Vegetarian meal prep ideas for the week ahead

[Glitterbiscuits]

What can I make that will keep in the fridge or freezer?
I don’t want pasta, chilli or curry.
I can make a cous cous salad. I could make frittata.
There have been too many days where I’ve ended up with oven chips, pizza or cheese and crackers because I am so tired after work. With the nights getting darker I can only see this getting worse.
Im in a food slump.

Please inspire me!

My go to’s are mainly different types of curry and chilli’s so can’t really help but interested to hear what’s suggested!!

soups could be nice as the weather cools.

Do you like stew?
Frozen jacket potatoes are quick and easy.,
Vege filled hearty soup is lovely in the evening with toast 💞

A vegetable stew could be nice if I can find a good recipe.
Jacket Potatoes I prefer done in the oven so a bit slow for after work. Or can they reheat and keep the skins crispy?

Veg moussaka?

Stir fry veg with tofu and peanut butter noodles?

I suppose I could chop all the veg on Sunday. How long would it keep in the fridge? 48 hours?

For jacket potatoes have you tried doing them in the microwave then whacking them in a high oven for 10-20 mins to crisp up? Much quicker than doing fully in the oven.

Second a tofu stir fry - I like mine with rice and make up a quick sauce with garlic, chilli, ginger, soy sauce, miso paste, honey, sesame oil and lemon juice, plus whatever veg I have in the fridge.

Other ideas:
Harrissa roasted sprouts, halloumi and broccoli (very easy, I serve with flatbreads and make a mint yoghurt sauce) https://thehappyfoodie.co.uk/recipes/spicy-harissa-sprouts-and-broccoli-with-halloumi-and-spinach/

These tahini lentils are a staple in my house - I make it in massive batches as it freezes really well. Freeze in portions with the individual garlic cloves at the top of each tub, then just whizz up the tahini dressing fresh each time. https://www.theguardian.com/food/article/2024/may/11/lentils-pomegranate-molasses-lemon-tahini-recipe-vegan-meera-sodha

I also often make a Caesar salad with cubed halloumi (either fried or roasted) and quick homemade croutons using ciabatta with shop bought dressing.

Just realised some of my suggestions above aren’t necessarily ‘make ahead’ but all very quick to do from scratch on the night

My apologies OP if this has been posted before.
When I'm at work for 8 hours I pierce the potatoes with a fork, rub some oil and salt over the potato, and wrap each potato and a piece of baking foil.
They will cook on low for 8 hours .To crisp them up quickly, unwrap the soft baked potatoes, and put them in an air fryer at 180-200 C , or under an oven broiler/ grill for about 5-10 minutes, until the skins get crispy or blistered.

I make veg soup with frozen veg, no peeling or chopping and with some garlic and ginger, then whizzed up it's great. Add potato for a really thick consistency. Dollop of Greek yogurt or creme fraiche, nice bread and sorted. I often sprinkle grated cheese on top in the bowl for extra protein.

I also use frozen veg steamed for a bit then whizzed and add tomato sauce/ragu and baked beans and simmer it for a "bolognaise" sauce with pasta. Add cheese again!

Both can be made in advance. Both the soup and the sauce can be frozen in portions. It is safe to refreeze the veg since they are cooked first then re frozen. Well I've been doing it for years and am still here!

Lentil cottage pie, soups, aubergine and feta bake, halloumi stew, goat cheese and pepper bake etc
I also like to freeze mash potatoes, tomato pasta sauce, curry sauce, roast veg, tofu and paneer chunks so I can throw things together without having to make a whole meal.

I make quesadilla and keep for the week - makes 4-8 meals depending on sides

Parmagiana
Lasagne with lentils and spinnach
Soup - leek, Butternut Squash, bean, Thai coconut
Lent shepherd’s pie
mushroom risotto
ratatouille - eat on a baked pot with veggie sausages
potato gratin
Mushroom stroganoff

Just buy a bag of pre cut veg if you are really lacking time and energy

Smashed falafel - I spread it onto wraps, layer with baking paper and freeze. Can then cook from frozen in a few mins and add some salad.

Can do traditional, beetroot or sweet potato variations.

feelgoodfoodie.net/recipe/smash-falafel-pita/

I know you said no curry but a Thai green curry makes a nice change. I’d have it with tofu.

Quick meals - veggie sausages with ready made mash and peas
spinach and ricotta tortellini with pesto

Chop onions, peppers, mushrooms and black beans and mix with fajita spices then keep in the fridge. Just needs popping in a frying pan on the night and have in wraps with avocado or grated cheese or sour cream

I’ve been making a batch of sweetcorn or courgette fritters and then reheating them in the air fryer. They are fine in the fridge for a few days.

Sweetcorn chowder https://katybeskow.com/sweetcorn-chowder/

Cook a batch of tofu in the air fryer and then use it in a Thai curry on one night and either banh mi or a stir fry on another.

Does your oven have a timer? It was a huge game changer when discovered mine did, years after getting it.

I use alot of recipies from the Green Roasting Tin, and would reccomend it. Loads of ideas, most of which can be prepped ahead (although I do also love a batch cooked chilli!!)

Most chopped veg will easily keep for 4 days or more in tupperware in the fridge. The chunkier it is the better it keeps.

The airfryer makes it so easy. Have tubs of chopped veg premixed with oil and different spices/ herbs in the fridge. Chuck it in the air fryer and add boiling water to some couscous and you have roasted veg and couscous in under 15 mins. Make another tub with halloumi and spices (or use shop bought falafel) and you have the contents of a wrap just add hummus and a handful of salad leaves, another tub of chopped veg to chuck in a quick omelette and another for a stirfry type dish, noodles are quicker than rice, just stick in bowl, add boiling water and let them soak while you cook then drain and add last min. Use the bowl you'll eat the stir fry out of and it warms the bowl up too!

If you have a slow cooker you can prep a soup, dahl or stew a few days in advance and then put on to cook in the morning when you leave. Dinner ready when you arrive home and a portion to freeze for the following week.

Airfryer potato wedges freeze and reheat really well. Roasted veg can be frozen to use in soups/ sauces/ wraps /salads.