For those of you who don’t know, I used to meal prep full time, and still meal prep part time- but I get asked all the time on what some easy on the go meals are that you don’t necessarily have to heat up to enjoy!  These are some of my favorite mason jar meal combos, and I’ve got you covered with breakfast, lunch, dinner, and dessert!

IMG_8824And not only do I have five awesome recipes for you guys, this post is in collaboration with Margaret from The Plant Philosophy!  She also has five awesome recipes for y’all, so in total you’re getting ten recipes that are all on the go, mason jar meals!  How awesome is that?! It’s like the best two for one deal you’ll ever get!  And I love that you can mix and match between our recipes to create your perfect meal prep week!  Margaret is the sweetest gem ever, and I’m so lucky to call her a friend.  We have so much in common, and I truly hate we live in different states, because I wish we could hang out all the time! She creates really amazing recipes, that are so damn delicious, and she’s such a delight to follow on social media, @plantphilosophy on instagram. If you don’t follow her already, go check her out! You can check out her five recipes here!


The first jar I’m going to talk about is this Tofu Scramble & Breakfast Potatoes Mason Jar!  This jar is the best breakfast honestly, including the best breakfast potatoes, creamy tofu scramble, chunky salsa, and diced avocado.  It’s the perfect on the go, hearty breakfast that you can take with you on the go & not have to heat up!  All you have to do is cook the potatoes & tofu scramble, add to the jar, and top with salsa and diced avocado!


Next up, we have another breakfast- but this one could also double up as dessert!  These PB & J Overnight Oats are SO easy, so creamy, and oh so delicious.  These are good to make and just keep in the fridge, no matter what size jar you use, because they are such sweet little treats.  For this, just mix together your oat mix, then layer with peanut butter and whatever jelly you like, until you fill the jar!  Couldn’t get much easier.


For the first lunch / dinner option, we have this Greek Quinoa Salad.  This is one of my favorite meals, and when I used to work in retail I would bring this to work almost every day.  For this jar, cook your white quinoa according to package instructions, and make your dressing.  Add your dressing on the bottom, then add your quinoa on top & top everything with cherry tomatoes, cucumber, red onion, kalamata olives (pitted), capers, and fresh parsley.


The second lunch / dinner option is this incredible Caprese Pasta Salad.  I used to make this all the time (with the addition of fresh mozzarella pearls) when I wasn’t vegan, and this is so easy to make vegan!  You can even add some vegan cheese to this if you want as well, but for something on the go I think it’s better to omit it.  For this, mix together your dressing and cook your pasta according to package instructions.  Rinse your pasta under cool water, then mix with your dressing & add to the mason jar.  Top it with cherry tomatoes, cucumbers, and lots of fresh basil!  This is so good, and lasts in your bag without being refrigerated for quite a while!


Last but not least, is this Strawberry Shortcake Mason Jar.  This is the PERFECT sweet treat, and such a fun mason jar meal.  I made these back in July when Mitchell and I went to see Jurassic Park at Cinespia here in Los Angeles, and I’ve been wanting to include them in a post here ever since.  Mitchell & I are obsessed, and I have a really easy hack for you so that you don’t have to spend time making your own biscuits!  For this, take some vegan friendly english muffins and crumble them in a bowl.  Half and top your strawberries, and mix them with organic cane sugar to macerate them.  Let them sit for about 20 minutes at least until a syrup forms at the bottom of the bowl.  I also used store bought coconut whipped cream, but you can make your own pretty easily!  Layer your muffins, strawberry mix (and add that syrup on the bottom of the bowl to make things extra delicious), and whipped cream until you fill the whole jar!  Make sure to keep each layer as even as possible.


Margaret & I are so excited to bring you these ten recipes that are perfect for any school / work week, take very little time to prep, and can be eaten without reheating / cooking!  They’re all so delicious and we can’t wait to see how you mix and match them together!

Mason Jar Meals On The Go (5 Ways!)

This recipe shows you five different mason jar meals that are completely on the go, don't need to be reheated to enjoy, and cover breakfast, lunch, dinner, and dessert! 

Prep Time 30 minutes
Total Time 30 minutes
Servings 1 person
Author PLVNT by Chef Brianna Gallo


Tofu Scramble & Breakfast Potatoes

  • 1 block medium firm tofu crumbled
  • 2 tbsp unsweetened almond milk
  • 4 tbsp nutritional yeast
  • 1 tsp yellow mustard
  • 1.5 tbsp ground turmeric
  • 2 tbsp pink himalayan salt
  • 2 tbsp garlic powder
  • 1 1/2 tbsp onion powder
  • 5-6 red potatoes chopped
  • 1 tbsp paprika
  • 3 tbsp olive oil
  • 1/2 tbsp black pepper
  • 1 avocado
  • chunky salsa

PB & J Overnight Oats

  • 2 cups rolled oats
  • 1 1/2 cups unsweetened almond milk
  • 1/4 - 1/2 cup maple syrup depending how sweet you like it
  • 1 tbsp vanilla extract
  • peanut butter we used salted creamy peanut butter
  • jelly of your choice we used strawberry jelly

Greek Quinoa Salad

  • 2 cups white quinoa
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber sliced
  • 1/4 cup red onion diced finely
  • 1/4 cup kalamata olives pitted
  • 2 tbsp capers
  • 1/4 cup parsley finely chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano

Caprese Pasta Salad

  • 2 cups brown rice pasta
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumbers sliced
  • 1/2 cup fresh basil roughly chopped
  • 1/4 cup balsamic vinegar
  • 1/8 cup olive oil
  • 2 tsp garlic powder
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tbsp black pepper

Strawberry Shortcake

  • vegan english muffins
  • 2 cups strawberries
  • 3 tbsp organic cane sugar
  • whipped coconut cream we used so delicious


Tofu Scramble & Breakfast Potatoes

  1. To make your tofu scramble, crumble your tofu into a pan with 1/2 tbsp olive oil, nutritional yeast, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tbsp sea salt, yellow mustard, almond milk, and turmeric into a skillet and cook over low heat for 5-6 minutes until heated through and the almond milk slightly evaporates. 

  2. For your potatoes, dice them relatively small, and add to a skillet with 2 tbsp olive oil, paprika, 1 tbsp salt, black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and cook until browned over medium heat for about 5-7 minutes.  Once they've browned, pour 1/4 cup of water into the pan and immediately cover with a lid.  Allow to steam for 10 minutes, adding a little more water if it fully evaporates mid way through.  Remove the lid once the potatoes are tender, and allow any excess water to evaporate. 

  3. Add your potatoes and tofu scramble to your mason jar, and top with chunky salsa & diced avocado.  

PB & J Overnight Oats

  1. Combine your oats, maple syrup, vanilla, and almond milk in a bowl and stir to combine.  

  2. In a mason jar, layer your peanut butter, jelly, and oat mixture until you've filled the jar & place in the fridge overnight.  In the morning you'll be left with perfectly creamy oats. 

Greek Quinoa Salad

  1. Cook your quinoa according to package instructions and let slightly cool. 

  2. Mix your olive oil, red wine vinegar, salt, pepper, garlic powder, and dried oregano together until fully combined for your dressing. 

  3. Add your dressing to the bottom of the jar first, then your quinoa, and top with tomatoes, cucumber, red onion, kalamata olives, capers, and parsley. 

Caprese Pasta Salad

  1. Cook your brown rice pasta according to package instructions. 

  2. Mix together your olive oil, balsamic vinegar, lemon juice, garlic powder, sea salt, & black pepper together for your dressing. 

  3. Once your pasta is cooked, drain it and rinse it with cold water to cool completely.  Add your dressing to the pasta and toss to combine, then add that to your mason jar with your tomatoes, cucumbers, and fresh basil. 

Strawberry Shortcake

  1. Half and top your strawberries, and mix them in a bowl with your organic cane sugar and allow to macerate for at least 20 minutes until a syrup forms.  

  2. Crumble your english muffins, add some to the bottom of your mason jar and then layer strawberries, coconut whipped cream, and more crumbled muffins until you fill the jar. 

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