Table of Contents
Vegan Pear, Cranberry, and Pecan Muffins
These pantry-made muffins are ideal for anyone short on time (and ingredients). Utilizing cornstarch instead of eggs and peach canned-fruit or pear syrup instead of milk, these muffins are both moist and sweet.
• Meal Prep Tip: Baking these muffins and storing them in the freezer or fridge for the month ahead. Dust with confectioner sugar before the serving.
Vegan Pinto Bean Breakfast Sausage
If you are searching for the truly delicious breakfast sausage substitute, look no further. These mouthwatering vegan sausages are made up with a dash of soy sauce, onion, mushrooms, and pinto beans.
Vegan Spinach Scramble and Tofu.
This lower-calorie tofu scramble with basil, spinach, and grape tomatoes is awesome for savory breakfast lovers. Adding a little bit of avocado on top for the smooth and healthier boosting.
• Meal Prep Tip: Making and storing this delicious tofu scrambled for up to 7 days in the refrigerator. When you’re ready to eat, heat it on the stove or in the microwave.
Vegan Migas (Mexican-Style Fried Tofu and Tortillas)
This vegan take on the tex-mex dish is made up with salsa verde, poblano pepper, tortillas, plum tomatoes,and silken tofu. Not only is this best loved dish fast to make, it’s also higher in protein.
Crispy Potato, Onion, and Mushroom Rösti
Cut down a crispy slice of the traditional Swiss golden-brown potato cooking dish. Made up with russet potatoes, mushrooms, and garlic, this dish has a satisfying crunch to it.
• Meal Prep Tip: Preparing the ingredients ahead of time and cooking the rösti in the pan for a few times before eating out.
Vegan Sweet Potato Date Muffins
These naturally sweetened sweet potato and juicy date puree muffins are good for the light breakfast. Adding a tiny bit of orange zest or the handful of roasted pecans to the batter for the extra dash of flavor and texture.
Crispy Sumac Brown Rice Bowls
This gluten-free, creamy-rich, and protein-packed bowl makes a fantastic quick and easier lunch. Purple Carrot delivers all the recipes to you, so it only took about a few times to prepare this mouthwatering rice bowl.
Vegan Lemon Fettuccine Alfredo
This higher-fiber, lower-fat version of the comfort meal classic is made up with almond milk, eggless fettuccine, and soy cream cheese.
Make-Ahead Chickpea Salad with Celery and Cumin
This recipe is the lunch-prepper’s paradise, made with cooked chickpeas in the cumin vinaigrette and slivers of fresh parsley, crunchy carrots, and shallots.
Vegan Cream of the Broccoli Soup.
Try this creamy, low-fat, heart-healthy, comforting soup made with broccoli florets, chopped celery, and Yukon gold potatoes, and of course. The nutritional yeast adds a nice cheesy texture and touch of nuttiness.
• Meal Prep Tip: Making this soup ahead of time, then storing it in the freezer for up to the month. Place it in the refrigerator to defrost out the night cooking before you serve.
Making-Ahead Quinoa Salad with the Herbs, Cucumber, and Tomato.
This salad is loosely based on the Middle Eastern salad Tabbouleh and made with onions, quinoa, tomatoes, cucumber and lemon juice. For a tiny extra flavor, add a bit of chopping mint and parsley before serving .
• Meal Prep Tip: Blend this salad up and store it in the refrigerator for up to 7 days.
Gazpacho
It is a cold soup made up of raw veg. — which makes it a fantastic food for cooling off those hot summer days. Blend together cucumbers, red onions, bell peppers, and tomatoes, then blend it with olive oil, garlic, tomato juice, and vinegar before chilling it in the refrigerator.
• Meal Prep Tip: Store this soup for up to 7 days, then serve it directly away from the refrigerator. Dip into it with the favorite crackers slicing of bread.
The Ultimate Fully-Loaded Vegan Nachos
These full-loaded vegan nachos are good for sharing with buds, but they’re also easier to eat quickly all by yourself. Vegetarian bean chili, Make your own tortilla chips and add vegan sliced black olives, refried beans, guacamole, and whatever other toppings you would love.
Peanut Noodles with Sesame Brussels Sprouts
These noodles delivered by Purple Carrot are salty, chock-full, and lemony of Thai peanut flavor. Plus, they’re higher in soy-free fiber, and awesome for bone health.
• Meal Prep Tip: All the ingredients in this recipe are shipped right to the door, so all you wanted to do is cook this meal 25 minutes before you ate.
Vegan Saffron Risotto
Motivated by salty seafood flavors, this cream saffron risotto is the tomatoey dream. Cooking a stock with carrots, white wine, garlic and celery, then adding it to the rice along with the huge pinch of blooming saffron for a delicious and smooth lunch.
• Meal Prep Tip: Storing in the refrigerator for up to 7 days.
