Vegan Meal Prep | Back to School Lunch Ideas

Step 1

Place of the ingredients in a bowl, and toss well. Serve.

Step 2

Heat the oil in a skillet on medium heat.

Step 3

Add the tempeh cubes, and sauté until they are slightly brown, about 2 minutes.

Step 4

Add the frozen veggies, and continue to sauté until the vegetables are cooked through, about 3 minutes.

Step 5

Add the gochujang and water, and stir well. Be sure that the gochujang dissolves into the water to make a sauce.

Step 6

Season to taste with more gochujang, salt, or soy sauce.

Step 7

Serve over brown rice.

Step 8

Place the quinoa, lentils, arugula, and sweet potato in a bowl/container.

Step 9

Top with harissa, and drizzle the tahini over the top.

Step 10

Pour 1 cup of the curry simmer sauce into a skillet or saucepan, and bring it to a simmer.

Step 11

Add the beans, sweet potatoes, beets, and spinach. Cook for about 8 minutes, or until the spinach is tender.

Step 12

Serve over brown rice.

Step 13

Fill each warmed corn tortilla with an equal amount of brown rice, beans, and spinach.

Step 14

Roll them tightly and place into a rectangle storage container. Cover with the enchilada sauce.

Step 15

Before serving microwave the enchiladas for 2 minutes to warm the ingredients. Serve hot.