What to meal prep as a vegetarian?

Start with basics that store well and can be mixed into different meals. Think grains like brown rice or quinoa, protein-packed lentils, chickpeas, roasted veggies, and sauces like tahini or hummus. These are perfect building blocks for vegetarian meal prep recipes that stay fresh and flavorful.

How to meal prep for the week?

Choose 2–3 meals that you actually like, double the recipe, and portion them into containers. Batch-cook your grains, prep veggies, and keep protein options like beans or tofu ready. You don’t need a full week's worth—just enough to get you through your busiest days.

What are three guidelines for planning vegetarian meals?

Prioritize protein in each meal (lentils, chickpeas, tofu, etc.). Pick recipes that hold up in the fridge or freezer. Use sauces, herbs, and dressings to keep meals interesting.

How can I get enough protein in vegetarian meal prep?

Use smart combinations. Mix quinoa with black beans, pair rice with lentils, or stir tofu into stir-fries. You can also boost snacks with things like Greek yogurt, cottage cheese, or homemade protein bites. Many vegetarian meal prep recipes can pack 15–25 grams of protein per serving with a few smart swaps.

Vegetarian Meal Prep Recipes: 7 Powerful Ideas for Busy Weeks

Name: Lentil Curry with Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vegetarian, Indian-Inspired
Ingredients: 1 cup red lentils; 1 tbsp olive oil; 1 onion, diced; 2 garlic cloves, minced; 1 tbsp curry powder; 1 tsp cumin; 1 can coconut milk; 2 cups vegetable broth; Salt to taste; 2 cups cooked brown rice

Description

A protein-packed, freezer-friendly vegetarian lentil curry served with rice. Great for meal prep and rich in flavor.

Ingredients

Scale

1 cup red lentils

1 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

1 tbsp curry powder

1 tsp cumin

1 can coconut milk

2 cups vegetable broth

Salt to taste

2 cups cooked brown rice

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic, sauté until soft.

3. Stir in curry powder and cumin.

4. Add red lentils, coconut milk, and vegetable broth.

5. Simmer for 25 minutes until lentils are soft.

6. Season with salt.

7. Serve over brown rice.

8. Portion into containers for meal prep or freeze.

Notes

This recipe makes 4 servings. It stores well in the fridge for 4 days and can be frozen up to 2 months.

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 4g
Sodium: 410mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg

Keywords: vegetarian meal prep recipes, lentil curry meal prep