Big Batch Vegetarian Recipes for Easy Meal Prep

Cooking for a crowd or meal prepping for the week can be a challenge, especially when you want to keep things vegetarian, delicious, and nutritious. That’s where big batch vegetarian recipes come in handy!

These dishes are designed to make large quantities at once, saving you time and effort while ensuring everyone gets a flavorful, wholesome meal. Whether you’re feeding a family, hosting a gathering, or stocking your fridge with ready-to-go meals, big batch vegetarian recipes are versatile and satisfying.

In this post, I’ll share some fantastic ideas and tips for creating hearty vegetarian meals that can be made in bulk. From vibrant vegetable stews to protein-packed grain bowls, these recipes are perfect for anyone looking to eat more plant-based meals without spending hours in the kitchen.

Plus, I’ll guide you on how to store and serve them for the best taste and convenience.

Why You’ll Love This Recipe

Big batch vegetarian recipes are a lifesaver for busy weeks, offering convenience without compromising flavor. Cooking in bulk means:

• Time-saving meal prep: Spend less time cooking and more time enjoying.
• Cost-effective: Buying ingredients in bulk is often cheaper and reduces waste.
• Nutritious and balanced: Packed with vegetables, legumes, and grains to fuel your body.
• Flexible: Great for freezing, reheating, and customizing with your favorite flavors.

Once you master a few big batch recipes, you’ll always have nourishing meals ready to go. It’s a perfect strategy for anyone wanting to eat healthy and reduce kitchen stress.

Ingredients

• 2 cups dried lentils, rinsed and drained
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 large carrots, peeled and chopped
• 2 bell peppers, chopped (any color)
• 1 large zucchini, chopped
• 1 can (28 oz) diced tomatoes
• 6 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup quinoa, rinsed (optional for added protein)
• Fresh parsley or cilantro, for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander (for rinsing lentils and quinoa)
• Storage containers (for leftovers)

Instructions

1. Prepare your ingredients: Rinse the lentils and quinoa thoroughly under cold water using a colander. Dice the onion, mince the garlic, and chop the carrots, bell peppers, and zucchini into bite-sized pieces.
2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the diced onion and cook for about 4-5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the vegetables: Toss in the chopped carrots, bell peppers, and zucchini. Cook, stirring occasionally, for 5-7 minutes until the vegetables start to soften.
4. Incorporate spices and lentils: Sprinkle in the cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the vegetables and release the spices’ aromas. Add the rinsed lentils and mix to combine everything.
5. Add liquids and tomatoes: Pour in the vegetable broth and canned diced tomatoes (including juice). Stir to mix all the ingredients evenly.
6. Cook the stew: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 25-30 minutes, or until lentils and vegetables are tender. Stir occasionally to prevent sticking.
7. Add quinoa (optional): If using quinoa, add it about 15 minutes before the stew finishes cooking to ensure it cooks through and absorbs flavors.
8. Adjust seasoning: Taste and adjust salt, pepper, or spices as needed. If the stew is too thick, add a little more broth or water to reach your preferred consistency.
9. Serve and garnish: Ladle the stew into bowls and garnish with fresh parsley or cilantro for a burst of color and freshness.

Tips & Variations

Pro Tip: This stew freezes beautifully! Portion it into airtight containers for quick lunches or dinners throughout the week.

• Make it spicy: Add a chopped jalapeño or a dash of cayenne pepper when adding spices for a kick.
• Switch up the legumes: Use chickpeas, black beans, or split peas instead of lentils for different textures and flavors.
• Add greens: Stir in chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking for extra nutrition.
• Top with cheese: Sprinkle shredded cheese or a dollop of yogurt on top when serving for creaminess.
• Try different grains: Substitute quinoa with brown rice, bulgur, or barley depending on your preference and pantry staples.

Nutrition Facts

Serving Suggestions

This big batch vegetarian stew is perfect on its own as a hearty lunch or dinner. Here are some ideas to enhance your meal:

• Serve over a bed of fluffy rice or your favorite grain for extra energy.
• Pair with warm crusty bread or garlic naan to soak up the flavorful broth.
• Top with a spoonful of plain Greek yogurt or a sprinkle of feta cheese for a creamy contrast.
• Accompany with a fresh green salad or roasted vegetables for a complete meal.

Conclusion

Big batch vegetarian recipes like this lentil and vegetable stew are fantastic for anyone seeking wholesome, convenient meals that don’t sacrifice flavor. Preparing a large pot at once means you have nourishing food ready to heat and eat, making busy days easier and mealtimes more enjoyable.

This recipe is versatile, budget-friendly, and packed with nutrients, making it a smart choice for meal preppers and families alike.

Feel free to experiment with different vegetables, spices, or grains to customize it to your liking. And if you’re interested in expanding your vegetarian repertoire, be sure to check out other great recipes like the Classico Sun Dried Tomato Alfredo Sauce Recipe, the comforting Cheese Penny Recipe, or finish your meal with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

More Big Batch Vegetarian Recipes to Try

Hearty Chickpea and Sweet Potato Curry

This warming curry is loaded with tender sweet potatoes, protein-rich chickpeas, and vibrant spices. It’s a perfect make-ahead meal that freezes well and tastes even better the next day.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 2 cans chickpeas, drained and rinsed
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tbsp curry powder
• 1 tbsp grated ginger
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot, sauté onion and garlic until soft.
2. Add grated ginger and curry powder, cook until fragrant.
3. Stir in sweet potatoes, chickpeas, coconut milk, and vegetable broth.
4. Simmer for 25-30 minutes until sweet potatoes are tender.
5. Season with salt and pepper, garnish with cilantro, and serve.

Bulk Mediterranean Quinoa Salad

This refreshing salad combines protein-packed quinoa with fresh veggies, olives, and feta cheese. It’s a great cold option that keeps well in the fridge for several days.

Ingredients

• 2 cups quinoa, rinsed
• 1 large cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 cup Kalamata olives, pitted and sliced
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions

1. Cook quinoa according to package instructions, let cool.
2. In a large bowl, combine cooled quinoa, cucumber, tomatoes, olives, parsley, and feta.
3. Whisk olive oil, red wine vinegar, salt, and pepper; pour over salad and toss well.
4. Chill for at least 30 minutes before serving for best flavor.

Massive Veggie Chili

A protein-rich chili packed with beans, corn, and bell peppers. This recipe is perfect for batch cooking and freezes beautifully for quick weekday meals.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 cans kidney beans, drained and rinsed
• 1 can corn kernels, drained
• 1 large onion, diced
• 3 bell peppers, diced
• 2 cans diced tomatoes
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large pot, sauté onion, garlic, and bell peppers until soft.
2. Add chili powder and cumin, stir to coat the vegetables.
3. Add beans, corn, and diced tomatoes; bring to a simmer.
4. Cook uncovered for 30-40 minutes, stirring occasionally.
5. Season with salt and pepper, serve hot with your favorite toppings.

For more inspiration on vegetarian and make-ahead meals, explore the Costco Vegan Mushroom Stew Recipe or try the Collard Green Casserole Recipes for comforting vegetable-packed options.

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