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VitaClay's 11 Best Vegetarian Slow Cooker Recipes

April 11, 2017

VitaClay's 11 Best Vegetarian Slow Cooker Recipes


Many assume that slow cookers are only reserved for meat eaters, this is not true. So VitaClay has gathered for you some of the best Vegetarian Slow Cooker recipes we could find. 

Everyone loves to save time and cut the hassle when it comes to cooking for family. Just place in the ingredients, set it, and forget it! It's the best for busy moms, or busy singles that want to have something waiting for them when they get home from work.

Here at VitaClay, we wanted to improve the slow cooker experience by introducing clay, the cooking elite know that cooking with clay brings out the flavor, and we know with these Vegetarian recipes, it will bring your dishes to another level.

Try them out and send us your food selfies #VitaClayRecipe

#1 - Indian Coconut Curry


  • ¼ cup curry powder
  • 1 table spoon chili powder
  • 1 large green bell pepper (cut into strips)
  • ½ teaspoon cayenne pepper
  • ½ teaspoon red pepper flakes
  • 5 russet potatoes (peeled and cut into 1-inch cubes)
  • Clean water
  • 1 cup green peas (optional)
  • 1 ½ cups of match stick cut carrots
  • 1 large red bell pepper (cut into strips)
  • 14 oz coconut cream
  • ¼ cup chopped fresh cilantro
  • 1 oz dry onion soup mix
  • 2 table spoons flour


  1. In a small bowl mix the following ingredients; curry powder, flour, chili powder, red pepper flakes and cayenne pepper. 
  2. Add the red bell pepper, green bell pepper, onion soup mix and coconut cream; make appoint to stir them in order to evenly combine.
  3. Start by placing all the potatoes in.
  4. Using a lid cover  and cook until the mixture bubbles.
  5. Add the carrot to the mixture and stir, letting the mixture cook for another 15 minutes. Do the same for peas but cook until all vegetables are tender or soft to your liking. This should take 5-10 minutes.
  6. To serve garnish each individual portion with cilantro and enjoy.
  7. Total cooking time: 30-45 minutes.

This meal can easily serve 8 people, we hope you have enough mouths to feed!


#2 - Butternut Squash Bisque


  • 1 small butternut squash
  • 2 cups broth
  • 1 small onion, chopped and sauteed in 4 T of butter (saute optional)
  • 1 clove garlic
  • ¼ teaspoon dried thyme
  • ⅛ tsp cinnamon
  • ⅛ tsp cayenne pepper
  • 1/4 cup butter or coconut oil
  • Sea salt to taste


  1. Load all ingredients into clay pot, stir.
  2. Cook on "soup" setting for 1-2 hours. If you have a hand-held immersion blender you can even puree all of it to make it smooth and creamy.
  3. Add milk or cream if desired and top with sour cream to serve


#3 - Vegetarian Gumbo


  • 1 onion, chopped
  • 1/2 green pepper, diced
  • 2 ribs celery, diced
  • 1 clove garlic, minced
  • 1 lb okra, sliced
  • 2 medium tomatoes, chopped
  • 2 cups corn (fresh, frozen or canned)
  • 1/2 cup white grape juice
  • 3-4 cup broth
  • 1/4 t Tabasco sauce
  • 1/4 t paprika
  • 2 T fresh parsley, chopped
  • 1 T basil or rosemary, minced
  • Salt and pepper to taste


  1. Throw all of your ingredients in the clay pot
  2. Set on “stew” for 1 hour
  3. Serve! Garnish with parsley if desired.

Goes great over rice or pasta!


#4 - Chili with Sweet Potatoes


  • medium red onion chopped
  • chopped bell pepper
  • a table spoonful of chili powder
  • 2 spoons unsweetened
  • kosher salt and black pepper
  • 1/4 teaspoon ground cinnamon
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15.5-ounce can black beans, rinsed
  • 1 medium sweet potato (8 ounces)-peeled and cut into 1⁄2-inch pieces
  • sliced scallions, sliced radishes, sour cream, and tortilla chips, for serving


  1. Combine the bell pepper, garlic, chili powder, onion, cumin, cinnamon, cocoa, 1 teaspoon salt, and the ¼ teaspoon black pepper in your VitaClay slow cooker.
  2.  In the above mixture, add tomatoes, sweet potato, beans, and 1 cup water.
  3. Cover the slow cooker and set the time to 45 minutes to 1 hour. The slow cooker will cook until the sweet potatoes are tender and the chili has thickened deliciously.
  4. Serve the chili with the scallions, radishes, sour cream, and tortilla chips.


#5 - Sweet Potato Burrito Bowl

Note: Be sure to buy organic root vegetables such as sweet potatoes and carrots because root veggies absorb more toxins (pesticides, herbicides, chemical fertilizers, and other residues) from the soil than anything else (but they also absorb lots of nutrients—so just get the good stuff!)


Rice can be substituted for quinoa or another grain if you so desire.


  • 1 cup of rice or quinoa, soaked and rinsed (always rinse the quinoa to eliminate the bitter flavor)
  • 2 cups veggie or bone broth
  • 1 lb sweet potatoes, diced
  • 1 c sweet bell peppers
  • 1-2 tomatoes, diced (with juice)
  • 1 lb black beans, cooked
  • 1 c corn kernels (frozen or fresh are fine; get organic to avoid GMOs)
  • ½ t garlic, minced
  • 1 t cumin
  • ½ t chili powder
  • 2 T lime juice
  • 1 ½ c shredded cheese (might want to shred it yourself)
  • sour cream, to top

optional garnishes: chopped avocado, cilantro, tomato

Directions :

  1. Add everything except lime juice, cheese and garnishes to the clay pot (to have a little crunch left in the bell peppers, wait til the end to add those)
  2. Close, seal and cook on “rice” setting
  3. After it beeps, allow to rest about 15 minutes before opening (stir in bell peppers now if you haven't already)
  4. After resting, stir in lime juice and serve into bowls
  5. Add cheese and other garnishes


#6 - Sweet Potato and Peanut Stew

This is one unique stew! If you have never had sweet potato and peanut butter in a stew, than prepare your tastebuds! 


  • 1 large sweet potato, peeled and cubed
  • ½ sweet onion, diced
  • 15oz of diced tomatoes and juice
  • 4 cups veggie broth
  • ½ cup smooth peanut butter
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • ¼ teaspoon ground chipotle pepper
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 32oz or 4 cups fresh baby spinach
  • ½ cup roasted peanuts, chopped


  1. Combine all the ingredients (except the spinach and peanuts) into your VitaClay slow cooker. Mix well
  2. Cover and cook on the "Stew" setting for 1 hour until the sweet potato is tender.
  3. Stir in the spinach, cover and cook for an additional 10-15 minutes until the spinach wilts.
  4. Adjust seasoning to taste and serve with rice or on its own with a sprinkle of roasted peanuts for garnish and a little crunch.


#7 - Eggplant Stew with Chickpeas


  • 1 ounce mushrooms, sliced
  • 3 cups veggie broth
  • 2 large eggplants
  • 3 tablespoons olive oil
  • 2 sweet onion, diced
  • 6 garlic cloves, minced
  • 2 teaspoons dried oregano
  • a pinch of cinnamon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf
  • 1 cup dried chickpeas, rinsed, soaked and drained
  • 2 14oz cans tomato, drained and chopped
  • 1/3 cup parsley, chopped


  1. Preheat oven to 400' F
  2. Peel the eggplant and cut in half lengthwise. Brush the cut sides with 2 tablespoon of olive oil.
  3. Place on a sided baking sheet cut side down and roast @ 400'F for 25 minutes. Let cool and cut into 1-inch cubes then transfer to your 8 cup VitaClay cooker.
  4. Meanwhile heat 1 tablespoon of olive oil over medium heat and add onions. Cook until soft.
  5. Add the garlic, oregano, cinnamon, salt, pepper, bay leaf, chickpeas and mushrooms and cook for an additional 5 minutes.
  6. Transfer to the cooker and stir in the broth to combine all.
  7. Cover and cook on the "Stew" setting for about 2 hours until the chickpeas are tender. Remove the bay leaf and stir in the tomatoes and the parsley.
  8. Serve with a side of Quinoa or Polenta to complete the meal.


#8 - Vegetable and Chickpea Curry


  • 2 garlic cloves (crushed)
  • 2 tablespoons of curry powder
  • 1 tablespoon vegetable oil
  • 1 large brown onion (chopped)
  • 3 ¼ cups diced tomatoes
  • 3 teaspoons ground cumin
  • 1 small red capsicum (diced)
  • 4 small yellow squash (halved)
  • ½ lemon (juiced)
  • 1 cup broccoli (cut into florets)
  • ½ cup of button mushrooms (halved)
  • 1 large carrot (peeled and diced)
  • ¾ cup of orange sweet potato (peeled and diced)
  • 1 ¼ cups of chickpeas (drained and rinsed)
  • 1 cup of cauliflower (cut into florets)
  • steamed jasmine rice and natural yoghurt (to serve)


  1. Start by heating oil over medium heat in a large saucepan and add onions, cook for at least 2 – 3 minutes while stirring often until they are soft, then add garlic, curry powder and cumin. Cook stirring for 1 minute.
  2. Stir in the tomatoes and simmer for 3 minutes, you will notice the sauce thicken. Add ½ cup of cold water, 2 tablespoons of lemon juice, chick peas and vegetables and increase the heat to high and allow them to boil.
  3. Spoon the curry soup in slow cooker into the unit. Cover and set the timer to about 30 minutes
  4. Season with salt and pepper, spoon curry over rice and serve with yogurt.


9) BBQ Tofu and Veggies

This is a great example of a slow cooker like VitaClay can make excellent vegetarian Chinese food. Actually, slow cooking tofu brings out the most flavors of causes to infuse into the tofu!


  • 1 package extra firm tofu (about 1 pound) 1/2 inch cubed
  • 1 sweet onion minced
  • 3 garlic cloves minced
  • 2 teaspoons fresh ginger peeled and minced
  • 8 oz tomato sauce
  • 1/4 cup hoisin sauce
  • 2 teaspoons molasses
  • 2 tablespoons rice wine vinegar
  • 1/4 teaspoon vegan Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon spicy mustard
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon five spice
  • 1 cup vegetable broth
  • 3 stalks of broccoli chopped
  • 2 zucchini chopped
  • 1 green bell pepper chopped
  • 8 oz can sliced water chestnuts


  1. Cover tofu with paper towels and press lightly to remove any extra moisture.
  2. In a non-stick frying pan, brown the tofu on both sides. When done place in your slow cooker. This will prevent the tofu from getting mushy.
  3. Place the onion, garlic, ginger, tomato sauce, hoisin, vinegar, Worcestershire, soy, mustard, red pepper flakes, molasses, five spice, black pepper, veggie broth, and all your veggies (broccoli, zucchini, bell pepper and chestnuts) into your VitaClay slow cooker. Mix well to combine.
  4. Cover and cook on the “stew” setting for 2 hours. Vegetables should be tender when done.
  5. Serve over brown or white rice to complete the meal.


10) Vegetarian Chili Ole


  • 1 cup clean water
  • 1 tablespoon corn meal
  • ½ teaspoon ground cumin
  •  Medium zucchini (chopped)
  • 1 medium sweet red pepper (chopped)
  • 1 can of chopped green chilies
  • 1 ounce of Mexican chocolate (chopped)
  • ½ teaspoon salt
  • 1 tablespoon chili powder
  • 6 oz of  tomato paste
  • 1 large onion (chopped)
  • 1 ½ cups frozen corn
  • 16 oz of kidney beans (rinsed and drained)
  • 15 oz of black beans (rinsed and drained)
  • 14 ½ oz of diced tomatoes (un-drained)
  • (Optional)
    • ¼ teaspoon hot pepper sauce
    • Diced tomatoes
    • Green onions
    • Queso fresco - crumbled


  1. Start by combining; kidney beans, black beans, tomatoes, corn, onions, Mexican chocolate, green chilies, red pepper and zucchini in a VitaClay slow cooker.
  2. When done also combine, water, tomato paste, cornmeal, chili powder, salt, oregano, and cumin and pepper sauce if it is your desire until all is smooth.
  3. Stir them into the slow cooker and cover with a lid. Cook on low heat for 1 hour or when the vegetables will be soft to your liking.
  4. Serve with a topping of your liking.


11) Coconut Pecan Sweet Potato

This slow cooker recipe serves 12 but if your party is smaller, change the amount of recipes accordingly. 


  • ½ cup flaked coconut
  • ¼ teaspoon salt
  • 1/3 cup sugar
  • ½ cup chopped pecans
  • 6 medium sweet potatoes (peeled and chopped)
  • 1/3 cup packed brown sugar
  • ¼ cup reduced fat butter melted
  • ½ teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon


  1. Place the sweet potatoes in the slow cooker
  2. Add 3 cup of water in a VitaClay multicooker.
  3. When done take a separate small bowl and in it combine pecans, coconut, sugars, butter, cinnamon and salt and sprinkle over the potatoes in the slow cooker.
  4. Cover with a lid and cook on low heat for 30-40 minutes or until the sweet potatoes are tender to your preferred texture.
  5. Stir in the remaining extracts and serve,

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