Reduce your kitchen cooking time without sacrificing flavor by cooking up big batches of these vegetable-forward plant-based meals that are sure to give you leftovers.
From the abundance of delectable seasonal produce, to reimagining classic dishes of our childhood, these plant-based recipes are perfect to cook up for a hardy dinner and enjoy leftovers for days for quick lunches or dinner. Bonus: they’re full of fiber, kids love them, and they taste better the second (or third!) time around.
Mollie Katzen’s Sesame Noodles (Adapted from The Enchanted Broccoli Forest)
This beloved Mollie Katzen recipe from her iconic Moosewood-era cookbook has earned its place as a vegetarian classic. Simple to prepare and endlessly versatile, the sesame noodles deliver deep, nutty flavor balanced by brightness and heat.
The magic lies in the unexpected combination of ingredients: peanut butter, soy sauce, garlic, vinegar, and a touch of sweetness, all tossed with noodles to create a rich, silky sauce. A generous sprinkle of red chili flakes adds warmth, while scallions lend freshness. The result is a satisfying, slurpable dish that holds up beautifully at room temperature or chilled.
Ideal for weeknight dinners or lunch leftovers, it’s a recipe that welcomes adaptation. Topped with pan-crisped tofu, roasted vegetables, or even a handful of chopped peanuts, it can be easily transformed into a heartier meal. The sauce clings well to soba or rice noodles too, making it an easy favorite across dietary preferences.
Like all good classics, it leaves room for improvisation, but the core stays timeless: noodles, sauce, and the quiet perfection of peanut butter meeting heat.
Buffalo Vegan Chicken Mac N’ Cheese With Dairy-Free Jalapeño Ranch
Who doesn’t love mac n’ cheese? It’s a dinner staple all right, but this isn’t the Blue Box of your childhood. This recipe from Lauren Toyota gets a modern, vegan twist with two of my absolute favorites: plant-based chicken and buffalo sauce. It’s a meal match you won’t soon forget.
A note on vegan chicken: there are a lot of options on the market (like a whole lot), which can make it difficult to know which is best for a dish like this. If you’re going all out, pick a fried chicken. A few standouts include Daring Foods, VFC, and Hungry Planet. But give a few different ones a try and see which one works best for you. There are likely to be new contenders on the market by the time you read this, anyway!
Whichever chicken you decide on, you’ll say goodbye to boring dinner forever and a refreshed hello to leftovers with this recipe.
Jamie Oliver’s Quick Veggie Curry
When doesn’t curry hit the spot? It’s such a satisfying dish with so many variations. Case in point: this quick curry from Jamie Oliver. He recommends subbing in whatever veggies you have in your fridge and that’s an invitation too hard to pass up. Use beans, tofu, or tempeh as a base, or stick with Oliver’s chickpeas for a more traditional take on Chana Masala.
But everyone knows the very best part of curry night is the leftovers. Whether you mix it into your tofu scramble for breakfast, serve up with naan for lunch, or have it again for dinner, curry is the dish that keeps on giving. And don’t be shy about giving this to the kiddos, either! Kids love to explore new flavors and textures, so start them young. Just leave chili flakes and cayenne out.
Vegan Black Bean Stuffed Sweet Potatoes With Coconut Sour Cream and Guacamole
Part taco, part loaded potato, this plant-based dish brings bold flavors and feel-good nutrition to the table in under an hour. Sweet potatoes are roasted until tender, then split and piled high with seasoned black beans, corn, creamy guacamole, and a tangy coconut-based sour cream.
It’s a satisfying, family-friendly meal that’s as colorful as it is customizable. Packed with fiber and beta-carotene, the sweet potato forms a naturally sweet, nutrient-dense base for savory toppings. Black beans provide protein, while the optional add-ins — vegan taco meat, lentils, sautéed tempeh, or pinto beans — offer endless ways to switch it up.
This recipe also lends itself well to batch cooking. Roast a few extra potatoes and keep toppings prepped in the fridge for quick lunches or weeknight dinners. Whether plated simply or built into a full spread with salsa, pickled onions, and greens, it’s a vibrant, satisfying meal with just the right balance of comfort and freshness.
Tofu Quiche Recipe
Who says quiche is just for brunch? This tofu quiche is a perfect dinner, too. It’s warm and flavorful and a break from some of the heavier dinner dishes.
These days, there is all manner of egg replacements you can use to mimic the taste and texture, but I’m a sucker for a simple tofu quiche. This recipe calls for a homemade crust, but use store-bought to save time. You can go crustless altogether and make it a frittata, too. Just pour the batter into a cast-iron skillet and bake it in there.
You can easily add as many or as few vegetables to your quiche as you like. This one features cherry tomatoes, mushrooms, and spinach, but you can add in broccoli florets, chopped arugula, or kale. Or make it extra herby and go with fresh chives and parsley. Serve with a side salad or steamed veggies, and you’ve got the perfect dinner. But be sure to save a slice or two for the next day.
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