The benefits of vegetarian slow cooker recipes for two

The benefits of vegetarian slow cooker recipes for two

Last Updated on October 22, 2022 by

Do you love hearty, home cooked meals but don’t have the time or energy to spend hours in the kitchen? Well, you’re in luck! Vegetarian slow cooker recipes are a great way to create a delicious, healthy meal with minimal effort.

In this post, we’ll explore some of the benefits of vegetarian slow cooker recipes and provide a few tasty examples for you to try. So why not give it a go yourself and see how easy (and delicious) cooking vegetarian can be!

The benefits of vegetarian slow cooker recipes for two

If you’re looking to cut down on your meat consumption or simply want to eat more veggies, you should definitely consider trying out some vegetarian slow cooker recipes.

Not only are they healthy and delicious, but they’re also super easy to make. Plus, cooking for two in a slow cooker is the perfect way to save time and money.

Here are some of the top benefits of vegetarian slow cooker recipes for two:

1. They’re healthy.

Vegetarian slow cooker recipes are packed with nutrients and antioxidants, which are essential for good health. Plus, they’re usually lower in calories and fat than their meat-based counterparts, making them a great option if you’re trying to lose weight or eat healthier.

2. They’re flavorful.

Just because a recipe is vegetarian doesn’t mean it has to be boring. There are endless possibilities when it comes to flavor combinations, so you can always find something new to try. And, since slow cookers allow ingredients to meld together over time, you’ll end up with a rich, complex flavor that you just can’t get from cooking on the stovetop.

3. They’re easy to make.

One of the best things about slow cooker recipes is that they’re practically hands-off. Simply throw all of your ingredients into the pot and let the machine do the work. This is especially helpful when you’re short on time or don’t want to spend hours in the kitchen.

4. They’re affordable.

Eating vegetarian is often cheaper than eating meat, so you’ll save money by making vegetarian slow cooker recipes. Plus, since slow cookers tend to use less energy than ovens or stovetops, you’ll also save on your energy bill.

5. They’re perfect for leftovers.

Leftovers are a given with slow cooker recipes, and they’re especially handy when you’re cooking for two. Simply pack up any extras and enjoy them for lunch or dinner the next day. You can even freeze them for a quick and easy meal later on.

Whether you’re looking for a healthy option or an easy way to get dinner on the table, vegetarian slow cooker recipes are a great choice. Give them a try and see for yourself!

Read More: How to Use a Slow Cooker to Prepare Prepackaged Slow Cooker Meals?

The best vegetarian slow cooker recipes for two

I have listed top 7 best vegetarian slow cooker recipes for two. I listed them considering on health benefits and easy to make.

Spicy Slow Cooker Chickpea Chili


1 tablespoon olive oil

1 small onion, diced

1 red bell pepper, diced

1 jalapeño pepper, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 (15-ounce) can chickpeas, drained and rinsed

1 (14.5-ounce) can diced tomatoes, undrained

1 (4-ounce can diced green chiles, undrained)

1 cup water

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup uncooked long-grain white rice

1/2 cup prepared salsa

1/4 cup chopped fresh cilantro


1. In a large skillet, heat the oil over medium heat. Add the onion, bell pepper, and jalapeño pepper and cook until the vegetables are tender, about 5 minutes.

2. Add the garlic, cumin, chili powder, smoked paprika, coriander, cinnamon, and allspice and cook for 1 minute.

3. Transfer the vegetable mixture to a slow cooker. Add the chickpeas, tomatoes with their juice, green chiles, water, salt, and black pepper.

4. Cover and cook on low for 4 hours.

5. Stir in the rice and salsa and cook for 1 hour.

6. Stir in the cilantro and serve.

Crockpot Spaghetti Squash


-1 spaghetti squash

-1/2 cup water

-1/4 teaspoon salt

-1 tablespoon olive oil

-1/2 onion, diced

-2 cloves garlic, minced

-1 can (28 ounces) diced tomatoes, undrained

-1 can (6 ounces) tomato paste

-1 teaspoon sugar

-1 teaspoon dried basil leaves

-1/4 teaspoon pepper

-1/2 cup shredded mozzarella cheese


1. Cut squash in half lengthwise; remove seeds. In a 3-qt. slow cooker, combine the squash, water and salt. Cover and cook on low for 4 hours or until squash is tender.

2. In a large skillet, heat oil over medium heat. Add onion and garlic; cook and stir until onion is tender. Add the tomatoes, tomato paste, sugar, basil and pepper. Bring to a boil; reduce heat and simmer for 10 minutes.

3. Using a fork, separate squash into strands. Divide squash and sauce among two bowls; top with cheese.

Slow Cooker Sweet Potato Stew


2 large sweet potatoes, peeled and diced

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1 (14.5 ounce) can diced tomatoes, undrained

1 (15 ounce) can kidney beans, drained and rinsed

1 cup vegetable broth

Salt and black pepper to taste

2 tablespoons chopped fresh parsley


1. Add all ingredients except parsley to a slow cooker.

2. Stir well to combine.

3. Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours, until sweet potatoes are tender.

4. Season with salt and black pepper to taste.

5. Stir in parsley before serving.

6. Enjoy!

Potato Gnocchi


1 pound potatoes

1 egg

1/4 cup grated Parmesan

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup all-purpose flour


1. Preheat oven to 375 degrees F (190 degrees C).

2. Peel and bake potatoes in preheated oven for 60 minutes.

3. Remove potatoes from oven, and let cool for 10 minutes.

4. Cut potatoes in half, and scoop out the flesh into a large bowl.

5. Mash the potatoes with a fork or an electric mixer.

6. Stir in egg, Parmesan, salt, and pepper.

7. Gradually add flour to the potato mixture, stirring until a soft dough forms.

8. Dust a work surface with flour.

9. Roll dough into a long rope, about 1-inch in diameter.

10. Cut rope into 1-inch pieces.

11. Bring a large pot of water to a boil.

12. Reduce heat to medium-low, and add gnocchi.

13. Cook until gnocchi float to the surface, about 3 minutes.

14. Remove gnocchi with a slotted spoon, and place in a serving dish.

15. Serve with your favorite sauce.



-1/2 pound of linguine

-1/2 a stick of butter

-1/4 cup of olive oil

-4 cloves of garlic, minced

-1/2 teaspoon of salt

-1/4 teaspoon of black pepper

-1/4 cup of parsley, chopped

-1/2 cup of grated Parmesan cheese


1. Bring a large pot of water to a boil. Add the linguine and cook according to the package directions.

2. In a large skillet, melt the butter over medium heat. Add the olive oil and garlic and cook until the garlic is fragrant.

3. Drain the cooked linguine and add it to the skillet with the butter and garlic. Add the salt and pepper and toss to combine.

4. Stir in the parsley and Parmesan cheese and serve.

Slow cooker vegetable stew with cheddar dumplings


2 large carrots, peeled and diced

1 large parsnip, peeled and diced

1 large turnip, peeled and diced

2 large potatoes, peeled and diced

2 stalks celery, diced

1 large onion, diced

3 cloves garlic, minced

1 can diced tomatoes, undrained

1 can tomato sauce

1/2 cup red wine

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

1 bay leaf

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can black-eyed peas, rinsed and drained

1/2 cup frozen corn

1/2 cup all-purpose flour

1/4 cup milk

1/2 cup shredded cheddar cheese


1. In a large bowl, combine the carrots, parsnip, turnip, potatoes, celery, onion, garlic, diced tomatoes with their juice, tomato sauce, red wine, thyme, rosemary, oregano, pepper, and bay leaf.

2. Pour the mixture into a 5- or 6-quart slow cooker. Add the kidney beans, black-eyed peas, and corn.

3. Cover and cook on the LOW setting for 8 hours, or until the vegetables are tender.

4. In a small bowl, whisk together the flour and milk. Stir in the cheddar cheese.

5. Drop the dumpling dough by spoonfuls onto the top of the stew. Cover and cook on the HIGH setting for an additional 30 minutes, or until the dumplings are cooked through.

6. Remove the bay leaf before serving.

Trisha Yearwood Crockpot Mac and Cheese


1 lb. elbow macaroni

1 (12 oz.) can evaporated milk

1½ cups water

1 tsp. salt

1 (8 oz.) package shredded sharp cheddar cheese

1 (4 oz.) package shredded Parmesan cheese

1 tbsp. butter


1. Cook macaroni according to package directions.

2. In a small saucepan, combine evaporated milk, water, salt, and butter. Heat over low heat until butter is melted.

3. Drain macaroni and place in a 2-quart crockpot. Add evaporated milk mixture and cheeses. Stir until well blended.

4. Cover and cook on low heat for 2-3 hours, or until cheese is melted and bubbly. Stir occasionally.

5. Serve hot. Enjoy!

Final word

If you’re looking for an easy way to cook more veggies and reduce your meat consumption, then you should definitely try out some of these vegetarian slow cooker recipes. They’re healthy, delicious, and perfect for busy weeknights. So what are you waiting for? Give them a try today!