Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook demonstrates vegan meal preparation. Sandra suggests when you do meal prep, you should make a sauce that makes your meals exciting to eat. She explains you’re going to want to make a sauce that makes you excited to eat the same meal a few times a week. She says to prepare a meal you love and could eat several times a week.

You can eat beautiful vegan food all week easily with meal prep!

Today, Sandra is making 4 of her favorite meals to eat for lunch! The base of her meal consists of greens, sweet potatoes, tofu, and garbanzo beans. It’s very colorful making it aesthetically appealing and it’s full of flavor thanks to the pico de gallo salsa she makes in her food processor. The optional chunks of Miyoko’s Double Cream Chive Cheese also add a tasty pop of flavor. This is definitely a meal any person who is health conscious but still wants food that tastes delicious, could eat all week long. Sandra suggests adding ingredients depending on if you are going to eat your meal room temperature or heat them up. Her example is not to use romaine lettuce if you are heating up your meal. Try prepping your own at home with Sandra’s recipe below. Save yourself time, money, and “eat from the rainbow” all week!

Featured Products; Miyoko’s, Cuties, Bradshaw Homes Good Cook Meal prep containers.

For more great meal prep recipes check out Sandra’s 40-Year-Old Vegan website!

Sandra Sellani reports for JaneUnchained News Network.

Photo courtesy of Sandra Sellani.

Ingredients

  • 8 cups of your favorite greens (e.g, steamed kale, arugula, spinach)
  • Four cooked sweet potatoes
  • 1 package of Miyoko’s Double Cream Chive Cheese, cut into quarters
  • 1 can of garbanzo beans, rinsed and drained
  • 1 package of tofu cubed
  • 1 lime
  • ½ c. shredded purple cabbage
  • Pico De Gallo Salsa (see recipe below)
  • Four meal prep containers with lids

 

Pico de Gallo

  • 1 package of grape tomatoes (10.5 oz)
  • 1 c. red onion
  • 1 c. fresh cilantro
  • Juice of one lime
  • ¼ jalapeno pepper
  • ½ tsp of salt or to taste

Pulse all ingredients in a food processor until a slightly chunky consistency.  Let marinate for ten minutes, then drain out the excess liquid.

Directions

  1. Scrub sweet potatoes and place in a pot of water on high heat.  Cook potatoes until fork-tender, about 40 minutes.
  2. Prepare the tofu in your favorite manner.  I cube mine and marinate in coconut aminos, then cook in an air fryer for 10-12 minutes at 375 degrees.
  3. Place 2 cups of greens at the bottom of each container.
  4. Place a cooked potato in each container on top of the greens and cut open lengthwise.  Separate the potato to make room for the toppings.
  5. Place ½ the can of beans on one potato the other half on another potato.  Top the final two potatoes with the tofu cubes.
  6. Top each potato with a quarter of the Pico mixture.
  7. Top each potato with a quarter of the shredded purple cabbage
  8. Place one wedge of cheese on each potato.
  9. Place one wedge of lime in each container.
  10. Top each container with its respective lids.