These healthy plant-based meal prep recipes are delicious and high in protein, but most importantly: not boring. Great for packed lunches and easy weeknight dinners.
When we think of the term “meal prep”, many of us envision those uniform containers of sad quinoa, naked chickpeas, and steamed broccoli – all stacked together in the fridge, guaranteeing a week’s worth of depressing meals. But it doesn’t have to be that way.
For me, meal prep just means cooking ahead – whether it’s an entire recipe, or a component of a dish I can repurpose later in the week (like homemade pesto or air fried tempeh). The point is: whether I’m working from home, packing lunches for the office, or too tired to cook dinner from scratch, I know I’ll always have something waiting for me in the fridge.
Below, I’ve rounded up my favorite plant-based meal prep recipes to cook for the week. These meals are packed with whole foods, high in protein, simple to make, and reheat well. (Zero boring quinoa in sight!) Scroll on for healthy vegan meals like bowls, sandwiches, soups, and more…
Grain + Veggie Bowls
Tofu Rice Bowls with Peanut Sauce
Plus mushrooms and greens.
Make-Ahead Lunch Salad
With arugula, tomatoes, roasted sweet potatoes, tofu, and creamy balsamic dressing.
Roasted Cauliflower and Chickpea Bowls
With quinoa and curried tahini sauce.
Farro Bowls with Garlicky Beans
Whole grains, beans, roasted veg, and creamy dressing.
Sheet Pan Tofu + Veggies
A riff-able sheet pan meal with Greek cucumber sauce.
Soups + Stews
Classic Pea Soup
Extra points for homemade croutons.
Moroccan Green Lentil Soup
Inspired by Pret a Manger, this is packed with veggies and warming spices.
Red Lentil Dal with Spinach and Cauliflower
High in protein and fiber, plus anti-inflammatory spices and hearty vegetables.
Baked Greek Orzo with Chickpeas
A cozy casserole ideal for lunch boxes.
Sandwiches
Veggie Tofu Sandwich
The marinated tofu slices in this sandwich rival the convenience of store-bought cold cuts.
Roasted Eggplant Sandwich with Romesco
Make the eggplant and sauce in advance, assemble sandwiches day-of.
White Bean “Tuna” Salad
A 4-ingredient vegan alternative to tuna salad.
Proteins
Cannellini Bean Salad
A Ukrainian-inspired salad with leeks and dill.
Crispy Baked Falafel Patties
Great in pita sandwiches, on salads, and on a mezze platter.
Air Fryer Tempeh
Savory tempeh strips for adding to salads, grain bowls, sandwiches, etc.
Chana Masala (Indian Chickpea Stew)
Gets even better after sitting in the fridge.
Easy Baked Tofu
Toss on salads and grain/noodle bowls.
Lentil Patties
Serve on a salad or grain bowl, in a sandwich or burger, or form into “meatballs”.
Breakfast + Snacks
Overnight Oats with Chia Seeds
The ultimate healthy breakfast. Easy, fast, zero cooking required.
Oat Waffles
Keep in the fridge for a week or freeze for up to 3 months. Pop in the toaster to reheat.
Banana Oatmeal Breakfast Cookies
Vegan, gluten-free, and low in sugar. For breakfast on-the-go or midday snacking.
Strawberry Chia Seed Pudding
Made entirely with whole foods, with zero refined sweeteners.
Lemon-Garlic Cannellini Bean Dip
An easy alternative to hummus.
Sauces
Homemade Stir Fry Sauce
A versatile sauce for veggies, tofu, jackfruit, etc.
All-Purpose Creamy Cilantro Sauce
For tacos, sandwiches, grain bowls, salads, roasted vegetables, etc.
Easy Peanut Salad Dressing
Thai-inspired peanut sauce for salads, grain bowls, noodles, etc.
Vegan Tzatziki Sauce
Uses tahini instead of yogurt for its creamy base.
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