Big Cook - Weekly Meal Prep

The #1 best thing I have learned in the kitchen is that the best way to cook is to cook all at once. It takes a little practice but after a few tries it is much easier to multi-task - or in this case multi-recipe.

I have found that cooking three big meals at a time has helped us stay so much healthier this winter. This time last year we would be ordering in pizza at least twice a month. I'm proud to say that we have kicked that habit! 

This week I did three vegan recipes inspired by Oh She Glows. I like prepping veggies because it is easy to add in a bit of protein - for example, I can hard boil an egg and add it to a salad right before dinner. And it helps get more fibre into our bellies! Very key for digestion!

Broccoli Cashew "Quinoa" Wraps

I have made these before and they are super easy to grab for on the go lunches. If we are feeling super healthy we use collard greens instead of store bought wraps!


Inspired by Oh She Glows Cookbook by Angela Liddon 

Main changes:

  • I didn't soak the cashews - in a vitamix they puree quite nicely and this saves 6 hours of cashew soak time
  • I didn't use celery - I just don't LOVE it and decided they are better without - if you want to add in chop 1/2 cup and add at the same time as broccoli
  • Added sun dried cherry tomatoes - bake tomatoes in a little bit of olive oil at 400 for 30 minutes then add to mix - YUM!
  • I used brown rice instead of quinoa because I had some leftover from the tex mex casserole

Cheese Sauce Ingredients:

  • 3/4 cup raw cashews 
  • 1 clove garlic
  • 1/2 unsweeted almond milk (I used cashew because that's what I had, any milk will work)
  • 1/4 cup nutritional yeast - I was scared of this at first but it is DELICIOUS, great source of B12 and adds a great cheesy flavour
  • 2 tbsp dijon mustard
  • 1 tbsp vinegar (I used balsamic because that's what I had)
  • 1/2 tsp salt - I LOVE maldon sea salt but any salt will do

Burrito Ingredients:

  • 1 cup uncooked quinoa
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 2 cups sweet onions, diced - about three medium onions
  • 2 cups broccoli florets 
  • 1 pint cherry tomatoes - roast in oven at 400 for 30 minutes with a little bit of olive oil
  • Hot sauce to taste
  • Shells - either wraps or collard greens


Cheese Sauce

In a food processor or blender, combine the cashews, garlic, almond milk, nutritional yeast, mustard, vinegar and salt and process until smooth.  The sauce should be thick.

Burrito:  Cook the quinoa according to the instructions on pkg.

In a large pan or wok, heat the oil over medium heat.  Add the garlic and onion and sauté for about 5 minutes, until the onion is translucent.  Season with salt and pepper.  Stir in broccoli and sun-dried tomatoes.  Saute over medium-high heat until broccoli is tender, 10-15 minutes.  

Add the quinoa and cheese sauce and stir to combine with the vegetables.  Cook until heated through, 5-10 minutes.  Spoon the mixture onto the tortillas, wrap and serve.

Lentil Tomato Sauce with Chia

I copied this recipe to a tee except of three changes:

  • Instead of whole tomatoes I used a can of diced tomatoes with their juices
  • I added a can of lentils for protein
  • I added two tbsp of chia at the end to help thicken the sauce

Tex Mex Casserole

I copied this recipe also to a tee with these change:

  • I didn't have corn so I just skipped it
  • Next time I would skip the vegan cheese or just add a little real cheese. It was on sale and I decided to give it a try ... now I know why it went on sale! But good effort vegan cheese, good effort!

More from Beauty and the Bod