Vegan Meal Prep for Work | Cheap, Easy, & Healthy

Vegan Meal Prep for Work | Cheap, Easy, & Healthy

Instagram: @mariahalllam ~

 1 cup Quinoa (rinsed)
 ½ of a Cauliflower (5 cups)
 ½ Red Onion
 3 Garlic Cloves (minced)
 2 medium Carrots
 2 stalks of Celery
 ½ tsp Dried Thyme
 ½ tsp Dried Rosemary
 4 cups of Vegetable Broth (I used Bouillon Paste and Water)
 1 ½ cups of cooked Chickpeas/Garbanzo Beans (I used 1 can of Beans)
 2 cups Filtered Water
 2/3 cup Raw Cashews (soaked in boiling water for 10 mins)
 ½ cup of Nutritional Yeast (I loooovvvveeee this stuff so you use however much you like)
 Juice of 1 Lemon
 Pinch of Salt (I like to add on top of what I’m serving)
 Freshly ground black pepper, to taste
1. Bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
2. While the cauliflower boils, heat a large pot on medium heat. Add a dash of water, let the water start to simmer. Add the onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally.
3. Add the garlic and continue to cook for another minute, or until it begins to soften.
4. Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
5. Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
6. Add the cauliflower cream mixture to the pot of soup and stir to incorporate.
7. Add uncooked Quinoa to pot, as well as 2 cups of Filtered Water. Increase the heat to medium-low and continue to simmer for just 5 minutes.
8. Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1 teaspoon of sea salt and lots of freshly ground black pepper.)
9. Serve warm. Optional: bread on the side.
Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.
This was so delicious, and it got better throughout the week! I love meal-prepping soup for this reason.

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