For meal prep this week, I'm prioritizing higher protein meals and using what I have on hand. I am so glad I could do that this week, and I only spent about $20 at the grocery store getting what I needed for the week.

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If you want to give these recipes a try or to meal prep, you will need to make additional servings to meet the amount of meals you want to make:
Tofu scramble: https://www.sweetgreensvegan.com/reci...

Breakfast sausage: https://www.sweetgreensvegan.com/reci...

Pickled onions: https://www.sweetgreensvegan.com/reci...

Cucumber Salad I made a hefty amount to last me for five days. Below are my suggestions for one serving of the salad, but if you want to make more than one serving, double or triple the ingredients:
2 mini cucumbers, diced
1/2 cup cherry tomatoes, cut into fours
1/4 cup diced fennel
2 tbsp diced red onions
1 garlic cloves, grated
1 tbsp fresh parsley
1 tsp dried Dill
2 tsp red wine vinegar
2 tsp olive oil
Salt and black pepper to taste

Falafel bow: Arugala, black lentils, falafel, cucumber salad, herby hummus, and pickled onions

Eggroll in a bowl I made a hefty amount to last me for five days. Below are my suggestions for one serving, but if you want to make more than one serving, double or triple the ingredients:
1 serving of plantbased grounds (I used pea protein crumbles)
1/2 cup red cabbage, sliced and cut into bitesized pieces
1 cup green cabbage, sliced and cut into bitesized pieces
1/3 cup grated carrots
1/4 cup diced onions
1/2 tbsp minced garlic
2 tsp minced ginger
12 tbsp coconut aminos or soy sauce
2 tbsp hoisin sauce
1 tsp rice wine vinegar
Salt, black pepper, and red pepper flakes to taste

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