'Today I\'m showing you how to save time in the kitchen with some of my favorite vegan meal prep hacks! --------------------------------------------------------------------------------------------------------- MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes! ORDER ON AMAZON: https://amzn.to/2EeFYx0! MORE COOKBOOK INFO: http://bit.ly/cookbook_info --------------------------------------------------------------------------------------------------------- *MY KITCHEN ESSENTIALS* Frying Pan: https://amzn.to/37B98Tc Food Processor: https://amzn.to/38L8Aub Le Creuset Dutch Oven: https://amzn.to/3aRN3lm Instant Pot 6 quart: https://amzn.to/3aQY1aQ Japanese Knife: http://bit.ly/favorite-knife Vitamix: https://amzn.to/36xtZFN Large Cutting Board: https://amzn.to/2RYa0L8 Saucepan: https://amzn.to/36C6RGa Immersion Blender: https://amzn.to/3aOnbHd Meal Prep Containers: https://amzn.to/2Ua8YOK All Other Kitchen Equipment: http://bit.ly/kitchen-equipment-shop Film & Photography Equipment: http://bit.ly/photo-gear-shop RECIPES *OVERNIGHT OATS (3 servings) 1 ½ cups old-fashioned rolled oats 3 tbsp chia seeds (http://amzn.to/2EgUNfV) 3 tbsp flaxseed meal (http://amzn.to/2F88Buk) 2 ¼ cups plant-based milk ¾ cup plant-based yogurt Pinch of salt Combine ingredients in a bowl and then transfer to 3 jars, add mix-ins, cover and refrigerate overnight. Can stay in the fridge up to 5 days Option 1 Chocolate Raspberry: stir in 1 tbsp cocoa powder, dash of cinnamon, 1 tsp maple syrup, 2 tbsp crushed walnuts, 1 tbsp vegan chocolate chips; add raspberries when ready to eat. Option 2 PB&J: stir in 2 tbsp peanut butter and 1-2 tbsp fruit preserves; add sliced bananas when ready to eat. Option 3 Lemon Blueberry: stir in ½ cup mashed blueberries, 1 tsp lemon zest, ½ tbsp maple syrup, 1-2 tbsp hemp seeds; add blueberries when ready to eat. *MASSAGED KALE SALAD Remove tough stalks from a head of kale and shred with a knife (or tear up with hands). Drizzle with a bit of olive oil and massage for 1-2 minutes. Store in fridge for 5-6 days. *ROASTED ROOT VEGETABLES Trim carrot tops. Peel sweet potatoes and slice into wedges ¼-½ inch thick. Slice squash into rounds. Drizzle all vegetables with olive oil, salt and pepper and mix well. For sweet potatoes, place them on a wire rack and place on top of a baking tray and sprinkle with chili powder if desired. Place carrots and squash on a baking tray. Bake all veggies at 425F/220C. Roast sweet potatoes for 30 minutes and carrots/squash for 20-25 minutes. *INSTANT POT LENTILS 2 tsp olive oil 1/2 small onion, diced 1 clove garlic, minced 1 cup green lentils 2 cups vegetable broth 1/2 tsp salt + black pepper Turn on the Saute function on the Instant Pot. Add the olive oil and cook the onion until soft, 3 minutes. Add the garlic and cook 1-2 minutes. Add the lentils, broth and salt. Seal the Instant Pot and cook at high pressure for 15 minutes. Allow a natural pressure release and open the Instant Pot after 10 minutes. Taste for seasonings. Instant Pot 6 quart model://amzn.to/2AL6L29 *CASHEW CREAM 2 WAYS 1 cup raw cashews, soaked in hot water for 30 minutes or room temp water overnight ½ of a lemon, juiced 2 tbsp nutritional yeast (http://amzn.to/2CBWTFS) ½ tsp sea salt + black pepper 1/2 tsp garlic powder 1/2 cup water Drain cashews. Blend all ingredients in a high-speed food processor or blender until smooth and creamy. For cilantro flavor, add ½ cup cilantro leaves to half of the cashew cream and blend until well combined. *SUPERFOOD SEED SPRINKLE Mix together the following in a bowl and store in a jar in the pantry: 3 tbsp pumpkin seeds, 3 tbsp sunflower seeds, 3 tbsp hemp seeds, 3 tbsp flaxseed meal, 2 tbsp sesame seeds *FARRO 1 cup farro, rinsed 2 cups water ½ tsp salt Add all ingredients to the Instant Pot. Seal the Instant Pot and cook at high pressure for 8 minutes. Allow a natural pressure release and open the Instant Pot after 10 minutes. Taste for seasonings and drain any excess water. *Farro breakfast porridge 1 tbsp coconut oil 1 small apple, chopped 2 tbsp dried cherries ¼ tsp cinnamon Squeeze of lemon juice ½ cup cooked farro 2 tbsp superfood seed sprinkle ½ cup almond milk Heat coconut oil in a saucepan and add in apples, cinnamon and lemon juice until golden brown. Stir in cherries and farro for 4-5 minutes or until warmed up. Sprinkle porridge with superfood seed sprinkle and serve with almond milk.'
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