FoodVEGETARIAN 7 Vegetarian Meals You Can Cook Once And Eat All WeekByMARYGRACE TAYLOR FOR RODALESORGANICLIFE.COM

                       MARYGRACE TAYLOR FOR RODALESORGANICLIFE.COM
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FoodVEGETARIAN

7 Vegetarian Meals You Can Cook Once And Eat All Week

ByMARYGRACE TAYLOR FOR RODALESORGANICLIFE.COMJUNE 13, 2017

VEGMEALS_BALSAMIC-DIJON-TEMPEH-BUDDHA-BOWLS-1000.JPG

PHOTOGRAPH COURTESY OF MAKING THYME FOR HEALTH

It's no secret that prepping your food on the weekend makes it easier to eat right during the week. There's no need to order takeout or nuke that frozen mac and cheese when you've got a healthy meal in the fridge, right?

Right, you say. But what if you're trying to meal prep without the meat? Beef chili or turkey Bolognese can hang out in the fridge for a few days—and even get more flavorful. But salads get wilted and soggy within a few hours. And pasta always seems to dry out when you reheat it. 

All's not lost, though. By choosing hearty ingredients and the right types of dishes, it's totally possible to prep vegetarian meals that will taste delicious all week long. These 7 recipes can help you get started.  

(Find out how to stop the craving cycle before it starts and burn fat around the clock with the naturally sweet, salty, and satisfying meals in Eat Clean, Lose Weight & Love Every Bite.)

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SUMMER LENTIL AND OKRA GUMBO

1/7 PHOTOGRAPH COURTESY OF WILL FROLIC FOR FOOD

Summer Lentil and Okra Gumbo

Hearty soups and stews not only last in the fridge for days, their flavor actually gets better with time. But if you're bored with the usual lentil or black bean soup, try this meatless take on gumbo from Will Frolic for Food. Okra, peppers, and lentils get the Cajun flavor treatment with fresh oregano, thyme, rosemary, whole coriander seeds, hot peppers, and plenty of garlic. Make a big pot on Sunday and enjoy it over brown rice, with cornbread, or ladled over a sweet potato. 

MORE: 4 Healing Soups To Boost Your Immune System

Black Bean Enchilada Casserole

2/7 PHOTOGRAPH COURTESY OF ABERDEEN'S KITCHEN

Black Bean Enchilada Casserole

Aberdeen's Kitchen nestles black beans, bell peppers, and corn in between layers of corn tortillas, earthy red enchilada sauce, and melty jack cheese. The result is a mouthwatering Tex Mex-style lasagna that's delicious hot out of the oven—or reheated days later. Make a double batch and stick the second casserole (uncooked) in the freezer for another week. 

MORE: 14 Vegetarian Foods That Have More Iron Than Meat

Beet, Cabbage, and Kale Salad

3/7 PHOTOGRAPH COURTESY OF FED AND FIT

Beet, Cabbage, and Kale Salad

Yup, you can make salads ahead of time. The key is using sturdy vegetables that can stand up to your dressing instead of turning mushy—and Fed and Fit's Beet, Cabbage, and Kale salad fits the bill. The crunchy shredded veggies are tossed in a tart, creamy dressing made with sunflower seed butter, fresh lemon juice, fresh grated ginger, and apple cider vinegar. Try using it as the base for bowls with quinoa, cubed tofu or tempeh, sliced avocado. 

MORE: 6 High Protein Salads That Have No Chicken Whatsoever

Winter Vegetable Curry

4/7 PHOTOGRAPH COURTESY OF RUNNING TO THE KITCHEN

Winter Vegetable Curry

Curry doesn't just stay good for days—it's also more versatile than you think. Running to the Kitchen's chickpea, cauliflower, butternut squash, and kale curry is delicious over rice or noodles, but it's also great for breakfast with a poached egg or ladled over a thick slice of whole grain toast. Best of all, you can swap the veggies out for whatever's in season. (Here are 9 ways to eat more anti-inflammatory turmeric in any meal.)

Mediterranean Chickpea Casserole with Spinach and Feta

5/7 PHOTOGRAPH COURTESY OF NATURAL GIRL MODERN WORLD

Mediterranean Chickpea Casserole with Spinach and Feta

Instead of pureeing chickpeas into hummus or tossing them into salads, try them in a make-ahead casserole. Natural Girl Modern World simmers them in a spiced tomato broth with fresh spinach before topping the mixture with feta cheese and broiling it until browned. It's tasty with roast potatoes, whole wheat pita, or even scrambled eggs or tofu. And it'll keep in your cold box for days. 

MORE: 10 Best Foods To Prep On Sunday So Your Meals Are A Breeze All Week

Lentil Salad with Roasted Cauliflower and Mushrooms

6/7 PHOTOGRAPH COURTESY OF WELL PLATED

Lentil Salad with Roasted Cauliflower and Mushrooms

You've always got the makings for a meal when there's a bean salad in the fridge. Though this one from Well Plated is so good, you might be tempted to devour it all in one sitting. Tender brown lentils, roasted cauliflower florets, wild mushrooms, and walnuts are tossed in a tangy, easy to make red wine vinaigrette. Add in some arugula at the last minute (so it doesn't get soggy) for a pop of peppery flavor, or leave out the greens and stuff it into a pita or toss it with whole wheat pasta. 

MORE: 4 Grain-Free High-Protein Pastas You Can Feel Good About Eating

Balsamic Dijon Tempeh Buddha Bowls

7/7 PHOTOGRAPH COURTESY OF MAKING THYME FOR HEALTH

Balsamic Dijon Tempeh Buddha Bowls

Bowls are perfect for meal prepping because you can ready all of your components separately, pack them in individual containers, and assemble whenever you're ready to eat. These ones, from Making Thyme for Health, are both flavorful and easy to make. The balsamic Dijon tempeh and veggie mix are all roasted at the same time. While they're in the oven, you can cook the nutty freekeh and whisk up the easy Dijon sauce—it's just mustard, balsamic vinegar, and maple syrup.

MORE: Is Soy Good Or Bad For You? We Have The Science-Backed Answer 

The article 7 Vegetarian Meals You Can Cook Once And Eat All Week originally appeared on Rodale's Organic Life.

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