Bulk Food Prep // Vegan, oil free, wfpb // 100 lbs Lost // Lentil Sloppy Joe, Protein Curry & Starch

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

For bulk meal prep this week I decided to only make 4 breakfasts and 4 lunches because I am off Friday this week. This way I don’t have too much prepped in my fridge and it gives me a chance to change it up at the stop of the week.

I prepped 7 suppers (14 meals because it served both my husband and I). When Friday comes along I can either determine to eat leftovers for lunch, or I can make something different and serve the prepped food for supper Saturday and Sunday. (I work nights this coming weekend… so it might be mice to have some hearty meals prepped.)

Instant Pot Potatoes:

put 1 c of water in the bottom o the instant pot. I then put my trivit in the IP and the cleaned potatoes on top. Pressure cook on hight for 12 mins and then allow the pot to NPR. Store the potatoes in a uncovered bowl in the refrigerator for the week once they are cooled.

Today I cooked about 5 lbs of potatoes.

Instant Pot Rice: (8, 1 c servings for us)

4 c water
2 c rinsed brown rice

Using the rice function cook the rice in the instant pot and allow to NPR.

This made 8 c of cooked brown rice for me.

Lentil and Walnut Taco Filling: (8 servings for us)

680 ml of tomato sauce (oil free if possible)
1/4 c tomato paste
1 c veggie broth (I used 1 c water and 1 tsp better than bouillon)
1 onion chopped
1 c green lentils
1 c mixed lentils (or use another cup of green lentils or 1 c of red lentils)
1/2 c chopped walnuts
2 tbsp mustard
1 tbsp apple cider vinegar
2 tbsp minced garlic
3 tbsp maple syrup
2 tsp oregano
2 tsp smoked paprika
1/2 tsp black pepper

1 c water (to be added 1/2 way through cook)

put all ingredients in a slow cooker. Cook on high for 3 hours. Stirring occasionally. Add an additional cup of water 1/2 way through the cooking time.

Store in airtight containers to use throughout the week. This week I served this on top of precooked potatoes or with some brown rice and veggies.

Protein Curry in the Instant Pot: (6 servings for us)

1/2 c red lentils
1/2 c green lentils
1 can chickpeas drained and rinsed
1/2 block of tofu (cubed small)
1 bell pepper, chopped
1 onion, chopped
2 c frozen butternut squash (can sub fresh or sweet potato)
2 tbsp minced garlic
1 tbsp curry powder
1 tbsp Garam Masala
1 c plant milk (I prefer coconut, but used soy today)
2 c water
1 tbsp veggie broth base (taste of India) – This is optional

Add all ingredients to the instant pot. With the lid set to sealing pressure cook on high for 20 mins. Allow the pot to NPR.

I divided this into 6 servings and served on top of pre-cooked potatoes or brown rice with a side of steamed veggies.

Overnight oatmeals (I made 8 servings):

6 c oats
6 c water
4 tsp cinnamon
1/2 c chia seeds
4 mashed bananas

Mix based ingredients together and divide evenly between 8 air tight containers.

2 – I added 1 tbsp cocoa powder and some frozen cherries
2- I added some powdered peanut butter and jam with some frozen mixed berries on top
2 – I added frozen mango and blueberries to the top
2 – I added frozen mango and strawberries to the top

Chickpea Salad: (served 8 for us)

2 cans chickpeas (mashed about 75%)
1 cucumber sliced
1 carrot grated
1 c grapes quartered
1/3 c chopped pickles
3-4 tbsp minced garlic
3-4 tbsp relish
3-4 tbsp lemon juice
1/2 c hummus of choice (I used my lemon pepper hummus) add 3-4 tbsp of water to water it down to use as a sauce.
3 tbsp mustard
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp celery salt
2 tsp dried dill

Mix all ingredients together and store in an air tight container in the fridge for the week.

I served the chickpea salad either on top of rice or homemade bread this week. I didn’t record the whole bread making process, but I will link my previous video explaining it here.


Lemon Pepper Hummus:

4 c chickpeas (2 cans)
2 tbsp white vinegar
2 tbsp minced garlic
1/4 c tahini
1/3 c lemon juice
1/2 tsp cumin
1/2 tsp salt
1 tsp lemon pepper
1 tsp black pepper
1/4 tsp red pepper flakes
1 c water

put all ingredients into a high speed blender and blend until smooth. Store in an airtight container in the fridge for up to 5-7 days.

** If using canned chickpeas I would only drain one of the cans. Add one can of chickpeas (including the aquafaba) as well as 1/4 c of water. You can slowly add water as needed to acquire to your desired texture.

I find when I cook chickpeas from dried they seem to require more water to make hummus than the chickpeas from the can. Always begin with less water, you can always add, but its harder to fix it once you’ve added too much water.

I also peeled and chopped 4 lbs of carrots. I stored them in an air tight container in the fridge covered in water. This is the first time that I stored them covered in water. I’ve heard this keeps them fresh longer. I’ll report back 🙂

Music: Pancakes
Musician: @jeff kaale

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