Delicious Vegan Meal Prep

I’ve recently started really enjoying meal prepping, I love doing so on a ‘Sunday reset’. Today, I thought I’d share a handful of recipes with you that I’ve been really enjoying meal prepping. I hope you enjoy!

Chickpea egg & tofu bacon breakfast muffins

I’ve said it before and I’ll say it again - these breakfast muffins are definitely in my top 5 breakfasts of all time. Super filling, delicious and nutritious, they always leave me feeling great. This recipe makes 3, but be sure to double or triple if you want to make more in bulk.

Ingredients:
- 3 x english muffins
- 3 tbsp vegan mayonnaise
- handful of fresh greens
- vegan butter, if desired

Bbq tofu:
- 225g firm tofu
- 1 tbsp olive oil
- 3 tbsp bbq sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder

Chickpea egg:
- 1 cup chickpea flour
- 1/2 cup nutritional yeast
- 1 tsp veggie stock powder
- 3/4 cup water + extra if needed

Method:
1. Preheat the oven to 180°C fan-forced and line a baking tray with baking paper. Then, to make the bbq tofu, finely slice the tofu into thin rectangles.
2. In a bowl, combine olive oil, bbq sauce, soy sauce, garlic powder and onion powder. Transfer the tofu into the bowl and coat well.
3. Transfer the coated tofu onto the baking tray and place in the oven to bake for 15-20 minutes.
4. Meanwhile, make your chickpea eggs by adding all chickpea egg ingredients to a blender. Blend until smooth, adding more water if needed for the ideal consistency.
5. Once blended, heat a pan over medium heat on the stove and drizzle or spray with some oil/plant based butter. Using ‘egg rings’, pour the chickpea egg batter in until 3/4 full. Cook until golden on both sides, flipping after about 2-3 minutes. Repeat with remaining batter, this should make 3 chickpea eggs.
6. Assemble your breakfast muffins by toasting the english muffins, spreading with vegan butter, topping with greens, chickpea egg, bbq tofu, vegan mayo and the other half of the english muffin.
7. Store in an air-tight container, or wrap in baking paper. Enjoy within 3-4 days.

Blended chocolate chia pudding

I recently discovered blending my chia puddings before setting them and I have fallen in love with having them for breakfast all over again! Super delicious, easy to make and quick to enjoy in the morning, I also love meal prepping them.

Ingredients:
- 1 cup chia seeds
- 3 cups plant-based milk
- 1/4 cup cacao powder
- 3 tbsp maple syrup
- 2 tsp vanilla extract

Method:
1. Add all ingredients to a blender and blend for 5-6 minutes.
2. Evenly disperse between 3-4 glasses/jars and top with lids. Place into the fridge to set for 1 hour minimum, but this can be left for up to 5 days.
3. Top with fresh fruit and yoghurt if desired.

Simple cashew cream

I love preparing a cashew cream for the week ahead. It goes well on toast, in salads, as a pasta sauce and as a dip!

Ingredients:
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tsp veggie stock powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- juice of 1/2 a lemon
- 1 tsp dijon mustard
- 1/2 cup water + more if needed

Method:
1. Place cashews into a pot of water and bring to the boil over high heat on the stove. Boil for 10-15 minutes, then remove from the heat and drain.
2. Add boiled cashews, as well as the rest of the ingredients, to the blender. Start blending. If the mixture is too thick, gradually add more water to your desired consistency. Mix for 5-7 minutes, or until smooth.
3. Transfer to a container or a glass jar with a lid, and place into the fridge. Enjoy within a week.


Garlic and white bean dip

I’ve been loving this garlic and white bean dip as, well, a dip. But also as an accompaniment to a salad, or on toast. It’s super delicious AND easy to make.

Ingredients:
- 5-6 garlic cloves, peeled
- 2 tbsp olive oil
- salt and pepper, to taste
- 400g can of cannellini beans, drained and rinsed
- juice of 1/2 a lemon

Method:
1. Preheat the oven to 180°C fan-forced and line a baking tray with baking paper. Add the garlic cloves, 1 and 1/2 tbsp of olive oil and salt and pepper, to taste, to a small bowl and toss together.
2. Transfer the garlic cloves to the baking tray and place in the oven for 10 minutes.
3. Add garlic cloves, cannellini beans, lemon juice, 1/2 tbsp olive oil and salt and pepper, to taste, to a blender. Blend until smooth.
4. Transfer the dip to a glass jar, cover with a lid and place in the fridge. Enjoy within 5 days.

Bliss balls

I love making bliss balls for the week ahead, they are such a lovely sweet afternoon snack and these ones are also packed full of nutrients to get me through the rest of the work day.

Ingredients:
- 1 + 1/2 cups oat flour
- 3/4 cup cashew butter
- 1/4 cup maple syrup
- 2 tsp hemp seeds
- 1/4 cup raisins
- 1/3 cup vegan choc chips
- pinch of salt

Method:
1. Add all ingredients to a bowl and mix well, using your hands if necessary, until a smooth dough forms. Add more flour if too wet and more cashew butter if too dry, however it is preferable to have the dough more wet than dry - keep this in mind.
2. Once the dough is formed, wet your hands and roll into balls until you’ve used all of the dough. Place into a bowl or container and store in the fridge for up to 2 weeks.

Three bean chilli

Beans are such a versatile food and, no matter what, I always find myself cooking with them when I’m meal prepping. This three bean chilli packs in the protein as well as the flavour, and is awesome served with quinoa, rice or as the hero in a burrito or on nachos.

Ingredients:
- 1 brown onion, diced finely
- 1 red capsicum, diced finely
- 1 tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp cumin
- 1 tsp smoked paprika
- 800g tinned tomatoes
- 400g tinned black beans, drained and rinsed
- 400g tinned red kidney beans, drained and rinsed
- 400g tinned chickpeas, drained and rinsed
- salt and pepper, to taste

Method:
1. Place a large frying pan over medium heat and drizzle with olive oil. Add onion and capsicum and fry for 1-2 minutes before adding the chilli flakes, cumin and smoked paprika.
2. Continue frying for a further 3-4 minutes, before adding the tinned tomatoes, black beans, red kidney beans, chickpeas, salt and pepper. Mix well and bring to a simmer.
3. Leave simmering, stirring occasionally, for up to 15 minutes. Once done, remove from the heat and serve/store as desired. Stores in the fridge for up to 5 days and in the freezer for up to a month.