How to Batch Cook Like a Vegan Champion

An extreme guide to meal prep that includes making a ton of Spicy Peanut Udon Noodles, conquering the restaurant monster, and hacks to keep food fresh for longer! Save time and money!
Links and Sources -
V313 Detroit Vegan Fest:
https://migreenteam.com/V313/

My Cookbook: https://micthevegan.com/product/mics-...
  / micthevegan  
  / micthevegan  
  / micthevegan   - @micthevegan
https://plantspace.org

TIY Tiny House Channel:    / @tiytinyityourself7733  

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Cooking Directions
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Noodles:
Boil 14 cups of water in a large pot and cook for 8 minutes. Strain and rinse with cold water.

Spicy Peanut Sauce:
Mix water, chopped ginger, chopped garlic, pepper, soy sauce, lemon juice, and peanut butter in a small saucepan. Cool on medium and mix until consistent.

Veggies:
Defrost veggies in a pan (Or steam your choice of veggies) and add chopped spring onions.

Tempeh:
Chop and grill tempeh until golden brown.

You can figure the salad part out.
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All Ingredients (4 Meals Total)
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Noodle Ingredients:
2,000 calories of pasta (2.5 bags of KOYO brand or 575 g)

Sauce Ingredients:
1 cup water

2-3 tbsp soy sauce

1 tbsp packed, chopped ginger (medium small nub)

1/2 tbsp crushed red pepper

1 clove garlic

3/4 lemon worth of juice

8 tbsp peanut butter

Veggie Ingredients:
3-5 cups frozen vegetables (Or 1 head of steamed broccoli + 1.5 cups of mushrooms)

Tempeh Ingredients:
600 calories tempeh (1.5 Packs at 8 oz / 225 g)

Salad Ingredients:
1 head of romaine

1 small cucumber

My Udon Noodle Inspiration:
http://www.onegreenplanet.org/vegan-r...

20 Vegan Noodle Dishes:
http://www.onegreenplanet.org/vegan-f...

Music:
Echinoderm Regeneration - Jingle Punks