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Vegan Meal Prep (Fridge & Pantry cleanup)

As a Youtuber who basically makes food for a living, my kitchen is usually full of leftovers and an assortment of ingredients. I decided to clean out my fridge and pantry and come up with some simple meal prep using only what I already had.

I did not do any additional grocery shopping for this video – I simply used the ingredients that I already had in my kitchen! I highly suggest you try the same if you are ever feeling like your kitchen is too overstocked and too full. It’s a great way to also be creative and come up with some dishes that you otherwise may not have thought of.

Watch the video above to see what I made and scroll down to see the written recipes below!

Creamy Cauliflower Soup

Ingredients (5-6 servings):

  • 1 head of cauliflower
  • 2 potatoes, peeled
  • 3 carrots
  • 1/4 medium-sized onion, diced
  • 3-4 cloves garlic, minced
  • 1 cup cooked beans
  • 2 cup red split lentils
  • 5-6 cups water
  • 1 tbsp vegetable bouillon or vegetable stock powder
  • 2 tbsp nutritional yeast
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1 cup soy milk
  • salt & pepper to taste

Instructions:

  1. First, steam one potato and cauliflower for around 20-25 minutes until soft. Chop up the cauliflower and potato into a few smaller pieces to help it cook faster.
  2. Meanwhile, dice the onions and chop the carrots and the other potato into bite-sized pieces.
  3. In a large pot on medium heat, heat a little oil and saute the garlic and onion for a couple minutes. You can also add a splash of water if the garlic starts sticking to the pan.
  4. Add the carrots, potatoes and beans. Stir it around.
  5. Now add the lentils with the water and bring it to a boil. You can also throw in all the seasoning at this point. Once the soup is boiling, bring it down to a simmer and cover for about 15 minutes or until lentils have cooked.
  6. Check if the cauliflower and potato is ready by poking them with a fork. If it’s done, they should be very soft and the fork should go in very easily.
  7. Blend the cauliflower and potato with soy milk in a food processor or blender before adding to the soup.
  8. Mix well and add more water if needed. Heat and serve.
  9. Add salt & pepper to taste.

Bean & Mushroom Veggie Stir-Fry

Ingredients (4-5 servings):

  • 1 tsp oil
  • 3-4 cloves of garlic, minced
  • 1/2 head broccoli, cut into bite-sized pieces
  • 1-2 bell peppers, diced
  • 1 cup shiitake mushrooms, chopped
  • 2 cups beans

For the sauce:

  • 1/4 cup peanut butter
  • 2 tbsp tamari or soy sauce
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp maple syrup or other sweetener (optional)
  • 1/4 cup water

Instructions:

  1. In a large wok on medium-high heat, heat up the oil and saute the garlic for a couple of minutes.
  2. Add the vegetables and beans into the wok. Let everything cook for several minutes while stirring.
  3. Meanwhile, mix all the sauce ingredients in a small bowl.
  4. Pour the peanut sauce mixture into the wok and mix it well into the stir fry. I also added around half a cup of water before covering it up and let it cook for a little bit.
  5. Serve with rice!

Veggie Ground & Scrambled Tofu

Ingredients:

  • 1 tsp oil
  • 1 cup chickpeas
  • 2-3 cloves garlic, minced
  • 1 small block of tofu (I used soft but you can use medium or firm)
  • 1 cup frozen mixed vegetables
  • 1/2 package of Yves Mexican Veggie Ground Round

Instructions:

  1. Heat up some oil in a large pan. Add the chickpeas, minced garlic, and soft tofu. Let most of the water evaporate from the tofu.
  2. Add in cup of frozen mixed vegetables.
  3. Keep mixing everything together until most of the water from the tofu has evaporated.
  4. Add in Yves Mexican Veggie Ground Round. Mix well.
  5. Serve alone or with rice!
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