Today I’m showing you how to save time in the kitchen with some of my favorite vegan meal prep hacks!

Even with minimal time and effort, you can easily prepare healthy vegan meals and enjoy them all week long!

Film & photography equipment used in this video: https://www.rainbowplantlife.com/shop

OVERNIGHT OATS (3 servings)

1 ½ cups old-fashioned rolled oats
3 tbsp chia seeds (http://amzn.to/2EgUNfV)
3 tbsp flaxseed meal (http://amzn.to/2F88Buk)
2 ¼ cups plant-based milk
¾ cup plant-based yogurt
Pinch of salt

Combine ingredients in a bowl and then transfer to 3 jars, add mix-ins, cover and refrigerate overnight. Can stay in the fridge up to 5 days

Option 1 Chocolate Raspberry: stir in 1 tbsp cocoa powder, dash of cinnamon, 1 tsp maple syrup, 2 tbsp crushed walnuts, 1 tbsp vegan chocolate chips; add raspberries when ready to eat.

Option 2 PB&J: stir in 2 tbsp peanut butter and 1-2 tbsp fruit preserves; add sliced bananas when ready to eat.

Option 3 Lemon Blueberry: stir in ½ cup mashed blueberries, 1 tsp lemon zest, ½ tbsp maple syrup, 1-2 tbsp hemp seeds; add blueberries when ready to eat.

Remove tough stalks from kale and shred with a knife (or tear up with hands). Drizzle with a bit of olive oil and massage for 1-2 minutes. Store in fridge for 5-6 days.

Trim carrot tops. Peel sweet potatoes and slice into wedges ¼-½ inch thick. Slice squash into rounds. Drizzle all vegetables with olive oil, salt and pepper and mix well.

For sweet potatoes, place them on a wire rack and place on top of a baking tray and sprinkle with chili powder if desired. Place carrots and squash on a baking tray.

Bake all veggies at 425F/220C. Roast sweet potatoes for 30 minutes and carrots/squash for 20-25 minutes.


Instant Pot 6 quart model://amzn.to/2AL6L29

2 tsp olive oil
1/2 small onion, diced
1 clove garlic, minced
1 cup green lentils
2 cups vegetable broth
1/2 tsp salt + black pepper

Turn on the Saute function on the Instant Pot. Add the olive oil and cook the onion until soft, 3 minutes. Add the garlic and cook 1-2 minutes.

Add the lentils, broth and salt. Seal the Instant Pot and cook at high pressure for 15 minutes. Allow a natural pressure release and open the Instant Pot after 10 minutes. Taste for seasonings.


1 cup raw cashews, soaked in hot water for 30 minutes or room temp water overnight
½ of a lemon, juiced
2 tbsp nutritional yeast (http://amzn.to/2CBWTFS)
½ tsp sea salt + black pepper
1/2 tsp garlic powder
1/2 cup water

Drain cashews. Blend all ingredients in a high-speed food processor or blender until smooth and creamy.

For cilantro flavor, add ½ cup cilantro leaves to half of the cashew cream and blend until well combined.


Mix together the following in a bowl and store in a jar in the pantry: 3 tbsp pumpkin seeds, 3 tbsp sunflower seeds, 3 tbsp hemp seeds, 3 tbsp flaxseed meal, 2 tbsp sesame seeds


1 cup farro, rinsed
2 cups water
½ tsp salt

Add all ingredients to the Instant Pot. Seal the Instant Pot and cook at high pressure for 8 minutes.

Allow a natural pressure release and open the Instant Pot after 10 minutes. Taste for seasonings and drain any excess water.

Farro breakfast porridge

1 tbsp coconut oil
1 small apple, chopped
2 tbsp dried cherries
¼ tsp cinnamon
Squeeze of lemon juice
½ cup cooked farro
2 tbsp superfood seed sprinkle
½ cup almond milk

Heat coconut oil in a saucepan and add in apples, cinnamon and lemon juice until golden brown.

Stir in cherries and farro for 4-5 minutes or until warmed up.
Sprinkle porridge with superfood seed sprinkle and serve with almond milk.
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