9 make-ahead vegetarian recipes for effortless summer dinners

Make-ahead vegetarian dinners that keep busy summer nights easy, satisfying, and far less likely to end in instant noodles.

When I was young, I relished the seemingly endless days of summer. As a working adult, however, the extra daylight tends to trick me into working longer. By the time I log off, work out, and get home, it is often past 7 p.m., and all I want to do is collapse onto the sofa. Having dinner at least partially prepped has regularly saved me from tearing open a package of Shin ramyeon and cracking in an egg, though I am certainly not knocking the occasional instant noodle dinner.

My usual make-ahead meals tend to center on meat, most often chicken or ground turkey, but I am always looking for satisfying vegetarian options to expand my repertoire. The 10 recipes below span a wide variety of cuisines, with dishes inspired by Indian, Spanish, Italian, North African, Korean, and American cooking. There is vegan tofu tikka masala, an a vibrant green shakshuka,. So when the workday runs long and cooking is one task too many, these prep-ahead vegetarian dinners make it easier to get a satisfying meal on the table with minimal effort.

01 of 09

Tofu Tikka Masala

Extra-firm tofu stands in for chicken or paneer in this vegan tikka masala, soaking up the warmly spiced tomato sauce while holding its shape. Full-fat coconut milk replaces the usual heavy cream, adding richness and tempering the tomatoes’ acidity. The dish comes together in about 40 minutes, and the tofu can be marinated up to 24 hours ahead to make dinner even faster.

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02 of 09

Zucchini Pancakes

Zucchini season is the perfect excuse to pull out the food processor, grate a mountain of squash, and turn it into crisp, savory pancakes. Salting, draining, and thoroughly squeezing the grated zucchini and onion removes excess moisture and keeps the pancakes from turning soggy. Make a double batch and refrigerate the leftovers for up to five days, then serve them with Greek yogurt, sour cream, or tzatziki.

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03 of 09

Green Shakshuka

This vibrant green shakshuka offers a refreshing take on the classic North African egg dish. Blanching the herbs and spinach in a baking soda solution preserves their vivid color and helps them blend into a smooth, velvety sauce. Make the sauce up to one day ahead and refrigerate it, then reheat it when you are ready to poach the eggs.

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04 of 09

Palak Paneer

Although you can find versions of this iconic Indian spinach and cheese dish in many grocery store freezer aisles, nothing beats making it fresh at home. The sauce is subtly spiced, allowing the spinach to shine, while blending the wilted greens when they are still hot creates a smoother, vivid green purée. The palak paneer will keep in an airtight container in the refrigerator for up to four days.

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05 of 09

Really Awesome Black Bean Burgers

These hearty black bean burgers are moist, deeply savory, and sturdy enough to satisfy even devoted meat eaters. Partially dehydrated canned black beans, crumbled feta, sautéed onions and peppers, chopped cashews, and panko create robust patties with a meaty texture and layers of flavor. To freeze them, arrange the uncooked patties in a single layer on a parchment-lined baking sheet and freeze until firm, about one hour. Cut the parchment around each patty, stack them with the paper in between, and transfer them to a zipper-top freezer bag for up to three months.

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06 of 09

Tortilla Española (Spanish Egg and Potato Omelette)

There is a reason Spaniards eat this iconic, versatile egg dish morning, noon, and night, whether hot, cold, or at room temperature. Salting the eggs before cooking helps them retain moisture, while slowly cooking the potatoes and onions in a generous amount of olive oil gives them a silky texture. Flipping the omelette halfway through ensures an evenly browned, golden crust on both sides.

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07 of 09

Lasagna Alla Norma (Lasagna With Eggplant, Tomato, and Cheese)

This hearty lasagna gives a Sicilian summer pasta classic the layered treatment, putting eggplant and tomatoes to good use. Salting and blotting the eggplant slices before frying, then draining them well, gives them a silky texture without making the lasagna soggy. Blotting the cheese dry and using a thick tomato sauce also help prevent the finished dish from becoming watery. Assemble the lasagna, wrap it tightly in plastic wrap and foil, and freeze it unbaked for up to three months.

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08 of 09

Bibim Guksu (Korean Cold Mixed Noodles)

A bowl of cold, chewy noodles is a refreshing reward after a hot, sweaty day. Bibim guksu is already quick and easy to pull together, but preparing the spicy-sweet gochujang sauce and hard-boiled eggs ahead makes dinner even faster. When you are ready to eat, julienne the cucumber and perilla leaves, quickly cook the thin somyeon noodles, and toss everything together.

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09 of 09

Kimbap (Korean Seaweed Rice Rolls)

Kimbap is a beloved Korean snack, but it is just as welcome as a meal at any hour. Making it from scratch is often considered an act of love because preparing the fillings can be time-consuming. Fortunately, most of them can be made ahead, leaving you only to cook the rice and assemble the rolls. Think of the rice and seaweed as a blank canvas for any combination of vegetarian fillings, including omelet, carrots, cucumber, braised burdock root, marinated tofu, seasoned spinach, avocado, or kimchi.

Get Recipe: Kimbap (Korean Seaweed Rice Rolls)

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