Quick Vegan Meal Prep Recipes (from top to bottom):
1. Easy Thai Noodle Salad (3 servings): Mix 1 ½ cups shelled edamame, 3 ounces vermicelli noodles (soaked according to packet directions, cut into 2-inch-long pieces), ⅓ red cabbage salad recipe, and peanut dressing to taste.
2. Crispy Tofu Salad (3 servings): 14 ounces extra-firm tofu (cubed), tossed in olive oil, one-half spice mix (see below), and 1 ½ teaspoons cornstarch. Roast at 425ºF for 20 minutes. Add cooked grain, one-third red cabbage salad recipe, and peanut dressing to taste.
3. Chickpea Sweet Potato Salad Bowl (3 servings): Toss 1 (15-ounce) can chickpeas (drained and rinsed) and 1 large sweet potato (cubed) in olive oil, and one-half spice mix (see below). Roast at 425ºF for 20 minutes. Mix with ⅓ red cabbage salad recipe, and peanut dressing to taste.
Spice mix (divide into two equal parts for tofu and chickpea bowls): 1 ½ teaspoons smoked paprika, 1 ½ teaspoons garlic powder, 1 teaspoon onion powder, salt, black pepper
Peanut Dressing: 1 cup peanut butter (or tahini or SunButter), ¼ cup tamari, 4 tablespoons maple syrup, 2 tablespoons rice vinegar, 2 teaspoons sriracha, 2 pressed garlic cloves
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