1 cup cooked quinoa

1 handful red bell pepper strips

 1 handful yellow bell pepper strips

1 1/2 handfuls sliced mushrooms

3 jicama shells

 few tablespoons vegetable broth

garlic clove to taste

black peppercorn to taste

vegan Caesar dressing to taste

I liked to meal prep quinoa. So, I just got some out of the refrigerator to prepare these tacos.

First, I chopped and cleaned the veggies.

Next, I sautéed the peppers & mushrooms with seasonings in vegetable broth.  I used just enough vegetable broth to sauté the veggies to my liking.

I add my quinoa and let all the flavors blend. Lastly, I prepare my tacos with vegan Caesar dressing on the side.

Tip: If you don’t have your quinoa already prepped, you can get some quinoa in a bag. Make sure you rinse it first. Let it boil in the vegetable broth while the mushrooms and veggies are sautéing. They both will be ready around the same time.

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3 slides tempeh cut in chunks

1 cup sweet potatoes cut in cubes

1 to 1 1/2 handful kale

1 to 1 1/2 handful spinach

1 to 1 1/2 handful broccoli forets

1 1/2 cup vegetable broth

garlic cloves to taste

crushed red pepper to taste

smoked paprika to taste

black peppercorn to taste

splash of coconut aminos

Tip: Coconut Aminos is a great alternative for soy sauce

First, I cut up tempeh and put it in a small pot with vegetable broth. I use about one cup of vegetable broth.
I let it cooked for about 30 minutes. This gets the bitterness out of it. Then, it will take on the flavor you season it with better.

During the last 15 minutes of the tempeh cooking, I add a chopped garlic clove and a splash of coconut aminos. I also washed & cut up the veggies. I put the sweet potato cubes in a pot and let them boil for 15 minutes.

Since the sweet potatoes are cut up in very small cubes, it does not take long for them to cook.

I also put all the green veggies in a separate saucepan with vegetable broth (about 1/2 cup), seasonings, and a splash of coconut aminos. I let them sauté’ for 15 minutes.

After the tempeh and sweet potato cubes are finished, I transfer them to the saucepan with the veggies. I let everything cook together for a couple of minutes so all of the flavors can mix together.

Next. I dress my plate. Viola, lunch is ready.

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1 cup cooked lentils

1 cup frozen okra

1 tbsp tomato paste

1/2 cup dice tomatoes

1/2 vegetable broth

red crushed pepper to taste

garlic cloves to taste

3 to 4 handfuls green cabbage

I already had cooked lentils in the refrigerator. Meal prep is a lifesaver. Meal prepping ingredients such as quinoa, chickpeas, beans, lentils, rice, etc. make eating healthy so much easier.

I clean & chop the green cabbage. Next, I place the green cabbage in a saucepan with vegetable broth, red crushed pepper, and garlic cloves. I let them cooked for about 20 minutes.

I put the vegetable broth, diced tomatoes, tomato paste & frozen okra in a saucepan. I let it simmer for about 10-15 minutes. If you want to add more vegetable broth, you can.

When the sauce is simmer to my liking, I add the cooked lentils and green cabbage to the saucepan. I let everything cook together for about five minutes.

Dinner is ready.

Additional info: Lentils are composed of protein and carbohydrates. They are a quick way to get protein and carb in your meal at the same time. 

You can still cook the lentils in the time frame with the rest of this dish. Brown lentils do not take long to cook. You can cook them for about 20 minutes. Just make sure you soak and wash them before you cook them.

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