VEGAN Meal Prep For The Week | High-Protein & Gluten-Free

In today's video, I'm excited to share a high-protein vegan gluten-free meal prep that's as colorful as it is nourishing. Join me as I walk you through quick, easy, and delicious recipes that will help you hit your protein targets and meet your micronutrient needs effortlessly. Whether you're looking to boost your energy, fuel your workouts, or simply enjoy a variety of vibrant, healthy meals, this meal prep has you covered.
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🌱💪 #vegan #veganmealprep
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RECEPIES:
⭐️Breakfast: Raspberry Baked Oats⭐️
Serves 4
Macros & Calories: Approximately 397 calories per serving
9g Fat / 53g Carbs / 26g Protein
Ingredients:
1 cup (128g) oat flour
1 cup (100g) rolled oats
1/2 cup (64g) vegan protein powder: bit.ly/4aKtlH9
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2-3 tablespoons (10-20g) baking stevia
1 tablespoon (15g) flax meal
1 tablespoon (12g) chia seeds
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup (120g) unsweetened applesauce
1 1/2 cups (12oz) unsweetened plant-based milk
1 tablespoon vanilla extract
1 cup (150g) fresh raspberries
1 tablespoon (15g) vegan chocolate chips (optional)
⭐️Lunch: Sushi Bows⭐️
Serves 4
Macros & Calories: Approximately 457 calories per serving
13g Fat / 50g Carbs / 35g Protein
Ingredients:
600g (2 blocks) of extra firm tofu
4 tablespoons (4 servings) of Furikake seasoning
180g (1 cup) of raw quinoa: rinse and cook
80g cubed mango
40g shredded beets
40g shredded carrots
40g shredded red cabbage
2 green onions, sliced
*All of these ingredients are assembled as shown in the video and divided into 4 equal portions. For example, 40g of beets are split evenly, which makes it 10g per serving for each bowl.**
Ingredients for the Miso sauce (split evenly by 4):
80g plain Oatmilk Skyr or plain vegan yogurt
2 teaspoons white miso paste
2 teaspoons coconut aminos
1 teaspoon maple syrup
1/8 teaspoon salt, to taste
⭐️Dinner: Kale Pasta Salad⭐️
Serves 4
Macros & Calories: Approximately 432 calories per serving
12g Fat / 46g Carbs / 35g Protein
Ingredients:
1 box (4 servings) of lentil pasta, cooked and cooled
200g (3 cups) of chopped kale
200g (1 cup) of cubed peppers
60g (2 servings) of Violife vegan feta
Cilantro for garnish
Ingredients for the pasta sauce (split evenly by 4):
1 block (4 servings) of soy-free tofu
3 cloves of roasted garlic
2 tablespoons of tahini
2 tablespoons of nutritional yeast
1 pitted date
1/4 teaspoon of salt
Juice of half a lemon
1 cup of water (add 1/2 cup first and add more as needed)
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