vegan meal prep Archives - Everyday Vegan Recipes

Cooking For My Husband | Getting My Husband To Eat Tofu

As those of you who are subscribed to my newsletter know, one of my goals for 2023 is to get into the “best shape I can reasonably attain.” LOLOL. I know, it sounds very lawyerly. As I talk about in the newsletter, while it’s important to challenge yourself, it’s equally important to identify achievable goals. Getting into the “best shape of my life” is not realistic for me. Why? Well, I still struggle every day with detaching health from my size. For me, “getting into the best shape” means having a handle on not just my physical health, but also my mental health. That means getting into the “nitty gritty” of WHY I have so much trouble divorcing my worth from my appearance, and then slowly (but surely) dismantling the lies I’ve lived with for 43 years. That’s not something I can realistically do in one year; but, it’s something I can work towards while also committing to fueling my body in a way that optimizes my fitness.
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For anyone who has struggled with this, you know that meal time can be unusually stressful. In order to combat the angst that often attends the question “What should we eat today?” I like coming up with simple, straight forward recipes that I know I will enjoy eating practically every day, lol. Sad to say, the day-to-day meals of THIS food blogger are, in actuality, pretty boring. I have a handful of staples that I have on rotation, because I know they will make me happy AND make my body happy. Win-win, right?
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You can find the full recipe, instructional video, and nutritional info on The Kollective (https://meals.thekoreanvegan.com/), but below is a list of everything I added to this burrito:
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Cooked tofu
vegan salad dressing
cooked quinoa
cooked black beans
tomato
frisee
avocado
salsa

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Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
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TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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7 Days Of Vegan Breakfasts

Start your morning off right with a healthy vegan breakfast ☀️

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How To Make Zucchini And Spinach Banchan (Side Dish Recipes) | In The Kitchen With The Korean Vegan

Learn how to make Zucchini and Spinach Banchan, two easy and healthy side dish recipes. Comment below with which one you’ll try first!

0:00 Intro
0:40 Banchan, the Soul of Korean Cuisine
1:34 Where to find Zucchini
2:07 How To Cut and Prepare Zucchini Banchan
3:57 The Benefit of Adding Salt To Zucchini
4:53 Chop Scallions
5:26 Add Avocado Oil
6:10 Add Sesame Oil
6:19 Add Cracked Black Pepper, Toasted Sesame Seeds, and Green Onions
6:41 The Final Zucchini Banchan Result
6:49 How To Prepare Spinach Banchan
7:42 How To Squeeze Out Excess Water In Spinach
8:20 Spinach Moochim (Korean for Seasoned)
8:36 Add Sesame Oil
8:44 The Health Benefits of Gluten Free Doenjang (Fermented Soy Bean Paste)
9:17 Add Toasted Sesame Seeds
9:27 Why It’s Best To Use Your Hands When You’re Making Korean Recipes
9:51 Add Gochugaru (Korean Pepper Powder) For Spice
9:55 The Final Result

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Plant-based/vegan Meal Prep Ideas | Beginner-friendly, Protein-packed, And Delicious!

Heyyyyy, and welcome back to a new weekly video! Your girl is starting to get more into meal prep. I’ve been working to reduce stress and enjoy free time and found that prepping my meals on Sunday for the week does just that. In this video, we’re making fresh juice, cold brew, breakfast tacos, a Mediterranean-inspired tofu bowl, and stir fry. These meals are protein-packed (another thing I will prioritize in 2023) and delicious.

00:00 Intro
00:20 Green juice
03:34 Chit chat
06:07 Meal prep
13:47 Taste test + Enjoying the meals during the week

Breakfast potatoes: potatoes and onion, sauteed red onions, black beans, avocado, salsa, cashew cream sauce, cilantro

Fried potatoes and onions (rough estimates):
Cut two large potatoes into cubes. In a skillet over medium heat, heat 1 tbsp of olive oil. Next, add 1/2 cup of diced yellow onion and cook until tender. Next, add in the potatoes, and 2 tsp garlic powder, 1/2 tsp black pepper, 3/4 tsp smoked paprika, 1/4 tsp garlic salt, salt-free garlic, and herb seasoning.

Add 3/4 cup of vegetable broth, cover with a lid, and cook for 3 mins. Remove the lid after 3 mins and cook the potatoes until they’ve softened and cooked through. Add more oil if needed.

Cashew Cream Sauce:
Add the below ingredients to a blender:
1 cup of soaked cashews
1/4 cup of vegetable broth (or more if needed)
The juice of half a lemon
A pinch of salt

Quinoa (cook according to package directions or follow the below):
Rinse 1 cup of quinoa and transfer to a pot to toast the quinoa. Stir in the pot for 1 minute, and then add 1 cup of vegetable broth and a pinch of salt. Reduce heat and cover. Let simmer for 15 mins. Make adjustments as needed.

Stir fry: veggies, plant-based chick’n, rice

Stir fry sauce (estimates)

Mediterranean-inspired Tofu and veggie bowl

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MORE VIDEOS:
Plant-based dessert ideas + what I eat in a week – https://bit.ly/3zaXnmk
Plant-based dinner ideas http://bit.ly/3sqinSp
Plant-based breakfast ideas http://bit.ly/3FcEUtn, https://bit.ly/3Svd3aP, http://bit.ly/3TPFiCq
More what I eat in a week videos https://bit.ly/3QE6vGJ
My grocery hauls http://bit.ly/3TUmz8S
Vegan eats while traveling http://bit.ly/3SCjHMt

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What I Eat In A Day | Vegan HIGH Protein Meal Prep

The number one question I often get is “What do you eat as a vegan athlete?” so here is what I eat in a typical day only maintaining not really counting macros. So here is some healthy, protein packed meal prep I have in my rotation.

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VEGAN LOADED CAULIFLOWER Is The Ultimate COMFORT FOOD! + Free Printable Recipe

We are always on the hunt for new comfort foods and this plant-based vegan Loaded Cauliflower delivers! The rich creamy cheese sauce and smoky mushroom “bacon bits” hit all the taste buds and the hearty cauliflower satisfies the hungriest of appetites.

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CHAPTERS
00:00 Introduction
00:43 Mushroom “Bacon” Prep
03:06 Cauliflower Prep
04:01 Cheese Sauce
06:39 Assemble
10:23 Finish
10:41 Taste Test

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