It’s kind of amazing how little I had to do to create a whole week’s worth of lunches (and a couple dinners!) by just prepping a few ingredients.
I had a little extra time on Monday, so I made an extra large version of my lunch, and stored the base ingredients to use throughout the week. I made:
- spicy cashew cream
- (premade) seitan with peppers & onions
- sweet potato (cut 1 giant potato into quarters and boiled them)
- freekeh (but any grain would work!)
And added the rest of a can of black beans to my stack of prepped food.
Throughout the week I added in different elements from the fridge, but the longest parts of the prep were done. If I don’t already have grains or potato cooked for a meal, I find it so hard to figure out what I want to make. They usually take a long time to cook and take up valuable stovetop space. These basic pieces turned into these meals for us this week!
This was the meal where I prepped everything, and set aside what I had left. I made a giant salad with each component, chopped lettuce, chopped cucumber (the last bit we had left!), and spicy sauerkraut.
I really wanted a savory breakfast, so I scrambled the seitan with the black beans and some tofu. I paired the scramble with some of the freekeh and topped it with leftover green onions.
A late breakfast/early lunch. I ate the scramble, some freekeh, cashew cream, and sweet potato together.
(Pictured at the top of the post.)I wanted to use up the rest of the lettuce I bought earlier in the week, so I made another big salad. This one included the sweet potato, black beans, and freekeh, with chopped lettuce and the last vegan chicken patty (Wegmans brand) that I cut up & browned on the stove.
After running out of seitan and vegan chicken, I decided to make another protein. I seared some chopped tempeh in spices and coated it all in barbeque sauce to make it really sticky. I scrambled some black beans & tofu together, then paired it with freekeh and the last bit of sweet potato. Just for fun, I drizzled it all in some vegan ranch. (If I had more cashew cream, that would’ve been perfect there!) This made enough for two of us for dinner.
I finally got to the last bit of all the food I had prepped. I mixed together the freekeh, tempeh, and black bean & tofu scramble together for a late breakfast/lunch.
There are even more combinations I could’ve done, but these were what I did during a super busy week. Normally I would’ve just eaten lots of cereal and tortilla chips and called it “good” so this was a really amazing week of quick eats for me.
Looking for more cooking & everyday tips? Be sure to read these pieces we’ve already shared <3
unpackage: eating vegan without vegan products - issue 01
writing vegan: a week’s food journal - issue 09
time-saving tips in the kitchen - issue 15
why bother to cook at home - issue 18
table for one: the art of eating alone - issue 19
our favorite super easy & quick meals and snacks - issue 19
how to become a kitchen essentialist - issue 19
making the most of your farmer's market - issue 20
the ins & outs of meal planning & prepping - issue 21
where do you get your protein? - issue 22
getting back w your leftovers - issue 22
intuitive cooking - issue 22
how to stock a vegan kitchen - blog
how we learned to cook - blog
how learning to cook changed my life - blog
foods we always have prepped - blog
how to create a meal plan - blog
how we use pinterest to eat better - blog
super helpful meal planning printables - shop