Meal prep |Chick’n schnitzels [RECIPE], lentil & sweet potato soup & Peanut butter and date snack balls [RECIPE] | Vegan

It’s a new week and that also means a new meal prep! Another 4 day work week and having my meals prepped saves me so much time.


This weeekend was spent with my mother and so i didn’t have any time to meal prep on Sunday, though i did make a vegetable pasta bake (recipe) which would last me 2-3 meals. But of course i wanted to have meals prepped for the rest of the week as this week i have quite alot to do and so the last thing i want to do is stand and cook when i get home from work.


This weeks meal prep consisted of:

Vegan seitan ch*cken schnitzels with airfryed potatoes, mustard sauce & beet root hummus

My favourite lentil soup – quick and cheap to make, and if you make it thick it is alot more filling! (RECIPE HERE)

And also some date and peanut butter snack balls – however i now realize i can’t take them to work with me as there is far too high risk that someone may be allergic to nuts. So i will have them as a snack when i am at home!


The lentil soup you have seen many times before and you can find the recipe HERE

I usually vary what potato type i use as well as what beans or veggies i use – so you can vary and use what you have at home 🙂



As i had vital wheat gluten left over from my previous meal prep, RECIPE HERE , i decided to make something different and new with seitan!


And i decided to try to make ch*cken shnitzels as i had all the ingredients at home aside from vegan chicken stock (original recipe, HERE).

The schnitzels did turn out good, however i think i would have made them a little thicker next time. Also if i had a better food processor there wouldn’t be wholechickpeas left in the mix (though that was ok.) Also for a more “chicken” taste i would use a vegan chicken broth – instead i used an umami stock.



Recipe for the schnitzels:

2 cans chickpeas (c.a 450g) – minus the aquafaba (You can most likely use large white beans as well!)

1tbsp oil

80ml broth (vegetable/chicken/umami)

2tbsp soy sauce (dark)

120ml vital wehat gluten

80ml bread crumbs & extra for the outside (c.a 200ml in total)

Optional: 1tsp vegan chicken seasoning

Salt and pepper

How to:

Preheat the oven to 200degrees C (400f).

Drain the chickpeas of the aquafaba and then mash them with a fork until fully mashed – or use a food processor but you don’t want them to turn into hummus.

Add the rest of the ingredients (only using 80ml of bread crumbs). Mix until well combined.

Knead the mix for 2-3 minutes until it is firm -> this is an important step when making seitan as you are working with gluten!

Then form the dough into balls and then press flat to form schnitzels. Don’t make them too thin!

Place the rest of the bread crumbs in a bowl and then press down the schnitzels into the bread crumbs (so that they stick onto the schnitzel )on both side and then place on a baking tray with parchment paper.

Bake in the oven for 30 minutes – turning the pieces over after half the time!

Eat warm with some potatoes and sauce!


For the airfryed potatoes i chopped them with a crinkle cutter, drizzled over some oil and salt and then into the airfryer at 200C for 20 minutes.

The recipe for the beetroot hummus: HERE


And of course, no mealprep is complete without some snacks! As i had dates leftover from when i made savoury dates (recipe)

You can make these types of “Blissballs” or “rawfood balls” in so many different ways. When i was 18 i used to make rawfood balls more often and i remember making a pistachio and vanilla one which was INCREDIBLE. And i also made a cashewbased one which was also incredible. If it wasn’t so expensive with both dates, nut butters and nuts i would make them more often… but for now i just need to settle with most of my snacks being based on oats, chia seeds and fruit…. and nuts as my most common nut. (Even if nuts aren’t actually considered nuts, but a legume!)

Onto the recipe?



c.a 10 dates – pitted.

4tbsp oats

Around 200-220ml peanut butter (i used crunchy)

100g chocolate – melted (optional, add 1/2 tsp coconut oil when melting the chocolate).

How to:

In a food processor begin with first mxing the dates until almost smooth, then add the oats and peanut butter. Mix until well combined. Note, you may need to add more oats if it is too sticky/loose, or if it is too dry (don’t think there is a risk for this) you can add some more dates.

Once combined, form into small balls and place on a plate with parchment paper. Place in the freezer while you melt the chocolate.

When the chocolate is melted, take the raw food balls out of the freezer and coat in chocolate (or drizzle over some chocolate). Place bake in the freezer (or fridge). Then eat and enjoy when hungry!


And there you see my weekly meal prep! It didn’t take too long to make  as the lentil soup you can just throw everything together in a pot and boil. And the schnitzels took about 40 minutes to make.

However there was a whole lot of cleaning the handmixer as it was used for the schnitzels, hummus and snack balls. But if you have more than one mixer it will go quicker 🙂 And you can of course choose to not make hummus and use some other sauce for your schnitzels!

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