Big Batch Vegan Recipes for Easy Healthy Meal Prep

Cooking for a crowd or simply prepping meals ahead of time can be a game-changer, especially when following a vegan lifestyle. Big batch vegan recipes not only save you precious time during busy weeks but also ensure you have wholesome, plant-based meals ready to enjoy.

Whether you’re meal prepping for the family, hosting friends, or looking to reduce kitchen time, these recipes bring convenience and nutrition together in one pot (or pan!). From hearty stews to vibrant grain bowls, big batch cooking allows you to savor flavorful, nourishing dishes without the stress of daily cooking.

Plus, it helps reduce food waste and can be budget-friendly by buying ingredients in bulk.

In this post, we’ll explore some delicious and easy-to-make vegan recipes designed for large quantities. You’ll find everything from ingredient lists to handy tips for storage and reheating.

Ready to dive into the world of big batch vegan cooking? Let’s get started!

Why You’ll Love This Recipe

Big batch vegan recipes are perfect for those who want to eat healthily without spending hours in the kitchen every day. These meals are:

• Time-efficient: Prepare once, enjoy multiple times throughout the week.
• Cost-effective: Buying ingredients in bulk lowers the cost per serving.
• Nutritious: Packed with plant-based proteins, fiber, and vitamins.
• Versatile: Easily customizable with your favorite veggies, grains, and spices.
• Eco-friendly: Reduces packaging waste and food waste with smart portions.

With these advantages, big batch vegan recipes are ideal for busy professionals, families, or anyone wanting to maintain a healthy lifestyle with minimal hassle.

Ingredients

• 2 cups dried brown lentils, rinsed and drained
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 large red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 8 cups vegetable broth (low sodium preferred)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp chili powder (optional for heat)
• Salt and pepper to taste
• 2 tbsp olive oil or any neutral oil
• 1 cup kale, chopped (optional)
• Fresh parsley or cilantro for garnish

Equipment

• Large stockpot or Dutch oven (at least 6 quarts)
• Chef’s knife and cutting board
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Colander for rinsing lentils and vegetables
• Storage containers for leftovers (glass or BPA-free plastic)

Instructions

1. Prepare the lentils: Rinse the lentils thoroughly under cold water using a colander. Set aside to drain.
2. Sauté the aromatics: Heat the olive oil in your large stockpot over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add vegetables: Toss in the diced carrots, celery, and red bell pepper. Cook, stirring occasionally, for about 7 minutes until the vegetables soften.
4. Add spices: Sprinkle in the ground cumin, smoked paprika, dried thyme, chili powder (if using), salt, and pepper. Stir well to coat the vegetables and toast the spices for 1-2 minutes.
5. Add lentils and liquids: Pour in the rinsed lentils, canned tomatoes (with juice), and vegetable broth. Stir everything together and bring the mixture to a boil.
6. Simmer: Reduce the heat to low and cover the pot with a lid. Let it simmer gently for 35-40 minutes, stirring occasionally, until lentils are tender but not mushy.
7. Add greens: Stir in the chopped kale (if using) and cook for an additional 5 minutes until wilted.
8. Adjust seasoning: Taste and adjust salt, pepper, or spices as needed.
9. Serve or store: Garnish with fresh parsley or cilantro before serving. Cool leftovers before transferring to airtight containers for refrigeration or freezing.

Tips & Variations

For a thicker stew, reduce the vegetable broth by one cup or mash some lentils with the back of a spoon.

• Swap lentils for chickpeas or black beans to change the protein profile and texture.
• Add diced sweet potatoes or butternut squash for a touch of sweetness and extra nutrients.
• Use coconut milk instead of some broth for a creamier, richer dish.
• Serve over quinoa, brown rice, or your favorite grain for a complete meal.
• Freeze in individual portions for quick grab-and-go lunches or dinners.

Nutrition Facts

Serving Suggestions

This big batch vegan lentil stew is wonderfully versatile. Serve it:

• Over fluffy brown rice or quinoa for a hearty bowl.
• With warm crusty bread or garlic naan for dipping.
• As a filling for baked sweet potatoes topped with avocado slices.
• Alongside a fresh green salad with a tangy vinaigrette.
• Try pairing it with a simple side like roasted Brussels sprouts or steamed greens.

If you enjoy this recipe, you might also like the Costco Vegan Mushroom Stew Recipe for another comforting vegan stew variety. For a sweet treat afterward, check out the indulgent Cinnamon Pecan Ice Cream Recipe — dairy-free and delicious!

And for a quick side, the Collard Green Casserole Recipes are perfect to complement any main dish.

Conclusion

Big batch vegan recipes like this lentil stew are a fantastic way to simplify your cooking routine while nourishing your body with wholesome plant-based ingredients. Not only do they save time and money, but they also offer flexibility to customize meals according to your tastes and dietary needs.

Preparing meals in bulk means fewer stress-filled evenings and more time to enjoy the things you love. Whether you’re a seasoned vegan or exploring plant-based eating, embracing big batch cooking can transform mealtime into a joyful, delicious, and sustainable experience.

Give this recipe a try and discover how effortless healthy eating can be!

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