05/15/2025Bowls and salads - Tofu, legumes and seitan - Main courses
Meal prep #4 – 5 spring dishes in 1 hour
Servings
2
Ingredients
Cups
- -tempeh 600 (g)
- -edamame 300 (g)
- -asparagus 1 (bunch)
- -Snow peas 300 (g)
- -blanched or frozen peas 250 (g)
- -basmati rice 320 (g)
- -Soba noodles 380 (g)
- -olive oil 3 (tbsp)
- -soy sauce or tamari 3 (tbsp)
- -maple syrup 1 (tbsp)
- -paprika 1 (tbsp)
- -Aleppo pepper 1 (tsp)
- -sesame oil 1 (tbsp)
Gochujang sauce
- -gochujang 4 (tbsp)
- -apple cider vinegar 3 (tbsp)
- -toasted sesame oil 4 (tbsp)
- -maple syrup 3 (tbsp)
Tahini sauce
- -tahini 5 (tbsp)
- -lemon juice 4 (tbsp)
- -soy sauce or tamari 4 (tbsp)
- -maple syrup 2 (tbsp)
- -water 125 (mL)
To go with your meals
- -small tacos tortillas 6
- -kale 3 (stalk)
- -carrots 2
- -cucumber 1
- -Vegan kimchi 125 (mL)
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Steps
- Prepare the veggie stir-fry: Trim about 2 cm off the bottom of the asparagus and cut them into pieces. In a pan, heat a drizzle of olive oil. Sauté the asparagus and snow peas for a few minutes. When they start to brown, add the edamame and green peas (I use them frozen). Let everything cook over medium heat for about 20 minutes, until the vegetables are tender. Season with salt, pepper, Aleppo pepper, and paprika.
- Cook the rice in a pot of water. In a separate pot, cook the soba noodles.
- Cut the tempeh into sticks (you can boil it for 10 minutes beforehand if you find it bitter). In a pan, heat a drizzle of oil and sauté the tempeh until golden on all sides. Once nicely browned, deglaze with soy sauce and maple syrup. Remove from heat.
- Once the rice is cooked, set it aside and heat some sesame oil in the pot. Return the rice to the pot and cook it over high heat without stirring too much, so a thin crispy layer forms on the bottom.
- Prepare the sauces: In two glass jars, add all the ingredients for each sauce and mix well.
- Peel the carrot and grate it. Slice the cucumber into thin strips.
- At this point, you can either store everything separately in containers, or go ahead and prep your ready-to-eat meal boxes. Here’s how I put together my meals: Monday: Bibimbap with tempeh and kimchi, served with crispy rice, cucumber, carrots, and gochujang sauce.
- Tuesday: Warm soba noodle salad. I cut the cold noodles so they’re easier to toss as a salad. I serve them with warm veggie stir-fry with edamame, some kale, cucumber, and tahini sauce.
- Wednesday: Tempeh tacos with kale, veggie stir-fry, and tahini sauce.
- Thursday: Bibimbap again.
- Friday: Soba noodles stir-fried with the remaining veggie stir-fry, gochujang sauce, and tempeh if you have any left.
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Meal prep #4 – 5 spring dishes in 1 hour
For: 2 serv.Difficulty: EasyPreparation: 35 minCooking: 25 min
Ingredients
- -tempeh 600 (g)
- -edamame 300 (g)
- -asparagus 1 (bunch)
- -Snow peas 300 (g)
- -blanched or frozen peas 250 (g)
- -basmati rice 320 (g)
- -Soba noodles 380 (g)
- -olive oil 3 (tbsp)
- -soy sauce or tamari 3 (tbsp)
- -maple syrup 1 (tbsp)
- -paprika 1 (tbsp)
- -Aleppo pepper 1 (tsp)
- -sesame oil 1 (tbsp)
Gochujang sauce
- -gochujang 4 (tbsp)
- -apple cider vinegar 3 (tbsp)
- -toasted sesame oil 4 (tbsp)
- -maple syrup 3 (tbsp)
Tahini sauce
- -tahini 5 (tbsp)
- -lemon juice 4 (tbsp)
- -soy sauce or tamari 4 (tbsp)
- -maple syrup 2 (tbsp)
- -water 125 (mL)
To go with your meals
- -small tacos tortillas 6
- -kale 3 (stalk)
- -carrots 2
- -cucumber 1
- -Vegan kimchi 125 (mL)
Steps
Steps
- Prepare the veggie stir-fry: Trim about 2 cm off the bottom of the asparagus and cut them into pieces. In a pan, heat a drizzle of olive oil. Sauté the asparagus and snow peas for a few minutes. When they start to brown, add the edamame and green peas (I use them frozen). Let everything cook over medium heat for about 20 minutes, until the vegetables are tender. Season with salt, pepper, Aleppo pepper, and paprika.
- Cook the rice in a pot of water. In a separate pot, cook the soba noodles.
- Cut the tempeh into sticks (you can boil it for 10 minutes beforehand if you find it bitter). In a pan, heat a drizzle of oil and sauté the tempeh until golden on all sides. Once nicely browned, deglaze with soy sauce and maple syrup. Remove from heat.
- Once the rice is cooked, set it aside and heat some sesame oil in the pot. Return the rice to the pot and cook it over high heat without stirring too much, so a thin crispy layer forms on the bottom.
- Prepare the sauces: In two glass jars, add all the ingredients for each sauce and mix well.
- Peel the carrot and grate it. Slice the cucumber into thin strips.
- At this point, you can either store everything separately in containers, or go ahead and prep your ready-to-eat meal boxes. Here’s how I put together my meals: Monday: Bibimbap with tempeh and kimchi, served with crispy rice, cucumber, carrots, and gochujang sauce.
- Tuesday: Warm soba noodle salad. I cut the cold noodles so they’re easier to toss as a salad. I serve them with warm veggie stir-fry with edamame, some kale, cucumber, and tahini sauce.
- Wednesday: Tempeh tacos with kale, veggie stir-fry, and tahini sauce.
- Thursday: Bibimbap again.
- Friday: Soba noodles stir-fried with the remaining veggie stir-fry, gochujang sauce, and tempeh if you have any left.