Feed a Family with These 13 Big-Batch Plant-Based Recipes

Cooking is a joy, but making every meal from scratch can get tedious, not to mention time consuming. And that’s where big-batch cooking comes in. We’ve created a list of plant-based recipes that are well suited for families (and leftovers). To do this, we looked through our Meatless Monday recipe database to find dishes that don’t require a lot of preparation, are easy to scale up, and are hearty, nutritious, and filling.

Although not all the recipes listed below are main dishes, they can still be prepared in large quantities and can be used to accompany other meals as side dishes or mid-day snacks.

From Moroccan split pea soup and roasted chimichurri vegetables to Thai pumpkin curry and green tea pesto pasta the options for bulk cooking are only limited by your imagination — and maybe the size of your stock pot.

This Monday, do yourself a favor and cook a batch that’s big enough for leftovers. 

Black Bean Sesame Veggie Hash

This recipe is an opportunity to get creative. Add whatever vegetables you have on hand and cook them up in your biggest skillet with some soy sauce, scallions, garlic, and chile oil.

For the Black Bean Sesame Veggie Hash recipe, click here.

Chimichurri Roasted Vegetables

Pungent and flavorful, these roasted vegetables can be prepared in bulk. The aromatic parsley-based chimichurri sauce is easy to scale up as well.

For the Chimichurri Roasted Vegetables recipe, click here.    

Freekeh Pilaf

Swapping out rice for freekeh — an ancient grain made from roasted green durum wheat — makes for a healthier and more textured version of this classic dish. As with any pilaf, the flavor is only as good as the broth you use to cook it in, so make sure to use a nice, flavorful vegetable stock when cooking.

For the Freekeh Pilaf recipe, click here.

Ginger Orzo Brussels Sprouts Salad

Chunks of butternut squash and Brussels sprouts makes this fragrant and flavorful ginger orzo more of a main meal than a side dish. The recipe serves eight, so expect leftovers, which is a plus because the flavors become more pronounced after they spend a night in the refrigerator.

For the Ginger Orzo Brussels Sprouts Salad, click here.

Green Tea Pesto Pasta

An exceptionally unique recipe, this green tea pesto pasta is perfect to make in big batches. You can also make extra sauce and keep it in a plastic container for when pasta cravings hit. Add any variety of vegetables — cherry tomatoes, zucchini, broccoli — to add some oomph to the meal.

For the Green Tea Pesto Pasta recipe, click here.

Lemon Ginger Peas

Frozen peas are humble ingredients, but they can be wonderfully delicious. This dish is simple to prepare and can be made in large batches, depending on how many bags of frozen peas you’re willing to store in your freezer. Experiment with different seasoning combinations to keep your taste buds guessing.

For the Lemon Ginger Peas recipe, click here.

Meatless Brown Rice Jambalaya

This meat-free jambalaya is packed with smoke, heat, and creole flavor. The recipe feeds six and doesn’t require much in terms of prep — just sauté the aromatics, pour in the stock, beans and rice, bring to a boil, and simmer away until the rice is fluffy and tender.

For the Meatless Brown Rice Jambalaya recipe, click here.

Moroccan Split Pea Soup

No matter the season, a hearty cauldron of split pea soup can feed an army. Besides being incredibly affordable, split peas are easy to prepare and packed with protein and fiber. Moroccan-inspired seasonings add a refreshing punch of flavor to each spoonful.

For the Moroccan Split Pea Soup recipe, click here.

Quick and Easy Hummus

Making your own hummus is so much more affordable than buying it prepackaged at the store. Double or triple this recipe (depending on the size of your food processor), and have delicious, creamy hummus available all week.

For the Quick and Easy Hummus recipe, click here.

Roasted Parsnip and Spinach Shepherd’s Pie

Hello leftovers. Making a platter of this shepherd’s pie will feed a large family. Prep the platter the day before cooking and store in the refrigerator if you want an easy weeknight meal.

For the Roasted Parsnip and Spinach Shepherd’s Pie recipe, click here.

Thai Tofu Pumpkin Curry

This recipe can easily be doubled if you want an extra few servings the following day. Although it calls for pumpkin, feel free to incorporate eggplant, extra tofu, or a bag of frozen spinach to add more heft to the dish.

For the Thai Tofu Pumpkin Curry recipe, click here.

Vegetarian Gumbo

Gumbo gets its color and flavor from its roux — a paste-like mixture of flour and fat. This recipe is rich, decadent, packed with vegetables, and easy to scale up.

For the Vegetarian Gumbo recipe, click here.

Zucchini Scallion Cakes

As simple as making pancakes, you can whip up a few dozen of these lemony zucchini cakes in no time.

For the Zucchini Scallion Cakes recipe, click here.

Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.