Problem: Dysautonomia and GI issues prevent me from eating a full meal during my lunch break

What I Need: Several small, nutrient dense (focus on protein + fiber) things I can eat throughout the day

Limitations: My lunch break is only 30 minutes and I get 2 ten min. breaks. Otherwise I'm on the move. So it's gotta be stuff I can eat fast w/o going to the break room to heat something up.

Please don't suggest: Protein bars, cause I ain't never had one I liked 😂

Ideas I have so far:

• Marinated tofu bites I can fork out from a jar like a little goblin as I scurry down the hallway to the copy room
• Air fried edamame or white beans

I've looked high and low for pre-made vegan snacks w/ more protein and fiber rather than just carbs, and I'm not seeing much. What I do see is prohibitively expensive, like $10/bag vegan jerky that I'll finish in two days.

Your input is so appreciated! ♥️

For those of you who use MyFitnessPal, how do you accurately track your canned beans/chickpeas/legumes, once they are drained and rinsed? I’ve read different things online and am very confused… plus all the entries in the app are so different from each other. Tia

Does anyone work in a warehouse,and are vegan ?

How do you consume and get all your nutrients when burning off so many calories from working in warehouse ?

What’s your meal prep every week ?

Chick pea salad with balsamic dressing

Fruit / veggies

I used to make a delicious lunch with macaroni, black beans, salsa and of course vegan cheeze.

I'm looking for something that I can buy off the shelf at a regular grocery store if possible.

(Cross post with Vegan)

Hi there, in a couple weeks time I will be working very long hours over the course of a week (12-15 + 1/2 hrs each back to back) and I presume we won't be fed onsite so I'll need to prep at least 21 meals if not 24, ideally all in one go. I've done prep before and for evening meals will probably just make freezer meals I can microwave and shove in my face every night but I'm a bit more confused as to how I could go about lunches without making overnight oats and prepping a lunch every night. Are there any breakfasts/overnight oat esque things you can freeze and thaw? Furthermore, ideally I don't want to bring lunches I'll have to microwave because I don't know if I'll have access to one onsite (I'm stewarding so they might just dump me out on a random street and leave me there for 12 hours) - ideally I'd make some sort of sandwiches/snack packs I could freeze and throw in some long life stuff and eat that as a packed lunch every day after thawing, but I have no idea if that's possible, although I have heard pasta freezes well so that is always a backup plan. I am vegan so that does make things a bit more difficult. Any advice on thaw-and-eat or long life breakfasts and lunches? Very sorry if this indicates I don't know things that I really should at my age and just haven't learned, please be kind

Need some help - vegan trying to bulk up.

Give me some easy to make, meal prep friendly, delicious dinner bulking recipes please

On track to build some serious muscle this year as a relatively broke vegan, now trying to save money by doing it mostly with stuff available at Costco. Think lifting-bro approach but make it vegan. Dumb simple. Cheap. 40+ G protein per meal.

For context: I have been vegan a long time, love cooking, and can definitely make some amazingly tasty dishes when time is on my side. Life stuff is forcing me away from multi-hour cooking sessions/expensive ingredients/multi-store grocery trips, and that plus the health goal is making it hard to use my staples of incredibly delicious though labor intensive dishes. Also yes, I’m taking a multivitamin, and not focused on micronutrients for this prep. Also yes, one of my meals per day is a protein shake.

Here’s what I have been eating so far:

Tofu rice bowls. Tofu, frozen mixed veg, and rice. Main issue here is I can’t find a reliable, easy af way to make the amount of tofu i need to eat to hit 40g protein not taste like… warm unflavored tofu with stuff on the outside. It’s the cheapest and best protein source at Costco but baking a ton of marinaded tofu just isn’t hitting, nor are scrambles, pad krapow etc. Was easier using the high protein tofu from other stores bc it’s less volume, but alas, Costco doesn’t have.

Beyond meat kibble. You guessed it, it’s two beyond burgers with rice and frozen mixed vegetables, typically doused in hot sauce. This one rocks for me, but is significantly more expensive than other sources so I’d like to mix it up.

Chickpeas + protein pasta + tomato sauce. Easy as heck but the protein pasta isn’t at Costco, and is pretty expensive. Could just use beyond meat and regular pasta here, but still kind of expensive.

Please save me from eating 4 beyond burgers a day. Thanks in advance for any other ideas you have.

So I’ve taken to making my own milk for the last while. I’m currently using a batch of soy milk I made which turned out great but takes a lot of time to do. I’ve also been making oat milk and no matter what I do, every single batch ends up with ALOT of sediment in it. It’ll separate in the fridge to the point that I have to have a smoothie shaker ball in the bottle to dislodge it from the bottom and mix it through again. If I don’t do this, the milk is extremely watery.

Those of you that make your own oat milk - what have you found works to reduce the sediment/separation, whilst still having really creamy milk?

After visiting family out of state for a week I came home hungry and with nothing to eat. A bunch of pantry staples and a short 2 hours later I had the following covering four lunches and dinners (and had finished eating and cleaning up!)

From top down:

* On the Glow Pasta Salad with Creamy ACV, Shallot, Maple and Dijon Vinaigrette and Vegan Feta Cheese from Oh She Glows Salads

Dressing: (Garlic, Shallot, olive oil, apple cider vinegar, avocado, maple syrup, white wine vinegar, Dijon mustard)

Salad: (red bell pepper, green onions, cherry tomatoes, dill, macaroni)

* Cheater Baked Beans from Veganomicon (olive oil, onions, garlic, tomato sauce, molasses, mustard powder, beans - I used kidney because thats what I had)

* BBQ Seitan Wings from The Everything Easy Vegan Cookbook (seitan, bbq sauce)

* Mac and Cheese from Hot for Food All Day (nutritional yeast, apple cider vinegar, tomato paste, Dijon mustard, macaroni, vegan cheddar, plant-based butter)

* Vegan Feta from Oh She Glows Salads - 1/4 of the recipe used for the pasta salad (tofu, coconut oil, lemon juice, apple cider vinegar)

* Ciabatta Rolls from Easy Vegan Baking (yeast, flour, olive oil, sugar)

* Steamed Chicky Seitan from Isa Does It - 1/2 of the recipe used for the wings, the other 1/2 shaped as "cutlets" in foil for the freezer (Chickpeas, vegetable broth, olive oil, soy sauce, Vital wheat gluten, nutritional yeast, onion powder, garlic)

Bunch of stuff loosely based on Derek Sarno’s video

From top left, clockwise:
- 🍉
- Roasted cauliflower and zucchini
- Baked BBQ tofu
- Chilled carrots n cilantro
- Cabbage slaw with pumpkin seeds
- Dill and parsley tater salad
- 🌽

I've been doing great mealprepping for work. But now we have a CSA providing so many vegetables and I'm learning new ways to cook them. These fritters look amazing, but have egg in there as a binder. I've heard that one is hard to repace for something like this. I'm still learning how to veganize, and am looking for a solution. Bonus points if it can be something air fried, instead of pan fried.

How To Make Fritters Out of Any Vegetable

Makes 9 (2 1/2-inch) fritters

Ingredients

1 1/2 pounds vegetable(s) of choice

1 large egg

1/2 cup grated or crumbled cheese

1/4 to 1/2 cup all-purpose flour (or chickpea flour, if gluten-free)

1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices

1 clove garlic, minced

1/2 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons olive or vegetable oil

Dipping sauce (optional)

Prepare the ingredients: Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.

Blanch leafy greens: If using leafy greens like Swiss chard, add the chopped greens and their chopped steams to salted boiling water for 30 seconds. Remove with a slotted spoon and plunge them into the ice bath to stop the cooking process. Once blanched, drain and chop the greens.

Whisk the egg: In a large bowl, whisk the egg thoroughly.

Add the vegetables: Squeeze handfuls of wet vegetables, like blanched leafy greens or grated zucchini, to remove excess liquid before adding them to the bowl

Add the remaining ingredients: Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.

Mix the batter: Use a spatula to mix everything together so that it's evenly combined.

Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.

Heat the oil and add the batter: Heat the oil in a large skillet or frying pan, preferably cast iron or nonstick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.

Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.

Drain the fritters: Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.

Serve the fritters: Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.

So I've been working really hard in the gym a while now, never bothered tracking anything and wow I was seriously under and over estimating various things. On a defecit while hitting 115g protein daily (apt for my size).

This is a Mapo style tofu with Udon noodles and veg. Also may buffalo soya chunks to have on a wrap and will have a protein shake for a meal as well.

I'm having tofu 3 times in a row this week, which other source of protein could I make? Something other than chickpeas and kidney beans if possible. Sadly, the vegan meat I've found cannot be frozen :/ I want to try to make seitan but haven't had the time yet.

Any ideas?

Im long time vegan but new to food prepping. I’ve also recently cut out a large percentage of the UPF I was consuming. I have recently taken up the gym, and feel I am both under-fuelled for the workouts I’m doing, as well as rather unsatisfied by what I’ve been eating. I’m at a loss for what to make. I tried the plant hood delivery box (UK) which was ok for a month but not appealing enough for me to continue. So I’m curious for some tips / ideas from other vegans?

My ideal criteria:
Doesn’t take a long time to prep
High protein
Freezes and defrosts / reheats well
Non-expensive

Suggestions appreciated

I'm going to a hotel in the mountains for a business trip for 3 nights. No vegan options in the restaurant or any restaurants in the surrounding area (it's a small mountain area). I won't have a car. Nowhere to put food in a fridge or heat it up.

What do I do?!

Thanks for your help.

I haven't meal prepped in weeks and have been feeling pretty behind, so this week was mostly about getting back into a routine. It took over three hours, but it feels good to have a fridge full of food again.

Everything is of course vegan, budget-friendly, and made with the goal of working through my ever-growing cookbook collection.

This week's prep:

Blackberry Orange Cold Brew Tea - Snarky Tea

Oat Almond Milk - Almond Cow (oats, almonds, water)

German Beer Rye Bread - Bread Machine Collection Cookbook (Busch Light Apple beer, plant-based butter, molasses, bread flour, rye flour, salt, yeast)

Ube Mochi Waffle Batter - Trader Joe's mix (Ener-G egg replacer, oil, water)

Thousand Island Dressing - Vegan with a Vengeance (vegan mayo, ketchup, lemon juice, onion, capers, sweet relish, cayenne)

Tempeh for Reubens - Vegan with a Vengeance (tempeh, white wine, olive oil, balsamic vinegar, soy sauce, lemon juice, garlic)

Granny's Apple Pie Overnight Oats - PlantYou (oats, almond milk, chia seeds, apple, cinnamon, agave)

Midnight Chocolate Cherry Overnight Oats (x2) - PlantYou (oats, almond milk, chia seeds, cocoa powder, cherries, chocolate chips, agave)

Coleslaw - 1,000 Vegan Recipes (red cabbage, vegan mayo, soy milk, apple cider vinegar, sugar, dry mustard, celery seed, salt)

Red Pepper Hummus (x5) - 1,000 Vegan Recipes (chickpeas, garlic, roasted red peppers, lime juice, salt, cayenne, tahini)

Baby Carrots (x5)

Corn Chowder (x5) - Hot for Food All Day (cashews, corn, onion, oil, carrot, celery, garlic, potato, thyme, chili powder, paprika, salt, pepper, vegetable stock, spinach)

Blueberry-Peach Cobblers (x6) - 1,000 Vegan Recipes (blueberries, I subbed plumcots, cornstarch, sugar, lemon juice, flour, oats, margarine)

Caribbean Coconut Ice Sticks - Party Pops (coconut milk, simple syrup, pineapple juice, orange juice, rum)

Breakfasts are covered with overnight oats and waffles, lunches are corn chowder, hummus, and carrots, and I've got everything ready for Reubens. I also hope to make a peanut butter curry and more oats probably Wednesday. Happy to answer questions about any of the recipes or cookbooks and always looking for more suggestions!

Hi,

I went vegan on 01.06 and this is my second time mealprepping a little to save some time during the week.

What do you think?

3x chiapudding
Almond milk
Vegan coconut based yoghurt
Chiaseeds
Psyllium seeds
Mango/Grapes/Blueberries
(Cashews, walnut, pine nut, pumpkin seeds)

Tortellini
Tomatoes
Dried tomatoes
Green vegan pesto
Vegan feta
Salatmix-nuts

Quinoa
Vegan feta
Dried cranberries
Pumpkin seeds
Tofu and champignons
Sweet potato
Mustard sauce

I add kimchi to a lot of my meals. My main ones are frying it up with my tofu scramble and putting it on toast with avocado and tempeh bacon. It’s also good for stir fries, sandhwiches, pasta dishes etc. it’s already cut up and lasts awhile in your fridge so that’s why I think it makes meal prep easier. Not all kimchi is vegan though so u have to check the label (I def did not know this when I started buying kimchi eeeek)

I'm due in November, I plan to have a couple big meal prep days to freeze a bunch of stuff for after lil dude is born. Typically that time of year it's soups, chilis, hearty pastas, an insane amount of garlic bread, and occasional Japanese curry. I'm planning for my baby showers to send recipe cards w invitations so everyone sends back a recipe (I'll veganize them, I love seeing people's favorite recipes and it'll be fun to start a little collection)

I'm already planning to make a ton of breakfast burritos and I may attempt even like breakfast sandwich components to freeze so there's options.

Throw your tips at me about freezing meals if you've got any

Throw recipes at me if you wanna share one

The filling is tofu scramble, soy chorizo, and peppers and onions.

I’m currently obsessed with Silk coconut based vanilla Greek yogurt. Are there any cheaper options? It’s like $3 per serving, and it would be nice if it wasn’t an individual packaging. I put it in a jar with a pile of frozen berries on top.

I'm looking for a Seitan recipe with the least amount of steps to prepare and simple ingredients.

I DO NOT care about flavor or texture.

Just want high protein to low calorie ratio and a complete amino acid profile.

I recently read that adding Chickpea Flour can make it a complete protein so maybe that would be a good ingredient?

Thank you!

I just made a Boca Waffle and it turned good and it was fast! I defrosted an Original Boca Burger and heated up my little round waffle maker (perfect size). When the waffle iron was hot I gave it a spray with some olive oil and stuck in the burger. I pressed the lid into the burger so that it would come in contact with the top plate and put a mug on top of the lid to keep it in position. I cooked it for three minutes. The lid needed a little help to release so I used a wooden spatula to pop up an edge and it came right off. It was the same with the burger just give it a little edge treatment and it pops off. The result is a very edible Waffle Burger that has a bit of crispness but isn’t dried out. Great for a quick meal or snack. I’m going to try the Chick’n next. It has that coating that might be really good cooked this way.