This weeks vegan meal prep was pretty simple, it took us about 3-4 hours to prepare all our meals for the week. We adjusted all our recipes, by removing any oil that the recipe called for, and we substituted with a nut or seed butter.
For breakfast we had a banana loaf, I found a simple recipe on Pinterest and used peanut butter in place of the oil it called for. I used whole wheat flour, coconut sugar and a flax egg as substitutes for the ingredients that the recipe listed.
I baked some oil free falafels to snack on. I topped them with our delicious homemade salsa. We also have a homemade oil free hummus as a snack because we are chickpea fanatics.
For lunch we had an amazing soup that we cooked in the crockpot. The soup had a mix of 10 beans, potatoes, carrots, onions, barley, zucchini, bell pepper, chipotle pepper, and tons of garlic and spices.The soup was so nourishing and filling! I love soups because they are so easy and can be packed with veggies. Anthony made us a focaccia (without any oil) to go along with the soup 🙂 We packed our soup and focaccia along with some fruit and trail mix for work.
For dinner, we had a lentil and rice pilaf that I cooked with turmeric, cumin, cinnamon and coriander, topped with cilantro and lemon juice and some broccoli on the side.
At night we snacked on fruits and we did have some treats that were not completely whole foods. We had some non-dairy ice cream from sprouts, it was the store brand which is still all natural although it may contain some processed sugar. We also had some dark chocolate covered cherries from the bulk section. Super yummy. We think its more important to focus on the overall efforts that we make to eat more unprocessed foods, but we don’t trip over the small details like in our chocolates and ice cream.
Check out some of our other meal prep posts. Have you tried meal prepping? Leave a comment and let me know. Make sure to share with your friends, and subscribe for more vegan meal prep ideas.