I have people ask me all the time about my Sunday Funday food prepping. Often times people only see my results on social media of one item, not realizing the effort and hours that go into prepping entire lunches or dinners for a few days. It's extremely time consuming and leaves my kitchen in monstrous state every week. However, food prepping like this is worth every minute in the end. Anyone can do it, you just need a little bit of time. That being said, these two easy vegan recipes were both made in 2 hours time, and will be breakfast and lunch for the next few days. Try them out yourself, and I hope you do something fun this Sunday!
Spicy and Sweet Cauliflower Buffalo Wings
Ingredients:
1/2 head of fresh cauliflower
1/2 cup hot sauce
3/4 cup almond milk (unsweet)
1/2 cup flour
1 tbsp. garlic powder
1/2 cup vegan BBQ sauce (like mine! View the recipe ---> here)
1 tbsp. nutritional yeast
1 pinch smoked paprika
1 pink onion powder
Coating for broil:
1 tbsp. melted vegan butter
1/4 cup hot sauce
1/4 cup vegan BBQ sauce
Directions:
Preheat oven to 400 degrees F. Rinse the cauliflower and cut the florets off the head of cauliflower. Set aside. In a medium sized bowl, whisk together the flour, garlic powder, smoked paprika, onion powder, and nutritional yeast. Next, whisk in the hot sauce and BBQ sauce.
Add the cauliflower florets, and coat completely. Place on a cookie sheet, lined with foil and non-stick spray. Bake at 400 degrees F for 20 minutes. Remove and let cool slightly.
In a small bowl, whisk together the melted vegan butter, hot sauce, and BBQ sauce. Add the cauliflower and toss in the sauce. Place back in oven on broil and broil for 20 minutes, flipping halfway. Serve warm with celery and vegan ranch, blue cheese, or alone. These are spicy, so a cooling sauce will definitely be a good addition.
I have these babies set aside for lunch for two days, to serve alongside a tasty, vegan pasta salad I already made.
Banana Bread Muffins
Ingredients;
3 ripe bananas
1 tsp. pure vanilla extract
1 vegan egg
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup natural sugar
1/2 cup softened butter (or 5 tbsp. vegan butter at room temperature)
Dash of cinnamon
Dash of nutmeg
Directions:
Preheat over to 350 degrees F.
In a medium sized bowl, mash the bananas. Next, add the vanilla extract, vegan egg, sugar, and butter. Whisk together well. In another medium sized bowl, whisk the flour, baking soda, salt, cinnamon and nutmeg.
About 1/4 cup at a time, add the dry ingredients to the wet. Whisk together until well combined. Set aside.
Spray a 12-count cupcake tray with non-stick spray. Flour the tins and tap out any excess flour. Fill the tins with about 2 tbsp. of banana bread mix at a time. Tap to even out and bake at 350 degrees F for 30-35 minutes, until golden brown. Set aside and let cool.
These easy, and yummy classics of mine will breakfast and snack for me for the rest of the week. Store in airtight container and eat within the week.
Enjoy!