Looking to reduce food waste? Try meal prepping! Not only can meal prepping be healthier, but it can also reduce the need for frequent grocery store trips. And if you produce less food waste, less food gets sent to the landfill where it releases greenhouse gases that contribute to climate change.
Plus, if you combine your meal prepping routine with plant-based diet recipes, you’ll be decreasing your carbon footprint. A plant-based diet is proven to be more sustainable than ones that include meat or dairy, so making these simple swaps is a great way to better the planet this year.
Whether you’re looking to prep your work lunches or you need a healthy, ready-to-go dinner, check out these vegan meal prep recipes.
9 Vegan Meal Prep Recipes to Try
If you don’t have a lot of time in the morning but still want to eat a healthy breakfast, try meal prepping these vegan burritos. This recipe makes about five burritos that you can store in the freezer until you’re ready to eat them. Simply heat them up in the microwave and devour!
Another great breakfast meal prep to try is a vegan breakfast bowl! This recipe is packed with protein and vegetables, and it’s super easy to make. It can be stored in the refrigerator for up to five days. If you plan on freezing it, be sure to use a freezer-friendly, reusable bag like this.
These vegan muffins are perfect if you’re on the go or just looking for a quick morning snack. They’re customizable and topped with pumpkin seeds, and this recipe makes 10 servings.
Need lunch for the week? These turmeric cauliflower quinoa bowls are for you! This recipe prepares enough for four meals and can be stored in the refrigerator throughout the week. It’s easy to make, taking only about 30 minutes. And it’s filled with tons of anti-inflammatories.
If you’re looking for a meal prep option that’s perfect for lunch and dinner, check out these sesame noodle bowls. This recipe recommends storing in an air-tight container in the fridge for four days. However, if you plan on freezing your meals, don’t include the zucchini.
Tempeh is a great meat alternative that’s totally plant-based and filled with protein. This taco salad features tempeh taco meat, black beans, and vegetables. Not only is the recipe vegan, but it’s also gluten-free. This recipe makes three bowls, and if you plan on adding avocado, it’s recommended to add it right before you’re ready to eat.
You’ve heard of lentil sloppy joes, but how about a lentil salad? This dish is perfect for any time of the year and can be stored in the fridge in an air-tight container throughout the week. It can either be a side dish or a hearty dinner, and you can customize it with your vegetables of choice.
Don’t worry—this sushi bowl is fish-free. Instead, it includes edamame, carrot, cucumber, and other plant-based ingredients. Add in some rice, the dairy-free Sriracha mayo, and you’re on your way! Store it in the fridge for up to four days, leaving out the mayo until you’re ready to eat.
This recipe is another great source of protein. Including chickpeas, broccoli, and even pineapple, you’ll find yourself looking forward to your pre-made dinner! You can even make this recipe gluten-free and soy-free. It can be stored in the fridge for up to four days.
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