what I meal prepped for the week : simple, vegan & family friendly

Video Description

[RECIPES BELOW] Welcome back to another meal prep for the week. Since I cook so much from cookbooks throughout the week, I like to start the week off with some prep. Often times these recipes are incredibly loose and I just adjust them to suit what I have so please keep that in mind! The goal is to use up what we have and to prep some easy recipes without needing to think much about it so that energy can be saved for trying new and exciting recipes! 🌞 ----------------------------------------------------- 00:00 intro 00:46 ingredient prep 01:17 Sundried tomato mayo 02:23 ingredient prep 03:09 : Jerusalem artichoke cream 05:21 sauerkraut 07:16 breakfast burrito 12:00 toddler recipes ( broccoli pesto & ragu) 17:06 pickled onions --------------------------------------------------------------------------- Recipes : Sun-dried Tomato mayo: * Around 125ml (1/2 cup) of soy milk * 1 teaspoon of apple cider vinegar * 1 teaspoon of dijon mustard * your sun-dried tomato jar leftovers * A sprinkle of black salt (optional - for an eggy taste but I skipped this time) - Start by blending the soy milk with the apple cider vinegar, the dijon mustard and black salt (if you’re adding). Once blended, slowly drizzle in the contents of your sun-dried tomato jar while blending to help emulsify. The slower, the better! It’ll suddenly get super thick and that’s when you know you’re done. If you have run out of sun-dried tomato jar contents before the mayo has thickened into a mayo-like consistency you can switch to a neutral vegetable oil until it does. Scrambled tofu recipe (for Breakfast burrito) * 1/2 red onion (diced) * 1 clove of garlic (finely chopped) * 1 tablespoon of tomato paste * Spices: 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of cumin, 1/2 teaspoon of tumeric. Teaspoon of onion powder. * 1 block of firm tofu (around 400 grams) * I carton of silken tofu (300 grams) * 1 tablespoon of chipotles in adobo (optional, if you like heat) * 1 teaspoon of black salt. Over a medium heat sauté the onions for 3-5 minutes until softening up before adding in the garlic for another minute. Add in the tomato paste and the spices (not the black salt) and mix. After another moment crumble up the firm tofu in your hands and mix around to cover in the spices. Cook for 2-3 more minutes before adding in the silken tofu. Using a spatula, breakdown the tofu so that it’s crumbled as well. Mix around for a moment before adding in the chipotles in adobo for some heat and cook for another 2-3 minutes. Turn off the heat and sprinkle over the black salt (cooking the salt cooks off the eggy flavour so it’s best to add it at the end). Twice cooked Black beans (for breakfast burrito) * 1 small onion (diced) * 2 cans of black beans * 1 teaspoon of garlic powder * 1 teaspoon of onion powder - This is barely a recipe but : Heat some olive oil over medium heat and add the onions. After sautéing the onions for 5 minutes until softened, add in the black beans (with their liquids - you can strain them first and add the liquids in bit by bit but I just threw it all in!). bring up to a simmer and add in the garlic powder and onion powder. Let simmer until some of the liquid has cooked off and start using a potato masher to mash the beans into their liquid. Broccoli pesto (toddler recipe): 4-5 florets of broccoli (blanched: boiled for 3 minutes then dunked into ice water) 25 grams of basil 1/4 cup of sunflower seeds 30 ml of olive oil 60 ml of water 15 grams of nutritional yeast 1 tablespoon of lemon juice All blended together - adjust the tastes to suit what you like, feel free to add in a bit more olive oil to make it slightly creamier. When serving I like to add in some extra fortified soy milk and some frozen peas with the pasta while I add in the pesto. Soya mince ragu (for toddlers) 75 grams of soya mince ( soaked in boiling water) - 1 carrot ( small dice) - 1 celery stick (small dice) - 1/2 onion (small dice) - 1 tablespoon of garlic (finely chopped or minced) - 1 tablespoon of tomato paste - Spices : 1 teaspoon of paprika, 1/2 teaspoon of oregano, 1 teaspoon of cumin) - 2 cans of chopped tomatoes - 1/2 courgette/zucchini - Heat a tablespoon of olive oil in a saucepan over medium heat. Add in the onions, carrots and celery and cook for 5 minutes until softening. - Add in the garlic and cook for another moment before adding in the tomato paste. Mix and then add in the spices. - Add in the two cans of chopped tomatoes along with a splash of water (I refilled one of the cans up about 1/4 of the way). - Bring to a boil, then back down to a light simmer while the liquid cooks down. - After around 15 minutes once the ragu is thickened, drain the soya mince and add it to the pot. Grate some courgette/zucchini and mix. Cook for a final 2 minutes and then take off the heat. - Serves w/: baked sweet potato, pasta, rice! #veganmealprep #vegancooking #veganfamily #veganfood #veganrecipes