Vegan weekly meal prep! Pesto pasta, roasted veggies and BBQ tempeh

Now that it’s school term, it means that Sundays – or Mondays – consist of meal prep for me!

How often i have lectures and how much school work i have varies alot from week to week, so for example this week i have alot of lectures and need both lunch and dinner with me most days, whereas next week i don’t have as much, and then i might not meal prep. I.e i just cook food/heat food for each meal.

As i mentioned last week, in my previous meal prep post – HERE, i am going to try make this a weekly series, where i can share some recipe ideas you can have in your own lunch box to work or school!

The good thing about vegan food is that you dont need to worry so much about keeping it cold, or risk bacteria growing when reheating – like you do when you have chicken or other meat. Though rice would be the main food concern when it comes to contamination and bacteria. But typically beans, vegetables, tofu, potatoes are safe to have in room temperature for quite a while.

Also as i have mentioned before – if you only buy vegan food and prep vegan food, then that is also what you will eat. Of course, if you live with others who eat meat and dairy, then you will be more likely to eat that aswell. But if you pack with you vegan food, then that is also what you will eat – so it is a good way to transition to eating more plant based 🙂

This weeks meal prep was kept very simple, mostly because i was filming at the same time and felt sick, so didn’t feel like making any complicated or time consuming food. Also i thought about, what would last best.


My meal prep consisted of:

Pasta with an improvised pea/spinach pesto. Original recipe is HERE

Roasted vegetables – recipe/instructions HERE. This is typically part of my meal prep, as i love it. But it is also what is eaten first as it doesn’t last as long.

Rice noodles with tempeh in a BBQ sauce – which was improvised. But original recipe HERE:

100ml ketchup, 1tbsp apple cider vinegar, c.a 1tbsp olive oil, pinch of sugar/syrup – according to taste, 1/2 teaspoon pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, c.a 50-80ml water, c.a 1tbsp soya sauce

(Ratio of ingredients for the sauce can vary! Add more or less according to taste)

Chocolate chia seed pudding with coconut milk, raspberries and peanut butter, recipe HERE


This of course isn’t all i eat. This is just what i will have packed with me, and the days i am at home i will eat something else for my dinners or cook different food if that is what i want if i am at home! 

In total it took me about an hour to make this meal prep, so that isn’t too long. If i were to make something more advaned it would have taken longer.

Investing 1-2 hours for meal prep is worth it.


And it wasn’t so expensive either.

Ingredients: Just a bunch of different vegetables. Chickpeas. Pasta. Peas. Spinach (avocado – but it was too hard). Tempeh (But you can use tofu!). Noodles. BBQ sauce (or you can just opt for soya sauce!). Tahini and sesame seeds (these are just extras!). Chia seeds, cacao powder, coconut milk, raspberries. (You can of course just opt for oats and water with cacao powder!). Oil, salt and seasoning. (Extras, peanuts, peanut butter, oat creme fraiche).

I hope you like these types of posts and find them inspirational or helpful!! 🙂


3 Comments Add yours

  1. Just 1 h to make all of that? You’re so fast! I hope I get better with practice haha


    1. Hahah, well roughly 1 hour. If you plan it out it goes quicker 🙂


  2. carol says:

    I hope you are feeling better now 🙂


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