4 low-effort, long-simmer vegan dinners to batch and freeze

Some nights I want dinner that takes care of itself—something I can set on a gentle burble while I answer emails, water the plants, or sneak in a stretch.

Long-simmer meals are perfect for that rhythm: a little chopping up front, a fragrance that blooms all afternoon, and a big pot of food that tastes even better tomorrow.

If you’re into meal prep, these dishes are freezer all-stars. I’ve included freezing and reheating notes for each recipe so you can stock your future self with bowls of comfort.

A few quick notes before we dive in:

• Long simmers are gentle. Aim for the laziest bubbles, not a rolling boil.

• Salt early, taste late. Season the base at the start, then adjust before serving.

• Freeze in meal-size portions so you only thaw what you’ll eat.

Let’s cook.

1) Slow Sunday Lentil “Bolognese” (serves 8–10)

This is a meatless, weeknight-friendly ragu: rich, tomatoey, and sturdy enough to cling to pasta or polenta. The combination of brown and red lentils gives you both body and velvety sauce.

Ingredients

• 2 tbsp olive oil

• 1 large yellow onion, finely diced

• 2 medium carrots, finely diced

• 2 celery ribs, finely diced

• 6 cloves garlic, minced

• 2 tbsp tomato paste

• 1 ½ tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp crushed red pepper (optional)

• 1 ½ cups brown or green lentils, rinsed

• 1 cup red lentils, rinsed

• 1 cup red wine (or extra vegetable broth)

• 1 (28-oz) can crushed tomatoes

• 4 cups low-sodium vegetable broth (plus more as needed)

• 2 bay leaves

• 2 tbsp soy sauce or tamari

• Salt and black pepper

• 2 tbsp olive oil or vegan butter, to finish

• ¼ cup finely chopped parsley or basil

• Zest of 1 lemon

Method

1. Warm oil in a heavy pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook until soft and sweet, 10–12 minutes.

2. Stir in garlic, tomato paste, smoked paprika, oregano, and red pepper; cook 2 minutes until brick red and fragrant.

3. Add both lentils; pour in wine and scrape up any browned bits.

4. Add crushed tomatoes, broth, bay leaves, and soy sauce. Bring just to a boil, then drop to the gentlest simmer. Cook uncovered 60–80 minutes, stirring occasionally and adding splashes of broth if it gets too tight.

5. Remove bay leaves. Finish with olive oil or vegan butter, herbs, lemon zest, and plenty of black pepper. Taste for salt.

Serve with: Rigatoni, pappardelle, creamy polenta, or roasted spaghetti squash. A sprinkle of vegan parm never hurts.

Freeze + reheat: Cool completely. Portion into quart containers or freezer bags (leave ½ inch headspace). Freeze up to 3 months for best quality. Thaw in the fridge or rewarm from frozen over low heat with a splash of water.

Avery’s note: The brown lentils hold their shape while the red lentils melt into the sauce—minimal effort, maximum “slow-cooked” texture.

2) Chickpea, Tomato & Eggplant Braise (serves 6–8)

Pantry staples become a silky, spoonable braise. It starts bright and punchy and settles into a mellow, saucy bowl as it simmers.

Ingredients

• 3 tbsp olive oil

• 2 medium eggplants, diced (skin on)

• 1 large onion, sliced

• 4 cloves garlic, sliced

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp ground cinnamon

• 1 tsp smoked paprika

• 1 tsp sugar (optional, to balance)

• 2 (15-oz) cans chickpeas, drained and rinsed (or 3 cups cooked)

• 1 (28-oz) can whole peeled tomatoes, crushed by hand

• 1 cup vegetable broth

• 2 tbsp capers, rinsed

• 2 tbsp red wine vinegar

• Salt and black pepper

• Handful chopped parsley or mint

• Lemon wedges, for serving

Method

1. Heat 2 tbsp oil in a Dutch oven over medium-high. Add half the eggplant and sear until browned, 5–7 minutes; remove. Repeat with remaining eggplant, adding the last tbsp oil if needed.

2. Lower heat to medium. Add onion and a pinch of salt; cook until golden, 8–10 minutes. Stir in garlic and spices; cook 1 minute.

3. Return eggplant to the pot. Add chickpeas, tomatoes (with juices), broth, capers, and sugar if using. Bring to a gentle simmer.

4. Partially cover and cook 45–60 minutes, stirring occasionally, until the eggplant is tender and the sauce is luscious and thickened.

5. Stir in vinegar; taste for salt and pepper. Finish with herbs.

Serve with: Couscous, rice, or torn crusty bread. A dollop of vegan yogurt and a squeeze of lemon brighten it right up.

Freeze + reheat: Cool completely; portion in flat freezer bags for quick thawing. Reheat gently on low; finish with fresh lemon and herbs after warming.

Avery’s note: Browning the eggplant up front is the only “worky” step. After that, the pot pretty much takes care of itself.

3) Creamy Coconut Red Lentil Dal (serves 8)

Humble ingredients, deeply soothing outcome. Red lentils collapse into a coconut-tomato base with very little babysitting.

Ingredients

• 2 tbsp coconut oil (or neutral oil)

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 tsp grated fresh ginger

• 2 tsp curry powder or garam masala

• 1 tsp ground turmeric

• ½ tsp chili flakes (optional)

• 1 ½ cups red lentils, rinsed

• 1 (14-oz) can full-fat coconut milk

• 1 (14–15 oz) can diced tomatoes

• 4 cups vegetable broth or water

• 1 tsp salt to start (add more to taste)

• Juice of 1 lime

• Fresh cilantro, for serving

Method

1. In a large pot, warm oil over medium heat. Add onion and a pinch of salt; cook until translucent, 6–8 minutes.

2. Stir in garlic, ginger, curry powder, turmeric, and chili flakes; cook 1 minute.

3. Add lentils, coconut milk, tomatoes, and broth. Bring to a simmer, then reduce to low.

4. Cook uncovered 30–40 minutes, stirring every 10 minutes, until the lentils are soft and creamy. If it thickens too much, add water by the ¼ cup.

5. Stir in lime juice. Adjust salt to taste.

Serve with: Basmati rice, naan, or roasted cauliflower. For crunch, top with toasted coconut flakes or crispy shallots.

Freeze + reheat: Freeze in single-serve containers. Reheat gently with a splash of water or coconut milk to loosen.

Avery’s note: For extra richness, swirl in a spoonful of tahini right at the end. It’s a tiny step that makes the dal feel restaurant-luxe.

4) Sweet Potato, Black Bean & Chipotle Chili (serves 10)

If “cozy” had a flavor, this would be it: smoky chipotle, sweet orange cubes of potato, and beans that go creamy with time. It’s the meal I batch before a busy week because it freezes like a dream.

Ingredients

• 2 tbsp olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1–2 chipotles in adobo, minced, plus 1–2 tsp adobo sauce (to taste)

• 1 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp dried oregano

• 2 large sweet potatoes (about 1 ½ lb), peeled and cubed

• 3 (15-oz) cans black beans, drained and rinsed (or 4 ½ cups cooked)

• 1 (28-oz) can fire-roasted diced tomatoes

• 3–4 cups vegetable broth

• 1 tbsp cocoa powder (optional, for depth)

• 2 tsp soy sauce or tamari

• Salt and black pepper

• Lime wedges, for serving

• Chopped cilantro or scallions, for serving

Method

1. Warm oil in a big pot over medium heat. Sauté onion and bell pepper with a pinch of salt until softened, 6–8 minutes.

2. Add garlic and tomato paste; cook 2 minutes. Stir in chipotle(s), chili powder, cumin, and oregano; cook 30 seconds.

3. Add sweet potatoes, black beans, tomatoes, and 3 cups broth. Bring to a simmer, then reduce to low.

4. Cook uncovered 60–75 minutes, stirring every 15 minutes, until the potatoes are tender and the chili is thick. Add more broth if needed.

5. Stir in cocoa and soy sauce; taste for salt and pepper.

Serve with: Avocado, a swirl of vegan sour cream, tortilla chips, and plenty of lime.

Freeze + reheat: Chili thickens as it sits; loosen with water when reheating. Freeze in mason jars (leave headspace!) or bags laid flat.

Avery’s note: For a chunkier texture, mash a few sweet potato pieces against the pot at the end. It gives body without extra thickeners.

How I batch, freeze, and reheat like a pro (without extra work)

I learned this after too many freezer “mystery meals,” but the simplest systems stick:

• Cool it fast. Spread hot food in shallow pans to cool within 1–2 hours before freezing. If you’re in a rush, set the pot in a cold-water bath in the sink and stir occasionally.

• Package smart. Ladle soups and sauces into quart-size freezer bags, squeeze out air, and lay them flat on a sheet pan to freeze. Once solid, they file like books—space saver!

• Label clearly. Name + date + a tiny reheat note like “loosen with water” or “add lemon after warming.” Future you will thank past you.

• Reheat gently. Low heat, covered, with a splash of water or broth to loosen. Brighten with acid (lemon, vinegar) and fresh herbs right before serving.

Pantry swaps that keep things simple

One of my favorite parts of long-simmer cooking is how forgiving it is. If you’re missing an ingredient, there’s almost always a way around it.

• No red wine for the ragu? Use 1 tbsp balsamic vinegar plus ¾ cup extra broth.

• No eggplant? Zucchini works—add in the last 25 minutes so it doesn’t collapse.

• Low on coconut milk for the dal? Use cashew cream (½ cup soaked cashews blended with ¾ cup water).

• Out of black beans? Pinto or kidney beans play just as nicely in the chili.

• Gluten-free needs? Swap tamari for soy sauce and serve over polenta, rice, or gluten-free pasta.

A few flavor boosters (for almost zero effort)

• Aromatics early, acid late. Sweat onions/carrots/celery patiently; add lemon or vinegar right at the end to wake everything up.

• One “umami” move. A spoon of soy sauce, miso, or nutritional yeast adds backbone to any of these pots.

• Finish with fat. A swirl of olive oil or vegan butter turns “pretty good” into “restaurant-cozy.”

Final thought: cook once, relax twice

Think of these dishes as little time capsules of care.

You spend an hour or two at a gentle simmer and capture comfort for a weeknight you haven’t met yet.

That’s the kind of future planning I love—tiny upfront investment, delicious compound interest.