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Name: Vegan Weekly Meal Prep, Erewhon-Style, Budget Friendly & Plant Based $55
Ingredients: 1 cup oats (blended into flour); 1 banana; 1 tsp baking powder; 1/2 tsp cinnamon; salt (Pinch salt); Water ( Water to thin); . . (Directions: 1. Blend all ingredients into a thick batter. 2. Let rest 5 minutes. 3. Cook pancakes in a lightly oiled skillet until golden on both sides.); 2 collard green leaves; 1/4 cup hummus; 1/2 avocado (sliced); carrots; 1 Cucumber (Cucumber sticks); . . (Directions: 1. Trim thick stem from collard leaves. 2. Spread hummus over leaves. 3. Layer veggies and avocado. 4. Roll tightly and slice in half.); 1 can chickpeas (drained); 1/2 can coconut milk; 1/2 can tomatoes (crushed); 1/2 tsp curry powder; Salt; . . (Directions: 1. Simmer chickpeas, coconut milk, tomatoes, curry powder, and salt until thick and creamy. 2. Serve warm.); 1 apple (cored and chopped); 1 banana (frozen); 1 tbsp almond butter (peanut butter); 1/2 tsp cinnamon; 1 cup almond milk (or any plant milk); salt (Pinch salt); . . (Directions: 1. Add all ingredients to a blender. 2. Blend until completely smooth and creamy. 3. Serve immediately.); 1 package pasta (kelp noodles); 1/2 cucumber (sliced); Shredded carrots; 1 tbsp peanut butter (Dressing)

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Vegan Weekly Meal Prep, Erewhon-Style, Budget Friendly & Plant Based $55 Read Article

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