With the help of a crockpot, meatless dinners are unbelievably easy to make. All you need to do is throw a few ingredients into your slow cooker in the morning, head to work, and you’ll arrive home to a vibrant vegetarian dish that’s ready to be served for supper. There is no shortage of creative and delicious dishes that can be made in the crockpot, either. Lasagna, bean and spinach enchiladas, and Sloppy Joes are just a few of the marvelous meals that are waiting to be prepared. Keep reading to discover seven meatless dishes you can slow cook for supper.
1. Super Easy Skinny Veggie Crockpot Lasagna
Layers of thick noodles, vegetables, sauce, and cheese create an appetizing dinner that’s unbelievably effortless. Pinch of Yum’s Veggie Crockpot Lasagna yields 9 servings. If you have another crockpot you’d like to put to good use, we suggest making Kelli’s Kitchen’s Crockpot Parmesan Garlic Bread Sticks to serve with your supper.
- 2 (24-ounce jars) or cans of Italian tomato sauce
- 9 thick lasagna noodles with wavy edges
- 24 ounces part-skim ricotta cheese or cottage cheese
- 3 to 4 cups chopped vegetables of choice
- 2 cups shredded mozzarella or provolone cheese
- Parmesan cheese for topping
- Fresh parsley for topping
Directions: Spray the crockpot with nonstick cooking spray. Spread ½ cup tomato sauce to the bottom so the noodles don’t stick. Break noodles so that they fit and mostly cover the bottom. Cover with about ⅓ of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
Cover and cook on high for 3 hours or on low for 5 to 6 hours. Turn the crockpot off completely and let the lasagna sit for at least 1 hour. This allows all the moisture to get soaked into the lasagna. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.
2. Slow-Cooker Bean and Spinach Enchiladas
Real Simple delivers cheesy roll-ups that are filled with beans, veggies, and zesty seasonings, creating a dinner dish that even meat lovers won’t be able to resist. The recipe yields 4 servings.
- 1 (15.5-ounce) can black beans, rinsed
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess liquid
- 1 cup frozen corn
- ½ teaspoon ground cumin
- 8 ounces sharp cheddar, grated (2 cups)
- Kosher salt and black pepper
- 2 (16-ounce) jars salsa (3½ cups)
- 8 (6-inch) corn tortillas, warmed
- 1 medium head romaine lettuce, chopped (6 cups)
- 4 radishes, cut into matchsticks
- ½ cup grape tomatoes, halved
- ½ cucumber, halved and sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Sliced scallions, for serving
Directions: In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper; mix to combine. Spread a jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas, about ½ cup each, and place the rolls seam-side down in a single layer in the slow cooker.
Top with the remaining salsa and cheddar. Cover and cook until heated through, on low for 2½ to 3 hours. Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.
3. Slow Cooker Vegetarian Gumbo
Oh My Veggies’ gumbo calls for kidney beans, zucchini, and mushrooms, ensuring you have a savory supper that’s packed with invigorating ingredients. This recipe, which yields 4 to 6 servings, was adapted from Williams-Sonoma’s Chicken and Sausage Gumbo.
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 8 ounces white mushrooms, quartered
- 1 small zucchini, cut into thick half moons
- 1 cup frozen sliced okra
- 2 tablespoons vegetarian Worcestershire sauce
- 1 tablespoon cajun seasoning
- 1 bay leaf
- Salt and pepper, to taste
- Hot sauce and cooked rice, for serving
Directions: Heat 1 tablespoon of oil in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened and just beginning to brown, 8 to 10 minutes. Transfer veggies to a 4- to 6-quart slow cooker. Return the Dutch oven to the stovetop and heat the remaining tablespoon of oil in it. Stir in the flour and cook, stirring constantly, until it’s golden brown, about 4 minutes.
Pour in the broth and bring to a boil; once the broth has come to a boil, transfer it to the slow cooker. Add all of the remaining ingredients to the slow cooker except the hot sauce and cooked rice. Cover the slow cooker and cook on low for 6 to 8 hours. Once the gumbo has finished cooking, remove the bay leaf and add more salt and pepper to taste if needed. Serve over rice with hot sauce.
4. Vegetable Pot Pie With Parmesan-Black Pepper Biscuits
Oxmoor House presents a vegetable-packed pot pie that will rival any meat-filled meal. Each bite of this sensational supper is filled with creamy flavor, plenty of produce, and a topping that consists of a fluffy, flaky biscuit. We recommend pairing this dish with Eating Well’s Wilted Spinach Salad With Sherry Vinaigrette.
- 2 tablespoons olive oil, divided
- 2 cups diced peeled baking potato (8 ounces)
- 1¼ cups diced carrot (3 carrots)
- 1 cup diced parsnip (2 parsnips)
- ¾ cup chopped celery (3 stalks)
- 2 (8 ounce) packages pre-sliced cremini mushrooms
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- Cooking spray
- 2½ tablespoons all-purpose flour
- 1½ cups 1% low-fat milk
- ¾ cup organic vegetable broth
- 2 cups frozen petite green peas
- 1½ tablespoons chopped fresh thyme
- 1 (16 ounce) package frozen pearl onions
- 7.5 ounces all-purpose flour (about 1⅔ cups)
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4½ tablespoons unsalted butter, cut into pieces
- 2 ounces grated fresh Parmesan cheese (about ½ cup)
- 3 tablespoons chopped fresh chives
- 1 cup low-fat buttermilk
Directions: To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1½ teaspoons oil to pan; swirl to coat. Add potato and next six ingredients; sauté 5 minutes. Add garlic; sauté 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker. Heat remaining 1½ tablespoons oil in pan over medium-high heat. Add 2½ tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly.
Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on low for 3½ hours or until vegetables are tender. To make biscuit topping, weigh or lightly spoon 7.5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next three ingredients in a large bowl, stirring with a whisk.
Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in cheese and chives. Add buttermilk, stirring just until moist. Increase slow cooker heat to high. Drop biscuits onto filling in 8 equal mounds. Cover and cook on high for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.
5. Monterey Spaghetti
If you’re looking for a healthy, wholesome, and easy dinner dish, AllRecipes.com has got you covered. Simply boil your spaghetti noodles before you leave for work, place your ingredients in your slow cooker, and you’ll come home to a lovely smelling kitchen and a ready-to-eat meal. Supper doesn’t get any better than this!
- 4 ounces spaghetti, broken into pieces
- 1 egg
- 1 cup sour cream
- ¼ cup grated Parmesan cheese
- ⅛ teaspoon crushed garlic
- 3 cups shredded Monterey Jack cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- ½ (6-ounce) can French fried onions
Directions: In a large pot with boiling salted water, cook spaghetti until al dente. Drain. In a large bowl, mix together the sour cream, grated Parmesan cheese, and minced garlic. After beating the egg in a small bowl, transfer to the large bowl and blend together. Transfer to a greased slow cooker. Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French fried onions to the slow cooker.
Stir contents of slow cooker until just blended. Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours. In last 30 minutes of cooking, turn to high if cooking on low and add remainder of grated Monterey Jack cheese and French fried onions to top of casserole. Serve when cheese is melted.
6. Crock Pot Sloppy Joes
Simple Healthy Tasty’s recipe via Skinny Ms. uses lentils in place of meat, creating a nutritious and delicious vegetarian-friendly dinner. It yields 6 servings.
- 4 cups water
- 2 cups green or brown lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper and/or 2 jalapeños, chopped
- 1 to 2 tablespoons chili powder
- 2 teaspoons mustard powder
- 2 tablespoons molasses
- 4 tablespoons sucanat
- 3 teaspoons salt
- 3 teaspoons homemade vegetable broth powder
- 1 can (14.5 to 15 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 tablespoons apple cider vinegar
Directions: Place the first five ingredients in a crock pot and cook on high for about 3 hours or until lentils are done. Then add the rest of the ingredients. Cook for at least one more hour. You can uncover crock pot while cooking the last hour to help thicken more. Spoon onto whole grain buns or bread.
7. Vegetable Casserole
Slow cook your way to satisfaction by preparing Better Homes and Garden’s Vegetable Casserole, which combines beans, polenta, radicchio, and spinach. If you’d like a side to serve with your supper, consider making Betty Crocker’s flavorful Buttermilk-Herb Biscuits.
- 2 (19-ounce) can cannellini beans
- 1 (19-ounce) can garbanzo or fava beans
- ¼ cup purchased basil pesto
- 1 medium onion, chopped
- 4 cloves, garlic, minced
- 1½ teaspoons dried Italian seasoning, crushed
- 1 (16-ounce) package refrigerated cooked plain polenta, cut in ½-inch thick slices
- 1 large tomato, thinly sliced
- 1 (8-ounce) package finely shredded Italian cheese blend (2 cups)
- 2 cups fresh spinach
- 1 cup torn radicchio
Directions: Rinse and drain beans. In large bowl, combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning. In a 4- to 5-quart slow cooker, layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2½ hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes.