Introduction to Vegan Meal Prep

Before I really started meal prepping, to me all that meant was lining up dinners for the week and buying the ingredients. It also meant eating Lean Cuisines for lunch. While these serve their purpose, all of the veggie meals are full of carbohydrates, which leads me to the same problem I’ve always had – a fervent love of carbs.

So when I really decided to meal prep, that meant planning three meals a day for the whole week. And while it can be overwhelming, it is also insanely rewarding. It turns out that cooking for several hours on Saturday or Sunday means that I can literally pull out the food I’ve made and eat it. Just like a Lean Cuisine, but way better, fresher, and not full of carbs and sodium.

For breakfast, I’ve been doing overnight oats. For lunches, we’ve been doing a variety of bowls. For dinner, it’s really about trying to mix it up and try new things.

I purchased a set of containers from Amazon, similar to what you might get take out in from a restaurant. These worked great. They are a bit small, as I stuffed the bowls pretty full. In fact, I filled the bowls so full that I rarely had the urge to snack because I was so full for so long.

I did use a few time savers. The first is that for the bowls that had tofu, I used Trader Joe’s pre-baked, seasoned, and packaged Sriracha and Teriyaki tofu. The second is that I used 90-minute rice pouches. I prefer Seeds of Change or Simple Truth. You could of course use a Crock Pot or Instant Pot to make a lot of rice, but I just don’t have time for that, and using the pouches allows me to get variety in the grains and seasonings in my bowls than making a single batch of rice.

My fiance said he was annoyed at how long it took him to eat. That’s the point, honey!

Our first week was full of broccoli, which also made us extremely full of gas. So I decided for week two we should take a break from the broccoli, so cauliflower was the veggie of choice #sorrynotsorry. And kale, I’m trying to get my fiance to love it.

I love to get a mix of color and type of veggie. I use an oversized cookie sheet and fill it up. Then I roast the veggies, which I season individually, at 400 degrees for about 30 to 45 minutes, depending on what I’m cooking.

The best part is that not only do I feel more energized and better overall, people I work with were impressed with my efforts. The number of people that came up to me and asked where I had bought my food from was a feather in my cap that I’m doing the right thing.