Vegetarian meal prep guides
Vegetarian and vegan meal prep: protein sources, cooking beans and lentils, tofu that stays firm and salads that last.
How to keep meal prep salads fresh for four days
Keep the dressing at the bottom or in a pot, use sturdy vegetables and dry everything. The jar method, layer by layer.
Canned or dried beans: which should you buy?
Canned beans save an hour or more. Dried beans cost less per serving. How they convert, and a way to get both benefits.
Meatless freezer meals worth making in bulk
Bean chili, lentil sauce, curry and soup all freeze for up to three months. Which meatless meals to batch, and what to add later.
Vegetarian lunches that keep for four days
Grain salads, bean soups and pasta salads improve as they sit. Which vegetarian lunches hold up for four days, and why.
Beans and lentils for meal prep: a cooking guide
Lentils need no soaking and cook in 20 minutes. Dried beans need soaking but cost far less. Times, yields and one safety rule.
How to meal prep tofu so it stays firm
Buy extra-firm, press out the water, coat in cornstarch and bake it. How to keep tofu firm for four days, and whether to freeze it.
Vegan protein sources that work in meal prep
Tofu, lentils, chickpeas, black beans and peanut butter are cheap and keep well. Protein per serving and how to combine them.
Vegetarian meal prep for beginners
Build each meal from a protein, a grain and a vegetable, and season it well. A first week of meatless meal prep.