Plant-based meal prep for the week (easy vegan recipes)

Hi friends! I hope you enjoy this easy vegan meal prep 😄 Don't forget to head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS 🌿

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Choc tofu overnight oats (serves 2-4, depending on preferred serving size)
Tofu choc pudding ingredients:
300g silken tofu
3/4 cup choc chips, melted
1/2 cup soy vanilla yoghurt
1 tbsp maple syrup
1 tbsp cacao powder
Vanilla oats ingredients:
1 & 1/2 cups oats
1 & 1/2 cups milk
1 tbsp maple syrup
1 tsp vanilla extract
Method:
1. Add all tofu choc pudding ingredients to a food processor and blitz until smooth. Split the mixture evenly between 2-4 jars and place in the fridge to set
2. Add all vanilla oats ingredients to a bowl and mix to combine. Then, remove the jars from the fridge and evenly place the vanilla oats on top of the tofu pudding mixture in the jars. Place back in the fridge to set for 1 hour minimum, and enjoy!

Lentil walnut mince shepherd's pies (serves 2-4, depending on your preferred serving size)
Lentil walnut mince ingredients:
1 tbsp olive oil
1/2 brown onion, diced
1 cup walnuts, blended into a crumb, or 1 cup walnut meal
2 tbsp tomato paste
1/8 cup soy sauce
1/2 cup passata or tinned tomatoes
1 tsp vegan beef stock powder
1 x 400g can of lentils, drained and rinsed
1 & 1/2 cups frozen mixed veggies
Mashed potato ingredients:
1kg white potatoes, peeled and cubed
2 tbsp vegan butter
2 tbsp nutritional yeast
1/8 cup soy milk
salt and pepper, to taste
Method:
1. Preheat the oven to 180 degrees celcius, fan forced. Place a large pot of water over high heat on the stove to boil
2. Prep all of your ingredients (diced the onions, blend the walnuts, drain the lentils, and peel and cube the potatoes)
3. Once the water is boiled, add the potatoes to the pot, leave the lid off and leave the potatoes to boil
4. To a seperate pot, add olive oil and brown onion and fry up for 1-2 minutes. Then, add tomato paste, soy sauce, passata, beef stock powder and lentils and mix well to combine.
5. Add the frozen mixed veggies, reduce to a low heat and leave to simmer for 5-10 minutes
6. Once the potatoes are boiled, drain the water from the pot and transfer the potatoes to a large mixing bowl. Add vegan butter, nutritional yeast, soy milk, salt and pepper and mash until smooth
7. Find your preferred baking dish/es, and evenly split the lentil and walnut mince between them, placing it at the bottom of the dish. Then, evenly top with the mashed potato and drizzle with olive oil, if desired
8. Place the shepherd's pies in the oven to bake for 40 minutes. Then, carefully remove from the oven, allow to cool before placing a lid on, and then place them in the fridge

BBQ tempeh (makes enough for 5-7 sandwiches)
Ingredients:
300g tempeh, cut into fingers
1/8 cup olive oil
1/8 cup soy sauce
1/4 cup bbq sauce
1 tsp smoked paprika
1 tsp onion powder
1 tbsp nutritional yeast
1 tbsp maple syrup
Method:
1. Cut tempeh into fingers, and set to the side
2. Add the remaining ingredients to a large mixing bowl and combine well
3. Add the tempeh to the bowl and mix well, until the tempeh is well-coated. Leave to marinate for 30 mins
4. Place a large frying pan over medium-high heat on the stove. Add the tempeh to the pan and fry for 3-4 minutes on each side, flipping over to ensure both sides of each piece of tempeh are golden. Then, remove the pan from the heat
5. Dip tempeh in the remaining sauce mixture, before transferring to a container. Place the container in the fridge and enjoy your tempeh as a quick and easy protein source throughout the week

Tofu cream cheese (makes enough for 5-7 bagels)
Ingredients:
300g firm tofu
juice of 1 lemon
1 tbsp coconut oil
1 tsp veggie stock powder
2 tbsp nutritional yeast
cracked black pepper, to taste
1/8 cup soy milk
fresh dill, as desireed
fresh chives, as desired
Method:
1. Add tofu, lemon juice, coconut oil, veggie stock powder, nutritional yeast, pepper and soy milk to a food processor and blitz until smooth. Add more soy milk if you are struggling to blend it
2. Finely chop dill and chives, then add to the food processor. Blitz for a further 30 seconds
3. Transfer the tofu cream cheese to an air-tight container and place in the fridge. Enjoy throughout the week as a quick high-protein breakfast on toast or bagels

💕 The rest of the recipes are in the comments section as I ran out of room in the description box, sorry!!

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