Author Topic: Vegan meal prep ahead ideas  (Read 2960 times)

EAL

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Vegan meal prep ahead ideas
« on: July 14, 2016, 08:48:01 AM »
Hey all.

I know a lot of people here are not vegan but I know many of you eat less meat due to the expense.  I am vegan and have an easy time making great meals at home but not necessarily things that re-heat well or save easily.  I have a few go-to meals but am trying to expand my horizons.  What are some great ideas for meals I can prep a few days in advance and pack for work for lunches or nights I'm working late at my other job? I would love suggestions and your guys' go-tos.  Thanks!

honeybbq

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Re: Vegan meal prep ahead ideas
« Reply #1 on: July 14, 2016, 09:05:02 AM »
Not sure if this is exactly prep ahead, but it does keep well and reheat easily....

Last night I made a moroccan garbanzo bean stew and served over couscous.

You could probably search for a similar recipe but essentially:
1 red onion thinly sliced
1 TBSP garam masala or ras el hanout
1 yellow pepper
1 stick cinnamon

saute until cooked

add 2 cans garbanzo beans
2 cans diced tomatoes
1 tbs lemon zest
juice from half a lemon
1/2 cup water

simmer for 10-15 minutes. To serve, scoop over some cous cous, sprinkle chopped cilantro, mint, and crushed/chopped almonds.

It's yummy and makes a ton and we'll eat it all week.

hoodedfalcon

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Re: Vegan meal prep ahead ideas
« Reply #2 on: July 14, 2016, 09:07:56 AM »
Hello fellow vegan!

I am curious what kind of food you are preparing that you find difficult to re-heat or save? Pretty much everything I make re-heats well. I make giant amounts of curry and rice and portion it out and freeze leftovers. Same with pasta dishes. Beans and rice reheat very well.

This is good to just have on hand for sandwiches or to put on crackers for a snack:
http://www.veganricha.com/2015/01/5-minute-tofu-egg-salad-sandwich.html

I make this and it saves well: http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/ (wait to add avocado until you serve)

What sort of foods do you like to heat? Do you have access to a microwave at work?
(p.s. I noticed there are two threads so I consolidated my comment to this thread)

NotJen

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Re: Vegan meal prep ahead ideas
« Reply #3 on: July 14, 2016, 09:46:02 AM »
I am curious what kind of food you are preparing that you find difficult to re-heat or save? Pretty much everything I make re-heats well. I make giant amounts of curry and rice and portion it out and freeze leftovers.

Same here.  I freeze absolutely everything, and never have much of a problem (maybe I'm just not picky?).  I'll cook on the weekend, and make single servings to keep in the freezer - I usually have enough of a rotation going so I can have something different for lunch every day of the week.

I've been getting into using dried beans, which has led to a bunch of vegetarian meals.  Here are some things that I have made and frozen recently (I have also made a full pound of beans, and frozen any extras to use later as well).  They might need to be adjusted to make them vegan, but should be close.
https://myannoyingopinions.com/2016/03/03/rajma-gobi/
http://thepioneerwoman.com/cooking/chickpea-curry/
http://smittenkitchen.com/blog/2015/03/red-bean-and-green-grain-taco-bowl/

I also make batches of frozen pizzas, burritos, pocket sandwiches, and veggie burgers for quick dinners at home.
http://ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/ (I keep these lower calorie by wrapping in collard greens instead of tortillas!)
http://peasandcrayons.com/2014/11/butternut-black-bean-burgers.html
http://www.thekitchn.com/recipe-spiced-lentil-sweet-potato-and-kale-whole-wheat-pockets-181100

the_gastropod

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Re: Vegan meal prep ahead ideas
« Reply #4 on: July 14, 2016, 03:06:27 PM »
Following!

big_slacker

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Re: Vegan meal prep ahead ideas
« Reply #5 on: July 14, 2016, 04:02:52 PM »
100% plant based athletic dude here:

I make a crapload of sweet brown rice (this is a sticky short grain version of regular brown rice) as the base for most of my stuff. Then I just mix it with stuff like:

Black beans with salsa
Tofu, steamed veggies and a little teriyaki
Amy's lentil or lentil veggie soup (costco sells these bulk fairly cheap)
Vegan chili
sweet potatoes, nuts and cooked apples

For snacks I bring fruit and sometimes make a PB&J

I also sometimes just bring homemade muesli (quick oats, dried cranberries, walnuts and sunflower seeds) and pour coconut milk over it (we have a fridge) 1 cup is like 450 cals, might do a couple bowls if I ride the bike into work. :D

Gimesalot

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Re: Vegan meal prep ahead ideas
« Reply #6 on: July 14, 2016, 07:46:20 PM »
Most of what I make can be easily made vegan:

- Red beans and rice: one can kidney beans creamed in processor, one can kidney beans whole, onion, garlic, rice
- Cold bean salad: three kinds of canned beans, onion, bell peppers, oil, vinegar, seasoning to taste
- yellow split pea curry: onions, garlic, ginger, assorted veggies, yellow split peas, coconut milk, curry powder
- regular curries: curry paste from Asian store, ton of veggies, coconut milk, soy sauce, rice
- lentils: onion, garlic, lentils, bell pepper, carrots, green apple
- beet salad: can of sliced beets, orange slices, onion, basil, oil, vinegar
 

Noodle

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Re: Vegan meal prep ahead ideas
« Reply #7 on: July 14, 2016, 07:54:39 PM »
I have been making Budget Bytes' sushi bowls http://www.budgetbytes.com/2016/06/sushi-bowls-sriracha-mayo/for lunch for the last couple of weeks. Mine are not vegan, but it would be easy to "veganize" them by swapping out the imitation crab for baked tofu and making a sriracha mayonnaise with vegannaise (or just skipping it.) I toss the avocado with some lemon juice to keep it from browning. The veggies are pretty sturdy so I have had no issues with making them ahead of time.