Home cooking can be a challenge when life gets busy. Meal prep is the fix for having flavorful, nourishing meals to rely upon all week long. Gena, a longtime vegan with a demanding schedule, prioritizes nutritional balance and taste in this hands-on meatless primer. The Vegan Week will teach you how to batch cook varied, colorful, and comforting meals over the weekend, whether you have three, two, or even just one hour of time to spare.

Discover new, plant-based favorites like Tangy Cashew Lime Noodle Bowls and Stuffed Sweet Potatoes with Coconut Greens, as well as classics like Pasta e Ceci and Seitan Goulash. Gena will help you use your time in the kitchen effectively to create and store filling, flavor-forward recipes—recipes that you’ll look forward to as the week goes by. This book is a roadmap to eating vegan food regularly and incorporating it into daily life, even when things are hectic.

Thanks to meal prep techniques and recipes, you won’t have to choose between the demands of your schedule and your desire to prioritize taste, nutrition, and the joy of eating homemade food.

Gena Hamshaw, who has written the New Veganism column on Food52 since 2012, is a certified clinical nutritionist and the author of the book Choosing Raw. Gena has been published in O Magazine, VegNews, and Whole Living Daily.