make ahead vegetarian meals?

[Anonymous]

now that I'm back at work and baby is older, I REALLY want to get into making a few meals on Sunday for the week - put them in containers with directions on the lid for husband to follow (bake at 375 for 35 minutes, etc).

However, I can't find many vegetarian make ahead options.

I'm totally find with even mostly made stuff.

This week, I pre-made stuffed shells and veggie enchillada casserole. But I'd like to get 3-4 meals ready to go. I don't plan on freezing them. I just can't think of anything else besides pasta dishes and an enchillada casserole (which isn't DH's favorite thing). I've checked Pinterest but maybe I'm searching for the wrong thing?

If you're a veggie and do this, I'd love to know what you're cooking!

[Anonymous]

I cook on the weekends and reheat during the week. I'll make a big batch of roasted veggies and chickpeas on Sunday--we make into tacos/burritos one night, serve with rice another. Rice and beans, which can also be put into burritos or served with rice. Chop veggies and serve on salad or pizza. All I have to do during the week is assemble

[Anonymous]

Not an entire meal, but this veggie burger recipe is a huge hit in my house: http://www.washingtonpost.com/pb/recipes/bgr-veggie-burgers/12648/ They're delicious, easy to make, and keep in the fridge/freezer really well.

Another dish that reheats well is this mattar paneer recipe: http://www.food.com/recipe/mattar-paneer-85853 Getting to the indian grocery to get the paneer is a bit of a trip for me, so I usually triple the recipe and stock up the freezer with the leftovers.

[Anonymous]

If you like Indian and Thai food then there are several options:

1) Chana masala
2) Spinach with either paneer or potatoes ( not a fan of tofu I this dish but it can be substituted)
3) Thai curry: I get one of the small tins of Mae Ploy curry paste, light coconut milk and an assortment of veggies and tofu.
The Indian food can be served with rice or flatbreads, with a green salad or raita. We eat the Thai curries with jasmine rice.

[Anonymous]

A big pot of lentil soup is always a hit in my house, especially with some crusty bread and cheese on the side.

I also like to make up a bunch of lentil taco filling, for quick quesadillas, or taco salads (add bagged lettuce, cherry tomatoes, frozen corn, grated cheese, salsa, plain yogurt, none of which need to be cooked of fiddled with.

[Anonymous]

-lentil soup, other bean soups, veggie chili
-prepare grilled cheese and veggie sandwiches that you can throw in the pan
-cook up greens and beans and shred cheese and then make bean, veggie and cheese quesadillas
-dumplings filled with veggies and mashed tofu keep well
-pasta or grain salads with protein in them
-casserole of quinoa or brown rice with cheese, nuts and veggies.
-frittatas keep well
-fried rice with vegetables, eggs and even nuts thrown in for protein

[Anonymous]

Op here. Do you just microwave some of this stuff the night of?

I've been baking them. My husband is a horrible cook (well, incompetent) so I like the idea of 'stick in oven, walk away' lol

[Anonymous]

We like a vegetarian shepherd's pie. Try one with lentils and not just mushrooms.

[Anonymous]

In response to OP's question about heating

Anonymous wrote:-lentil soup, other bean soups, veggie chili DEPENDING ON HOW MUCH YOU'RE HEATING UP, EITHER IN A POT, OR INDIVIDUAL BOWLS IN THE MICROWAVE
-prepare grilled cheese and veggie sandwiches that you can throw in the pan COOK IN PAN OR YOU COULD BAKE
-cook up greens and beans and shred cheese and then make bean, veggie and cheese quesadillas WE USUALLY COOK IN PAN BUT YOU COULD BAKE
-dumplings filled with veggies and mashed tofu keep well BOIL OR MICROWAVE
-pasta or grain salads with protein in them EAT COLD OR ROOM TEMPERATURE
-casserole of quinoa or brown rice with cheese, nuts and veggies. MAKE CASSEROLE OVER WEEKEND BAKE RIGHT BEFORE EATING
-frittatas keep well COOK OVER THE WEEKEND AND EAT COLD OR ROOM TEMP. YOU CAN PUT IN MICROWAVE OR OVEN TO HEAT IF YOU REALLY WANT TO.
-fried rice with vegetables, eggs and even nuts thrown in for protein MICROWAVE OR HEAT IN PAN

[Anonymous]

Anonymous wrote:Op here. Do you just microwave some of this stuff the night of?

I've been baking them. My husband is a horrible cook (well, incompetent) so I like the idea of 'stick in oven, walk away' lol

I'm PP from 14:38. The veggie burgers need to be pan-fried right before you eat them, hopefully your DH can handle that! The mattar paneer, assuming you freeze it in individual portions, is "stick in oven/microwave, walk away"

[Anonymous]

We do a lot of

crockpot lasagna
crockpot soups - split pea
black bean quesadillas - very quick, just grate some cheese ahead of time
black bean salads (beans, cheese, tomatoes, avocado, dressing of choice)

[Anonymous]

Years ago I bought a cookbook on vegetarian pasta sauces. Basically, any sauce without cream, you can freeze, thaw in the fridge overnight, and put over pasta or rice.