5 vegan slow cooker recipes I make every Sunday without thinking twice

Sunday mornings in my house have a rhythm. Marcus makes coffee while I pull out the slow cooker, and by the time we've finished our second cup, something is already simmering away.

This ritual started about four years ago, when I realized that my post-finance life needed structure that didn't feel like obligation.

The slow cooker became my answer. Not because I'm a lazy cook (though I can be), but because there's something deeply satisfying about setting something in motion and trusting the process.

These five recipes have earned permanent spots in my rotation. They're forgiving, flexible, and they make Monday through Wednesday feel like someone else did the work.

1) Coconut lentil curry that practically makes itself

This is the recipe that converted me to Sunday slow cooking. Red lentils, a can of coconut milk, crushed tomatoes, and whatever vegetables are looking sad in my crisper drawer. I add curry powder, cumin, turmeric, and a generous amount of garlic. Six hours on low, and the whole house smells like a warm hug.

What I love about this one is its flexibility. Sweet potatoes work beautifully. So do chickpeas if you want more protein. I've thrown in spinach at the end, stirred in some cashew cream when I wanted richness.

The lentils break down into this velvety base that makes everything feel intentional, even when it wasn't.

We eat this over rice, stuffed into wraps, or honestly, straight from a bowl with crusty bread. It keeps for five days and somehow tastes better on day three.

2) Black bean soup with a smoky backbone

I came to this recipe during a particularly cold February when I wanted something that felt substantial without requiring much thought.

Dried black beans (no soaking required in the slow cooker), vegetable broth, diced tomatoes, onion, and a few chipotle peppers in adobo sauce. That last ingredient is the secret. It adds this smoky depth that makes people ask what restaurant I ordered from.

After eight hours on low, I blend about half of it with an immersion blender, leaving plenty of whole beans for texture. A squeeze of lime, some fresh cilantro, and maybe a dollop of cashew sour cream if I'm feeling fancy.

This soup has gotten me through deadline weeks, sick days, and those times when opening the refrigerator feels like too much to ask. Have you ever noticed how the simplest foods become the most comforting?

3) Mediterranean white bean stew with herbs

This one feels lighter, which makes it perfect for those transitional months when you're not sure if you want soup or salad. Cannellini beans, diced zucchini, cherry tomatoes, artichoke hearts, and a generous pour of olive oil. I add dried oregano, thyme, and rosemary, plus a few cloves of garlic and a splash of white wine if there's an open bottle.

The magic happens around hour five when everything melds together but the vegetables still hold their shape. I finish it with fresh lemon juice and a handful of fresh basil. Sometimes I'll crumble some vegan feta on top, though it's completely unnecessary.

Marcus calls this one "vacation food" because it reminds him of a trip we took to Greece years ago. Funny how a slow cooker in a Portland kitchen can transport you somewhere sunny.

4) Pulled jackfruit that fools everyone

I was skeptical about jackfruit for years. It seemed like one of those trendy substitutes that would disappoint. Then I made this, and I understood the hype. Young green jackfruit (canned, drained, and shredded), your favorite barbecue sauce, a little apple cider vinegar, and some liquid smoke. That's it.

Four hours on low, and you have something that shreds like pulled pork and soaks up all that tangy, sweet, smoky flavor. I pile it on buns with coleslaw, stuff it into tacos, or layer it over baked potatoes.

The texture is what gets people. It's fibrous and satisfying in a way that most plant proteins aren't. I've served this at gatherings where meat-eaters went back for seconds without realizing what they were eating. Not that I'm trying to trick anyone. I just love watching assumptions dissolve.

5) Steel-cut oats for the week ahead

This might seem too simple to include, but it's changed my weekday mornings completely. Steel-cut oats, water, a pinch of salt, and a splash of maple syrup. I set it on low before bed Saturday night, and by Sunday morning, I have enough creamy, perfectly cooked oatmeal for the entire week.

I portion it into containers and reheat each morning with a splash of oat milk. Toppings rotate based on mood and season. Frozen berries and walnuts. Sliced banana and peanut butter. Cinnamon and apple chunks. The base stays the same, but breakfast never feels repetitive.

There's something about knowing breakfast is handled that creates space in my morning brain. Instead of deciding what to eat, I can focus on my meditation practice or get out the door for an early trail run. Small efficiencies add up to a calmer life.

Final thoughts

These recipes have become more than just food to me. They're anchors in my week, small acts of care that ripple forward into busier days. When I set the slow cooker on Sunday, I'm essentially sending a gift to my future self, the one who will come home tired on Tuesday and find dinner waiting.

What rituals have you built into your week that serve you in ways beyond the obvious? Sometimes the most practical habits turn out to be the most nourishing ones.

The slow cooker taught me that patience and simplicity often go hand in hand, and that taking care of yourself doesn't have to be complicated.