Vegan Family Meal Prep Recipes

Happy New Year everyone! I hope you are all having a positive 2018 so far.

This week over on our family channel you can see me preparing some very simple vegan family favourites. Below I have added the recipes so you can see exactly what you need and how to throw it together. These recipes really are super easy and adaptable so please do use your favourite vegetables and seasonings for each and just use the below as the skeleton so to speak. Each week I try and cook up a big batch of a couple of dishes so that we never get caught out without dinner. Today I’m sharing with you our absolute favourite which is an amazing lentil and vegetable curry with amazing flavours and plenty of your five a day for the kids. The cheeky chickpea salad was a complete game changer for our lunches and it never gets boring as you can adjust the flavour profile each time and even serve it with some of the roasted sweet potatoes from below.

I hope you enjoy these recipes and please do let me know if you would like to see more of the same as cooking is one of my absolute favourite things to do.


Roasted Sweet Potatoes

2 – 4 Sweet potatoes

1tsp Smoked paprika

Olive oil

Salt and pepper

  1. Roughly chop your sweet potatoes into pieces about half the size of a decent roast potato.
  2. Pop in an oven dish and drizzle with oil.
  3. Sprinkle on your smoked paprika and finish with a sprinkle of salt and pepper.

Tumeric Roasted Cauliflower

1 Whole head of cauliflower (or frozen bag)

1tsp tumeric

Olive oil

Salt and pepper

  1. If using fresh wash your cauliflower and separate into florets. If using frozen you can skip this step.
  2. Pop in an oven dish and drizzle with oil.
  3. Sprinkle on your turmeric and finish with a sprinkle of salt and pepper.

Lentil and Vegetable Curry

1 onion (sliced)

1 pepper (sliced or diced)

2 x large mushrooms or handful of chestnut mushrooms (diced)

Olive oil

Curry paste of choice (I used Geeta’s Tikka Paste sachets x 2)

100g red lentils

200ml water

1 tin chopped tomatoes

1 tin coconut milk

2 tins Lentils Vert

Couple of handfuls of spinach

Salt and pepper

  1. Heat oil in a large pan. Once it has heated add the onion, pepper and mushroom and fry until softened.
  2. Add curry paste and allow to cook together for around two minutes.
  3. Meanwhile rinse your red lentils for at least 30 seconds under cold water.
  4. Add your red lentils to the pan and mix together before adding in your water, tomatoes and coconut milk.
  5. Allow this to cook stirring occasionally for five to ten minutes and while it is cooking drain and rinse your two tins of lentils vert.
  6. Add your lentil to the pan and cook with lid off for at least another ten minutes so red lentils have completely softened.
  7. I recommend continuing to cook for an extra 20 minutes or so to get the best flavours but if you are in a rush it will be ready to eat. Keep an eye on the liquid and add some more water if desired or it is drying out. You want to be left with a nice semi thick sauce.
  8. A few minutes before serving add a couple of big handfuls of spinach to the pot and allow to wilt down.
  9. We usually serve this with some brown rice, turmeric roasted cauliflower and green veg. This should also make enough for one to two more meals for the whole family depending on the size and appetites of your family. Enjoy!

Gorgeous Greens Soup

Olive Oil

6 cloves of garlic (roughly sliced)

2 whole heads of broccoli (cut into florets)

1 packet spring greens (200g)

1 packet of baby spinach (100g)

1 ½  tsp turmeric

1 ½ tsp smoked paprika

2 tins of cannellini beans

1 tin of butter beans

A handful of coriander

1 lemon

700ml of water

Salt and pepper

  1. Heat oil in a large pan. Once it has heated add the garlic and cook gently for a couple of minutes making sure it doesn’t burn.
  2. Add in the broccoli and fry with the garlic for around 5 minutes.
  3. Add in the spring greens and spinach and cook for a further five minutes.
  4. Add your turmeric and smoked paprika.
  5. Drain and rinse your beans and add to the pan to soften for a couple of minutes.
  6. Squeeze in your lemon juice and add a handful of coriander before transferring to your food processor/blender.
  7. Blitz until smooth and season to taste.

Homemade Smoky Baked Beans

Olive Oil


½ tbsp. Smoked Paprika

2 tins chopped tomatoes

200ml water or stock

1 tbsp maple syrup

4 tins haricot beans

Herbs of choice (oregano/thyme/rosemary)

  1. Heat oil in a large pan. Once heated add garlic and fry for a couple of minutes on medium/low heat along with your smoked paprika.
  2. Once garlic has softened add in your tinned tomatoes and water or stock along with the maple syrup.
  3. Allow to reduce for around ten minutes until glossy before adding your beans.
  4. Drain and rinse beans and add to the pan.
  5. Cook for another 15 minutes stirring frequently and top with your favourite herbs.
  6. Season with salt and pepper and you are good to go. We enjoy these on jacket potatoes or toast, hashed with potatoes or as a grilled breakfast.

Cheeky Chickpea Salad

2 tins Chickpeas

Extra virgin olive oil

Salt and pepper

Chilli flakes

1 Tin of sweetcorn

Handful of oven roasted or sundried tomatoes

3 Spring onions (sliced)

Handful of chopped chives

3 Tomatoes (sliced or diced)

½ Cucumber (sliced or diced)

1 Avocado

Lemon juice

Rocket and hummus to serve

  1. Mash your chickpeas with a fork to desired texture.
  2. Drizzle with olive oil and season the chickpea base to taste with salt, pepper and chilli flakes.
  3. Add a tin of sweetcorn, sundried tomatoes, spring onions and chives and mix.
  4. Either mix in your diced tomatoes and cucumber or layer slices on top of the salad.
  5. Add sliced avocado and drizzle with lemon juice to preserve. You are best to add this each day if using for a few lunches.
  6. Serve with rocket and hummus. Enjoy!

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