Vegan Meal Prep Ideas
Cutting Cost is as simple as PLANNING!
Yes, it is that simple. If you fail to plan you plan to go broke! You will end of paying for not planning before you go to the grocery store. You'll find yourself buying stuff you don't need, wasting food from buying too much and spending hella money for no reason.
Meal Prepping with simple dishes can help you to avoid that all together!
Here are a few simple meal prep ideas to help you cut cost, save time and stay focused on your Vegan Journey.
Quinoa Stuffed Peppers
- 3 large bell peppers cut in half and deseeded
- 1/2 cup jalapeno cream sauce + more for topping
- 1 can black beans drained and rinsed
- 1 cup quinoa cooked
- 1/2 cup frozen corn
- 1 can rotel tomatoes and green chilies
- Preheat oven to 375 degrees. Pour a couple tablespoons of water into the bottom of a baking dish. Add all of the ingredients (except for the peppers) into a large bowl and stir to combine. Taste filling and adjust seasoning as needed. Fill each pepper with filling mixture and place in the baking dish. Cover with foil and cook for 30-40 minutes, or until peppers are tender. Remove from the oven and top with vegan sour cream, vegan cheese, your favorite dressing and cilantro. Enjoy!
- 8 ounces whole wheat spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 1 cup snow peas
- 3 cups baby spinach, chopped
- 1/2 teaspoon sesame seeds
FOR THE SAUCE
- 2 tablespoons reduced sodium soy sauce, or more, to taste
- 1 tablespoon freshly grated ginger
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha, optional
- In a small bowl, whisk together soy sauce, ginger, honey, sesame oil, and Sriracha, if using; set aside.
- In a large pot of boiling water, cook noodles according to package instructions; drain well.
- Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
- Stir in spaghetti and soy sauce mixture, and gently toss to combine. Enjoy!
Curried Chickpeas w/ Rice
- 2 teaspoons avocado oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 15 oz can chickpeas, rinsed and drained
- 2 teaspoons curry
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 Tablespoons tomato paste
- 3 Tablespoons water
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- fresh cilantro, chopped (for topping)
- green onion, chopped (for topping)
- 3 cups cooked brown or white rice
- Cook rice, if it’s not cooked already.
- Heat 1 teaspoon oil in a large skillet over medium heat. Add spices (curry powder, cumin, cinnamon), chickpeas and tomato paste into the skillet. Toss to combine and quickly add water as the pan will start to dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes. Remove from heat and prepare bowls — each one with brown rice, chickpeas. Top with cilantro and green onion. Enjoy!