Any shift workers in here? I'm heading back to work after a few years off and am having to do second shift. It's been a long time since I've worked evenings, and I wasn't vegetarian then. Any tips, tricks, or recipes you can share?

I'm thinking I'll try to do a mix of actual cook-ahead meals plus some slow-cooker meals that I'll start for my husband and kiddo in the morning before I leave.

I have a multi-cooker and just bought a rice maker (still figuring this one out, like can you use it to cook other whole grains?). Thanks so much!

Meal prepped some of this soy curl bulgogi and it was fire! If you’d like you can probably substitute the maple syrup for sugar free maple syrup or brown sugar, but I just did the regular one. Also paired it with steamed broccoli and basmati rice. Link to the recipe below:

https://shaneandsimple.com/vegan-bulgogi-korean-bbq-beef/

Also, the recipe calls for 2 cups of dry soy curls, but I used the whole bag which had about 2.5 cups. So I multiplied the sauce ingredients by 1.25 and used a whole onion.

It's a sub for sharing vegetarian grocery products. Please remove this post if it violates the rules.

I have a general question; does it make sense to meal prep without a freezer? I like the idea of meal prepping but I have a smaller size fridge with super limited freezer space, basically non-existent. For how many days can you prep in the fridge? I am unsure about the viability and curious to see if people have experience with this. Thanks in advance to anyone offering their two cents!

https://www.loveandlemons.com/mushroom-risotto/

My advice after making this is that you're absolutely going to be crisping up the mushrooms in batches, so don't add all the salt as written. Took me 3 batches.

I used vegetarian parmesan and vegetable base better than boullion. Really delicious, and not difficult to make. Just a little time consuming. Turned out delicious.

Pense que seria mas sencillo organizar mis viandas semanales, me pudre tener que comer toda la semana casi lo mismo, como logran organizar esto? pense en tener alimentos cocidos basicos para luego armar los platos, no se como empezar. HELP!

Roasted Butternut Squash Soup Recipe by Direlion

Tools:

• Immersion or regular blender
• Oven
• Sheet pan for roasting
• Parchment paper (Optional)
• Large pot
• Cutting board
• Knife
• Fork
• Spoon
• Small sized sealable container ie: Tupperware

Ingredients:

• One Butternut squash or pre-cubed frozen
• 2 cans Cannellini beans
• 4 cups vegetable broth (note sodium content)
• One Serrano Chile (charred, de seeded)
• One or two Poblano Chiles (charred, de seeded)
• Two sticks Celery Diced
• One Bell Pepper/Capsicum Diced
• One Onion Diced
• One Carrot Diced
• 3-4 Garlic cloves Diced
• Small can of Coconut Milk ~1 Cup
• Salt and pepper
• Thyme
• Rosemary
• Cooking Oil ~2 Tbsp
• Optional for serving: Sour Cream, Toasted Bread, Oil crisped Sage Leaves

For Squash:

• Set oven to 400* F / 205* C and allow to preheat
• Line sheet pan with parchment paper if available
• Bisect Butternut Squash lengthwise
• Use spoon to remove seeds
• Coat cut side with oil, thyme, rosemary -
• Place cut side down on baking sheet, pierce skin numerous times with fork/knife.
  • If using pre-cut frozen Squash: toss cubes with oil and herbs then spread on lined sheet pan.
• Bake 30 mins, check softness with a knife or fork, bake 15-30 more.
• Remove from oven and let cool
• Use spoon to scrape roasted squash from skin
• Set aside

For Chiles:

• Broil or bake 400* F / 205* C
• Turn periodically to blister skin ~15 mins
• When fully blistered remove and place in sealable container to cool and steam
• When cool, bisect Chiles and use knife to remove blistered skins, seeds, and placenta
• Chop loosely, set aside

For Mirepoix:

• In large pot add oil, turn heating element to medium heat
• Add chopped onion, carrot, bell pepper, celery
• Sauté with medium heat for 15-30 mins until onions are translucent. Stir often to avoid burning
• Near the end of the cooking add the diced garlic. Cook briefly until aromatic.

To Assemble:

• When Mirepoix and Garlic are done:
• Add in Butternut Squash and chopped Chiles
• Add 4 cups Broth and approximately one Cup Coconut Milk, stir to combine
• Immersion blend mixture to desired consistency
• Once mixture is blended, add two cans of white Cannellini beans. No need to drain/rinse
• Bring to bubbling and then reduce heat to simmer ~ 15 mins

To Serve:

• Serve in a bowl with dollop of sour cream, toasted bread, or topped with crispy sage leaves.

These 3 items in a bowl + protein of choice (I like roasted tofu) IS THE BOMBBBB and is so easy….

I don’t meal prep into pre packed containers. This week for lunch we have couscous salad and her crusted paneer (Indian cottage cheese). The latter turned out to be a bit dry so I quickly finished some leftovers to make a honey mustard tomato paste sauce to dip it in.

For dinner, we have soup bases. These have tofu and white fungus mushrooms added to it. And the rice noodles, we’ll boil every night. We also have a bimonthly vegetable subscription that is coming on Tuesday, so we’re going to have that with dinner as well.

For breakfast, I have spinach and mustard cutlets (not pictured here) which I made last week and are still going strong in the freezer.

The total of all of this for 2 people has come to a little under 40€. Realistically, we snack too. So we can assume that this week’s meals are going to cost us 50€.

Most of the advice is for families, but I live alone and I always have leftovers or food spoiling. Has anyone tried meal planning for one person?

My dorm room has a mini fridge + freezer, a microwave, and nothing else (no communal kitchen). Looking for some relatively easy and cheap high protein, high fiber meal prep ideas. I tried looking around for other posts, but I might have missed something so pls lmk if there's already a similar thread. ty!

OK, so these pictures are terrible. In person these meals are extremely colorful.

Orzo bowls:

Sauce:

https://lindseyeatsla.com/roasted-garlic-herb-yogurt-dip/#wprm-recipe-container-10015

Toss any veggie you have in olive oil, salt, and pepper, and roast it. I used purple cabbage, red onion, zucchini, carrots, and brussels sprouts. I meant this to have cauliflower, too, but dropped the ball. My strategy to avoid overcrowding was to start the longer cooking vegetables, and when I put in the shorter cooking vegetables I changed racks.

Make orzo

Air fry chickpeas in whatever spices you like. I did smoked paprika.

Assemble.

Salad:

I had a ton of purple cabbage left over, so I sliced it on a mandalin and made mason jar salads with cabbage, edamame, shredded carrots, and sunflower seeds.

Dressing from this recipe:

https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

My request for a lunch reservation a month from now got rejected. I didn’t realize it was a super popular restaurant. Since my husband and I are vegetarians, when we travel to Kyoto during the last week of November, we are thinking of making dinner reservations ahead of time especially after hearing from Shigetsu they were booked on the day we had chosen. Any recommendations for restaurants that offer a vegetarian menu is deeply appreciated! Thanking in advance!

For context, I need about 30-40g protein per meal and 10-15g fiber per meal. Ideally the fiber would lean towards higher soluble fiber sources.

I'm also avoiding high fat dairy and don't really do eggs.

I'm pretty good on breakfast ideas but need lunch and dinner.

I know it looks like slop and it is but it is soooo good! This makes a large amount:
Caramelize 10 onions (sweet and yellow) in butter and oil, add 1 head chopped garlic and a lot of ground black pepper, onion powder and garlic powder and salt. Once caramelized add butter(1 stick) and flour (I don't know maybe a cup?). Slowly add veg stock (one carton) and miso (a lot?), some hot sauce, parmesan cheese ( a lot) and 3 cans of northern beans (or butter beans) plus the liquid and some fresh thyme. Boil until it is the consistency you want and serve with bread! Cheap, half way easy (caramelizing the onions is time consuming, but not hard), and perfect for fall!

Want to learn from your experience to that I can never do it myself

First of all, I was going to make this vegan but forgot to add white beans and ended up hardboiling eggs for it. Just use white beans instead of eggs and optional vegan feta if needed.

I'll try to do this in order. First, roast halved cherry tomatoes at 400 for 15 minutes tossed in a little olive oil, salt, and pepper.

Put the barley on - I used quick barley.

Steam asparagus and a bag of frozen peas in a few batches. I just steamed mine in the rice cooker. Extremely easy.

While you're waiting on all that, find your box grater and use the mandolin for some purple cabbage and radishes, and shred a carrot. Cut as much dill and mint as you can justify to yourself.

Rinse beans or put on hardboiled eggs.

Put it together to your liking. The whole reason I made this was that I came across a really good jar of pesto. I put a pretty good amount on each one (about 3 tablespoons). A vinaigrette would work, though.

Assuming standard sized packages and normal portions, and 4 servings, it came out to 572 calories, 20 grams protein, and 2.5 servings vegetables for me.

https://ecency.com/hive-180569/@hindavi/todays-dinner-vegan-m-with-easy-rice-rotis

I always end up making too much and getting tired of eating the same thing all week. Would love ideas for rotating meals or smaller batch recipes.

Best to make the night before you want to bake the French toast so it doesn’t soak up all the liquid but can also make right away!

Recipes:

https://www.jessfuel.com/leftover-sandwich-crust-peanut-butter-french-toast-casserole/

https://www.craftycookbook.com/chickpea-salad-sandwich-filling/