Dinner/lunch recipe, Lunch/dinner ideas, Meal Prep, Meatless Monday recipe, nutrition, recipe, Snack recipes, Uncategorized, vegan baking, vegan food, Vegan food ideas, vegan recipes, What i eat in a day

Vegan meal prep | Butternut squash pasta RECIPE , cauliflower nuggets,marinated tempeh & falafel

Hello and happy new week – if that is even a saying, haha!

This week’s meal prep is a little different from the previous 2 weeks, where i had alot of lectures and was away from home alot. Instead, this week will consist mostly of course litterature reading, studying for an exam and writing an essay. All of which can be done at home. (However, it turns out that i most likely will spend the majority of my days studying in school with my friends anyway).

This week i went a little “extra” with my meal prep, and for an average person you may not want to do as many different foods all at once. However maybe you can choose to do 1 or 2 of them for your weekly meal prep!

I also wasn’t so smart in my choice of food to meal prep, because unfortunatly baked cauliflower nuggets(or so called “wings”) and roasted veggies don’t last so long in the fridge and should be eaten within 24-48 hours. Though the pasta and falafel last longer, but the pasta sauce can lose it’s creaminess if left too long in the fridge.

So just some things to think about!

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My meal prep this week consisted of:

Pasta with a butternut squash & potato sauce (recipe below)

Roasted vegetables & potatoes (potatoes, sweet potatoes, carrots, aubergine, red pepper, broccoli and cauliflower with taco spice & oil.) I roasted the potatoes, sweet potatos and carrots on one baking plate, and the aubergine, red pepper, broccoli and cauliflower on one baking plate. Rosated in the oven c.a 220 degrees celsius, the first plate (with potatoes) was in the oven for about 30-35 minutes. The second plate (with the aubergine) was in the oven for c.a 15-20 minutes.

Marinated tempeh – the marinade was storebought teriyaki sauce. It marinated c.a 18 hours in the fridge. I then fried the tempeh on medium heat.

Chickpeas and hummus. (Soaked and boiled myself.) Recipe for the hummus HERE

Falafel – I used a premade mix, but i have a recipe for baked falafel HERE & HERE & Beetroot falafel recipe HERE

Breaded and baked cauliflower -I made a mix of flour, seasoning and water, and in another bowl bread crumbs. Coated the cauliflower first in the wet coating and then the bread crumbs and baked in the oven. RECIPE HERE

Pickled onionsRecipe HERE

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All in all it took me about 2 hours to meal prep. It was alot of different things to prepare, but it was worth it!!

I didn’t prep any snacks this week, but i have oatmeal and cinnamon crisp bread which i will snack on, or i’ll fry some tofu, or eat a smaller lunch for my snacks.

I hope this inspires some of your future meals or meal prep!!

Butternut squash pasta sauce:

I didn’t measure anything, but i used 1/2 butternut squash and 4 small/medium potatoes. I boiled them with some vegetable stock. Then once they were boiled, i add oat cream (c.a 100-200ml), liquid smoke & salt. I mixed until it was creamy and smooth, then i added the pasta and mixed until well combined!

 

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2 thoughts on “Vegan meal prep | Butternut squash pasta RECIPE , cauliflower nuggets,marinated tempeh & falafel”

    1. No, the cauliflower nuggets need to be eaten within 24 hours because otherwise they go soggy and lose their crisp, unfortunatly. Hence why it wasn’t the most planned out meal prep as both the cauliflower nuggets and roasted veggies needed to be eaten within 24-48 hours to not go bad/lose their tastiness ahha

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