I went on a road trip to the LA area this past weekend — which I’ll do a blog post about — and did a meal prep Monday. I intended on making things that were quick, which I did for breakfast and lunch, but I somehow ended up making stuffed peppers for dinner, which were a little more involved.
For breakfast, I made something high in protein: scrambled tofu with Soyrizo (soy chorizo), bell peppers, and black beans.
For lunch I had tofu sauteed with zucchini and yellow zucchini, with a side of rice. I don’t normally eat white rice but I needed it for the stuffed peppers and accidentally made too much.
I used my tofu press for the first time. I like how it works more quickly than my normal method of using heavy objects around my apartment.
For dinner I made Italian stuffed peppers, which I adapted the recipe for from Laura in the Kitchen. I veganized her recipe by using Yves veggie ground round instead of ground beef, Daiya mozzarella instead of regular mozzarella, and not adding egg. The recipe calls for charring the skin of the bell peppers directly over your gas burners, then peeling the skin off. It looks weird and seems dangerous but it’s really not, and the flavor you get from doing it is delicious.
I like this recipe because it’s low carb (aside from the small amount of rice inside) but really warm and filling.
I hope you’re having a good week! Stay tuned for my road trip blog post. I went to Disneyland and a couple of interesting vegan restaurants in LA.