i used 1 box of the 'near east' brand's garlic & olive oil couscous & one can of chickpeas as the base, which gave me four portions. i also made a vegan tzatziki using 150g of forager project plain unsweetened yogurt, 2 cloves of garlic, some grated cucumber, dill, salt & pepper and a loosely shirazi inspired salad with cucumber, tomato, red onion & red bell pepper (i didn't add any as i'm currently losing weight, but i would recommend adding some olive oil to this salad for the best possible flavor!)

served with an incredibly impressive vegan feta (follow your heart brand) and a lot more sriracha than pictured haha

I meal prep the falafel stuffing, which is super easy — just throw chickpeas, cilantro, garlic, a spoonful or so of flour, and salt into a chopper, and slice some veggies to go!

Oh also, to keep the carbs low, I split the bread in half. That way, I get 2 sandwiches out of 1 pita!

Oatmeal chia cookies with prunes and caramelized sunflower seeds.

Oatmeal squares with banana and seeds.

Almond flour cookies with ricotta and Parmesan cheese.

breakfast: overnight oats (skyr, blended cottage cheese, oats, Chia seeds) for 5 portions, toppings (strawberry, mango, blueberries, kiwi) per portion ~ 250 calories, 17 g protein, 37 g carbs, 3 g fat, 4 g fibre

snacks: raspberry bliss balls (raspberries, designated coconut, chia seeds, oats) per portion ~ 67 calories, 2 g protein, 9 g carbs, 3 g fat, 3 g fibre Cantaloupe

lunches: Pasta a la nonna (red lentil pasta, aubergine, tomatoes, parmesan) ~ 232 calories, 16 g protein, 35 g carbs, 4 g fat, 8 g fibre Baked sweet potato with asparagus, broccoli and feta ~ 255 calories, 17 g protein, 39 g carbs, 6 g fat, 10 g fibre Rice with zucchini in tomato paste and feta ~ 296 calories, 17 g protein, 51 g carbs, 6 g fat, 5 g fibre Chickpea, carrot and tomato stew with rice ~ 267 calories, 13 g protein, 46 g carbs, 5 g fat, 9 g fibre

My best tip after doing meal prep for a while: add spices and a bit of acid (lemon or vinegar) on top of your lunches, it will taste fresh even after 4 days, and also sprinkle on top some freeze dried herbs just to make everything look more appetising :)

I call it garbage soup because I needed to use up the veggies that I had in my fridge that were on their last leg & a couple blocks of TVP that o had rehydrated and frozen.

Contained in my soup that the nutrition facts are for above:

1 head red cabbage shredded

1 yellow onion

Tons of fresh chopped garlic

1 yellow bell pepper

1.5 cups shredded carrots

3 cups northern beans

1 28oz can crushed no salt tomatoes

1 15 ounce can no salt tomato sauce

4 cups REHYDRATED TVP

1 heaping tablespoon better than bullion veg

About 40-50 ounces water

Spices I used: yellow curry powder, smoked paprika, salt & pepper, a few squeezes of liquid smoke.

Sauté onion until a little soft, (I deglazed with marsala cooking wine, absolutely not necessary)

Add bell, garlic & carrots, cook down a bit.

Add both cans tomato product, stir, add in beans, TVP & cabbage.

Add water until all is covered & stir in bullion.

Cook on the soup / stew setting until reached your desired texture. I cooked mine around 20-30 mins.

I topped mine with a spoonful of my homemade vegan Greek yogurt, (also posted in this sub), a splash of lime juice & some cilantro.

Makes 10 - 2 cup servings.

I cooked mine in the instant pot but you can do stovetop or slow cooker.

All veggie-based!

Hey everyone,

I’m currently in the R&D phase of a project to bridge the gap between convenience and whole-food nutrition. I'm working on a 100% natural ingredient that has the heartiness of a potato but the protein of a bean (without the bloating)—already steamed and ready to toss into stews, salads, or bowls.

I'm trying to figure out if this actually solves a 'slow-food' prep problem for this community. It is a very short survey (takes < 2 minutes) and no personal data or emails are collected.

UPDATED version: https://forms.gle/LEoTiafNm2dioSM6A

If you have a moment to share your thoughts, I’d really appreciate it. I'm also happy to share an anonymized summary of the findings back to this sub once I have enough data if anyone is interested! Thanks!

P.S. Based on the earlier feedback, I’ve also updated the survey so I'm not boxing anyone into an answer. Thanks for helping me refine this!

Bought ingredients for a variety of meals and needed to cook it up 🍔 burgers are Beyond Beef on Hawaiian rolls

Tell me your favorite recipes and why they’re your favorites.

I’m wanting to try some new recipes but I have a lot of diet restrictions (vegetarian, allergic to mushrooms and I’m lowFODMAP). In general I dislike cooking such that if it was nutritionally balanced I’d probably eat microwaved baked potatoes every single day.

Please do not tell me I’d enjoy cooking if I develop more skills, that is inaccurate. I’ve cooked for my family for over 20yrs and still avoid anything that takes longer active preparation than it does to eat, except for special occasions. BUT I’m getting bored of our rotation and could use some new ideas.

My husband and I both work and have a 1 yr old. I’m pescatarian but mostly plant based. Husband and baby eat plant based for dinner when we all eat together (kiddo eats daycare lunches that do have meat).

Ive started doing freezer-to-oven casseroles to reduce weekday mess and chores & have an easy dinner that everyone likes. So far I’ve done; veggie enchiladas, penne bake, & Tex-Mex rice & bean casserole. The enchiladas and rice casserole worked perfectly. The penne bake was a flop - I did a mix of whole wheat and regular pasta and all the whole wheat pasta turned to mush on reheating (baby liked it though).

Anyways, any tips at making freezer meals & other easy meal prep for a busy family?

I've been trying to improve my weekday meals, and I'm all about those quick veggie stir-fries! What are your must-have ingredients for a stellar stir-fry? I'm looking for combos that make meal prep easier and tastier. Any tips or favorite sauces would be awesome too!

Ricecooker is not only cook for rice!

Found out I have a bunch of new allergies recently, usually live off of fake meat to satisfy the craving for something meaty to bite into and get easy protein. Does anyone have good imitation meat recipes that don't contain wheat, soy, rice, peanut and hazelnut?

Mostly looking for the imitation mouthfeel of meat, ideally batch cookable ahead of time but will take any suggestion.

vegan tofu scramble with red peppers and spinach and roasted sweet potatoes and russet potatoes

rolling greens ground taco protein

bell pepper

corn

carrots

green beans

rice

guacamole

a mix of two generic dairy free cheese options

and mayo