When making new meals for the NWK menu lately, my mindset has been to cook for all of you like I’d cook for myself or for loved ones. As a vegan of over 14 years, I feel best when I’m eating meals that center around whole food ingredients, and that are loaded with veggies and plant protein.

This new Creamy Lemon Thyme Bake is made with broccoli, potatoes, green beans, mushrooms, butter beans, a wild rice blend and toasted almonds, all tossed in an oat milk-based lemon sauce simmered with fresh thyme.

This kind of meal seems simple, but is filled with a variety of textures and flavors, and is comforting, nourishing and energizing, which is exactly what meal prep should be.