Low FODMAP & Plant-Based Meal Prep Sunday

1. Prep the tempeh. Slice into large rectangles, place in a small saucepan and cover in hot water. Bring the water to a boil, turn down the heat and allow to simmer for 10 minutes. Then drain. Place the tempeh in a bowl or container. In a separate glass or small bowl, whisk together the soy sauce, maple syrup and crushed ginger. Then pour over the tempeh. Allow to marinate for 30 minutes.
2. Prep the satay sauce. Soften the almond butter in the microwave for 30 seconds. Place all the ingredients in a small bowl. Then blend using a fork until smooth. You might need to add another 1 to 2 tablespoons of water to loosen the mixture if needed.
3. Heat a large frypan over medium high heat. Add the avocado oil. Fry the marinated tempeh for 3 to 4 minutes each side until golden brown. Remove and slice into pieces (you want the same number of pieces as rice wraps).
4. Prep your vegetables. Slice the cucumber into small sticks, cut the carrot into small match stick and thinly slice the red cabbage.
5. Fill a large bowl with warm water. Dip the rice paper wrapper into the water until you feel it start to soften (15-20 seconds). Place the wrapper on a damp towel. On the bottom third of the wrapper, place a small amount of carrot, cucumber, and red cabbage, then top with tempeh.
Roll it up: fold the two small sides up (like a burrito), then gently pull the bottom of the roll up and over the filling (tuck the filling in using your hands). Repeat with the remaining wrappers and fillings.
Serve the rice paper rolls with the satay dipping sauce.

1. Make the marinade by mixing together the miso, oil, soy sauce and maple syrup. Mix well. Cut the tofu into bite sized pieces and add to the marinade. Cover and chill for 30 mins.
2. Preheat the oven to 375 F.
3. Make the side salad. Peel and cut the cucumber into chunky sticks.
4. Thread the tofu onto skewers (pre-soaked) and place on a baking tray lined with baking paper. Bake in the oven for 8-12 minutes until caramelized and slightly crisp on the outside. While the tofu cooks, heat the leftover marinade in a small sauce pan until hot.
5. Serve the tofu skewers hot and garnish with sesame seeds if desired. Have the rice and the fresh salad on the side. Drizzle with the leftover miso sauce.

1. Prepare the rice according to package directions. Set aside.
2. Combine the soy sauce, sesame oil, maple syrup, rice vinegar and ginger. Whisk together. Set aside.
3. Add avocado oil to pan and fry over medium heat. Add chopped peppers and edamame. Pan-fry, stirring frequently, until lightly browned. Add stir fry sauce when done cooking.
4. Assemble cooked rice in bowls and top with cooked veggies + edamame. Top with green onions.

1. Combine all of the ingredients in containers. Mix well.
2. Refrigerate overnight.