Mexican-Inspired Vegan High Protein Meal Prep

Are you on the hunt for a delicious, protein-packed vegan meal prep idea that brings a burst of Mexican flavors to your plate? Look no further! In this article, we’re diving into the world of “Vegan High Protein Meal Prep” with a twist of Mexican inspiration. Whether you’re a seasoned vegan or just exploring the plant-based lifestyle, this article has you covered. Let’s get started with the basics. You can also view my full collection of plant based meal prep recipes here.

Ingredients & Substitutions

Before we embark on our culinary journey, let’s take a closer look at the key ingredients that make this meal prep a wholesome delight. You’ll need:

Couscous (For gluten-free option see notes below):

• 1 cup whole wheat couscous (uncooked)
• 2 tbsp taco spice blend
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn

Vegan Beef:

• 1 ¼ cups TVP
• 1 ¾ cups veg broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp taco seasoning
• 4 cups baby spinach, chopped

Toppings:

• 1.5 cups cherry tomatoes, halved
• 1 cup salsa
• ¼ cup Greek yogurt or sour cream (vegan)
• 2 ripe avocados
• Hot sauce (optional)
• 1 lime cut into wedges

Substitutions:

For those with gluten sensitivities or following a gluten-free diet, you can replace couscous with quinoa. Here’s how to do it: Cook ⅔ cup dried quinoa with 1 ⅓ cups of water or low-sodium vegetable broth as a couscous replacement.

Helpful Tools

To make this meal prep a breeze, you’ll want to have a few helpful tools on hand:

• Large mixing bowls
• A medium-sized saucepan
• Cooking utensils
• Meal prep containers

How To Make This Recipe

Now, let’s roll up our sleeves and dive into the step-by-step process of creating this Mexican-inspired high protein vegan meal prep:

Start by preparing the couscous. Combine the taco spice and couscous, following the package instructions. Typically, add 1.5 cups of boiling water to 1 cup of couscous in a large bowl, cover for 5 minutes, and then fluff with a fork. Allow the couscous to cool.

Add the black beans and corn into the couscous mixture, stir to combine, then set it aside.

In a pan on medium heat, add the TVP, vegetable broth, tomato paste, soy sauce, and taco seasoning. Cook for about 3-4 minutes or until the liquid absorbs. Then, add the chopped spinach and sauté until wilted, about 1-2 minutes.

Finally, assemble your meals by dividing all the ingredients into 4 separate containers. To keep the avocado fresh, add it the morning of, and squeeze some lime over it before enjoying.

Tips & Tricks

• To save time during the week, you can prepare the TVP mixture in advance and refrigerate it, assembling your meals as needed.
• Feel free to customize your toppings with additional veggies, herbs, or your favorite vegan cheese.
• Adjust the level of spiciness to your taste by adding more or less taco seasoning and hot sauce.