🥦 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 zucchini and tomatoes should be chopped 1-2 days in advance.
- ▢ Make the thousand island dressing for the vegan reuben. Store in an airtight container in the fridge.
- ▢ Measure out and add all the spices for the enchiladas 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 maple Dijon baked tofu for the sandwich. Store in an airtight container in the fridge.
- ▢ You can make the tofu ricotta (lasagna roll-ups) a day or two before making the roll-ups. It only takes 5 minutes to whip up. Store in an airtight container in the fridge.
💭Tips
- Use any leftover tofu bacon for a Vegan BLT with Avocado or Vegan Monte Cristo.
- Use leftover black beans and red pepper for a salad or wrap.
- If you have leftover maple Dijon tofu, you could use it in a salad.
- You can make Vegan Zucchini Lasagna instead of roll-ups to save time. Note: you'll only need two zucchini if you do.
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
Comments
No Comments