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VEGAN MEAL PREP FOR THE WEEK FOR UNDER $50! Singapore Expats ft. Redmart

by - 6:00 AM

Hey guys! A few weeks ago on I posted on Instagram a photo of one of the meal prepping we did for the week for all of our lunches and dinners for 2 people. You guys requested that we made a video so we decided to make this for you guys!

James and I were sitting the other day looking at our budget and realized that even though we live in a city where food is cheap, we spend waaaaayyy too much eating out. To the point that we had to give up vacations because it ate up most of our income. Since I am also working out a lot at Ritual Gym in Singapore, I am taking my diet a lot more seriously. Sometimes we would come home so late everyday that we were too lazy to cook and eat out instead. It was becoming a major problem so we decided to try out meal prepping!

Every Saturday morning we plan out what to eat that is healthy, vegan, cheap, and easy to make! And then we make an order off of (watch what I bought here) that we schedule to be delivered by Sunday morning. To plan our meals and organize our recipes, we use this simple but effective app called Pepperplate. It can be accessed through the desktop and even has an app for iPhone and Androids which is perfect for us because we can access it from anywhere and everywhere. Every Sunday afternoon we spend 2-3 hours cooking the food.

The first week we tried it was difficult because it was difficult figuring out in what order the food needed to be cooked in. After a few weeks of being consistent we have figured out a routine that works best for us! Now we just jam out to music on Spotify and have fun cooking together!

In this video we made a Vegan Fiesta Salad, Vegan Cheesy Broccoli Baked Potatoes, Vegan Peanut Pumpkin Stew, and Vegan Beefless Stir Fry.

Vegan Fiesta Quinoa Salad (Makes 6 servings)

2 cups white quinoa, washed and drained
2 cup corn
4.5 cups water
Pinch sea salt
1 can (15 ounces) black beans
1 cup finely diced yellow pepper
1 can diced tomatoes
1/2 cup cilantro leaves 

4 tablespoons lime juice
4 teaspoons cumin
4 teaspoons chili powder
4 tablespoons tamari
4 teaspoons apple cider vinegar

1. Cook quiona according to instructions on packet
2. While quinoa is cooking, cook all of the other ingredients except for the dressing in a frying pan
3. Combine all ingredients in a large bowl and mix in the dressing. (optional: add hot sauce for heat)

Vegan Cheesy Broccoli Baked Potatoes (makes 4 servings)

8 large russet potatoes
2 tablespoon olive oil
Kosher salt
1 head of broccoli
1 onion

Cheese Sauce 
2 cups peeled potatoes (360 g)
1 cup peeled carrots (135 g)
1/3 cup extra virgin olive oil (70 g)
1/2 cup water (125 ml)
1 tsp salt
1 tbsp lemon juice
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder

1. Adjust oven rack to center position and preheat oven to 425°F. Scrub potatoes clean under cold running water and rub with oil. Wrap potatoes individually in foil and place on a rimmed baking sheet. Bake until a skewer inserted into the potatoes through the foil meets some resistance about a half-inch under the surface, about 30 minutes. Remove from oven, carefully open foil, and place potatoes back on baking sheet on top of foil. Continue baking until a skewer inserted into the potato meets no resistance and the skin is crisp, about 30 minutes longer. Remove from oven and let cool 3 minutes.
2. While potatoes bake, bring a medium pot of salted water to a boil. Add broccoli florets and cook just until tender-crisp, about 1 minute. Drain through a fine mesh strainer and set aside.
3. Blend all of the ingredients to make the cheese in a blender
4. While potatoes cool, heat vegan cheese sauce in a medium saucepan, stirring constantly, until hot. Fold in broccoli. Split top of potatoes with a paring knife and press inwards on the ends to open up the potatoes. Lightly fork the inside to fluff it up. Spoon broccoli and cheese sauce into each potato, top with scallions, and serve immediately.

Vegan Peanut Pumpkin Stew (makes 4 servings)

2 cups brown rice
4 tablespoons oil
3 yellow onions
2 tablespoons ginger
3 small chilis, finely chopped
5 cloves garlic
4 teaspoons salt
2 teaspoon cumin
6 cups vegetable broth
1 can tomato puree
1/2 cup peanut butter
1/2 pumpkin
2 tablespoons brown sugar
1 can white beans
1 can black beans
1 can braised peanuts

1. Heat the oil in a skillet over medium heat. Add the onions and cook about 15 minutes. Add the ginger, chili, garlic, salt, and cumin. Cook 5 minutes more, stirring occasionally. Add the broth, tomato puree, peanut butter, squash, and sugar.
2. Cook over medium heat, covered, until the squash is tender, about 30 minutes.
3. Add the means and heat through. Transfer half the stew to a small saucepan. Sprinkle with the peanuts and serve with the rice.

  • Vegan Beefless Stir Fry (makes 4 servings)

  • 3 cups beefless grounds
    3 tablespoons oil
    2 tbsp nutritional yeast
    1 cup frozen veggies
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp chili powder
    3 tbsp soy sauce
    Pinch of salt and pepper
    1 clove of garlic
    1 chopped onion
    1 chopped bell pepper
    1 head of lettuce

  • 1. Cook all of the ingredients in a frying pan for 10-15 min
    2. Serve inside lettuce as lettuce taco style cups

Which recipe looked the most delicious to you? Leave a comment down below! Also should we make more of these types of meal prepping videos?

Check out my RedMart Haul on YouTube here:

Non-stick Pan
Big Pot

Thanks for reading!

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