10 Easy and Delicious Vegetarian Recipes for Meal Prepping - Perfect for a Balanced Diet

Haiqa Mushtaq -

Meal prepping is a great way to save time, money, and ensure you have healthy and delicious meals on hand throughout the week. For vegetarians, meal prepping can be especially beneficial as it allows you to plan out meat-free meals in advance and ensure you are getting the proper nutrients. In this blog post, we will share 10 easy and delicious vegetarian recipes that are perfect for meal prepping.

Vegetarian lentil and vegetable stew:

This hearty stew is packed with protein-rich lentils and a variety of vegetables. It's easy to make in a large batch and can be stored in the refrigerator or freezer for quick and easy meals throughout the week.

Ingredients:

  • 1 cup green or brown lentils
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 cups of diced vegetables (carrots, potatoes, bell peppers, etc.)
  • 2 cups of vegetable broth
  • 1 can diced tomatoes
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • Salt and pepper to taste

Directions:

  1. Rinse and sort the lentils, then place them in a pot with enough water to cover them by 2 inches. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until tender. Drain and set aside.
  2. In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil until softened.
  3. Add the diced vegetables and sauté for another 5 minutes.
  4. Stir in the canned tomatoes, vegetable broth, cumin, smoked paprika, and lentils. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the vegetables are tender. 5. Season with salt and pepper to taste.
  5. Let the stew cool and then divide it into portions for meal prepping.

Vegetarian quinoa and black bean bowl:

This quinoa and black bean bowl is a healthy and satisfying meal that is easy to make in bulk. It's packed with protein and fiber, making it a great option for vegetarians.

Ingredients:

  • 1 cup quinoa
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp. lime juice
  • 1 tbsp. olive oil
  • Salt and pepper to taste

Directions:

  1. Cook the quinoa according to package instructions.
  2. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, corn, red onion, cilantro, lime juice, and olive oil.
  3. Season with salt and pepper to taste.
  4. Divide the mixture into portions for meal prepping.

Vegetarian pasta primavera:

This pasta primavera dish is a great way to use up any vegetables you have on hand. It's easy to make in bulk and can be stored in the refrigerator or freezer for quick and easy meals throughout the week.

Ingredients:

  • 8 oz. pasta of your choice
  • 2 cups of vegetables of your choice (ex: broccoli, bell peppers, zucchini, etc.)
  • 2 cloves of garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp. olive oil
  • Salt and pepper to taste

Directions:

  1. Cook the pasta according to package instructions, then drain and set aside.
  2. In a large pan, sauté the vegetables and garlic in olive oil until softened.
  3. Add the cooked pasta and Parmesan cheese to the pan and toss to combine.
  4. Season with salt and pepper to taste.
  5. Divide the pasta into portions for meal prepping.

Vegetarian sweet potato and black bean burrito bowl:

This burrito bowl is a healthy and satisfying meal that is easy to make in bulk. It's packed with protein and fiber, making it a great option for vegetarians.

Ingredients:

  • 2 sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp. lime juice
  • 1 tbsp. olive oil
  • Salt and pepper to taste

Directions:

  1. In a large pot of boiling water, cook the sweet potatoes for about 10-15 minutes or until tender.
  2. In a large bowl, combine the cooked sweet potatoes, black beans, corn, red onion, cilantro, lime juice, and olive oil.
  3. Season with salt and pepper to taste.
  4. Divide the mixture into portions for meal prepping.

Vegetarian lentil and vegetable curry:

This hearty curry is packed with protein-rich lentils and a variety of vegetables. It's easy to make in a large batch and can be stored in the refrigerator or freezer for quick and easy meals throughout the week.

Ingredients:

  • 1 cup green or brown lentils
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 cups of diced vegetables (carrots, potatoes, bell peppers, etc.)
  • 1 can diced tomatoes
  • 1 cup coconut milk
  • 1 tbsp. curry powder
  • Salt and pepper to taste

Directions:

  1. Rinse and sort the lentils, then place them in a pot with enough water to cover them by 2 inches. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until tender. Drain and set aside.
  2. In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil until softened.
  3. Add the diced vegetables, diced tomatoes, and curry powder and sauté for another 5 minutes.
  4. Stir in the coconut milk and lentils. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the vegetables are tender.
  5. Season with salt and pepper to taste.
  6. Let the curry cool and then divide it into portions for meal prepping.

Vegetarian black bean and sweet potato enchiladas:

This enchilada recipe is a delicious and healthy option for vegetarians. It's easy to make in a large batch and can be stored in the refrigerator or freezer for quick and easy meals throughout the week.

Ingredients:

  • 2 sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp. lime juice
  • 1 tbsp. olive oil
  • 8-10 corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheese
  • Salt and pepper to taste

Directions:

  1. In a large pot of boiling water, cook the sweet potatoes for about 10-15 minutes or until tender.
  2. In a large bowl, combine the cooked sweet potatoes, black beans, corn, red onion, cilantro, lime juice, and olive oil.
  3. Season with salt and pepper to taste.
  4. Preheat the oven to 350°F.
  5. Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
  6. Take a tortilla and fill it with a portion of the sweet potato and black bean mixture, roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  7. Pour the remaining enchilada sauce over the top of the enchiladas, and sprinkle the shredded cheese on top.
  8. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
  9. Let the enchiladas cool and then divide into portions for meal prepping.

Vegetarian lentil and spinach lasagna:

This lasagna is a delicious and healthy option for vegetarians. It's easy to make in a large batch and can be stored in the refrigerator or freezer for quick and easy meals throughout the week.

Ingredients:

  • 1 cup green or brown lentils
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 cups of spinach
  • 1 can diced tomatoes
  • 2 cups of marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • 9 lasagna noodles

Directions:

  1. Rinse and sort the lentils, then place them in a pot with enough water to cover them by 2 inches. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until tender. Drain and set aside.
  2. In a large pan, sauté the onion and garlic in a bit of oil until softened.
  3. Add the diced tomatoes and marinara sauce, and stir in the cooked lentils and spinach. Season with salt and pepper to taste. 4. Preheat the oven to 375°F.
  4. Spread a thin layer of the lentil and spinach mixture on the bottom of a 9x13 inch baking dish.
  5. Place 3 lasagna noodles on top of the mixture, followed by a layer of ricotta cheese, another layer of the lentil and spinach mixture and a layer of shredded mozzarella cheese. Repeat the layers until all the ingredients are used up.
  6. Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 25 minutes or until the cheese is melted and bubbly.
  7. Let the lasagna cool and then divide into portions for meal prepping.

Vegetarian black bean and sweet potato chili:

This chili is a delicious and healthy option for vegetarians. It's easy to make in a large batch and can be stored in the refrigerator or freezer for quick and easy meals throughout the week.

Ingredients:

  • 2 sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 cups of diced tomatoes
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • Salt and pepper to taste

Directions:

  1. In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil until softened.
  2. Add the diced sweet potatoes, black beans, diced tomatoes, chili powder, cumin and enough water to cover the ingredients by 1 inch. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the sweet potatoes are tender. 3. Season with salt and pepper to taste.
  3. Let the chili cool and then divide it into portions for meal prepping.

Vegetarian lentil and vegetable shepherd's pie:

This shepherd's pie is a hearty and delicious option for vegetarians. It's easy to make in a large batch and can be stored in the refrigerator or freezer for quick and easy meals throughout the week.

Ingredients:

  • 1 cup green or brown lentils
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 cups of diced vegetables (carrots, potatoes, bell peppers, etc.)
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • 2 cups of mashed potatoes
  • Salt and pepper to taste

Directions:

  1. Rinse and sort the lentils, then place them in a pot with enough water to cover them by 2 inches. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until tender. Drain and set aside.
  2. In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil until softened.
  3. Add the diced vegetables and sauté for another 5 minutes.
  4. Stir in the canned tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the vegetables are tender.
  5. Season with salt and pepper to taste.
  6. Preheat the oven to 375°F.
  7. Spread the lentil and vegetable mixture in the bottom of a 9x13 inch baking dish. Spread the mashed potatoes on top.
  8. Bake in the preheated oven for 25-30 minutes or until the mashed potatoes are golden brown.
  9. Let the shepherd's pie cool and then divide it into portions for meal prepping.

Vegetarian lentil and vegetable pot pie:

This pot pie is a delicious and satisfying option for vegetarians. It's easy to make in a large batch and can be stored in the refrigerator or freezer for quick and easy meals throughout the week.

Ingredients:

  • 1 cup green or brown lentils
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 cups of diced vegetables (carrots, potatoes, bell peppers, etc.)
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • 2 cups of puff pastry
  • Salt and pepper to taste

Directions:

  1. Rinse and sort the lentils, then place them in a pot with enough water to cover them by 2 inches. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until tender. Drain and set aside.
  2. In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil until softened.
  3. Add the diced vegetables and sauté for another 5 minutes.
  4. Stir in the canned tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the vegetables are tender. 5. Season with salt and pepper to taste.
  5. Preheat the oven to 375°F.
  6. Roll out the puff pastry and cut into circles that are slightly larger than the size of your ramekins or oven-proof bowls.
  7. Divide the lentil and vegetable mixture among the ramekins or bowls and top with the puff pastry circles.
  8. Place the ramekins or bowls on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
  9. Let the pot pies cool and then divide into portions for meal prepping.

These are just a few examples of easy and delicious vegetarian recipes that are perfect for meal prepping. By preparing these meals in advance, you can ensure you always have a healthy and satisfying meal on hand. Additionally, by including ingredients that are high in protein such as lentils and beans, these meals will help vegetarians to maintain a balanced diet. Meal prepping is an easy and effective way to manage time and help you to stay on track with your dietary goals. It is also a great way to try new vegetarian recipes and ingredients and make mealtime more interesting.