Want to eat vegan but short on time? When it comes to make-ahead meals, it doesn’t get much easier, cheaper or tastier than plant-based foods. Here’s an enticing selection of get-ahead ideas for breakfast, lunch and dinner, making your hectic week a little less stressful, and a little healthier!
Spend some time on Sunday (or whenever) to prep your food in bulk. Voila! You’ve got healthy packed lunches, post-Hussle snacks and tons of leftovers for the rest of the week.
Oats for breakfast goes without saying. But who wants to stand around cooking porridge? Overnight oats are the answer. This recipe takes 10-minutes prep and will be ready for you first thing.
Combine the following in a bowl or jar: ¾ cup oats, 1.5 cups almond milk, ½ cup chopped apple, ½ grated carrot, ½ cup raisins, a handful chopped walnuts, 1 tbsp chia seeds, 1 tsp cinnamon. Soak, eat, enjoy.
Pasta and rice can be combined with any vibrant veggies and plant-based proteins. Add the extras and you’ve got a great salad in a matter of minutes, such as this superfood pasta salad.
Embrace tinned beans and pulses. Chickpeas, kidney beans, soya beans, cannellini beans, black beans and lentils – all are welcome! Mix with your choice of vibrant veggies, fruits, herbs, oils, olives, lemon and lime juice, nuts, apples, vinegar, harissa. Leftover roasted veg from the weekend? Chuck it in! Mix up. Pot up. Job done.
Prefer a light lunch? Hummus is perfect for making ahead. Or try a vegan pate. Chickpeas are great but also try red lentils and other beans. Make the night before then take a pot into work along with some pre-cut raw veggies, hard-boiled eggs, crackers or a wrap.
It goes without saying that a big pot of vegetable chilli or stew will last you days. Especially welcome in the colder months, they’re great on top on a jacket potato, rice or quinoa. What’s more, they taste even better the next day! Wholesome soups are also ideal to make ahead. Cram in the veg – like this three bean vegetable chilli – and a bowl could supply your five-a-day.
We love pumpkins and they're quite ideal for a soup to take with you into work or a curry to prep ahead for tea. Again, vegetables are ideal for menu planning and getting organised. Definitely make a plan for the pumpkin!
there must be so much pumpkin going to waste at this time of year - does my head in to see edible innards being thrown away to make lanterns!
Im interested in this as am considering going vegan. I would say that it's pretty much healthy eating as I'm doing now. But the great thing is that you don't have to think about how long things are out of the fridge as there's no meat or dairy to worry about.
I'm in the lunchtime hummus gang in the summer. but coming into winter I take homemade vegetable soup in a thermos.
A seasonal idea to add to overnight oats - roasted mashed squash or pumpkin. Sounds weird but it's actually nice. And very nutritious.
although mine isn't vegan, chilli made by the bucketload is a weekly routine in this house. Split it into portions and freeze, and there's a homemade ready meal after a long day at work. Saves cooking fuel too.