We can’t help saying it: these vegan recipes of the new Batch Cooking are just perfect for a weekly meal plan. And now that everything is clear, let’s cook!
Ingredients
Crispy tofu
- 1 Block of tofu
- A pinch of salt
- 1 Teaspoon of garlic powder
- 1 Teaspoon of paprika
- 3 Tablespoons of flour
- 1/4 Cup of nutritional yeast
Bean salad
- 1 Can of baked beans
- 1 Bunch of spinach
- 1 Clove of garlic
- A pinch of salt
Fruit
- 1/2 Melon
- Pears
- Grapefruit
Quinoa
- 1 Cup of quinoa
Aubergine and carrot with tomato
- 1 Aubergine
- 1 Carrot
- 1/4 Cup of tomato sauce
- 1 Clove of garlic
Crispy tofu
Slice the tofu. In a bowl, mix flour with 6 tablespoons of water. In another bowl, put together yeast, salt, paprika, and garlic.
Coat the tofu slices with flour and water and then in the yeast mixture.
Fry with oil until golden brown.
Bean salad
Two tablespoons of breadcrumbs.
In a pan, fry the beans with garlic and spinach. Add some salt and breadcrumbs for a crispy result.
Fruit
Cut all the fruit into pieces and store it in a food container with a dash of grapefruit juice.
Quinoa
Cook the quinoa until it is al dente.
Aubergine and carrot with tomato
Wash and chop the veggies finely. Stir fry with oil and a chopped clove of garlic. When they are cooked, add the tomato sauce and toss everything.