VEGAN ? HEALTHY MEAL PREP | so quick and so easy! ???

Meal Preparation
I hope you enjoyed these delicious wholesome recipes! Let me know if you try them ❤️

HERE ARE THE RECIPES!

Roasted Dukkah tofu steak with grilled zucchini and mushroom
Serves: 3

450g firm tofu
1 large 400g zucchini
2 large cup mushrooms
3 tbsp dukkah
1/2 lemon
2 tbsp garlic infused olive oil
1 tsp cumin
1 tsp coriander powder
Salt

– Preheat your oven to 200C
– Slice the tofu into three steaks
– Brush the olive oil over both sides of the steaks, salt them, add 1 tbsp of dukkah to each steak and then squeeze the lemon over them and bake for 15 – 20 minutes
– Slice the zucchini and mushrooms into large pieces
– Bring a grill (or pan) to high heat and grill the zucchini, sprinkle over the cumin and coriander powder as it grills. Do the same for the mushroom but without the spices
– Assemble all cooked ingredients into 3 dishes

Turmeric rice w/snow peas, broccoli and carrot
Serves: 2

1/2 cup dry jasmin
1/2 tsp curry powder
1/4 tsp turmic
1/4 tsp salt
300g (one Head) broccoli
100g carrot
200g snow pea
5 garlic cloves
1 onion
1 tsp ginger powder
1 tbsp vegan chicken stock
2 tbsp water
1 tbsp sesame oil

– Wash the Jasmin rice well and then cook to packet instructions with the curry powder, turmeric and salt
– Finely dice the garlic and onion and chop the broccoli and carrots into desired sized pieces
– Bring a pan to medium/high heat with the sesame oil
– Add the garlic and onion first, let this cook off for 2 minutes
– Add the carrot, snow peas, ginger powder, chick stock and water. Mix well and allow to cook for 4 – 5 minutes
– Add the broccoli and allow to cook for a further 3 – 4 minutes
– Remove from heat and divide the rice and stir fry into 2 servings

Falafel salad with spinach, tomato, cucumber, red onion, parsley & quinoa
Serves 3

1 cup cooked quinoa
9 falafels
2 medium tomatoes
1 small red onion
3 cups spinach – finely chopped
1 cup parsley – finely chopped
3 radish bulbs
1 small cucumber
3 tbsp tahini
1/2 lemon

– Preheat oven to 180C
– Bake the falafels for 15 – 25 minutes (depending on weather yours a frozen or refrigerated)
– Finely dice the tomato, onion, radish and cucumber. Season with salt and allow to sit for 10 minutes then dry off with a towel.
– Mix together the quinoa, spinach, parsley, tomato, cucumber, onion and radish
– Divide the salad into 3 dishes and serve 3 falafels with each salad
– Dress with 1 tbsp of tahini and lemon juice when it comes time to eat!

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