Welcome to week 2 of our Vegan Meal Prep series! This week includes cookies, chocolate, and pizza! Remind us again how healthy eating is boring?

Ever wondered what we eat on a day-to-day basis? Well, you’re at the right place because we’ll be sharing 4 weeks worth of vegan meal prep ideas to help you stay on track to maintain a healthy lifestyle and reach your health goals! This week is week 2 of this series.

Just like last week, to keep these meal prep posts easy to follow, the recipes for each meal will be linked to a separate post. Recipes make enough for 4 days of meals. We chose 4 days because 1) after 4 days food won’t taste it’s best anymore and 2) you’re taste buds may start getting bored of eating the same thing so give yourself one weekday to eat something new!

If you missed week 1, check it out HERE! It’s not too late to join in on Vegan Meal Prep January 🙂

Breakfast: Breakfast Cookies

Cookies for breakfast? Yaaaaas that is how we roll around here. These protein-packed cookies are full of all the goods: nuts, seeds, fruit, oats, and chocolate! Our favourite way to eat them is crumbled up into 1 or 2 cups of non-dairy milk with a generous handful or two of fruit. Skipping breakfast will never be an issue if cookies are on the menu.

Customize it: Using this RECIPE as a guideline, tailor your cookies to match your tastes. Use any type of nut or seed butter, use a mixture of different nuts, seeds, and dried fruit. This week I used almond butter, walnuts, raisins, chocolate chips, and hemp seeds.

Lunch: Soba Noodle Salad

This miso tahini dressing is kind of our secret weapon as it is the dressing that makes Chew’s famous kale salad, well, famous! It’s a multi-purpose sauce that also tastes fantastic with soba noodles.

Bulk it up: Feel free to add whatever other veggies you’d like to make this noodle salad the best noodle salad you’ve ever eaten. Don’t like cucumbers? Toss in some spinach or blanched broccoli! Do raw carrots make you scrunch up your face in disgust? Try bell peppers! Want even more protein? Throw in some edamame! The world is your oyster, mes amis.

SOBA NOODLE SALAD RECIPE

Snack: Nutella LaraBars

Hallelujah! Chocolate appears twice on this week’s vegan meal prep. We love to keep “real” LaraBars on hand for emergency snack attacks during lecture but they’re definitely much cheaper to make at home. These LaraBars are based off of our popular pumpkin spice version, which is a mighty fine alternative if you can’t find affordable hazelnuts where you live. But really guys, these bars are legit the best snack ever. It’s like eating an entire BAR of Ferrero Rocher. Even Mama Leung said they wouldn’t last long in the household.

NUTELLA LARABARS RECIPE

Dinner: Veggie Pesto Flatbread

This is our go-to recipe when we crave fresh, hot pizza. It’s a great way to use up any bits and bobs of leftover vegetables hanging around in your fridge. Just sautee or roast them before putting them onto the pizza. Grab a jar of pesto (basil or sundried tomato) and you’re good to go!

Make it on the stove top: Follow the instructions for the flatbread base in this recipe. Roast or sautee the vegetables instead of grilling. If you really don’t have the patience to make your own bread base, store-bought naan or pita bread will also suffice.

FLATBREAD RECIPE

Vegan Meal Prep Week 2 Shopping List

Assuming basics like oil, salt, baking staples, spices, etc. are already present in your pantry

• 1 onion
• 4 types of vegetables for flatbread (we used 1 cauliflower, 1 yam, 1 cup of frozen corn kernels, and about 5 mushrooms)
• 1 cucumber
• 2 carrots
• 4 servings of fruit (ex. bananas, berries, pears, oranges, etc.)
• 4 bundles of soba noodles
• 3 to 4 tbsp pesto
• 18 small dates or about 10 Medjool dates
• 1 tbsp chia seeds
• 1/3 cup nut or seed butter of choice
• 3 tbsp. tahini
• 2 tsp. miso
• 1 tbsp. maple syrup
• 2 tsp. lemon juice or apple cider vinegar
• 2 cups oats
• 1/3 cup nuts or seeds of choice
• 2 cups hazelnuts
• 1/4 cup dried fruit of choice
• 1/2 cup chocolate chips or chunks
• 3 tbsp cocoa powder
• 3/4 cup plain non-dairy yogurt
• 1L to 2L non-dairy milk of choice
• 1 block smoked tofu (ready to eat)