Monday, 18 April 2016

Vegan Meal Prep for a Week

Since it is currently the school holidays in Sydney, I have quite a bit of extra time on my hands so I thought I would plan out some meals that were fairly healthy and could be eaten quickly with little to no preparation.  For this week I made 10 full meals, side meals and snacks.

Coconut Quinoa

Vermicelli Noodle Salad

Ingredients - Vermicelli noodles cooked in veggie stock, spiralised cucumber, carrots, spring onions, mint, coriander, 'Thai flavoured' tofu, satay sauce and sesame seeds

Veggie Tofu 'Bolognese'

Ingredients - Sauce (Sautéed onion, garlic, portabello mushrooms, pumpkin, broccoli, 'Dolmio' extra veggies sauce, all blended together), Tofu 'mince' (crumbled firm tofu cooked in BBQ sauce, pepper, smoked paprika, nutritional yeast and dried oregano), spelt pasta

Blueberry Muffins

I used this recipe but instead of soy milk I substituted unsweetened almond milk and instead of normal sugar I used coconut sugar.

Pumpkin & Sweet Potato Soup

I used this recipe from

Roasted Sweet Potato and Pumpkin and Rockmelon

Lastly for snacks or side dishes I roasted some sweet potato and pumpkin and also cut up some rockmelon that needed to be cut up

For my breakfasts I have a fruit smoothie with coconut water and apple juice which I also add chia seeds which are full of omega 3, antioxidants, fibre and protein, flaxseed which contains omega 3 and fibre and 'Vital Greens' powder which contains over 70 vitamins and nutrients which you can read about here. If I'm still hungry after the smoothie I will usually make toast with avocado and tomato or just plain vegemite toast.

This meal prep has helped me to ensure that I always have a filling, delicious and fairly healthy meal on hand which are chock full of veggies!
Love Morgan x

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