VEGAN FOOD PREP | 6 HEALTHY VEGAN MEAL PREP IDEAS AND RECIPES FOR THE WEEK AHEAD

*******CHOCOLATE VEGAN GRANOLA*******\r
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- 1 cup of raw buckwheat\r
- 3 cups of rolled oats \r
- 1 and a half cups of walnuts\r
- 1 and a half cups of flaked unsweeted coconut\r
- Half a cup of cacao powder\r
- Quarter cup of maple syrup (add more if you like a sweeter taste)\r
- Half a cup of melted coconut oil \r
- A few pinches of pink himilayan sea salt\r
- 2 tbs vanilla extr \r
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Mix everything up on a baking tray and bake your granola in the oven at 180C or 350F for 20 minutes. Remember to Stir it up occasionally to get your granola evenly toasted. \r
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After 20 minutes, let your granola cool down completely before storing in a mason jar. \r
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*******ROASTED CHICKPEAS*******\r
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You will need 2 cans of chickpeas (400 grams each - drained and rinsed) and 2 tbs olive oil.\r
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I chose some (2 tsp) spicy mingle seasoning, (1tsp) ground cumin seeds, (1/2 tsp) pink himilayan sea salt, (2 -3 tbs) sesame seeds and (1 tbs) dried oregano leaves. Once your chickpeas are fully seasoned and laid out on a single even layer on your tray, pop them into the oven at 200C or 400 F for 30 - 40 minutes.\r
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Let them cool completely before storing them in an airtight bag or container. They are tasty as a snack on their own, or on top of salads or soups.\r
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Check out the description box of my roasted chickpea video recipe here too for more seasoning ideas - \r
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*******KALE AND CASHEW SOUP*******\r
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- 1 cup of unsalted cashews\r
- 5 handfuls of kale \r
- 1000ml or 4 cups water\r
- 2 small onions\r
- 2 veggie stock cubes\r
- 1 tbs minced garlic\r
- 2 sticks (300g celery)\r
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Blend everything in your vitamix blender for 7 minutes or so until warm. Alternatively, blend in your food processor or blender and heat it up.\r
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Feel free to thicken the soup to your desire by blending more cashews and kale leaves into your soup.\r
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Season it with some salt and pepper and then store in mason jars to eat during the week. \r
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Garnish with kale leaves and roasted chickpeas.\r
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*******VEGAN BURGER RECIPE =*******\r
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- 2 tins (800g) of red kidney beans (rinsed)\r
- 3 tbs oats\r
- 1 tbs spicy seasoning\r
- 1 tbs curry powder\r
- 1 bunch of fresh coriander/cilantro leaves\r
- 2 tbs chia sesds\r
- juice from 2 small limes\r
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Pulse everything together (but not too much) in your food processor.\r
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Once youve pulsed up your ingredients shape and press your mixture into burgers. I made 8 pieces of vegan burger patties in total. \r
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Spray pan with olive oil on a medium heat and cook patties for around 10 minutes until all cooked through and golden. \r
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Flip halfway to make sure they cook evenly and press them down into the hot pan until they are about 2 cm thick.\r
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Delicious with a dollop of ketchup!\r
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*******ROASTED PUMPKIN WALNUT SPINACH SALAD*******\r
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- 700g diced butternut pumpkin\r
- 2 tbs olive oil\r
- 2 tbs maple syrup \r
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Spread your diced pumpkin in a single layer on your baking tray and drizzle on the olive oil and maple syrup and season well with salt and pepper. \r
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Mix everything well so that your pumpkin is evenly coated and place it in the oven at 220 C or 420 F for abut 15 minutes until your pumpkin is golden.\r
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Sprinkle 1 and a half cups of crushed walnuts and 3 tbs sesame seeds on top of cooked pumpkin and put tray back into oven for a further 5 minutes until the sesame seeds and walnuts are lightly toasted.\r
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Mix the dressing together - olive oil (2tbs), dijon mustard (2 tbs), maple syrup (1tbs) and lemon juice (1tbs). \r
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Mix spinach leaves into your pumpkin mixture and enjoy!\r
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*******CASHEW MANGO RICE*******\r
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- 500 grams of rice (I used red rice - ) - make sure this is cooked beforehand\r
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- handful of hydrated shitake mushrooms\r
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- 1 cup toasted cashew nuts\r
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- 2 green peppers (diced)\r
- 2 red peppers (diced)\r
- 3 tbs mango chutney\r
- 3 small onions (diced)\r
- 1 tbs coconut oil\r
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Add oil to pan on a medium heat and stir fry the garlic, peppers and onions for about 5 minutes. Add cooked rice and continue to cook for a further 3 - 5 mins. Add toasted cashew nuts and shitake mushrooms, salt and pepper, mango chutney and coriander leaves.\r
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