Yay, fall is here. It definitely doesn’t feel like it here in Los Angeles, but I’m in the mood for roasted vegetables, pumpkin, and layers nonetheless. What Los Angeles fall lacks in cool weather and changing leaves, it makes up in fresh vibrant produce! And what better thing to motivate you to cook than the most delicious local vegetables, herbs, and fruit.
I love seeing the produce change as the season’s change––though I totally did not get enough of peach season. My local farmer’s market is bursting with Asian pears, squash, Japanese sweet potatoes, and onions. I usually buy a bunch of Asian pears to eat before breakfast, squash to roast and add in soups, and Japanese sweet potatoes to roast whole and snack on.
This week’s meal plan celebrates the flavors and colors of this beautiful season. As always, these vegan meal prep recipes are easy to make, and include ideas for mixing, matching, and expanding the dishes. For example, I love to use the lentils in tacos, tossed with massaged kale salad, or in Buddha bowls with the roasted veggies, and beets. Speaking of beets, you’re going to love the ease of this beet recipe. The same dressing you use to make the beet salad can be used throughout the week as a salad dressing. Make a couple more dressings for a little variety––recipes suggested in meal prep. And there is a shopping list in the downloadable PDF. Okurrrr!
I hope these vegan meal prep recipes make your life a lot easier and more delicious. We all deserve to eat nourishing and delicious home cooked meals! If you’re enjoying these weekly vegan meal prep recipes, please share with your friends!
Recipes below. Click here for the PDF that includes a shopping list and ideas for mixing and matching.
The following are the appliances that I use in this meal prep for maximum efficiency. If you purchase using these links I may receive a percentage from Amazon. It does not affect the price that you pay at all 
- Instant Pot Mini 3 Quart or Instant Pot 6 Quart
- Cuisinart Food Processor 11 cup
- Lodge Dutch oven
- Rubbermaid Brilliance food storage containers
- WECK 1 liter glass
- Ball Jars 16 oz
- IKEA glass food storage containers
- 4 medium beets, tops and tail cut
- ¼ cup red onion, minced
- ¼-½ cup lemon vinaigrette (recipe below)
- ¼ cup fresh parsley
- 1 tsp cumin seeds (optional)
- ¼ - ½ tsp sea salt, plus more to taste
- ½ tsp black pepper
- 2 tablespoons dijon mustard
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp apple cider vinegar (or other vinegar)
- 2 teaspoons maple syrup
- ¼ cup extra virgin olive oil
- To steam beets in the Instant Pot: Add 1 cup of water to the Instant Pot. Secure a steam basket in the bottom of the pot. Add the beets. Pressure cook for 10 minutes if the beets are small, 12 minutes if they’re medium, and 15 minutes if they are large. Allow it to natural steam release.
- Remove them from the pot to cool.
- Once cool enough to handle you’ll be able to slip the skins off under cool running water.
- Cube beets, and place in a mixing bowl.
- Add onions, the vinaigrette/dressing, fresh parsley,cumin seeds, salt, and pepper. Stir well, then season to taste with more salt.
- 2 cups green or French lentils
- 3 cups water or low-sodium vegetable broth
- 1 tsp dried thyme
- 3 garlic cloves, minced
- 1 large bay leaf
- 2 tsp dried oregano
- 1 tsp cumin seeds
- 1 tsp kosher salt or sea salt
- 1 tsp freshly ground black pepper
- Place all of the ingredients into your Instant Pot and pressure cook for 6 minutes.
- Allow it to natural steam release 10 minutes, then quick release the remaining steam.
- 1 tbsp coconut oil
- ½ red or yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 1 tsp coriander seeds
- 1 tsp cumin powder
- 2 ripe tomatoes, diced or 1 can diced tomatoes
- 1 can full-fat coconut milk + 2 cups water
- 1 sweet potato, cubed
- 1 yukon gold potato, cubed
- 1 block extra-firm tofu, cubed
- ½ bunch kale, chopped (or other greens)
- 1 ½ tsp salt + more to taste
- 1 ½ tsp freshly ground black pepper
- 1 lime
- Warm coconut oil in a large pot over medium high heat.
- Add the onions and garlic, and sauté.
- Once the onions are soft, add the curry powder, coriander seeds, and cumin, and toast for 30 seconds.
- Stir in the tomatoes.
- Add the coconut milk, water, sweet potato, yukon potato, and tofu. Bring it to a simmer and cook for 20 minutes, or until the sweet potato is tender.
- Add the greens, salt, and pepper and continue to cook for another 5-10 minutes.
- Season to taste with more salt.
- Serve with fresh lime juice.
- 1 small cauliflower, florets cut into small pieces, about 4 cups
- 1 cup toasted walnuts
- 2 ½ tbsp chili powder
- 3 tsp cumin powder
- ½ teaspoon oregano
- 1 ½ teaspoon salt
- 1 tbsp oil
- ½ red or yellow onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tsp cumin seeds
- 1 can kidney beans, drained & rinsed
- 1 can pinto beans, drained & rinsed
- 2 cans diced tomatoes
- 3 cups water or low-sodium vegetable broth
- 2 tsp veggie bouillon paste or 1 veggie bouillon cube
- ½ cup cilantro
- To make the cauliflower walnut crumble: Place the cauliflower and toasted walnuts in a food processor. Add 1 tbsp of chili powder, 2 tsp cumin powder, oregano, and ½ tsp salt, and pulse until it’s the size of rice. You may have to do this in batches if you have a small food processor.
- Warm oil in medium high heat in a large pot.
- Add the onions, garlic, and bell pepper, and sauté until onions are translucent.
- Add the remaining chili powder, cumin powder, and cumin seeds to toast.
- Stir in the cauliflower walnut crumble, and cook for about 3 minutes.
- Add the beans, tomatoes, and water or broth. If you are using water, add the vegetable bouillon now too.
- Bring to a simmer, and cook for 10 minutes.
- Season to taste with more salt.
- Serve with fresh cilantro.
- 2 cups brown rice
- 2 ½ cups water
- ½ tsp salt
- 1 tsp oil
- Add all ingredients to the Instant Pot and give it a stir.
- Seal the Instant Pot lid, and pressure cook for 24 minutes. Let it natural release for 10 minutes then quick release.
Mix & Matching
Tacos
- Filled with Herb-y Lentils, shredded red cabbage, salsa, and guacamole (homemade or store-bought).
- Filled with Roasted Butternut & Sweet Potato shredded red cabbage, salsa, and guacamole. Serve with Cauliflower Walnut Chili
Buddha Bowl
- Herb-y Lentils, Roasted Butternut & Sweet Potatoes, Marinated Beets, brown rice, kale (massaged with dressing or sautéed), topped with tahini dressing (recipe with salad dressings above)
- Cauliflower Walnut Chili, Roasted Butternut & Sweet Potatoes, brown rice, romaine lettuce (lossed with dressing), topped with sliced avocado or guacamole
Salad
- Herby-y Lentils, Roasted Butternut & Sweet Potatoes, Marinated Beets, massage kale with dressing, toasted pumpkin seeds
The post Vegan Meal Prep Recipes | Fall Meal Prep appeared first on Sweet Potato Soul by Jenné Claiborne.
from Sweet Potato Soul by Jenné Claiborne https://sweetpotatosoul.com/2019/10/vegan-meal-prep-recipes-fall-meal-prep.html
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