21 Easy Vegetarian Meal Prep Recipes to Make An Unblurred Lady from www.anunblurredlady.com If you're looking for easy and healthy vegetarian recipes for meal prep, you've come to the right place! Meal prepping can save you time and money while helping you stick to a healthy diet. Plus, it's a great way to ensure that you always have a nutritious meal ready to eat, even on your busiest days.
Description
This article will provide you with five delicious vegetarian meal prep recipes that are easy to make and perfect for busy people. These recipes are all vegetarian, but they can easily be made vegan by swapping out a few ingredients. They are also customizable, so you can adjust them to your taste preferences and dietary needs.
Prep Time
The prep time for these recipes varies, but most of them can be made in under 30 minutes. Some recipes require more prep work than others, but you can always save time by prepping some of the ingredients in advance.
Cook Time
The cook time for these recipes also varies, but most of them can be cooked in under an hour. Some recipes require longer cooking times, but you can always use a slow cooker or Instant Pot to speed up the process.
Ingredients
Here are the ingredients you'll need for each recipe:
1. Chickpea Salad
- 1 can of chickpeas - 1 red bell pepper - 1 cucumber - 1/4 red onion - 1/4 cup of chopped fresh parsley - 1/4 cup of chopped fresh mint - Juice of 1 lemon - 2 tablespoons of olive oil - Salt and pepper to taste
2. Quinoa and Black Bean Bowls
- 1 cup of quinoa - 1 can of black beans - 1 red bell pepper - 1 avocado - 1/4 cup of chopped fresh cilantro - Juice of 1 lime - Salt and pepper to taste
3. Sweet Potato and Black Bean Enchiladas
- 2 sweet potatoes - 1 can of black beans - 1 red bell pepper - 1 onion - 2 cloves of garlic - 1 tablespoon of chili powder - 1 teaspoon of ground cumin - 1/4 cup of chopped fresh cilantro - 8 corn tortillas - 1 cup of enchilada sauce - 1 cup of shredded cheddar cheese (optional)
4. Lentil Shepherd's Pie
- 2 cups of cooked lentils - 1 onion - 2 cloves of garlic - 2 carrots - 2 celery stalks - 1 cup of frozen peas - 1 tablespoon of tomato paste - 1 teaspoon of dried thyme - 1/2 teaspoon of smoked paprika - 1/2 cup of vegetable broth - 4 cups of mashed potatoes
5. Tofu and Vegetable Stir-Fry
- 1 block of tofu - 1 red bell pepper - 1 onion - 1 zucchini - 1/2 cup of chopped broccoli - 2 cloves of garlic - 2 tablespoons of soy sauce - 1 tablespoon of honey - 1 tablespoon of cornstarch - 1 tablespoon of vegetable oil
Equipment
To make these recipes, you'll need basic kitchen equipment like a cutting board, knife, and mixing bowls. Depending on the recipe, you may also need a skillet, baking dish, or slow cooker.
Method
Here's how to make each recipe:
1. Chickpea Salad
1. Rinse and drain the chickpeas. 2. Chop the red bell pepper, cucumber, and red onion. 3. In a mixing bowl, combine the chickpeas, vegetables, parsley, mint, lemon juice, olive oil, salt, and pepper. 4. Mix well and store in an airtight container in the fridge.
2. Quinoa and Black Bean Bowls
1. Rinse the quinoa and cook according to package instructions. 2. Rinse and drain the black beans. 3. Chop the red bell pepper and avocado. 4. In a mixing bowl, combine the cooked quinoa, black beans, red bell pepper, avocado, cilantro, lime juice, salt, and pepper. 5. Mix well and store in an airtight container in the fridge.
3. Sweet Potato and Black Bean Enchiladas
1. Preheat the oven to 375°F. 2. Peel and dice the sweet potatoes. 3. Rinse and drain the black beans. 4. Chop the red bell pepper and onion. 5. Mince the garlic. 6. In a skillet, sauté the sweet potatoes, black beans, red bell pepper, onion, and garlic until tender. 7. Add the chili powder, cumin, cilantro, salt, and pepper and stir to combine. 8. In a baking dish, layer the tortillas, sweet potato mixture, enchilada sauce, and cheese (if using). 9. Bake for 25-30 minutes or until the cheese is melted and bubbly.
4. Lentil Shepherd's Pie
1. Preheat the oven to 375°F. 2. Peel and dice the carrots and celery. 3. Chop the onion and mince the garlic. 4. In a skillet, sauté the onion and garlic until tender. 5. Add the carrots and celery and sauté until tender. 6. Add the lentils, peas, tomato paste, thyme, paprika, and vegetable broth and stir to combine. 7. Transfer the lentil mixture to a baking dish. 8. Top with mashed potatoes and bake for 25-30 minutes or until heated through.
5. Tofu and Vegetable Stir-Fry
1. Press the tofu to remove excess water. 2. Cut the tofu into cubes. 3. Chop the red bell pepper, onion, zucchini, and broccoli. 4. In a skillet, heat the vegetable oil over medium-high heat. 5. Add the tofu and stir-fry until lightly browned. 6. Add the vegetables and stir-fry until tender. 7. In a mixing bowl, whisk together the soy sauce, honey, and cornstarch. 8. Pour the sauce over the stir-fry and stir to combine.
Notes
These recipes can be stored in the fridge for up to five days. They can also be frozen for longer storage.
Nutrition Info
Here's the approximate nutrition information for one serving of each recipe:
Yes, these recipes are all vegetarian but can easily be made vegan by swapping out a few ingredients. For example, you can use vegan cheese instead of cheddar cheese in the sweet potato and black bean enchiladas.
Can I adjust the recipes to my taste preferences?
Yes, these recipes are customizable, so feel free to adjust them to your taste preferences and dietary needs. For example, you can add more spice to the sweet potato and black bean enchiladas by adding more chili powder.
How long can I store these recipes?
These recipes can be stored in the fridge for up to five days. They can also be frozen for longer storage.
Recipe Tips
- To save time, you can prep some of the ingredients in advance, such as chopping the vegetables or cooking the quinoa. - These recipes can be easily adjusted to your taste preferences, so feel free to add more or less of any ingredient. - If you want to make these recipes vegan, you can use vegan cheese or omit the cheese altogether. - For added convenience, you can store these recipes in individual containers for easy grab-and-go meals.
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