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Eating a plant-based diet–one that embraces veggies and ditches the meat, eggs, and dairy–is one of the easiest ways to improve your health. Whether you’re ready to go entirely vegan or just want to incorporate more plant-based meals into your diet, Steph and Adam will show you how to plan and prep ahead, so your meals are ready to go when you’re ready to eat. Flexible meal plans include all your favorite foods and flavors, from mac and cheese to mashed potatoes, all made with plant-based, whole-food ingredients.
• Over 60 plant-based recipes for breakfasts, mains, snacks, and desserts
• Get-started guide walks you through the basics of plant-based eating and meal prep
• Soy-free, grain-free, and paleo-friendly tags make it easy to find recipes that fit your diet
• Flexible build-a-meal strategies let you choose your favorite flavors
• Easy-to-follow meal plans take the guesswork out of what to make
• Nutritional information for every recipe to help manage macros and achieve diet goals<
From the Publisher
Plant-based favorites from Steph and Adam
YouTube’s most popular meal preppers are back with fast prep day plans and delicious vegan recipes. They’ll show you how to plan and prep ahead, so your meals are ready to go when you’re ready to eat.
Learn about the benefits of plant-based eating and get Steph and Adam’s tips for stocking your pantry.
Meal Prep Made Easy
Six quick prep day plans guide you through each step, with shopping lists and advice for using your time efficiently.
Delicious Vegan Recipes
Over 60 make-ahead recipes that can be mixed and matched for meal prep.
In a large pot, combine quinoa and water. Cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and crack the lid. Let the quinoa cook for 12–15 minutes or until all the water has been absorbed. Set aside.While the quinoa cooks, dice the onion and red bell pepper. Drain and rinse the beans and corn. Wash and chop the cilantro (leaves only). In a large, nonstick skillet, heat the olive oil over medium-high heat. Add the onion and sauté for 3 minutes until fragrant. Add the red bell pepper and cook for 2 minutes. Add the cooked onion and pepper to the pot with the quinoa and stir to combine. Stir in the beans, corn, cilantro, salt, pepper, and cumin. Serve immediately or divide evenly among 6 meal prep containers. Top with sliced jalapeño, if using. Let cool completely before adding a lime wedge, putting on the lids, and refrigerating.
Storage: Refrigerate in airtight containers for up to 5 days
Over 60 plant-based recipes with a get-started guide on the basics of plant-based eating and meal prep
12 weekly meal plans, each with 4 unique recipes for 6 days of breakfasts, lunches, and dinners
Number of Recipes
Breakfast, mains, snacks, dessert
Breakfast, lunch, diner
Shopping Lists and Prep Day Plans