Make a batch of this soup and freeze it. With a crusty roll it’s one of the most satisfying veggie meals I make. All the ingredients are what you’d find in your food cupboard with the exception of fresh thyme, which keeps for weeks. You can drizzle the flavoured oil on top and freeze that too.
Nigella does a really nice recipe for cornbread-topped chilli. You can do veggie/bean chilli ahead or in a slow cooker then make up the topping and pop it in the oven for half an hour and dish it up with salad, sour cream and/or guacamole.
Good old vegetable soup is great too - carrots, onion, celery, peppers, potato or lentils and veg stock and you've got a really nice dinner in about half an hour.
Veggie pho - make up some veg stock and chuck in some ginger, garlic, shredded carrot and cabbage or bok Choy, then add some quick cooking noodles. Beansprouts, coriander, sliced spring onions if you have them can go in at the last minute.
I also batch cook and freeze some stuff - currently I have stashed 2 veggie moussakas, four individually portioned veggie tagines (just need the cous cous cooked) and also Linda McCartney's Mozzarella burgers are godlike. With chips and peas and a big dollop of mayo.
fajitas with wraps. sweet potato or potato wedges with a catalogue of seasoning options. roasted sweet potato and carrots and red onions on tray with some peppers and any otjer veg you choose.salt pepper garlic.keep in fridge too.great for stiring through with jar of bolognase sauce for pasta or toast or potatos. jacket potatos.if you have time oven cook if not start in the microwave. par boil some potatos.then set on tray and slightly 'smash' down,add minced garlic salt and option sprinkling of cheese. what pasta do you have?could you try new recipes. tortilini with pesto there are some lovely rice one pot dishes around couscous with roasted veggies. carrot and potato rosti with poached eggs.