Meal prep is one of those things you have a love/hate relationship with. You hate how you might have to spend precious hours on the weekend grocery shopping and then slaving away in the kitchen, but come Monday morning you’re ever so grateful you did.
Here, Leah Itsines shares three of her favourite vegan recipes that you can easily add to the mix. Not only are they super quick and easy, they’re also a delicious way to ensure you’re getting all those good nutrients in such as fibre that many of us lack.
Enjoy as is, mix it all together, or, if you need a source of animal protein, add a serve of grilled chicken.
1. Turmeric Rice
1/2 small brown onion, diced
3 whole allspice balls
3 whole cloves
1 tsp. turmeric powder
1 1/2 cups of basmati rice
3 cups vegetable stock
1 Tbsp. Butter
1. Preheat a deep pot over medium/high heat. Once hot, add butter to the pan and let melt for 1 minute.
2. Wash basmati rice thoroughly until water runs clear.
3. In the pot, add cloves, allspice and onion to the pan and cook until onions are translucent.
4. Add the basmati rice to the pan and mix thoroughly for 1 minute.
5. Add the vegetable stock and turmeric to the pot and mix.
6. Add a lid to the pot and wait until stock begins to boil. Once boiling, turn to low heat and set a timer for 12 minutes. Once timer goes off, take off the heat and use a fork to separate the rice.
1. Pre-heat oven to 180 degrees Celsius.
2. Chop pumpkin into small bite-sized pieces.
3. Placed pumpkin onto a lined baking tray, and pour over olive oil.
4. Sprinkle all the dried spices and mix thoroughly, to ensure each piece of coated well.
5. Place into the oven for 35 minutes or until soft and lightly golden.
1. Drain all beans from the can.
2. On a large frying pan, heat olive oil and add chickpeas, black beans and kidney beans.
3. Cook for 3-4 minutes or until they’re beginning to warm.
4. Add cayenne pepper, garlic, sprinkle of salt and pepper and stir.