Join me for my Micro Meal Prep! 🌱 I'll show you how I prep lots of high protein vegan and gluten-free meals with just a few prepped components! 😊 We’ve got Tofu ‘Egg’ Patties, Mashed Chickpea Salad, Curried Lentils and a Tomato Basil White Bean Dip. If you don’t have the time to do a full-scale meal prep then this protein micro meal prep will be great for you!

Want to explore more meal prep videos? Watch this playlist next! ➡️ [ Ссылка ]

**RECIPES**

**Tofu 'Egg' Patties**
1 block extra firm tofu
1 tbsp tahini
1 tbsp soy sauce
1 tsp dijon mustard
2 tbsp chickpea flour
1 tbsp nutritional yeast
½ tsp kala namak
½ tsp garlic powder
½ tsp onion powder
⅛ tsp turmeric
Ground black pepper to taste
2 to 3 tbsp water to thin

1. Preheat oven to 375F, lightly oil a parchment lined baking tray, set aside.
2. Combine all sauce ingredients in small bowl until its a creamy, smooth batter. Add more water as needed until it resembles a slightly runnier pancake batter.
3. Pat dry the block of tofu and cut in half width-wise. Turn each half on its side and slice in ¼” to ½” thick slices. You should get 8 slices
4. Dip each slice into the eggy paste on both sides, shaking or scraping off any excess on the side of the bowl. Place each slice on the lined baking tray. Spread any leftover batter on the slices. Bake for 25 to 30 minutes, or until the edges of each tofu egg patty are slightly golden and crisp.
5. Enjoy right away in sandwiches, wraps or on toast, or let cool and store in a sealed container in the fridge for up to 5 days.

**Mashed Chickpea Salad**
3 cups cooked chickpeas
2 stalks celery, finely diced
½ a medium onion, finely diced
¼ cup vegan mayo
⅓ cup diced sweet pickles OR ⅓ cup sweet green relish
2 tbsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
salt and pepper to taste

1. In a large mixing bowl, add the cooked chickpeas and mash well with a fork or potato masher. Add all remaining ingredients to the bowl and mix well to combine

**Curried Lentils**
1 tbsp oil
2 tsp mustard seeds
1 small white or yellow onion, chopped
1 chopped tomato or 1 cup canned diced tomatoes
1 tbsp curry powder
2 cloves garlic, minced
1½ cups dried split red lentils
3 cups water or veg broth
¾ tsp salt
Freshly cracked black pepper
¾ cup vegan sour cream or plain vegan yogurt
Juice of 1 lime

1. Heat the oil in a large heavy pot over medium heat. Once the oil is shimmering, add the mustard seeds. Once they start to pop add the onion and tomato. Cook, stirring frequently until the onion has softened and is nice a fragrant and the tomatoes have released their juices, about 6 to 7 minutes. Stir in the curry powder and minced garlic. Continue to cook, stirring frequently for about 2 more minutes.
2. Add the red lentils and water/broth to the pot. Bring the mixture to a boil then turn heat to low. Cover and simmer until the lentils are tender, about 15 minutes. Uncover the pot and stir in the sour cream, lime juice, salt and pepper. Keep simmering uncovered until the lentils have thickened slightly and the sauce is hot once again.
3. For a creamier texture, use an immersion blender and partially blend the lentils to your liking (even just a couple pulses is fine).
4. Serve right away with flatbread, pita, with a grain or on its own, or transfer to storage containers and refrigerate for up to 5 days.


**Tomato Basil White Bean Dip**
1 can white beans
¼ cup sun-dried tomatoes in oil
2 tbsp nutritional yeast
1 tsp garlic powder
Salt and pepper to taste
Juice of 1 small lemon
¼ cup fresh basil leaves

1. Combine all ingredients in a food processor and blend until smooth.


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