Vegan & Vegetarian Family Meal Prep | Easy Recipes for Beginners

We saved $100,000 last year! Check out tips on how to save money:
https://www.youtube.com/watch?v=-J8BVgH9mlo –~–
We’ve gotten a lot of requests for a vegan and vegetarian family meal prep so here it is! Meal prep is a great way to save time and money and is totally doable even for a vegan family with vegan (or vegetarian) kids.* Don’t forget to thumbs up and subscribe!
Favorite Meal Prep Items:
Dutch Oven: http://amzn.to/2x6JSFc
Pressure Cooker: http://amzn.to/2x6Pdw0 (the one we would get if our old one dies)
Meal Prep Containers: http://amzn.to/2wpk2df
Food Processor: http://amzn.to/2naZweg
Nut milk bag: http://amzn.to/2m1ecg7
Slow Cooker: http://amzn.to/2sm6RXx
Meal Prep Backpack: http://amzn.to/2sCgd5J
*Because our son cannot eat legumes, we omitted those from his portions and supplemented his meals with animal protein. So these recipes are highly adaptable whether your prefer a plant-based diet or choose to incorporate some meat too.
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OBH MEAL PREP & OTHER VIDEOS
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Weekly Meal Prep:

Meal Prep on a Budget:

Things We Don’t Buy:

How to Save $1 Million:

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THE RECIPES
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Apple Pie Slow Cooker Oats
3 cups steel cut oats
11 cups water
1 12oz can coconut milk (light is okay)
3 apples, diced
1/2 cup ground flax seed (optional)
1/3 cup brown sugar (or more to taste.
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
– Spray or butter inside of crock pot to prevent sticking
– Combine all ingredients in 6 quart crock pot on low for five hours.
Garden Vegetable Lasagna Soup
https://www.budgetbytes.com/2016/04/garden-vegetable-lasagna-soup/
(OBH Tip: Add beans to make it heartier. We used garbanzo. Omit cheese to make it vegan.)
Roasted Cauliflower
https://www.budgetbytes.com/2015/08/smoky-parmesan-roasted-cauliflower/
(OBH Tip: Omit cheese to make it vegan.)
Green Soup
https://cookieandkate.com/2014/redeeming-green-soup-with-lemon-and-cayenne/
OBH Adaptations:
Use mixed power greens (baby spinach, kale, chard)
Add 1/2 t of cumin with cayenne
Omit Lemon
Add 1 tsp of olive oil as garnish and for extra healthy fats
Curried Quinoa
3 cups quinoa
3 12 oz cans coconut milk (light okay)
1 1/2 cups water
1 medium onion
2T coconut oil
1 bell pepper, chopped
2 carrots, shredded
1T curry powder
2tsp turmeric
2tsp ground ginger
1tsp salt
5oz arugula or green of choice, roughly chopped
– Heat a large pot (at least 4.5 quart) with a lid over medium heat. Add coconut oil and saute onions until translucent, stirring frequently. Add in the curry, turmeric, salt and ginger, heating for 30 seconds until fragrant. Pour in quinoa, coconut milk, and water. Stir to combine. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 10 minutes, then stir in greens. Cover the pot and cook for another 5 minutes then remove the pot from heat and let it rest for 5 minutes.
– Fluff the quinoa with a fork.
Pressure Cooker Chickpeas
1 lb chick peas
6 cups water
1/2 onion
1 bay leave
2 cloves garlic
1tsp salt
Rinse chickpeas and add to pressure cooker with all of the other ingredients. Pressure on high for 35-40 minutes. Allow pressure to release naturally (Do not let the steam out using the manual release. As the pot cools the pressure will naturally escape on its own.)
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