15 Cheap Slow Cooker Meatless Meals

Vegetable Lentil Soup

This hearty and nutritious vegetable lentil soup is perfect for a cozy night in, packed with protein and flavorful ingredients.

Ingredients

• 1 cup dried lentils, rinsed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Cooking method

1. Place all the ingredients into the slow cooker.
2. Stir to mix well.
3. Cook on low for 6–8 hours or until lentils are tender.
4. Remove the bay leaf and season with salt and pepper before serving.

Creamy Tomato Basil Risotto

Indulge in this creamy tomato basil risotto that offers rich flavors without the need for constant stirring.

Ingredients

• 1 1/2 cups Arborio rice
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method

1. Combine rice, tomatoes, broth, onion, and garlic in the slow cooker.
2. Stir to blend ingredients.
3. Cook on low for 4–5 hours, stirring once halfway through.
4. Add Parmesan cheese and basil, stir well, and season to taste before serving.

Black Bean Enchilada Quinoa

Savor the flavors of Mexico with this easy and nutritious black bean enchilada quinoa dish.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 1 cup corn kernels
• 1 green bell pepper, chopped
• 1 cup shredded cheddar cheese
• 1 tsp cumin
• Salt to taste

Cooking method

1. Combine quinoa, black beans, enchilada sauce, corn, and bell pepper in the slow cooker.
2. Stir in cumin and season with salt.
3. Cook on low for 4 hours or until quinoa is tender.
4. Sprinkle cheddar cheese over the top, cover, and allow to melt before serving.

Chickpea Curry

This chickpea curry is a flavorful and satisfying dish inspired by Indian cuisine, perfect for a weeknight dinner.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp curry powder
• 1 tsp ground ginger
• 1 tsp cumin
• Salt and pepper to taste

Cooking method

1. Combine chickpeas, coconut milk, onion, garlic, curry powder, ginger, and cumin in the slow cooker.
2. Stir to mix all ingredients thoroughly.
3. Cook on low for 6 hours.
4. Adjust seasoning with salt and pepper before serving.

Stuffed Bell Peppers

Experience a classic with a twist with these tasty stuffed bell peppers loaded with wholesome grains and veggies.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup salsa
• 1 cup corn kernels
• 1 tsp chili powder
• 1 cup shredded Monterey Jack cheese

Cooking method

1. In a bowl, mix brown rice, black beans, salsa, corn, and chili powder.
2. Stuff each bell pepper with the mixture.
3. Place stuffed peppers upright in the slow cooker.
4. Cook on low for 4–6 hours.
5. Top with cheese 30 minutes before serving.

Moroccan Stew

Delight in the exotic spices of this Moroccan stew, rich with hearty vegetables and chickpeas.

Ingredients

• 2 sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp cinnamon
• Salt and pepper to taste

Cooking method

1. Add sweet potatoes, chickpeas, tomatoes, onion, garlic, cumin, and cinnamon to the slow cooker.
2. Mix well to combine all ingredients.
3. Cook on low for 6–7 hours until sweet potatoes are tender.
4. Season with salt and pepper before serving.

Mushroom Stroganoff

Enjoy a creamy and savory mushroom stroganoff that’s simple to prepare and completely meat-free.

Ingredients

• 1 lb mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 2 tbsp soy sauce
• 1 cup sour cream
• 1 tbsp cornstarch
• Salt and pepper to taste

Cooking method

1. Place mushrooms, onion, garlic, vegetable broth, and soy sauce in the slow cooker.
2. Stir to mix well.
3. Cook on low for 4–5 hours.
4. Mix sour cream with cornstarch and stir into the slow cooker 30 minutes before serving to thicken.
5. Season with salt and pepper to taste.

Vegetable Tagine

This fragrant vegetable tagine brings the vibrant flavors of North Africa to your table with ease.

Ingredients

• 2 carrots, sliced
• 1 zucchini, sliced
• 2 potatoes, cubed
• 1 can (15 oz) chickpeas, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp turmeric
• 1/2 tsp cinnamon
• Salt and pepper to taste

Cooking method

1. Combine carrots, zucchini, potatoes, chickpeas, onion, garlic, ginger, turmeric, and cinnamon in the slow cooker.
2. Stir to blend all ingredients.
3. Cook on low for 6–8 hours.
4. Season with salt and pepper before serving.

Spinach and Artichoke Lasagna

This spinach and artichoke lasagna is a delectable twist on a classic, loaded with creamy layers and rich flavors.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 10 oz frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups mozzarella cheese, shredded
• 1 jar (24 oz) marinara sauce

Cooking method

1. Spread a layer of marinara sauce on the bottom of the slow cooker.
2. Layer 3 lasagna noodles, then ricotta mixed with spinach, artichokes, mozzarella, and more sauce.
3. Repeat layers two more times.
4. Cook on low for 4–5 hours or until noodles are tender.

Thai Peanut Noodles

These Thai peanut noodles are a deliciously creamy and nutty dish that will transport your taste buds to Southeast Asia.

Ingredients

• 8 oz rice noodles
• 1 cup coconut milk
• 1/2 cup peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• Cilantro for garnish

Cooking method

1. Place rice noodles, coconut milk, peanut butter, soy sauce, lime juice, ginger, bell pepper, and carrots in the slow cooker.
2. Stir to mix well, ensuring noodles are submerged.
3. Cook on low for 2–3 hours, stirring once halfway through.
4. Garnish with cilantro before serving.