Updated On: October 4, 2025

Are you looking to make your plant-based lifestyle easier, healthier, and absolutely delicious? Then you’re in the right place!

Meal prepping is one of the best ways to guarantee nourishing, hassle-free vegan meals all week long. Whether you’re a busy professional, a student, or simply want to spend less time in the kitchen, these 100 vegan meal prep recipes will spark your creativity and keep your taste buds excited.

From hearty breakfasts to savory lunches, convenient dinners, and even sweet treats, this comprehensive listicle is your new go-to resource for all things vegan meal prep. Let’s dive into the world of vibrant veggies, protein-packed legumes, and flavor-forward sauces with recipes you’ll love to make again and again.

Why You’ll Love This Recipe

Time-saving: Prepping meals ahead means less stress and more free time during the week.
Budget-friendly: Batch cooking reduces waste and helps you stick to your grocery budget.
Nutrition-packed: Each recipe is loaded with plant-based protein, fiber, and essential vitamins.
Flavors galore: No more bland salads—these recipes celebrate global cuisines and big flavors.
Customizable: Easily swap ingredients to suit your tastes, dietary needs, or what you have on hand.
Perfect for beginners: Step-by-step instructions make each dish foolproof, even if you’re new to vegan cooking.

Ingredients

Because this is a collection of 100 recipes, here’s a master list of staple ingredients you’ll find in many vegan meal prep dishes. For each recipe, you’ll find specific ingredient breakdowns.

Category	Common Ingredients
Grains	Quinoa, brown rice, oats, barley, couscous, bulgur, farro, millet
Legumes	Chickpeas, black beans, lentils, kidney beans, tofu, tempeh, edamame
Vegetables	Broccoli, cauliflower, carrots, bell peppers, spinach, kale, sweet potatoes, zucchini, tomatoes, onions
Fruits	Bananas, berries, apples, avocados, mangoes, lemons, limes
Nuts & Seeds	Almonds, cashews, walnuts, pumpkin seeds, chia seeds, flaxseed, sunflower seeds
Flavorings	Soy sauce, miso, nutritional yeast, tahini, hot sauce, garlic, ginger, spices
Plant-Based Dairy	Almond milk, coconut yogurt, vegan cheese, vegan butter

Equipment

Large pots and pans: For batch cooking grains, soups, and stews.
Baking sheets: Essential for roasting veggies and baking tofu or tempeh.
Sharp knives and cutting board: For prepping all those veggies!
Blender or food processor: For smoothies, sauces, and dips.
Mixing bowls: For tossing salads, marinating protein, and mixing batters.
Storage containers: Glass or BPA-free plastic with tight lids for grab-and-go meals.
Measuring cups and spoons: For accurate, consistent results.
Rice cooker or Instant Pot: Optional, but a huge time-saver for grains and beans.

Instructions

While each recipe has its own detailed steps, here’s a general guide to vegan meal prep that works for almost any combination of dishes:

Plan your menu: Choose 4–5 recipes (from the list below) for breakfasts, lunches, dinners, and snacks. Write a grocery list.
Shop smart: Buy in bulk where possible. Always check your pantry for staples first.
Wash and prep produce: Clean and chop all vegetables and fruits. Store them separately if needed.
Batch cook grains and legumes: Prepare your rice, quinoa, lentils, or beans according to package instructions. Let cool before portioning.
Roast or sauté veggies: Toss with a little olive oil and seasonings; roast at 400°F (200°C) for 20–30 minutes, stirring halfway.
Prepare your proteins: Cook tofu, tempeh, or chickpeas with your favorite marinades.
Make sauces and dressings: Blend together tahini, lemon juice, garlic, and water for a quick sauce. Store in separate containers.
Assemble meals: Layer grains, veggies, proteins, and sauces in containers. Let cool completely before sealing.
Label and store: Mark each container with contents and date. Store in the fridge (up to 5 days) or freezer (up to 3 months).
Reheat and enjoy: When ready to eat, reheat in microwave or on stovetop. Add fresh toppings or greens as desired.

Meal Prep Pro Tip: “Prep once, eat healthy all week! Don’t forget to try new flavors and mix up your grains and veggies to keep things interesting.”

Tips & Variations

Mix and match: Use different combinations of grains, proteins, and veggies for endless variety.
Freezer-friendly: Most soups, stews, and curries freeze well. Portion into single servings for quick meals later.
Make it global: Experiment with spices and sauces inspired by world cuisines—think harissa, curry, or chipotle.
Seasonal swaps: Use whatever produce is in season for better flavor and savings.
Snack smart: Prep energy bites, roasted chickpeas, or veggie sticks for healthy snacking.

“Meal prepping is as flexible as you need it to be—don’t be afraid to try new ingredients or batch cook your favorites!”

Nutrition Facts

Each meal’s nutrition profile will vary, but here’s an average nutrition breakdown per serving for a balanced vegan meal prep bowl:

Calories	350–500 kcal
Protein	12–20g
Carbohydrates	50–65g
Fiber	10–15g
Fat	10–18g
Sodium	Varies by recipe

All recipes are cholesterol-free and rich in micronutrients, antioxidants, and healthy plant-based fats.

Serving Suggestions

Breakfast: Serve overnight oats with fresh berries and a sprinkle of seeds.
Lunch: Enjoy a grain bowl with roasted veggies, beans, and a tangy dressing.
Dinner: Serve hearty stews or curries over rice, or with a side of naan or flatbread.
Snacks: Portion hummus with veggie sticks or grab a homemade granola bar.
On the go: Pack layered mason jar salads for fresh, crisp lunches anywhere.