I batch-cooked 5 vegan recipes on Sunday — here’s what got me through the week

Let’s be honest: the middle of the week can be where good intentions go to die. Between late work calls, surprise errands, or simply the pull of the couch, cooking from scratch at 8 p.m. feels daunting. That’s where batch cooking comes in.

On the surface, it’s about convenience—less chopping and washing dishes during the week. But the bigger “why” is just as compelling:

• Health: You set yourself up for balanced, plant-forward meals instead of grabbing whatever’s easiest. 
• Climate: Cooking in larger batches reduces food waste and energy use from multiple cooking sessions. 
• Community: When you’re not scrambling at mealtime, you have more bandwidth to share food with neighbors, friends, or co-workers.

I put this to the test last week with five vegan recipes, all prepped on Sunday. Here’s the breakdown of how it worked and the exact dishes that got me through.

Step 1: chickpea curry with spinach

This was the heartiest meal of the week. Perfect for dinner and easy to pack for lunches.

Ingredients (4–6 servings):

• 2 cans (15 oz each) chickpeas, drained and rinsed 
• 1 large onion, diced 
• 3 cloves garlic, minced 
• 1 tbsp fresh ginger, grated 
• 1 tbsp curry powder 
• 1 tsp cumin 
• 1 tsp turmeric 
• 1 can (14 oz) coconut milk 
• 1 can (14 oz) diced tomatoes 
• 4 cups fresh spinach 
• 2 tbsp olive oil 
• Salt and pepper to taste 
• Cooked rice or quinoa, for serving

Instructions:

1. Heat oil in a large pot. Sauté onion until translucent, then add garlic and ginger. 
2. Stir in curry powder, cumin, and turmeric; cook until fragrant (1–2 minutes). 
3. Add chickpeas, coconut milk, and tomatoes. Simmer for 15 minutes. 
4. Stir in spinach until wilted. Season with salt and pepper. 
5. Serve over rice or quinoa.

Storage tip: Keeps well in the fridge for up to 5 days, or freeze portions for later.

Step 2: roasted veggie and quinoa bowls

These became my quick grab-and-go lunches.

Ingredients (4 servings):

• 2 cups quinoa, rinsed 
• 4 cups water or vegetable broth 
• 1 zucchini, sliced 
• 1 red bell pepper, chopped 
• 1 sweet potato, cubed 
• 1 red onion, sliced 
• 2 tbsp olive oil 
• 1 tsp smoked paprika 
• Salt and pepper to taste 
• Optional toppings: tahini drizzle, pumpkin seeds, fresh herbs

Instructions:

1. Preheat the oven to 400°F (200°C). Spread veggies on a baking sheet, toss with oil, paprika, salt, and pepper. Roast 25–30 minutes. 
2. Meanwhile, cook quinoa in water or broth until fluffy (15–20 minutes). 
3. Assemble bowls with quinoa as the base, topped with roasted veggies. Add optional toppings.

Storage tip: Store veggies and quinoa separately to keep textures fresh. Mix as needed.

Step 3: lentil taco filling

This one carried me through two Taco Tuesdays and a midweek burrito bowl.

Ingredients (4–6 servings):

• 1 cup dry green or brown lentils, rinsed 
• 3 cups vegetable broth 
• 1 tbsp olive oil 
• 1 small onion, diced 
• 2 cloves garlic, minced 
• 2 tsp chili powder 
• 1 tsp cumin 
• 1 tsp smoked paprika 
• 1 tbsp tomato paste 
• Salt to taste 
• Taco shells or tortillas, plus toppings (avocado, salsa, lettuce)

Instructions:

1. Cook lentils in broth until tender (about 20 minutes). Drain excess liquid. 
2. In a skillet, sauté onion and garlic in olive oil. Add chili powder, cumin, and paprika. 
3. Stir in cooked lentils and tomato paste. Season with salt. 
4. Serve in taco shells with desired toppings.

Storage tip: Lasts 4–5 days in the fridge. Can also be frozen in batches.

Step 4: creamy cashew pasta sauce

This sauce was the surprise hit—it dressed pasta one night, roasted veggies the next, and even worked as a dip.

Ingredients (makes 3 cups):

• 1 cup raw cashews (soaked in hot water 20 minutes, then drained) 
• 1 ½ cups unsweetened plant milk (oat or almond) 
• 2 tbsp nutritional yeast 
• 1 tbsp lemon juice 
• 2 cloves garlic 
• 1 tsp salt 
• Optional: pinch of nutmeg or smoked paprika

Instructions:

1. Blend all ingredients in a high-speed blender until smooth. 
2. Warm gently in a saucepan before serving.

Serving ideas: Toss with cooked pasta, drizzle over roasted broccoli, or use as a creamy base in wraps.

Storage tip: Keeps in the fridge 4–5 days. Sauce thickens when chilled—just thin with extra plant milk when reheating.

Step 5: breakfast chia pudding with berries

Prepping these jars on Sunday meant I never skipped breakfast.

Ingredients (4 servings):

• ½ cup chia seeds 
• 2 cups unsweetened almond milk 
• 2 tbsp maple syrup (or to taste) 
• 1 tsp vanilla extract 
• 1 cup fresh or frozen berries 
• Optional: granola or coconut flakes for topping

Instructions:

1. Mix chia seeds, almond milk, maple syrup, and vanilla in a bowl or large jar. Stir well. 
2. Refrigerate at least 2 hours (or overnight), stirring once midway to prevent clumps. 
3. Portion into jars and top with berries.

Storage tip: Keeps up to 5 days in the fridge. Perfect for grab-and-go mornings.

What surprised me

• Time saved: I estimated I cut cooking time during the week by about 70%. 
• Food waste: Zero greens wilted in the crisper, and not a single container went bad. 
• Energy shift: Weeknights felt lighter. With dinner handled, I went on an extra run, read before bed, and even dropped soup off at a neighbor’s.

How to try this yourself

If you’re new to batch cooking, start with just two or three recipes. Look for ones with overlapping ingredients, and choose at least one dish you can freeze.

Here’s a simple starter combo:

• Big batch of lentil chili 
• Roasted veggies and quinoa 
• Overnight oats with fruit

That’s breakfast, lunch, and dinner largely covered for three days. Scale up from there.

The upshot

Batch cooking doesn’t just save time—it changes the way your week feels. By front-loading effort on Sunday, you create space for healthier meals, lower stress, and a lighter footprint on the planet.

For me, the real win wasn’t just the chickpea curry on Tuesday night. It was having the mental bandwidth to enjoy the evening instead of scrambling. And that, more than anything, is why I’ll keep doing it.