I’m Kayla, and my slow cooker saves me on busy nights. I used my old 6-quart Crock-Pot with the timer. Nothing fancy. I cooked a full week of vegetarian crockpot meals for my family. I wanted easy prep, cheap staples, and food that tastes good the next day. You know what? Some recipes sang. A couple flopped. Here’s the real rundown. If you’re hunting for even more ideas, The Kitchen Community offers a comprehensive guide on vegetarian slow cooker recipes that can keep your Crock-Pot busy well past seven days.
Curious about every stir, spill, and success? I documented the entire seven-day lineup in this day-by-day journal.
My Setup (and a tiny confession)
- Crock-Pot 6-quart, programmable
- I use slow cooker liners on messy sauce days
- I keep a bag of frozen chopped onions in the freezer
- I test on “Low” unless I’m late, then “High” with fingers crossed
One more note. I salt beans near the end. Early salt made them tough for me. Learned that the hard way.
Smoky Lentil Tacos (the easy win)
This one’s a keeper. It tastes like taco night without the fuss. The house smells like a little taco truck parked in my kitchen.
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Ingredients:
- 1 cup brown lentils, rinsed
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 can tomato sauce (8 oz)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt at the end
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Cook: 4–5 hours on Low, or 2–3 on High
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How it went: The mix turned saucy and thick. We spooned it into warm tortillas. I added lime and shredded cheddar. My kid added hot sauce and crushed chips. No meat was missed. Leftovers freeze well.
If you like to pair taco night with a killer craft mocktail, browse the inspiration over at Roosterfish Bar for easy drinks you can shake up while the lentils simmer.
- Tiny gripe: If you forget to rinse the lentils, it can taste a bit muddy. Don’t skip that step.
Butternut Squash Coconut Curry (cozy bowl weather)
Creamy, sweet, a little heat. It’s my fall comfort bowl.
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Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 can full-fat coconut milk
- 1 small onion, sliced
- 2 tablespoons red curry paste
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger (or 1/2 teaspoon ground)
- 1 teaspoon salt, more to taste
- Juice of 1/2 lime at the end
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Cook: 5–6 hours on Low
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How it went: The squash got tender but didn’t fall apart. The sauce looked thin at first. I stirred in a tablespoon of cornstarch mixed with water for the last 20 minutes. Boom—silky.
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Serve with: Rice and a handful of cilantro.
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Heads-up: Light coconut milk made it watery for me. Go full-fat.
On the side, I’ve been tossing together a quick salad and drizzling it with this easy Asian salad dressing for a bright crunch against the creamy curry.
Black Bean Sweet Potato Chili (Sunday pot luck hero)
Warm, hearty, and cheap. Feeds a crowd without making me cry over dishes.
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Ingredients:
- 2 cans black beans, rinsed
- 1 large sweet potato, cubed small
- 1 can fire-roasted diced tomatoes
- 1 cup vegetable broth
- 1 small onion, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt at the end
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Cook: 6 hours on Low, stir once if you can
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How it went: No mushy beans. Sweet potato stayed in nice cubes. I topped bowls with avocado, sliced green onion, and a squeeze of lime. I felt proud. Is that cheesy? Maybe. Still true.
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Little fix: If it’s too thick, add a splash of broth. If it’s too sweet, add a splash of vinegar.
Spinach Artichoke Lasagna (messy but worth it)
This one tasted great but needed fuss. The edges browned while the middle ran a little wet the first time.
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Ingredients:
- No-boil lasagna noodles
- 1 jar marinara (24 oz)
- 1 can artichoke hearts, chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta
- 1.5 cups shredded mozzarella
- 1/4 cup grated Parmesan
- Pinch of salt and pepper
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Layering trick: Sauce, noodles, ricotta + artichoke + spinach, sauce, mozzarella. Repeat. End with sauce and cheese on top.
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Cook: 3.5–4 hours on Low
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Fixes that helped:
- Line the crock with parchment. Pull the whole thing out to slice.
- Don’t overfill. High stacks get soggy.
- Let it rest 20 minutes with the lid off.
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Taste: Rich, cheesy, and a little tangy from artichoke. Not health food. I didn’t care.
A slab of crusty bread—like the sourdough baguette I tested out recently—makes it even better for sopping up sauce.
Quinoa Stuffed Peppers (great meal prep, watch the clock)
A colorful weeknight win, but time matters.
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Ingredients:
- 4 bell peppers, tops off and seeds out
- 3/4 cup rinsed quinoa
- 1 can black beans, rinsed
- 1 cup corn (frozen is fine)
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup shredded cheese for the last 10 minutes
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Cook: 3–3.5 hours on Low
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How it went: Quinoa cooked inside the peppers and stayed fluffy. When I let it go past 4 hours, the quinoa got mushy. Lesson learned.
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Serve with: Greek yogurt, lime, and chopped cilantro.
Creamy Tomato Basil Tortellini Soup (add pasta at the end, trust me)
Comfort food in a bowl. But I had to learn the timing.
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Base ingredients:
- 1 can crushed tomatoes (28 oz)
- 3 cups vegetable broth
- 1 small onion, diced
- 1 teaspoon sugar
- 1 teaspoon dried basil (fresh at the end if you have it)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Pinch of red pepper flakes
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Cook base: 4–5 hours on Low
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Then add:
- 9 oz cheese tortellini
- 1/2 cup heavy cream or half-and-half
- Fresh basil, chopped
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Finish: 20–25 minutes on High until pasta is just tender
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Notes: I once dumped tortellini in at the start. Big mistake. It swelled and fell apart. Now I wait, and it’s perfect.
Overnight Apple Cinnamon Steel-Cut Oats (breakfast that cooks itself)
This is my quiet joy. I go to bed, and breakfast makes itself.
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Ingredients:
- 1 cup steel-cut oats
- 4 cups water or milk
- 1 apple, diced
- 1 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon brown sugar or maple syrup
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Cook: 6–7 hours on Warm or the lowest Low your cooker has
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Tip: Spray the crock or use a liner. Oats like to stick.
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Taste: Soft but still textured. I add a spoon of peanut butter and a few raisins. My 8-year-old says it tastes like pie. I don’t argue.
What Flopped (so you don’t have to)
- Broccoli cheddar soup: The cheese broke and turned grainy. I now stir cheese in off heat and only a little at a time, and it’s better—but still risky.
- Zucchini “ratatouille”: It went watery and sad. Zucchini just doesn’t love long, low heat.
- Mushrooms: Whole mushrooms went rubbery after 6 hours. Sliced and added late? Much better.
Small Tricks That Saved Me
- Acid at the end: A splash of lime or vinegar wakes up heavy dishes.
- Fresh herbs last: Add basil, cilantro, or parsley in the last 10 minutes.
- Don’t fear frozen veg: Corn, peas, and chopped onions are handy. Add peas right at the end.