15 Hearty Fall Vegan Slow Cooker Recipes for Cozy Evenings

As the crisp air and falling leaves signal the arrival of autumn, the kitchen becomes a haven for warm, comforting meals.

Fall is the perfect time to embrace hearty, plant-based recipes that are both satisfying and nourishing.

Vegan slow cooker recipes are especially ideal for busy days, as they allow flavors to develop over hours while you go about your routine.

From rich soups to robust stews and savory grain-based dishes, slow cookers make it easy to create complex, comforting flavors with minimal effort.

Using seasonal vegetables, legumes, and warming spices, these recipes bring out the essence of fall in every bite.

With a little prep in the morning, you can come home to a ready-made, steaming hot dinner that’s wholesome and delicious.

This collection of 15 fall vegan slow cooker recipes offers variety, simplicity, and the cozy flavors of the season.

Whether you’re feeding a family, meal prepping for the week, or hosting friends, there’s a recipe for every occasion.

You’ll discover dishes that are hearty, flavorful, and fully plant-based, making them perfect for embracing vegan fall cooking.

Get ready to explore slow cooker meals that will warm your home and heart all season long.

15 Hearty Fall Vegan Slow Cooker Recipes for Cozy Evenings

Fall is a season for cozy, nourishing meals that bring comfort and warmth.

These 15 vegan slow cooker recipes showcase the versatility of plant-based cooking with minimal effort and maximum flavor.

From soups and stews to grain bowls and chili, these recipes highlight seasonal vegetables, legumes, and aromatic spices.

They’re perfect for weeknight dinners, meal prep, or even holiday gatherings where hearty vegan options are desired.

Slow cooking allows flavors to meld beautifully, creating rich, satisfying dishes that feel indulgent yet wholesome.

These recipes prove that plant-based meals can be both hearty and convenient, perfect for busy fall days.

Embrace the simplicity and comfort of slow cooking while enjoying the vibrant tastes of the season.

With these recipes, your fall table will be full of warmth, color, and plant-powered goodness.

Make the most of autumn produce while enjoying effortless, flavorful vegan meals that everyone will love.

Slow Cooker Butternut Squash and Lentil Stew

This hearty stew combines sweet butternut squash, earthy lentils, and savory spices for a warming fall meal.

The slow cooker allows flavors to meld beautifully, resulting in a rich, comforting dish with minimal effort.

It’s perfect for busy weeknights or meal prepping, offering a filling and nourishing vegan dinner.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion, garlic, carrots, and celery for 3–4 minutes until fragrant.
2. Transfer vegetables to the slow cooker and add butternut squash, lentils, vegetable broth, and spices.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until lentils and squash are tender.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

This slow cooker butternut squash and lentil stew is hearty, aromatic, and nourishing.

The combination of spices, tender vegetables, and lentils creates a cozy fall meal that warms both body and soul.

It’s effortless to prepare, making it perfect for busy days or seasonal gatherings.

Slow Cooker Vegan Chili with Sweet Potatoes

This vibrant vegan chili blends sweet potatoes, beans, tomatoes, and warming spices for a hearty fall dish.

Cooking in a slow cooker allows the flavors to develop slowly, resulting in a rich, flavorful chili with minimal effort.

It’s ideal for cozy dinners or for serving a crowd during autumn gatherings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a skillet, sauté onion, garlic, and bell peppers for 3–4 minutes until fragrant.
2. Transfer vegetables to the slow cooker and add sweet potatoes, beans, tomatoes, vegetable broth, and spices.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until sweet potatoes are tender.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.

This slow cooker vegan chili with sweet potatoes is hearty, flavorful, and satisfying.

The sweet potatoes add natural sweetness that balances the smoky spices and rich tomato base.

It’s an effortless and comforting fall meal, perfect for chilly evenings

Slow Cooker Creamy Vegan Potato and Leek Soup

This creamy soup blends tender potatoes and aromatic leeks into a velvety, comforting fall dish.

The slow cooker allows the flavors to develop fully, creating a rich, aromatic soup that’s simple to prepare.

It’s ideal for cozy weeknight dinners, lunch, or even a casual seasonal gathering.

Ingredients:

• 5 medium potatoes, peeled and diced
• 3 leeks, cleaned and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (almond or oat)
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion, garlic, and leeks for 3–4 minutes until fragrant.
2. Transfer vegetables to the slow cooker and add potatoes, vegetable broth, thyme, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
4. Use an immersion blender to blend partially for a creamy texture while keeping some chunks.
5. Stir in plant-based milk and adjust seasoning. Serve garnished with fresh parsley.

This slow cooker creamy potato and leek soup is comforting, hearty, and full of fall flavor.

The tender potatoes and aromatic leeks create a warm, velvety soup perfect for cozy evenings.

It’s simple to make, flavorful, and ideal for both family meals and seasonal gatherings

Slow Cooker Autumn Vegetable Stew

This vibrant stew combines seasonal vegetables like carrots, parsnips, and squash with aromatic herbs for a cozy fall meal.

The slow cooker allows all the flavors to meld together, creating a rich and hearty dish with minimal effort.

It’s perfect for a comforting dinner or meal prep for the week.

Ingredients:

• 2 cups butternut squash, diced
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. In a skillet, sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add squash, carrots, parsnip, bell pepper, chickpeas, broth, thyme, smoked paprika, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This slow cooker autumn vegetable stew is hearty, colorful, and aromatic.

The combination of roasted-like vegetables and chickpeas creates a filling vegan dish that’s perfect for fall.

It’s effortless, comforting, and ideal for busy weekdays or cozy evenings.

Slow Cooker Curried Pumpkin and Chickpea Soup

This creamy, spiced soup combines pumpkin and chickpeas for a warming fall meal full of flavor.

The slow cooker enhances the depth of spices like curry, cumin, and coriander, creating a rich and aromatic dish.

It’s perfect for a cozy dinner or to serve at seasonal gatherings.

Ingredients:

• 1 small pumpkin, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. In a skillet, sauté onion and garlic in olive oil for 3 minutes until fragrant.
2. Transfer to the slow cooker and add pumpkin, chickpeas, broth, coconut milk, curry powder, cumin, coriander, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until pumpkin is tender.
4. Blend partially with an immersion blender for a creamy texture while leaving some chunks.
5. Serve hot, garnished with fresh cilantro.

This slow cooker curried pumpkin and chickpea soup is creamy, flavorful, and warming.

The spices complement the natural sweetness of pumpkin for a hearty fall soup.

It’s easy to prepare, making it a perfect plant-based comfort meal

Slow Cooker Sweet Potato and Black Bean Chili

This chili combines sweet potatoes, black beans, and tomatoes for a hearty vegan fall dinner.

Slow cooking allows the flavors to meld beautifully, resulting in a thick, flavorful, and comforting chili.

It’s perfect for cozy evenings, meal prep, or serving a crowd.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. In a skillet, sauté onion, garlic, and bell pepper in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add sweet potatoes, black beans, tomatoes, vegetable broth, smoked paprika, cumin, chili powder, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until sweet potatoes are tender.
4. Adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

This slow cooker sweet potato and black bean chili is hearty, warming, and full of flavor.

The combination of sweet potatoes and smoky spices creates a rich, comforting vegan chili.

It’s easy, satisfying, and perfect for chilly fall evenings.

Slow Cooker Moroccan Chickpea Stew

This Moroccan-inspired stew blends chickpeas, sweet potatoes, and warming spices for a cozy fall meal.

The slow cooker allows the spices and vegetables to meld beautifully, creating a rich, aromatic dish.

It’s perfect for a hearty weeknight dinner or meal prepping for the week ahead.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. Sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add sweet potatoes, bell pepper, chickpeas, tomatoes, broth, and spices.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.

This slow cooker Moroccan chickpea stew is rich, hearty, and aromatic.

The combination of warm spices and tender vegetables makes it a perfect fall comfort meal.

It’s simple, flavorful, and ideal for both family dinners and gatherings

Slow Cooker Creamy Vegan Tomato Basil Soup

This creamy tomato soup is enhanced with fresh basil and coconut milk for a velvety fall dish.

The slow cooker allows flavors to blend and intensify, producing a rich and aromatic soup.

It’s a comforting and satisfying vegan option for chilly autumn evenings.

Ingredients:

• 2 cans (28 oz each) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh basil leaves, for garnish

Instructions:

1. Sauté onion and garlic in olive oil for 3 minutes until fragrant.
2. Transfer to the slow cooker and add tomatoes, vegetable broth, oregano, dried basil, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours.
4. Blend the soup until smooth with an immersion blender.
5. Stir in coconut milk and adjust seasoning. Serve garnished with fresh basil.

This creamy vegan tomato basil soup is rich, flavorful, and comforting.

The coconut milk adds subtle creaminess while fresh basil enhances the aromatic fall flavors.

It’s easy to prepare and perfect for a cozy dinner or lunch.

Slow Cooker Quinoa and Vegetable Stew

This wholesome stew combines quinoa with seasonal vegetables, beans, and warming spices for a hearty vegan fall meal.

The slow cooker ensures that quinoa absorbs the flavors of the broth and vegetables, creating a satisfying and nutrient-rich dish.

It’s perfect for meal prep or a comforting weeknight dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 carrots, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. Sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add carrots, celery, bell pepper, zucchini, kidney beans, quinoa, broth, thyme, smoked paprika, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender and quinoa is cooked.
4. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This slow cooker quinoa and vegetable stew is hearty, nutritious, and satisfying.

The combination of vegetables, beans, and quinoa provides a filling and flavorful vegan fall meal.

It’s easy to prepare, wholesome, and perfect for cozy autumn evenings.

Slow Cooker Spicy Pumpkin and Red Lentil Soup

This soup combines creamy pumpkin with red lentils and warming spices for a rich, autumnal flavor.

The slow cooker allows the lentils and pumpkin to cook slowly, creating a smooth and hearty texture.

It’s perfect for a cozy vegan dinner or a comforting lunch on chilly fall days.

Ingredients:

• 1 small pumpkin, peeled and diced
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 teaspoon curry powder
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. In a skillet, sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add pumpkin, red lentils, coconut milk, vegetable broth, and spices.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until lentils are tender.
4. Blend partially with an immersion blender for a creamy texture while keeping some chunks.
5. Serve hot, garnished with fresh cilantro.

This slow cooker spicy pumpkin and red lentil soup is creamy, hearty, and full of fall flavors.

The combination of pumpkin and spices creates a warming, comforting dish perfect for chilly evenings.

It’s easy to prepare and ideal for meal prep or family dinners.

Slow Cooker Vegan Stuffed Pepper Stew

This dish deconstructs stuffed peppers into a flavorful stew with rice, beans, and vegetables.

The slow cooker allows the flavors of the bell peppers, tomatoes, and spices to meld beautifully into a hearty vegan meal.

It’s comforting, filling, and perfect for a weeknight dinner or batch cooking.

Ingredients:

• 4 bell peppers, diced
• 1 cup cooked rice or quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. Sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add bell peppers, rice, beans, diced tomatoes, smoked paprika, cumin, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This slow cooker vegan stuffed pepper stew is hearty, flavorful, and comforting.

The combination of beans, rice, and vegetables creates a satisfying fall dinner that’s full of texture and taste.

It’s easy to make and perfect for casual family meals or meal prep.

Slow Cooker Butternut Squash and Kale Soup

This nourishing soup combines sweet butternut squash with nutrient-rich kale for a hearty fall dish.

The slow cooker allows the flavors to meld while keeping the kale tender yet vibrant.

It’s a warming, healthy, and satisfying vegan meal perfect for autumn evenings.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 3 cups chopped kale, stems removed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley or sage, for garnish

Instructions:

1. Sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add butternut squash, vegetable broth, thyme, smoked paprika, salt, and pepper.
3. Cook on low for 6–7 hours or high for 3–4 hours until squash is tender.
4. Add chopped kale in the last 15 minutes of cooking.
5. Serve hot, garnished with fresh parsley or sage.

This slow cooker butternut squash and kale soup is hearty, healthy, and comforting.

The tender squash and kale, combined with aromatic spices, create a flavorful fall vegan dish.

It’s easy to prepare and perfect for cozy dinners or meal prep

Slow Cooker Sweet Potato and Kale Stew

This stew combines sweet potatoes, kale, and white beans for a hearty, nutritious fall meal.

The slow cooker allows the flavors to meld while keeping the vegetables tender yet full of texture.

It’s perfect for a cozy vegan dinner or meal prepping for the week.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 3 cups chopped kale, stems removed
• 1 can (15 oz) white beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. Sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add sweet potatoes, white beans, vegetable broth, thyme, smoked paprika, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until sweet potatoes are tender.
4. Add chopped kale in the last 15 minutes of cooking.
5. Serve hot, garnished with fresh parsley.

This slow cooker sweet potato and kale stew is hearty, flavorful, and satisfying.

The combination of sweet potatoes, beans, and kale makes it a wholesome fall meal.

It’s easy to prepare and perfect for weeknight dinners or meal prep.

Slow Cooker Autumn Vegetable Curry

This curry features a medley of fall vegetables like pumpkin, carrots, and cauliflower in a fragrant coconut sauce.

The slow cooker allows the vegetables to absorb the spices and coconut milk, creating a rich, comforting dish.

It’s ideal for a warming vegan dinner on a chilly autumn evening.

Ingredients:

• 1 cup pumpkin, diced
• 2 carrots, sliced
• 1 small head cauliflower, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. Sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add pumpkin, carrots, cauliflower, coconut milk, vegetable broth, curry powder, cumin, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
4. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This slow cooker autumn vegetable curry is rich, aromatic, and comforting.

The blend of fall vegetables with warming spices creates a hearty, satisfying vegan dish.

It’s easy, flavorful, and perfect for cozy fall dinners

Slow Cooker Lentil and Root Vegetable Stew

This stew combines earthy root vegetables like carrots, parsnips, and potatoes with lentils for a nourishing fall meal.

The slow cooker ensures the lentils and vegetables are tender while absorbing the savory broth and herbs.

It’s perfect for a hearty vegan dinner or batch cooking for the week.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 carrots, diced
• 1 parsnip, diced
• 2 potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. Sauté onion and garlic in olive oil for 3–4 minutes until fragrant.
2. Transfer to the slow cooker and add lentils, carrots, parsnip, potatoes, broth, thyme, smoked paprika, salt, and pepper.
3. Stir to combine and cook on low for 6–7 hours or high for 3–4 hours until lentils and vegetables are tender.
4. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This slow cooker lentil and root vegetable stew is hearty, flavorful, and comforting.

The combination of lentils and root vegetables makes it a filling, wholesome fall meal.

It’s simple to prepare, nourishing, and perfect for cozy evenings or meal prep.