation, self-care, and enjoying some quality downtime.

One of the best ways to make the most of your Saturday is by preparing a delicious and hassle-free meal.

Enter the vegan slow cooker—a kitchen tool that allows you to cook flavorful, nourishing meals with minimal effort.

Whether you’re hosting friends, preparing a family dinner, or just treating yourself to a comforting meal, vegan slow cooker recipes can be the perfect solution.

We’ve curated over 30 vegan slow cooker recipes that are not only easy to prepare but also bursting with flavor.

From hearty soups and stews to flavorful curries and tacos, these recipes are sure to make your Saturdays easier and more enjoyable.

Plus, they cater to a wide variety of tastes and preferences, so there’s something for everyone to enjoy!

30+ Easy and Delicious Saturday Vegan Slow Cooker Recipes for a Effortless Dinner

With these 30+ vegan slow cooker recipes, your Saturday meals will be transformed into effortless culinary experiences.

The beauty of slow cooking is in the simplicity—it allows you to prep your ingredients, set the timer, and let the magic happen while you focus on enjoying your weekend.

Whether you’re craving comfort food or something light and fresh, there’s a recipe here to suit every mood and taste.

So, why not try something new this Saturday and let your slow cooker do all the hard work for you?

Vegan Slow Cooker Chickpea Stew

This hearty chickpea stew is a simple yet flavorful dish perfect for a cozy Saturday. Packed with protein, fiber, and a variety of vegetables, it’s a nutritious and satisfying meal for any vegan. The slow cooker does all the work, allowing you to enjoy a warm, comforting stew with minimal effort.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups spinach, fresh or frozen
• 1 tbsp lemon juice

Instructions:

1. Add chickpeas, carrots, celery, onion, garlic, diced tomatoes, and vegetable broth to the slow cooker.
2. Stir in the cumin, turmeric, smoked paprika, salt, and pepper.
3. Cover and cook on low for 6-8 hours or high for 4 hours.
4. About 30 minutes before serving, stir in the spinach and lemon juice.
5. Taste and adjust seasoning if necessary, then serve hot.

This stew is rich in flavor and easy to prepare, making it a perfect choice for a relaxing Saturday. The slow cooker lets the ingredients blend together beautifully, allowing the spices to infuse the vegetables and chickpeas with depth. The spinach adds a nice burst of color and freshness, while the lemon juice brightens the flavors. This stew is an ideal comfort meal to enjoy with a piece of crusty bread.

Vegan Slow Cooker Lentil Soup

This vegan lentil soup is packed with plant-based protein, fiber, and essential nutrients. It’s perfect for a Saturday meal that’s nourishing and satisfying. The combination of lentils, vegetables, and spices creates a flavorful, wholesome soup that will leave you feeling warm and full.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 bay leaf
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• 2 tbsp lemon juice

Instructions:

1. Add lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, cumin, coriander, turmeric, bay leaf, salt, and pepper to the slow cooker.
2. Stir well to combine, then cover and cook on low for 7-8 hours or high for 4 hours.
3. About 15 minutes before serving, stir in the spinach or kale and lemon juice.
4. Taste and adjust the seasoning, then serve hot.

This soup is incredibly hearty and filling, yet light and nourishing, making it perfect for a Saturday lunch or dinner. The lentils cook to a soft, tender texture, and the vegetables provide a natural sweetness. The spices add warmth, while the greens give the soup an added dose of nutrition. The slow cooker helps the flavors meld together beautifully, and the lemon juice adds a refreshing brightness to each bite.

Vegan Slow Cooker Sweet Potato Chili

This rich and flavorful sweet potato chili is a perfect Saturday meal for those who love a bit of spice and heartiness in their meals. With a mix of sweet potatoes, beans, and tomatoes, it’s a complete meal in one pot, and the slow cooker makes it incredibly easy to prepare.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1-2 cups vegetable broth (depending on desired thickness)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Add sweet potatoes, kidney beans, black beans, diced tomatoes, onion, garlic, bell pepper, zucchini, corn, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper to the slow cooker.
2. Stir to combine and add 1 cup of vegetable broth to start.
3. Cover and cook on low for 6-8 hours or high for 4 hours, checking occasionally and adding more broth if needed.
4. Taste and adjust seasoning, then garnish with fresh cilantro before serving.

This sweet potato chili is bursting with vibrant flavors and textures. The combination of sweet potatoes and beans makes it filling and satisfying, while the spices provide a subtle heat and depth of flavor. The slow cooker allows the vegetables to soften perfectly and the chili to thicken beautifully, making it a comforting meal. The addition of cilantro brings a refreshing touch that complements the richness of the chili, making it the perfect dish for a cozy Saturday evening.

Vegan Slow Cooker Butternut Squash Soup

This velvety butternut squash soup is a rich, creamy, and naturally sweet dish that’s perfect for a chilly Saturday. The slow cooker brings out the full flavor of the squash, and with just a few simple ingredients, this soup is both comforting and nutritious.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1 cup coconut milk (or any plant-based milk)
• 2 tbsp maple syrup (optional, for added sweetness)
• Fresh thyme for garnish (optional)

Instructions:

1. Add the butternut squash, onion, carrots, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper to the slow cooker.
2. Stir to combine, then cover and cook on low for 6-7 hours or high for 4 hours, until the squash is tender.
3. Once cooked, use an immersion blender to puree the soup until smooth and creamy (or transfer in batches to a blender).
4. Stir in the coconut milk and maple syrup if using, and adjust seasoning to taste.
5. Garnish with fresh thyme if desired, and serve hot.

This creamy butternut squash soup is the ultimate comfort food for a slow Saturday. The slow cooker allows the squash to soften and blend beautifully with the spices, creating a rich, velvety texture. The coconut milk adds a luxurious creaminess, while the optional maple syrup provides a touch of sweetness that balances the flavors. It’s a simple yet indulgent dish that’s perfect for a cozy meal with a side of warm bread.

Vegan Slow Cooker Cauliflower and Potato Curry

This cauliflower and potato curry is a hearty, spicy dish packed with flavor. The slow cooker ensures that the potatoes and cauliflower absorb the full richness of the spices, making this curry a satisfying and filling meal for any vegan.

Ingredients:

• 1 medium cauliflower, cut into florets
• 3 large potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 can coconut milk (14 oz)
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (optional for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Add the cauliflower, potatoes, onion, garlic, diced tomatoes, coconut milk, vegetable broth, curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper to the slow cooker.
2. Stir well to combine, then cover and cook on low for 6-8 hours or high for 4 hours, until the potatoes and cauliflower are tender.
3. Taste and adjust seasoning as needed, then garnish with fresh cilantro before serving.

This cauliflower and potato curry is a perfect balance of spice and heartiness. The slow cooking method allows the flavors to meld together beautifully, and the cauliflower and potatoes take on a soft, tender texture. The coconut milk provides a creamy base that perfectly complements the curry spices. This dish is ideal for a Saturday meal, offering warmth and satisfaction with every bite.

Vegan Slow Cooker Stuffed Bell Peppers

These vegan stuffed bell peppers are a satisfying and healthy dish, packed with quinoa, black beans, and vegetables. The slow cooker makes it easy to prepare, while the peppers remain tender and flavorful, making it a great meal for a relaxing Saturday.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can diced tomatoes (14.5 oz)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a bowl, combine quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper.
2. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
3. Place the stuffed peppers in the slow cooker and pour vegetable broth around them.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the peppers are tender and the quinoa is cooked.
5. Garnish with fresh cilantro before serving.

These vegan stuffed bell peppers are a wholesome and satisfying dish. The slow cooker ensures the peppers are cooked perfectly, and the quinoa mixture absorbs all the flavors from the spices and vegetables. The black beans add protein, while the corn provides a touch of sweetness that balances the spices. This dish is a great way to enjoy a nutrient-packed, hands-off meal on a Saturday.

Vegan Slow Cooker Moroccan Stew

This Moroccan-inspired vegan stew is a flavorful and exotic dish that brings together a variety of spices, vegetables, and dried fruits. The slow cooker allows all the ingredients to blend together, creating a fragrant, comforting stew that’s perfect for a Saturday night.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 cup carrots, chopped
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup dried apricots, chopped
• 1/2 cup raisins
• 4 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Add the sweet potato, carrots, chickpeas, diced tomatoes, onion, garlic, apricots, raisins, vegetable broth, cumin, cinnamon, ginger, turmeric, salt, and pepper to the slow cooker.
2. Stir well to combine, then cover and cook on low for 6-8 hours or high for 4 hours.
3. Taste and adjust seasoning as needed, then garnish with fresh cilantro before serving.

This Moroccan stew is a beautiful mix of savory and sweet, with the dried fruits adding a subtle sweetness that complements the spices. The slow cooker allows the flavors to develop, making this stew rich and full of depth. It’s a fantastic dish to enjoy on a Saturday, offering a unique blend of ingredients and flavors that will transport you to the heart of Morocco.

Vegan Slow Cooker Black Bean Soup

This hearty black bean soup is a rich and flavorful dish, perfect for a satisfying Saturday meal. Full of plant-based protein, fiber, and a blend of spices, this soup is both nourishing and delicious. The slow cooker allows the flavors to meld beautifully, making it the ideal dish for an easy, comforting meal.

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro, chopped, for garnish

Instructions:

1. Add black beans, onion, garlic, bell pepper, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker.
2. Stir to combine, then cover and cook on low for 6-7 hours or high for 4 hours.
3. Once the soup is cooked, use an immersion blender to blend half of the soup for a creamy texture (optional).
4. Stir in the lime juice, then taste and adjust seasoning.
5. Garnish with fresh cilantro before serving.

This black bean soup is a perfect balance of warmth and spice, with the beans providing a hearty texture and the tomatoes adding a burst of flavor. The slow cooker allows the ingredients to cook together, making every bite full of rich, comforting taste. The lime juice adds a refreshing tang, while the cilantro brings a burst of freshness, making it a great dish to enjoy with a side of crusty bread.

Vegan Slow Cooker Carrot Ginger Soup

This carrot ginger soup is light, fragrant, and perfect for a cozy Saturday lunch. The slow cooker makes it easy to prepare, and the combination of carrots and ginger creates a warm, soothing dish with a touch of spice. It’s a great way to enjoy a healthy and flavorful soup with minimal effort.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1/2 cup coconut milk (or any plant-based milk)
• Fresh parsley, chopped, for garnish

Instructions:

1. Add the carrots, onion, garlic, ginger, vegetable broth, cumin, turmeric, salt, and pepper to the slow cooker.
2. Stir to combine, then cover and cook on low for 6-7 hours or high for 4 hours, until the carrots are tender.
3. Use an immersion blender to puree the soup until smooth and creamy (or transfer in batches to a blender).
4. Stir in the coconut milk and adjust seasoning if needed.
5. Garnish with fresh parsley before serving.

This carrot ginger soup is a light yet satisfying option for a Saturday meal. The slow cooker allows the carrots to soften and infuse the soup with their natural sweetness, while the ginger adds a refreshing kick. The coconut milk adds creaminess, balancing the flavors perfectly. It’s a simple, yet elegant soup that’s perfect for a light lunch or dinner.

Vegan Slow Cooker Mushroom Stroganoff

This vegan mushroom stroganoff is a creamy, indulgent dish that’s perfect for a slow Saturday evening. The slow cooker makes it incredibly easy to prepare, and the combination of mushrooms, onions, and garlic in a creamy sauce creates a rich and satisfying meal.

Ingredients:

• 4 cups sliced mushrooms (such as cremini or button mushrooms)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 can coconut milk (14 oz)
• 2 tbsp flour (or cornstarch for gluten-free)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 oz wide egg-free pasta (such as fettuccine or tagliatelle)
• Fresh parsley, chopped, for garnish

Instructions:

1. Add mushrooms, onion, garlic, vegetable broth, coconut milk, flour, soy sauce, thyme, smoked paprika, salt, and pepper to the slow cooker.
2. Stir well to combine, then cover and cook on low for 6-7 hours or high for 4 hours.
3. About 15 minutes before serving, cook the pasta according to the package instructions, then drain.
4. Once the stroganoff is done, stir in the cooked pasta, adjusting the seasoning as needed.
5. Garnish with fresh parsley before serving.

This mushroom stroganoff is a comforting, creamy dish that feels indulgent yet is entirely plant-based. The slow cooking allows the mushrooms to release their savory juices, which combine with the coconut milk to create a rich and velvety sauce. The pasta absorbs all the flavors, making every bite satisfying. It’s a perfect dish for a relaxing Saturday night dinner.

Vegan Slow Cooker Chili Mac

This vegan chili mac is a satisfying fusion of chili and macaroni, all cooked together in one pot. It’s a hearty and comforting dish that’s perfect for a cozy Saturday meal. The slow cooker allows the flavors to develop while the pasta absorbs all the delicious chili sauce, creating a dish that’s as filling as it is flavorful.

Ingredients:

• 1 cup elbow macaroni (or any pasta)
• 2 cans kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cayenne (optional for heat)
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Add kidney beans, black beans, diced tomatoes, onion, garlic, corn, chili powder, cumin, smoked paprika, cayenne, vegetable broth, salt, and pepper to the slow cooker.
2. Stir well to combine, then cover and cook on low for 5-6 hours or high for 3 hours.
3. About 15-20 minutes before serving, add the uncooked elbow macaroni and stir to combine.
4. Continue cooking until the pasta is tender and the chili has thickened.
5. Garnish with fresh cilantro before serving.

This chili mac is a hearty and satisfying dish that combines the richness of chili with the comforting texture of macaroni. The slow cooker ensures the beans, vegetables, and spices meld together beautifully, while the pasta soaks up the flavorful sauce. It’s a perfect Saturday dish for those who want something filling and flavorful without spending too much time in the kitchen.

Vegan Slow Cooker Spaghetti Squash Primavera

This vegan spaghetti squash primavera is a light, flavorful, and nutritious dish, perfect for a satisfying Saturday dinner. The spaghetti squash acts as a great pasta substitute, and when paired with fresh vegetables and a simple sauce, it becomes a delightful meal.

Ingredients:

• 1 medium spaghetti squash, halved and seeds removed
• 2 cups cherry tomatoes, halved
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil, chopped, for garnish
• Vegan parmesan (optional)

Instructions:

1. Place the spaghetti squash halves, cut side up, in the slow cooker. Drizzle with olive oil and season with salt and pepper.
2. Add the cherry tomatoes, bell pepper, zucchini, onion, garlic, vegetable broth, oregano, and basil to the slow cooker.
3. Cover and cook on low for 6-7 hours or high for 4 hours, until the squash is tender.
4. Use a fork to scrape the flesh of the squash into spaghetti-like strands.
5. Toss the squash with the vegetables and broth, then garnish with fresh basil and vegan parmesan before serving.

This spaghetti squash primavera is a fresh, healthy alternative to traditional pasta dishes. The slow cooker allows the vegetables to cook down into a flavorful sauce, while the spaghetti squash provides a light base. This dish is packed with vitamins and fiber, making it an ideal option for a nutritious and satisfying Saturday meal.

Vegan Slow Cooker Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are perfect for a fun and flavorful Saturday night dinner. The sweet potatoes become tender and slightly caramelized, paired with hearty black beans and a range of spices, making for a delicious, crowd-pleasing meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cans black beans, drained and rinsed
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• 10 small corn tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions:

1. Add the sweet potatoes, black beans, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, salt, pepper, and vegetable broth to the slow cooker.
2. Stir well, then cover and cook on low for 6-7 hours or high for 4 hours, until the sweet potatoes are tender.
3. Once cooked, use a fork to mash some of the sweet potatoes and beans for a slightly chunky filling.
4. Warm the corn tortillas and fill them with the sweet potato and black bean mixture.
5. Garnish with fresh cilantro and serve with lime wedges.

These vegan sweet potato and black bean tacos are an easy and flavorful option for a Saturday dinner. The slow cooker makes it simple to prepare, and the sweet potatoes provide a rich, slightly sweet base for the beans and spices. Topped with fresh cilantro and a squeeze of lime, these tacos are a refreshing and filling dish that’s perfect for taco night.

Vegan Slow Cooker Thai Peanut Stew

This Thai-inspired vegan peanut stew is a creamy, comforting dish with a kick of spice and richness. The slow cooker does all the work, blending the flavors together into a savory stew that’s perfect for a satisfying Saturday meal.

Ingredients:

• 1 cup peanut butter (smooth, unsweetened)
• 1 can coconut milk (14 oz)
• 1 can diced tomatoes (14.5 oz)
• 1 large sweet potato, peeled and cubed
• 1 cup carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp grated ginger
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp chili flakes (optional for heat)
• 1/2 tsp ground turmeric
• 1 cup spinach or kale, chopped
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions:

1. Add the peanut butter, coconut milk, diced tomatoes, sweet potato, carrots, onion, garlic, vegetable broth, ginger, soy sauce, chili flakes, and turmeric to the slow cooker.
2. Stir well to combine, then cover and cook on low for 6-7 hours or high for 4 hours, until the sweet potatoes are tender.
3. About 15 minutes before serving, stir in the spinach or kale.
4. Taste and adjust seasoning, then serve the stew with fresh cilantro and lime wedges.

This Thai peanut stew is rich, creamy, and packed with flavor. The peanut butter and coconut milk create a velvety, indulgent base, while the sweet potatoes and carrots add a natural sweetness. The chili flakes provide a touch of heat, balanced by the richness of the peanut sauce. This stew is a perfect Saturday meal for those craving something comforting yet exotic.

Vegan Slow Cooker BBQ Lentil Sliders

These vegan BBQ lentil sliders are a delicious and filling option for a Saturday meal. The lentils are cooked in a tangy barbecue sauce, creating a flavorful filling for sliders. Paired with vegan buns and your favorite toppings, these sliders are perfect for a relaxed weekend meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup barbecue sauce (vegan)
• 1 cup vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 8 small vegan slider buns
• Vegan coleslaw for topping (optional)

Instructions:

1. Add lentils, onion, garlic, barbecue sauce, vegetable broth, smoked paprika, cumin, salt, and pepper to the slow cooker.
2. Stir to combine, then cover and cook on low for 6-7 hours or high for 4 hours, until the lentils are tender and the sauce has thickened.
3. Once the lentils are cooked, mash them slightly with a fork to create a chunky texture.
4. Spoon the BBQ lentil mixture onto the vegan slider buns and top with coleslaw if desired.
5. Serve with your favorite sides.

These BBQ lentil sliders are a great vegan alternative to traditional burgers. The slow-cooked lentils are infused with the smoky barbecue sauce, creating a rich, flavorful filling. Served on soft buns with a crunchy coleslaw topping, these sliders are a fun and satisfying meal perfect for a Saturday gathering or casual dinner.

Note: More recipes​ are coming soon!