15 Make-Ahead Vegetarian Recipes

This collection of recipes leans into hearty, meat-free meals that hold up beautifully and taste even better the next day. They’re the kind of dishes you can plan ahead for—think Lentil Shepherd’s Pie, Chana Masala, and Vegetarian Tortilla Soup. Comforting, full of flavor, and built to reheat well, they’re perfect for giving you one less thing to worry about at dinnertime.

01 of 15

Get Recipe: Vegetarian Tortilla Soup

“Like most soups, Vegetarian Tortilla Soup tastes even better the next day—a nice perk if you want to make it ahead of time. Prepare the soup as directed but leave out the tortilla strips. In fact, don’t bake them until you’re ready to serve the soup. They’ll become soggy and mushy.” —Sharon Lehman, Recipe Developer

02 of 15

Get Recipe: Vegetarian Shepherd’s Pie

“A shepherd’s pie is often a catch-all for leftovers, topped with mashed potatoes and baked in a casserole. This vegetarian version omits the ground lamb or beef and replaces it with an array of mushrooms, carrots, celery, pearl onions, green beans, and peas, all baked in a creamy sauce and topped with cheesy mashed potatoes.” —Sally Vargas, Recipe Developer

03 of 15

Get Recipe: Daal Palak (Lentil & Spinach Curry)

“Traditionally the recipe calls for toor or tuvar daal (also called pigeon pea lentils). Here I have used moong daal (also known as split mung beans or green gram), but you can use red lentils to make this curry. Whichever you use, make sure to start cooking the daal in room temperature water, without salt. This allows the lentils to cook until soft without having any graininess.” —Annika Panikker, Recipe Developer

04 of 15

Get Recipe: Creamy Vegetable Dumpling Soup

“Creamy vegetable dumpling soup was born from a simple idea—to swap the usual pasta with dumplings and take a clever shortcut along the way. Prepared potato gnocchi stands in for homemade dumplings, and cooking them directly in the broth infuses them with flavor. ” —Julie & Amy Luxemberg, Recipe Developers

05 of 15

Get Recipe: Dubu Jorim (Korean Braised Tofu)

“Dubu jorim is sliced and seared tofu that has been simmered in a sweet and slightly spicy soy-based sauce. Lightly crispy on the outside and soft on the inside, it’s an easy-to-prepare side dish for breakfast, dinner, or a traditional Korean dosirak (packed lunch).” —Cynthia Christensen, Recipe Developer

06 of 15

Get Recipe: Easy Pumpkin Lasagna

“To meal-prep this recipe, just keep the baked lasagna in the refrigerator and take out as many slices as you need over the course of a few days. To reheat, you can either microwave a portion or place slices on an oven-safe pan, sprinkle with a few drops of water and cover with foil, then bake” —Robin Asbell, Recipe Developer

07 of 15

Get Recipe: Easy Tuscan Ribollita Soup

“Ribollita is an Italian soup from the central region of Tuscany. It translates to ‘reboiled’. Ribollita’s history is commonly associated with the less well-off as it traditionally utilizes leftovers to make a new meal; the bread used to add heft and thicken the soup is often leftover or stale.” —Devan Grimsrud, Recipe Developer

08 of 15

Get Recipe: Vegetarian Moussaka

“Cut the eggplants and zucchini into 1/2-inch slices and roast them in the oven. The vegetables in moussaka are typically fried. Roasting them is less messy, easier, and some of the moisture is released as it roasts, preventing the moussaka from becoming soggy.” —Sally Vargas, Recipe Developer

09 of 15

Get Recipe: Mediterranean Chickpea Bowls with Tahini Sauce

“If you’re into batch cooking or need some easy make-ahead meals for later in the week, I highly recommend prepping the ingredients for these bowls at the beginning of the week. You can bask in the glory of beautiful and vibrant packed lunches at the office all week long!” —Sabrina Modelle, Recipe Developer

10 of 15

Get Recipe: 5-Ingredient Lentil Shepherd’s Pie

“Since this is a meatless recipe, a boost from a few umami-rich ingredients helps to add meaty flavors to the filling. Sautéed mushrooms (buy them presliced for ease!), a good dose of tomato paste, and a dash of soy sauce build on the flavors in the soup to offer the perfect meaty bite with lots of savory flavor.” —Afton Cyrus, Senior Recipe Editor

11 of 15

Get Recipe: Vegetarian Stuffed Peppers

“At the heart of the dish is comfort: Warm, cheesy rice festooned with mushrooms and cubed tofu, seasoned with cumin and paprika, and tucked into a red pepper that cooks until tender enough to slice with ease.” —Katie Morford, Recipe Developer

12 of 15

Get Recipe: Easy Vegetarian Chili

“Vegan chili is my favorite pantry dinner. I know that no matter how harried my day, I always have spices, cans of beans, tomato sauce, and an onion laying around the house, which I can transform into an easy weeknight chili.” —Summer Miller, former Senior Editor

13 of 15

Get Recipe: Chana Masala

“Like many Indian curries, chana masala will keep in the refrigerator for one to two days or can be frozen for up to two months. You can reheat it in the microwave or on a stovetop over medium-high heat. ” —Prerna Singh, Recipe Developer

14 of 15

Get Recipe: 15-Minute Black Bean Soup

“The soup will keep, refrigerated, for up to three days, or frozen for up to three months. I like to freeze individual portions in souper cubes or small freezer-safe plastic containers, then thaw in the refrigerator overnight before reheating.” —Coco Morante, Recipe Developer

15 of 15

Get Recipe: Mushroom Stroganoff

“You can keep it simple with cremini or button mushrooms or opt for the somewhat beefier portabellos or even king oyster mushrooms. I really love to use a mix of mushrooms that includes some wild varieties like maitakes, as well as shiitakes, pearl oyster, and, if I can find them, morels.” —Stephanie A Ganz, Recipe Developer

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