A lot of elbow grease goes into cooking 100% plant-based meals from scratch… every single day.
To combat cutting board fatigue, I allocate around an hour a week to prep as many veggies as possible.
I have found that time to be quite therapeutic, and consider it my most intentional meditation practice of the moment. With nothing but a knife in my hand and a whole pile of veggies to break down, I enjoy leaning into the flow state that an hour of chopping brings.
Plus, the prep-work eliminates a lot of irritability that can erupt when I am starving and want to throw something together incredibly fast. It’s a win-win.
My Meal Prep Routine
Mirepoix is a must (onions + carrots + celery), so I always have a lot prepped in order to quickly toss into a hot pan and get a meal going.
I dice most of my veggies so they can easily be thrown into salads, soups, or sautéed. For quick snacking I’ll do one container of assorted matchsticks, but I don’t veer far from those two shapes. I like to keep my knife-work simple.
My Top Veggies to Prep:
- Assorted Bell Peppers
- White Onion
- Red Onion
- Red or Green Cabbage
I have found these veggies to be the most durable once they’ve been sliced and diced. Items like tomatoes, cucumbers, herbs and garlic don’t hold up as well, so they’re kept intact until I need them.
I also make a batch of chickpeas (pressure cooked, sometimes made into hummus), and guacamole. I’ll often make a batch of black beans as well.
That little container in the middle with the darker green stuff is chopped garlic scapes, which are all over the garden right now. Here’s what they look like pre-chopping…
I have zero plastic in my kitchen, so all meal prep results end up in glass storage containers. I love them.
In addition to the veg + legume + guacamole prep, I also make almond milk and almond butter, which I’ll address in a different post.
And that’s about it – my super simple, relaxing, and headache saving meal prep routine.