Wholesome Plant-Based Meal Prep Recipes
Ingredients
- C.a 100g green lentils, thoroughly rinsed
- 200g potatoes (a firm type)
- 1 Handful frozen kale, but spinach also works
- 1 small yellow onion, diced
- 1 tbsp concentrated vegetable fond
- 1 tsp curry powder (optional)
- 1/4 tsp cumin powder
- 1/2 tsp garlic powder
- 1/4 tsp mustard seeds
- Pinch of salt and pepper
- Handful of cocktail tomatoes
- C.a 600-800ml water
- 200g tofu
- Vegan Greek cheese
Preparation
Thoroughly rinse the lentils. Add them to a pot with water and vegetable stock.
Peel the potatoes, cut them in half, dice the onion, and add them to the pot.
Bring the mixture to a boil and allow it to boil for 10 minutes.
Add the frozen kale, garlic powder, mustard seeds, salt, pepper, and cocktail tomatoes.
Boil for another 10 minutes or until the lentils and potatoes are soft. Add more liquid if needed.
Taste test and adjust seasoning according to your preference.
Top with vegan Greek cheese and crispy tofu (preferably fried).