Do You Hate Meal Prep? Do THIS Instead | Plant-Based Meal Planning Tips
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Do You Hate Meal Prep? Do THIS Instead | Plant-Based Meal Planning Tips
Meal prep isn’t for everyone—definitely not for me! In this video, I’ll show you how I approach meal planning without spending hours chopping and cooking on the weekend. I’ll share recipes, tips for making extras, storing leftovers, and my top 12 meal planning hacks to keep it simple and stress-free. Plus, shout-outs to some amazing viewers! 🌱✨
Find familiar recipes in our eBook, linked below, and stay tuned for details on our second print run!
Our Chickpea Chowder Live:
CHAPTERS
00:00 – Intro
03:22 – Plant-Based Meal Planning
12:30 – Creamy Moroccan Stew
14:52 – Mexican Bowl
19:17 – Tofu Nuggets
22:59 – Vegetable Stir-Fry
26:49 – Sneaky Veggie Pasta
30:20 – Taco Soup
32:39 – 12 Tips for Meal Planning Success
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42 Comments
Just a little polite message to anyone reading the comments, let’s get Jeremy up to 50k!!! If you are new to the channel, as well as subscribing, take a look back at all the videos – there is such a wealth of great tips, recipes and ideas.
I like to meal prep. However, i like to chop veggies that I can store in freezer bags so I can do "dump" meals.
I am 76, live on my own and on a strict budget. I always cook for three; for freezer, fridge and me. This way, I ensure I have food ready.
I absolutely DO batch cook, just for one person. I don't especially plan. I have a 6 litre pressure cooker and do a big pot of mixed whole grain "power porridge" with some fruit, seeds, nuts, usually also ginger, turmeric. Whole groats soaked overnight. Makes enough for a week and a half, I put 5 days in the fridge in glass containers, rest in freezer (mostly in BPA-free "deli" containers – UK "takeaway" style ones that are 1 litre and rectangular. Better use of space than the round kind popular in the US).
I also make a batch of soup/stew/pasta with sauce with whatever veg I have, and maybe a legume/ grain mix for salads. I'll add random veg from the garden or freezer to each portion, some random herbs, sauce, home made relish (sweet salt acid sour all at once) maybe bit of soy sauce, miso, seaweed etc. I can eat the same thing about 4 days in a row, any extra goes in the freezer.
Might do an oven full of roast veg too.
I make maybe sourdough and soy yoghurt from home made soy cream .
I'm happy to mostly eat soup or stew and salad. I think the only thing non one pot that I actually make is lentil balls (Sauce Stache recipe).
Just tried the creamy Moroccan stew from your cook book. Everyone loved it and we will have it again. You have brought the standards way up for our menus. Not ready to go back to boring.
I can’t seem to get enough Mexican food so I plan to make the Bowl and the soup.
Great video! At the end of the week I often make a big “clean out the fridge” salad. I call it C.O.R.N. – Clean Out Refrigerator Night 😁
Hello from Newberg, Oregon (USA). I'd love to get a hard copy of your cookbook if a new printing is done.
Appreciated your meal prep. I also hate meal prep. I usually buy a different protein each week and a couple of favorite vegs each week. I make about two servings of various meals. I get bored eating the same thing and will freeze something I dont feel like eating. Meal preppers are fabulous and I am so envious of their results. I am a failure (LOL) but its OK for me. HAPPY BIRTHDAY to you!!!
Thank you for sharing your tips 🙂 Here are some examples of how I batch prep:
– Instant pot multigrain mix: I cook a variety of grains together (millet, buckwheat, barley, farrow and steel-cut oats) and divide into freezer bags. Freezing and defrosting the grains creates a lovely pilaf texture and also forms resistant starch, which feeds your gut flora.
– Salad base: I cut/grate a variety of veggies (cabbage, celery, radishes, cucumber, peppers, herbs, carrots, beets etc.), which keeps well in the fridge for 3 days. I also batch prep a variety of salad greens and store them in a plastic bag. I make a full blender of salad dressing and freeze it in ice cube trays and then store the cubes in a freezer bag.
-Soups and curries: I make large batches and freeze in mason jars.
we store stuff in saved glass jars…..not just grains, beans etc…they can go in the freezer, on the shelf or in the fridge.
It was cute watching your dog rush in to eat the vegetable that jumped out of the pot when you were cooking stir fry.
I don't like slimy vegetbles, so I don't prechop cucumbers or tomatoes unless I"m going to use them the next day. However, taking tihe time to prechop carrots, celery, and onion at the beginning of the week really saves me time as I'm cooking. I also prewash and destem all my kales and greens and store them in tubs with a damp dish towel. They'll keep for more than a week this way and won't get tired.
You should try pickled jalapeno slices instead of olives on your bowls. Delcious!
Wonder about the tortilla chips you often reference. Since you eat oil free – what brand are you using?
I am the only plant exclusive eater in my house. I make half batches of pretty much everything I make and struggle to eat it before it goes bad. I make ranch and cheeze sauce as I run out. I will make 2 servings of brown rice when I make it. I do batch cook beans and put them in 1.5 cup servings and put them in the freezer. If I make a full batch of soup I can usually con my son into helping me eat it otherwise I will eat the same thing rotating it with other things I have in my fridge.
Another fantastic video Jeremy and good tips for meal planning. I only have to plan for one so it's easier than for you and others in the comments who are part of a family. Love 🥰 the video and love ❤ Jeremy and family (includes his YouTube family).
The text for your creamy Moroccan stew is actually the text for your Mexican bowl FYI
I have done batch cooking on Sunday for all our lunches and most of the dinners for the week since we can eat same thing all week. Salad or soup and few entrees. Now days steel cut oatmeal and a dessert. Shop at few stores Friday night or Sat. Been doing it for 15 years or so. If I don't then I have to cook midweek and might make bad decisions . Fruit ready to eat good for snacks on the go.
Once again, I see that we do things a lot alike. For meal planning, I have an app called "Paprika" that contains over a thousand recipes that I have downloaded off the internet – you just copy in the URL and it somehow figures it all out, even if it's part of a long blog, and gives you the basic recipe and instruction, nutritional info, whatever is included and includes where it came from and the URL if you want to watch a video, for instance. You can break them down into categories and I have one labeled "Butch" which means my husband really liked it. It also has a meal function that I use to actually plan out the week after checking my calendar for upcoming events. It has other functions, but those are the ones I use. For my grocery list (as well as other lists) I use AnyList which has a grocery template which is very customizable and shareable with other family members. It also has a PantyList template included that I also use. My biggest problem is picking out recipes, I also have a ton of cookbooks, but we do have a few fallbacks that are there almost every week and then I also try one or two new things – I am retired and love cooking, so not like it was when I was working and had kids. Labeling is really key, especially for leftovers and sauces. I keep a role of blue painter's tape and a Sharpie in the kitchen junk drawer. I also directly date most bottles, etc. that I open and are going to stay in the fridge – don't like wondering if my oat milk is a week old or a month old – spent my career working in a lab where you had to date everything as soon as it was opened, so that's kind of automatic for me. We eat leftovers either for lunch or dinner a couple times a week. This week I had a stomach bug all week, so kind of had to throw the whole plan out the window – flexibility is important. I keep premade rice/quinoa mixtures in the freezer and also packages of beans I have cooked equivalent to one can so easy to swap out in recipes. Not a fan of meal prep for the whole week. However, I do now keep a plastic basket from the Dollar Store in one of the vegetable drawers in our downstairs fridge which does contain cut up lettuce and kale and containers of cut-up onions, peppers and carrots so we can just pull that whole thing out anytime and make a salad – it's kind of the only way that I will eat salads consistently; I also keep a jar of nuts and seeds that I have toasted to sprinkle on the salads. Otherwise, chopping stuff up each time I want to make a salad just seems like too much trouble – yeah, it's really not, but that's the way it feels in my brain and so then I will reach for something crappy which my daughter and her boyfriend keep upstairs or the potato chips that sometimes I just can't help buying, they are my Achilles heel. You really packed a lot of valuable info in this video, especially great for newbies in the kitchen and also great to see many others are now sharing their tips as well.
Hello again from Ottawa Canada. I was sitting through this episode nodding my head and repeating "yup, yup, yup". In terms of meal prepping, I've found what works for me is to prepare two or three meals that keep and freeze well (favorites are chili, red lentil and bean soup, and chickpea and veggie curry) and then wing it the rest of the week with whatever is in the fridge and pantry. This way, I can cook when I feel like it or have time, and heat something up when I don't.
This is exactly the process I go through! Check the leftovers, look at the calendar, then plug in our favorites. We used to use notes and To-do to collaborate on our lists. I recently found Recipe Keeper, which replaces those and all the apps you mentioned. It's crazy what a game changer that app is. Every part of planning and shopping goes faster now.
Can you please go into more detail on how the rice setting on the instant pot works. Most information I am finding is for white rice or using the manual setting and not the rice setting. Thank you. I will be making the taco soup and a stir fry. My easy go-to meal is some type of bowl meal with greens, rice, or quinoa, some kind of bean, other veggies and a sauce. Whatever I have on hand. It's ever changing. Amazon sells a dissolvable food label you can write on. They work well in the freezer and easy to get rid of and change.
Great video! Any tips for meal planning for a toddler who changes what he will eat or not (mostly not) from day to day? 😩
Everything looked so good and easy thx ❤❤❤❤
Exactly how I do it! Except, I’m old-school, and use pen and paper! 😀 I keep a magnetic notepad on the fridge, and, as I’m running low, or out, of things, I will write it down throughout the week. Then, for meal planning, I look at my calendar for the week, and plan the meals accordingly. I make the grocery list according to ingredients needed for meals, and also from the list on the fridge; going in order of the store lay-out. 😀
Happy birthday 🎉
I try to do meal prep such as chopping, making rice or a grain etc for that evening, early in the day. I dislike doing it when its time to make dinner.
I make much more than needed for the week's lunches, saves time.
Love instant pot for big batches of soups,.sauces & casseroles.
I'm curious about trying some freezer meal prepping…like what I saw in a freezer fit video
What I read about the freezer fit concept/technique :
"Basically, a freezer meal is a make-ahead dish that’s chopped and prepared. Then, the dish is put in airtight containers or bags to freeze. After that, you can cook the meal simply using a Crockpot or Instant Pot."…or on the stove top or oven.
Have you ever prepped that way? I think there would be some benefits. Examples: taking to folks who could benefit from having some meals gifted to them, taking to gatherings where others don't eat the way you do (like holidays)
When i make a meal i make a big batch and freeze it and at some point i have alot of choice in the freezer i dont want to cook every day somthimes im to buzy or tirred to do it and than i can pull it out of the freezer❤❤❤❤
I love the creamy moroccan stew. Amazing taste! The raisins makes the trick. I serve it with some bulgur, since my kids really enjoy cooked grains.
When is your birthday
I’m fairly new to your channel (couple of weeks) and find your approach so easy & simple – and you’ve got a great sense of humor. I’d like to purchase your cookbook too. 🙂
I am so happy I found your channel. It was recommended on FB in a reply to a question on how to cook and save chickpea and aquafab. I am sharing your video with my daughter in hopes she will be inspired like me. They have 3 children and is trying to cook more WFPB meals. We have been WFPB for 4 years and I was getting a bit tired of deciding what to cook next. I needed the inspiration to plan ahead. I will use your tips to help. I have a stocked pantry and freezer because I spend months prepping (chopping freezing and dehydrating) the extra food from my veg/fruit garden. I visit the grocery store and Costco for things I don't make like bread, pasta or that I don't either grow or are out of season. Like you I like to cook in big batches so I can put 1-2 containers that hold 3 serving (1 for me, 2 for my husband) in the freezer or fridge. I need to think about what needs to be used up in the refrigerator and freezer when making a meal plan. 1) Breakfast easy: Overnight Oats. I make 8 at a time. Place in pint size large mouth mason jars. 1/8 cup OG rolled oats, 1/8 cup rolled rye or multigrain mix, 1 Tbsp ground flax, 1 Tbsp wheat germ, 1 tsp chia seeds, 1/2 tsp each beet powder and turmeric, 1 Tbsp dried powdered greens or fresh chopped handful from my garden, mix dry ingredients before adding soymilk, stir to make slurry, add more soymilk, if needed. Top with 1/2 cup frozen blueberries, 3 strawberries and pineapple. Microwave 1 1/2 minutes, pour into a bowl, add 1 Tbsp walnuts and granola. 2) Lunch: Our go to for lunch is black bean burgers on WW bread with lettuce, tomato, red onion and avocado. Today I am attempting to make Sheet Pan Burritos to freeze for anytime go to meal. I got the recipe on frasercooks instagram. 3) Dinner: Lots of soups, stews and roasted veggies with grains. Favorites are 3 bean chili, lentil minestrone, Italian white bean soup, black bean soup with sweet potatoes, hearty salsa stew, hodgepodge stew, lots of bowl meals (layer of mixed greens, top with a grain (brown rice), black beans, chopped fresh veggies or roasted veggies, cooked golden or red beets, avocado, sprinkle with mixed seeds/nuts and top with salsa or favorite dressing. 4) Sides: Fiesta Potato Salad (cook 3 potatoes, 4 med beets, 1+ carrots, cool and chop. Mix with 1 diced red onion, 1/4 cup rice vinegar, 7 Tbsp V mayo, salt & pepper to taste. I love seeing you whole family working in the kitchen. 🙂
Louise watching from Cottonwood heights utah
Happy early birthday Jeremy! It’s my birthday today 🎉
-Melissa from Mankato,MN (where the river flows North, which I think is really neat)
I make 2 cups of rice. Eat what I want that night and freeze the rest for the week. Heating up beans and rice and veggies, with power greens. Then I top it with salsa, cheese sauce, ginger sauce, gravy, peanut sauce. The sauce changes the flavor to make it a completely different meal. Or I use the rice and beans to make a stew/soup. Weekends I might have a more involved meal.
I would like the paper cookbook…
Happy Birthday Jeremy!!! (early)
Love this video. Cannot wait for my hard copy of the cook book. Still using the ebook. We made the air fryer cookie last night. Definitely a keeper along with the other recipes we have tried to date. 👏👏👏👏
As always, love this video.
Does tofu need to be pressed for tofu nuggets? I’m still learning tofu prep.