19 Vegetarian Batch Cooking Recipes to Save You Time

Batch cooking is a great way to save time and money. It helps you plan meals, shop smart, and cook efficiently. You'll save time, money, and stress by using this method.

Batch cooking also helps reduce food waste, which is good for the Earth. With 19 delicious vegetarian recipes, you can make tasty meals like hearty stews and casseroles. These simple recipes will simplify your life and make cooking fun.

1. Hearty Vegetable Stew Recipes

Hearty Vegetable Stew is a nutritious and flavorful dish.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 large red bell pepper, chopped
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional 1-2 minutes.
4. Add the chopped carrots, potatoes, and red bell pepper, and cook for 5 minutes.
5. Pour in the vegetable broth, diced tomatoes, and dried thyme.
6. Season with salt and pepper to taste.
7. Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes.
8. Serve hot and enjoy.

2. Lentil Curry Batch Cooking

Hearty and flavorful lentil curry made with red lentils and aromatic spices.

Ingredients

• 1 cup red lentils
• 2 medium onions
• 3 cloves garlic
• 1 medium ginger
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Rinse the lentils and soak them in water for 30 minutes.
2. Chop the onions, garlic, and ginger.
3. Heat oil in a large pot over medium heat.
4. Add the onions, garlic, and ginger and cook until the onions are translucent.
5. Add the curry powder, turmeric, and cumin and cook for 1 minute.
6. Add the lentils, diced tomatoes, and vegetable broth.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
8. Season with salt and pepper to taste.
9. Serve hot over rice or with naan bread.

3. Roasted Vegetable Soup

Hearty roasted vegetable soup made with a variety of vegetables and aromatic spices.

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 3 carrots
• 2 celery stalks
• 2 cups mixed vegetables
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Chop the onion, garlic, carrots, and celery into bite-sized pieces.
3. Place the chopped vegetables on a baking sheet and drizzle with olive oil.
4. Roast the vegetables in the oven for 30 minutes, or until they are tender.
5. In a large pot, combine the roasted vegetables, mixed vegetables, vegetable broth, diced tomatoes, and thyme.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh herbs if desired.

4. Quinoa Salad Jars

Healthy quinoa salad jars perfect for meal prep.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup mixed vegetables
• 1/2 cup cherry tomatoes
• 1/4 cup cucumber
• 1/4 cup carrots
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa and cook it in water until tender.
2. Chop the mixed vegetables, cherry tomatoes, cucumber, and carrots.
3. In a large bowl, combine the cooked quinoa, chopped vegetables, olive oil, and lemon juice.
4. Season with salt and pepper to taste.
5. Spoon the quinoa salad into jars and refrigerate for up to 5 days.
6. Serve chilled, garnished with fresh herbs if desired.

5. Grilled Vegetable Wraps

Grilled Vegetable Wraps are a tasty and healthy meal option filled with roasted vegetables and hummus.

Ingredients

• 1 cup mixed vegetables
• 4 whole wheat tortillas
• 1/2 cup hummus
• 1/4 cup feta cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Brush the vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables for 5-7 minutes or until tender.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Spread a layer of hummus on each tortilla.
6. Fill the tortillas with the grilled vegetables and top with feta cheese.
7. Serve immediately and enjoy.

6. Vegan Chili Recipes

Hearty vegan chili recipe made with plant-based ingredients.

Ingredients

• 1 can diced tomatoes
• 1 can kidney beans
• 1 can black beans
• 1 onion
• 3 cloves garlic
• 1 red bell pepper
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper
• 2 cups vegetable broth

Instructions

1. Heat oil in a large pot over medium heat.
2. Add diced onion and cook until softened.
3. Add minced garlic and cook for 1 minute.
4. Add diced red bell pepper and cook until tender.
5. Stir in chili powder, cumin, and paprika.
6. Add canned diced tomatoes, kidney beans, and black beans.
7. Pour in vegetable broth and bring to a boil.
8. Reduce heat and let simmer for 30 minutes.
9. Season with salt and pepper to taste.
10. Serve hot.

7. Stuffed Bell Pepper Casseroles

Colorful bell peppers filled with savory rice and beans, baked to perfection.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked rice
• 1 cup cooked black beans
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheese
• 1 can diced tomatoes
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, mix together rice, black beans, onion, garlic, cheese, diced tomatoes, and cumin.
4. Stuff each bell pepper with the rice mixture and place in a baking dish.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, until the bell peppers are tender.

8. Spinach and Mushroom Risotto

Creamy spinach and mushroom risotto is a classic vegetarian Italian dish.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cups mixed mushrooms
• 2 cloves garlic
• 1 cup fresh spinach
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and garlic, cook until the mushrooms release their liquid.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and cook until the liquid is almost completely absorbed.
6. Add 1 cup of broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
7. Repeat step 6 until all the broth is used, stirring constantly.
8. Stir in the fresh spinach and cook until wilted.
9. Season with salt and pepper to taste.
10. Serve the risotto hot, topped with grated Parmesan cheese.

9. Black Bean and Sweet Potato Enchiladas

Delicious and nutritious vegetarian enchiladas filled with black beans and sweet potatoes.

Ingredients

• 1 can black beans, drained and rinsed
• 2 large sweet potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can enchilada sauce
• 6 whole wheat tortillas
• 1 cup shredded cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large pan, heat olive oil over medium heat and sauté onion, garlic, and red bell pepper until tender.
3. Add black beans, sweet potatoes, and enchilada sauce to the pan and stir to combine.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
5. Spoon about 1/2 cup of the black bean and sweet potato mixture onto a tortilla and roll up, placing seam-side down in a baking dish.
6. Repeat with remaining tortillas and mixture, arranging them in a single layer in the baking dish.
7. Pour remaining enchilada sauce over the top and sprinkle with cheese.
8. Cover with aluminum foil and bake for 25 minutes.
9. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
10. Serve hot and enjoy!

10. Butternut Squash and Sage Pasta

Creamy butternut squash and sage pasta for a comforting meal.

Ingredients

• 1 medium butternut squash
• 12 oz pasta
• 2 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 tsp dried sage
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup vegetable broth
• 1/2 cup grated parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and chop the butternut squash into 1-inch cubes.
3. Toss the squash with 1 tbsp olive oil, salt, and pepper on a baking sheet.
4. Roast in the oven for 30-40 minutes, or until tender.
5. Cook the pasta according to package instructions.
6. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat.
7. Add the chopped onion and cook until translucent, about 5 minutes.
8. Add the minced garlic and cook for an additional minute.
9. Stir in the dried sage and cook for 1 minute.
10. Add the roasted squash, vegetable broth, and cooked pasta to the skillet.
11. Toss everything together, then top with grated parmesan cheese.
12. Serve hot and enjoy.

11. Chickpea and Avocado Salad

A revitalizing and healthy salad made with chickpeas and avocados.

Ingredients

• 1 can chickpeas
• 2 ripe avocados
• 1/2 red onion
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Drain and rinse the chickpeas, then place them in a large bowl.
2. Cut the avocados into small pieces and add them to the bowl with the chickpeas.
3. Finely chop the red onion and add it to the bowl.
4. In a small bowl, whisk together the lemon juice and olive oil.
5. Pour the dressing over the chickpea and avocado mixture.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or cilantro.
8. Serve immediately and enjoy.

12. Vegetable and Bean Chilli

Hearty and flavorful Vegetable and Bean Chilli perfect for a week's meal prep.

Ingredients

• 1 large onion
• 3 cloves of garlic
• 2 red bell peppers
• 2 cans of diced tomatoes
• 1 can of kidney beans
• 1 can of black beans
• 1 tablespoon of chilli powder
• 1 teaspoon of cumin
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the diced red bell peppers and cook until they start to soften.
5. Add the chilli powder and cumin and stir for 1 minute.
6. Add the canned diced tomatoes, kidney beans, and black beans.
7. Season with salt and pepper to taste.
8. Bring the mixture to a simmer and let cook for 30 minutes, stirring occasionally.
9. Serve hot, garnished with chopped fresh herbs if desired.

13. Baked Eggplant Parmesan

Baked Eggplant Parmesan is a classic Italian-inspired vegetarian dish.

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup marinara sauce
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. Brush eggplant slices with olive oil and season with salt and pepper.
4. Dip each eggplant slice in breadcrumbs, coating both sides evenly.
5. In a baking dish, create a layer of marinara sauce.
6. Arrange a layer of breaded eggplant slices on top of the sauce.
7. Sprinkle with mozzarella and parmesan cheese.
8. Repeat steps 5-7 until all ingredients are used, ending with a layer of cheese.
9. Bake for 30-40 minutes or until golden brown and bubbly.
10. Garnish with chopped fresh basil and serve hot.

14. Cauliflower and Broccoli Fried Rice

Cauliflower and broccoli fried rice is a vegetarian twist on a classic Chinese dish.

Ingredients

• 2 cups cauliflower rice
• 1 cup broccoli florets
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 2 teaspoons soy sauce
• 1 teaspoon oyster sauce
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the broccoli florets and mixed vegetables, cooking until they start to soften.
5. Add the cauliflower rice to the skillet, breaking up any clumps with a spatula.
6. Stir in the soy sauce and oyster sauce, and cook for about 5 minutes, stirring frequently.
7. Season with salt and pepper to taste, then serve hot.

15. Vegetable and Lentil Tagine

Hearty Vegetable and Lentil Tagine is a flavorful North African stew.

Ingredients

• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 zucchini, chopped
• 1 cup red lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions

1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, carrot, and zucchini, cook for an additional 5 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Add lentils, diced tomatoes, and vegetable broth.
6. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
7. Serve hot, garnished with fresh herbs, if desired.

16. Mushroom and Spinach Stuffed Shells

Mushroom and Spinach Stuffed Shells is a hearty vegetarian dish filled with sautéed mushrooms and spinach.

Ingredients

• 12 jumbo pasta shells
• 2 cups fresh spinach
• 1 cup mushrooms
• 1 onion
• 2 cloves garlic
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 egg
• Salt and pepper to taste
• Olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions.
3. Sauté the onion and garlic until softened.
4. Add the mushrooms and cook until they release their liquid and start to brown.
5. Add the spinach and cook until wilted.
6. In a large bowl, combine the ricotta cheese, mozzarella, Parmesan, and egg.
7. Add the cooked mushroom and spinach mixture to the cheese mixture and stir to combine.
8. Stuff each pasta shell with the cheese and mushroom mixture.
9. Place the stuffed shells in a baking dish and drizzle with olive oil.
10. Cover with aluminum foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

17. Roasted Vegetable and Quinoa Bowls

Roasted Vegetable and Quinoa Bowls are a healthy, flavorful meal option.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cubed
• 1 large carrot, peeled and sliced
• 1 large red bell pepper, seeded and sliced
• 1 small red onion, sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: avocado, salsa, and shredded cheese for topping

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, bring the quinoa and water to a boil.
3. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water is absorbed.
4. In a large bowl, toss the sweet potato, carrot, bell pepper, and red onion with the olive oil, salt, and pepper until they are evenly coated.
5. Spread the vegetables in a single layer on a large baking sheet and roast for about 25-30 minutes, or until they are tender and lightly browned.
6. Add the garlic to the vegetables and continue to roast for an additional 1-2 minutes.
7. To assemble the bowls, divide the cooked quinoa among four bowls, then top with the roasted vegetables.
8. Add any desired toppings, such as avocado, salsa, and shredded cheese, and serve.

18. Grilled Portobello Mushroom Burgers

Savory grilled portobello mushroom burgers perfect for vegetarians.

Ingredients

• 4 portobello mushrooms
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 4 hamburger buns
• Lettuce
• Tomatoes
• Cheese
• Mayo or ketchup

Instructions

1. Preheat grill to medium-high heat.
2. Clean and prepare the mushrooms by removing the stems and scraping out the gills.
3. In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and paprika.
4. Brush the mixture on both sides of the mushrooms.
5. Grill the mushrooms for 3-4 minutes per side, or until they're tender and have a nice char.
6. Meanwhile, toast the hamburger buns on the grill.
7. Assemble the burgers with the mushrooms, lettuce, tomatoes, cheese, and mayo or ketchup.
8. Serve immediately and enjoy.

19. Vegetable and Bean Chili Mac

Hearty chili mac with vegetables and beans, perfect for a week's worth of meals.

Ingredients

• 1 pound macaroni
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 2 large bell peppers
• 2 large cans diced tomatoes
• 1 large can kidney beans
• 1 large can black beans
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook the macaroni according to package instructions and set aside.
3. In a large skillet, heat the olive oil and sauté the onion and garlic until softened.
4. Add the bell peppers and cook until tender.
5. In a large pot, combine the cooked macaroni, skillet mixture, diced tomatoes, kidney beans, black beans, chili powder, and cumin.
6. Season with salt and pepper to taste.
7. Transfer the mixture to a 9x13 inch baking dish and cover with aluminum foil.
8. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes.
9. Serve hot and enjoy.

Conclusion

You'll be a batch cooking master, whipping up quinoa salads and lentil curries like a pro, saving time and sanity. Your fridge will be a treasure trove of healthy meals, not a science experiment gone wrong. With these 19 recipes, you'll dine like royalty, not a college student living on instant noodles.