Easy Vegan Meal Prep Dinner

Vegan Meal Prep: An Easy Guide to Preparing Delicious Dinners

Meal prepping is a great way to save time and money, but it can be difficult to know where to start when it comes to vegan meal prep. Fortunately, there are plenty of delicious vegan dinner recipes that are easy to meal prep and make enough to give you several meals throughout the week. This guide will provide tips and tricks for vegan meal prepping, as well as delicious recipes to get you started.

Tips for Vegan Meal Prep

Meal prepping is a great way to save time and money, but it can be difficult to know where to start when it comes to vegan meal prep. Here are some tips to make vegan meal prepping easier:

• Plan your meals ahead of time. This will help you save time and money by ensuring that you have all the ingredients you need on hand.
• Prepare a few meals at once. This will save you time and energy, as you can cook multiple meals in one go.
• Use leftovers. Leftovers can be used to make quick and easy meals throughout the week.
• Invest in quality storage containers. Quality containers will keep your meals fresh and help them stay that way for longer.
• Don’t be afraid to try new recipes. Experimenting with new vegan recipes is a great way to mix up your meal prep routine.

Vegan Meal Prep Recipes

Once you’ve got the basics down, it’s time to start cooking! Here are some delicious vegan recipes that are easy to meal prep and make enough to give you several meals throughout the week:

Vegan Chili

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (8-ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the bell pepper and cook for an additional 3 minutes. Add the tomatoes, beans, tomato sauce, chili powder, cumin, oregano, salt, and pepper and stir to combine. Bring the chili to a low boil, then reduce the heat and simmer for 15 minutes. Serve hot, or let cool and store in an airtight container in the refrigerator for up to 5 days.

Roasted Vegetable Buddha Bowl

• 1 sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked quinoa
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1/4 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the sweet potato, bell pepper, zucchini

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