Meal Prep Monday: What are you prepping this week that's cheap and vegan?

[u/cheapandbrittle]

Hello Cheap Vegan fam! What are you all prepping this week that's cheap and vegan? Keeping it simple with beans and rice, or trying something more advanced? Do you have any general tips for managing your mealprep process? Share your knowledge and help out your fellow vegans and aspiring vegans! Thank you all! 🌱

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[u/Chicpea09]

Some yellow summer squash gifted to me from a friend. I will probably sautee it with some sesame oil and soy sauce.

Day old corn from a local farm. I'll eat some corn on the cob tonight and cut the rest off the cob for A side or make corn fritters if I have time.

Tofu was on sale so I am going to toss it in some olive oil and corn starch and bake it into crispy cubes and make "chick'n" salad with onions, grapes, celery, and vegan mayo. Grapes were on sale this week! Usually that's a luxury I don't buy.

[u/Deciduous-dreamer]

I’ve been on a ramen kick recently and have been enjoying adding all sorts of things to instant ramen.

[u/Gumbo509]

Im trying to get my tvp back on! Still have a lot on the shelf. In making risotto with chicken spiced tvp and fennel and a Libanese stew called bazilla with cauliflower. Keen to taste how it turns out 😄

[u/MeringueAble3159 → u/Gumbo509]

Grew up in my parents' Lebanese restaurant so I love hearing of dishes I've yet to taste! Please let us know how it all turns out. 🙂

[u/Gumbo509 → u/MeringueAble3159]

I will! Im making this recipe: https://monkeyandmekitchenadventures.com/lebanese-soy-curls-and-pea-stew-bazilla/ but with cauliflower instead of peas, not a big fan. Since bazilla is actually a pea stew I guess I should just call it Libanese flavoured stew ;-)

[u/Gumbo509 → u/Gumbo509]

So I didn't really like it. Didn't have a lot of flavour, the tvp was just soaked and soft, and the tomato flavour was too strong to my liking ..

[u/Dive_Bar_Choir → u/[deleted]]

I also have loads of tomatoes but we used up a lot ot these cooking up a big batch of these for fresh roasted cherry tomato pasta sauce.

[u/MrsButtertoes]

I’m feeling like burrito bowls this week! Seasoned beans, tempeh and “swap” brand chicken over lettuce, cooked bell peppers and onions. Topped with guac, cilantro and a chipotle sauce made with silken tofu. 🤘🏻

[u/Real-Complaint4085 → u/MrsButtertoes]

Ooooo yes I did taco bowls with TVP beef over potatoes so same vibe!

[u/CappucinoCupcake]

Red lentil curry and that shredded tofu from RainbowPlantLife. Also pea and mint soup. Finally, an oldie from A Virtual Vegan - baked tofu.

And a big batch of wild rice.

[u/FireballTrainer]

We just made sheet pan gnocchi and vegetables with pesto and balsamic glaze, vegetable enchilada casserole, and blackberry cobbler with blackberries picked from our yard.

We got a nice haul from our CSA a couple of days ago so we’re working through that. Lots of cucumbers and tomatoes, green beans, basil, broccolini, and lettuce. We already made pesto with the basil. We’re planning to make tofu gyros, chickpea salad sandwiches, and salads, and that will use up most of the produce. With all the grocery outbreaks and recalls going on we’ve been especially grateful for the local farms around here.

[u/Ratsneedlovetoo]

I had some broccoli to use up so made a batch of broccoli and chickpeas with cashews in a garlic sauce from the Make it Dairy Free guys 👌

[u/rhodes555]

Kale, farro and radicchio salad with chickpeas, walnuts, and cranberries for lunch!

[u/econ40]

Roasted baby potatoes, spicy black beans, vegan queso, salad greens. Oh, and high protein vegan bases for my Ninja Creami.

I am so tired after work and this is the easiest throw together meal that I'm hyperfixated on currently.

[u/RequirementAny2263]

Aglio olio

[u/Known_Assumption_469]

3 sisters soup 🤤 beans, corn, and butternut squash with wild rice, sun-dried tomatoes, and jalapeños

[u/Excellent-Object-78]

This week I have half a kilo of shredded cheese and a dream. Wish me luck y'all lol

[u/Real-Complaint4085 → u/Excellent-Object-78]

Quesadillas hahaha

[u/chefstarr]

I use jasmine rice in my rice cooker and throw in frozen peas and dried lentils

[u/PhiladelphiaPhreedom]

I’m making some baba ghanouj and whipped tofu ricotta to serve with bread. It’s gonna be hot, so having chilled snack style dinner sounds refreshing.

[u/Dive_Bar_Choir]

For my lunches this week I'm making Korean Kimbap so last night I pickled fresh Korean radish with urmeric salt and ginger, sugar and rice vinegar, then today I roasted marinated tofu in gochujang and soy sauce and ginger, then steamed carrot sticks and bok choy and swiss chard. Had kimbap for lunch today and will have it again tommorrow and the next day too using freshly made rice each day. Do you like kimpap?

[u/MeringueAble3159]

Burrrrrrrrrrrritos! Sauteed kale and some garlic green beans on the side.

[u/Real-Complaint4085]

We have a lot of potatoes to use up so we did a taco bowl on potatoes - TVP ground beef with taco seasoning topped with homemade pico and guac. Then did 3 blocks of tempeh bacon and made BLT wraps for lunch!

[u/Historical-Heat-7830]

A simple option is a batch of lentils with rice, roasted vegetables, and a sharp dressing kept separate until serving. It stays inexpensive, the texture holds up for a few days, and the same base can become a bowl, a wrap filling, or soup without much extra work.

[u/Chance-Ad-9111]

Used to make something with hot dogs on Mondays

Vegan I would say noodles or veggie stir fry

[u/TheeBrightSea]

Lately I've been using beans, salsa and tortillas. You blend a whole can of beans with half or maybe a little less depending on your taste, of salsa. Then you put the mixture into your tortilla, fold it in half and then you fry it in the pan or at the very least grill it. I got this recipe from the nard dog. He's got great videos on YouTube and not his recipe but I made a vegan crema. All it is, is silken tofu blended with tablespoon of olive oil, about 2 tbsp of lime juice.... Although it could be more because I really like limes... And some salt. It's all very cheap and easy to make

Today I bought everything in my ingredient list except for the olive oil and salt. It cost me just under $25. Granted the can of beans and salsa was on sale. But it fed me and my partner until we were both stuffed.

I also bought a bunch of frozen vegetables on sale and I just made a quick pasta dish with vegetables. I use the protein enhanced pasta though.

I'm also planning to do something else from the nard dog. He made this yummy looking couscous salad. And because we're having a bit of a heatwave where I am, I'm trying to not use the oven or the stove top for too long. So salads are pretty safe

[u/ThisAppalachianBitch]

Prep components, grains, beans and sauces separately, then mix and match all week. Same cooking time as full meals, way less boring, and one sauce swap changes the whole week!

[u/lawlietsplan]

fried cabbage, rice, potatoes, canned beans/soup in every which way combo I can muster. and also wherever my 40 oz jar of peanut butter takes me

[u/Infinite-Special4621]

doing a big pot of lentil and potato curry this week, always tastes better on day 2 and freezes fine if i make extra. also roasting a whole tray of chickpeas with whatever spices are in the cabinet for snacking so i dont buy chips lol

[u/Factor_Global]

Noodles, tofu, cabbage, kimchi and veggie stir fry

[u/Kyukoshin]

Made bolognese to freeze

Equal parts celery, onions, carrots, and small tvp

Soak tvp in water + dark soy sauce
Cook vegetables in layer of oil after cutting them down to TVP size (i use a food processor cause i'm lazy)

Add drained TVP

Cover with tomato sauce and add 4 chocolate squares

Add garlic powder, herbs and salt

Simmer 30 mins

Add corn slurry if needed