25 Cozy Dairy Free Crockpot Recipes Perfect for Fall

I put this together because fall weather has me craving cozy dinners that are easy and dairy-free. Creamy textures without dairy can be tricky to pull off, especially when the season invites big flavors. Here is why a crockpot helps: you set it up in the morning, let it simmer all day, and come home to a welcoming scent. The result is meals that feel thoughtful without a lot of fuss.

If you cook for dairy-free eaters, or you want to reduce dairy in your week, this post is for you. If you love slow cooker meals that mingle spices with roasted veggies and hearty textures, you are in the right place. These recipes fit busy life and keep weeknights simple.

What you’ll get is 25 cozy dairy-free crockpot recipes perfect for fall. You’ll find soups, stews, chilis, and creamy sauces that come together with easy, everyday ingredients. Many rely on coconut milk or almond milk to add silkiness without dairy. Each recipe is designed so you can make a comforting dinner without a long prep.

These meals bring real comfort to your table. They fill the house with the warm scent of garlic, thyme, and roasted vegetables. They are budget-friendly and friendly to busy schedules. You can adjust spices and veggies to suit your pantry and your family’s tastes.

Next steps are simple. Pick a soup for a cozy night in, a hearty stew for chilly evenings, or a creamy curry that uses fall produce. If you want a quick weeknight win, start with one that uses pantry staples you already have. And if you love leftovers, these recipes often taste even better the next day.

One practical tip: batch cook on the weekend and freeze portions for busy nights. Keep a small rotation of go-to flavors so you always have a fall favorite ready. If you try a recipe and want to tweak the spice level, adjust gradually and taste as you go.

1. Creamy Vegan Pumpkin Soup

Craving a warm, dairy-free crockpot soup that’s easy to make and gentle on weeknights?

This Creamy Vegan Pumpkin Soup brings fall comfort to your table, without fuss and with real flavor.

It blends fresh pumpkin with silky coconut milk and a pinch of cinnamon and a hint of ginger.

The result is a smooth, rich soup that makes leftovers taste great and heats up fast, filling the house with a warm scent.

Ingredients

– 1 medium pumpkin, peeled and cubed

– 1 can coconut milk

– 4 cups vegetable broth

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tsp grated ginger

– 1 tsp cinnamon

– Salt and pepper to taste

Instructions

1. In the crockpot, add the pumpkin, onion, garlic, ginger, and cinnamon.

2. Pour in the vegetable broth and coconut milk; stir to combine.

3. Cover and cook on low for 6 hours or high for 3 hours.

4. Blend the mixture until smooth with an immersion blender.

5. Stir in salt and pepper to taste.

6. Serve hot, with pumpkin seeds or fresh herbs for a pop of color.

Tips

– For deeper flavor, roast the pumpkin first before adding it to the crockpot.

– Serve with crusty bread to turn this into a full meal.

– If you want to cut fat, use light coconut milk.

2. Hearty Lentil Vegetable Stew

You want a warm, dairy free dinner that fits a busy fall schedule. This lentil vegetable stew cooks in the crockpot and fills your home with inviting scents. It packs protein and fiber from lentils, plus carrots, potatoes, and kale for real nourishment. You can set it up in minutes and let it simmer to perfection.

Here is why this crockpot lentil stew works:

– Protein and fiber come from lentils to help you feel full.

– Seasonal veggies add color, texture, and nutrients.

– Very little prep, big flavor with long, slow cooking.

– It stays dairy free and budget friendly.

– It freezes well for quick future meals.

Complete Recipe

Ingredients:

– 1 cup lentils, rinsed

– 3 carrots, chopped

– 2 medium potatoes, diced

– 2 cups kale, chopped

– 1 onion, diced

– 3 cups vegetable broth

– 2 cloves garlic, minced

– 1 tsp thyme

– Salt and pepper to taste

Instructions:

1) Add all ingredients to the crockpot.

2) Stir well so the lentils stay submerged in broth.

3) Cook on Low for 8 hours or High for 4 hours until lentils and vegetables are tender.

4) Taste and adjust salt and pepper before serving.

Serving tips:

– Right before serving, splash in a little balsamic vinegar for brightness.

– This stew freezes well, so double the batch and save some for later.

Nutritional basics (per serving):

– Servings: 6

– Calories: 190

– Protein: 10g

– Carbs: 32g

– Fat: 3g

– Fiber: 12g

FAQ:

Q: How can I thicken the stew if I want a creamier texture?

A: Blend a portion of the stew and stir it back in for body.

Next steps:

– If you want more color, add a handful of spinach at the end.

– Serve with crusty dairy-free bread for dipping.

Comfort food doesn’t have to be complicated. With hearty lentil vegetable stew, a few ingredients and your crockpot do the magic – nourishing meals made easy for busy fall nights!

3. Spicy Black Bean Chili

You want a cozy dairy-free dinner you can set and forget, even on busy weeknights. This spicy black bean chili keeps the focus on black beans, which bring good protein, fiber, and a satisfying bite. A slow cooker makes it easy to coax smoky flavor while you run errands or warm the kitchen, without babysitting the stove. Turn up the heat if you like, and you have a comforting fall staple ready in just a few hours.

Ingredients

– 2 cans black beans, drained and rinsed

– 1 can diced tomatoes

– 1 bell pepper, diced

– 1 onion, chopped

– 2 cloves garlic, minced

– 1-2 jalapeños, diced (adjust to taste)

– 2 tsp chili powder

– 1 tsp cumin

– Salt and pepper to taste

Instructions

1. Put all ingredients in the crockpot and stir to mix.

2. Cover and cook on low for 7 hours or high for 3 hours.

3. Stir once during cooking and taste before serving.

4. Serve hot with avocado or cilantro on top.

Serving ideas

– Serve this chili with dairy-free cornbread or over brown rice.

– A squeeze of lime brightens the tomatoes.

– Batch a few portions to freeze for quick meals.

Storage

– Store leftovers in a sealed container for up to 4 days.

– Freeze portions for longer storage.

Enjoy a warm bowl tonight.

4. Apple and Butternut Squash Soup

Craving a warm, dairy-free soup for fall? This Apple and Butternut Squash Soup cooks in your crockpot so you can focus on cozy moments. The apples add gentle sweetness, while the squash gives a creamy base. Coconut milk keeps it rich without dairy.

Here is a complete, easy recipe you can make this week.

Ingredients

– 1 butternut squash, peeled and cubed

– 2 apples, peeled and diced

– 1 onion, diced

– 4 cups vegetable broth

– 1 can coconut milk

– 1 tsp ground cinnamon

– Salt and black pepper to taste

Instructions

1. Place all ingredients in the crockpot and stir to combine.

2. Cook on low for six hours or on high for three hours until tender.

3. Blend until smooth with an immersion blender, or carefully blend in batches using a regular blender, venting steam as needed.

4. Taste the soup and adjust salt, pepper, and cinnamon to suit your preferences.

5. Serve warm, with a light dusting of cinnamon and a side of crusty bread if you like.

Tips

– For extra depth, roast the squash at 400°F for 25–30 minutes before adding to the crockpot.

– If you want extra creaminess, whisk in a splash of coconut milk after blending.

– If you prefer a thinner soup, add more vegetable broth to reach your desired consistency.

5. Sweet Potato and Coconut Curry

You want a cozy dairy-free meal that fits fall nights and busy days. This Sweet Potato and Coconut Curry brings warmth with creamy coconut milk and soft sweet potatoes. It’s filling, plant-based, and easy to pull off in a crockpot. Morning prep pays off when you walk into a fragrant, comforting dinner.

Ingredients

– 2 medium sweet potatoes, peeled and diced

– 1 can coconut milk (14 oz)

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tablespoon curry powder

– 2 cups vegetable broth

– Spinach or kale, chopped

– Salt to taste

Instructions

1) Add all ingredients except greens to the crockpot.

2) Stir to combine and make sure sweet potatoes are covered by liquid.

3) Cook on low for 7 hours or high for 4 hours, until potatoes are tender.

4) Stir in the greens just before serving.

5) Serve hot over rice or quinoa.

Nutrition

– Calories: 300 per serving

– Protein: 5 g

– Carbohydrates: 50 g

– Fat: 10 g

– Fiber: 9 g

Tips: For extra protein, add chickpeas or cubed tofu during the last 15 minutes of cooking.

6. Autumn Vegetable Soup

Fall is here. You crave a warm, dairy free soup that fits busy days. This Autumn Vegetable Soup does that with simple, seasonal produce. It lets a crockpot handle the work while you focus on other tasks or rest.

Overview

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 8 hours on low or 4 hours on high

– Total Time: 8-4 hours

– Calories: 150 per serving

Nutrition Information

– Protein: 3g

– Carbohydrates: 28g

– Fat: 2g

– Fiber: 6g

Ingredients

– 2 carrots, diced

– 1 parsnip, diced

– 1 cup butternut squash, cubed

– 1 onion, chopped

– 4 cups vegetable broth

– 2 cloves garlic, minced

– 1 tsp thyme

– Salt and pepper to taste

Instructions

1. Place all ingredients in the crockpot.

2. Stir so every piece sits in broth.

3. Cook on low for 8 hours or high for 4 hours.

4. Taste and adjust salt and pepper.

5. Serve hot, with crusty dairy free bread if you like.

– You can toss in extra vegetables you have on hand. They mellow the soup in the best way.

– Add fresh herbs in the last hour to brighten the flavor.

FAQ

Q: Can I use frozen vegetables?

A: Yes, frozen veggies work. Just cut the cooking time a bit and check for tenderness.

7. Vegan Mushroom Stroganoff

You want a cozy dairy-free dinner that still feels rich. This vegan mushroom stroganoff fits that need. Creamy sauce comes from blended cashews, not dairy. Earthy mushrooms and thyme give a true fall flavor. Set it in the crockpot and it stays hands-off for busy days.

Here is the complete recipe you can use tonight.

Ingredients

– 2 cups mushrooms, sliced

– 1 onion, diced

– 2 cloves garlic, minced

– 1 cup vegetable broth

– 1/2 cup cashews, soaked

– 2 tbsp soy sauce

– 1 tsp thyme

– 1-2 cups pasta of choice

Instructions

1. Soak cashews in hot water for 15 minutes to soften.

2. In a blender, blend cashews with broth and soy sauce until smooth.

3. Add mushrooms, onion, garlic, and thyme to the crockpot. Pour in the cashew mixture.

4. Cook on low for 6 hours or high for 3 hours.

5. Cook pasta according to package directions.

6. Serve the sauce over the pasta.

Tips

– Add a handful of spinach for extra greens.

– Swap pasta for zucchini noodles for a lighter option.

Frequently Asked Questions

Q: Can I use any type of mushroom?

A: Yes, any mushroom works. Portobello or shiitake add extra bite.

8. Quinoa and Black Bean Tacos

Taco night gets a cozy upgrade with this dairy free crockpot dish. It feeds the family and keeps flavors big without any dairy. Quinoa adds heft, black beans bring fiber, and fall spices make the kitchen smell warm and inviting. Set it in the crockpot and come back to a ready-to-eat taco night.

Here is why it works:

– Simple prep in minutes

– Hands off cooking all day

– Friendly toppings make it easy to customize

Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 6 hours on low or 3 hours on high

– Total Time: 3 hours 10 minutes to 6 hours 10 minutes

– Calories: 250 per serving

Nutrition

– Protein: 12g

– Carbohydrates: 35g

– Fat: 7g

– Fiber: 10g

Ingredients

– 1 cup quinoa, rinsed

– 1 can black beans, rinsed and drained

– 1 cup corn

– 1 bell pepper, diced

– 1 onion, chopped

– 1 can diced tomatoes

– 1 tsp cumin

– Salt and pepper to taste

– Tortillas for serving

Instructions

1. Add all ingredients to the crockpot and stir well.

2. Cook on low for 6 hours or high for 3 hours, until quinoa is fluffy.

3. Spoon into warm tortillas and top with your favorites.

– For fresh flavor, add avocado slices, salsa, or cilantro.

– Or serve in a bowl for a quick taco bar night.

Frequently Asked Questions

Q: Are the leftovers good?

A: Yes. They store well in the fridge for several days.

9. Vegan Thai Coconut Soup

Year after year you want a cozy dinner that fits a dairy-free plan. This vegan Thai coconut soup brings warm comfort and bright flavor to fall nights. It tastes like sunshine from lime and coconut, with herbs that wake up the palate. Made in the crockpot, it frees you to relax and enjoy the evening.

Complete recipe details

Ingredients:

– 1 can coconut milk

– 4 cups vegetable broth

– 1 cup mushrooms, sliced

– 1 bell pepper, sliced

– 2 stalks lemongrass, minced

– 2-3 Thai chilies, chopped

– Juice of 1 lime

– Fresh cilantro for garnish

Instructions:

1. Put all ingredients except lime juice and cilantro in the crockpot.

2. Cook on low for 5 hours or high for 2 hours.

3. Stir in lime juice and garnish with cilantro.

Notes:

– Adjust the chilies to taste.

– Serve with rice noodles for a complete meal.

– If you’re not vegan, you can swap in chicken broth.

– Make ahead: refrigerate for up to 3 days.

– Leftovers freeze well for up to 2 months.

– It stores well and fills your kitchen with a calm aroma.

– Pair with a light salad for a complete fall meal.

FAQ:

Q: Can I use regular broth instead of vegetable?

A: Yes, chicken broth works if you’re not vegan.

10. Cauliflower and Chickpea Curry

Fall nights crave warm, dairy-free bowls. This cauliflower and chickpea curry fits the bill. It cooks in your crockpot and fills your home with spice and a gentle coconut aroma. It is hearty, satisfying, and simple to pull together. Here is why it suits your fall meals.

Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 6 hours on low or 3 hours on high

– Total Time: about 6 hours

– Calories: 220 per serving

Nutrition Information:

– Protein: 10g

– Carbohydrates: 35g

– Fat: 8g

– Fiber: 12g

Ingredients

– 1 head cauliflower, cut into florets

– 1 can chickpeas, drained and rinsed

– 1 can coconut milk

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tbsp curry powder

– 1 tsp turmeric

– 1 tsp ground cumin (optional)

– Salt and pepper to taste

– Optional: handful spinach

<Instructions

1. Place all ingredients in the crockpot and stir to mix well.

2. Cook on low for 6 hours or high for 3 hours until the cauliflower is tender.

3. Stir in the spinach at the end. Serve hot over rice or with naan.

Frequently Asked Questions

Q: Can I use frozen cauliflower?

A: Yes. Frozen cauliflower works; just reduce the cooking time a bit.

11. Creamy Tomato Basil Soup

Feeling the chill of fall? You want a warm bowl that fits dairy-free meals. This creamy tomato basil soup hits the mark. It cooks in your crockpot and fills the kitchen with a cozy scent. Simple, nourishing, and easy for the whole family.

Here is why it works for busy days. You dump a few pantry staples in, set the pot, and wait. Coconut milk brings a smooth, dairy-free creaminess. Fresh basil wakes the tomatoes and makes each bite bright.

Here is the full recipe you can use tonight.

Servings: 4

Prep time: 10 minutes

Cook time: 5 hours on low or 2 hours on high

Total time: about 5 hours 10 minutes

Calories per serving: 210

Nutrition information: Protein 5 g; Carbs 35 g; Fat 7 g; Fiber 3 g

Ingredients

– 2 cans diced tomatoes

– 1 onion, diced

– 2 cloves garlic, minced

– 1 cup coconut milk

– 1 cup vegetable broth

– 1/2 cup fresh basil leaves, chopped

– Salt and pepper to taste

Instructions

1. Add all ingredients to the crockpot.

2. Stir well and cook on low for 5 hours or high for 2 hours.

3. Use an immersion blender to puree until smooth.

4. Stir in the chopped basil; adjust salt and pepper.

5. Serve hot. For extra flavor, roast the garlic first. Pair with dairy-free grilled cheese for a full meal.

Warm your soul this fall with a bowl of creamy tomato basil soup! Just a few pantry staples and your crockpot will do the rest – cozy nights made easy and delicious!

12. Spiced Apple Cider Oatmeal

Fall mornings call for warmth you can taste and a small joy when you wake. This Spiced Apple Cider Oatmeal is dairy-free and made in a crockpot. You mix oats with apple cider and diced apples, then add cinnamon and nutmeg for a cozy kick. The kitchen fills with a warm, sweet scent that invites you to slow into the day.

Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 6 hours on low or 3 hours on high

– Total Time: about 6 hours

Ingredients

– 2 cups rolled oats

– 4 cups apple cider

– 2 apples, diced

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 cup brown sugar (optional)

– Pinch of salt

Instructions

1. Add all ingredients to the crockpot and stir to combine.

2. Cook on low for 6 hours or on high for 3 hours.

3. Stir well before serving and adjust sweetness if desired.

4. Serve with toppings like chopped nuts or raisins.

Nutrition

– Calories: 180 per serving

– Protein: 6g

– Carbs: 30g

– Fat: 4g

– Fiber: 5g

Tips for serving: For a thicker texture, use fewer apples or add a splash of dairy-free milk at the end. For more flavor, drizzle maple syrup or top with extra cinnamon and chopped nuts.

13. Vegan Moroccan Tagine

Want a cozy dairy-free dish for fall you can set in the crockpot? Try this vegan Moroccan tagine. It blends warm spices with sweet apricots and plenty of vegetables. The slow cook makes every bite tender and rich. Here is why it works: simple ingredients become a comforting, weeknight favorite.

Complete recipe:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 7 hours on low or 3 hours on high

– Total Time: 7-3 hours

– Calories: 300 per serving

Nutrition per serving:

– Protein 9g

– Carbohydrates 50g

– Fat 8g

– Fiber 10g

Ingredients:

– 1 can (15 oz) chickpeas, drained and rinsed

– 2 cups zucchini, chopped

– 1 cup carrots, sliced

– 1 cup dried apricots

– 1 can diced tomatoes

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tsp ground cumin

– 1 tsp ground cinnamon

– 1/2 tsp paprika

– Salt and pepper to taste

– 1 cup vegetable broth

– 1 tbsp olive oil (optional)

Instructions:

1) Layer the onion and garlic in the crockpot with the olive oil if you use it. Add cumin, cinnamon, paprika, and tomatoes; stir.

2) Add chickpeas, zucchini, carrots, apricots, and broth. Stir to combine.

3) Cover and cook on low for 7 hours or high for 3 hours until vegetables are tender. Season to taste and serve over couscous or rice. Garnish with fresh herbs.

Tips:

– For a spicier kick, stir in harissa or chili flakes.

– This dish reheats well, making it perfect for meal prep.

14. Creamy Potato and Kale Soup

You want a cozy, dairy free soup that feels like a hug on a chilly fall day.

This creamy potato and kale soup uses simple ingredients and a dairy free base.

It cooks in your crockpot with almost no effort and serves four.

Half the soup is blended to create a smooth, creamy texture, while the rest stays chunky for bite.

Complete Recipe

Ingredients

– 4 potatoes, peeled and diced

– 2 cups kale, chopped

– 1 onion, diced

– 4 cups vegetable broth

– 1 can coconut milk

– 2 cloves garlic, minced

– Salt and pepper to taste

– Optional: 1 tablespoon nutritional yeast for a cheesy flavor

Instructions

1. Add all ingredients to the crockpot.

2. Cook on low for 7 hours or high for 4 hours.

3. Blend half the soup with an immersion blender until creamy, leaving some chunks.

4. Stir, then season with salt and pepper to taste.

5. Serve warm, with extra kale or a light sprinkle of nutritional yeast on top.

Nutrition: about 220 calories per serving.

15. Carrot Ginger Soup

You want a dairy-free soup that fits fall. This carrot ginger soup uses your crockpot to save time and warm your kitchen. Carrots give natural sweetness while ginger adds a bright kick. It nourishes you on chilly days without dairy.

Ingredients

– 6 large carrots, peeled and chopped

– 1 onion, diced

– 2 cloves garlic, minced

– 1 inch fresh ginger, grated

– 4 cups vegetable broth

– Salt and pepper to taste

– Optional: 1/4 cup coconut milk for extra creaminess

Instructions

1. Add all ingredients to the crockpot.

2. Cover and cook on low for 5 hours or on high for about 2 hours.

3. Blend until smooth with an immersion blender.

4. Taste and adjust salt and pepper.

5. If you want extra creaminess, swirl in coconut milk before serving.

Tips and serving ideas

– Add a splash of coconut milk for a silky texture.

– For a smoother finish, blend longer or pulse in short bursts.

– Serve with a crisp salad or crusty dairy-free bread.

Nutrition

– Calories: 200 per serving

– Protein: 3 g

– Carbohydrates: 30 g

– Fat: 6 g

– Fiber: 5 g

Warm your soul with every spoonful! This dairy free carrot ginger soup is not just a meal; it’s a cozy embrace on chilly fall days. Let your crockpot do the magic!

16. Curried Butternut Squash and Chickpeas

You want a cozy, dairy-free dinner that fits busy fall nights. This curried butternut squash and chickpeas dish blends warm curry with the natural sweetness of squash. It’s hearty, nutritious, and easy to fix in a crockpot. Here is how to make it.

Ingredients

– 1 medium butternut squash, peeled and cubed

– 1 can (15 oz) chickpeas, drained and rinsed

– 1 onion, diced

– 2 cups vegetable broth

– 1 can (14 oz) coconut milk

– 2 tbsp curry powder

– Salt and pepper to taste

Instructions

1. Place all ingredients in the crockpot and stir to mix.

2. Cook on low for 6 hours or on high for 3 hours, until the squash is tender.

3. Stir well and serve hot over rice or quinoa. Garnish with chopped cilantro if you like.

Tips

– Serve over brown rice, quinoa, or cauliflower rice for a complete meal.

– For extra brightness, finish with a squeeze of lime and fresh cilantro.

– Leftovers keep well in the fridge for 3-4 days; freeze for up to 2 months.

– Make it a make ahead meal by prepping the ingredients the night before.

Nutrition per serving

– Calories: 250

– Protein: 10 g

– Carbohydrates: 40 g

– Fat: 8 g

– Fiber: 10 g

17. Creamy Spinach and White Bean Soup

You want a cozy fall soup that is dairy free and easy. This Creamy Spinach and White Bean Soup hits that need. It comes together in a crockpot, so you can start it before your day gets busy. It also lets you sneak greens into meals without losing flavor.

Here is why it works: creamy texture comes from coconut milk and soft beans, not dairy. Spinach adds color and a gentle bite. Mash part of the beans to thicken, keeping some whole for body.

Ingredients

– 2 cans white beans, drained

– 4 cups fresh spinach

– 1 onion, diced

– 4 cups vegetable broth

– 1 cup coconut milk

– Salt and pepper to taste

Instructions

1. Place all ingredients in the crockpot.

2. Cook on low for 5 hours or high for 2 hours.

3. Blend half the soup until smooth, then stir to combine with the rest.

4. Add a squeeze of lemon juice if you like, and serve hot with crusty bread and extra spinach on top.

Frequently Asked Questions:

Q: Can I use kale instead of spinach?

A: Yes. Kale works well, but cook a bit longer if needed.

18. Spiced Sweet Potato and Apple Mash

Craving a cozy, dairy-free side this fall? This Spiced Sweet Potato and Apple Mash fits the bill. The crockpot does the work, so you get a warm dish without extra heat in the kitchen. Creamy sweet potatoes meet tangy apples, all kissed with cinnamon and nutmeg. This mash pairs beautifully with roasted veggies or a simple main. Here is why you will love it. It’s easy, affordable, and naturally dairy-free. Prep in the morning and come home to a ready side.

Complete recipe details

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 6 hours on low or 3 hours on high

– Total Time: about 6 hours 15 minutes

– Calories: 180 per serving

Nutrition Information

– Protein: 3g

– Carbohydrates: 32g

– Fat: 4g

– Fiber: 5g

Ingredients

– 2 sweet potatoes, peeled and cubed

– 2 apples, peeled and diced

– 1 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– 1 cup vegetable broth

– Optional: pinch of salt

– Optional: drizzle of maple syrup for extra sweetness

Instructions

1. Add all ingredients to the crockpot and give them a quick stir.

2. Cover and cook on low for 6 hours or on high for 3 hours until the sweet potatoes are tender.

3. Mash until smooth. Taste and add maple syrup or salt if you like.

Serve warm with your favorite main.

FAQ

Q: Can I use other fruits?

A: Yes, pears or cranberries work well.

19. Vegan Chili Mac

You want a warm, dairy free dinner that fits busy fall nights. This Vegan Chili Mac in the crockpot gives comfort with almost no work. It blends pasta with a hearty chili and cooks in one pot. The dish is kid friendly and reheats well for busy days. Here is why it works for you.

Ingredients

– 1 cup elbow macaroni

– 1 can black beans, rinsed

– 1 can diced tomatoes

– 1 bell pepper, diced

– 1 onion, chopped

– 2 cups vegetable broth

– 2 tbsp chili powder

– Salt and pepper to taste

– Optional toppings: avocado slices or dairy-free cheese

Instructions

1) Add all ingredients to the crockpot. Make sure the pasta is covered by the broth.

2) Cook on low for 6 hours or high for 3 hours. Add more broth if the mix looks dry.

3) Stir well before serving. Enjoy the cozy meal.

Tips

– Top bowls with sliced avocado or dairy-free cheese for extra creaminess.

– This recipe shines for meal prep. Store leftovers in the fridge for up to 4 days.

Nutrition Information

– Servings: 4

– Calories: 320 per serving

– Protein: 14g; Carbohydrates: 50g; Fat: 5g; Fiber: 10g

FAQ

Q: Can I use gluten-free pasta?

A: Yes, swap in your favorite gluten-free pasta.

20. Lentil and Kale Stew

You want a warm, dairy-free dinner that fits a busy fall schedule. This lentil and kale stew cooks in a slow cooker, so you can do other things while it braises. It fills your kitchen with a cozy scent. Lentils give staying power, and kale adds bright greens. This dish is easy to batch for weekend prep and quick weekday meals.

Overview

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 8 hours on low or 4 hours on high

– Total Time: 8 hours

– Calories: 220 per serving

Nutrition Information

– Protein: 12g

– Carbohydrates: 37g

– Fat: 4g

– Fiber: 10g

Ingredients

– 1 cup lentils, rinsed

– 2 cups kale, chopped

– 2 carrots, diced

– 1 onion, chopped

– 4 cups vegetable broth

– 2 cloves garlic, minced

– 1 tsp thyme

– Salt and pepper to taste

Instructions

1. Add all ingredients to the crockpot and stir to combine.

2. Cook on low for 8 hours or high for 4 hours until lentils are tender.

3. Adjust seasoning before serving and enjoy!

– Add a splash of vinegar for brightness before serving.

– This stew can be easily doubled for meal prepping.

– If you use frozen kale, add it in the last hour.

Q&A

Q: Can I use frozen kale?

A: Yes, frozen kale works well; just add it in the last hour of cooking.

21. Vegan Potato Leek Soup

This vegan potato leek soup fits dairy-free needs while offering real comfort. Potatoes meet leeks plus coconut milk to deliver a creamy, smooth bowl. You can set it in the crockpot and let the flavors mingle for a cozy fall dinner. Here is why this recipe works: simple ingredients, easy prep, and make-ahead friendly.

Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 6 hours on low or 3 hours on high

– Total Time: 6 hours (low) or 3 hours (high)

– Calories: 210 per serving

Nutrition Information

– Protein: 4g

– Carbohydrates: 40g

– Fat: 5g

– Fiber: 5g

Ingredients

– 3 large potatoes, peeled and diced

– 2 leeks, cleaned and sliced

– 4 cups vegetable broth

– 2 cloves garlic, minced

– 1 can coconut milk (14 oz)

– Salt and pepper to taste

Instructions

1. Optional: Sauté leeks and garlic in a small amount of oil for 4–5 minutes until soft.

2. Add all ingredients to the crockpot and stir well.

3. Cook on low for 6 hours or high for 3 hours, until potatoes are tender.

4. Use an immersion blender to blend the soup until smooth. If it is too thick, add a splash of broth. Season with salt and pepper.

Serving tips

– Serve with crusty bread or a simple green salad.

Frequently Asked Questions

Q: Can I make this soup ahead of time?

A: Yes. It keeps in the fridge for up to 3 days.

22. White Bean and Kale Salad

If you want a quick, dairy‑free dish that fits fall, this white bean and kale salad is for you. It’s bright, hearty, and easy to pull together. The kale stays crisp, white beans add protein, and a lemon olive oil dressing wakes up every bite. You can enjoy it as a light meal or a satisfying side.

Ingredients

– 2 cups kale, chopped

– 1 can white beans, drained and rinsed

– 1 bell pepper, diced

– 1/4 cup red onion, diced

– Juice of 1 lemon

– 2 tbsp olive oil

– Salt and pepper to taste

Instructions

1. In a large bowl, combine kale, white beans, bell pepper, and red onion.

2. Whisk lemon juice with olive oil in a small bowl, then pour over the mix.

3. Toss until everything is coated and evenly colored.

4. Taste and adjust salt and pepper. Serve right away or chill 15–30 minutes to let flavors mingle.

Tips

– Add walnuts or pumpkin seeds for extra crunch.

– This salad pairs nicely with warm fall mains like roasted vegetables or grilled chicken.

FAQ

Q: Can I swap in other vegetables?

A: Yes. Seasonal peppers, carrots, or celery work well.

23. Vegan Stuffed Bell Peppers

You want a cozy, dairy-free dinner that fits the fall mood. These vegan stuffed bell peppers bring color and warmth with quinoa, beans, and corn. They’re easy to make in a crockpot and you get a filling meal without turning on the oven. This version stays simple and satisfying, perfect for busy evenings.

Overview

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 6 hours on low or 3 hours on high

– Total Time: 6 hours (low) or 3 hours (high)

– Calories: 240 per serving

Nutrition Information

– Protein: 10g

– Carbohydrates: 36g

– Fat: 6g

– Fiber: 8g

Ingredients

– 4 bell peppers, halved and seeded

– 1 cup quinoa, cooked

– 1 can black beans, rinsed

– 1 cup corn

– 1 cup salsa

– 1 tsp cumin

– Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F if you want to bake them.

2. In a bowl, mix quinoa, beans, corn, salsa, and spices.

3. Stuff the bell peppers with the mixture and place them in the crockpot.

4. Cook on low for 6 hours or high for 3 hours.

5. Serve warm, and top with avocado if you like.

Tips:

– Feel free to add different spices to fit your taste.

– These stuffed peppers freeze well.

FAQ

Q: Can I use brown rice instead of quinoa?

A: Yes. Brown rice works well as a substitute.

24. Maple Cinnamon Oatmeal

Looking for a warm, dairy-free breakfast that feels like fall in a bowl? This maple cinnamon oatmeal fits. It slow cooks in a crockpot and fills your kitchen with a cozy, sweet aroma. The oats stay soft and creamy, with cinnamon and maple that wake up your senses. Here is why this recipe helps you start the day without fuss.

Ingredients

– 2 cups rolled oats

– 4 cups almond milk

– 1/2 cup maple syrup

– 1 tsp cinnamon

– Pinch of salt

Instructions

1. Lightly spray the crockpot with nonstick spray.

2. Add oats, almond milk, maple syrup, cinnamon, and salt. Stir to mix well.

3. Cook on low for 6 hours or on high for 3 hours.

4. Stir before serving. Top with fruit, nuts, or seeds if you like.

Tips and variations:

– For a creamier bowl, splash in a bit more almond milk at serving.

– You can prep this overnight and wake to ready-to-eat oats.

Frequently asked question:

Q: Can I use honey instead of maple syrup?

A: Yes, honey can replace maple syrup, but it changes the flavor and may affect vegan options.

Warm your mornings with cozy dairy free crockpot recipes like maple cinnamon oatmeal – it’s like a hug in a bowl, ready to start your day effortlessly!

25. Roasted Garlic and Cauliflower Soup

Fall nights call for warmth and ease when you cook at home, not a long kitchen setup. This dairy-free crockpot soup uses roasted garlic and cauliflower to build deep flavor with almost no effort. Steam rises as the pot warms, and the silky texture makes this bowl comforting yet light. A gentle garlic bite and a smooth cauliflower base turn simple ingredients into a satisfying fall dinner.

Ingredients

– 1 head cauliflower, chopped

– 1 bulb garlic, roasted

– 4 cups vegetable broth

– 1 onion, diced

– Salt and pepper to taste

– Optional: drizzle of olive oil for serving

Steps

1. Place cauliflower, roasted garlic, onion, broth, salt, and pepper in the crockpot. Let the flavors mingle as they warm.

2. Cook on low for 6 hours or high for 3 hours until the cauliflower is tender.

3. Blend until smooth with an immersion blender or in batches in a blender.

4. Taste and adjust seasoning. If you want a stronger garlic flavor, roast the garlic a bit longer or add another clove. Then drizzle with olive oil before serving if you like.

Serve with crusty bread or a light salad to balance the flavors and make a full fall meal.

Conclusion

Fall is all about comforting flavors, and these cozy dairy-free crockpot recipes embrace the season’s spirit beautifully. Whether you’re in the mood for something hearty, sweet, or spicy, there’s a perfect dish in this roundup for you.

These recipes not only save time in the kitchen but also allow you to savor the warming aromas that fill your home on a cool autumn day. So grab your crockpot and get cooking – your cozy fall evenings await!

Frequently Asked Questions

What Are Some Easy Dairy Free Crockpot Recipes for Fall?

If you’re looking for easy dairy free crockpot recipes that capture the essence of fall, you’re in for a treat! Some favorites include Creamy Vegan Pumpkin Soup and Hearty Lentil Vegetable Stew. Both are simple to prepare and perfect for cozy evenings. You can set them in the crockpot and enjoy the delightful aromas filling your home as they cook!

How Can I Make Dairy Free Soups Creamy Without Dairy?

Great question! To achieve that creamy texture in dairy free soups, consider using ingredients like coconut milk, blended cashews, or silken tofu. These ingredients can create a rich and satisfying base, giving your soups that cozy comfort without any dairy. For instance, our Vegan Mushroom Stroganoff utilizes blended cashews for a deliciously creamy sauce!

Are These Dairy Free Crockpot Recipes Suitable for Vegans?

Absolutely! All the recipes in our article are dairy free and many are also entirely vegan. Recipes like Spicy Black Bean Chili and Vegan Thai Coconut Soup are perfect for anyone following a plant-based diet, making them ideal cozy meals for fall. Enjoy delicious flavors without compromising on your dietary choices!

What Are Some Healthy Comfort Food Options for Fall?

When the weather turns chilly, healthy comfort food becomes a must! Our collection of dairy free crockpot recipes includes options like Autumn Vegetable Soup and Sweet Potato and Coconut Curry. These dishes are packed with nutritious ingredients while still providing that comforting feeling we crave during the fall season!

Can I Use Frozen Vegetables in These Crockpot Recipes?

Yes, you can definitely use frozen vegetables in these recipes! They’re a convenient option for busy fall nights. Just remember that frozen vegetables may release more water as they cook, so adjust the liquid in your crockpot accordingly. Dishes like Vegan Potato Leek Soup and Cauliflower and Chickpea Curry work wonderfully with frozen veggies!