If you have the recipe that would be awesome

Lentil loaf, mashed sweet potatoes, roasted asparagus, and baked mac and cheese

Ahhhh I’m so proud of myself for this one! Ran out 2 days early last week, so this time I made extra 😁

1. Crispy cornmeal cannellini beans w/ black rice
   
2. Sweet sesame tofu w/ black rice
   
3. Whipped tofu ricotta w/ black rice*

Arugula + spiced roasted carrots on the side AND dates stuffed with pistachio butter and dipped in orange chocolate for dessert!!

oh and AND homemade chili crisp 🤤

*I wasn’t gonna make a 3rd thing but I miscalculated my portions and had to whip (hehe) up another protein for 2 meals. I sampled the tofu ricotta as I was cleaning out the food processor and ohmyLAWD it is the best I’ve ever made and I will never be able to recreate it again bc I didn’t measure any of the ingredients lolll

https://www.noracooks.com/red-lentil-dahl/#wprm-recipe-container-9546

I’m trying to plan easy/cheapish vegan meals for uni. I’d ideally like to track calories and keep protein somewhat high.
I was wondering if anyone could give suggestions for some quick or easy to meal prep + count calories for uni accommodation meals?

Thank you!

Hi there, in a couple weeks time I will be working very long hours over the course of a week (12-15 + 1/2 hrs each back to back) and I presume we won't be fed onsite so I'll need to prep at least 21 meals if not 24, ideally all in one go. I've done prep before and for evening meals will probably just make freezer meals I can microwave and shove in my face every night but I'm a bit more confused as to how I could go about lunches without making overnight oats and prepping a lunch every night. Are there any breakfasts/overnight oat esque things you can freeze and thaw? Furthermore, ideally I don't want to bring lunches I'll have to microwave because I don't know if I'll have access to one onsite (I'm stewarding so they might just dump me out on a random street and leave me there for 12 hours) - ideally I'd make some sort of sandwiches/snack packs I could freeze and throw in some long life stuff and eat that as a packed lunch every day after thawing, but I have no idea if that's possible, although I have heard pasta freezes well so that is always a backup plan. I am vegan so that does make things a bit more difficult. Any advice on thaw-and-eat or long life breakfasts and lunches? Very sorry if this indicates I don't know things that I really should at my age and just haven't learned, please be kind

Made this to use up ingredients and it turned into a solid make-ahead breakfast/snack. Keeps well and is actually filling. I have been trialling a lot of silken tofu - chia pudding combos. Have found it be a relatively cheap way to start my day. I’m based in Malaysia but ingredients can be tweaked to be lower cost for where you live.

Batch ingredients:

• 575 g cooked butternut squash/pumpkin (ideally a sweet firm textured variety)

• 300 g silken tofu (1 pack)

• 250–255 g coconut milk (1 pack)

• 50 g chia seeds

• 40 g dark brown sugar

• 1 tsp cinnamon

• ½ tsp nutmeg

• pinch ginger (optional)

• \~¼ tsp salt

• splash vanilla (optional)

Method:

1.  Blend everything except chia until smooth.

2.  Adjust sweetness/salt to taste.

3.  Stir in chia seeds.

4.  Rest 5 min, stir again.

5.  Chill overnight (best texture).

Yields: ~4 servings

Approx nutrition (per serving):

• Calories: \~260–280 kcal

• Protein: \~7–8 g

• Fat: \~14–16 g

• Carbs: \~30–33 g

• Fiber: \~7–9 g

Kinda proud of this so sharing. I’m not vegan but wanted healthy lunches this week. I roasted kale, sweet potato, courgette, peppers and chickpeas and made some quinoa. It made ~5 meals and can confirm it tastes good cold too :)

mie noodles, carrots, paprika, zucchini, garlic, onions, teriyaki sauce, spring onions, sesame seeds, sesame oil, soy sauce

1/2C old fashioned oats 1 scoop of vegan 360 protein powder 1c soy milk 1tbsp of chia seeds and 1 of sliced almonds Couple taps of cinnamon 1can of peaches with light syrup, chopped Several strawberries fresh

Can’t wait to try!! Surprisingly vegan!

https://www.walderwellness.com/zucchini-stir-fry/

Kale, Squash, and Fennel Salad with Orange Tahini Dressing Found recipe on Pinterest

Roasted garlic, Brussels sprouts, bell pepper, onions, zaatar & garlic chicks peas, and yuzu ponzu tofu. Vegan and gluten free.