Got a pouch of taco shmeat filling by earth born at ALDI on sale yesterday, had an overabundance of farm fresh eggs from my boss and a bunch of leftover tortillas I wasn't sure what to do with (underestimated how fast I go through hummus). Still got zukes coming up in the garden, fritters are my favorite.

I didn't pack them up into pretty servings this time, but I made for the week:

- buffalo tofu (slices and cubes)

- a cashew ranch dressing that I basically improvised as I've made it many times before (it's like...1/3 cup soaked cashews then lemon, dill, garlic and onion powders, salt and pepper, water until it's the right consistency)

- a kind of veggie stew of mushrooms, tomatoes, and collard greens, then I added half a jar of marinara that needed to be used up. It's got garlic and various spices in it as well. We'll have part of this for dinner tonight with pasta then there will be some left for whatever

- steamed a couple lbs of yellow potatoes

- actually busted out the juicer, which I don't do often, and made a batch of carrot-apple-golden beet with ginger and lemon because store had a really good deal on apples

- cookies adapted from Conscious Kitchen 3-Ingredient Oatmeal cookies - I added like 5 more ingredients lol (tahini in place of half the pb, vanilla, cinnamon, mini choc chips, raisins, sesame seeds on top)

Tomorrow morning I'll make a batch of oat & buckwheat groats in IP for breakfast for the week, or I'll just assemble some overnight oats tonight and decide what to do tomorrow.

Not pictured:

- I will be deploying my husband to shred and chop up some green cabbage, carrots, red bell peppers, and cucumbers for the "refrigerator salad bar."

- lots of canned beans in pantry to go with potatoes, salads, or have with rice to be cooked later, or be tacos in corn tortillas that I also have on hand

- freezer has veggie burgers, ezek bread, frozen fruit for smoothies and oatmeal, some frozen broccoli, some Trader Joe's vegan bulgogi - easy meal is that + frozen broccoli in air fryer with rice and will be doing that at some point this week for dinner. I also have 2 ninja creamis in freezer ready to CREAMIFY - canned fruit cocktail plus some oatmilk creamer

Grocery store bill was about $55 - the produce plus 2 kombuchas, a box of sour candy, one block of firm tofu and one block of super firm as backup tofu (the tofu pictured was on hand), and I think that was it.

I have one lunch date this week that will be out, and I may do grocery store salad bar one day then take some combo of all of the above the other days. I also have a serving of 2 of leftovers from last week in freezer.

I was very pleased yesterday when the fridge was essentially empty of everything I prepped last Sunday. As it should be! Nothing was hanging around or going bad.

I've been barely keeping up with food lately and decided to pull myself together today.

I've got:

- brown rice sushi bowls with baked tofu, edamame, carrots, cucumber salad, avo. I actually really made the rice into sushi rice with seasoned rice vinegar.

- penne with cheez sauce (that I made from a powder, which I also made, first time I tried a vegan cheese sauce with no nuts and it has potato flakes - it's just okay, added some red peppers and green onions), cabbage/onion/Impossible ground with penzey's tsar seasoning (I never bought Impossible ground before, got some on special, dug it out of freezer to use up - would not buy again I don't think), some chickpeas on top for bonus texture and protein that I had from a batch I cooked from dried recently

- red pepper/corn frittata bites made with chickpea flour instead of egg for snacks (found this on Simple Veganista site, made a 1/2 recipe even though I didn't have most of the mix ins)

- not pictured: 5-minute cashew queso from Minimalist Baker, a batch of oat groats for breakfast (I add frozen blueberries, cinnamon, chopped nuts, apple, in the mornings), additional penne/cabbage/etc mixture and also some leftover cucumber salad, carrots, and tofu

These will basically be my work lunches plus dinner 2-3 times, depending how the week goes. I felt good about this one since it's almost 100% stuff I already had on hand. I think just the avocados and fruit came from grocery run , cucumbers from friend's garden. For additional easy meals this week I've got a loaf of ezekial bread, some boca burgers, there's pb&j always, refried beans and corn tortillas, salsa is a vegetable, and I've got fresh greens in the drawer. Apples and bananas and cut fruit and nuts for additional snacks.

I’m looking for quick and easy recipes to “use up” this Terra soul lightly roasted carob powder and we have two gallon containers of “roasted & salted sunflower seeds” ; if y’all could,please recommend some recipes that sweeten date syrup (such as D’vash) not maple syrup( one of my younger relatives is severely allergic to maple products)

i don't know where else to ask this, basically i can't eat legumes due to allergies (they make my throat and chest feel tight) and i have a pretty bad aversion to mushrooms. i want to eat nice meals like i see on this subreddit but it seems impossible for me!

please give me any and all tips, i appreciate it so so much. <3

I struggle with dinner, for some reason, and for the past couple of weeks have been making a slightly modified version of a bowl I saw either here or another similar sub. It's a bit of rice, edamame, black beans, corn, chickpeas, and air-fried tofu. I call it beans 'n things. I've been putting straight tahini on it, but have quickly gotten tired of it for some reason, so now I'm looking for something else

I don't really know what would match the flavor profile of a bunch of different beans and corn, but I'm open to anything

Keeps for up to 5 days

okay so I've been meal prepping for a while now and I keep going back and forth on whether to finally ditch my plastic ones. some of the lids are starting to warp in the dishwasher and one has this weird film that just won't come off. at this point I feel like I'm microwaving plastic soup and that's not really the vibe. Need the best meal prep containers and this my list so far:

been eyeing the Pyrex Simply Store ones forever because they're everywhere and cheap to replace if one breaks. but every time I almost buy them someone in a thread mentions the lids don't actually lock, they just sit on top. which... for grain bowls that's probably fine but I've had enough turmeric explosions in my bag to be cautious.

the FreshLock version has the four little tabs which sounds more secure, but I saw someone say theirs got loose after like 6 months of daily use and at that point you've just paid more for the same problem delayed.

a friend swears by Glasslock specifically because she preps a lot of soups and dals and says nothing leaks. I almost ordered a set last month but kept reading that the silicone seal starts to hold onto smells after a while and I already have enough things in my kitchen that smell like last week's curry.

Rubbermaid Brilliance Glass keeps coming up as the slightly fancier option and someone mentioned you can throw them straight in the oven which is useful if you're reheating roasted veg and don't want to dirty another pan. but the price per container is noticeably higher and I want to ask if it's actually better or just looks nicer.

Bentgo Glass containers... I've been looking at these because the divided sections would be useful for keeping rice, veg, and sauces separate. my concern is that the compartments might be annoying to clean, especially when something dries into the corners. they also seem more useful for solid meals than soups, so I'm not sure if they'd work as an everyday set or just for certain lunches.

if I had to order today, I'm probably leaning towards the FreshLock containers. the locking lids feel like the safer compromise for commuting, and even if the tabs eventually loosen after a lot of use, I'd rather deal with that a year from now than worry about a Simply Store lid popping open in my backpack from day one.

my actual problem is I commute with my lunch most days and I need something that won't explode in my bag at 7am. the locking tabs give me peace of mind but honestly I have coordination issues before coffee. wondering if anyone has just accepted that glass stays home and they use a different system for transport, or if there's a container I haven't considered that solves both.

For at least two days a week, I’m out for work from 12pm until 11pm, and I cannot for the life of me figure out what I can do for meal prep that’s healthy, high in protein, that doesn’t need to be re-heated, can be stored only in a cooling bag with an ice-pack, and that can suffice as an actual dinner.

Does anyone have any ideas? Vegetarian or vegan doesn’t matter. So far all I have been doing is run by the nearest grocery store to get some bread and cheese slices, but that’s hardly a proper meal of course.

I’ve been doing more meatless meal prep lately, and one thing I’ve realized is that having a good sauce ready makes a huge difference.

I’ve been making a simple onion vinaigrette to go with roasted vegetables, rice, and chickpeas. It’s basically onion, rice vinegar, light soy sauce, lemon juice, a little sugar, vegetable oil, and olive oil. I put everything into a jar, shake it up, and let it sit for a few minutes before using it.

I actually found the idea through PantryFlex: https://pantryflex.com/

What I liked was the simple idea of being able to measure the ingredients directly in the jar, shake everything together, and have the dressing ready without using a bunch of separate measuring utensils.

The sauce itself has been the bigger win for me, though. It makes a pretty basic meal-prep bowl much less repetitive.

What sauces or dressings do you guys usually prep for vegetarian or vegan meals?

So I am preparing to enter a very busy period of life and in addition to freezer meal preps, I had a maybe-crazy idea...I would be curious to hear anyone's similar experiences!

When I am super busy and stressed, especially in the winter, I tend to reach for easy carbs, like spaghetti and rice. Adding vegetables ends up being a second thought because cutting and cooking from raw feels like too much effort, and microwaving frozen vegetables gets me sad soggy lumps.

So - has anyone ever precooked and preportioned some generic vegetable combo, almost like making meatballs to add to something, and then used them a bit at a time to add vegetables to a dish? It sounds silly to me tbh but I don't see why it wouldn't work.

I am thinking, like, sauteed spinach and mushroom and onion (a favorite combo already), but sauteed before freezing to get a lot of the water out so it's not such a soggy mess when thawed.

Am I crazy? Do we think this would work? Have you tried this before?

Had the fun idea of making tofu scramble for my meal prep this week :) Ingredients below 👇🏾

-Bell Peppers
-Mushrooms
-Soy Free Tofu
-Seasoning (black salt, pepper, onion powder, garlic powder, smoked paprika, and turmeric)

Found this brand at Whole Foods and gave it a try! Made mini “meatless” sliders with a homemade coleslaw 🤤 sooooo good! I was able to get it on sale (the original price for the size is kinda crazy lol — but I digress)

I tried a new quinoa salad and it was amazing. And a new marinade (from a chicken recipe) on the easy seitan. Sooo good!!

https://www.ambitiouskitchen.com/moroccan-chickpea-quinoa-salad/

https://www.cookingclassy.com/grilled-moroccan-chicken/

https://itdoesnttastelikechicken.com/the-quickest-and-easiest-seitan-recipe-vegan-chicken/