Vegan Meal Prep

Vegan Meal Prep: Chili with Tofu Crumbles and Mushrooms | Vegan Meal Prep


For this week’s meal prep, I decided to make some chili. The weather is cooling a bit here in Georgia, and I had some cravings. I decided to buy some of the tofu at the store and just make a simple basic chili.


The ingredients were rather inexpensive. I keep going to Fresh Market, and I love that everything seems really fresh, since I can’t make it to the farmers market all the time.


It was really easy to make everything in one pot. I like these one pot recipes! I also got a chance to use my food processor. I have issues cutting onions, and I like to make it quick.


I loved the organic beans I found, everything just tasted so fresh. I am really looking forward to lunch this week.


Vegan Meal Prep: Chili with Tofu Crumbles and Mushrooms
Recipe type: Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5 meals
Basic chili with tofu ground beef crumples. Perfect for fall!
  • ½ bag tofu crumbles (I used Gardein brand)
  • 1tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves, garlic
  • 8oz. mushrooms, chopped
  • 2 bell peppers
  • 1 tsp of brown sugar
  • 2 tsp of oregano
  • 1 tsp cumin
  • 1 tsp sea salt
  • 2 15oz can of kidney /chili beans
  • 2 15oz cans diced organic fire roasted tomatoes
  1. Heat olive oil in pot. Add onion and garlic and saute for 5 mins. Add mushrooms and peppers and saute for another 5 minutes.
  2. Add "beef" crumbles, add spices. Saute for another 7-10 minutes.
  3. Add beans and tomatoes, stirring to combine. Bring mixture to a boil, then reduce to low heat. Simmer for about an hour.



I am sure this will be great this week! Have you meal prepped chili before?