Whip up this high-protein vegan meal prep to make your life easier! These meals can be frozen so you can have them anytime. There’s no need to eat the same meals every single day. Mix and match for the week and get the variety you crave.

*********** RECIPES ***********

Remember, the serving sizes of these vegan high protein recipes reflect what works for me. Adjust them for your own needs, tastes, and goals!



Note, cucumber doesn’t freeze well so keep it out of any meals you’ll be freezing. These bowls will keep in the fridge for up to 3 days. They can be frozen for up to two months. Thaw overnight in the fridge or carefully defrost in the microwave.

Makes 6 – 8 servings

for coconut turmeric rice:
1 1/2 cups brown rice
1/2 cup split red lentils
2 1/4 cup water
1/4 cup coconut cream
1 teaspoon ground turmeric

for ‘cheater butter chicken’:
cooking oil (or water saute)
2 x 12 oz packages extra firm tofu
1 1/2 cups finely chopped red onion
1 cup crushed tomatoes
1/4 cup Butter Chicken Masala Spice Mix (store-bought or see notes for homemade version)
1/4 cup creamy almond butter
1 cup mushroom/vegetable broth/water

for coconut ginger spinach:
cooking oil (highly recommend NOT water sauteing)
2 tablespoons finely grated ginger
2 tablespoons minced garlic
4 scallions, chopped
2 x 10oz package frozen spinach, thawed + drained
1/2 – 3/4 cup coconut cream
1 cup strong mushroom/vegetable broth
1 tablespoon lemon juice
salt + pepper taste (optional)

These meals will keep in the fridge for no longer than three days. They can be frozen for up to two months.
To thaw, let sit in the refrigerator for a day. Or use your microwave’s defrost settings.

Rather make your own butter chicken masala mix at home? Try this recipe: http://www.thetiffinbox.ca/2011/05/tandoori-masala-spice-mix.html

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*********** DISCLOSURE ***********

This video was sponsored by Thrive Market. All opinions are my own.

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