Need some inspiration for working an extra meatless dinner into your meal plan? Look no further than your slow cooker. When the slow cooker's involved, you know cooking is bound to be an easy affair. From bean enchiladas and tikka masala, veggie pot pie and a curried chickpea stew, here are 10 vegetarian meals to make in your slow cooker.

Forget the takeout! This Indian favorite, with chickpeas swimming in a creamy, spiced tomato sauce, is easy to bring to the table any night of the week when your slow cooker is involved.

Pull out your slow cooker and loaded veggie pot pie is easy to fit into your midweek meal plan. Keep it simple by topping the meal off with a tube of flaky biscuits or, if you have a little extra time, consider popping a batch of cream biscuits into the oven.

When stovetop simmering isn't in the cards, lean on your slow cooker to get your ratatouille fix. It makes a big batch, which is great news for those who love leftovers.

Get this meatless meal started before you head out the door for work and when you get home at the end of the day, dinner will be waiting.

Add these veggie-friendly enchiladas to next week's meal plan and Taco Tuesday is guaranteed to be a hit.

When you want a meatless meal that is truly comforting, look no further than an easy batch of dal made in the slow cooker. This version is made with split red lentils and a warm medley of spices like cumin, mustard, and fennel.

Lentils and beans are the star ingredients that give this vegan chili a totally satisfying meaty quality. And because it's made in the slow cooker, you can count on it being easy to pull off.

Flavored with ginger and garlic to complement the warm curry aroma, this comforting stew gets its bulk from protein-rich chickpeas, and is versatile enough for any veggies you have lingering in the fridge.

With the help of the slow cooker, this is one of the easiest mac and cheese recipes you'll make. Stir dry pasta together with the other ingredients and in a few hours time you'll be tucking into a rich dinner.

This veggie and bean dump-and-go soup picks up an extra layer of depth and richness from a Parmesan rind that gets simmered along with the ingredients. Pair it with a fresh baguette and you've got dinner.