Discover three vegan gluten-free meal prep recipes that will transform your week! Quick, delicious, and easy to make. Tune in now!
Delicious Plant-Based Dishes You Can Prepare in Advance for a Stress-Free Week!
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Deliciously Simple: Transform Your Week with These 3 Wholesome Vegan Gluten-Free Delights!
In today’s video I’m sharing three gamechanging gluten-free vegan recipes pumpkin sweet potato stew vegan broccoli cheese soup and a burrito mixture filling 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 recipes on my website too first up let’s dive into the ultimate fall comfort food pumpkin sweet potato stew this hearty dish is like a warm hug in a bowl with creamy pumpkin tender sweet potatoes and protein packed beans it’s the perfect recipe for when you want something sweee and Hearty let’s quickly go over the ingredients.
You’ll need for this stew we have white onion carrots sweet potatoes sweet peppers minced garlic black beans diced tomatoes pumpkin puree vegetable broth and coconut milk for spices we have salt Ginger coriander paprika Thyme and turmeric first things first let’s get all our veggies prepped we want everything diced nice and small so it.
Cooks evenly in the instant pot I love the color and flavor of the sweet peppers and onions bring to the stew next we’re peeling and cubing our sweet potatoes these will add a natural sweetness and hardiness to the stew don’t forget the garlic and carrots garlic will give it that deep flavor and the carrots will soften beautifully as.
The stew Cooks now I’m just giving our black beans a quick rinse to remove any excess salt or starch from the can I’m going to set the insta pot to sauté mode then drizzle in 2 tablespoons of broth and once it’s heated we’ll toss in our diced onions and minced garlic let that cook for about 5 minutes until the.
Onions become nice and soft now we’re adding in the diced sweet peppers and carrots give them a quick stir and let those cook for another 3 minutes now we’re going to add our spices these spices really give this stew such a rich and cozy flavor stir them in and let the spices get nice and.
Fragrant for about a minute now that everything is smelling amazing we’re going to turn off a sauté mode let’s add in the rest of our ingredients starting with black beans diced tomatoes with the juice the sweet potatoes pumpkin puree and the vegetable broth give it a good stir make sure.
Everything is combined this is one of the recipes that my family really loves it really has this light pumpkiny flavor now we’ll put on the lid and set the insta pot to high pressure for seven minutes make sure it’s sealed properly once it’s done let it naturally release for 10 minutes before manually releasing any remaining.
Pressure now let’s release the pressure I like to put a towel there so the steamed juice doesn’t fly all over my kitchen look at that everything is perfectly cooked the stew will thicken over time but if you want it even thicker feel free to add some cooked rice or more black.
Beans let me get some to taste I’ve tested did this recipe three times and every time it’s tasted amazing it has this very light pumpkiny smooth taste yummy next we’re taking comfort food to the next level with the vegan broccoli cheese soup Rich creamy and completely dairyfree this recipe gives you all the.
Cheesy Vibes without any of the guilt best of all there’s no grinding cashews we’ll start with our ingredients diced white onion carrots celery potatoes minced garlic chopped broccoli vegetable broth nutritional yeast for that cheesy flavor thyme paprika salt and a cashew milk to make it creamy let’s start by prepping our.
Vegetable broth I’m using my electric kettle and a 4 cup measuring cup super easy first I drop three broth cubes and then add hot water straight from the kettle let it sit for a couple minutes then I use a spoon to stir and dissolve the cubes completely all right let’s get chopping we need a cup of diced white onions for.
This half a medium onion should do the trick a good tip here is to keep your fingers curled as you slice for a steady grip and a safe cut once diced set it aside next up is our celery we’re going for a cup which usually ends up being around two to three stocks depending on the size I I like to use my Pyrex measuring cup to keep the things.
Accurate a quick rinse slice down the middle and it chop into small pieces perfect for that even cook now let’s tackle the carrots we need about two cups so grab a few medium-sized carrots I prefer chopping these into small rounds which will blend easily later for the garlic I used peeled.
Organic cloves I love love using my garlic press here because it brings out that fresh Bold Flavor without a hassling of mincing by hand just a few cloves press them down and we’re all set time to prep the potatoes start by peeling a couple of white potatoes enough for about two cups once chopped dice them into small cubes to make sure.
They cook evenly and add that creamy texture now grab your instapot and set it to sauté mode add a little broth to keep it oilfree then toss your diced onions and minced garlic let it sauté for about 5 minutes until the onions are nice and soft next we’re adding our diced carrots and celery cook for another 5 minutes.
Until the veggies start to soften time to add some flavor sprinkle in some thyme paprika and salt stir everything together now turn off sat mode and add your vegetable broth nutritional yeast and diced potatoes give it a good stir it’s looking so good already now secure the lid of your.
Instapot we’re going to cook this on on manual high pressure for 5 minutes once that’s done let it naturally release for 15 minutes before carefully releasing any of the remaining pressure once the pressure is released open the lid and let the soup cool for about 5 minutes add the cashew milk and stir well.
Then grab your immersion blender and blend the soup till smooth if you don’t have an immersion blender no worry just transfer the soup to a regular blender in a batch the best part about my Ninja blender is it has a plas six spout lid so I pour the whole contents without making a.
Mess now we’re adding our chopped seam broccoli into the smooth soup I used fresh chopped broccoli that I quickly steamed in a pot on the stove you could always take the easy route and get a microwave steamer bag of broccoli look at this creamy dreamy broccoli and cheese soup perfectly thick and packed with.
Flavor serve it up right away and enjoy a warm comforting bowl of the vegan broccoli cheese soup and that’s it our delicious broccoli and cheese soup this recipe is so easy and full of flavor and it’s perfect for a cozy dinner or or a meal prep finally let’s talk about versatility this vegan burrito filling.
Mixture is your new meal prep’s best friend packed with beans rice and bold spices this dish can be used for burritos bowls tacos and even topped on baked potatoes it’s the kind of recipe that allows you to take your vegan meals on the go here’s everything you’ll need white onion sweet peppers minced garlic GC.
Black beans rice corn fresh kale and mild salsa plus we’ll be seasoning and up with cumin chili powder paprika and salt step one let’s chop up one cup of white onion I always use my glass Pyrex to measure the ingredients next you’ll need to chop up two cups of sweet peppers use any color you like red yellow orange they all add.
That nice sweetness then mince up 2 tablespoons of fresh garlic you can also use pre-minced garlic if you want to save a little time I buy the organic peel cloves to save time now grab a can of black beans drain and rinse them well to remove any extra salt or starch the blue strainer is one of my favorite Amazon buys it’s so handy.
For rinsing rice and canned goods measure out 2 cups of par boil rice make sure to give it a good rinse and soak before cooking to remove any excess starch this will help keep the burrito filling from becoming too sticky and finally chop one cup of fresh kale the finer you chop it the better it will blend into the burrito.
Filling now let’s sauté our veggies set your insta pot to sauté and add 1/4 cup of water instead of oil once that’s heated up add your chopped onions sweet peppers and minced garlic let those cook for about 2 to 3 minutes until they’re soft and fragrant I love how the garlic and onions smell together.
It’s so good now it’s time to add the spices we got ground cumin chili powder paprika and salt this is going to give the filling that classic bold burrito flavor stir it all together together to coat the veggies once the spices are mixed in turn off the sauté function now it’s.
Time to add the rest of our ingredients start by adding the drained black beans followed by the corn fresh kale 2 cups of salsa and 3 cups of water stir everything together so the flavors can start to combine now close the lid and set the insta pot to high pressure for 24.
Minutes after that let it naturally release for 10 minutes before carefully opening the lid look at that everything is perfectly cooked and the filling is ready to go give it a good stir to mix everything together my favorite gluten-free products to complete this recipe are the vitalife Mexican shredded non-dairy.
Cheese Mission gluten-free wraps elmurst dairyfree sour cream and holy chunky guacamole time to assemble grab your heated gluten-free tortillas and add a scoop of this delicious filling and then top with some shredded lettuce sour cream and guacamole if you like a little heat add some jalapeno slices or hot sauce.
This burrito is packed with flavor and the filling is so hearty and satisfying you’re going to love this meal prep for an easy dinner you can even eat this in a bowl with lettuce cheese and sour cream check my website for all three full principle recipes and most of the products and ingredients I used are linked in the description below and I’ll.
See you next time
