Miso roasted root vegetables are a nice change of pace from roasting veggies with olive oil. It’s a taste of Vegan Meal Prep by JL Fields. Vegan meal prep is now officially a thing. The idea is to create make-ahead plant-based meals, portioned out for breakfast, lunch, and dinner.
Sometimes snacks and desserts are part of this planning ritual. As we all know, planning meals ahead takes the stress out of the daily “what to make” dilemma and makes for smart food shopping, too.
Let JL Fields guide you: While there are plenty of recipes and ideas for vegan meal prep online, sometimes it’s nice to hold a book in your hands. It’s somehow less overwhelming. Enter Vegan Meal Prep: Ready-to- Go Meals and Snacks for Plant-Based Eating by JL Fields. JL writes:
“In my latest cookbook, I have taken the concept of bulk cooking and turned it into a method for meal prep. With very — I mean very — simple recipes and a twist of flavor instruction to flex your culinary muscles, I’m helping you set up meals for the week …
I took a macrobiotic cooking class early on as a new vegan and it’s there where I learned how simply using rice vinegar and low-sodium tamari or soy sauce can add depth to simple soup and bean recipes. And, yes, even straightforward vegetables.”
- Learn more about miso in this site’s Guide to Miso.
- See lots more delicious roasted vegetable recipes.
Vegan Meal Prep by JL Fields is available wherever books are sold
About JL Fields: JL is the founder and culinary director of the Colorado Springs Vegan Cooking Academy. She is a Master Vegan Lifestyle Coach & Educator, Food for Life instructor, personal chef, and much more. She’s the author of several vegan cookbooks, most recently, Vegan Meal Prep. Visit her at JL Goes Vegan.
Recipe from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Plant-Based Eating, Rockridge Press © 2018 by JL Fields. Reprinted with permission.
- Nonstick cooking spray (optional)
- 8 ounces carrots (about 2 large)
- 8 ounces beets
- 8 ounces parsnip (about 2 medium)
- 8 ounces sweet potatoes
- 2 tablespoons white or red miso paste
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons tamari or soy sauce
- Preheat the oven to 425°F. Spray a rimmed baking sheet with nonstick cooking spray (if using) or line it with parchment paper.
- Wash and dice the carrots, beets, parsnips, and sweet potatoes into ½-inch cubes. [note: if organic and the skins are clean, you can just scrub well; otherwise, peel if you prefer.] Combine in a large mixing bowl.
- In a small bowl, whisk together the miso paste, vinegar, and tamari. Pour the sauce over the vegetables and toss to coat.
- Transfer to the baking sheet, and spray nonstick cooking spray (if using) over the vegetables. Roast for 30 to 40 minutes, until tender.
- Divide the vegetables evenly between 4 single-serving containers. Let cool before sealing the lids.
- Storage: Place the containers in the refrigerator for up to 1 week. To reheat, microwave for 1½ to 2 minutes or heat for 10 minutes in a toaster oven set to 350°F.
Amount Per Serving: Calories: 185Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 688mgCarbohydrates: 40gFiber: 7gSugar: 11gProtein: 4g
Nutrition data is always an estimate depending on program used to calculate and exact products used.
Here are some vegan meal prep posts from around the web to help you get into the swing of this practical trend.