Let's do some prep and eat well the whole week!

In this video I demo a combination of yummy dishes that can be combined in different ways to make for yummy vegan meals for the whole week. I cook up two hearty salads, a warmig soup, some marinated and baked tofu, harissa roasted carrots and umami toasted seeds as well as banana choc overnight oats for an easy breakfast. You find all the reipes in this post and all together doing all these dishes should take you about two hours and feed you for one week.

Towards the end of the video I talk you through how to combine the components to make the most of them. I hope you enjoy!

Malin x

Banana Chocolate Overnight Oats

4 servings.


2 cup oats

4 tbsp flax seed

2 tbsp cacao powder

Pinch of salt

2 cup oat milk

1 cup thick vegan yogurt

6 soft dates, chopped fine

2 banana, mashed

Serve with:

Crunchy peanut butter

Fresh fruit or berries

Harissa Roasted Carrots

4 servings as a side dish.


750 g carrots

1 tbsp oil

0,5-1 tsp harissa paste, depending on your heat preference

1 tsp maple syrup

0,5 tsp cumin seeds

Salt and black pepper, to taste

1 tsp lemon juice

Beetroot and Mint Quinoa Salad

4 servings as a side dish.


550 g beets, peeled and cut into cm cubes

1 tbsp rapeseed oil

0,5 cup quinoa

A large handful / 10 g fresh mint leaves, roughly sliced

0,5 / 50 g red onion, finely chopped

0,5 cup golden raisins

1 tbsp apple cider vinegar

1 tbsp extra virgin olive oil

Salt and black pepper, to taste

Gremolata Dressed Lentil and Green Pea Salad

4 servings as a side dish.


0,5 cup puy lentils

1 tsp veg stock powder

1,5 cup/200 g frozen peas

0,5 cup/ 15 g fresh parsley

Zest of 1 lemon

Juice of 0,5 lemon

2 tbsp extra virgin olive oil

1 small garlic clove, minced

Salt and black pepper, to taste

Broccoli and Potato Soup

4 servings.


1 medium sized / 150 g brown onion

4 garlic cloves

1 tbsp rapeseed oil

5 medium / 650 g potatoes

600 g frozen broccoli

1 tbsp vegetable stock powder

1,25 l water

0,5 cup / 15 chopped fresh parsley

0,25 cup nutritional yeast

Salt and black pepper, to taste

Baked Umami Marinated Tofu

4 servings.


1 large block / 400 g firm tofu

3 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp rapeseed oil

1 tsp sriracha hot sauce

1 tsp toasted sesame oil

1 tsp maple syrup

2 garlic cloves, minced / 1 tsp garlic powder

Toasted Umami Seeds

Makes 1,25 cups / roughly 165 grams.


0,5 cup pumpkin

0,5 cup sunflower

0,25 sesame

2,5 tbsp soy sauce

1 tsp maple syrup

1 tsp smoked paprika


Preheat the oven to 150 degrees celsius.

Combine all the ingredients in a mixing bowl and toss to coat the seeds. Spread the seeds out evenly on top of a lined baking sheet and toast in the oven for 10 minutes, giving them a toss halfway through.

Allow to cool on a plate after taking them out of the oven. Store in an air tight container.