Plant Based Meal Prep

Vegan, Plant Based, Whole Foods

hey-guys

I am really not the meal prep pro and I don’t meal prep all my meals for the whole week every Sunday but I always take prepped lunch to work and we always have different prepped and fresh condiments in the fridge to build a meal.

Yesterday I was in the mood of prepping all of our vegetables we had in the fridge so we don’t have to cook during the week and I wanted to try out some recipes I saw on Pinterest and had in mind for a long time. Some are really basic and some are a bit more fancy. Here we go!

Plant Based Meal Prep

Sautéed Zucchini

Simply cut the Zucchini in pieces and sauté them in a bit oil and spice them sufficient. I eat Zucchini almost everyday in Salads or as a Side.

Baked Sweet Potato

Simply wash the Potatoes with a sponge and cut them in half. Eat them for Breakfast as a Sweet Potato Bowl or as a side.

Roasted Carrots

Wash the carrots with a sponge and cut them in slices. Place them on a baking tray with a baking sheet. Squeeze some Lemon Juice over them and spice with nutmeg, cayenne pepper and black pepper.

Roasted Spaghetti Squash

Cut the Squash in half. Place the halves in the cold oven and set the temperature to 200°C. Roast it for about 45 minutes. Take out the halves and let it cool down. Then remove the core and gently pull out the strands of the squash with a fork. I seasoned it with a bit of pink himalayan salt and some black pepper. I kept the “spaghettis” in the paring and stored the halves in a Tupperware. Here are some better and more detailed instructions from chocolate covered Katie.

Cooked Sweet Potato

Peel the Sweet Potatoes and cut them in pieces. Boil them for about 5 minutes.

Cooked Red Cabbage

Shred one whole cabbage. Cook half of it for about 5 minutes. Keep the water for cooking rice noodles if you want to have fancy, violet, unicorn rice noodles 🙂
(Blog Post coming soon)

Red Cabbage Sauerkraut

Place the other half of the shredded cabbage in a bowl and sprinkle it with salt. Store the bowl in the fridge for about 2 hours. After 2 hours put it in a jar and press the cabbage down with your hands or with a cocktail smasher. Store the jar in the fridge for at least 3 days to ferment it.  I was inspired by this recipe.

Cooked Kidney Beans

I soaked the beans for about 12 hours in a bowl filled with cold water and stored in the fridge. Then I cooked them for about 3 hours. Rinse them well with cold water. I will use them in my salad bowls and will also turn half of it in a bean dip later this week. Of course you can also use the canned kidney beans.

Roasted Potatoes

Cut the potatoes in pieces and place them into a bowl. Mix in 1 tablespoon olive oil, salt, pepper and some herbs like rosemary and thyme and mix everything well. Place the potatoes on a baking tray and roast for about 20 minutes on 180°C.

Roasted Chickpeas

I soaked the chickpeas for about 12 hours in a bowl filled with cold water and stored in the fridge. Then I cooked them for about 30 minutes. Rinse them well with cold water. Place them on a baking tray and pat them dry. Drizzle 1 tablespoon of olive oil and salt over the chickpeas. Roast them for about 15 minutes on 200°C. Take them out and season them with nutmeg and paprika powder when they are still hot. Let them cool on the baking tray. Here is some inspo for different roasted chickpeas.

Zucchini Noodles

Cut the Zucchini in stripes (or spiralize them if you have a spiralizer). Place them in a bowl and sprinkle them with salt. Place the bowl in the fridge for about 2 hours. After 2 hours gently squeeze the noodles to get rid of the water. Then you can sauté them in a bit of water or oil in a pan or eat it raw.

⊕ Additional we also have some fresh Spinach, Tomatoes and Avocados and some cooked Rice Noodles in the fridge. All this will last for about 5 days for 2 person and for 2 meals per day per person (at least I hope it will last).

love-selina

 

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