This week, I optimized my meal prep time and managed to get all of the food cooked and portion – and the dishes washed! – in just two hours.
Here’s what I prepared:
- Sauteed peppers, mushrooms, and onions (to be later used to top steak sandwiches)
- Tofu and edamame farro bowls with peanut sauce
- Veggie burgers (just frozen prepared patties)
- Yogurt and granola parfaits
- Butternut squash soup
- Spanish rice
- Chickpea tikka masala with roasted broccoli
- Cut broccoli, peppers, and cucumbers (to be eaten with hummus)
- Chocolate silken tofu pudding with berries
- Vegan tofu breakfast casserole
I definitely benefited from some previous prep work I had done since the cooked farro and the tikka masala sauce were thawed from my freezer and the butternut squash had been previously roasted and scooped out of its skin.
Plus, multitasking and cooking the rice and veggie burgers stovetop while the broccoli and tofu roasted in the oven helped speed things along too.
I also used store-bought hummus and had washed and cut the berries the day prior when I got them home from the store.
This food carried us through midweek, so of course additional cooking is required to feed us the rest of the week. Still, two hours of work made for a really smooth start to the week!