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

Vegan meal prep: Quinoa chilli, vegetable pasta, cookie dough snackballs

I know that most people do their meal prep on Sundays – so posting on Mondays is basically the opposite of helpful. However, maybe you can use this inspiration for your next weeks meal prep – or if you meal prep one more time this week 🙂 So i will continue with me meal prep monday posts. It then givs me time to meal prep on Sunday and then edit, write, and schedule the post for Monday!

This week will be another long week of lectures as well as writing an at home essay/exam. Basically it is an essay which you get a week to write at home based on the lectures and course litterature. At the same time i have another essay i am writing and a test i am studying for… so this week is going to be stressful. But i have my meals prepped so atleast i save a little time in that area!

This weeks meal prep conssists of a quinoa chilli, tofu and vegetable pasta, roasted veggies with beetroot hummus as well as cookie dough snackballs.

In the past i have made lentil chilli (recipe here), and this week i wanted to try something a little different.

Quinoa is very filling, as well as a great source of protein. So i decided to boil it with vegetable stock, added black beans and kidney beans, sweet potato, potato, sweet corn and broccoli. And then added 2 cans crushed tomatoes. I let it boil on medium heat to absorbd the tomato juice. (Note, the crushed tomatoes are absorbed afterwards – so it becomes less runny).

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I also roasted a bunch of vegetables: Potatoes, sweet potatoes, beetroot, parsnips, carrots, broccoli, cauliflower, brussel sprouts, butternut squash, red onion and yellow onion.

I placed them on a baking tray with parchment paper. Drizzled over some oil and premade seasoning mix. And into the oven, c.a 220 degrees.

Note, the onion, broccoli, cauliflower and brussel sprouts take less time than the other root vegetables – so they should be on a sepearte plate. Also the beetroot and carrots take the longest time.

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I also made a tofu-vegetable pasta dish, which i will share the recipe of in my next post.

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And for my snacks this week (aside from oats and home made granola with yoghurt) i made some more chickpea cookie dough, but this time turned them into small snackballs. I did this by using less liquid, so it was easier to form into a shape! Note, you can turn them into bars and drizzle over some chocolate and have like bars!

The recipe for the chickpea cookie dough is HERE. (and use a little less liquid than stated.)

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Total time for the meal prep was around 60-80 minutes. (The hummus was left over from earlier).

The pasta and quinoa chilli are good meal prep meals as they last well in the fridge – so the roast vegetables will have to be eaten first. Also you can make alot of the pasta or quinoa dish at once, if you want to eat just the same meal for the whole week.

This meal prep consists of alot of different ingredients so i won’t list them all. But you could stick with using the same veggies for both roasting as well as adding to the pasta or quinoa. 

If you have any questions, leave them down below!

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2 thoughts on “Vegan meal prep: Quinoa chilli, vegetable pasta, cookie dough snackballs”

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