The further we get into the school year, the more I rely on meal prep to simplify our routine during the week. We meal prep most of our breakfasts, and besides relying on leftovers a few days a week, I typically prep an extra dish for easy lunches. I like to use plant-based meal options like this easy vegan meal prep recipe to help us stay on track with our budget.
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Mushrooms are a great alternative to meat-based lunch dishes. We rotate between beans, quinoa, lentils, etc. and make everything from soups to casserole and anything in between.
We’re adding frozen riced cauliflower to round out this easy Mushroom Spinach Skillet recipe. It’s my go-to shortcut for several recipes, and a great low carb, gluten-free, and/or Keto option.
Mushroom Spinach Skillet (Vegan Meal Prep) Step-by-Step
First, heat up a bit of avocado (or olive) oil in a large skillet. (About medium heat.) Add the diced onions and cook about 4-5 minutes, moving them around the skillet until they are slightly translucent.
Add the mushrooms and cook another 3-4 minutes, until they release most of their moisture. While the mushrooms are cooking, if you want to shave off a few extra minutes of cooking time, pop the frozen riced cauliflower into the microwave (after making sure it’s microwavable) and cook according to directions. You can certainly add the frozen cauliflower to skillet after the mushrooms and cook that way. I find it speeds up the process to cover for a few minutes.
If you’re cooking the cauliflower in the microwave, go ahead and add the garlic into the skillet after the mushrooms are cooked. Heat until the garlic is fragrant (about a minute) Add cooked cauliflower to skillet and mix in with mushrooms and onions.
Add the spinach and mix again.
Heat until spinach is wilted, about another minute or two. Add salt and pepper to taste.
Divide between containers.
Meal Prep Container Options
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This makes about 2 1/2 meal prep servings. These are the containers Jodi has and loves. It’s a great set because it has a variety of shapes and sizes. I have regular Pyrex that I use and LOVE (Note that they may not be leak-proof). I’ve found great glass meal prep containers at Big Lots for about $3.00 a container. Target and Walmart also have a ton of options!
For the half serving, I added a side of raw veggies and a pumpkin-spice energy bite to complete the lunch.
This dish should keep 3-4 days in the fridge.
Easy Mushroom Spinach Skillet Recipe (Vegan Meal Prep)
Equipment
- skillet
Ingredients
- 8 ounces sliced mushrooms (I use baby bella, but any variety is fine)
- 1/2 onion diced
- 3-4 cups baby spinach
- 1 (10) ounce bag frozen riced cauliflower
- 4-5 cloves garlic
- salt and pepper to taste
Instructions
- First, heat up a bit of avocado (or olive) oil in a large skillet. (About medium heat.) Add the diced onions and cook about 4-5 minutes, moving them around the skillet until they are slightly translucent.
- Add the mushrooms and cook another 3-4 minutes, until they release most of their moisture.
- Pop the frozen riced cauliflower into the microwave (after making sure it’s microwavable) and cook according to directions. You can certainly add the frozen cauliflower to skillet after the mushrooms and cook that way. I find it speeds up the process to cover for a few minutes.
- If you’re cooking the cauliflower in the microwave, go ahead and add the garlic into the skillet after the mushrooms are cooked. Heat until the garlic is fragrant (about a minute) Add cooked cauliflower to skillet and mix in with mushrooms and onions.
- Add spinach and mix again.
- Heat until spinach is wilted, about another minute or two. Add salt and pepper to taste.
- Divide between containers.