This 30-Minute Meal Prep Transformed My Weeknight Meals
Video Stats
Recipe Overview
Overview
In this mini meal prep video, the focus is on creating three versatile condiments that can elevate any meal. The spicy mint cilantro sauce is a standout, blending fresh herbs with pickled jalapeños for a zesty kick. This sauce not only adds flavor but also brings a vibrant color to dishes. The lemony crunch, made from toasted pita and panko breadcrumbs, offers a delightful texture that complements salads and grain bowls perfectly.
The creamy dill caper yogurt sauce is another highlight, combining tangy yogurt with fresh dill and capers for a rich, savory dip. This sauce is versatile enough to be used in wraps or as a dressing for salads. The video emphasizes the importance of having these condiments on hand, as they can transform simple ingredients like rice and beans into gourmet meals.
Overall, this mini meal prep showcases how easy it is to prepare flavorful sauces and toppings that can make weeknight cooking both enjoyable and efficient. With just a little effort, you can create a variety of delicious meals that are sure to impress.
Recipe Details
Steps & Tips
Measure equal parts of fresh mint and cilantro, about a cup of each, and roughly chop two garlic cloves.
Add ground cumin, coriander, cardamom, and a tiny bit of sugar to the food processor.
Tip: Use pickled jalapenos for moderate heat without overwhelming spiciness.
Add extra virgin olive oil to the mixture and mix to emulsify.
Heat olive oil in a large frying pan over medium heat and add 1/2 cup of pitas.
Add panko breadcrumbs and a pinch of salt to the frying pan.
Add garlic powder, onion powder, red pepper flakes, and lemon zest.
Transfer the mixture to a parchment paper lined plate to cool and sprinkle with flaky sea salt.
Tip: Turn parchment paper into a funnel to easily transfer condiments into jars.
Measure out tangy neutral yogurt and add vegan mayo.
Add chopped fresh dill, capers, caper brine, and grated garlic to the yogurt.
Give the yogurt sauce a taste to check for flavor.
Cook brown rice using your preferred method, such as an instant pot or rice cooker.
Wrap tofu in a towel and press under a heavy book or tear into chunks and soak in hot salty water.
Tip: Soak tofu in hot salty water for better frying results.
Heat oil in a nonstick skillet and add tofu, frying until golden brown.
Transfer fried tofu to a paper towel lined cutting board to absorb excess oil.
Add cooked rice to cabbage slaw, top with tofu, and add the prepared condiments.
Spread creamy dill caper sauce on whole wheat lavash, add lentils, avocado, sauerkraut, and butter lettuce.
Roll the lavash wrap and secure with a toothpick.
Sear vegan sausage in a pan until browned.
Tip: Massage cabbage with acidity and salt to soften it for easier chewing.
Drain cooked baby potatoes and let cool.
Fold in the creamy dill caper sauce with the potatoes and sausage.
Tip: Eyeball the amounts when making sauces for flexibility in flavor.
Ingredients
Ingredient: Soy
→ Substitution: Tofu can be replaced with chickpeas.
Ingredient: Gluten
→ Substitution: Use gluten-free panko.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using pickled jalapeños in the spicy mint cilantro sauce adds a moderate heat without overwhelming spiciness.
- •Panko breadcrumbs are flakier and lighter than traditional breadcrumbs, making them ideal for crunchy toppings.
- •Soaking tofu in salty water before frying helps enhance its flavor and texture.
- •Massaging cabbage with lemon juice and salt softens it, making it easier to chew.
