11 Vegetarian and Meatless Crockpot Recipes for Easy, Comfort-Filled Dinners

When you’re in the mood for something cozy, hearty, and nourishing, without the meat, these vegetarian crockpot recipes deliver big comfort with minimal effort. The slow cooker transforms simple, plant-based ingredients into rich, flavorful meals that feel homemade and satisfying. From creamy soups and stews to protein-packed curries and veggie-loaded chilis, every dish proves that comfort food doesn’t need meat to be filling and delicious.

This collection of meatless crockpot recipes is perfect for busy days, meat-free Mondays, or anytime you want a warm, wholesome meal waiting for you. Just toss in your ingredients, set your slow cooker, and let time do the work. With these recipes, you’ll enjoy the cozy satisfaction of slow-cooked comfort food all made the vegetarian way.

Crockpot Butternut Squash and Cottage Cheese Soup

This slow cooker butternut squash and cottage cheese soup is smooth, comforting, and made for crisp fall evenings. Let the crockpot do the work while the squash cooks down with garlic, onions, and spices. Just before serving, blend in cottage cheese for richness and body. Each bowl is topped with a swirl of cottage cheese or cream, chili flakes, and fresh thyme. Add this to your fall crockpot recipes list when you need something cozy, easy, and full of flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash (about 2½ pounds), peeled and cubed
• 3 cups vegetable broth
• ½ teaspoon each ground nutmeg and smoked paprika
• Salt and pepper to taste
• 1 cup cottage cheese (plus more for garnish)
• 1 tablespoon maple syrup (optional)
• Fresh thyme leaves and chili flakes, for garnish

Instructions

1. Heat the olive oil in a skillet and sauté onion and garlic for 5 minutes, until soft. Transfer to the crockpot.
2. Add cubed butternut squash, broth, nutmeg, paprika, salt, and pepper. Stir to combine. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the squash is very tender.
3. Use an immersion blender to purée the soup until silky smooth (or transfer in batches to a blender). Add cottage cheese and blend again until creamy.
4. Stir in maple syrup if using. Serve hot with a swirl of blended cottage cheese or cream, chili flakes, and a few fresh thyme leaves.

Crockpot Carrot Ginger Cottage Cheese Soup

This creamy carrot ginger cottage cheese soup is warm, bold, and ultra-smooth thanks to a blended cottage cheese finish. Slow-cooked in the crockpot with sweet carrots, aromatic ginger, and cozy spices, it’s finished with a swirl of cottage cheese that adds creaminess without heaviness. Topped with fresh cilantro and chili flakes, this vibrant orange bowl is one of the easiest fall crockpot recipes to make ahead and freeze for the week.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1½ tablespoons fresh ginger, grated
• 2 pounds carrots, peeled and sliced
• 3 cups vegetable broth
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• Salt and pepper to taste
• ¾ cup cottage cheese (plus more for garnish)
• Chili flakes and cilantro leaves, for garnish

Instructions

1. In a skillet, sauté onion, garlic, and ginger in olive oil until soft and fragrant, about 5 minutes. Transfer to the crockpot along with carrots, broth, coriander, turmeric, salt, and pepper. Stir well.
2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until carrots are very tender. Use an immersion blender to purée the soup until smooth, then add cottage cheese and blend again until creamy.
3. Serve hot with a swirl of extra cottage cheese, chili flakes, and a few cilantro leaves.

Slow Cooker Spaghetti Squash with Cottage Cheese Marinara

This cozy slow cooker spaghetti squash turns simple ingredients into something craveable. The spaghetti squash cooks until tender right in the crockpot, while a creamy cottage cheese marinara sauce comes together in minutes on the stove. Stirring cottage cheese into the sauce adds richness and body without making it heavy, perfect for spooning over the squash strands. It’s a low-carb twist on pasta night that still brings all the comfort of a bowl of spaghetti. A great fit for veggie-loaded dinners, slow cooker pasta alternatives, or your next cozy fall meal prep.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• ½ cup water
• 1½ cups marinara sauce
• ¾ cup full-fat cottage cheese
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ½ teaspoon dried oregano or Italian seasoning (optional, if your marinara is mild)
• ½ teaspoon kosher salt, or to taste
• Freshly cracked black pepper, to taste

Instructions

1. Place the spaghetti squash halves, cut-side down, in a slow cooker. Add ½ cup of water around them. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the squash is fork-tender and easily shredded into strands.
2. While the squash cooks, prepare the marinara. Heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds, then add marinara sauce and oregano (if using). Simmer for 5 minutes. Season lightly with salt and pepper to taste.
3. Whip the cottage cheese. Add it to a food processor and process for 30-45 seconds, until smooth and creamy but still slightly fluffy.
4. Once the squash is ready, use a fork to scrape the flesh into spaghetti-like strands. Spoon warm marinara sauce over the squash, then dollop or spread the whipped cottage cheese on top. Garnish with fresh basil, grated Parmesan, and red pepper flakes if using. Serve warm.

Slow Cooker Cabbage Rolls with Cottage Cheese and Brown Rice

Tender cabbage leaves wrapped around a cozy filling of brown rice, cottage cheese, and herbs; these slow cooker cabbage rolls are pure comfort. They simmer gently in a rich tomato sauce, soaking up flavor while staying incredibly soft and juicy. You won’t miss the meat in this plant-forward version, which works great as a satisfying main dish or part of a cozy dinner spread. Make a whole batch and reheat leftovers easily throughout the week.

Ingredients

• For the cabbage leaves:
  • 1 medium green cabbage (about 2 to 2½ pounds)
  • Water for boiling
• For the filling:
  • 1 cup cooked brown rice
  • 1 cup cottage cheese
  • 1 small onion, finely chopped
  • 1 medium carrot, grated
  • 2 tablespoons chopped parsley
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
• For the tomato sauce:
  • 2 cups crushed tomatoes
  • ½ cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • ½ teaspoon each of garlic powder and dried basil
  • ½ teaspoon kosher salt, or to taste

Instructions

1. Bring a large pot of water to a boil. Carefully remove 10-12 outer cabbage leaves, then blanch in boiling water for 2-3 minutes until softened. Drain and set aside.
2. In a mixing bowl, combine all filling ingredients and stir until evenly mixed.
3. Lay a cabbage leaf flat, trim any thick stem, and place about 2–3 tablespoons of filling in the center. Roll up like a burrito, tucking in the sides. Repeat with remaining leaves.
4. In a bowl, whisk together crushed tomatoes, broth, tomato paste, sugar, garlic powder, basil, and salt.
5. Pour a small amount of tomato sauce into the base of a 6-quart slow cooker. Arrange the cabbage rolls in a single or slightly overlapping layer, then pour the remaining sauce evenly over the top.
6. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the rolls are tender and the sauce has thickened slightly. Serve warm.

Low Carb Cottage Cheese Eggplant Parmesan

Rich, cheesy, and layered with flavor, this Low Carb Cottage Cheese Eggplant Parmesan is the ultimate veggie-loaded comfort food. Tender eggplant rounds are slow-cooked in marinara and cottage cheese, then finished with a generous layer of mozzarella. It’s a cozy fall dinner recipe that works just as well for weeknights as it does for sharing. Add this to your veggie-loaded crockpot recipes rotation for a satisfying twist on a classic favorite.

Ingredients

• 2 medium eggplants, sliced into ½-inch rounds
• 1½ cups cottage cheese
• 1½ cups shredded mozzarella cheese
• 2 cups marinara sauce (store-bought or homemade)
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon each of garlic powder and dried Italian seasoning
• Salt and black pepper, to taste

Instructions

1. Brush eggplant slices with olive oil, season with salt and pepper, and broil for 3–4 minutes per side until slightly golden.
2. In the bottom of a greased slow cooker, spread a layer of marinara. Add a layer of broiled eggplant, then spoon over cottage cheese, sprinkle with mozzarella, and repeat layers until all ingredients are used, ending with sauce and cheese.
3. Cover and cook on low for 4-5 hours or until the eggplant is very tender and the cheese is melted and bubbly. Garnish with fresh parsley before serving.

Veggie-Packed Cottage Cheese Stuffed Zucchini Boats

These slow cooker zucchini boats are a cozy fall favorite that pack in flavor without the fuss. Each halved zucchini is filled with a savory cottage cheese mixture dotted with red peppers, herbs, and aromatics. The filling stays soft and creamy as it cooks, making this a great option for veggie-loaded crockpot dinners or meal prep. If you like a slightly browned top, there’s an optional step to broil them just before serving.

Ingredients

• 4 to 5 medium zucchini, halved lengthwise and scooped
• 1 cup full-fat cottage cheese
• ¼ cup finely chopped red bell pepper
• ¼ cup finely chopped red onion
• 2 cloves garlic, minced
• 2 tablespoons chopped parsley (or a mix of parsley and basil)
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ¼ teaspoon chili flakes (optional, for heat)
• ½ teaspoon kosher salt (or to taste)
• Freshly cracked black pepper, to taste
• Zest of ½ lemon (optional)
• 2 to 3 tablespoons water or broth (for the base of the slow cooker)

Instructions

1. In a mixing bowl, combine the cottage cheese, bell pepper, onion, garlic, parsley (or herb mix), olive oil, cumin, chili flakes, salt, pepper, and lemon zest. Spoon the filling evenly into the hollowed zucchini halves.
2. Pour 2 to 3 tablespoons of water or broth into the bottom of the slow cooker. Arrange the stuffed zucchini boats snugly in the cooker.
3. Cover and cook on low for 3 to 4 hours or high for 2 hours, until the zucchini is fork-tender but not mushy.
4. (Optional) For a golden top, carefully transfer the cooked zucchini boats to a baking sheet and place under the broiler for 2 to 3 minutes, watching closely.

Dump and Go Crockpot Vegan Bolognese

This crockpot vegan bolognese is all about slow-cooked comfort without stovetop stirring ot fancy prep. Just dump in lentils, mushrooms, and marinara, then let it simmer into a thick, saucy base for pasta night. Whether you pile it on spaghetti or use it as a lasagna layer, this one’s all about flavor and ease.
Get the recipe: Crockpot Vegan Bolognese.

Dump and Go BBQ Bean and Quinoa Bake

This bold, smoky Crockpot bean and quinoa bake is a no-fuss way to bring BBQ flavor to the table, without the grill. Packed with beans, quinoa, and barbecue sauce, it’s perfect for busy weeknights or casual meal prep. Just layer everything in the slow cooker, press start, and walk away. Serve it with sliced avocado, scallions, or crunchy tortilla chips to round it out.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1½ cups corn kernels (frozen or canned)
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 1¾ cups vegetable broth
• 1 cup barbecue sauce
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp black pepper
• Optional toppings: scallions, avocado slices, tortilla chips, jalapeño, dairy-free sour cream

Instructions

1. Add quinoa, black beans, kidney beans, corn, bell pepper, onion, broth, barbecue sauce, smoked paprika, garlic powder, and pepper to the Crockpot. Stir gently to combine.
2. Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours, until quinoa is fully cooked and liquid is absorbed. Stir well before serving. Top with your favorite garnishes just before serving.

Dump and Go Vegan Sloppy Joes

These dump-and-go vegan sloppy joes bring all the smoky-sweet comfort of the classic. The TVP simmers in a thick, tomato-rich sauce until it’s perfectly tender and ready to pile high onto soft buns. Serve it with coleslaw and pickles for the kind of low-effort dinner that feels anything but.

Ingredients

• 1 cup textured vegetable protein (TVP)
• 1 cup hot water
• 1 small onion, finely chopped
• 1 can (8 oz) tomato sauce
• ¼ cup ketchup
• 1 tablespoon each of tomato paste, apple cider vinegar, soy sauce, and maple syrup (or brown sugar)
• 1 teaspoon smoked paprika
• ½ teaspoon each of garlic powder and chili powder
• Salt and pepper to taste

Instructions

1. In a small bowl, rehydrate TVP with 1 cup of hot water and let sit for 5 minutes.
2. Add all ingredients, including hydrated TVP, to the crockpot. Stir to combine.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until thick and flavorful. Serve on toasted buns with pickles and coleslaw.

Dump and Go High-Protein Quinoa Chili

This dump-and-go quinoa chili is everything a slow cooker meal should be – bold, filling, and packed with plant-based protein. Quinoa, beans, and veggies come together in a smoky tomato base that thickens as it cooks. No stovetop steps, no fancy prep; just big flavors and a meal that holds up all week. Perfect with chips, avocado, or just on its own.
Get the recipe: High-Protein Quinoa Chili.