7 vegan dinners I batch-cooked for the whole week (and loved every bite)

Batch-cooking is my love language to future-me.

A couple of hours on Sunday, seven dinners in the bag, zero “what’s for dinner?” panic on Thursday.

Here’s exactly what I made, how I stored it, and how I kept it interesting all week.

I kept each recipe simple, pantry-friendly, and worthy of repeats.

Let’s cook.

1. Smoky sheet-pan chickpea fajitas

Chickpeas get crispy edges, peppers go sweet, onions caramelize.

Dinner becomes self-serve: tortillas + toppings.

You’ll need (serves 4):

• 2 cans chickpeas (rinsed, dried)
• 3 bell peppers, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp kosher salt
• Lime wedges, warm tortillas, avocado, cilantro, hot sauce for serving

Do this:

1. Preheat the oven to 425°F (220°C).
2. Toss chickpeas, peppers, and onion with oil and spices on a large sheet pan.
3. Roast 25–30 minutes, stirring once, until browned and tender.
4. Finish with a squeeze of lime.

Batch & store:
Cool completely. Portion into 4 containers. Refrigerate up to 4 days or freeze up to 2 months.

Reheat:
Skillet over medium with a splash of water to re-soften peppers, or air-fryer 5 minutes to re-crisp chickpeas.

Make it different:
One night pile it over rice instead of tortillas. Another night chop into a fajita salad with corn and romaine.

2. Creamy miso-tahini noodles with greens

Slurpable, rich, and fast. The sauce clings to everything and turns humble noodles into dinner.

You’ll need (serves 4):

• 12 oz whole-wheat spaghetti or udon
• 4 cups chopped kale or spinach
• 1/3 cup tahini
• 2 tbsp white miso
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1–2 tsp maple syrup
• 1–2 tsp toasted sesame oil
• 1 clove garlic, grated
• Warm water to loosen

Do this:

1. Cook noodles to al dente. Add greens to the pot in the last 60–90 seconds. Drain, reserving 1 cup cooking water.
2. Whisk tahini, miso, soy, vinegar, maple, sesame oil, and garlic with enough warm water to make it glossy and pourable.
3. Toss noodles and greens with sauce, thinning with reserved water until silky.

Batch & store:
Divide into 4 bowls. Top with scallions or sesame seeds if you like. Refrigerate up to 4 days.

Reheat:
Microwave with a splash of water and toss (tahini thickens when cold).

Make it different:
Stir in edamame or baked tofu cubes one night. Another night, add chili crisp.

3. Red lentil coconut dal

Rich, comforting, and essentially impossible to mess up.

It also freezes like a dream.

You’ll need (serves 6—hello leftovers):

• 1 tbsp coconut oil or olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder or garam masala
• 1 tsp turmeric
• 1 cup red lentils, rinsed
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth or water
• 1 tsp salt, more to taste
• Lime juice and cilantro to finish
• Cooked basmati or quinoa for serving

Do this:

1. Sauté onion in oil until translucent. Add garlic and ginger for 1 minute. Add spices and toast 30 seconds.
2. Add lentils, tomatoes, coconut milk, and broth. Simmer 18–22 minutes, stirring, until lentils soften and thicken.
3. Season, add a squeeze of lime, and shower with cilantro.

Batch & store:
Cool, then portion into 6 single-serving containers with rice. Refrigerate up to 5 days or freeze up to 3 months.

Reheat:
Stovetop over low with a splash of water, or microwave in 90-second bursts.

Make it different:
Swirl in spinach or frozen peas. Top with crispy shallots for crunch.

4. Maple-gochujang tofu with roasted broccoli

Sweet-spicy-savory sauce + crisp tofu = midweek hero.

I toss everything on one pan to keep dishes sane.

You’ll need (serves 4):

• 2 blocks extra-firm tofu, pressed and cubed
• 1 large head broccoli, florets and stems sliced
• 2 tbsp neutral oil
• 2 tbsp cornstarch
• 1/4 cup gochujang
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp soy sauce or tamari
• 1 tsp grated garlic
• Sesame seeds and scallions to finish
• Cooked rice for serving

Do this:

1. Heat oven to 425°F (220°C).
2. Toss tofu with 1 tbsp oil and cornstarch; arrange on half the sheet pan.
3. Toss broccoli with 1 tbsp oil and a pinch of salt; arrange on the other half.
4. Roast 25 minutes, flipping tofu once.
5. Whisk gochujang, maple, vinegar, soy, and garlic.
6. Toss hot tofu in sauce, return to the pan for 3–5 minutes to set and glaze. Sprinkle with sesame and scallions.

Batch & store:
Portion with rice and broccoli into 4 containers. Refrigerate 4 days.

Reheat:
Air-fryer 4–5 minutes to revive the edges, or microwave if you’re in a hurry.

Make it different:
Swap broccoli for green beans or cauliflower. Add orange zest to the glaze for a citrus kick.

5. Roasted tomato & white bean orzo bake

It’s cozy like lasagna, fast like a sheet-pan.

Leftovers taste better on day two (not mad about it).

You’ll need (serves 5–6):

• 1 pint cherry tomatoes
• 1 small red onion, sliced
• 4 cloves garlic, smashed
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp red pepper flakes
• 1 cup dry orzo
• 2 cups vegetable broth
• 1 can (15 oz) cannellini beans, rinsed
• 1/4 cup nutritional yeast (optional but nice)
• Handful basil, torn
• Lemon zest to finish

Do this:

1. Heat oven to 425°F (220°C).
2. Toss tomatoes, onion, and garlic with oil, Italian seasoning, salt, and chili flakes in a 9×13 baking dish. Roast 15 minutes.
3. Stir in dry orzo, broth, and beans. Cover tightly with foil and bake 18–20 minutes, until orzo is tender.
4. Stir in nutritional yeast, basil, and lemon zest.

Batch & store:
Cool, slice into squares, and pack 5–6 portions. Refrigerate up to 4 days or freeze up to 2 months.

Reheat:
Microwave with a splash of water. The orzo plumps right back up.

Make it different:
Add chopped olives or sun-dried tomatoes. Finish with toasted breadcrumbs for crunch.

6. Harissa-roasted veggie couscous bowls

These bowls are bold, bright, and assembly-friendly.

I roast once, then mix and match toppings all week.

You’ll need (serves 4–5):

• 1 eggplant, cubed
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 red onion, wedges
• 1 can chickpeas, rinsed
• 2 tbsp olive oil
• 2 tbsp harissa paste (mild or hot to taste)
• 1 tsp salt
• 2 cups instant couscous
• 2 cups boiling vegetable broth
• Zest and juice of 1 lemon
• 1/4 cup chopped parsley or mint
• Optional toppers: hummus, pickled onions, toasted almonds

Do this:

1. Heat oven to 425°F (220°C). Toss veg + chickpeas with oil, harissa, and salt; roast 25–30 minutes, flipping once.
2. In a bowl, pour boiling broth over couscous, cover 5 minutes, then fluff with lemon zest, juice, and herbs.

Batch & store:
Layer couscous and roasted veg into 4–5 bowls. Add hummus or nuts just before eating. Refrigerate 4 days.

Reheat:
Microwave bowls 1–2 minutes, then add cold toppings for contrast.

Make it different:
Swap couscous for farro or quinoa. Add a spoon of non-dairy yogurt to cool the heat.

7. Mushroom walnut “meatballs” with quick marinara

Hearty, herby, and twirl-worthy over spaghetti, polenta, or garlic bread.

They hold together without eggs, and yes—they’re freezer-friendly.

You’ll need (makes ~18 balls, 4–5 servings):

• 1 tbsp olive oil
• 12 oz mushrooms, finely chopped
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 cup walnuts, toasted and finely chopped
• 1 cup panko or fine breadcrumbs
• 2 tbsp ground flaxseed + 5 tbsp water (gelled)
• 2 tbsp soy sauce or tamari
• 1 tsp Italian seasoning
• Salt and pepper
• 24 oz jar marinara or homemade
• Fresh basil to finish

Do this:

1. Heat oven to 400°F (205°C). Line a sheet with parchment.
2. Sauté mushrooms and onion in oil until browned and dry; add garlic for 30 seconds. Cool slightly.
3. Stir in walnuts, panko, flax gel, soy sauce, Italian seasoning, and a good pinch of salt and pepper.
4. Scoop and roll into ~18 balls. Bake 20–25 minutes, turning once, until firm and browned.
5. Warm marinara in a pot. Simmer baked “meatballs” in sauce 5 minutes to marry.

Batch & store:
Cool completely. Portion balls + sauce into 4–5 containers. Refrigerate 4 days or freeze up to 3 months.

Reheat:
Saucepan over low heat, or microwave in 60-second bursts. Great over cooked spaghetti or creamy polenta.

Make it different:
Crumble leftovers into a sub with arugula and pickled peppers.

My simple prep schedule

I get asked how I fit this into one afternoon without losing my mind. Here’s the order that keeps things flowing and the oven busy:

1. Start the dal (simmers hands-off).

2. Press tofu; toss fajita veg + chickpeas on a pan; roast.

3. Slide in tofu + broccoli on another rack.

4. While the oven works, cook noodles and greens; whisk sauce.

5. Assemble couscous bowls while veg roasts.

6. Bake the orzo dish.

7. Sauté mushroom mixture and bake the “meatballs.”

Everything cools while I label containers and clean the counters.

Pantry and swap cheat-sheet

I keep a “batch box” in the pantry so I never run out of anchors:

Chickpeas, red lentils, coconut milk, orzo, spaghetti, gochujang, miso, tahini, canned tomatoes, cannellini beans, harissa, nutritional yeast, vegetable broth, flaxseed, panko.

Veg is flexible. If peppers are pricey, use carrots and onions. If kale looks tired, grab frozen spinach. If mushrooms are sold out, use finely chopped eggplant or tempeh for the “meatballs.”

Storage and labeling tips that save dinners

I portion in shallow containers so the food cools fast.

I label with the dish name + date and freeze a couple of portions on day one so Thursday-me still has something great next week.

I’ve mentioned this before but there’s a real mindset payoff here: deciding once beats deciding nightly. The energy you save at 7 p.m. can go into a walk, a book chapter, or calling that friend you’ve been meaning to call.

Handy links for the curious

Short, sweet conclusion: seven dinners, one session, and a happier week.

If you try any of these, tell me what you tweaked—I’m always stealing good ideas.