Meal Prep Mondays: Vegan Vibes

Ingredients:

• 1 large cauliflower head, cut into florets
• 3/4 cup all-purpose flour (gluten-free if desired)
• 3/4 cup plant-based milk (almond, soy, or oat milk)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 3/4 cup buffalo hot sauce (vegan-friendly)
• 2 large sweet potatoes, cut into fries
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper to create the batter.
3. Dip each cauliflower floret into the batter, ensuring it's fully coated, and place them on one of the prepared baking sheets.
4. Bake the cauliflower in the preheated oven for 20-25 minutes, or until crispy and golden brown.
5. While the cauliflower bakes, toss the sweet potato fries with olive oil, salt, and pepper on the other baking sheet. Bake for 20-25 minutes until crispy, flipping halfway through.
6. In a separate bowl, mix the buffalo hot sauce with melted vegan butter or oil.
7. Once the cauliflower wings are done, toss them in the buffalo sauce until evenly coated.
8. Serve the Cauliflower Buffalo Wings with Sweet Potato Fries and a side of vegan ranch dip.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 large russet potatoes, cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.
3. Add the diced eggplant, zucchini, and bell peppers to the pot. Cook for 5-7 minutes until slightly tender.
4. Stir in the diced tomatoes, tomato paste, dried thyme, dried rosemary, dried oregano, salt, and pepper. Simmer for 20-25 minutes until the vegetables are fully cooked and the flavors have melded.
5. While the ratatouille simmers, toss the potato wedges with olive oil, salt, and pepper on the prepared baking sheet. Bake for 20-25 minutes until crispy, flipping halfway through.
6. Serve the Ratatouille with Baked Potato Wedges.

Ingredients:

• 18-20 large mushrooms
• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup vegan cream cheese
• 1/4 cup vegan mayonnaise
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup vegan shredded mozzarella cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Remove the stems from the mushrooms and set aside. Place the mushroom caps on the prepared baking sheet.
3. In a mixing bowl, combine the thawed and drained spinach, chopped artichoke hearts, vegan cream cheese, vegan mayonnaise, nutritional yeast, minced garlic, crushed red pepper flakes (if using), salt, and pepper.
4. Stuff each mushroom cap with the spinach and artichoke mixture, pressing it down gently.
5. If desired, sprinkle vegan shredded mozzarella cheese on top of the stuffed mushrooms.
6. Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
7. Garnish with fresh parsley and serve the Spinach and Artichoke Dip Stuffed Mushrooms as a delightful appetizer or main course.

Ingredients:

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 cup vegan BBQ sauce
• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup corn kernels
• 1/2 cup black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 8-10 small soft tortillas
• For the coleslaw:
• 2 cups shredded cabbage (green and purple mix)
• 1/2 cup shredded carrots
• 1/4 cup vegan mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced red onion and red bell pepper, sauté until softened.
3. Add the drained jackfruit to the skillet and use a fork to shred it into smaller pieces. Cook for a few minutes until heated through.
4. Stir in the vegan BBQ sauce, corn kernels, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes until well combined and heated through.
5. Meanwhile, prepare the coleslaw by combining shredded cabbage, shredded carrots, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a large bowl. Mix well to combine.
6. Place the tortillas on a baking sheet and warm them in the preheated oven for a few minutes.
7. Assemble the BBQ Jackfruit Tacos by filling each warmed tortilla with the jackfruit mixture and topping it with coleslaw.
8. Serve the tacos with extra BBQ sauce on the side and enjoy!

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish
• For the naan bread:
• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1/2 cup warm water
• 1/4 cup plant-based yogurt
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp baking powder
• Vegan butter or oil for brushing

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the cubed sweet potatoes and drained chickpeas to the pot. Stir in the diced tomatoes, coconut milk, curry powder, ground cumin, ground coriander, turmeric powder, cayenne pepper, salt, and pepper.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender and fully cooked.
4. While the curry simmers, prepare the naan bread by combining all the naan ingredients in a mixing bowl. Knead the dough until smooth and elastic.
5. Divide the dough into 6 equal portions and roll them into naan bread shapes.
6. Heat a non-stick pan over medium heat and cook the naan bread for 2-3 minutes on each side, until they puff up and develop brown spots.
7. Once the curry is ready, serve it hot with the vegan naan bread and garnish with fresh cilantro.

Ingredients:

• 8 oz rice noodles
• 2 cups firm tofu, cubed
• 1 cup bean sprouts
• 1 carrot, julienned
• 1/2 cup sliced green onions
• 1/2 cup chopped cilantro
• 1/2 cup chopped peanuts
• 1/4 cup chopped fresh chives
• Lime wedges for serving
• For the Pad Thai sauce:
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp tamarind paste
• 1 tsp sriracha or chili sauce (adjust to taste)
• 1 clove garlic, minced
• 1/2 tsp grated ginger

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together all the Pad Thai sauce ingredients until well combined.
3. In a large wok or skillet, heat some oil over medium-high heat. Add the cubed tofu and cook until golden and crispy on all sides.
4. Push the tofu to one side of the wok and add the julienned carrot to the other side. Cook for a few minutes until slightly softened.
5. Add the cooked rice noodles and Pad Thai sauce to the wok. Toss everything together until well coated in the sauce.
6. Add the bean sprouts, sliced green onions, chopped cilantro, and chopped peanuts to the wok. Toss again to combine everything.
7. Serve the Pad Thai hot with a sprinkle of chopped fresh chives and lime wedges on the side.

Ingredients:

• 16 oz elbow macaroni (or any other pasta shape you prefer)
• 1 cup raw cashews, soaked in water for at least 4 hours or overnight
• 1 1/2 cups vegetable broth
• 1/2 cup nutritional yeast
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp dijon mustard
• 1/2 tsp turmeric powder (for color)
• Salt and pepper to taste
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1 tbsp vegan butter, melted
• Fresh parsley for garnish

Instructions:

1. Cook the elbow macaroni according to the package instructions. Drain and set aside.
2. In a blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, fresh lemon juice, minced garlic, onion powder, dijon mustard, turmeric powder, salt, and pepper. Blend until smooth and creamy.
3. In a large pot, pour the cashew cheese sauce over the cooked macaroni. Stir well to coat the pasta with the sauce.
4. Preheat the oven to 375°F (190°C).
5. Transfer the mac and cheese to a baking dish and spread it evenly.
6. In a small bowl, mix together the breadcrumbs and melted vegan butter. Sprinkle the breadcrumb mixture over the mac and cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
8. Garnish with fresh parsley and serve the creamy and flavorful Vegan Mac and Cheese!