Jess Beautician | Work Breakfast & Lunch Meal Prep (Vegan) AD | JessBeautician @JessicaBeautician | Uploaded August 2024 | Updated October 2024, 6 hours ago.
Get 10% across the Elephant Box website with code JESS10 (Valid until 31st September 2024). Shop here: https://elephantbox.co.uk. This video is sponsored by Elephant Box.
Elephant Box Prep & Store Containers: https://rb.gy/vwnreo
Twist & Lock Leakproof Canisters: https://rb.gy/wtf8vn
Dressing Pots: https://rb.gy/lhgrc7
Spork: https://rb.gy/mgto7u
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SALTED ALMOND & MAPLE GRANOLA
100g whole almonds
2 1/2 cups of rolled oats
1 tsp ground cinnamon
Pinch of sea salt
1/2 cup of maple syrup
1/3 cup smooth almond butter
1/4 cup of melted coconut oil
Vegan protein yoghurt, berries & cherries, to serve (suggestion)
Roughly chop the almonds for a variation of smaller pieces as well as chunkier pieces for texture. To a bowl, add the rolled oats, the chopped almonds, cinnamon and salt. Combine everything well. In a separate bowl, add the maple syrup, almond butter and melted coconut oil, and mix together until smooth. Pour the wet mixture into the dry and stir to coat everything. Add that to a large, shallow pan and toast it off - it takes around 20 minutes on medium and turning constantly, until it becomes more dry in texture. Alternatively, place on a baking tray and bake for around 30-40 minutes, turning occasionally. Once done, allow to cool and store in the 1 litre Prep & Store container, in a cool, dry place for up to 5 days. Serve with vegan yoghurt, berries and cherries.
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CRISPY SMASHED POTATO & CHICKPEA SALAD
16 baby new potatoes
Olive oil, to drizzle
Sea salt & black pepper
1 stick celery, chopped
6 radishes, thinly sliced
Handful of fresh dill, minced
Handful of fresh mint, minced
100g green beans, trimmed & halved
500g queen chickpeas, drained & rinsed
Handful fresh basil
FOR THE DRESSING:
1 tbsp of olive oil
1 tsp of agave
Zest & juice of 1/2 lemon
Small handful fresh dill, finely chopped
Boil the new potatoes until a fork can easy pierce them. Drain and place on a baking tray. Carefully use smash using a glass or mug, then drizzle with olive oil, coat on each side and season with salt and pepper. Place the potatoes in a preheated oven for around 30-40 minutes until golden and crispy.
Cook the green beans in a pan of boiling water for around 4-5 minutes until tender, then drain. Once cool, add the smashed potatoes to a bowl with the cooled green beans, chickpeas, celery, radish, dill and mint, then tear in the basil, and combine. For the dressing, mix the olive oil with the agave, lemon zest and juice, and the finely chopped fresh dill. Pour over the salad immediately before eating to prevent the salad from going soggy. Store the Crispy Smashed Potato & Chickpea Salad in the 2.4 litre Prep & Store container, and this will keep in the fridge for 3 days.
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HEIRLOOM TOMATO & BASIL GALETTE
For the dough:
1 1/2 cups spelt or plain flour
Sea salt
1/3 cup of plain vegan yoghurt
3 tbsp of olive oil
For the filling:
1 block firm tofu, 280g
2 tbsp nutritional yeast
Zest & juice 1/2 lemon
3 large tomatoes
Sea salt
Fresh basil leaves, chopped, for garnish
Plant milk, for brushing
Slice the tomatoes thinly and spread out on a clean tea towel, salt on both sides, then turn over and repeat on the other side. Set aside.
For the dough, add flour to a bowl with salt and combine. In a separate bowl, whisk the vegan yoghurt and olive oil - don’t worry if this separates. Add the wet ingredients to the dry and carefully combine using a fork, once it forms a crumble like texture, then add 1 tbsp of cold water in at a time and bring together to form a ball using your hands - I find 2-3 tbsp of water is enough. Place the dough on a flat surface and roughly mould into a ball - this can then be stored in any of the Prep & Store containers - I used the 2.4 litre container - and placed in the fridge to chill for 1 hour.
Make the filling by adding the tofu to a food processor with the nutritional yeast, lemon zest and juice, and salt, then pulse to form a crumbled texture. After an hour remove the dough from the fridge, place on a floured surface and roll into an oval shape, around 1cm thick. Transfer onto a lined baking tray, press the tofu filling into the centre, leaving enough of a border of pastry around the edge. Layer the tomatoes on top, then gently fold the pastry edges over the tomatoes. Brush the tomatoes with a little oil, then brush the pastry edges with plant milk. Place in a preheated oven at 180 degrees celsius for 30 minutes. Remove and allow to cool. Cut into slices and add on fresh basil. Store in the 2.4 litre Prep & Store container - layer 2 at a time with parchment paper between - refrigerate for 3 days.
[Gift]
Some products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
Affiliate
Some links may be affiliate links and are marked with ‘*’, which means I may receive a small commission from any items purchased through these links.
Get 10% across the Elephant Box website with code JESS10 (Valid until 31st September 2024). Shop here: https://elephantbox.co.uk. This video is sponsored by Elephant Box.
Elephant Box Prep & Store Containers: https://rb.gy/vwnreo
Twist & Lock Leakproof Canisters: https://rb.gy/wtf8vn
Dressing Pots: https://rb.gy/lhgrc7
Spork: https://rb.gy/mgto7u
—————————————————————
SALTED ALMOND & MAPLE GRANOLA
100g whole almonds
2 1/2 cups of rolled oats
1 tsp ground cinnamon
Pinch of sea salt
1/2 cup of maple syrup
1/3 cup smooth almond butter
1/4 cup of melted coconut oil
Vegan protein yoghurt, berries & cherries, to serve (suggestion)
Roughly chop the almonds for a variation of smaller pieces as well as chunkier pieces for texture. To a bowl, add the rolled oats, the chopped almonds, cinnamon and salt. Combine everything well. In a separate bowl, add the maple syrup, almond butter and melted coconut oil, and mix together until smooth. Pour the wet mixture into the dry and stir to coat everything. Add that to a large, shallow pan and toast it off - it takes around 20 minutes on medium and turning constantly, until it becomes more dry in texture. Alternatively, place on a baking tray and bake for around 30-40 minutes, turning occasionally. Once done, allow to cool and store in the 1 litre Prep & Store container, in a cool, dry place for up to 5 days. Serve with vegan yoghurt, berries and cherries.
———————————————————
CRISPY SMASHED POTATO & CHICKPEA SALAD
16 baby new potatoes
Olive oil, to drizzle
Sea salt & black pepper
1 stick celery, chopped
6 radishes, thinly sliced
Handful of fresh dill, minced
Handful of fresh mint, minced
100g green beans, trimmed & halved
500g queen chickpeas, drained & rinsed
Handful fresh basil
FOR THE DRESSING:
1 tbsp of olive oil
1 tsp of agave
Zest & juice of 1/2 lemon
Small handful fresh dill, finely chopped
Boil the new potatoes until a fork can easy pierce them. Drain and place on a baking tray. Carefully use smash using a glass or mug, then drizzle with olive oil, coat on each side and season with salt and pepper. Place the potatoes in a preheated oven for around 30-40 minutes until golden and crispy.
Cook the green beans in a pan of boiling water for around 4-5 minutes until tender, then drain. Once cool, add the smashed potatoes to a bowl with the cooled green beans, chickpeas, celery, radish, dill and mint, then tear in the basil, and combine. For the dressing, mix the olive oil with the agave, lemon zest and juice, and the finely chopped fresh dill. Pour over the salad immediately before eating to prevent the salad from going soggy. Store the Crispy Smashed Potato & Chickpea Salad in the 2.4 litre Prep & Store container, and this will keep in the fridge for 3 days.
——————————————————
HEIRLOOM TOMATO & BASIL GALETTE
For the dough:
1 1/2 cups spelt or plain flour
Sea salt
1/3 cup of plain vegan yoghurt
3 tbsp of olive oil
For the filling:
1 block firm tofu, 280g
2 tbsp nutritional yeast
Zest & juice 1/2 lemon
3 large tomatoes
Sea salt
Fresh basil leaves, chopped, for garnish
Plant milk, for brushing
Slice the tomatoes thinly and spread out on a clean tea towel, salt on both sides, then turn over and repeat on the other side. Set aside.
For the dough, add flour to a bowl with salt and combine. In a separate bowl, whisk the vegan yoghurt and olive oil - don’t worry if this separates. Add the wet ingredients to the dry and carefully combine using a fork, once it forms a crumble like texture, then add 1 tbsp of cold water in at a time and bring together to form a ball using your hands - I find 2-3 tbsp of water is enough. Place the dough on a flat surface and roughly mould into a ball - this can then be stored in any of the Prep & Store containers - I used the 2.4 litre container - and placed in the fridge to chill for 1 hour.
Make the filling by adding the tofu to a food processor with the nutritional yeast, lemon zest and juice, and salt, then pulse to form a crumbled texture. After an hour remove the dough from the fridge, place on a floured surface and roll into an oval shape, around 1cm thick. Transfer onto a lined baking tray, press the tofu filling into the centre, leaving enough of a border of pastry around the edge. Layer the tomatoes on top, then gently fold the pastry edges over the tomatoes. Brush the tomatoes with a little oil, then brush the pastry edges with plant milk. Place in a preheated oven at 180 degrees celsius for 30 minutes. Remove and allow to cool. Cut into slices and add on fresh basil. Store in the 2.4 litre Prep & Store container - layer 2 at a time with parchment paper between - refrigerate for 3 days.
[Gift]
Some products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
Affiliate
Some links may be affiliate links and are marked with ‘*’, which means I may receive a small commission from any items purchased through these links.
