As promised, I am beginning to leave meal prep recipes (prep-cipes?) and pictures. I have been not very good at taking pictures of anything really as we've been prepping since we have been streaming and uploading those streams to YouTube. For those who don't want to watch a whole 2-hour video of Mike and me cooking and drinking and talking to our friends on our Twitch channel, I present to you: Vegan Meatloaf, Black Bean Brownies, and 2-Ingredient Bagels. I know this way of eating isn't for everyone, but I like it and it is what we practice. We enjoy eating like this and you could, too!
16 servings, 157 cal/serving
While this had the consistency, it didn't have the meatloaf flavor I was looking for, but I would still make this again.
We made the recipe to be big enough for 16 slices, but because it was so dense, we ended up cutting it up way smaller and even had enough to put into a muffin tin for meatloaf muffins!
3 3/4 cups of water
1 cup uncooked lentils, rinsed and drained
1/3 cup uncooked quinoa, rinsed and drained
1 1/4 small red onion
3 3/4 medium garlic cloves, minced (we used Kirikland minced garlic)
7 1/2 oz cremini mushroom (we used 8 oz bella mushrooms)
2 cups old fashioned oats
3 3/4 tbsp ground flaxseed
7 1/2 tbsp water
1/3 cup sunflower seeds
2 1/2 tbsp nutritional yeast
2 1/2 tbsp tomato paste
1 1/4 tbsp worcestershire sauce
pepper (we did these last 5 seasonings to taste)
In a medium saucepan, boil 3 cups of water. Add the lentils, set a timer for 12 minutes, and then reduce the heat to medium. When the timer goes off, add quinoa to the pot and give it a stir. Set the timer for 12 more minutes and let it cook until all the water has been absorbed.
Let the mixture cool down for a few minutes before you add it to the food processor. If there is any water left, make sure to drain it out before you add the mixture to the food processor.
While the lentils and quinoa are cooking, chop the veggies and make the flax egg. Make the flax egg by stirring together the ground flaxseed and 7.5 tbsp of water in a small bowl. Put it in the fridge to thicken for 10 minutes.
Preheat the oven to 375 degrees.
Pour the cooked lentils and quinoa into a large food processor cup. Add the diced onion, diced mushrooms, minced garlic, oats, nutritional yeast, sunflower seeds, tomato paste, vegan worcestershire sauce, flax egg, Italian seasonings, dried basil, dried parsley, salt, and black pepper. The food processor will be pretty full once you add all of the ingredients.
Put the lid on and pulse it on High for 1 minute, stopping every 20 seconds to use a spoon to scrape down the sides. Continue blending until all of the vegetables have broken down and everything is combined. The mixture should be a little bit chunky. Be careful not to overblend it and puree the filling. Taste and add more salt if necessary.
Line a 9 x 5-inch loaf-shaped pan with a piece of parchment paper. Let the edges stick out of the pan so you have handles to pull the loaf out of the pan. Scoop the lentil filling into the pan and use a spoon to smooth it out evenly all the way to the edges.
Bake the loaf for 30 minutes.
After 30 minutes, remove the lentil loaf from the oven and spread a thin layer of ketchup over the top. Put it back into the oven to cook for 20 more minutes.
Carefully take it out of the oven and let it rest for 10 minutes. This resting time will help the vegan meatloaf to setup. To take the loaf out of the pan, grab both of the parchment paper handles, lift it up, and transfer it to a large plate or cutting board.
Store leftover slices in an airtight container in the fridge for 4-5 days or you can freeze them for a future meal.
12 servings, 121 cal/serving
I found these to have more of a fudge consistency than the brownie consistency I was going for, but 10/10 would make these again. I think next time I will add some powdered peanut butter in there too and leave out the chips.
1 15-oz can black beans, drained and rinsed very well
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup
2 tbsp monkfruit sweetener (I used this instead of sugar for 0 calories but still gives the sugar sweetness)
1/4 cup unsweetened applesauce (I used this in place of vegetable or coconut oil)
2 tsp pure vanilla extract (I used 1 tsp Watkin's pure vanilla since it is double strength)
1/2 tsp baking powder
1/2 cup peanut butter flavored chips (you can use whatever flavor suits you)
Preheat oven to 350 F.
Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. (I ended up cooking these for almost 30 minutes)
10 servings, 177 cal/serving
These are SO GOOD and SO FILLING from the amount of Greek yogurt used to make these. Packed with protein. Next time I'm going to branch out and use a flavored Greek yogurt, like blueberry or vanilla. 15/10.
3 1/2 cups self-rising flour
2 cups plain Greek yogurt
2 tbsp melted butter (but you can use water or an egg wash to brush on top before baking)
Seasonings of your choice to sprinkle on top
Preheat the oven to 350F. Line a baking tray with parchment paper and set aside.
In a large mixing bowl, combine your flour and Greek yogurt and mix well, until fully combined and a ball of dough remains.
Lightly grease a kitchen surface with extra flour. Place the ball of dough on top, and top with a little extra flour. (for this part, I just floured my hands every time I pulled the dough apart while leaving the dough in the bowl and made the bagels singularly that way before putting them on the pan, effectively skipping step 4)
Gently kneed the dough on both sides, flattening it out into a circular shape. Slice into 8 even pieces.
Use your hands to roll the dough into a thin, sausage shape. Join both ends of the dough to form a bagel shape. Place on the lined tray and repeat until 8 bagels are formed. Lightly brush the tops of each bagel with either butter, egg, milk or water. Sprinkle the seeds on top. (I had extra bagels so ended up making 8 regular size and 2 smaller, thinner bagels)
Bake the bagels for 20-22 minutes, or until golden brown. Remove from the oven and allow to cool completely. (I baked these for about 35 minutes because there were 2 trays)
I can't wait to share future meals with you!
*All recipes, ingredients, and directions will be directly referenced from the site they came from, with my notes where I changed things.