The Vegan Week: Meal Prep Recipes to Feed Your Future Self Overview

Home cooking can be a challenge when life gets busy. Meal prep is the fix for having flavorful, nourishing meals to rely upon all week long. Gena, a longtime vegan with a demanding schedule, prioritizes nutritional balance and taste in this hands-on meatless primer. The Vegan Week will teach you how to batch cook varied, colorful, and comforting meals over the weekend, whether you have three, two, or even just one hour of time to spare.

Discover new, plant-based favorites like Tangy Cashew Lime Noodle Bowls and Stuffed Sweet Potatoes with Coconut Greens, as well as classics like Pasta e Ceci and Seitan Goulash. Gena will help you use your time in the kitchen effectively to create and store filling, flavor-forward recipes—recipes that you’ll look forward to as the week goes by. This book is a roadmap to eating vegan food regularly and incorporating it into daily life, even when things are hectic.

Thanks to meal prep techniques and recipes, you won’t have to choose between the demands of your schedule and your desire to prioritize taste, nutrition, and the joy of eating homemade food.

About the Author

Gena Hamshaw, who has written the New Veganism column on Food52 since 2012, is a certified clinical nutritionist and the author of the book Choosing Raw. Gena has been published in O Magazine, VegNews, and Whole Living Daily.

Editorial Reviews

“If you worry that meal planning would take the fun and spontaneity out of cooking, you need this gorgeous book. Gena Hamshaw puts the focus on delectable recipes, smart tips and strategies, and, perhaps best of all, a refreshing dose of flexibility. For everyone who loves home-cooked food but is pressed for time—in other words, most of us—this book just might give you your life back.” – Joe Yonan, author of Cool Beans

Books by Gena Hamshaw