Happy Monday! I don’t know about you, but with the sun setting so early and holiday preparations there doesn’t seem to be enough time in the day to get everything done! If you can relate I hope this week’s healthy vegetarian crockpot recipes meal plan featuring Cook Nourish Bliss can at least take the stress away of answering the question “What’s for dinner” each night this week as well as leave you with some leftovers for busy nights ahead.
Ashley Jennings is the blogger behind Cook Nourish Bliss. She is a recipe developer and food photographer who loves to play in the kitchen. Ashley believes in approachable recipes with real ingredients – eating healthy, with some decadence thrown in here and there. She is crazy passionate about sharing healthy, everyday and seasonal recipes featuring whole foods, in an effort to inspire others to cook more at home and have fun while doing it. Ashley lives in North Carolina with her husband and spoiled, ever-hungry adorable little beagle. She has a deep love for coffee, the mountains and watching old episodes of The Office. Ashley is also an Integrative Health Coach and works with clients to make long-term sustainable change in their health and well-being.
The last time I did a healthy crockpot recipes meal plan it quickly became one of my top pinned posts so I thought I’d create a vegetarian version featuring crockpot recipes from one of my favorite blogs, Cook Nourish Bliss. I realize that this week’s menu will probably make more food than you could realistically eat in out week, so I recommend only buying ingredients for the amount of meals you can actually eat this week or if you want to make them all you will have some leftovers! (It’s nice to have containers like these or these for storing or freezing leftovers).
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Healthy Vegetarian Crockpot Recipes Meal Plan from Cook Nourish Bliss
Slow Cooker Butternut Squash and Quinoa Chili from Cook Nourish Bliss
Prep Time: 20 minutes Cook Time: 8 hours Total Time: 8 hours 20 minutes
Ingredients: red onion, green pepper, butternut squash, fire-roasted tomatoes, black beans, kidney beans, vegetable broth, quinoa, chipotle peppers in adobo, chili powder, cumin, garlic powder, ground cinnamon, salt. Toppings: green onions, avocado, cilantro, cheese, greek yogurt or sour cream, tortilla chips or cornbread.
This is one of the recipes that freezes well for leftovers. The toppings make chilis in my opinion so be sure to grab your favorites (mine are avocado, sour cream, cheddar and tortilla chips).
Slow Cooker Thai Sweet Potato Soup from Cook Nourish Bliss
Prep Time: 20 minutes Cook Time: 8 hours Total Time: 8 hours 20 minutes
Ingredients: onion, garlic, ginger, red bell peppers, carrots, sweet potato, red lentils, vegetable broth, red curry paste, coconut or brown sugar, salt, pepper, coconut milk. Optional Toppings: cilantro, lime, bread, peanuts or cashews.
There are some good tips along with the instructions that are linked about that you should definitely read before you cook the recipe (like be sure to slice the onions really thinly and cook this soup for the full 8 hours). Cilantro is a MUST topping in my opinion. Freezing coconut milk based soups can be a little tricky but still do-able, just use an air-tight container.
Crockpot French Onion Soup from Cook Nourish Bliss
Ingredients: unsalted butter, yellow onions, broth, bay leaf, garlic, salt, pepper, cubed crusty bread, gruyere cheese.
This recipe isn’t technically vegetarian because it calls for beef broth, but I have made french onion soup substituting in vegetable broth many times. While it changes the traditional flavor a bit it is still delicious! I think it’s fine to freeze the base of this soup (the broth and onions) and then just add bread and cheese when you reheat the soup. Even though this is a crockpot recipe be warned that this involves a little more prep work than the others… you have to stir the onions every hour or so.
Slow Cooker Vegetarian Tortilla Soup from Cook Nourish Bliss
Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours 15 minutes
Ingredients: red onion, green pepper, jalapeno, corn, black beans, pinto beans, fire roasted diced tomatoes, white hominy, vegetable broth, chili powder, cumin, paprika, garlic powder, cayenne. Topping Ideas: tortilla chips, avocado, cheese, greek yogurt or sour cream, cilantro, green onions, lime.
Tortilla soup is always a good idea! I think the leftovers are even better, the flavors really come together!
Crockpot Vegetarian Chili with Farro from Cook Nourish Bliss
Ingredients: red onion, green pepper, orange pepper, baby bella mushrooms, fire roasted tomatoes, black beans, pinto, kidney beans, vegetable broth, farro, chipotle pepper sin adobo, chili powder, cumin, garlic powder. Topping: sour cream, green onions, cilantro, cheddar, avocado, tortilla chips.
This chili is very filling with the mushrooms and farro! Even non-vegetarian you will not be missing the meat! When reheating leftovers you may want to add a little extra broth as it tends to thicken up.
If you make any weeknight recipes from this week’s Rainbow Delicious meal plan featuring @cooknourishbliss please share on instagram using hashtag #rainbowdelicious & #cooknourishbliss and tag me @rainbowdelicious , I’d love to see what you are up to in your kitchen!
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These look like hearty, delicious vegetarian options! I’m always partial to a good soup or chili, anyway — but love that you can do them in the slow cooker!
Thanks, Lisa! I love that the portions are big in a crockpot so you’ll have leftovers!
These all sound fabulous, but the Thai Sweet Potato Soup has me planning my grocery list already!
Such great flavors in that soup, enjoy Lisa!
This is the perfect healthy jump start for my family and I, thanks so much for sharing this. We definitely need this!
This makes me happy, Sharee!
This is great! So many slow cooker recipes are meat-centric. What a great set of recipes!!!
Thanks, Sarah! It can be hard to find vegetarian crockpot recipes but these are great ones!