7 Quick Vegan Meal Prep Recipes for Effortless Weekday Dinners

Meal prep doesn’t have to be a chore, especially when you can whip up delicious vegan recipes in no time! This collection of easy-to-make dishes will help you save time during your busy week, letting you spend less time cooking and more time enjoying your meals. Get ready to eat well and feel great with these simple, tasty options!

Quick And Wholesome Chickpea Salad Bowl

This Chickpea Salad Bowl is a perfect meal prep option for busy weeks. Packed with protein and fresh veggies, it’s both filling and nutritious. The vibrant colors of the chickpeas, tomatoes, cucumbers, and herbs make it a feast for the eyes too!

Start by rinsing and draining your chickpeas. Combine them with diced tomatoes, sliced cucumbers, and red onions in a large bowl. Toss in some fresh parsley for a burst of flavor. A simple dressing of olive oil, lemon juice, salt, and pepper brings everything together beautifully.

This salad is not only easy to make but also versatile. You can add avocado, bell peppers, or even some quinoa for extra texture. It stores well in the fridge, making it a great option for lunches or quick dinners throughout the week.

Ingredients

• 2 cans chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or store in the fridge for up to 3 days.

Flavor-Packed Vegan Burrito Bowls

Vegan burrito bowls are a fantastic way to enjoy a hearty meal without spending too much time in the kitchen. These bowls are colorful and packed with nutrients, making them a perfect choice for meal prep. Imagine a bowl filled with brown rice, black beans, corn, fresh tomatoes, and creamy avocado. Each ingredient adds its own unique flavor and texture, creating a satisfying dish.

The beauty of these bowls is their versatility. You can mix and match ingredients based on what you have on hand or what you love. Want to add some spice? Toss in jalapeños or a drizzle of hot sauce. Prefer a milder flavor? Stick with the classic ingredients. The options are endless!

Not only are these burrito bowls delicious, but they also save you time during the week. You can prepare a big batch and store them in the fridge for quick lunches or dinners. Just grab a bowl, heat it up, and you’re ready to go!

Ingredients

• 1 cup brown rice
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Cook the Rice: In a pot, cook the brown rice according to package instructions. Set aside.
2. Prepare the Ingredients: While the rice is cooking, rinse and drain the black beans. If using frozen corn, heat it in the microwave or on the stovetop until warm.
3. Assemble the Bowls: In a bowl, layer the cooked rice, black beans, corn, diced tomatoes, and avocado slices.
4. Add Flavor: Sprinkle chopped cilantro over the top and squeeze fresh lime juice. Season with salt and pepper to taste.
5. Store or Serve: Enjoy immediately or store in airtight containers in the fridge for up to 4 days.

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Savory Lentil And Vegetable Stew

This savory lentil and vegetable stew is a perfect meal prep option for busy weeks. The vibrant colors of the carrots and potatoes in the pot make it visually appealing, while the hearty lentils provide a satisfying base. The combination of fresh herbs and spices brings everything together, creating a warm and comforting dish.

Making this stew is easy and can be done in one pot, saving you time on cleanup. You can enjoy it on its own or pair it with some crusty bread for a complete meal. Plus, it stores well in the fridge, making it a great choice for leftovers!

Ingredients

• 1 cup dried lentils (green or brown)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 potatoes, diced
• 1 celery stalk, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft.
2. Add the diced carrots, potatoes, and celery. Cook for about 5 minutes, stirring occasionally.
3. Stir in the lentils, vegetable broth, thyme, and cumin. Bring to a boil.
4. Reduce heat and let it simmer for about 30-35 minutes, or until the lentils and vegetables are tender.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Creamy Vegan Pasta Primavera

Creamy Vegan Pasta Primavera is a delightful dish that brings together fresh vegetables and pasta in a rich, creamy sauce. The vibrant colors of the veggies, like red peppers, yellow bell peppers, and green peas, make this meal as pleasing to the eyes as it is to the palate. This recipe is perfect for meal prep, allowing you to enjoy delicious, healthy meals throughout the week.

The combination of pasta and seasonal vegetables makes this dish light yet satisfying. Tossing everything together creates a comforting meal that can be enjoyed warm or cold. Plus, it’s quick to prepare, making it a great option for busy weeknights.

To make this creamy delight, you’ll need some simple ingredients that you might already have in your kitchen. Let’s get cooking!

Ingredients

• 8 oz spaghetti or your favorite pasta
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, diced (red and yellow)
• 1 cup green peas (fresh or frozen)
• 2 cloves garlic, minced
• 1 cup coconut cream or cashew cream
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions. Drain and set aside.
2. Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Then, add the cherry tomatoes, bell peppers, and peas. Cook for 5-7 minutes until the veggies are tender.
3. Add Cream: Stir in the coconut or cashew cream and lemon juice. Mix well and let it simmer for a couple of minutes.
4. Combine: Add the cooked pasta to the skillet and toss everything together until well combined. Season with salt and pepper to taste.
5. Serve: Garnish with fresh basil and enjoy your creamy vegan pasta primavera!

Hearty Quinoa And Black Bean Chili

This Hearty Quinoa and Black Bean Chili is a perfect meal prep recipe for busy weeks. It’s filling, packed with nutrients, and oh-so-delicious. The vibrant colors of the chili, with black beans, corn, and fresh herbs, make it a feast for the eyes as well as the stomach.

In the image, you can see a warm bowl of chili topped with creamy avocado slices and fresh cilantro. The texture looks rich and inviting, and it’s served alongside some cornbread, which is a great pairing. This dish is not just about taste; it’s also about convenience. You can make a big batch and store it for quick lunches or dinners throughout the week.

Let’s get into the ingredients and how to whip this up in no time!

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (28 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 avocado, sliced (for topping)
• Fresh cilantro (for garnish)

Instructions

1. Cook the Quinoa: In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes or until water is absorbed. Set aside.
2. Sauté the Vegetables: In a large pot, heat a splash of oil over medium heat. Add onion and garlic, cooking until softened. Then add bell pepper and cook for another 5 minutes.
3. Add the Remaining Ingredients: Stir in the black beans, corn, diced tomatoes, cooked quinoa, chili powder, cumin, salt, and pepper. Pour in the vegetable broth and mix well.
4. Simmer: Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes. Stir occasionally.
5. Serve: Ladle the chili into bowls and top with avocado slices and fresh cilantro. Enjoy with cornbread on the side!

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Nutty Vegan Stir-Fried Tofu And Vegetables

This nutty vegan stir-fried tofu and vegetables dish is a colorful and nutritious meal that’s perfect for meal prep. The vibrant mix of bell peppers, broccoli, and crispy tofu makes it not only appealing but also packed with flavor. The use of nuts adds a delightful crunch, making each bite satisfying.

To make this dish, start by pressing your tofu to remove excess moisture. Then, cube it and sauté until golden brown. Next, toss in your favorite vegetables, like bell peppers and broccoli, and stir-fry until they are tender yet crisp. A splash of soy sauce and a sprinkle of nuts will elevate the flavors, making it a delightful meal.

Serve this stir-fry over a bed of rice or quinoa for a complete meal. It’s easy to prepare in advance, making it a great option for busy weekdays. Just store it in the fridge and reheat when you’re ready to eat!

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1/4 cup peanuts or cashews, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice or quinoa, for serving

Instructions

1. Heat sesame oil in a large skillet over medium heat. Add cubed tofu and cook until golden brown on all sides, about 8-10 minutes.
2. Add minced garlic and ginger, stirring for about 1 minute until fragrant.
3. Stir in the sliced bell peppers and broccoli. Cook for an additional 5-7 minutes until vegetables are tender but still crisp.
4. Pour in soy sauce and toss everything together. Add chopped nuts and mix well.
5. Serve over cooked rice or quinoa and enjoy your meal prep!

Refreshing Vegan Mango And Black Bean Salsa

This mango and black bean salsa is a burst of freshness and flavor. The bright yellow mango cubes contrast beautifully with the black beans, creating a colorful dish that’s as pleasing to the eye as it is to the palate. Toss in some red onion and fresh cilantro, and you have a salsa that’s perfect for snacking or as a topping for your favorite vegan dishes.

This recipe is not just easy to make; it’s also a great way to prep meals for the week. You can whip it up in no time and store it in the fridge. It pairs well with tortilla chips, wraps, or even as a side for grain bowls. Plus, it’s packed with nutrients!

Let’s get into the details of this refreshing salsa that will make your meals pop!

Ingredients

• 2 ripe mangoes, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Prepare the Ingredients: Start by dicing the mangoes into small cubes. Rinse and drain the black beans, and finely chop the red onion and cilantro.
2. Mix the Salsa: In a large bowl, combine the diced mangoes, black beans, red onion, and cilantro.
3. Add Lime Juice: Squeeze the lime juice over the mixture. This adds a zesty kick and helps keep the mangoes fresh.
4. Season: Sprinkle with salt and pepper to taste. Mix everything gently to combine.
5. Chill: Let the salsa sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld together.

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