Vegan-Friendly Meal Prep With Erika Kwee @erikathepancakeprincess | The Spruce Eats #CookWithUs
Channel: The Spruce Eats
Date: 2021-07-01

Erika Kwee of The Pancake Princess shows us how to easily and quickly prep two delicious vegan-friendly recipes: stir fry and baked tofu spring rolls. Try out these two meal prep recipes for a week's worth of tasty, healthy food. Subscribe to The Spruce Eats for delicious recipes, one-of-a-kind hacks & more every week!

Follow Erika on IG: https://www.instagram.com/thepancakeprincess/ 

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2 Healthy and Quick Meal Prep Recipes:
00:00 Intro To Meal Prep
00:54 Stir Fry
05:00 Baked Tofu Spring Rolls

For the Stir Fry:
Ingredients, adjust amount as needed:
Rice
Tempeh
Carrots
Broccoli
Kale
Oyster Sauce
Fish Sauce
Soy Sauce
Rice Vinegar
Sesame Oil

Procedure:
1. Prepare veggies and tempeh by chopping them into bite-sized chunks.
2. Cook tempeh in a pan with a small amount of oil and a drizzle of soy sauce. Cook until browned.
3. Steam the veggies, starting with the carrots followed by the broccoli, and finally, the kale which cooks the quickest. Add oyster sauce, fish sauce, soy sauce, and rice vinegar to the mix. Finish with a drizzle of sesame oil.
4. Wait to cool and store in glass containers in your fridge.  

For the Baked Tofu Spring Rolls:
Ingredients, adjust amount as needed:
Cucumber
Pickled Carrots
Tofu
Lettuce
Vermicelli Noodles

Procedure:
1. Cut tofu into thin, long slabs. You should have one slab of tofu per spring roll. Place the tofu on a baking pan, drizzle with soy sauce, and bake at 400° for 25 to 30 minutes.
2. To assemble the spring rolls, start by soaking the rice paper in water until soft. Add the ingredients and tightly roll the spring roll.
3. Enjoy this tasty vegan meal with your preferred peanut dipping sauce!  

For the Pickled Carrots:
Simply add shredded carrots to a brine of apple cider vinegar, water, sugar, and salt. Pickle for at least 30 minutes.

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