Easy and Delicious High Protein Vegan Meal Prep Ideas // Cook with Me!! скачать в хорошем качестве

Easy and Delicious High Protein Vegan Meal Prep Ideas // Cook with Me!!

Download my FREE Vegan Meal Plan-1 full week of healthy vegan meals all planned out for you! Includes 7 recipes and complete shopping list. Get the FREE Meal Plan PDF Here: http://bit.ly/vegan_meal_plan_2 Join me in the kitchen while I prep some delicious, high protein vegan meals. This prep is perfect for 1-2 people for a week of healthy and delicious meals! Scroll down to see the recipes used in this video 🥬 🥕 🧄 🧅 🥔 FREE Vegan Recipes Ebook available now for download! Click the link below: http://bit.ly/free-vegan-recipes-ebook Time stamps: 0:00 Intro 2:57 Instant Pot Potatoes 3:41 Pressing Tofu 4:37 Tempeh Bacon 9:24 Chickpea Salad 16:09 Crispy Tofu 17:59 Chick-un Noodle Soup 21:17 Southwestern Tofu Scramble Suggested Videos: Vegan Grocery Haul 2025:    • My First Epic Grocery Haul 2025 // 10...   Mexican Inspired Meal Prep:    • Mexican-Inspired Vegan Meal Prep + FR...   A Week of Vegan Dinners:    • A Week of Vegan Dinners//5 Delicious ...   Kitchen Essentials used in this video: Sweet Potato Soul (1st book): https://amzn.to/4kmTXD0 Sweet Potato Soul (new book) Vegan Vibes: https://amzn.to/4kmTXD0 Soy Curls: https://amzn.to/4kmTXD0 Not Chick’n Bouillon Cubes: https://amzn.to/4itveLt Air Fryer: https://amzn.to/3Dy36Ih Instant Pot: https://amzn.to/3Dy3gzn Reusable oil sprayer: https://amzn.to/3QMw3Dh Nutritional Yeast: https://amzn.to/3F8ksMt For more vegan recipes visit my blog: ☆BLOG: https://vegerarchy.com Follow me on: ☆ INSTAGRAM:   / vegerarchy   ☆ FACEBOOK:   / vegerarchy   #highproteinvegan #veganmealprep #plantbasedmealprep IF YOU ARE A COMPANY AND WOULD LIKE TO CONTACT ME PLEASE EMAIL ME! BUSINESS INQUIRIES: [email protected] This post is not sponsored, but does contain affiliate links that allow me to make a small commission when you make a purchase through my link at no extra cost to you. All opinions are my own. Thank you for your support! Chickpea Salad 1 can chickpeas (garbanzos), drained 1 large carrot, diced 1-2 celery stalks, diced 3 radishes, diced (optional) 3-4 scallions, diced 2-3 tsp capers or pickle relish 2-3 Tbsp vegan mayo 1-2 Tbsps. mustard (I prefer Dijon or stoneground) 2 Tbsp Rice vinegar or other vinegar (not balsamic) (you could also replace with lemon juice) 1-2 tsp Turmeric powder 1-2 tsp garlic powder Salt and Pepper to taste Mash the chickpeas and mix all the ingredients together in a bowl. Enjoy on bread, toast, with crackers, in a lettuce cup, or all by itself! Southwestern Tofu Scramble 1 14-15 oz. block of firm tofu (any style of tofu will work, really – it depends on what texture you like) ½ small onion, (about 1/3 cup) diced 2 cloves garlic, diced finely 1 bell pepper, diced (you can use all one color, or mix them up like I did!) 4-6 mushrooms (any variety), sliced or diced 3-4 Tbsps. Nutritional yeast 1-2 Tbsp taco seasoning 3-4 Tbsp prepared salsa Crispy Tofu Preheat your oven to 400 ºF (or use an air fryer). Drain and press a block of tofu. After the tofu is pressed, cut it into ½-1 inch cubes. Add 2-3 Tbsps of corn starch in a large bowl and sprinkle in about ¼ tsp. of salt. Add 2 Tbsp of nutritional yeast if you like. Gently toss the tofu until it is all covered with corn starch. Spread the tofu onto a baking sheet. Spray with a little oil (optional). Bake for approximately 20 minutes, or until the tofu is crispy. You may want to move it around at 10 or 15 minutes to crisp more evenly. This can last up to a week if kept in an airtight container in the fridge, but will probably get eaten up pretty quickly! Tempeh Bacon (Sweet Potato Soul recipe) ¼ cup soy sauce ¼ cup maple syrup 2 Tablespoons grape seed oil (optional) 1 Tbsp. liquid smoke 1 tsp. smoked paprika 1 (8-oz) package of tempeh Chick-Un Noodle Soup 1 small onion diced 3 lg. cloves garlic, diced finely 1 large carrot, diced 2 celery stalks, diced 6-8 mushrooms, sliced or diced 2 “Not-Chick-n” Bouillon cubes or 2 tsps Better than Bouillon, vegetable-based chicken flavor 1 can of chickpeas, drained 1 cup dry soy curls 1carton of vegetable broth plus 2 cups water (or 6 cups water) (add more if needed) 2-3 cups baby spinach ½ cup frozen peas 2 cups dry pasta (3-4 cups cooked) Get your pasta cooking and set aside when it is done. Put a little broth in a stock pot and bring to a boil. Add the diced onion, garlic, carrot and celery and a dash of salt. Cook for 2-3 minutes, then add the mushrooms. Cook for another couple of minutes and the add the bouillon, chickpeas, soy curls, frozen peas, vegetable broth, and water. Bring to a simmer for about 15 minutes. Turn down the heat and add the baby spinach. Add the pasta when it’s ready to serve. I like to keep my pasta separate in the fridge, otherwise it will soak up a lot of the soup. If this happens, you can always add more water and maybe a little salt, but your pasta will be kinda soggy. 😏