High Protein VEGAN Meal Prep 🌱 💪 | Freezer Friendly

Today I'm sharing 3 freezer friendly vegan meal prep recipes that are high protein, macro friendly and quick to make! 🌱 💪These are perfect to prep ahead of time. You can store them in the fridge or freezer and simply reheat when you're ready to enjoy!

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IN THIS VIDEO

✨CURRIED TOFU BURRITO✨ makes 6 - macros for one - 458 cals - 26P - 55C - 16F

2 blocks of extra firm tofu (800g total)
2 tbsp soy milk
1/4 cup nutritional yeast
1/2 tsp turmeric
2 tsp curry powder
1 tsp onion powder
1/4 tsp garlic powder
1/2 tsp black salt
1/4 tsp pepper

4 potatoes (440g)
3 bell peppers
1 red onion
1/2 tsp smoked paprika
Salt & pepper

6 tortillas (10 inch)
1/2 cup vegan cheese

😋 First rip your tofu into chunks and add to a bowl with your seasonings. Mix to combine and spread over a baking sheet.

🔪 Chop up your veggies, chopping your potatoes into small cubes so they will cook faster, then add them to a separate baking sheet. Sprinkle with smoked paprika, salt and pepper

🔥 Bake at 400f. The tofu will need about 25 minutes and the veggies & potatoes about 40-45 minutes.

😋 Divide your ingredients into 6 tortillas, wrap them in parchment paper, then pop into the fridge or freezer until you’re ready to enjoy!

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✨Breakfast Sandwich✨ - makes 8 - macros for 1 - 483 cals - 29P - 53C - 18F

1 cup textured vegetable protein (TVP)
1 cup boiling water
1 cup chickpea flour
1/2 cup oats
2 tbsp ground flax
2 tsp garlic powder
2 tsp onion powder
1.5 tbsp smoked paprika
1 tbsp fennel
1 tbsp liquid smoke
3 tbsp low sodium soy sauce
3 tbsp maple syrup

800g extra firm pressed tofu - I used 4 blocks & saved the edges to make tofu scrambles!
1/3 cup veggie broth
1 tsp turmeric + a pinch black pepper
1/8 tsp Indian black salt (kala namak)

8 slices vegan cheese
8 whole wheat English muffins

🙌First rehydrate your tvp in some boiling water then add in the rest of the ingredients and mix well. Divide into 8 patties and bake at 350f for 15 minutes.

🍳 Make your tofu egg by slicing your blocks of tofu into circles. Make your marinade in a small bowl and dunk in your tofu. Pan fry till golden.

😋 Assemble your sandwiches on whole wheat muffins with some vegan cheese, your sausage & the tofu egg. Wrap in foil & freeze for later!

I like to add ketchup after they are re heated! 🙌

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✨Black Bean Tofu Mexican Burrito✨ makes 6 - macros for 1 - 433 cals - 23P - 59C - 15F

6 tortillas - 8 inch
1 white onion
5 cloves garlic
1 red bell pepper
1 zucchini
1 tomato
1 cup cooked quinoa
1 can black beans (1.5 cups)
1 block extra firm tofu (400g)
1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp cumin
1/2 tsp salt
1/2 bunch cilantro

Cashew sour cream
1/2 cup raw cashews
1/4 cup water
2 tbsp lemon juice
1/8 tsp salt

🧅 Start by sautéing your onion until translucent then add in the rest of your veggies and cook for a few more minutes.

😋 Add in the rest of your ingredients and mix well to combine.

🙌Make your cashew sour cream by blending all of the ingredients together in a high speed blender. Add it into your burrito filling along with the chopped cilantro and mix.

🤗Divide your filling into 7 tortillas and wrap them nice and tight in some aluminum foil!

🎉Pop them in the fridge or freezer and reheat when you’re ready to enjoy!!
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REHEATING INSTRUCTIONS (same for all)

REHEAT FROM FRIDGE
Microwave: 3-4 minutes
Air Fryer: 350f wrapped in parchment or foil for 10 minutes - remove parchment or foil and add in for an additional 2 minutes to get it crispy if desired.
Bake: 400f for 15-20 minutes - remove parchment or foil and add in for an additional 2 minutes to get it crispy if desired.
COMBO *my favourite way*: microwave 3 minutes then air fry at 350f with no parchment or foil for 3 minutes to get it nice and crispy on the outside

REHEAT FROM FROZEN
Microwave: 5-7 minutes
Air Fryer: 350f wrapped in parchment or foil for 15 minutes
Bake: 400f wrapped in parchment or foil 20 for minutes
COMBO *my favourite way*: microwave 5 minutes then air fry at 350f with no parchment or foil for 3 minutes to get it nice and crispy on the outside