20 Dump and Go High-Protein Vegan Crockpot Recipes for Real-Life Weeknight Dinners

There’s tired, and then there’s don’t-even-want-to-think-about-dinner tired. That’s where these 20 Dump and Go High-Protein Vegan Crockpot Recipes come in. No chopping marathons, no sautéing, no cooking things before cooking the actual thing. Just plant-based ingredients, pantry staples, and a slow cooker doing the work while you get on with life. Load it up in the morning (or lunchtime, let’s be honest), and come back to something warm, hearty, and ready to scoop into a bowl. Real meals for real-life days that just happen to be fully vegan.

If you’re looking for crockpot recipes for vegetarians, plant-based slow cooker meals, or high-protein meatless dinners that don’t leave you hungry 20 minutes later, this list is for you.

What Makes These Recipes Work

If you’ve ever searched for vegan crockpot recipes and ended up with flavorless veggie soup or a recipe that still wanted you to sauté something first, this is the opposite of that. These meals are:

• Truly dump-and-go. No browning, no extra pots.
• Made for real-life schedules, not just Sundays.
• Great for meal prep or easy high-protein vegetarian dinners midweek.
• Built from pantry-friendly ingredients like beans, lentils, quinoa, and spices.
• Flexible enough for summer or winter (yes, vegan summer meals can live in the slow cooker too).
• Ready for toppings! Pile on the greens, hot sauce, avocado, or crushed chips and call it a night.

Not sure where to start? Use my Crockpot Meal Planner Tool to create a 3-, 5-, or 7-day plan tailored to your preferences.

Dump and Go Hearty Lentil and Sweet Potato Stew

This dump-and-go lentil and sweet potato stew is rich, cozy, and full of flavor. Everything goes straight into the slow cooker for a fuss-free dinner that’s thick, hearty, and deeply spiced. Red lentils break down into a creamy base while sweet potatoes hold their shape for perfect texture in every bite. It’s the kind of one-pot crockpot meal you’ll want to come back to all season long.

Ingredients

• 1½ cups red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced into medium chunks
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, finely chopped
• 3 cups vegetable broth
• 1 tsp ground cumin
• ½ tsp each of smoked paprika and turmeric
• Salt and pepper to taste
• 3 cups baby spinach (add at the end)
• 1 tbsp lemon juice

Instructions

1. Add lentils, sweet potatoes, diced tomatoes, onion, broth, cumin, paprika, turmeric, salt, and pepper to the crockpot. Mix well to combine.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the lentils are soft and the sweet potatoes are tender.
3. Add the spinach during the last 15 minutes of cooking. Before serving, taste and add lemon juice.

Dump and Go Chickpea Tikka Masala

This dump-and-go chickpea tikka masala brings bold Indian flavor with zero fuss. Everything simmers together in the crockpot – chickpeas, tomatoes, and creamy coconut milk infused with warm spices. There’s no sautéing or stovetop work required, just rich, comforting flavor ready when you are. Pair it with rice, naan, or just a spoon, this one’s a weeknight keeper.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon garam masala
• 1 teaspoon each of ground cumin and paprika
• ½ teaspoon ground turmeric
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon cayenne (optional, for heat)
• Juice of half a lemon and fresh cilantro, for garnish

Instructions

1. Add chickpeas, tomatoes, coconut milk, onion, garlic, garam masala, cumin, paprika, turmeric, salt, and cayenne to the crockpot. Mix to combine.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Stir in lemon juice just before serving and garnish with cilantro.

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.

Ingredients

• ¾ cup dry red quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn kernels (frozen or canned)
• 3 cups vegetable broth
• 1 small red bell pepper, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt (adjust to taste)
• Juice of half a lime
• Optional toppings: dairy-free sour cream, cilantro, jalapeños

Instructions

1. Add quinoa, beans, tomatoes, corn, broth, bell pepper, onion, garlic, chili powder, cumin, paprika, and salt to the crockpot. Stir well to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the quinoa is cooked and the chili is thick. Stir in lime juice just before serving and add toppings as desired.

Dump and Go High-Protein Vegan Mexican Casserole

This dump and go Mexican casserole brings all the cozy, cheesy comfort and adds a big protein punch. With black beans, corn, rice, and hearty tofu in every bite, it’s the kind of crockpot dinner that’s easy to build and easy to love. Top it with guac, grab some chips on the side, and dinner’s done.

Ingredients

• 1 cup long-grain rice (uncooked)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1½ cups salsa (mild or medium)
• 2 cups vegetable broth
• 1 block (14 oz) firm tofu, cubed
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon salt
• 1 cup shredded plant-based cheese
• Optional toppings: guacamole, chopped cilantro, jalapeños, lime wedges

Instructions

1. Add rice, black beans, corn, salsa, broth, tofu, cumin, chili powder, and salt to the crockpot. Stir gently to combine.
2. Cover and cook on high for 2½ to 3 hours, or on low for 4-5 hours, until the rice is tender and the liquid is absorbed. Sprinkle cheese on top, cover for 10-15 minutes to melt, then serve with your favorite toppings.

Dump and Go Red Lentil Dahl

This dump-and-go red lentil dahl is rich, comforting, and packed with warm spices; no sautéing, no blending, and no extra steps. Everything simmers together in the slow cooker for a creamy, cozy dish that’s perfect with rice and naan. A swirl of coconut milk and a pinch of chili flakes bring the whole bowl to life. Just scoop and serve when you’re ready.

Ingredients

• 1½ cups red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon each of ground turmeric and ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon red chili flakes (plus more for topping)
• Juice of half a lime and fresh cilantro, for garnish

Instructions

1. Add red lentils, diced tomatoes, coconut milk, broth, onion, garlic, turmeric, cumin, coriander, salt, and chili flakes to the crockpot. Mix well.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the lentils are soft and the dahl is thick and creamy.
3. Stir in lime juice before serving. Garnish with extra coconut milk, cilantro, and more chili flakes if desired. Serve with cooked basmati rice and naan.

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 Smoky Three-Bean Vegan Chili

This dump and go three-bean chili delivers bold flavor with none of the hassle. Just toss everything into the crockpot and let it simmer into a smoky, saucy bowl of comfort. Black beans, kidney beans, and pinto beans soak up the spices for a rich, hearty chili that’s perfect with tortilla chips, avocado, or a scoop of dairy-free sour cream.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup tomato sauce
• 1 small onion, finely chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon each of smoked paprika and ground cumin
• Salt and pepper to taste
• 2 cups vegetable broth
• Juice of half a lime
• Optional toppings: chopped green onions, cilantro, dairy-free sour cream, avocado

Instructions

1. Add all ingredients (beans, tomatoes, tomato sauce, onion, bell pepper, garlic, spices, and broth) to the crockpot. Stir well to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours. Stir in lime juice just before serving. Top with green onions, cilantro, or your favorite toppings and serve with tortilla chips or warm cornbread.

Dump and Go Crockpot Tofu and Broccoli Stir-Fry

This dump and go tofu stir-fry lets the slow cooker do the work – no need to fire up the wok. Cubed tofu, broccoli, and red peppers soak up a savory soy-ginger sauce as they cook, turning out a dish that’s saucy, flavorful, and weeknight-ready. Serve it over rice and finish with sesame seeds and lime for a fast favorite.

Ingredients

• 1 block (14 oz) firm tofu, cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• ½ cup low-sodium soy sauce
• ¼ cup maple syrup
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced

Instructions

1. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Add tofu, broccoli, bell pepper, and carrot to the crockpot. Pour the sauce over the top and stir gently to coat.
2. Cover and cook on low for 3-4 hours or high for 1.5-2 hours, until the vegetables are tender and the sauce is thick. Serve over rice and top with sesame seeds, green onions, and a squeeze of lime.

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.

Ingredients

• ¾ cup dry brown lentils, rinsed
• 1 cup finely chopped mushrooms
• 1 can (14.5 oz) crushed tomatoes
• 1 cup marinara or pasta sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon each of dried basil, dried oregano, and dried thyme
• ¼ teaspoon chili flakes (optional)
• 1 tablespoon olive oil
• 1½ cups vegetable broth
• Salt to taste

Instructions

1. Add lentils, mushrooms, crushed tomatoes, marinara, onion, garlic, spices, olive oil, and broth to the crockpot. Mix well.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the lentils are soft and the sauce is thick. Taste and adjust seasoning. Serve over spaghetti or your favorite pasta with fresh basil and optional vegan Parm-style topping.

Dump and Go Vegan Gumbo

This dump-and-go vegan gumbo brings together the best of bold Southern cooking with none of the babysitting. Just add okra, beans, peppers, and tempeh to the Crockpot, pour in the tomato-rich broth, and let it do its thing. It’s rich, smoky, and made for piling over rice or scooping straight from the bowl with hot sauce on the side.

Ingredients

• 1½ cups okra, sliced (fresh or frozen)
• 1 can of red kidney beans, drained
• 1 cup diced tempeh or vegan sausage-style chunks
• 1 red bell pepper, chopped
• 1 stalk celery, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1½ teaspoons smoked paprika
• 1 teaspoon thyme
• ½ teaspoon cayenne or Creole seasoning
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2½ cups vegetable broth
• Salt to taste

Instructions

1. Add all ingredients to the Crockpot and give it a good stir.
2. Cook on low for 6–7 hours or high for 3–4 hours, until the tempeh is tender and the gumbo has thickened. Adjust salt and spice levels as needed. Serve over fluffy rice with a sprinkle of green onion and parsley, and don’t forget that splash of hot sauce.

Dump and Go Plant-Based Jambalaya with Tempeh

This dump-and-go plant-based jambalaya brings big Southern flavor without the stovetop juggling. Tempeh, rice, and colorful veggies simmer in a bold Cajun-spiced tomato base until everything’s tender and full of smoky depth. One pot, no stirring, just hearty comfort you can serve with a wedge of lemon and your favorite hot sauce.

Ingredients

• 1 cup long-grain white rice
• 1 block (8 oz) tempeh, cubed
• 1 bell pepper (any color), diced
• 1 stalk celery, diced
• ½ small onion, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 teaspoons Cajun seasoning
• ½ teaspoon each of smoked paprika and garlic powder
• ¼ teaspoon thyme
• ¼ teaspoon salt (adjust to taste)
• 1 tablespoon olive oil
• Juice of half a lemon

Instructions

1. Add rice, tempeh, bell pepper, celery, onion, diced tomatoes (with juices), broth, olive oil, and all spices to the crockpot. Stir to combine.
2. Cover and cook on low for 4–5 hours, or high for 2–3 hours, until the rice is cooked and the mixture is fluffy but not dry. Stir in lemon juice and garnish with parsley or green onions. Serve with lemon wedges and hot sauce on the side.

Dump and Go High-Protein Vegan Burrito Filling

This dump-and-go burrito filling is a plant-based powerhouse – lentils, brown rice, and black beans slow-cook in a smoky salsa base until thick, hearty, and ready to stuff into anything. It’s meal prep magic: spoon it into tortillas, pile it onto bowls, or eat it straight from the crockpot with lime and avocado on the side.

Ingredients

• 1 cup dry brown lentils, rinsed
• ½ cup uncooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup salsa
• 2 cups vegetable broth
• 1 teaspoon each of cumin and smoked paprika
• ½ teaspoon each of chili powder, onion powder, garlic powder
• ¼ teaspoon salt (adjust to taste)
• Juice of half a lime
• Optional toppings: avocado slices, chopped cilantro, lime wedges, tortillas

Instructions

1. Add lentils, brown rice, black beans, tomatoes, salsa, broth, and all seasonings to the crockpot. Stir well to combine.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until everything is tender and the mixture is thick and scoopable. Stir in lime juice. Serve with avocado, fresh cilantro, and tortillas or use it as a filling for bowls, wraps, or tacos.

Dump and Go White Bean and Kale Soup

This Dump and Go White Bean & Kale Soup is the kind of recipe that makes the slow cooker worth its space on the counter. No sautéing, no extra pans; just beans, greens, and a handful of simple ingredients that transform into something cozy and comforting. It’s an easy plant-based crockpot meal that works for lunch, dinner, or a warm-up-anytime bowl. Add bread on the side or serve with lemon wedges for a little brightness.

Ingredients

• 1½ cups dried white beans
• 1 medium yellow onion, chopped
• 3 carrots, sliced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon each of dried thyme and dried oregano
• ½ teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• 4 cups chopped kale (or baby spinach)
• Salt and pepper to taste

Instructions

1. Add the beans, onion, carrots, celery, garlic, broth, thyme, oregano, black pepper, and red pepper flakes to the Crockpot.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beans are tender. Stir in the lemon juice and chopped kale, then cover and let it sit on warm for another 10–15 minutes until the greens are wilted.
3. Taste and season with salt as needed. Serve hot with lemon wedges and a side of crusty bread.

Dump and Go Thai Peanut Stew with Sweet Potatoes

Creamy, bold, and full of texture, this Dump and Go Thai Peanut Stew brings together chickpeas, sweet potatoes, and kale in a rich coconut-peanut broth. The red curry and ginger add just enough heat, while lime and crushed peanuts balance each bite with brightness and crunch. With minimal prep and a dump-and-go method, it’s a cozy weeknight dinner that practically makes itself. Great on its own or spooned over rice for a more filling bowl.
Get the recipe: Crockpot Thai Peanut Stew.

Dump and Go Stuffed Pepper Soup

This slow cooker stuffed pepper soup skips the beef but still delivers bold, cozy flavor. It’s packed with protein-rich lentils, colorful bell peppers, and warming spices all cooked down into a chunky, savory broth. No sautéing, no fuss, just toss everything in and let the crockpot do its thing. Great on its own or spooned over a bowl of rice.

Ingredients

• 1 cup brown or green lentils, rinsed
• 1 cup each of diced onion, diced red bell pepper, and diced green bell pepper
• 2 cups diced tomatoes (canned or fresh)
• 1 tablespoon tomato paste
• 1 teaspoon each of smoked paprika, garlic powder, and dried oregano
• ½ teaspoon ground cumin
• 4 cups vegetable broth
• Salt and black pepper to taste

Instructions

1. Add lentils, onion, bell peppers, tomatoes, tomato paste, smoked paprika, garlic powder, oregano, cumin, and vegetable broth to the crockpot. Season with salt and pepper. Stir gently to combine.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until lentils are tender. Taste and adjust seasoning. Serve hot with cooked rice and garnish with chopped herbs.

Dump and Go High-Protein Black Bean Enchilada Casserole

Loaded with bold flavors and pantry staples, this crockpot black bean enchilada casserole is a hands-off dinner that practically makes itself. It’s packed with beans, corn, quinoa, or rice, and smothered in enchilada sauce with just the right amount of spice. A sprinkle of melty cheese seals it all together – no layering, no baking dish, no fuss. Perfect for meal prep, burrito bowls, or scooping straight from the crock.

Ingredients

• 1 cup uncooked quinoa (rinsed)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can of corn, drained
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (10 oz) can red enchilada sauce
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tsp each of garlic powder, onion powder, ground cumin, and smoked paprika
• 1½ cups vegetable broth
• ¾ cup shredded vegan cheese (plus more for topping, optional)

Instructions

1. Add quinoa, black beans, corn, diced tomatoes (with liquid), enchilada sauce, both bell peppers, garlic powder, onion powder, cumin, smoked paprika, and broth directly into the Crockpot. Stir everything together until well combined.
2. Cover and cook on high for 2½ to 3 hours or on low for 5 to 6 hours, until quinoa is fully cooked and the mixture is thickened. Stir in shredded vegan cheese at the end, then let it sit for 5–10 minutes with the lid on to melt. Serve hot with your favorite toppings like avocado, cilantro, or a dollop of plant-based sour cream.

Dump and Go Tofu Tikka Masala

Fragrant, rich, and packed with protein, this Crockpot tofu tikka masala is a weeknight win. Tender cubes of tofu simmer in a spiced tomato-coconut gravy until infused with flavor. Serve with warm naan and fluffy basmati rice for a satisfying, plant-based dinner you can set and forget.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 (14 oz) can crushed tomatoes
• 1 (13.5 oz) can full-fat coconut milk
• 1 tablespoon garam masala
• 1 teaspoon each of ground cumin and paprika
• ½ teaspoon turmeric
• ½ teaspoon cayenne pepper (optional)
• Salt to taste
• Fresh cilantro, lime wedges, and cooked rice + naan to serve

Instructions

1. Add tofu cubes, onion, garlic, ginger, crushed tomatoes, coconut milk, garam masala, cumin, paprika, turmeric, cayenne, and salt directly to the Crockpot. Stir to coat everything evenly.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours. Stir gently before serving. Serve warm with basmati rice, naan, and a sprinkle of fresh cilantro and lime juice.

Dump and Go Curried Chickpea Stew

A cozy, richly spiced chickpea stew that comes together in the slow cooker with zero fuss. This dump and go meal is packed with tender sweet potatoes, hearty chickpeas, and warming curry flavors. Serve it with rice and naan for a complete, comforting dinner that feels much more effortful than it really is.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups sweet potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 carrot, sliced
• 2 cups baby spinach (or chopped kale)
• 1 can (14 oz) coconut milk
• 1½ cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon each of ground cumin, garlic powder, and ground ginger
• Salt and pepper to taste
• Juice of ½ lime

Instructions

1. Add chickpeas, sweet potatoes, bell pepper, carrot, spinach, coconut milk, broth, curry powder, cumin, garlic powder, ginger, salt, and pepper to a crockpot. Stir gently to combine.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the sweet potatoes are tender. Stir in lime juice before serving. Serve hot with steamed rice and naan on the side.

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 Shepherd’s Pie Filling

All the cozy vibes of classic shepherd’s pie without the fuss. This hearty plant-based version uses lentils, carrots, peas, and a savory broth that simmers low and slow in the crockpot. Just ladle over mashed potatoes for a comfort-filled plate or use it as a base for baked casseroles or pies. Ideal for batch cooking, make-ahead meals, or when you want a hands-off dinner that still feels special.

Ingredients

• 1 ½ cups dry brown or green lentils, rinsed
• 1 ½ cups diced carrots
• 1 ½ cups frozen green peas
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon each of dried thyme and smoked paprika
• ½ teaspoon black pepper
• 2 tablespoons each of soy sauce and tomato paste
• 1 tablespoon olive oil (optional)
• 4 cups vegetable broth
• 2 tablespoons cornstarch + 2 tablespoons water (for thickening, added at the end)

Instructions

1. Add lentils, carrots, peas, onion, garlic, thyme, smoked paprika, black pepper, tomato paste, soy sauce, olive oil, and broth to the crockpot. Mix well.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender and mixture is thickened. In the last 10 minutes of cooking, mix the cornstarch with water and stir it into the crockpot to thicken.
3. Serve warm over mashed potatoes or spoon into a dish and top with mash for a layered shepherd’s pie.