These healthy vegan 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 sad, uniform containers of plain quinoa, naked chickpeas, and steamed broccoli – all stacked together in the fridge, guaranteeing a week’s worth of depressing meals. The good news is: 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 make ahead and repurpose later in the week (like homemade pesto or baked tofu). It’s about planning how I’d like to eat that week, then making a big batch of something (or several things) that will reheat well over the next few days.
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 recipes to cook for the week ahead. These meals are packed with whole foods, high in protein, simple to make, and keep well in the fridge. Zero boring quinoa in sight! Scroll on for vegan meal prep recipes like bowls, sandwiches, soups, and more.
Salads + Grain Bowls
Soups + Stews
Sandwiches + Other Handheld Things
Roasted Eggplant Sandwich with Romesco Sauce
Tip: Make eggplant and sauce in advance, assemble sandwiches day-of.
Vegan “Fish” Tacos with Tofu and Mushrooms
Tip: Cook tofu and mushrooms in advance, assemble tacos day-of.
Tempeh Banh Mi Sandwich with Quick-Pickled Veg
Tip: Make tempeh and pickled veg in advance, assemble sandwiches day-of.
Tempeh Bacon BLT with Spicy Mayo
Tip: Make the bacon and mayo in advance, assemble sandwiches day-of.
Breakfasts + Snacks
Oat Waffles
Keep in the fridge for a week or freeze for up to 3 months. Pop in the toaster to reheat!
