The recipe is from Miyoko's cookbook "The Vegan Pantry" and it's so simple and easy to make. I printed the recipe for the mix and the recipe is all on the container so I can refill it easily. This shape of container is perfect because you can whisk the ingredients in a bowl and easily slide it into the canister.

This is a double batch. Flax doesn't keep forever so don't make a lot unless you eat waffles a lot like we do!

2 cups AP flour

5 TBSP ground flax

3 TBSP organic sugar

2 TBSP baking powder

1/2 tsp salt

Whisk together very thoroughly

For the waffles I played around with the recipe, I like to add some sparkling water and melted butter!

It is meal prep because I can just add milk. And I freeze leftover waffles for later!

I learned this recipe from a Chinese woman with ingredients that are accessible to me and it is great. Everything is dried so it is good in the pantry for whenever you need it. Soak everything overnight and pressure cook it and voila… you have breakfasts for how long you want. Until you eat it and need to make more😄 I got quite used to this and even from TCM standpoint it is really good for you. I pair it with seed cycling and it is amazing. You can make it sweet or salty. You can put whatever in it. I love this for meal prepping.

Grains, legumes, and must add adzuki beans. I never knew what to do with them and now I know they’re amazing!

I have this dream of being able to walk into the local Chinese, SE Asian, Indian, or Latin market and confidently buying exotic spices, sauces, fruits, beans, grains and vegetables and then being able to make a complete meal. These stores have such a variety of things I know nothing about but would love to learn about. However, I find the experience overwhelming and would like a cookbook. One with lots of pictures would certainly help as I learn more.

I’ve been cooking for 2 people for a while now and I can’t seem to make enough food to last for an entire week. I cooked on Saturday and we’re running out of food today already. Is this how it’s supposed to go?

I spent around 5h total cooking on the weekend, make an entire bowl of Yakisoba, a chickpea roast, rice and a salad with tofu and veggies plus a salad dressing made of cashews. I didn’t have any more physical space to make more food, still it doesn’t last.

We’re both very skinny people - around 100lbs. I wish I could cook only a day of the week, it feels like it’d be easy if it was just 1 person.

I eat about 12 oz of black beans 5 oz of guacamole and Pico with 8 oz of arugula, 2 oz of parmesan, and a sprinkle of green onion along with 8 oz (or more) of tuna a day as my diet normally. I need to change out the tuna due to Mercury probably.

I'd say that's about 1200 calories (probably less honestly) a day, and sometimes I'll have a bit of something else if I'm feeling famished. I'm a 5' 9", 180 lbs male trying to skim off the rest of my fat from when I was 314lbs . I bike between 1-2 hrs a day along with an hr ish of heavy weight lifting and general strength training.

I can't stand chicken anymore for some bizarre reason and have been leaning torwards vegan and vegetarian like stuff so I'm open to anything.

Preferably anything that can get me around 200 grams of protein a day and probably more calories as it's probably not enough and I'm overselling.

I often think when eating my home cooked dinner ”oh this is sooo good, way better than any restaurant”. Not to brag - just…. Sooo many restaurants really don’t ”know how to do vegan” even if it is a veganrestaurant!

I wanna know what dishes you do better!!!

Hi,

I’m working on a project aimed at helping vegans, especially those transitioning or focusing on fitness, maintain proper nutrition and avoid deficiencies. I’d love your feedback on the concept, particularly on the features and pain points we’re addressing. Your insights will be invaluable for shaping this tool into something truly useful.

The Problem/Challenge:

• Context: Many vegans face challenges in meeting their nutritional needs, particularly for nutrients like vitamin B12, iron, and omega-3s. This can lead to deficiencies and uncertainty about dietary choices.

• Pain Points:

1. Lack of tailored meal plans for specific dietary and fitness goals.
2. Confusion about necessary supplements and nutrient sources.
3. Difficulty tracking nutrient intake and adjusting diets effectively.

The Solution/Project Idea:

• Overview: A mobile app or web tool that offers personalized meal plans, supplement guidance, and progress tracking for vegans.

• Key Features:

1. Customized meal plans based on dietary preferences and activity levels.
2. Nutrient tracking with AI-powered recommendations for balanced diets.
3. Access to educational resources and expert consultations.

Questions for the Community:

1. What are the biggest challenges you face (or think vegans face) when it comes to maintaining proper nutrition?
2. Which features would you find most valuable in an app like this (e.g., meal planning, supplement guidance, community forums)?
3. How do you currently manage or track your dietary goals, and what could make that process easier?

Thanks so much for your time and help!

I'm mostly asking about equipment. I imagine I'll need a decent amount of mason jars, and am hoping to get some suggestions to make this as easy as possible! I'm on the lazy side, but really want to get healthier and more intentional with my meals.

Anything is appreciated and apologies if this is too vague! Happy to answer any questions and thanks in advance!

I made post recently on veganfoodporn showing soy-based drumsticks. Someone in the comments said that they've seen them at an Asian market.

Can someone else mentioned a vegan brand name they often find at asian market.

So what should I be looking for? Typically I just go for veggies, rice, and sauces. But are there fake meats and frozen foods and stuff I should be looking for?

I'm still not very good at meal prep but I keep trying. The best things for me to do is usually fake me or tofu cooked with some kind of sauce or marinade and then thrown on top of rice.

Edit: I just left the market and saw a bunch of promising looking meat substitutes. But most of the ones I saw had milk powder in the ingredients 😩

Next month I'll be commuting a lot for work and I'm racking my brain for a good meal plan. If you have any ideas, please share them with me! I will be on the road from 7:30 to 20:30. I'll be on the train for an hour in the morning and an hour in the evening, with a lunch break at 2pm. I would prefer to cook very simple meals for a week in advance, but I'm still lacking ideas. It should be edible cold, inexpensive and not too heavy on the stomach. Breakfast and dinner as meal prep would also be good, maybe even things that I can prepare and eat on the train?

Vegan Tikka Masala Sauce Recipe

Makes about 4-6 servings Time: 20-25 minutes

Ingredients:

1 tbsp coconut or olive oil

1 medium onion, diced

3-4 garlic cloves, minced

1 tbsp ginger, minced

1 can (15 oz) tomato purée or crushed tomatoes

1 can (14 oz) full-fat coconut milk (adjust amount based on preferred creaminess)

2 tbsp tomato paste

1 tbsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric powder

1/2 tsp smoked paprika (optional, for a smoky depth)

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat oil over medium heat. Add diced onion and cook for about 5-7 minutes, until softened. Add garlic and ginger, and cook for another minute.

2. Add Spices: Stir in garam masala, cumin, coriander, turmeric, and smoked paprika, and cook for 1-2 minutes until fragrant.

3. Add Tomatoes and Coconut Milk: Add tomato paste, tomato purée, and coconut milk. Stir everything well, bring to a simmer, and cook for about 10 minutes, allowing the flavors to blend and the sauce to thicken.

4. Blend (Optional): For a smooth, restaurant-style sauce, use an immersion blender or carefully transfer to a blender and blend until smooth. Return to the pot to warm if needed.

5. Season and Store: Taste and adjust salt and pepper as needed. Let the sauce cool completely before transferring it to airtight containers for the fridge or freezer.

To Use with Soy Curls:

1. Rehydrate 120g of dry soy curls by soaking them in hot water for 10 minutes, then drain and press out excess moisture.

2. In a skillet, heat a small amount of oil, add the soy curls, and cook until lightly golden.

3. Pour 1-2 cups of the Tikka Masala sauce over the soy curls and simmer for a few minutes to let them absorb the flavors. Serve with rice or naan.

What are some tips

How do you tackle meal prepping logically in your mind?

What is your routine with meal prepping?

How do you know what to freeze or not?

How many days do you meal prep for?

I don't make individual meals for my family of 4 but everything that can made made in batches gets portioned into 16oz deli containers for the freezers. A very manageable size for thawing! This batch has a lot of hidden veggies because my t two-year-old only wants to eat pasta lately.

Recipe in comment

Recipe in comments

We filled up 30 jars for one week. From left to right we have:

top shelf: Cashew mayo, falafel wraps, save your dollars soup

Middle shelf: Starting with the jars,

Fruit salad with lime, agave, cinnamon.

Overnight oats with chia seeds and fruit.

Chickpea tuna on a bed of greens with ginger dressing

White rice, tofu baked, steamed broccoli& carrots. Will add soy sauce

Cucumber salad with cauliflower added

Creamy potato salad

Tofu / couscous salad (the dressing is insane)

Then on top of the jars we have pickled red onion. Whipped cream & carrots (lol)

Bottom shelf: Chocolate bar. Yogurt, quinoa salad, garlic, and leftover quinoa

Sorry for including the random remnants of our fridge. My favorite recipes have got to be the potato salad & couscous salad

Each serving:

430 Calories 53g Carbs 14g Fat 29g Protein

1⅓ cups Dry Steel Cut Oats 3 cups Water 8 scoops of KOS Protein Powder 500g Fresh Strawberries 4 tbsp Chia Seeds

I cooked 1& ⅓ dry oats with 3 cups of water. I added 8 scoops of protein powder after the oats were cooked and mixed it together. I made a strawberry jam in a separate pot with fresh strawberries and chia seeds. I added the strawberry jam to the oats and mixed. I let it set and then put equal amount of oats into the mason jars. I eat this after my workout with a fresh banana in the mornings.

The banana adds another 100 calories and 27g of carbs.

I'll be making and posting more flavors in the future.

Every time I make kale chips they go soft when I put them in the fridge. What is the best way to store these chips?

Date paste;to sweeten any baking, applesauce, pickled cucumbers, pickled red cabbage, onions and chillies, chocolate mousse/fondue; to dip fruit, tahini & maple oat bites, lemon hummus, marmite almonds & cashews.

Just a few things this week as didn’t have as much time but will still be helpful throughout the week!

no specific recipe! i just kinda threw this together, so no exact measurements. i’m trying to make my own quick and cheap recipes that take around 30 mins. this made x2 portions for me and my bf with leftovers

1/3 red onion sliced into half moons soften in pan with lid on low heat once softened and aromatic add 2/3 roughly cubed red pepper (large cubes to keep crunch) add a good glob of tomato purée lightly fry all together on med/low heat until coloured

add x3 minced garlic add x1 tin chopped tomatoes add 1/2 tin of lentils add a few chopped fresh tomatoes add a few spoons of pasta water to thicken

season to taste (i used salt, pepper, paprika, chili flakes, oregano, mixed herbs, ground cumin, cannye pepper, no measurements just tasted as i went along)

add penne and allow to cook all together until pasta fully coated and sauce thickened. top with fresh basil :-)