Discover easy vegan gluten-free recipes in our weekly meal prep series. Save time and enjoy delicious, healthy meals with Episode 3!
Delicious and Nutritious Plant-Based Recipes to Simplify Your Week
In the fall and winter months, meal prepping can significantly simplify the week ahead, especially for those following a vegan and gluten-free diet. A common approach involves selecting a variety of meals, such as a comforting soup, a hearty stew, and either a sandwich or salad. This method not only ensures a delightful variety in meals but also allows for efficient use of time in the kitchen. One popular choice for cooking is the Instant Pot, which can streamline the preparation process, but traditional stove recipes are also widely available for those who prefer classic cooking methods.
For those interested in specific recipes, options like Split Pea Soup, Black Bean Chili, and Black Bean Burgers provide nutritious and flavorful choices. Utilizing convenient tools such as measuring cups, spatulas, and appropriate cooking pots can enhance the meal prepping experience. Additionally, having the right ingredients, like vegetable broth cubes and vegan dressings, can make it easier to create meals that are both delicious and satisfying. With careful planning and the right supplies, meal prepping can become an enjoyable routine that caters to dietary preferences while saving time during busy weekdays.
Whip Up Wholesome Delights: Effortless Vegan and Gluten-Free Meals for a Busy Week!
Are you struggling to find hearty gluten-free vegan meals that are easy to meal prep join me as I show you my Sunday meal prep ritual for fall and winter picking a soup stew and either a sandwich or a salad for the week while I love using my insta pot don’t worry I’ve got the stove top version on my website too for you first up we got this split.
Peas soup it’s warm filling and perfect for those chilly fall and winter evenings I love how easy it is to throw everything in the instant pot and let it do its thing this recipe is a great meal prep Dream It’s prep time start off by chopping two cups of celery I like to use my 2 cup glass Pyrex to measure next peel and chop four shallots.
I like using shallots because they have a slightly sweet and sharp flavor next I rinse the potatoes and chop them up into similar size pieces so they can cook evenly I use baby Tomatoes but you can use any potatoes you want next cut up two cups of baby carrots again using the two cup Pyrex to.
Measure then I took out a bowl colander and rinsed the split peas filling and draining the water four times now it’s time to get out the insta pot remove the lid and hit the sauté button once it heats up I add 1/4 cup of water shallots and minced garlic over oil when I sauté this will heat up relatively.
Quickly next add the celery and carrots this will allow them to get a little soft before the pot goes on next add the frozen peas this will allow them to thaw a little bit now it’s time to add the spices thyme oregano and.
Paprika turn off the sauté then get ready to add the remaining ingredients start off by adding some of the vegetable broth then the split piece next add the potatoes now add the remaining broth make sure to fill the pot to the max line don’t forget to add the Bas Leaf.
Smge it down into the soup before you shut the lid mix all the ingredients and give it a good stir lock the lid and set the pressure to cook for 10 minutes with a 10minute natural release after you release the pressure again give the soup a good stir and wait a full 5 minutes before you.
Portion don’t forget to spoon out the bay leyf leaves this recipe yielded eight pints plus a tasting portion and there you have it our insta poot vegan split peeas soup is ready to be enjoyed next we’re making the mushroom green risoto it’s Rich earthy and packed with flavor don’t let risoto scare you.
This gluten-free version is super simple and I’ll show you how to get that perfect creamy texture start prepping by rinsing an 8 oz pack of mushrooms let them dry and then dice them up portion two cups of arario rice and then rinse it in a bowl colander turn on the sauté mode on the insta pot once hot add the minced garlic and 1/4 cup of water and.
Let it simmer for a few minutes hit cancel on the insta pot then add the DIC mushrooms four cups of vegetable broth and 2 cups of rice finally add 2 tbspoon of nutritional yeast and give it a good stir this will add a very slightly cheesy Flavor now lock the lid on the instabot hip pressure cook for 7 minutes and this will be a 5 minute natural.
Release while the instabot works its magic prep your green beans if using can you can just give them a quick rinse or if you’re using fresh green beans they can just be added directly to the pot when it’s cooking once the pressure has been released add in your green beans and let everything sit for a few few minutes before serving this recipe.
Yielded approximately seven fine-sized portions plus a tasting portion perfect for your weekly meal prep Store The Leftovers in the refrigerator for up to 4 days or freeze them for later enjoyment and there you have it folks creamy flavorful risotto is ready in a fraction of time thanks to our trusty instapot finally we’re whipping up some.
Flavorful bean burgers they’re packed with protein crispy on the outside and tender on the inside here here’s what you’ll need mix measuring cups water bowl spatula avocado spray a few paper towels and a burger mold spray avocado spray on both sides of the mold use a paper towel to spread it out.
Evenly for this video I’m going to make the eight burger recipe on the back of the package but my mold is only going to hold seven Burgers so first we’re going to start off by portioning 2 cups of the dry mix and dump it in a bowl next I’m going to add the water to the mix and stir till it’s all.
Wet then I’m going to take the mixture and dump it in the bottom of the mold let it sit for 10 minutes while the mix hardens the mold is not needed for this recipe it just makes the process so much easier the mix can be very sticky in your hands now put the mold on top flip it over open it.
Up then close it again then open it up now we’re all ready to cook these up eat a 10-in nonstick pan now place all seven burgers in the pan cook each side for 5 minutes each each side will be lightly browned I prefer to serve these burgers.
On a chabate bun with Pickles ketchup mustard and sliced tomato all right now let’s give this a taste mhm it’s delicious make sure to make a double batch so you’ll always have leftovers for the next couple days we love this mix so much that now.
We buy it in the 4G bucket we saved 94 cents an ounce which is a big savings don’t forget to give this video a thumbs up subscribe for more yummy recipes and let me know in the comments how yours turns out check my website for a full printable recipes and most of the products and ingredients I used in these are linked in the description below and.
I’ll see you next time
