Discover delicious and nutritious vegan high-protein meal prep recipes that are gluten-free. Fuel your body with plant-based goodness!
Plant-Based Protein-Packed Meal Prep for a Gluten-Free Diet
Today’s high-protein vegan gluten-free meal prep features colorful and nourishing recipes that make hitting your protein targets and meeting your micronutrient needs a breeze. From a delicious Raspberry Baked Oats breakfast to flavorful Sushi Bowls for lunch and a satisfying Kale Pasta Salad for dinner, these recipes are sure to fuel your day with vibrant, healthy meals that are easy to prepare. Whether you’re looking to boost your energy, support your workouts, or simply enjoy a variety of tasty plant-based dishes, this meal prep has something for everyone.
The Raspberry Baked Oats are packed with protein and fiber, while the Sushi Bowls offer a satisfying mix of tofu, quinoa, and colorful veggies. The Kale Pasta Salad provides a protein-rich twist on a classic favorite, featuring lentil pasta and a creamy tofu-based sauce. These recipes are not only delicious but also nutrient-dense, making them a perfect addition to your weekly meal prep routine. Give them a try and elevate your plant-based eating with a burst of flavor and nutrition.
Plant-Powered and Ready to Fuel Your Week: Gluten-Free High-Protein Meal Prep
Gluten-free high protein vegan meal prep that’s what you guys asked for and I delivered in today’s video I’m going to share with you how to hit your protein on a vegan diet but gluten-free as well now you guys know I love my gluten I love Satan I love using vital we gluten and it’s something that is a huge staple in my diet and it’s one of my main.
Sources of protein but I know a lot of you guys have like celiacs or are intolerant so I developed this little meal prep for you guys so for breakfast I made my raspberry protein oatmeal bake for lunch I made rainbow Sushi bowls and for dinner I made protein pasta salads as always make sure to look at the description box below for all the macro.
Breakdown and full recipe description so the biggest tip that I can give you when it comes to meal prepping is to start off with the things that are going to take the longest this is my number one tip because you want to be efficient and quick and not spend all day meal prepping so I’m going to start off with my breakfast which is my favorite.
Raspberry protein baked oatmeal dish this recipe is from my cookbook fit vegan kitchen where I share high protein fit vegan recipes what I love about this recipe is that is super easy we’re literally going to toss all the ingredients into the bowl mix them together and then place them in the oven forget about it and while that’s baking.
We’re going to work on our other meals we’re going to add oat flour rolled oats flax and chia seeds cinnamon baking powder and salt two scoops of veg nutrition plant protein I’m using the Frosted cinnamon roll code Natalie saves you 15% off we’re going to mix all of our dry ingredients together and then we’re going to mix our wet.
Ingredients this is just plant-based milk and then some applesauce the applesauce is such a great way to add sweetness you can substitute the applesauce for banana or whatever puree you like usually during the fall time I like using pumpkin puree so you can have a lot of fun with the toppings I like using raspberries.
Chocolate chips and some fresh blackberries you could use fresh you can use frozen this is just what I have in hand and I’m just going to make sure that I split it evenly throughout and kind of like dab it in you can also use bananas dry fruit even like walnuts or pecans whatever you like all right that looks really pretty I’m going to place.
It in the oven at 350 for about 40 minutes and while this is baking I’m going to start working on my lunch so now we’re going to work on our epic Sushi bowls and the these are pack with protein and they’re so versatile like you literally can pick your favorite veggies and bases so I’m going to be using for my protein hodu tofu.
Which is my favorite tofu in the entire world and I’m going to be using quinoa instead of rice today but usually I use like sushi rice or Jasmine rice or black rice so you can change this base up however you want so all I’m going to do is cook the quinoa and cook the tofu and I’m going to show you how I prepare tofu is so good and while this is cooking.
We’re going to prep the veggies so really important I love rinsing my quinoa even when it says it’s already been triple rinsed it just takes some of the bitterness off so I rinse my quinoa here I have a cup of quinoa and I’m going to put two cups of liquid and it could be water or vegetable stock and a little bit of salt so I’m going to bring.
It to a boil cover it up and then let it simmer for about 15 minutes or until all the liquid is absorbed so I’m using extra firm tofu and what I’m doing right now is super easy and simple to prepare all I’m going to do is cut this into like little triangle pieces and cover it in pury cocky seasoning I love the seasoning so much it’s just basically.
Like sesame seeds and some seaweed it’s just really yummy and it’s perfect for this recipe so it should give you about six triangles per serving which comes out about to be about 100 G of Hoda tofu so we’re going to spray it lightly and then cover it in Fury cocky so I normally get this at Trader Joe’s but if you can’t find it online or on Amazon.
You can make your own it’s basically white sesame seeds black sesame seeds snor salt and kelp powder and that’s it so now I have everything placed in the air fryer I’m going to pop it around 375 for about 15 minutes check it flip it and then see if it needs a little bit more time I really like my tofu almost like almost getting too burned because.
It gets super fluffy and like crunchy on the outside and chewy on the inside and it’s just epic so let’s prepare our veggies all we have to do is cut slice or shred so I’m going to share with you my favorite way of doing that so I already have here already shredded carrots I always like keeping veggies already ready to go so I can toss them.
And any of my meals at any point and I have here some cut up beets you guys know I’m obsessed with beets and cabbage so let’s start out with the cabbage and I’m going to show you my favorite hack of using the food processor to do this so you want to make sure to cut your cabbage in a way that will fit into the feeder of the food processor so we’re.
Going to use this slicer setting so on this side you see there’s the slicer and here is the shredder so you want the slicer to be on top and we’re just going to feed it through check that out guys so if you’re somebody that’s into making your own sourkraut this is a way to save some time but I just love keeping Rock.
Cabbage again if I have veggies all ready to go I’m more likely to use them up so this will not just work for today’s Sushi meal prep but I’ll also have some ready to go in my fridge so we had it on the slicer now we’re going to flip it to use that Shredder I’m telling you this is the best way to shred your beads otherwise it’s just going to be a.
Whole mess all right so this is how we cut mangoes in Puerto Rico this is not a Puerto Rican mango though so we want to get us close to the pit as possible looks pretty good looks really ripe and then you can Cube it like.
This and then you can cut it into your bowl I love mango in sushi bowls but another great substitute would be sweet plantains like baked sweet plantains or even pineapple since we need to wait for the tofu and the quinoa to cool completely down before assembling everything I’m going to start working on my miso.
Dressing that’s going to go with these Sushi bowls so I’m using the oat milk skier from Icelandic Provisions this is wild it has 16 G of plant-based protein and it’s really nice and super creamy and the perfect base for this dressing so I am going to use a little bit of this and if you can’t find this brand you can use the kite Hill plant-based.
Protein yogurt or any yogurt that you like just make sure that it’s plain we’re going to add a little bit of miso you want to make sure that you’re using white miso paste and about 2 tpoon of coconut aminos so this is completely optional but I’m just going to add a little drop of Maple and a little bit of salt.
Sometimes you have to go back taste and adjust now something that would pair really well with this would be some ginger so if you have some fresh ginger or fresh garlic feel free to toss it in that sauce and it’s going to be so good so it’s time to assemble the sushi bowls and while I was leaving the tofu to completely cool off I drizzle a little.
Bit of coconut aminos and that’s what got it really nice and glossy and since it was like hot and like cooling down it absorbed all the flavors really nicely so the reason why I am only doing four servings for the week is because I want to make sure that things stay well throughout the week and sometimes after four days things just start to get a.
Little bit iffy now I know what some of you are thinking you’re like Natalie these meal prep videos are amazing but I don’t have time for cooking I don’t want to make time for cooking or I just hate cooking so I wanted to provide you guys with an alternative and that’s why I’m partnering today with.
Purple carrot and hey I get it I have some weeks that are busier than others and in those weeks I take advantage of my purple carrot prep meals and I’m able to stick to my goals eat more plans and hit my protein targets they have options for everyone which is amazing and they have a great culinary team as well all the meals just taste really really good.
And trust me when I say this guys I’ve tried and tested multiple Brands over the years and I always go back to purple carrot I’ve been using them since 2018 and I just love them they have high protein options low calorie options high calorie options a little bit of everything they’re adding even more meals to the prepare meal section which.
I’m really excited to try their new like summer meals and if you feel a little bit adventurous then maybe try some of their meal kits so the meal kits do require some cooking but the cool thing about them is that they come with a recipe booklet that all you have to do is follow and that’s it and it comes with like the actual meal kit so you.
Don’t have to go grocery shopping or anything like that literally just cut chop and follow the recipe easy as that they also have an amazing plantry section and I get to order my favorite tofu hodu tofu in bulk they have vegan cheeses in there vegan Donuts all different things a little bit of everything for everyone if you guys want.
To try out purple carrot make sure to use the code fit chef $ 25 to get $25 of your first box and thank you purple carrot for sponsoring today’s video so breakfast is ready so I’m just going to place it in the meal prep containers and add some fruit I want to take advantage of the amazing fruit that’s available right now so I am also using some kiwis.
Jumbo strawberries as you guys could see that one whole thing is so massive and same thing you want to make sure that everything is cooled down before your covering it so it doesn’t steam in there when you cover it look at how amazing these are I love making meal preps that are very colorful and that I rotate veggies fruits all the things so I get a.
Nice variety of everything so the last meal that we’re meal prepping today is going to be a protein pasta salad and it’s going to have some kale some lentil pasta and I’m going to make a rich creamy dressing with soyf free tofu so I just cleaned my kale and what I’m going to do now is is squeeze about half of a lemon we’re going to add a little bit of.
Salt and we’re just going to massage it this is going to help the kale break down and it’s going to be easier to digest and it’s just going to be much more enjoyable and as you can see that literally shrunk in half so I’m going to be using soyf free tofu as the base of this recipe and this is a great.
Alternative for those of you that are trying to stay away from soy or have a gluten-free alternative it has 16 g of protein per serving highly recommend so I’m just going to add it in I have here three roasted cloves of garlic we’re going to squeeze half of a lemon and we’re going to add some tahini some salt and 2 tablespoons of.
Nutritional yeast half a cup of water and one date now we’re going to add an extra half a cup of water and this is now because everything’s all well combined and broken down evenly so now we get to add a little bit more liquid until achieving the consistency that I want all right so now I have my sauce I.
Have my protein pasta already ready made and cooled down and then all of the stuff that I’m going to assemble let’s spread this evenly between all of the containers and I told you guys I always have veggies already prepped so I have a ton of peppers here that I want to use up so I’m going to add a little bit just to add more color I also have a little.
Bit of onion and some vegan feta and just to make it pretty I’m going to throw a little bit of cilantro in there and that’s it this is how I make my protein pasta salads and the cool thing about these is that when you’re ready to eat them all you have to do is place a plate on the top flip it.
And then the dressing just coats everything all right guys so our breakfast today has 26 g of protein lunch has 34 g of protein and dinner has 35 g of protein now obviously this whole entire meal prep is only 1,300 calories and your girl eats so what I like to do is I meal prep my breakfast lunch and dinner and then I kind of you know see.
What I’m fing for during the week in terms of my snacks that go in between each of these meals so for example I might do my protein peanut butter Donuts if you want the recipe for that I’m going to link it up here it’s in a YouTube short and it’s super super delicious and because I need to use the water from a can of chickpeas for that.
Dut recipe I’m going to use the chickpeas to make some hummus and then I can have hummus sandwiches with my lupini bean Satan so that’s how I would like fill out the rest of my calories cuz right now I’m eating roughly anywhere from 21 to 2200 calories my Staples for the week are all done and that makes it super easy and convenient.
So if you guys are planning on giving this high protein gluten-free vegan meal prep a try let me know in the comment section down below if you tried it what you liked about it and what you’re adding to fill out the rest of your calories if you enjoyed today’s video don’t forget to give it a like subscribe to my YouTube channel if you’re new here.
And I’ll see you on the next one bye
