🥦 Meal Prep
Choose one (or more) of these steps to make cooking on the day of go faster and smoother:
- ▢ When you get home from grocery shopping or on the weekend, wash all the vegetables, lay them out on a clean kitchen towel, and thoroughly dry them. Store the veggies separately in airtight containers.
- ▢ Chop the veggies 1-3 days in advance, depending on the water content. Veggies like tomatoes should be chopped 1-2 days in advance.
- ▢ Measure out and add all the dry ingredients for the broccoli fritters to a mixing bowl. Whisk and set it aside in an airtight container on the counter. Add a note to the top of the container so you remember which recipe it's for.
- ▢ Make the sweet and spicy glaze for the Asian meatballs. Store in an airtight container in the fridge. You could also mix only the ingredients excluding the ginger root and tapioca/flour mixture. Then finish the cooking process the day of.
💭Tips
- If you have leftover tofu taco meat, you could make Vegan Taco Salad or Taco Pasta.
- Make extra caramelized onions and mushrooms to make a Vegan Caramelized Onion and Mushroom Grilled Cheese.
- If you serve the Asian meatballs over rice, freeze extra for later. Also note that you'll need rice in week 3. In week 4 there's a recipe that includes using leftovers with rice.
- Make extra peanut sauce and use the leftover sauce, red peppers, and carrots for a Thai Salad for lunch.
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