In this Mexican-inspired high-protein vegan meal prep we’ll be making three days worth of zesty high-protein vegan meals for two people! With this flavourful meal prep you’ll hit over 100g of protein and 1500 calories per day, all while taking only 2 hours to prep.

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Overview

In this Mexican-inspired high-protein vegan meal prep we’ll be whipping up breakfast, lunch (which comes with something extra special), and dinner!

Mexican food has always been one of my favourite cuisines. The liberal use of spices, chilis, fresh veggies, beans, salsas, and herbs has always sung to my spicy little soul. While it’s incredibly delicious, Mexican food is also very simple, which is what makes it so popular and appealing. It’s a no-brainer to add a Mexican-inspired meal prep into my rotation, and if you enjoy other global cuisines you should look at my Lebanese, Thai, Italian, Greek or Hawaiian meal preps here!

What’s on the Menu?

Here’s a quick rundown of the plant-based meals you’ll be making in this Mexican-inspired high-protein vegan meal prep:

BREAKFAST | Tofu Scramble Veggie Bowls: My fan-favourite tofu scramble with zesty roasted veggies
LUNCH | Pinto Bean Soup: Hearty and packed with fibre and protein, it’s a one-pot wonder that hits all the comfort vibes
LUNCH | High-Protein Cornbread: The perfect stick-to-your-ribs pairing to a hot bowl of soup
DINNER | Taco Casserole: For when the cravings for tacos and a satisfying casserole come calling

Macros breakdown

Breakfast: 458 cal, 43g protein, 31g carb, 19g fat
Lunch: 580 cal, 32g protein, 102g carbs, 5g fat
Dinner: 470 cal, 29g protein, 52g carbs, 19g fat

Total Calories: 1508
Total Protein: 104g

How to Get It Done in 2 HOURS

In this Mexican-inspired high-protein vegan meal prep, we aren’t going to be making each recipe in a row. Instead, I’ve organized it so that we accomplish the most in the shortest amount of time. We’ll tackle the cooking/prep that takes the longest first, then moving on to the quicker tasks while other things cook. If you follow the steps I’ve outlined below I promise you’ll get through all the prep in about 2 hours or so!

In the recipe card below I’ve organized all the ingredients you’ll need for each recipe, and outlined the steps in which to prep everything. Now, go put on some tunes and have some fun in the kitchen!

Janelle Carss

Mexican-Inspired High-Protein Vegan Meal Prep

In this Mexican-inspired high-protein vegan meal prep we'll be making three days worth of zesty high-protein vegan meals for two people! With this flavourful meal prep you’ll hit over 100g of protein and 1500 calories per day, all while taking only 2 hours to prep.

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Prep Time 2

Servings: 3 full days for 2 people

Course: Breakfast, Dinner, Lunch

Cuisine: Mexican

Calories: 1509

Ingredients Method

Ingredients

Tofu Scramble Veggie Bowls (Tofu Scramble Ingredients)

3 12-oz blocks extra firm tofu
⅓ cup pickled jalapeño slices (adjust to preferred spice level)
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp red chili flakes
½ tbsp kala namak (black salt)
½ tbsp ground black pepper
¾ tsp ground turmeric
¾ tsp smoked paprika
¾ tsp ground cumin
6 tbsp nutritional yeast
1½ tbsp tahini
1½ tbsp white miso paste
1½ cup unsweetened plain soy milk (or your preferred plant milk)

Tofu Scramble Veggie Bowls (Veggies)

1 large red bell pepper, cut into large chunks
1 medium red onion, sliced lengthwise
1 lb mini potatoes, halved
½ lb cremini mushrooms, sliced
1 tsp Old Bay seasoning

Pinto Bean Soup

1 lb dry pinto beans, rinsed sub black or romano beans
1 large onion, diced
3 ribs celery, diced
6 cloves garlic, minced
1 jalapeño pepper, diced and seeds removed
½ tsp salt
½ tsp dried cumin
½ tsp smoked paprika
2 tsp dried oregano
1 tbsp chili powder
6 cups veggie broth or water
2 bay leaves
2 cups canned diced tomatoes (or fresh)
¼ cup nutritional yeast
1 tsp black pepper
extra salt to taste

Protein Cornbread

1 tbsp ground flaxseed, to make a flax 'egg'
1 cup unsweetened plain soy milk
1 tbsp apple cider vinegar
8 oz firm or medium-firm tofu (about 1 cup)
2 tbsp maple syrup
1 cup gluten-free all purpose flour (or regular flour if not GF)
1 cup medium-grit cornmeal
3 tbsp nutritional yeast
1 tbsp baking powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Taco Casserole

1 14-oz can black beans, drained and rinsed
1½ cups corn
2 cups cherry or grape tomatoes, halved
1 red or orange bell pepper, diced
1 15-oz jar of salsa
2 cups crushed corn tortilla chips

Taco Casserole (Vegan Taco Crumbles)

1½ cups dry TVP (textured vegetable protein)
2 tbsp low-sodium soy sauce or tamari
2 tsp chili powder
2 tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp onion powder
½ tsp ground black pepper

Taco Casserole (Cashew Cheese Sauce)

1½ cups raw cashews
¾ cup water
2 tbsp fresh lemon juice
2 chipotle peppers in adobo
¼ cup nutritional yeast
½ tsp garlic powder
½ tsp onion powder
½ tsp ground turmeric
½ tsp salt
¼ tsp ground black pepper

Method

Instant Pot Pinto Bean Soup [15 min]: Sort and rinse the pinto beans, removing any broken or yucky beans and stones, if any. Then dice the onion, garlic, celery and jalapeno. Turn on the instant pot to the ‘sauté’ setting and warm 1 tbsp olive oil (or ¼ cup water) until it shimmers. Add the veggies and ½ tsp salt and sauté for 5 minutes until softened.
Add the spices and toss, letting them toast for 1 minute. Then add the beans, 6 cups of water or broth, and bay leaves. Seal the lid, cancel ‘sauté’, then set to high-pressure for 40 minutes. Proceed with the rest of the meal prep, but when it finishes cooking, do a quick pressure release, then stir in the canned tomatoes and additional salt to taste, setting the IP back to ‘sauté’ to warm through the tomatoes. After, turn off the IP and set aside the pot of soup to cool while you continue meal prepping.
Taco Casserole [25 mins]: While the soup cooks, preheat the oven to 350F and prepare a 9×13 casserole dish.
Rehydrate the TVP by adding to a large heat-safe bowl and pouring over enough hot water to cover; let sit for 5 mins. At the same time, add the cashews to a bowl and pour the hot water on top, then let soak until it’s time to make the cashew cheese sauce.
Drain the water from the TVP, then strain and press out remaining liquid through a sieve. Toss the TVP in the bowl with the soy sauce and spices. Warm 1 tbsp neutral oil in a skillet over medium heat, then cook the TVP for 10 to 12 minutes, until most of the moisture has evaporated and has become nicely browned. Then stir in the black beans, corn, bell peppers, tomatoes and salsa and let heat through, about 5 mins.
While the TVP mix cooks, add all cashew cheese ingredients to a high speed blender and blend on high speed for 60 seconds, until it forms a smooth, creamy sauce. Then, add the crushed tortilla chips to the bottom of the casserole dish, cover with the TVP mixture, then pour the cashew cheese sauce overtop in an even layer. Place in the oven and bake for 15 to 20 minutes until the cheese layer is golden and bubbling.
While the casserole bakes, prepare the cornbread [10 mins]: Make the flax egg in warm water, then let it sit for 5 mins. To a high-speed blender or food processor add the flax egg, soy milk, apple cider vinegar, tofu, nutritional yeast and maple syrup. Blend on high-speed until smooth.
Add the flour, cornmeal, baking powder and soda, and salt, then blend once more until a thick batter has formed. You may need to stop once or twice to scrape down the sides and push down the ingredients to help it blend, plus you may add an extra ½ cup of water if needed.
Transfer the batter to a parchment-lined 9×9 baking tin and use a spatula to smooth it into a nice even layer. Increase oven temperature to 375F, then bake for 30 mins until the edges are slightly golden and the top has begun to 'crackle'. Let cool in the pan for 5 minutes then remove and place on a cooling tray.
While the cornbread bakes, chop the veggies for the eggy bowls [30 mins]. Then heat 1 tbsp olive oil (or ¼ cup water) in a large skillet over medium-high heat, then add the veggies, spices and salt to taste. Sauté for 8 to 10 minutes, until cooked but still slightly firm, don’t overcook! Then transfer veggies to a heat-safe container and set aside.
Replace the skillet, and crumble in the blocks of tofu and add the diced jalapenos. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until the tofu has slightly browned. Meanwhile, add all eggy sauce ingredients into a bowl and whisk together to combine until smooth. Turn the heat down to medium-low, pour over the sauce and stir into the tofu. Cook for a further 5 minutes until most of the sauce has absorbed and the tofu is nicely coated and moist.
Add all cooked components to food storage containers once cooled, and refrigerate.

Plant Powered

If you digged this meal prep, check out my other vegan meal prep blogs!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Mexican-Inspired High-Protein Vegan Meal Prep

Overview