I hope meal prep subreddit is good for this since i will technically be cooking in bulk.

I’m having a party and I have invited a vegan friend of mines, and I want her to have MANY options. I want to make atleast one main entree and one appetizer fully vegan.

Does anyone have any suggestion for their favorite party food that is fully vegan?

1 for 1 Taco Bell dupe except way more protein. Absolute DELICIOUSNESS.

One of my favorite combos and easy to meal prep

Roasted sweet potatoes, rice and chickpeas or tofu, covered with tahini sauce. High in iron and slow carbs! You can also make crispy lentils or BBQ tempeh to go with. Very versatile.

The easiest part is the food. I still struggle with thinking about the animals every single day and the vast scale of their exploitation. I hope this goes away soon, I cry a lot. And I can’t help but subconsciously judge meat-eaters, even my own mother who supposedly ‘loves’ animals. It’s hard to sit around the dinner table with my family members when they have dead bodies on their plate. Sigh

edit: can you tell I like spinach? 🫣

steamed: mustard greens, beets, kabocha + pumpkin
baked: crispy extra firm tofu marinated* overnight then tossed in corn starch and baked for 30 mins @ 375°
base: farro, barley, lentils and white beans cooked in a miso dashi broth mixed with shiitake + oyster mushrooms sautéed with scallion and garlic
*marinade/sauce: tahini, tamari, mirin, rice vinegar, sesame oil, lemon juice, miso, maple syrup, ginger, chili flakes

I’ll will sometimes add lemon, kimchi, sprouts, avocado, or extra protein to my bowl when I eat. delicious hot or cold. meals like these make me feel amazing!!! I wish I prepped like this every week 😭

What are your go to mealprep slowcooker recipes?

I’ve been vegan for two months now. These are some of the meals I’ve been regularly cooking. I know, presentation isn’t great lol. I eat a lot of - spinach, whole grain rice, whole wheat bread, broccoli, onion, garlic, NOOCH, smoked tofu, seitan, mushrooms and potatoes. I also have peanut butter almost every day. Any other recommendations??? I feel like my meals are too repetitive. I don’t like salads. I do eat fruit as well outside of these meals.

First one is a smoked tofu ‘salmon’ poke bowl that i’ve been repeating quite a lot. Highly recommend if you haven’t tried. Smoked tofu with nori, sriracha and vegan mayo, beansprouts & rice topped with more sriracha and sesame seeds.

Vegan borscht:

Onion, garlic, carrot, pepper, tomato, beet, red beans, potatoes, cabbage, tomato paste, seasonings. And I made croutons out of bread and added vegan mayonnaise. It is super easy to make, and I made so much that I ate it for like 4 days.

Cutlets:

Cooked rice and lentils, I don't have a blender, just used a fork to mash it. And added bunch of seasonings and flour. And it's grounded flaxseeds for omega 3

You can make many cutlets, it lasted me for 3 days. Don't even need to heat them again, they are pretty tasty when they are cold too.

I’m trying to plan easy/cheapish vegan meals for uni. I’d ideally like to track calories and keep protein somewhat high.
I was wondering if anyone could give suggestions for some quick or easy to meal prep + count calories for uni accommodation meals?

Thank you!

She is saying she feels weak

I need meal prep recommendations
I need meal prep nutrients
I need meal prep protein
I need meal prep b12

Help please

I need her and baby to get all nutrients

I need recommendations for before and after pregnancy.

Problem: Dysautonomia and GI issues prevent me from eating a full meal during my lunch break

What I Need: Several small, nutrient dense (focus on protein + fiber) things I can eat throughout the day

Limitations: My lunch break is only 30 minutes and I get 2 ten min. breaks. Otherwise I'm on the move. So it's gotta be stuff I can eat fast w/o going to the break room to heat something up.

Please don't suggest: Protein bars, cause I ain't never had one I liked 😂

Ideas I have so far:

• Marinated tofu bites I can fork out from a jar like a little goblin as I scurry down the hallway to the copy room
• Air fried edamame or white beans

I've looked high and low for pre-made vegan snacks w/ more protein and fiber rather than just carbs, and I'm not seeing much. What I do see is prohibitively expensive, like $10/bag vegan jerky that I'll finish in two days.

Your input is so appreciated! ♥️

For those of you who use MyFitnessPal, how do you accurately track your canned beans/chickpeas/legumes, once they are drained and rinsed? I’ve read different things online and am very confused… plus all the entries in the app are so different from each other. Tia

Does anyone work in a warehouse,and are vegan ?

How do you consume and get all your nutrients when burning off so many calories from working in warehouse ?

What’s your meal prep every week ?

Chick pea salad with balsamic dressing

Fruit / veggies

I used to make a delicious lunch with macaroni, black beans, salsa and of course vegan cheeze.

I'm looking for something that I can buy off the shelf at a regular grocery store if possible.

(Cross post with Vegan)

Hi there, in a couple weeks time I will be working very long hours over the course of a week (12-15 + 1/2 hrs each back to back) and I presume we won't be fed onsite so I'll need to prep at least 21 meals if not 24, ideally all in one go. I've done prep before and for evening meals will probably just make freezer meals I can microwave and shove in my face every night but I'm a bit more confused as to how I could go about lunches without making overnight oats and prepping a lunch every night. Are there any breakfasts/overnight oat esque things you can freeze and thaw? Furthermore, ideally I don't want to bring lunches I'll have to microwave because I don't know if I'll have access to one onsite (I'm stewarding so they might just dump me out on a random street and leave me there for 12 hours) - ideally I'd make some sort of sandwiches/snack packs I could freeze and throw in some long life stuff and eat that as a packed lunch every day after thawing, but I have no idea if that's possible, although I have heard pasta freezes well so that is always a backup plan. I am vegan so that does make things a bit more difficult. Any advice on thaw-and-eat or long life breakfasts and lunches? Very sorry if this indicates I don't know things that I really should at my age and just haven't learned, please be kind

Need some help - vegan trying to bulk up.

Give me some easy to make, meal prep friendly, delicious dinner bulking recipes please

On track to build some serious muscle this year as a relatively broke vegan, now trying to save money by doing it mostly with stuff available at Costco. Think lifting-bro approach but make it vegan. Dumb simple. Cheap. 40+ G protein per meal.

For context: I have been vegan a long time, love cooking, and can definitely make some amazingly tasty dishes when time is on my side. Life stuff is forcing me away from multi-hour cooking sessions/expensive ingredients/multi-store grocery trips, and that plus the health goal is making it hard to use my staples of incredibly delicious though labor intensive dishes. Also yes, I’m taking a multivitamin, and not focused on micronutrients for this prep. Also yes, one of my meals per day is a protein shake.

Here’s what I have been eating so far:

Tofu rice bowls. Tofu, frozen mixed veg, and rice. Main issue here is I can’t find a reliable, easy af way to make the amount of tofu i need to eat to hit 40g protein not taste like… warm unflavored tofu with stuff on the outside. It’s the cheapest and best protein source at Costco but baking a ton of marinaded tofu just isn’t hitting, nor are scrambles, pad krapow etc. Was easier using the high protein tofu from other stores bc it’s less volume, but alas, Costco doesn’t have.

Beyond meat kibble. You guessed it, it’s two beyond burgers with rice and frozen mixed vegetables, typically doused in hot sauce. This one rocks for me, but is significantly more expensive than other sources so I’d like to mix it up.

Chickpeas + protein pasta + tomato sauce. Easy as heck but the protein pasta isn’t at Costco, and is pretty expensive. Could just use beyond meat and regular pasta here, but still kind of expensive.

Please save me from eating 4 beyond burgers a day. Thanks in advance for any other ideas you have.

So I’ve taken to making my own milk for the last while. I’m currently using a batch of soy milk I made which turned out great but takes a lot of time to do. I’ve also been making oat milk and no matter what I do, every single batch ends up with ALOT of sediment in it. It’ll separate in the fridge to the point that I have to have a smoothie shaker ball in the bottle to dislodge it from the bottom and mix it through again. If I don’t do this, the milk is extremely watery.

Those of you that make your own oat milk - what have you found works to reduce the sediment/separation, whilst still having really creamy milk?

After visiting family out of state for a week I came home hungry and with nothing to eat. A bunch of pantry staples and a short 2 hours later I had the following covering four lunches and dinners (and had finished eating and cleaning up!)

From top down:

* On the Glow Pasta Salad with Creamy ACV, Shallot, Maple and Dijon Vinaigrette and Vegan Feta Cheese from Oh She Glows Salads

Dressing: (Garlic, Shallot, olive oil, apple cider vinegar, avocado, maple syrup, white wine vinegar, Dijon mustard)

Salad: (red bell pepper, green onions, cherry tomatoes, dill, macaroni)

* Cheater Baked Beans from Veganomicon (olive oil, onions, garlic, tomato sauce, molasses, mustard powder, beans - I used kidney because thats what I had)

* BBQ Seitan Wings from The Everything Easy Vegan Cookbook (seitan, bbq sauce)

* Mac and Cheese from Hot for Food All Day (nutritional yeast, apple cider vinegar, tomato paste, Dijon mustard, macaroni, vegan cheddar, plant-based butter)

* Vegan Feta from Oh She Glows Salads - 1/4 of the recipe used for the pasta salad (tofu, coconut oil, lemon juice, apple cider vinegar)

* Ciabatta Rolls from Easy Vegan Baking (yeast, flour, olive oil, sugar)

* Steamed Chicky Seitan from Isa Does It - 1/2 of the recipe used for the wings, the other 1/2 shaped as "cutlets" in foil for the freezer (Chickpeas, vegetable broth, olive oil, soy sauce, Vital wheat gluten, nutritional yeast, onion powder, garlic)

Bunch of stuff loosely based on Derek Sarno’s video

From top left, clockwise:
- 🍉
- Roasted cauliflower and zucchini
- Baked BBQ tofu
- Chilled carrots n cilantro
- Cabbage slaw with pumpkin seeds
- Dill and parsley tater salad
- 🌽

I've been doing great mealprepping for work. But now we have a CSA providing so many vegetables and I'm learning new ways to cook them. These fritters look amazing, but have egg in there as a binder. I've heard that one is hard to repace for something like this. I'm still learning how to veganize, and am looking for a solution. Bonus points if it can be something air fried, instead of pan fried.

How To Make Fritters Out of Any Vegetable

Makes 9 (2 1/2-inch) fritters

Ingredients

1 1/2 pounds vegetable(s) of choice

1 large egg

1/2 cup grated or crumbled cheese

1/4 to 1/2 cup all-purpose flour (or chickpea flour, if gluten-free)

1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices

1 clove garlic, minced

1/2 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons olive or vegetable oil

Dipping sauce (optional)

Prepare the ingredients: Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.

Blanch leafy greens: If using leafy greens like Swiss chard, add the chopped greens and their chopped steams to salted boiling water for 30 seconds. Remove with a slotted spoon and plunge them into the ice bath to stop the cooking process. Once blanched, drain and chop the greens.

Whisk the egg: In a large bowl, whisk the egg thoroughly.

Add the vegetables: Squeeze handfuls of wet vegetables, like blanched leafy greens or grated zucchini, to remove excess liquid before adding them to the bowl

Add the remaining ingredients: Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.

Mix the batter: Use a spatula to mix everything together so that it's evenly combined.

Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.

Heat the oil and add the batter: Heat the oil in a large skillet or frying pan, preferably cast iron or nonstick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.

Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.

Drain the fritters: Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.

Serve the fritters: Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.

So I've been working really hard in the gym a while now, never bothered tracking anything and wow I was seriously under and over estimating various things. On a defecit while hitting 115g protein daily (apt for my size).

This is a Mapo style tofu with Udon noodles and veg. Also may buffalo soya chunks to have on a wrap and will have a protein shake for a meal as well.

I'm having tofu 3 times in a row this week, which other source of protein could I make? Something other than chickpeas and kidney beans if possible. Sadly, the vegan meat I've found cannot be frozen :/ I want to try to make seitan but haven't had the time yet.

Any ideas?