Vegetarian Meal Prep Recipes for Breakfast, Lunch and Dinner! Meal Planning – Mind Over Munch

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These healthy vegetarian meal prep recipes are amazing breakfast, lunch and dinner options! Meal planning doesn’t have to be hard!
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BREAKFAST COOKIES
2 cups oat flour
1 cup rolled oats
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1⁄2 tsp salt
3⁄4 cup pumpkin purée
1 egg
1⁄2 cup sweetener
1⁄2 cup coconut oil
1 tsp vanilla extract
1⁄4 cup milk
1⁄2 cup dark chocolate chunks or cacao nibs
Preheat oven to 375°F (190°C). Mix dry ingredients and wet ingredients in separate bowls, except for chocolate chunks. Add dry mixture into wet and stir to combine. Stir in chocolate chunks. Use a cookie or ice cream scoop to drop dollops of the dough onto a baking sheet lined with parchment paper and sprayed. Flatten dough balls gently into a cookie shape, as they won’t spread much when baking. Bake 16-18 minutes, until the tops are lightly browned. Allow to cool 5 minutes on the pan and then completely on a wire rack before storing.

CAULIFLOWER CURRY BOWL
2 cups wild rice, cooked
1 head cauliflower, chopped into bite sized florets 1 Tbsp oil
1⁄2 cup roasted cashews
1⁄4 cup onion, chopped
1 can (15 oz) chickpeas, drained & rinsed
salt & pepper, to taste
CURRY DRESSING:
3 Tbsp extra virgin olive oil 2 Tbsp maple syrup
2 Tbsp Dijon mustard
1 tsp curry powder
1 tsp ginger paste
salt & pepper, to taste
Preheat oven to 400°F (200°C). On a baking tray lined with parchment paper or foil, toss cauliflower with chopped onion, oil, salt, and pepper. Roast 25-35 minutes, until soft and golden. Whisk dressing ingredients together. Store dressing and roasted veggie bowl separately for the freezer—freeze the bowl but not the dressing—or toss everything in the dressing, seasoning to taste, and store in the fridge.

BUFFALO TOFU SWEET POTATOES
1 1/2 cups Frank’s RedHot Buffalo Wings Sauce
1 packet of ranch seasoning mix
2 lbs super-firm tofu, cubed
6 sweet potatoes
drizzle of oil
pinch of salt
Add tofu, sauce and seasonings to slow cooker. Cover with lid and cook on low for 6-8 hours. Preheat oven to 400°F (200°C). Wash potatoes and pat dry with a towel. Prick with a fork on all sides. Rub oil over the surface of each potato and sprinkle with salt. Transfer to a baking sheet lined with foil and bake 45 minutes to 1 hour, until tender all the way through. Remove from the oven and cool slightly. To serve, cut lengthwise from end to end. Use a towel to protect your hands and push each end of the potato in toward the center to make it pop open. Pile in the tofu mixture and add toppings and extra Buffalo sauce.

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Vegetarian Meal Prep Recipes for Breakfast, Lunch and Dinner! Meal Planning – Mind Over Munch

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