As busy professionals, we all want to make the most of our weekends. Whether that means spending quality time with friends and family, catching up on our favorite TV show, or just taking some much-needed time to unwind, the last thing we want to do is spend hours in the kitchen prepping meals for the week ahead.
Luckily, with some careful planning and a few simple recipes, you can make weekend-batch cooking a breeze – even if you’re vegan. Here are some easy, delicious vegan recipes that are perfect for batch cooking on the weekends.
1. One-Pot Pasta
If you love pasta but hate all the cleanup that comes with it, this one-pot pasta recipe is about to change your life. It’s quick, easy, and only requires one pot, meaning you’ll spend less time cleaning up afterwards.
To make the dish, you’ll need:
– 1 pound of pasta (your choice of shape)
– 4 cups of vegetable broth
– 1 can of diced tomatoes
– 1 onion, diced
– 4 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of dried oregano
– Salt and pepper, to taste
To get started, heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the vegetable broth, diced tomatoes (with their juice), pasta, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 25 minutes, stirring occasionally, until the pasta is cooked through and the sauce has thickened. Divide the pasta into individual serving containers and store in the fridge or freezer for easy weeknight meals.
2. Slow Cooker Black Bean Soup
There’s nothing quite as comforting as a warm bowl of soup on a cold day, and this slow cooker black bean soup is no exception. Simply gather the following ingredients:
– 2 cups of dried black beans, soaked overnight
– 4 cups of vegetable broth
– 1 can of diced tomatoes
– 1 onion, diced
– 4 cloves of garlic, minced
– 1 tablespoon of chili powder
– 1 tablespoon of ground cumin
– Salt and pepper, to taste
To make the soup, combine all the ingredients in a slow cooker and stir to combine. Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender and the soup is thickened. Serve hot, or portion into individual containers for easy meals throughout the week.
3. Vegetable Curry
Curry is a versatile dish that can be customized to your liking. This particular recipe is packed with vegetables and flavor, and is perfect for cozy weekend cooking.
To make the curry, you’ll need:
– 2 tablespoons of coconut oil
– 1 onion, diced
– 4 cloves of garlic, minced
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– 1 teaspoon of turmeric
– 1 teaspoon of paprika
– 1 can of diced tomatoes
– 2 cups of vegetable broth
– 2 sweet potatoes, peeled and diced
– 2 carrots, peeled and diced
– 1 bell pepper, diced
– 1 cup of green beans, trimmed and cut into small pieces
– Salt and pepper, to taste
To begin, heat the coconut oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the spices and cook for 1 to 2 minutes, until fragrant.
Add the diced tomatoes, vegetable broth, sweet potatoes, carrots, bell pepper, and green beans to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 25 minutes, until the vegetables are tender and the sauce has thickened. Season with salt and pepper, to taste, and serve over rice or quinoa. Alternatively, divide into individual containers for easy meals throughout the week.
4. Vegan Chili
No vegan batch cooking list would be complete without a hearty chili recipe. This particular recipe is packed with protein and flavor, and is perfect for chilly weekend evenings at home.
To make the chili, you’ll need:
– 1 tablespoon of olive oil
– 1 onion, diced
– 4 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 jalapeño, seeded and diced
– 2 cups of vegetable broth
– 1 can of diced tomatoes
– 2 cans of kidney beans, drained and rinsed
– 1 can of corn, drained and rinsed
– 1 tablespoon of chili powder
– 1 teaspoon of ground cumin
– Salt and pepper, to taste
Begin by heating the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the bell peppers and jalapeño and cook for an additional 3 to 4 minutes.
Add the vegetable broth, diced tomatoes, kidney beans, corn, chili powder, and cumin to the pot. Bring the mixture to a boil and then reduce the heat and simmer for 45 minutes to 1 hour, until the chili has thickened and the flavors have melded together. Season with salt and pepper, to taste, and serve with your choice of toppings, such as avocado, cilantro, or vegan sour cream. Alternatively, divide into individual containers for easy meals throughout the week.
With these easy vegan recipes, weekend-batch cooking has never been simpler. Spend less time in the kitchen and more time doing what you love – all while still enjoying delicious, healthy vegan meals throughout the week.