12 Vegetarian Meal Prep Ideas for the Week

Press water out of the tofu block for ten full minutes.

Cut the dry tofu into small bite-sized cubes.

Heat a Lodge cast iron skillet over medium heat.

Pan-fry the tofu cubes until they turn golden brown everywhere.

Whisk the peanut butter, soy sauce, sesame oil, and maple syrup together.

Pour the rich sauce over the hot tofu and stir rapidly.

Serve the coated tofu over rice with steamed broccoli florets.

Dice the white onion into very small even pieces.

Heat olive oil in a Le Creuset dutch oven over medium heat.

Sauté the diced onion and minced garlic until perfectly soft.

Stir the dry curry powder into the pan and cook for one minute.

Pour the heavy coconut milk and drained chickpeas into the hot pot.

Simmer everything for fifteen minutes until the yellow sauce thickens.

Ladle the hot curry into Pyrex glass containers for the week.

Peel and slice the raw sweet potatoes into thin matchstick strips.

Slice the colorful bell peppers and red onion into long ribbons.

Toss the cut vegetables with olive oil and dry spices thoroughly.

Spread the mix flat on a metal rimmed baking sheet.

Roast at four hundred degrees for twenty-five solid minutes.

Squeeze fresh lime juice completely over the hot roasted vegetables.

Store the vegetable mix in glass meal containers.

Rinse the raw quinoa thoroughly under running cold water.

Boil the rinsed quinoa in vegetable broth until perfectly fluffy.

Chop the fresh cucumber and red onion into tiny bite-sized pieces.

Slice the red cherry tomatoes completely in half.

Whisk the rich olive oil and fresh lemon juice together rapidly.

Toss the cooled quinoa with raw vegetables and wet dressing.

Crumble the solid feta block generously over the finished top.

Cook the dry white rice with a heavy pinch of salt.

Drain and rinse the canned black beans thoroughly in the sink.

Heat the wet beans in a hot pan with ground cumin.

Thaw the frozen sweet corn quickly under warm running water.

Divide the hot cooked rice evenly into your meal containers.

Spoon the hot seasoned beans and corn over the white rice.

Pack the fresh avocado slices inside a separate small bag.

I always mash the avocado with lime juice in the morning to prevent it from turning completely brown before lunch.

Chop the fresh cauliflower head into small even florets.

Toss the raw florets with olive oil and garlic powder.

Roast the wet cauliflower on a flat pan until completely crispy.

Bake the packaged dry falafel following the printed box directions.

Whisk the thick tahini and fresh lemon juice into a smooth dressing.

Layer fresh baby spinach at the very bottom of each dish.

Top the raw greens with hot roasted cauliflower and warm falafel.

Dice the medium white onion into very fine tiny pieces.

Melt the solid coconut oil in a large heavy soup pot.

Sauté the raw onion and red curry paste until incredibly fragrant.

Pour the dry red lentils and wet diced tomatoes into the pot.

Pour the liquid vegetable stock over the red mixture and boil.

Turn down the stove heat and simmer for twenty solid minutes.

Stir the raw fresh spinach in just before serving dinner.

Boil a large metal pot of heavily salted tap water.

Cook the dry pasta shells until they feel perfectly tender.

Place the raw spinach, kale, basil, and garlic in a Ninja food processor.

Pulse the raw greens until they break into tiny small bits.

Pour the liquid olive oil in slowly while blending the machine continuously.

Drain the hot cooked pasta completely in a metal sink strainer.

Toss the hot wet pasta with the cold fresh green pesto.

I always save half a cup of hot pasta water to thin out the pesto if it clumps in the fridge later.

Chop the raw carrots and crisp celery into tiny bite-sized cubes.

Cook the chopped hard vegetables in a large heavy metal pot.

Pour the wet crushed tomatoes and liquid vegetable broth over the vegetables.

Stir the dry Italian seasoning into the hot bubbling red broth.

Drain the wet kidney beans and drop them carefully into the pot.

Simmer the hot red soup for fifteen continuous uninterrupted minutes.

Boil the dry pasta separately and pack it inside different plastic containers.

Squeeze all excess heavy water out of the wet tofu block.

Cut the firm dry tofu into thick chunky even squares.

Toss the raw squares with dark soy sauce in a large glass bowl.

Coat the wet brown tofu pieces thoroughly with fine dry cornstarch.

Spread the white pieces flat on a metal rimmed baking sheet.

Bake at four hundred degrees until extremely sharply crispy.

Serve the hot crispy tofu over warm rice with cold raw cucumber slices.

Peel the hard butternut squash carefully with a highly sharp metal blade.

Cut the bright orange flesh into small perfectly even chunky cubes.

Toss the raw squash cubes in wet olive oil and dry thyme.

Roast the oiled cubes until they turn completely fork tender.

Cook the raw dry quinoa in the liquid vegetable broth until deeply fluffy.

Mix the hot cooked quinoa and roasted orange squash in a glass baking dish.

Sprinkle the shredded white cheese heavily on top and bake until fully melted.

I always line my glass baking dish with Reynolds white parchment paper to stop the melted cheese from sticking to the hard edges.

Cut the exact green tops off all four raw bell peppers.

Scoop the raw white seeds out of the hollow inside pepper cavities.

Mix the hot cooked rice, wet black beans, red salsa, and dry taco seasoning.

Stuff the wet hot filling tightly inside each hollow raw pepper.

Stand the heavy stuffed peppers completely upright in a deep glass baking dish.

Bake at three hundred seventy-five degrees for thirty solid minutes.

Sprinkle the yellow cheese heavily on top and melt it completely.