23 de mayo de 2023

Fall Vegan Meal Prep for Two

Autumn is the ideal time to enjoy seasonal produce, and vegan meal prepping is the perfect way to make the most of it. This Fall Vegan Meal Prep for Two is the perfect way to enjoy the best of the season with your vegan partner. This meal prep includes a creamy vegan mac and cheese, a roasted vegetable and quinoa salad, and a healthy and flavorful vegan soup. All of these recipes are full of flavor, and are easy to make ahead of time so you can enjoy healthy vegan meals all week.

Ingredients

1/2 cup uncooked quinoa, rinsed
1/2 cup vegetable broth
2 cups cubed butternut squash
1 large red bell pepper, cut into 1-inch pieces
1/2 cup diced red onion
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup nutritional yeast
1/4 cup vegan butter
2 tablespoons all-purpose flour
1/2 cup unsweetened almond milk
1/4 teaspoon ground nutmeg
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
2 cups cooked elbow macaroni
1/4 cup vegan parmesan cheese, plus more for sprinkling
1 (15-ounce) can black beans, drained and rinsed
2 cups vegetable broth
1/2 cup diced tomatoes
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, add the quinoa, vegetable broth, butternut squash, bell pepper, red onion, olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to combine and spread out onto the prepared baking sheet. Roast in the preheated oven for 20 minutes, stirring once halfway through.

Meanwhile, prepare the vegan mac and cheese. In a medium saucepan, melt the vegan butter over medium heat. Add the flour and whisk until combined. Cook for 1 minute, stirring frequently. Slowly add the almond milk, whisking constantly until the mixture is smooth. Add the nutritional yeast, nutmeg, dry mustard, and onion powder and whisk to combine. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add the cooked macaroni to the saucepan and stir to combine. Cook for 1 minute, stirring frequently. Remove the saucepan from the heat and stir in the vegan parmesan cheese.

To make the vegan soup, add the black beans, vegetable broth, diced tomatoes, smoked paprika, garlic powder, cumin, salt, and pepper to a medium pot. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 10 minutes.

To assemble the meal prep containers, divide the roasted vegetables and quinoa between two containers. Divide the vegan mac and cheese between two containers. Divide the vegan soup between two containers. Store the containers in the refrigerator for up to 5 days. Reheat when ready to enjoy!