Festive Meal Prep (Vegan & Healthy) | VLOGMAS

Meal Preparation
Vegan + Healthy Festive Meal Prep & Winter Country Drives
VLOGMAS

Had a long day of work and an errand run to the computer repair shop in Belleville so I grabbed some food on the run (sushi! falafel!) to tide me over until I could buy some groceries. I like to meal prep some ingredients for healthy meals on the same day I shop so I prepared the greens, a salad and a vegan stuffing dish for easy eating in the busy days ahead.

S T E A M E D K A L E:
My favourite way to eat greens for breakfast
↠ Wash kale
↠ Destem kale with a sharp knife or by stripping it with your fingertips
↠ Chop kale into bite-sized pieces
↠ Steam kale over boiling water for 3 – 5 minutes
↠ Remove from heat
↠ Optional: Squeeze fresh lemon and sprinkle salt on freshly cooked kale

B R A I S E D C O L L A R D S :
Cooking these long and low makes them melt deliciously
↠ Wash collards
↠ Chop into bite-sized pieces, or into 1-inch ribbons
↠ Chop onion or leek, cook for 5 minutes until translucent
↠ Add minced garlic
↠ Add 1/2 cup vegetable broth
↠ Simmer covered on low for 20 minutes
↠ Taste, season with salt, pepper & chilli flakes, serve warm

T A M A R I M U S H R O O M S:
↠ Clean and slice mushrooms
↠ Add 2 cloves minced garlic and 2 tablespoons tamari
↠ Add 3 tablespoons water, cook on medium stirring occasionally
↠ Let water reduce and leave the mushrooms to brown, 1 – 2 minutes per side
↠ Remove from heat and enjoy

W I N T E R F R I D G E P A R T Y S A L A D
Combine all ingredients together, keeps well in the fridge
↠ 1 cup chopped kale
↠ 1 cup carrots, matchsticks or shredded
↠ 1/2 cup pomegranate seeds
↠ 1 1/2 cup black lentils, cooked (in vegetable broth if you want it extra delicious)
↠ Juice of 1 lemon
↠ 3 tablespoons maple syrup
↠ 1 tablespoon apple cider vinegar
↠ 1 tablespoon dijon or fancy mustard
↠ Salt and pepper, to taste

L A Z Y V E G A N S T U F F I N G
Who says you have to wait until Christmas day to have stuffing? This is my favourite easy weeknight rendition of my favourite side dish, inspired by my mom.

I n g r e d i e n t s :
↠ 4-8 slices of day-old bread, cubed into bite-sized pieces
↠ 1 cup celery chopped
↠ ½ cup mushrooms, sliced and halved
↠ ¼ cup cooked leeks or onions
↠ 1 clove minced garlic
↠ 2 tsp fresh sage, chopped
↠ 1 tsp thyme, fresh or dried
↠ 1 ½ cups vegetable broth
↠ Salt and pepper, to taste

M e t h o d :
↠ Mix the bread, herbs and seasoning together
↠ Sautee the celery, mushrooms and garlic together and add to the bread mixture, stir to combine
↠ Add the vegetable broth a little at a time, mixing together until everything is moist
↠ Transfer to an ovenproof dish, lined with parchment paper
↠ Cook uncovered at 350 degrees Fahrenheit for 20 minutes, and then cook covered for another 10 – 20 minutes or until golden brown and cooked through
↠ Serve with vegan gravy for the full effect!

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