Vegetarians, rejoice! Slow cookers aren’t just for pot roasts anymore. As plant-based diets become more and more popular, we’ve seen an explosion of vegetarian and vegan Crock Pot recipes among foodie types. We’ve rounded up an impressive list of meatless meals to make in your slow cooker, from veggie chili to shepherd’s pie. Keep reading for all the veggie goodness.

Enchilada Bake

This cheesy, saucy dish from Dizzy Busy & Hungry is almost like biting into an enchilada—but it’s way easier to make! Most of the ingredients are pantry staples you probably already have on hand. Click here to get the scoop on how it’s done.

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Stuffed Pepper Soup

We love this tasty twist on stuffed peppers from Peas and Crayons, made with plenty of bell peppers plus some lentils for added bulk. It’s hearty and healthy, making it the perfect weeknight meal. To grab the recipe, click here.

Black Bean Stuffed Sweet Potatoes

This recipe from Real Food Whole Life is so simple but so genius—cook up a delish black bean and salsa mixture at the same time as a few sweet potatoes, and dinner will be ready before you know it. Click here to get the recipe.

Sweet Potato Chili

This sweet potato chili from Build Your Bite is the perfect meal for reluctant vegetarians because it’s so hearty, filling and delicious that no one will notice you skipped the meat. Get the recipe by clicking here.

Sloppy Joes

Sloppy Joes aren’t just for meat eaters after all. This recipe from Peppers and Peaches uses unexpected ingredients to create a veggie sandwich rivaling the ones you remember from your childhood. To get the recipe, click here.

Tomato Soup

Skip the canned soup and go for the real thing! It’s easier than you’d think, thanks to this recipe from Well Plated. Serve up grilled cheese sandwiches on the side and you’ve got the perfect meal. Click here to get the recipe.

Korean Quinoa Bowl with Chickpeas, Carrots & Potatoes

This Korean-inspired dish from Veggies Don’t Bite is bound to be a favorite with your crew. Hearty veggies are flavored with a savory, not-too-spicy sauce and served over quinoa. To get all the details, click here.

Lentil Tacos

It’s easy to overlook the humble lentil, but it can be the star of a meal when paired with the right ingredients. These lentil tacos from The Every Kitchen fit the bill: they’re bulked up with quinoa, flavored with just the right seasonings, and finished with whatever toppings your heart desires. Click here to snag the recipe.

Veggie Lasagna

This just might be the perfect lasagna: it’s assembled in the crock pot in less than 20 minutes, you can fill it with whatever veggies you like, and it’s perfectly saucy and cheesy. Click here to get all the details from Pinch of Yum.

Burrito Bowls

Burrito bowls have never been easier, thanks to Easy Cheesy Vegetarian. Veggies, rice, black beans and spices come together to make a flavorful, healthy bowl that’ll put Chipotle to shame. Click here to get all the details.

Lentil Shepherd’s Pie

Sunday dinner, vegetarian style! This shepherd’s pie recipe from Hey Nutrition Lady is comfort food at its finest, and it’s a breeze to make. Click here for the recipe, including Instant Pot instructions if you’re so inclined.

Pinto Bean Enchiladas

These enchiladas from Oh My Veggies are about to become a permanent fixture in your dinner rotation. They’re filled with pinto beans and corn and smothered in a homemade enchilada sauce. Get the recipe by clicking here.

Mashed Potatoes

The next time you’re cooking mashed potatoes, try this recipe from Food Fanatic. Not only will the potatoes turn out delicious, you’ll free up space on the stove for anything else you’re making. To get the recipe, click here.

Autumn Wild Rice Soup

Warm up with a comforting bowl of wild rice soup from Gimme Some Oven. It packs in the nutrients with plenty of veggies, but the creaminess makes it feel a little indulgent, too. Click here to get the recipe.

Lentil Quesadillas

We love this simple idea from Pinch of Yum. Just cook up a flavorful filling of lentils and brown rice in the slow cooker, then pile it into quesadillas when you’re ready to eat. It’s cheesy, crunchy and hearty—what’s not to like?! To grab the recipe, click here.

—Susie Foresman

 

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