Lazy Vegan Meal Prep for the Week

YouTube video

Lazy Vegan Meal Prep for the Week

Jill Dalton
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!
5 from 3 votes
Prep Time 1 hour
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8
Calories 476 kcal

Ingredients
 
 

Grain Mix

Chopped Greens

Beans

Baked Tofu

Instructions
 

Grain Mix

  • 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.

Chopped Greens

  • Chop all greens into small pieces.
  • Store in an airtight container in the fridge.

Beans

  • 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.

Baked Tofu

  • 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.

Nutrition

Calories: 476kcalCarbohydrates: 82gProtein: 30gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 76mgPotassium: 1185mgFiber: 21gSugar: 4gVitamin A: 3330IUVitamin C: 58mgCalcium: 219mgIron: 8mg

18 thoughts on “Lazy Vegan Meal Prep for the Week”

    1. 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.

  1. 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!

  2. Bill Graybill

    Great help. Six years and I’m still working on meal prep. My question is on the Insta pot. Are you using instant release or natural release? Thanks for all your help

    1. I usually use the natural release because I am usually busy doing other things and then I can just forget about it.

  3. The nutrition info you have on this post, is that for each of the meals or one specific? Thanks!

    1. Zeina, Apparently, it must be a website default setup providing the nutritional info. It’s not coming from Jill.

    1. I haven’t cooked it on the stove top so I’m not quite sure how it would work but I would try using the same amount of the ingredients ad water and bring it to a boil, cover it with a lid, turn down the temp to a low simmer and cook until tender. I would guess about 40 minutes.

  4. I LOVE meal prep! This is SO helpful. My Husband is a big eater, and usually I spend so much of my time ‘preparing’ the meals, he eats them up and I have to prepare more food the next day. Thank you Jill.
    Please do more.

  5. Hi. I’ve just found your website. It looks fantastic. Can I ask – did you heat the dinner in this video before you ate it? And if not, can you tell me why not? Thanks!

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