Vegan vs. vegetarian: What’s the difference?
First, before you begin meal prepping, it’s important to know there is a wide spectrum of plant-based diets. Of these, vegan eating tends to be the most strict, consisting entirely of plants and excluding all animal products.If you’re a vegan, you’ll eat lots of fruits, vegetables, whole grains, nuts, and seeds. But you won’t eat any meat, poultry, seafood, dairy, or eggsor any ingredients made from animals, like honey, collagen, or gelatin.By comparison, a vegetarian diet is more flexible. Like veganism, it consists mainly of plant foods, yet it allows some animal products. Unlike vegan diets, which are pretty much set in stone, the traditional meat-free vegetarian diet can be modified to fit your nutrition needs. All variations of the vegetarian diet exclude meat but may include certain animal products.Here’s a quick guide:
Ovo vegetarian: Allows eggs Lacto vegetarian: Contains dairy Lacto-ovo vegetarian: Permits eggs and dairy Pescatarian: Allows fish Benefits of a plant-based diet
A plant-based diet is good for your body and for the earth. This antioxidant and fibre-rich eating pattern has been shown to protect against obesity, type 2 diabetes, high blood pressure, heart disease, and cancer. Because growing plants uses fewer natural resources than raising livestock, it’s also more sustainable and kinder to the planet.Like vegan diets, vegetarian diets are also linked to better weight management, and a lower risk of heart disease, type 2 diabetes, and cancer. Since they contain fewer animal products, they’re also a win for the environment.(Related: How to Become a Vegan)
How to do vegan and vegetarian meal prep Make a plan
Cooking is way easier when you have a game plan.”I recommend taking inventory of your fridge and pantry to use up any ingredients you already have,” says Mackenzie Burgess, RDN, a registered dietitian nutritionist and recipe developer. “From there, plan out your recipes and grocery list to include a colourful variety of fruits, vegetables, whole grains, nuts, seeds, and lean protein.”
Round up a few recipe ideas
“Start with simple meals that you already love,” says Leanne Ray, a registered dietitian nutritionist and plant-forward recipe creator in Denver, Colorado. “A lot of times, people go too complicated and end up feeling overwhelmed, so try things like tacos, grain bowls, and soups.”Emily Cooper, a registered dietitian nutritionist and author of The Easy Superfoods Cookbook begins with a favourite comfort food then swaps ingredients until the meal is healthier and meat free.”My favourite ways to make vegan and vegetarian recipes easy and exciting is to take classic recipes that contain meat, and simply swap in plant-based ingredients,” she explains. “I’ve made a vegan cheesesteak by swapping out beef for tofu and mushrooms, and the cheese in the cheese sauce for a sweet potatobased alternative.”The trick is to find plant-based ingredients with a similar texture or flavour to the animal foods a dish originally uses. Or simply skip the meat in a dish that already includes beans, like chili, she suggests.
Head to the supermarket
A thoughtfully stocked kitchen means you won’t have to run out to the store for key ingredients at the last minute, says Cooper.Load up on the following refrigerator staples:
Proteins Tofu Tempeh Seitan Eggs Milk, yogurt, and cheese (dairy or plant-based) Produce Fruits Vegetables Fresh herbs Flavour enhancers Nutritional yeast Coconut aminos Miso paste Soy sauce Freezer staples Frozen fruit, like berries, mangos, papaya, and pineapple Frozen veggies, like broccoli, carrots, peas, corn, mixed veggies, diced onions, and chopped spinach Frozen riced cauliflower Frozen edamame Frozen minced garlic and ginger Pantry staples Nuts and nut butters Seeds such as chia, flax, hemp, sunflower, sesame, and pumpkin Dry-roasted soybeans Dry and canned beans, chickpeas, and lentils (extra points for no-salt-added varieties) Whole grains like brown rice, quinoa, barley, farro, polenta, and oats Whole-wheat pasta Vegetable broth Canned tomatoes, tomato paste, and tomato sauce Dried herbs and spices Cooking oils (think olive, avocado, and canola for the healthiest fats) Canned light coconut milk Popcorn kernels Shelf-stable plant-based milks like oat, almond, soy, and cashew (refrigerate after opening) Get the right kitchen gear
Whether you’re just getting started or have been cooking for years, these tools can make plant-based cooking a lot easier:
The basics Mixing bowls Measuring cups and spoons Heat-proof rubber spatula Cutting board A good set of knives A basic set of pots and pans Dutch oven. “It heats evenly and can easily move from stove top to oven,” says Ray. “It’s also great for making homemade bread.” Sheet pan (for roasting veggies, chickpeas, and tofu) Food processor. In addition to chopping, slicing, and dicing, it’s genius for whipping up homemade falafel, creamy hummus, or cashew queso, says Burgess. Reusable glass storage containers Mason jars. “So handy for freezing leftover sauces, storing pantry goods, or creating layered jar salads,” says Burgess. The extras Zester Spiralizer Tofu press. “While a plate, towel, and heavy pan can get the job done, a tofu press is super effective for getting all of the excess water out, making more room for flavourings and marinades,” explains Cooper. Mandoline. Ray’s go-to for thinly slicing cabbage for slaws, potatoes for homemade baked chips, or radishes for salads. Dehydrator. “Dehydrated fruits and veggies make great snacks when you’re craving something crunchy,” says Cooper. “Making them yourself is a lot more cost-effective, too.” Multicooker. “Ideal for set-and-forget weeknight meals, batch cooking dried beans or whole grains, and for making soups and curries in record time,” says Ray. Cheesecloth. “Not just for cheese,” says Cooper. “A cheesecloth is great to have on hand for straining yogurt, or even making your own almond or nut milks.” Immersion blender (for pureeing soups and sauces, and making smoothies) Air fryer. “When you need dinner on the table ASAP, this time-saver can help you crank out crispy roasted veggies in no time,” says Cooper. Try these nutritionist-approved tricks 1. Organize your ingredients ahead of time
“Have a bin or area in your cabinet, pantry, and refrigerator dedicated to that night’s dinner,” suggests Cooper. Then, fill it with the ingredients you’ll need so you won’t have to search for them when it’s prep time.
2. Batch cook
“Prepping whole grains like brown rice or quinoa, cooking dried beans, baking tofu, and chopping up your favourite vegetables over the weekend is a chore that your future work-week self will thank you for,” says Cooper.
3. Get creative with beans
“Try adding roasted chickpeas to Mediterranean couscous bowls, mash black beans into homemade veggie burgers, or sprinkle edamame over salads,” says Burgess.
4. Give grains new life
Cooked whole grains like quinoa, brown rice, and farro freeze beautifully. Cook them in bulk and freeze in single-serve containers to defrost for a quick side dish or to toss into soups, salads, or chili.
5. Lean on frozen produce
“Frozen fruits and vegetables are a game changer,” says Burgess. “They’re harvested at peak ripeness then flash frozen, locking in all their important nutrients. Plus, they’re pre-cut, saving you time in the kitchen.”
6. Give leftovers some love
Pack them in individual containers and pop them in the freezer to heat up at the end of a busy day.Now that you know meal prep tips for vegans and vegetarians, check out the meal prep tips for people who want to lose weight.
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