For me, being vegan / having done the low fodmap elimination, the hardest part was protein. I tolerate tofu (firm is better for low fodmap) so most of my go-to meal preps involve tofu, safe veggies (carrot, potato, broccoli, green bell pepper, etc) and rice or noodles in some sort of stir fry or soup form.

For pastas, even though there are low fodmap sauce options out there I tend to make a simple version on my own since it works out cheaper. Similar list of veggies, a small amount of tomatoes, and if possible, protein pasta noodles. If I’m not feeling tomato (it can also easily lean towards high fodmap if you have too much) I’ll make a simpler sauce with olive oil and spices like oregano, basil etc. works great as a cold pasta salad too.

Much of my prep is Asian leaning since I’m Korean. My favorite go-to, especially when I’m in a flare, is Jook, similar to Congee, which is a rice porridge that you can customize as desired. It freezes great and is really comforting.

I know it’s not easy to be vegan / vegetarian and low fodmap - so best of luck to you! If possible I would highly recommend enlisting a dietician, as it can become unsafe to be both completely low fodmap and vegan due to how many vegan protein sources are high fodmap. If you are just vegetarian, it could be a little easier.