Whole foods, plant-based meals require daily prep to turn an abundance of produce into mouth-watering meals. From appliances to meal storage, the right cooking equipment and prep-ware will simplify your meal prep and keep your food fresh for maximum flavor. Make sure your kitchen is up for the challenge with this collection of tools that will set you up to handle any plant-based recipe.

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1. High-Powered Blender

A powerful blender is a plant-based meal prepper’s best friend. Beyond smoothies, your high-powered blender is a one-stop-shop for creating healthy and delicious nut butters, soups, dips, batters, dressings, sauces and more. From meal time to snack time, this appliance is a must-have for infusing nutritious foods into your meal plan.

If you’re interested in a cheaper option check out the NutriBullet which retails for less than $60.

2. Food Processor

Mix, chop, slice, shred, knead, emulsify and puree with this go-to kitchen companion. The durability of a food processor allows you to power through any prep task—from slicing garlic to shredding cabbage. When it comes to size, the bigger the better for your processor so you can prep more in less time.

3. Sheet Pan

The possibilities are endless with a sheet pan in your kitchen. From roasting vegetables to baking tofu and homemade granola, a sheet pan (or two!) is essential for homemade, nutritious food. They are also essential for simple and delicious sheet pan meals—an easy solution for a quick and healthy dinner.

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4. Silpat Mats

Skip the cooking spray, pan greasing, and parchment paper with a set of non-stick mats that guarantee easy cleanup. Choose mats made with food-grade silicone and reuse them again and again for all your baking and roasting.

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5. Slow Cooker

This is a busy cook’s dream come true. Use it to handle mealtime on your schedule. Prep dinner the night before or the morning of and let the slow cooker do the rest. It’s ideal for creating hearty and healthy stews and soups, but it’s also a powerful workhorse that can cook casseroles, breakfasts, and desserts for you while you tackle the rest of your to-do list.

6. Pressure Cooker

When you’re short on time, it’s the pressure cooker to the rescue. Have dinner ready in half the time with this appliance that adjusts the time, temperature and pressure between fast and slow cooking. Another time-saving helper, it also reduces your meal prep—beans and grains are ready in a fraction of the time if they were cooked on the stove.

7. Scanpans

If you’re focused on healthy eating, take note of your cookware! The patented non-stick coating from this renowned company in Denmark is free of Perfluorooctanoic acid (PFOA) a man-made chemical found in most non-stick cookware. The result is a pan that infuses more flavor into your food with effortless clean-up.

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8. Dutch Oven

This is the only pot you need for soups, stews, pastas, and sauces…and you can cook the whole meal and serve it in the same pot straight from the oven to your dining table. It’s a must-have for a healthy kitchen.

9. Spiralizer

This handy tool transforms any vegetable into noodles or rice to create a variety of plant-powered meals. This simple “appliance” makes it easy to eat more vegetables!

10. Chef’s Knife

Don’t underestimate the quality of a good knife! With just this one blade, get everything you need chopped and sliced.

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11. Flexible Cutting Boards

These versatile mats can be funneled or bent to unload chopped ingredients into waiting pots and pans. Keep a variety on hand in different colors so you can use them with different types of foods to avoid cross-contamination. Choose non-toxic, BPA-free boards that are made of anti-microbial material.

12. Glass Containers

Keep an assortment of sizes and shapes stocked in your kitchen so you always have the right storage on hand. Whether you’re meal prepping or storing leftovers, glass containers are the way to go for easy reheating.

13. Reusable Storage Bags

Ditch the plastic bags! Replace them with reusable ones that are better for the environment and your food. Available in a variety of sizes and colors, you can organize your snacks, meal prep ingredients and leftovers easily.

14. Meyers Produce Bags

Keep your produce fresh with these reusable bags that are made with a natural mineral that creates a storage environment that extends the life of fruit and vegetables. They are perfect for all types of fruits, vegetables, and herbs—and can also be used for packing food to go.

15. Mason Jars

These convenient glass jars can be used in a multitude of ways. From organizing your pantry ingredients and packing lunches to storing sauces and dressings, mason jars are essential for meal prep and storage.

The post The 15 Best Tools You Need to Buy for a Healthy, Plant-Based Kitchen appeared first on The Beet.

Makes 4 bowls

INGREDIENTS:

For the bowl:

• 2 heads romaine, chopped
• 1 can pinto beans, drained and rinsed
• 1/2 cup sliced black olives
• 1-2 avocados chopped
• lime wedges (optional)
• For the Pico de Gallo
• 2 ounces of Vegan Cheddar Cheese
• 1/2 large onion chopped
• 4 Roma tomatoes chopped
• 1/4 cup chopped cilantro
• 2 limes juiced
• salt to taste

For the Chipotle Cheez Sauce

• 3/4 cup cashews
• 1/2 cup nutritional yeast
• 3/4 cup vegetable broth
• 1/2 cup chipotle salsa
• For the Chile Lime Tortilla Strips
• 2 corn tortillas thinly sliced
• 1/4 cup canola oil
• Chile Lime Salt (such as Tajin or Trader Joe’s)

INSTRUCTIONS:

For the Pico de Gallo

1. Combine all ingredients in a bowl, except the salt. Season to taste.

For the Chipotle Cheez Sauce

1. Add all ingredients to a blender and process until smooth. Add more vegetable broth a tablespoon at a time, if desired, to thin out the sauce.
2. Or if you prefer simply add a sprinkling of vegan cheese over the top of your bowl

For the Chile Lime Tortilla Strips

1. Heat oil in a small frying pan.
2. When oil is hot, add the tortilla strips in a single layer to the pan. Fry on each side until golden brown (about 2 minutes).
3. Immediately remove the strips and place them on a plate lined with a paper towel. Sprinkle with Chile-Lime Salt to taste.

For the bowls

1. Fill four bowls with a layer of lettuce, followed with the beans, olives, pico de gallo and avocado, sliced or diced.
2. Heat the Creamy Cheez Sauce and drizzle the desired amount over the top of each bowl.
3. Garnish each bowl with the Chile Lime Tortilla Strips.
4. Serve with lime wedges, if desired.

Nutritional Notes: per serving (¼ of recipe)

541 calories, 18g protein, 69g carbs, 18g fiber, 25g fat

The post 7-Layer Vegan Taco Bowl with Vegan Cheese appeared first on The Beet.

Artichokes & Chickpeas with Tomatoes in White Wine Sauce

Serves 4

Nutrition Notes:

Calories 537, Total Fat 10.3 g, Sat. Fat 1.2g, Sodium 966mg, Total Carbs 84.8g, Fiber 24.5g, Sugar 17.7g, Protein 25.1 g

The post Artichokes & Chickpeas with Tomatoes in White Wine Sauce appeared first on The Beet.

Healthy ingredients: Vitamin A, vitamin B6, vitamin C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium

Nutrition information is a rough estimate.

Calories 409 Total Fat 23.8 g Sat. Fat 4.7 g Sodium 164 mg Total Carbs 45.3 g Fiber 8.5 g Sugars 8 g Protein 11.5 g

The post Roasted Butternut Squash, Spinach and Mushroom Fajitas appeared first on The Beet.

Why it’s healthier: Broccoli is one of the only dark veggies that have calcium. It also is full of vitamins and antioxidants, including a disease-fighting agent that boosts immunity even as it helps take the stress off your organs.

Healthy ingredients: Iron, phosphorous, potassium, zinc, thiamin, riboflavin, niacin

Nutritional Notes: per serving (⅛ of recipe)

Calories 335, Protein 13g, Carbs 39g, Fiber 7g, Fat 17g

The post Creamy Pasta & Broccoli Bake appeared first on The Beet.

What We’re Cooking This Weekend: Smoky Three-Bean Chili

Serves 10-15

INGREDIENTS:

• 2 red bell peppers, diced
• 1 large yellow onion, diced
• 25 cloves garlic, minced
• 3 tsp garlic powder
• ½ Tbsp chili powder
• 2 tsp paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp cayenne pepper
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 ½ Tbsp Liquid Smoke
• 1 (25-oz) can crushed tomatoes
• 12-oz light beer
• 2 cups vegetable broth (such as Imagine’s No-Chicken Broth)
• 2 (15.5-oz) cans pinto beans
• 2 (15.5-oz) cans kidney beans
• 2 (15.5-oz) cans black beans

INSTRUCTIONS:

1. In a large stockpot over high heat, add 1 tablespoon of oil.
2. Add bell pepper and onion and cook until caramelized, about 5 minutes.
3. Add garlic and saute a minute longer.
4. Stir in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
5. Add the beans and crushed tomatoes.
6. Stir in the beer, Liquid Smoke and vegetable stock.
7. Lower heat and simmer for 30 minutes to allow flavors to combine.

Nutritional Notes: 

387 calories, 22g protein, 71g carbs, 21g fiber, 3g fat

The post Smoky Bean Chili appeared first on The Beet.

Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing

Serves 4

INGREDIENTS:

For the fajitas:

• 1 red bell pepper, sliced into strips
• 1 orange bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 red onion, sliced into wedges
• 2 Portobello mushrooms, sliced into strips
• 1 1/2 Tbsp olive oil
• 3 Tbsp of your favorite fajita or taco seasoning
• Flour tortillas
• Guacamole and salsa, to serve (optional)

For the Creamy Cilantro Pepita Dressing

• 1/2 cup pepitas
• 1/4 cup lime juice
• 1 cup cilantro, tightly packed
• 1/2 cup olive oil
• 1/2 cup water
• 2 Tbsp red wine vinegar
• 2 Tbsp dairy-free mayo (such as Wildwood Garlic Aioli)
• 1/2 tsp salt
• 2 garlic cloves

INSTRUCTIONS:

1. Preheat the oven to 400 degrees.
2. Spread all of the vegetables on a sheet pan. Add the olive oil and seasoning. Using your fingers, rub the seasoning and olive oil into the vegetables. 
3. Layout all of the vegetables on the pan (except the mushrooms) so that they aren’t overlapping. Roast for 10 minutes and add the mushrooms. Roast another 10 minutes. Add the tortillas (use another sheet pan if you can’t make room on the pan) and cook 2-3 minutes.
4. While the vegetables are roasting, heat a small, dry frying pan. Add the pepitas and cook for 3 minutes until they are toasted (stir or shake the pan every minute or so).
5. Add the pepitas and remaining dressing ingredients in a blender. Blend until smooth.

Nutritional Notes: per serving (⅙ of recipe)

552 calories, 9g protein, 43g carbs, 5g fiber, 40g fat

The post Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing appeared first on The Beet.

Pinto Bean & Salsa Verde Tostadas

Why We Love It: Beans are full of protein and fiber, and when you create this classic Mexican dish, you’ll swear it’s as good as the original and won’t miss the meat. The secret sauce is the jarred Salsa Verde from Trader Joe’s (it’s the best!). With layers of guacamole and crunchy, shredded romaine, the whole fam will go crazy for these.

Serves 4-6

INGREDIENTS:

• 2 Russet potatoes
• 2 Tbsp olive oil (divided)
• 1/2 teaspoon salt
• 1 cup chopped onion
• 1 14.5 ounce can pinto beans, drained and rinsed
• 1 1/2 jars (10 ounces) Salsa Verde (such as Trader Joe’s)
• 12 corn tortillas
• 3 avocados
• 1 lime
• 2 cups shredded romaine lettuce
• Pico de gallo (optional, for serving)
• Lime wedges (optional, for serving)

INSTRUCTIONS:

1. Preheat the oven to 400 degrees. Meanwhile, scrub the Russets and cut into a small dice.
2. Spread on a baking sheet lined with a silicone mat and toss with 1 tablespoon of olive oil and salt. Roast for 30 minutes, stirring halfway through the cooking time.
3. When the potatoes are done cooking, heat a large pan over medium heat and add the remaining 1 tablespoon of olive oil. Add the onion and cook until translucent (about 4 minutes).
4. Add the drained beans, potatoes, and the Salsa Verde. Simmer 10 minutes until the liquid is absorbed. Taste and season with salt and pepper.
5. Meanwhile, brush the tortillas lightly with olive oil. Place on a baking sheet and cook at 350 degrees for 10 minutes.
6. While the tortillas bake, make the guacamole: Mash the flesh of the avocados in a bowl with the juice of 1 lime. Season with salt to taste.
7. To serve, spread a layer of guacamole across the tostada. Top with lettuce and 2-3 generous tablespoons of the pinto bean and potato topping. Top with more Salsa Verde and/or pico de gallo. Serve with lime wedges.

Nutritional Notes: per serving (⅙ of recipe)

441 calories, 20g protein, 65g carbs, 20g fiber, 26g fat

The post Pinto Bean & Salsa Verde Tostadas appeared first on The Beet.

Creamy Roasted Garlic & Tomato Baked Gnocchi

Serves 4-6

INGREDIENTS:

For the Roasted Garlic Cream Sauce:

• 12 cloves garlic, peeled (Buy pre-peeled to save time.)
• 1 cup vegetable broth (such as Imagine No-Chicken Broth)
• 1/2 cup raw, unsalted cashews (soak overnight if not using a high-speed blender)
• 1 Tbsp nutritional yeast
• Salt and pepper, to taste
• Shredded Violife Mozzarella Shreds

For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi

• 1 16oz package gnocchi
• 1 14.5 oz can diced tomatoes

INSTRUCTIONS:

For the Roasted Garlic Cream Sauce:

1. Preheat the oven to 400 degrees. Place the garlic on a small sheet of foil. Fold the foil so that the garlic is completely covered and place the foil package on a sheet pan. Roast for 30 minutes.
2. When the garlic is roasted, remove the cloves from the foil and place in a high-powered blender along with the rest of the ingredients. Blend until smooth.

For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi

1. Cook the gnocchi according to the package directions. Drain and set aside.
2. Place the gnocchi in an 8×8 baking dish, coated with non-stick spray. Pour the sauce over the gnocchi and add the tomatoes stir well to combine.
3. Bake at 350 degrees for 30 minutes.

Nutritional Notes: 

Per serving (⅓ of recipe): 418 calories, 12g protein, 49g carbs, 6g fiber, 22g fat

The post Creamy Roasted Garlic & Tomato Baked Gnocchi appeared first on The Beet.

Vegetable Hummus Stack

Serves 2

INGREDIENTS:

• 1/4 cup Olive oil
• Salt and pepper, to taste
• 2 Portabello mushrooms, gills removed and cleaned
• 1 red bell pepper, halved and seeds removed
• 1 orange or yellow bell pepper, halved and seeds removed
• 1 head of cauliflower, sliced into thick slabs
• 1 tomato, cut into 4 thick slices
• 1 zucchini, cut on the diagonal into 1/2 inch slices
• ½ cup of hummus (store-bought or homemade)

INSTRUCTIONS:

1. Place vegetables in a bowl and drizzle with the olive oil, salt, and pepper to taste.
2. Heat the grill and add the vegetables, cooking about 4 minutes on each side. Remove from the grill.
3. To assemble, place a mushroom on a plate. Scoop a dollop of hummus on top of it. Stack the rest of the vegetables (cauliflower, zucchini, peppers, and the tomato last). Top with more hummus.

Nutritional Notes:

127 calories, 5g protein, 22g carbs, 4g fiber, 3g fat

The post Vegetable Hummus Stack appeared first on The Beet.