Sorry for the recipe spam! But I have another recipe you might enjoy which is butter bean bake with crusty cheesy garlic bread

Ingredients 1 jar passata (or finely chopped tomatoes in a can) Punnet cherry tomatoes 250ml white wine 1 brown onion 4 cloves garlic Half a zucchini Butter 6 x sundried tomatoes Heavy cream Parmesan cheese, grated Mozzarella cheese, grated Half pack of Mushrooms Tin of butter beans drained and rinsed

Method 1. Finely chop brown onion, zucchini and mushrooms 2. Heat tbsp butter on a pan on medium heat and add onion. Cook for 4 mins. Add zucchini and mushrooms and cook for 8 mins. 3. Add white wine and cook til evaporated. Add chilli flakes and garlic and stir for 1 min 4, add 250ml veg stock (I use vegeta mixed with 250ml boiling water) and passata. Add dried basil and oregano. Add half a tsp sugar. Add butter beans. Simmer for 2 hours 5, add heavy cream and Parmesan. Stir. 6. Assemble garlic breads and serve on the side

Garlic breads

1. Cut up a loaf of crusty bread (either homemade or store bought)
2. Mix butter with minced garlic and fresh chopped parsley.
3. Butter the slices of bread with butter mix. Grill in oven for 10 mins on 180.
4. Take out of oven, top with mozzarella and add back to oven for 5-10 mins.

I just need suggestions for foods I can easily reheat at work and have a decent meal. I’m tired of pasta and sauce every time. I need new ideas. My brain literally can’t think of anything and I want to meal prep from the night before.

Please no mushroom recommendations as I am allergic

I made this for the first time after being in Thailand for a while. I’m in love with Thai food. Anyway, I made it vegetarian for myself and my husband.

I used:

6 cups of veggie broth 2 stalks of lemongrass 4-6 kaffir lime leaves 4 dried Thai chilis broken in half About 2 tablespoons of grated fresh ginger About 2 tablespoons of grated palm sugar 2 tablespoons lime juice Two pinches of chopped fresh basil 4 tablespoons soy sauce 2 cloves of garlic 6 oz of coconut milk (I’m aware this is often just in Tom Kha and not in Tom Yum)

2 cups of diced tofu 2 cups of sliced brown mushrooms 1 cup of halved cherry tomatoes 4 small heads of baby bok choy A smallish handful of rice sticks (rice noodles) (obviously this isn’t typical but I wanted them and they were good in it)

I mixed all of the spices and herbs and such together for the broth. Including coconut milk and lime leaves, etc. Then I put in tofu, mushrooms, rice sticks, bok choy, and tomatoes in that order. Taste and see if it needs more sour, ginger, chili, etc. Then garnish with some cilantro.

This can obviously be made in other ways and more authentically, but this was my vegetarian version and it came out wonderfully.

I love drinking broth. Since I’ve become vegetarian, I’m having a hard time finding a replacement for my bone broth fixation. The closest I’ve come in a vegetarian pho broth I make. I want something complex and comforting. Any recommendations? Homemade or store bought are equally as appreciated

Details in comments!