30+ Irresistible Sunday Vegan Slow Cooker Recipes for Relaxed Day

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Sundays are meant for unwinding, enjoying the company of loved ones, and savoring a hearty meal without spending hours in the kitchen.

If you’re looking for ways to make your Sundays relaxing and stress-free while still enjoying a wholesome, delicious meal, vegan slow cooker recipes are the answer.

These recipes offer the perfect balance of convenience and flavor, letting you prepare a hearty dish that will be ready when you are.

From comforting stews and chilis to creamy pastas and rich curries, the slow cooker is a versatile tool that can transform simple ingredients into mouthwatering meals.

Whether you’re feeding a crowd or just looking for something satisfying and easy to enjoy, these 30+ Sunday vegan slow cooker recipes will elevate your weekend dining without the hassle.

In this collection, you’ll find a range of recipes designed to suit any taste or craving.

Each one is perfect for a Sunday when you want to put your feet up, relax, and let your slow cooker do the hard work.

30+ Irresistible Sunday Vegan Slow Cooker Recipes for Relaxed Day

There you have it—30+ Sunday vegan slow cooker recipes that will make your weekends more enjoyable and your meals more memorable.

The beauty of using a slow cooker is that it allows you to spend less time in the kitchen and more time doing what you love.

Whether you’re craving something hearty, comforting, or a little bit exotic, these recipes offer a variety of options to suit your taste.

With minimal prep and maximum flavor, your Sunday dinners will become the highlight of your week.

Vegan Slow Cooker Lentil Stew

A hearty and comforting vegan lentil stew that combines the flavors of earthy lentils, carrots, celery, and warm spices. This recipe is perfect for a Sunday dinner, offering a nourishing meal that’s both easy to prepare and full of plant-based protein.

Ingredients:

  • 1 ½ cups green or brown lentils, rinsed and drained
  • 1 large onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • ½ tsp turmeric powder
  • Salt and black pepper to taste
  • 2 tbsp fresh lemon juice
  • Fresh parsley for garnish

Instructions:

  1. In a slow cooker, combine lentils, onion, carrots, celery, garlic, and diced tomatoes.
  2. Pour in vegetable broth and add the cumin, paprika, thyme, turmeric, salt, and black pepper. Stir well to combine.
  3. Cover the slow cooker and set it to low for 6-8 hours or on high for 3-4 hours, until lentils are tender and the vegetables are cooked through.
  4. About 15 minutes before serving, stir in the lemon juice to brighten the flavors.
  5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

The slow cooker does all the hard work for you in this vegan lentil stew, allowing the flavors to meld beautifully. The combination of spices brings out a rich, warming taste that pairs perfectly with a side of crusty bread or over a bed of steamed rice. Ideal for a cozy Sunday evening, this dish is a true crowd-pleaser for anyone, vegan or not.

Slow Cooker Vegan Chili

Packed with protein, fiber, and bold flavors, this vegan chili is perfect for a laid-back Sunday. It’s simple to throw together and simmers all day to develop a deep, rich taste. It’s great on its own or served over rice, baked potatoes, or with tortilla chips.

Ingredients:

  • 1 ½ cups dried black beans, rinsed and soaked overnight (or 1 can, drained and rinsed)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 large bell pepper, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional for extra heat)
  • 1 tsp dried oregano
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh cilantro for garnish
  • Sliced avocado and lime wedges for serving

Instructions:

  1. In a slow cooker, add black beans, corn, bell pepper, onion, and garlic.
  2. Pour in the crushed tomatoes and vegetable broth. Add the chili powder, cumin, smoked paprika, cayenne (if using), oregano, salt, and black pepper.
  3. Stir well to combine all ingredients.
  4. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beans are tender and the flavors are melded.
  5. Adjust seasoning and add extra salt or pepper if needed. Serve with a sprinkle of cilantro, sliced avocado, and a wedge of lime.

This vegan chili is full of texture and flavor, offering a satisfying mix of beans, corn, and peppers. The slow cooker ensures the spices infuse every bite, creating a mouthwatering dish that’s perfect for gathering around the table. It’s a simple, stress-free recipe that provides comfort and warmth for any Sunday.

Vegan Slow Cooker Mushroom Stroganoff

This vegan mushroom stroganoff is a twist on the classic, made rich and creamy without the use of dairy. It’s the perfect hearty dish for a Sunday dinner, full of flavor from earthy mushrooms and aromatic seasonings.

Ingredients:

  • 1 lb (450g) mushrooms, sliced (button or cremini)
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce or tamari
  • 2 tbsp nutritional yeast (optional for a cheesy flavor)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 ½ cups vegetable broth
  • 1 cup unsweetened plant-based milk (such as almond, soy, or oat)
  • 2 tbsp cornstarch or arrowroot powder
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley
  • Cooked pasta or rice for serving

Instructions:

  1. Place the sliced mushrooms, onion, and minced garlic into the slow cooker.
  2. Add the soy sauce, nutritional yeast, paprika, thyme, vegetable broth, and plant-based milk. Stir to combine.
  3. Mix the cornstarch with 2 tbsp of water in a small bowl and then add to the slow cooker. Stir until evenly distributed.
  4. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the mushrooms are tender and the sauce has thickened.
  5. Season with salt and black pepper to taste. Serve over cooked pasta or rice and garnish with parsley.

The creamy texture of this vegan mushroom stroganoff is perfect for anyone looking for a satisfying, indulgent dish without any animal products. The slow cooker allows the mushrooms to release their natural umami flavors, creating a rich sauce that clings perfectly to pasta or rice. This is a comforting meal that will make your Sunday feel special.

Vegan Slow Cooker Sweet Potato and Chickpea Curry

This hearty sweet potato and chickpea curry is full of bold flavors, featuring tender sweet potatoes, protein-rich chickpeas, and a blend of aromatic spices. Perfect for a Sunday dinner, this dish is warming, comforting, and packed with nutrients.

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup coconut milk
  • 2 tbsp red curry paste or 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chili flakes (optional, for heat)
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan bread for serving

Instructions:

  1. Place sweet potatoes, chickpeas, onion, and garlic into the slow cooker.
  2. Add the diced tomatoes, coconut milk, red curry paste (or curry powder), turmeric, cumin, cinnamon, and chili flakes (if using). Mix well to combine.
  3. Season with salt and black pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
  5. Serve the curry over rice or with warm naan bread, garnished with fresh cilantro.

This vegan sweet potato and chickpea curry is ideal for a Sunday meal that’s both satisfying and nourishing. The combination of spices creates a harmonious blend of flavors that deepen with each bite. The slow cooking ensures the ingredients meld together perfectly, offering a comforting and aromatic experience perfect for winding down the weekend.

Vegan Slow Cooker Butternut Squash and Black Bean Chili

A hearty twist on classic chili, this vegan butternut squash and black bean chili is rich, flavorful, and perfect for fall and winter Sundays. It’s a warm, satisfying dish that’s easy to prepare and perfect for family gatherings.

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large onion, chopped
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • Chopped green onions and vegan sour cream for garnish
  • Tortilla chips for serving

Instructions:

  1. Combine the butternut squash, black beans, onion, bell pepper, and garlic in the slow cooker.
  2. Add the diced tomatoes, chili powder, cumin, smoked paprika, and cinnamon. Pour in the vegetable broth and stir well to combine.
  3. Season with salt and black pepper.
  4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the butternut squash is soft and flavors are well combined.
  5. Serve hot, garnished with chopped green onions and a dollop of vegan sour cream. Enjoy with a side of crunchy tortilla chips.

This vegan chili offers a delightful balance of sweet and savory flavors from the butternut squash and the hearty texture of black beans. The blend of spices gives it a depth that’s perfect for a slow-cooked meal. It’s a great dish for relaxing on a Sunday, warming you up while providing a healthy dose of vegetables and plant-based protein.

Vegan Slow Cooker Mediterranean Stuffed Peppers

These vegan stuffed peppers are packed with quinoa, chickpeas, tomatoes, and Mediterranean-inspired spices, making them a hearty and satisfying Sunday dinner option. The slow cooker brings out the natural sweetness of the peppers and infuses the filling with rich flavors.

Ingredients:

  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, diced
  • 1/4 cup chopped black olives
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1/4 cup vegan feta cheese (optional)
  • Lemon wedges for serving

Instructions:

  1. In a mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, zucchini, black olives, parsley, tomato paste, oregano, cumin, garlic powder, salt, and black pepper. Mix until everything is evenly combined.
  2. Stuff each bell pepper with the quinoa mixture, pressing down slightly to pack it in.
  3. Place the stuffed peppers upright in the slow cooker.
  4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the peppers are tender and the filling is heated through.
  5. If using, sprinkle vegan feta cheese on top of each pepper about 15 minutes before the cooking time ends.
  6. Serve with lemon wedges for a burst of brightness.

These Mediterranean-style stuffed peppers are perfect for a leisurely Sunday. They’re flavorful, colorful, and bring a taste of the Mediterranean to your table with every bite. The slow cooker ensures the peppers become tender while the filling stays moist and packed with flavor. A truly satisfying plant-based dish that’s both filling and healthy.

Vegan Slow Cooker Cauliflower and Chickpea Tikka Masala

This vegan tikka masala is rich, creamy, and filled with bold, aromatic spices. Made with cauliflower and chickpeas, it’s a hearty dish that’s perfect for a Sunday dinner. Served over rice or with naan, this meal is sure to please everyone at the table.

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 cup full-fat coconut milk
  • 2 tbsp tomato paste
  • 2 tbsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder (optional for heat)
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Cooked basmati rice or naan for serving

Instructions:

  1. Add the cauliflower florets, chickpeas, onion, garlic, and ginger to the slow cooker.
  2. Pour in the diced tomatoes, coconut milk, and tomato paste. Add the garam masala, cumin, turmeric, coriander, and chili powder if using. Season with salt and black pepper.
  3. Stir well to combine all the ingredients.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower is tender and flavors are infused.
  5. Serve hot over basmati rice or with naan, garnished with fresh cilantro.

This vegan cauliflower and chickpea tikka masala brings the flavors of Indian cuisine right to your table with minimal effort. The slow cooker helps tenderize the cauliflower and allows the spices to create a deep, comforting flavor profile. Perfect for a laid-back Sunday meal that’s rich in both taste and nutrients.

Vegan Slow Cooker Potatoes and Green Beans Stew

This vegan stew is simple yet hearty, featuring potatoes and green beans simmered in a flavorful broth with herbs and spices. Ideal for a cozy Sunday meal, this dish is nutritious, satisfying, and perfect as a main course or as a side.

Ingredients:

  • 4 medium potatoes, peeled and cubed
  • 2 cups green beans, trimmed and cut into 1-inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • Salt to taste
  • 2 tbsp chopped fresh parsley for garnish
  • Crusty bread for serving (optional)

Instructions:

  1. Place the cubed potatoes, green beans, onion, and garlic in the slow cooker.
  2. Add the diced tomatoes and vegetable broth to the slow cooker. Stir in the thyme, rosemary, paprika, and black pepper. Season with salt.
  3. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the potatoes are fork-tender and the flavors have melded.
  4. Taste and adjust seasoning as needed.
  5. Serve hot, garnished with fresh parsley and with a side of crusty bread if desired.

This vegan potatoes and green beans stew is comforting, nutritious, and perfect for a Sunday afternoon. The combination of herbs and spices elevates the simple ingredients, making it a great addition to your slow-cooker repertoire. The slow cooking process ensures that the flavors deepen and blend together seamlessly for a satisfying, hearty dish.

Vegan Slow Cooker Vegetable Paella

This vibrant vegan paella is a showstopper with its rich color and array of vegetables. Full of Spanish-inspired flavors, it’s perfect for a Sunday gathering, providing a one-pot meal that’s as impressive as it is delicious.

Ingredients:

  • 2 cups short-grain or medium-grain rice (such as arborio or bomba)
  • 1 large red bell pepper, diced
  • 1 cup frozen peas
  • 1 large onion, chopped
  • 1 zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 tsp smoked paprika
  • 1/2 tsp saffron threads (or 1/2 tsp turmeric for a budget-friendly alternative)
  • 1/2 tsp ground cumin
  • 4 cups vegetable broth
  • 1 tbsp tomato paste
  • Salt and black pepper to taste
  • Fresh parsley and lemon wedges for garnish

Instructions:

  1. In the slow cooker, combine the rice, red bell pepper, peas, onion, zucchini, cherry tomatoes, and artichoke hearts.
  2. Stir in the smoked paprika, saffron (or turmeric), cumin, tomato paste, salt, and black pepper.
  3. Pour in the vegetable broth and stir until all the ingredients are evenly mixed.
  4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the rice is tender and has absorbed the flavors.
  5. Fluff the rice with a fork and serve warm, garnished with fresh parsley and lemon wedges.

This vegan vegetable paella brings a taste of Spain to your table with its mix of colorful vegetables and aromatic spices. The slow cooker ensures that the rice is perfectly tender and infused with the flavors of the broth and spices. It’s an ideal Sunday dish that can be enjoyed as a main or served as a side dish for family and friends.

Vegan Slow Cooker Mushroom Stroganoff

This vegan mushroom stroganoff is a rich, creamy, and satisfying dish that’s perfect for a cozy Sunday meal. It’s made with tender mushrooms, onions, and a hearty, plant-based sauce. Served over pasta or rice, this dish is an indulgent yet healthy comfort food.

Ingredients:

  • 2 cups sliced mushrooms (such as cremini or button)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup unsweetened plant-based milk (such as oat or soy milk)
  • 2 tbsp nutritional yeast (optional, for a cheesy flavor)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp Dijon mustard
  • 1 tbsp cornstarch or arrowroot powder
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • Cooked pasta or rice for serving

Instructions:

  1. Place the mushrooms, onion, and garlic in the slow cooker.
  2. In a small bowl, mix the vegetable broth, plant-based milk, nutritional yeast, soy sauce, Dijon mustard, cornstarch, thyme, salt, and black pepper. Pour this mixture over the mushrooms and stir to combine.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the mushrooms are tender and the sauce has thickened.
  4. Serve over cooked pasta or rice, garnished with fresh parsley.

This vegan mushroom stroganoff is perfect for a Sunday dinner that feels like a treat but is easy to prepare. The slow cooker melds the flavors beautifully, creating a sauce that’s creamy, savory, and comforting. It’s a perfect way to indulge in a plant-based twist on a classic comfort dish.

Vegan Slow Cooker Red Lentil and Spinach Dal

This vegan dal is hearty, flavorful, and nutritious, featuring red lentils and fresh spinach in a fragrant blend of spices. It’s a simple and satisfying dish perfect for a lazy Sunday when you want something nourishing yet easy to make.

Ingredients:

  • 1 cup red lentils, rinsed and drained
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tomatoes, diced or 1 can (14 oz) diced tomatoes
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin seeds
  • 1/2 tsp chili powder (optional)
  • 4 cups vegetable broth
  • 3 cups fresh spinach, roughly chopped
  • Salt to taste
  • Fresh cilantro for garnish
  • Cooked basmati rice for serving

Instructions:

  1. Add the red lentils, onion, garlic, ginger, tomatoes, turmeric, ground cumin, coriander, cumin seeds, chili powder (if using), and vegetable broth to the slow cooker. Stir to combine.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are soft and the flavors are well blended.
  3. About 15 minutes before serving, stir in the chopped spinach and cook until wilted.
  4. Serve over basmati rice, garnished with fresh cilantro.

This red lentil and spinach dal is perfect for a Sunday that calls for a healthy and satisfying dish. The slow cooker ensures that the flavors develop fully, giving you a rich and hearty meal that’s packed with protein and fiber. It’s simple, warming, and perfect for winding down after a busy week.

Vegan Slow Cooker Thai Peanut Sweet Potato Stew

This Thai peanut sweet potato stew is a perfect fusion dish that combines the warmth of a slow-cooked stew with the bold, creamy flavors of Thai peanut sauce. It’s comforting, slightly spicy, and packed with sweet potatoes and veggies.

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 bell pepper, diced
  • 1 cup carrots, sliced into rounds
  • 1 can (14 oz) coconut milk
  • 1/4 cup natural peanut butter
  • 3 tbsp soy sauce or tamari
  • 1 tbsp maple syrup or brown sugar
  • 2 tbsp red curry paste
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp chili flakes (optional, for added heat)
  • Salt to taste
  • Fresh cilantro and lime wedges for garnish
  • Steamed jasmine rice for serving

Instructions:

  1. Add the sweet potatoes, chickpeas, bell pepper, and carrots to the slow cooker.
  2. In a mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, maple syrup, red curry paste, ginger, garlic powder, and chili flakes (if using). Pour the sauce over the vegetables in the slow cooker.
  3. Season with salt and stir everything to coat evenly.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender and the flavors are well combined.
  5. Serve over steamed jasmine rice, garnished with fresh cilantro and a squeeze of lime.

This Thai peanut sweet potato stew is a delightful combination of flavors that bring comfort and excitement to your Sunday. The creamy peanut sauce pairs perfectly with the sweetness of the potatoes and the slight spice from the red curry paste. It’s a one-pot dish that’s easy to prepare and sure to impress anyone at the table.

Vegan Slow Cooker Spaghetti Squash Primavera

This vegan spaghetti squash primavera is light, refreshing, and perfect for a Sunday dinner. The slow cooker helps create a dish that is full of vibrant vegetables and infused with a touch of Italian flavor. Serve this with a sprinkle of nutritional yeast or vegan Parmesan for an added touch of flavor.

Ingredients:

  • 1 large spaghetti squash, halved and seeds removed
  • 2 cups cherry tomatoes, halved
  • 1 zucchini, sliced into half-moons
  • 1 bell pepper, diced
  • 1 cup baby spinach
  • 1/2 cup sliced mushrooms
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish
  • Nutritional yeast or vegan Parmesan for serving

Instructions:

  1. Place the halved spaghetti squash in the slow cooker, cut side down. Add the cherry tomatoes, zucchini, bell pepper, mushrooms, and spinach around the squash.
  2. Drizzle the olive oil over the vegetables and sprinkle the minced garlic, oregano, basil, salt, and black pepper evenly over everything.
  3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the squash is tender and the vegetables are cooked through.
  4. Carefully remove the squash from the slow cooker and use a fork to shred the flesh into spaghetti-like strands. Mix with the cooked vegetables in the slow cooker.
  5. Serve warm, garnished with fresh basil and a sprinkle of nutritional yeast or vegan Parmesan.

This spaghetti squash primavera is a wonderful, veggie-packed dish perfect for a laid-back Sunday. The slow cooking process melds the flavors beautifully, allowing the vegetables to be tender and infused with aromatic seasonings. It’s a refreshing and light meal that’s still satisfying and full of vibrant flavors.

Vegan Slow Cooker Sweet Potato and Black Bean Chili

This hearty and flavorful sweet potato and black bean chili is ideal for a Sunday meal that warms the soul. With a perfect blend of spices, this dish is both comforting and nutritious. Serve it with avocado slices, cilantro, or a squeeze of lime for a burst of freshness.

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • Fresh cilantro, avocado slices, and lime wedges for garnish

Instructions:

  1. Place the sweet potatoes, black beans, diced tomatoes, corn, red bell pepper, onion, and garlic into the slow cooker.
  2. Add the chili powder, cumin, paprika, cayenne pepper (if using), and vegetable broth. Stir to combine.
  3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the sweet potatoes are tender and the flavors are well blended.
  4. Taste and adjust seasoning as needed.
  5. Serve hot, topped with fresh cilantro, avocado slices, and a squeeze of lime.

This sweet potato and black bean chili is perfect for a Sunday meal that’s warming, hearty, and full of flavor. The slow cooker allows the flavors to come together seamlessly, creating a chili that’s rich, slightly sweet, and satisfying. It’s a dish that’s easy to make, healthy, and perfect for sharing.

Vegan Slow Cooker Lentil Shepherd’s Pie

This vegan shepherd’s pie is a comforting, hearty dish with a savory lentil and vegetable filling topped with creamy mashed potatoes. It’s perfect for a Sunday feast that’s as filling as it is delicious, and the slow cooker makes it an easy meal to prepare ahead of time.

Ingredients:

  • 2 cups cooked lentils (or 1 can lentils, drained and rinsed)
  • 2 cups frozen mixed vegetables (carrots, peas, corn)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce or tamari
  • 1 tbsp Worcestershire sauce (vegan)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and black pepper to taste
  • 3 large potatoes, peeled and cubed
  • 1/4 cup unsweetened plant-based milk
  • 2 tbsp vegan butter or olive oil

Instructions:

  1. Place the cooked lentils, mixed vegetables, onion, garlic, tomato paste, soy sauce, Worcestershire sauce, thyme, rosemary, salt, and black pepper into the slow cooker. Stir to combine.
  2. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the vegetables are tender and the flavors are well combined.
  3. While the filling cooks, boil the potatoes in a large pot of salted water until fork-tender (about 15 minutes). Drain and mash with plant-based milk and vegan butter. Season with salt and pepper.
  4. Preheat the oven to 400°F (200°C).
  5. Transfer the lentil mixture into a baking dish and spread the mashed potatoes evenly over the top.
  6. Bake in the oven for 20-25 minutes, until the top is golden and slightly crispy.
  7. Serve hot and enjoy the comforting layers of this vegan shepherd’s pie.

This vegan lentil shepherd’s pie is an ideal Sunday dish that offers layers of savory flavors and hearty textures. The slow-cooked filling is rich and satisfying, while the creamy mashed potatoes add a touch of comfort. It’s a classic dish made plant-based and perfect for any occasion that calls for a comforting meal.

Note: More recipes​ are coming soon!