Lazy Vegan Meal Prep for the Week
When you make the switch to a whole food plant-based lifestyle it can seem like a daunting task to suddenly feel like you need to cook three fancy meals from scratch each day. I'll show you what I call my LAZY MEAL PREP HACKS for the week that take the heavy lifting out of plant-based living. Batch cooking "base" foods like grains, beans, sweet potatoes, tofu, and greens to use for multiple meals and then accenting them with simple salad dressings and sauces is the key. I also share WHAT I EAT IN A DAY showing you how I easily incorporate the base dishes into my daily routine. Say goodbye to complicated recipes and hello to delicious simplicity. Get ready to revolutionize your meal prep routine!Be sure to check out all our easy salad dressings and all our tasty mains & sauces!
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
- 1 cup black lentils
- 1 cup organic steel cut oats
- 1 cup buckwheat groats
- 6 cups water
- 1 lb dry beans (Rancho Gordo), or bean of your choice
- water enough to cover beans by 2 inches
- 14 oz extra firm tofu
- Add grains and water to Instant Pot.
- Program Instant Pot to pressure cook for 20 minutes.
- Once finished, let cool and store in an airtight container in the fridge.
- Chop all greens into small pieces.
- Store in an airtight container in the fridge.
- Add dry beans to a large bowl, add water until beans are covered by about 2 inches.
- Drain and rinse.
- Add beans and water enough to cover by 1-2 inches to Instant Pot.
- Program Instant Pot to pressure cook for 10-20 minutes. If using Rancho Gordo beans, 10 minutes but if you are using store bought beans, 20 minutes.
- Once finished cooking, let cool and then store in an airtight container in fridge.
- Drain and pat tofu dry.
- Slice into 5 slabs and place on a parchment lined baking tray.
- Bake at 400°F for 15-20 minutes.
- Once finished, let cool and then store in an airtight container in the fridge.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Calories: 476kcalCarbohydrates: 82gProtein: 30gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 76mgPotassium: 1185mgFiber: 21gSugar: 4gVitamin A: 3330IUVitamin C: 58mgCalcium: 219mgIron: 8mg
Which variety of Rancho Gordo Beans do you typically uy?
Rio Zape which are the ones I used in this video but our other favorites are the Christmas Lima beans, Ayacotoe Negro bean and the Yellow Eye bean.
The Meal Prep video is wonderful! I’ve been cooking plant based for almost 6 years, and have never really had a mindful approach to prepping in advance. It is about time I added his to my routine. Thanks so much for planting the seed!