Love preparing your meals in advance?
Meal prep is a great way to save money on your food shop, save time, and sustain a more balanced diet.
And if you’re taking part in Veganuary this month, have already gone plant-based or just want to add some variety into your diet, these vegan meal prep ideas will satisfy your cravings in the healthiest way.
From breakfast to dinner, we’ve covered it all.
BREAKFAST INSPO: TOFU SCRAMBLE
- Crumbled extra-firm tofu. If the tofu is too soft, it will fall apart as you cook it.
- Almond milk - For moisture.
- Nutritional yeast - It adds colour and a savoury flavour.
- Dijon mustard - For a sharp, tangy flavour.
- Turmeric - Gives the scramble its sunny hue.
- Cumin, onion and garlic - For adding a sharp, aromatic flavour.
- Salt and pepper to season.
- Olive oil.
- Whisk together the almond milk, nutritional yeast, dijon mustard, garlic spices and salt in a small bowl. This mixture will give the scramble its bold flavour and soft texture. Set it aside while you start to cook.
- Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook until it softens. Then, stir in the crumbled tofu and cook until it’s warmed through - approximately three to five minutes.
- Reduce the heat to low and stir in the almond milk mixture. Cook for a further three minutes, stirring occasionally. Turn off the heat and season to taste - we recommend a big pinch of salt and several grinds of black pepper.
To serve, feel free to experiment with ingredients you already have or whatever tickles your taste buds. Here are a few ideas to get you started:
- Avocado. Slice it and serve it on the side or mash it with lime and salt to make a quick guac.
- Sautéed greens, such as kale or spinach.
- Roasted veggies. If you have some leftover roasted veg, toss them with your tofu scramble for a veggie-packed breakfast!
LUNCH INSPO: CHICKPEA BUDDHA BOWL
- A choice of veggies. We recommend: carrots, kale and radish, but feel free to use any fresh veggies you have to hand.
- Whole grains. This recipe uses brown rice.
- Protein. We’ve used golden chickpeas, for which you’ll need olive oil, garlic, cumin seeds, chickpeas, turmeric powder, salt and pepper.
- Toppings. This is your opportunity to get creative! Spring onions, sliced chilli, watercress and sesame seeds are a winning combo. You can also add avocado to boost the healthy fats and fibre.
- Dressing. A creamy turmeric tahini dressing is the perfect pairing!
- With a sharp knife, carefully slice the radish into thin rounds and cut the carrots into bite-size batons.
- Cut away the woody stalk from the kale and soften the leaves. You can do this by boiling the leaves in water for a few minutes or by massaging the leaves in a large bowl with olive oil and lemon juice until soft.
- Cut the avocado in half and remove the pit. Then, peel away the skin and slice into wedges. To keep it from browning, squeeze lemon juices onto the slices.
- To make the golden chickpeas, warm extra virgin olive oil in a large pan over medium heat. Add the garlic and onion and cook until golden and fragrant. Then, add the cumin seeds and toast for 30 seconds. Next, add the turmeric powder and drained chickpeas. Season with salt and pepper and cook until the chickpeas are golden with crispy edges.
- To serve, add a serving of rice, chickpeas, kale, carrots, radish and avocado. Top with sliced green onions, chilli slices, sesame seeds and watercress. Drizzle with turmeric tahini dressing and enjoy!
HOW TO STORE
These meals are best kept in an airtight container in the fridge and enjoyed within four to five days. Keep the dressing separate and add when you’re ready to eat. The avocado is best stored separately, but it will begin to brown quickly, so it’s best sliced fresh right before each meal.
DINNER INSPO: LENTIL CHICKPEA CURRY
- 100g lentils
- 1 tin chickpeas
- 2 tins coconut milk
- 6 garlic cloves, peeled and chopped
- 3 tbsp yellow curry paste
- 1 onion
- Coconut oil for frying
- Salt and pepper to season
- Lemon juice
- 1 chopped bell pepper
- 2 tbsp cashew butter
- Tandoori spice cashews
- Heat a large casserole dish and use a bit of coconut oil for frying the onions and garlic. Do this for at least three minutes before adding the coconut milk, lentils and yellow curry paste. Then, cook for no longer than 20 minutes.
- Five minutes from the end, add the chickpeas.
- Choose your optional extras and tailor your curry to your liking.
HOW TO STORE:
Allow to cool before refrigerating and store in an airtight container for up to four days.
SNACK INSPO: NO-BAKE PEANUT BUTTER BALLS
- Peanut butter - You can use smooth unsalted peanut butter or crunchy peanut butter, but just make sure it’s made with 100% peanuts and no added oil.
- Peanuts - Roasted unsalted peanuts give an extra depth of nutty flavour and a bit of crunch!
- Dates, pitted - These give the peanut butter balls a natural caramel-like sweetness. Use Medjool dates for extra softness.
- Rolled oats - For an extra boost of protein and fibre.
- Cocoa powder - For that extra decadent chocolate flavour!
- Place the dates, oats, cocoa powder, peanut butter and roasted peanuts in a food processor and pulse until combined. If the mix is a bit dry, you can add a couple of tablespoons of water to make it a bit stickier.
- Divide the mixture into 16 equal parts and use your hands to roll them into one inch balls.
- Place the balls into the fridge to firm up for about 15 to 30 minutes.
HOW TO STORE:
They store well for a week in the fridge in an airtight container. They also freeze well for up to two months. Thaw overnight in the fridge prior to eating.
Ideal for work, travel and on those days when cooking is at the bottom of your priority list, these vegan meal prep ideas offer great variety - and taste - without the faff.
For more vegan food inspo, check out The Best High-Protein Vegan Foods, and keep your eyes peeled for more delicious vegan recipe ideas later this month.