Batch-cooking can save your life. Well, perhaps not to that extreme, but it can definitely save you time, money, and calories. It’s nothing new, and there’s a reason this “trend” isn’t going away—it works. With pre-made meals in the fridge or freezer that you can reheat and eat throughout the week, batch-cooking simplifies your life when the workday has left you in a state of serious decision fatigue. From roasted vegetables to marinated vegan proteins, stock up on a Sunday so you can give the Postmates app a rest. 

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1. Roasted vegetables 
Not every vegan swoons at the idea of fresh vegetables straight from the crisper drawer, but a sheet pan of thoughtfully seasoned, tender roasted veggies has much more appeal. Suitable for whatever is in season, a medley of veg can be used to add bulk and nutrition to any meal. Roll them into a wrap with beans or hummus, pile them on toast, spoon over grain bowls, toss with pasta, or mound them into a giant bowl, drizzle with tahini dressing, and dive in, fork-first!   
Try this recipe: Italian Roasted Mushrooms and Veggies by Jo Cooks

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2. Marinated tofu
Flavorful and simple, this staple plant-based protein complements virtually every meal. Tofu will keep in the fridge for at least five days if sealed in an air-tight container. Pair it with those roasted veggies and a grain, toss with salads, or add a flavorful protein boost to wraps and sandwiches. 
Try this recipe: Garlicky-Ginger Tofu Triangles from The Friendly Vegan Cookbook 

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3. Baked pasta
The beauty of baked pasta is that it keeps both in the fridge and the freezer, so even those who live alone can follow a recipe that feeds a vegan army without fear of food waste. Load up that casserole dish with your favorite noodles, a generous amount of sauce to prevent dryness, and hearty amounts of vegan sausage and mozzarella. Throw in a handful or two of frozen spinach to satisfy your greens quota. 
Try this recipe: Easy Baked Vegan Ziti by Curious Chickpea

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4. Vegan chili
When you have a big batch of vegan chili at the ready, your options are limitless. Cuddle up to a large bowl topped with all the fixings and a side of cornbread, or ladle on top of baked sweet potatoes, oven fries, spaghetti squash, or nachos. Give leftovers a makeover later in the week by using chili as a stuffing in burritos. Like we said—the possibilities are endless. 
Try this recipe: Homemade Vegetarian Chili by Cookie & Kate

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5. Quinoa salad
Healthy and delicious when eaten on its own, a quinoa salad can be a building block in a variety of other meals, too. Get fancy and use it to stuff roasted bell peppers or portobello mushrooms, or jazz up your basic grain bowl with this seasoned protein-packed salad. It’s also a great way to use up leftover veggies, fresh herbs, and that tablespoon or two of raisins left sitting in your pantry. 
Try this recipe: Fresh Quinoa Salad by Plant-based on a Budget

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6. Vegan bolognese sauce
Never again settle or buttered noodles and nooch (unless that’s your thing, then go for it). When there’s nothing left in the fridge, a box of dried pasta and homemade sauce from the freezer will be your savior. A robust bolognese conveniently captures everything you need in a meal—veggies, texture, flavor, and comfort. Thaw while your pasta is boiling and cure the hangries in seven-to-nine minutes. 
Try this recipe: Vegan Bolognese by Vegan Huggs

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7. Taco filling
With a stellar taco filling, you’ll crave Taco Tuesday every night of the week. From breakfast burritos to enchiladas to taco salads, a batch-cooked taco filling can be so much more than its name implies. 
Try this recipe: Walnut Meat Taco Filling by VNutrition

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8. Vegan casserole
There are few things that can satisfy like a cheesy, creamy casserole. It brings leftovers back to life and serves as a reliable leftover in its own right. Revive produce that is on its way out by drenching it in a cashew-based sauce, mixing with a grain or noodles, and baking the five-pound dish to golden perfection. 
Try this recipe: Cheesy Broccoli Rice Casserole by Darn Good Veggies

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9. One-pot soup or stew
Even those who cringe at meal prep can conquer a one-pot wonder. Bust out your largest soup pot and make a batch to last you the week. Still have leftovers? Soups and stews can keep for months in the freezer. 
Try this recipe: Everyday Lentil Soup by Minimalist Baker

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10. Tofu scramble
Yes, this keeps! If you’re tired of plant milk and cereal or basic overnight oats, make a skillet-full of scramble to last you for days. This dish doesn’t freeze well, but it can definitely get you past hump day when stored in an air-tight container. Not an early morning eater? Breakfast for dinner is something to look forward to during any hectic workday.  
Try this recipe: Loaded Tofu Scramble by Connoisseurus Veg 

Stephanie Dreyer is a plant-based meal planning expert and the founder of Batch Cooking Club, a weekly meal prep membership that makes meal time easier and helps families live more deliciously.

Photo credit: The Connoisseurus Veg

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