Looking to incorporate more meatless dishes into your weekly meal rotation? These make-ahead vegetarian and vegan recipes make it easy to spend a leisurely afternoon stocking the fridge or freezer. From hearty chili to lighter fare such as tofu skewers, we’ve rounded up recipes that will save your stomach during even the most hectic weeknights.
Asparagus, Snap Peas & Chive Blossom Pasta
Asparagus, snap peas, radishes and chive blossoms form the crux of this gorgeous lemon-drizzled pasta dish that makes the most of seasonal ingredients and is a whole lot easier to make than it looks. Perfect for a substantial lunch or weeknight dinner, you can even prep all the ingredients in advance so you’re ready to start cooking as soon as you get home. Find more inspiration with our all-time best vegetarian recipes.
Nut Meat Tacos with Pickled Red Onions
Nuts and sundried tomatoes are the unexpected stars in this twist on the Mexican-inspired weeknight meal. We promise you won’t have to forgo the traditional taco flavour, either, thanks to the inclusion of spicy chili powder and smoky paprika. Time-saving shortcuts like grating the cheese and chopping the cilantro in advance will get dinner on the table even faster. Find more tasty taco recipes.
Tasty Thai Rolls with Pumpkin-Coconut Sauce
A Thai-inspired appetizer reminiscent of the fresh summer rolls you love from your favourite restaurant, this veggie variation features roasted sweet potato and cabbage, soba noodles and peanuts paired with a vibrant coconut milk and pumpkin sauce. Healthy and easy-to-prepare, you can also make these bad-boys up to one day in advance. Find more Thai takeout recipes.
Vegan Corn Zucchini Fritters with Jalapeno Cream
Don’t be deceived by its somewhat bland colouring, these scrumptious vegan fritters are positively drool-worthy, from their crispy exterior to the homemade jalapeno cream for dipping. They’re also a cinch to make and keep well in the freezer, so prep them in advance and whip them out when you have guests over. Just watch how quickly they disappear!
Baked Falafel Sliders with Tabbouleh and Maple Tahini Sauce
Although they only take 35 minutes to make, you can save yourself additional time by chopping all the ingredients the night before. Either way, you’ll love every bite of these gluten-free baked falafels. Bonus: they keep well in the fridge or freezer and make for a great protein-packed lunch.
Spaghetti Puttanesca with Cauliflower
This healthier veggie spin on the Italian pasta staple is not only jam-packed with salty umami flavours, Parmesan and fresh herbs – it’s also a breeze to make if you spend time to prep the ingredients in advance. Find more creative cauliflower recipes.
30-Minute Instant Pot Curry
This versatile curry recipe can feature fresh or frozen veggethat will curb all your hunger pangs. Simply pop all the ingredients into your Instant Pot and voila: A mouth-watering one-pot meal that is ready in a breezy 30-minutes. Find more healthy Instant Pot recipes.
Healthy Eggplant and Kale Parmesan
Eggplant + Parmesan = a classic comfort food dish you won’t be able to resist. If you’re short on time, however, consider stripping the kale from its stems, tearing up the fresh basil and grating all that cheese in advance for a simple make-ahead recipe you can quickly pop into the oven. Hearty weeknight suppers never tasted so good.
Vegan and Gluten-Free Slow Cooker Lasagna
Slow-cooker lasagna with a cashew-based vegan “cheese” is also gluten-free, and there’s no pre-cooking necessary, even for the lasagna noodles. For an even simpler weekday meal, prep all your ingredients right in the slow-cooker pot and stash it away in the fridge, so you can place it in the slow cooker and start it on low on your way out the door in the morning.
Better-Than-Takeout Vegan Pad Thai
Although the noodles are best when cooked right before eating, the prep work behind this vegan pad Thai can all be done ahead of time for a make-your-own meal kit that just requires heat and minimal cooking. Wash and slice vegetables for this delicious meatless stir-fry sauce using Medjool dates, and store them in the fridge for later in the week.
Butternut Squash Goat Cheese Galette
A galette, or free-form pastry, takes the stress out of shaping perfect pie crusts – the dough comes together with a few quick stirs and is easily patted together. Make the dough ahead of time and freeze it along with pre-sliced butternut squash for an easy-to-assemble and impressive entrée (or make the whole thing in advance and just reheat when you want to eat it).
Vegan Shepherd’s Pie with Crispy Cauliflower Crust
Using cauliflower in place of potatoes is a blessing for those with dietary restrictions due to allergies or low-carb requirements. In this vegan twist on the traditional shepherd’s pie, sweet savoy cabbage and savoury lentils form the base of this meatless make-ahead all-in-one meal.
Creamy Gluten-Free Kabocha Squash Gnocchi
Delicate and sweet kabocha squash will remove any misconceptions of heavy potato gnocchi from memory. Topped with a hearty cream sauce and lots of cheese, these gluten-free gnocchi are sophisticated and satisfying – and can be easily prepped ahead and frozen, either sauced or un-sauced.
Layers of flavour pack these meatless meatballs, with lentils, soy sauce and a vegan workhorse – nutritional yeast – all playing their equal parts. By freezing them on a sheet pan before popping them into a freezer bag, you’ll be able to tailor your serving size easily.
Vegan Spicy Thai Curry Pumpkin Soup with Coconut Milk
Creamy coconut milk is a dairy substitute that’s delicious in its own right, taming the spiciness of this Thai curry pumpkin soup while amplifying the body of the pumpkin puree. The silkiness of the soup will be fine whether stored in the fridge or freezer – just give it a quick stir if there’s any separation.