Vegetarian slow cooker lentil mushroom bolognese over bed of spaghetti with fork on side.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

As a Vegetarian, I Thought the Slow Cooker Wasn’t for Me. These 6 Recipes Changed My Mind.

Grace Elkus
Grace Elkus
Grace Elkus was the Deputy Food Director at Kitchn, where she wrote a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.
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updated Oct 3, 2020
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When I think of the slow cooker, saucy braised meat dishes immediately come to mind. And while I can appreciate the satisfaction of taking a fork to slow-cooked pork, or opening the lid to the smell of tangy braised brisket, as a vegetarian I’ve never been able to reap the rewards.

To convince me to unearth my slow cooker from the deep cabinet above the fridge where it lives, you’d have to show me a vegetarian recipe that doesn’t just work in the slow cooker, but is made better, richer, and more flavorful because of it. A dish so enticing it makes me want to gather the ingredients right now so I can dig into the meal tonight. One that convinces me to keep my slow cooker on the counter for good.

Well, that’s exactly what six cookbook authors did when I asked them for their all-time favorite vegetarian slow cooker dish — the one that absolutely everyone, vegetarians and meat-eaters alike, should have in their repertoire. The result is a collection of deeply satisfying must-makes, perfect for feeding your homebound crew as we enter an extra-busy season that calls for extra-easy comfort food.

The following recipes prove that the slow cooker isn’t just for breaking down tough cuts of meat. It’s for creating a hands-off version of a slow-simmered Indian dal dish, the aroma of spices permeating the kitchen. It’s for developing deep, rich flavors in a vegetarian Bolognese — the kind of flavors that can only come from all-day cooking. It’s for breaking down root vegetables into a cozy bowl of soup, and leaving you with plenty of leftovers for the weeks ahead.

I’m now fully convinced a slow cooker deserves a spot in every vegetarian’s home kitchen. I hope you are too.

1 / 6
Slow Cooker Butternut Squash and Sweet Potato Soup
This 5-star soup is Paulene Christie's, Australia's "slow cooking queen," most popular vegetarian recipe, and for good reason: It's an easy, supremely satisfying solution to your farmers market haul of root veggies. Roasting the veggies before adding them to the slow cooker intensifies their sweet flavor, although you can skip this step to speed up the prep. I'm planning on making it my own by adding some fresh herbs and ginger, and finishing each bowl with a pretty swirl of cream. I'll then freeze the leftovers for plenty of cozy meals in the weeks to come.
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2 / 6
Slow Cooker Vegetarian Mapo Tofu
I've truthfully never considered making this Chinese takeout favorite at home before, but this slow cooker version from Kelly Kwok has me convinced I should do it ASAP. Typically made with ground pork, this plant-based version swaps in shiitake mushrooms, making for a lighter dinner option with just as much umami flavor. Plus, the slow cooker does all the work for me, so I don't have to stand over a bubbling pan. I can't wait to make this on a rainy day when I'm craving something spicy and soothing.
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3 / 6
Slow Cooker Lentil and Mushroom Bolognese
As a vegetarian, I often crave what Bolognese promises: a rich, slow-simmered bowl of comfort. Paula Jones' recipe grants me that wish by giving me a "meaty" vegetarian alternative to the classic sauce, in which baby bella mushrooms and protein-packed green lentils stand in for ground beef. I'm planning on serving it over tagliatelle one night, then spooning it over polenta (or maybe a steaming baked potato) another night.
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4 / 6
Slow Cooker Chickpeas with Vegetables (Pahari Dal)
When asked to pick the one vegetarian recipe from The New Indian Slow Cooker that absolutely everyone should have in their arsenal, Neela Paniz quickly narrowed it down to this one. It's packed with all the good stuff: cauliflower and daikon, chickpeas and potatoes — and a beginning step of tempering the cumin seeds and browning the aromatics maximizes the dish's flavor.
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5 / 6
Slow Cooker Hominy Squash Casserole
To say I love hominy is an understatement, but I'm always stuck on new ways to use it. Here, Vianney Rodriguez gives the plump, juicy kernels a starring role in a slow-cooked vegetarian casserole, packed with Mexican squash, onions, diced tomatoes, oregano, crema, and plenty of cheddar cheese. The whole dish practically screams cozy fall cooking.
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6 / 6
Slow Cooker Stuffed Bell Peppers in Marinara Sauce
The trickiest part about homemade stuffed peppers is achieving soft and tender peppers in the time it takes for the filling to warm through. The slow cooker eliminates this stress, guaranteeing silky, fork-tender peppers every time — and in this case they're nestled in a homemade marinara sauce to boot. I love author Toni Okamoto's suggestion of adding Soyrizo, one of all my all-time favorite meat substitutes.
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