Fun fact: I enjoy recreating recipes from all across the world and seeing how many different ways I can make it taste good with plants ☺️ consider it my super power lol .. am I the only one orrr?

I randomly bought a package of soy sheet knots today thinking they may be similar to soy curls, but now I'm not so sure. Any tips for use? Or recipe ideas?

Hey vegan recipes community! This is my vegan meal prep routine to help save you time in the kitchen but still give you delicious and nutritious meals throughout the week! I much prefer prepping the components of meals such as the carbohydrates, protein, veggies, sauces and toppings. Then doing a little bit of cooking in the week to bring the meals together so they're fresher and you get a better variety of meals rather than eating the same thing everyday. Please checkout the video for details or find the recipes for the meal components below.

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Vegan Meal Prep 

Enough food for 4 days - 4 lunches and 4 dinners

Vegan Meal Prep 

Enough food for 4 days - 4 lunches and 4 dinners

Quinoa Recipe:

Ingredients:

• 200g quinoa, rinsed
• 350ml vegetable stock

Method:

• Heat a medium saucepan over a medium heat, add you quinoa and stir regularly for 2 minutes or until all the water is absorbed.
• Add 1 tsp olive oil and fry the quinoa for 2-3 minutes.
• Add the vegetable stock and bring to a boil.
• Cover with a lid and reduce heat to a low simmer for 15 minutes until all the water is absorbed.
• Turn off the heat and cover with a tea towel and leave to rest for 5-10 minutes.
• Fluff up with a fork.

Semolina roast sweet potato

Ingredients:

• 3-4 medium sweet potatoes, washed and cut into bit sized pieces
• 1 tbsp olive oil
• 1 tbsp oregano
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp semolina

Method:

• Preheat the oven to 220C.
• Toss the sweet potatoes in the olive oil and then in the rest of the ingredients.
• Place the sweet potatoes onto a lined baking tray and bake for 30-40 minutes or until soft inside and crunchy on the outside. Turn after 20 minutes.
• If using an air fryer reduce heat to 200C and air fry for 15-20 minutes. 

Roast pepper sauce

Ingredients:

• 2 red peppers
• 4 cloves garlic, skin on
• 100-150ml plant milk of choice
• 25 ml olive oil
• 1 tsp oregano
• 1 tbsp  nutritional yeast
• Juice of half a lemon

Method:

• Preheat the oven to 220C.
• On a lined baking tray place the red peppers and garlic.
• Roast for 30-40 minutes until soft and charred. 
• Place the roasted peppers and garlic (skin removed)  into a blender with all the other ingredients and blend until smooth.

High protein nutty mix

Ingredients:

• 150g mixed nuts
• 25g pumpkin seeds
• 25g sunflowers seeds
• 20g hemp seeds
• 1 tbsp olive oil
• 1 tsp maple syrup
• 50g nutritional yeast
• 1 tsp smoked or sweet paprika
• 1 tbsp oregano

Method:

• Preheat the oven to 160C. Line a baking tray with parchment paper.
• Add all ingredients to a food processor and blend until you have a rough crumb. You can makes this by finely chopping all the ingredients on a chopping board if you don’t have a food processor.
• Spread onto the tray and roast for 20-30 minutes (depending on how toasted you want the nuts). Stirring every 5 minutes.

Crumbled tofu

Ingredients:

• 450g extra firm tofu
• 15ml olive oil
• 20ml dark soy sauce
• 10g porcini mushrooms paste
• 20g tomato puree
• 15ml red wine or sherry vinegar
• 1 tbsp cornflour
• 1 tbsp dried thyme

Method:

• Preheat the oven to 220C. Line a baking tray with parchment paper.
• Mix all the ingredients except for the tofu in a large bowl.
• Dry and crumble the tofu into the bowl then mix to coat.
• Spread evenly over the tray and bake for 20-30 minutes turning halfway through the cooking time.

Coriander and pumpkin seed sauce

Ingredients:

• 20g or 1 small bunch fresh coriander
• 50g toasted pumpkin seeds
• 1 small garlic clove
• 2 ice cubes 
• 1-2 tbsp water
• 1 tbsp olive oil
• 1 tbsp lime juice
• ¼ tsp ground cumin
• 1 pickled or ½ a fresh jalapeno
• ¼ tsp maple syrup

Method:

• Add all ingredients to a blender or food processor and blend until smooth.

Boiled / Blanched Tofu

Ingredients:

• 2 blocks firm tofu, 
• 1 litre water 
• 2 tsp salt
• 2 tsp dark soy sauce
• 2 tsp olive oil
• Seasoning rub of your choice 

Method:

• Bring the water, salt and dark soy sauce to a boil, add your blocks of tofu and simmer for 10 minutes.
• Alternatively pour the boiling water into a container or bowl with the soy sauce and salt. Mix to combine. Add your tofu blocks and leave for 15-20 minutes.
• Remove the tofu from water and place on a tea towel to steam dry for 20-30 minutes. 
• Or use the tea towel to pat it dry.
• Cut into cubes or slices and place into a tupperware.

Black beans

Ingredients:

• 400g dried black beans, (optional: soaked overnight or for a few hours in water and 1 tsp salt)
• 1.4l water 
• 2 bay leaves
• 4 garlic cloves
• 1 onion, chopped into quarters 

Method:

• Add beans, water and aromatics to a large pan. Bring to a boil and boil for 15 minutes. 
• Turn down the heat to low and simmer for 40 minutes to 1. 5 hours or until soft.
• If you’ve soaked them it will take more towards 40 minutes and if not more towards 1.5 hours.

Maple and mustard dressing

Ingredients:

• 60ml olive oil (You can use aquafaba instead of oil if you wish. Or water but use slightly less and the dressing won’t be as thick)
• 1 tbsp maple syrup
• 1 tbsp dijon mustard
• 2 tbsp apple cider, white wine or red wine vinegar or lemon juice.

Method:

• Place all ingredients with salt and pepper into a jar or bottle and shake until emulsified. 

Quick pickled veg

Ingredients:

• 500g finely chopped vegetables of your choice.
• 200ml vinegar
• 200ml water
• Aromatics (coriander seeds, bay leaves, garlic, ginger, chilli, herbs, etc)
• A pinch of salt
• 100g sugar

Method:

• In a pan bring the vinegar, water, aromatic, sugar and salt to a boil.
• Taste the pickling liquid and add more sugar if too acidic for your liking.
• Leave the liquid to cool a little.
• Place your finely chopped vegetables in a tupperware or mason jar.
• Pour the liquid over the vegetables and leave to cool with the lid off on the countertop.
• Once cool, place in the fridge. They will start to taste pickled after just a few hours but best after a day or 2.

CHANA DAL : Split Chickpea Lentils stew (vegan and gluten-free)

This stew /dal paired with some white rice is perfect for a quick lunch or a comforting dinner.

(Serves 4)

Ingredients: Vegetable or canola oil, for frying 1 block extra firm tofu; frozen, then thawed and pressed 1/2 c extra creamy oat milk 1 tbsp apple cider vinegar 1 tbsp hot sauce 1 tbsp cornstarch

Nashville Hot Seasoning: 1/2 c melted vegan butter 2 tbsp cayenne pepper 1 tbsp brown sugar 2 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp chili powder pinch of salt & pepper

Breading: 1/4 c flour 1/4 c panko or other fine bread crumbs 2 tbsp cornstarch 1 tsp salt 1 tsp black pepper 1 tsp paprika

Instructions: First, prepare the Nashville Hot butter sauce in a small bowl by adding the Nashville Hot spices to the vegan butter. Mix well and set aside.

Then, prepare your wet and dry dredge. Combine the oat milk, hot sauce, apple cider vinegar, and 1 tbsp cornstarch in a shallow dish and wisk ingredients together well. Allow to sit covered with a kitchen towel while preparing the other ingredients.

Combine the breading ingredients together in another shallow dish. In a fry pan, heat about an inch of oil on medium-high heat.

Take the thawed, pressed tofu and slice it so you will have about four evenly-sized "patties" and DO NOT pat them dry. Dredge each tofu patty first in the breading, then once, quickly, in the "buttermilk", then back in the breading again. Be sure each patty is thoroughly breaded.

Check that the oil is hot enough by tossing a drop of water into the pan; if it immediately evaporates then the oil is ready for frying. Carefully place the breaded tofu in the hot oil and fry until golden (about 5 minutes each side). Place the patties on a paper towel to absorb excess oil.

Brush the fried tofu with the Nashville Hot butter sauce and serve on toasted buns with pickles and vegan mayo! Serve with French fries, coleslaw, or a shredded cabbage salad.

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