Meal Prep: Vegan Red Beans & Rice, Vegan Lemon Loaf, and Butternut Squash Gnocchi Alfredo

I'm trying to eat less meat so I followed a couple of recipes that's flexitarian (the gnocchi has Parmesan which I know makes it not vegetarian due to the rennet 😅). I forgot to thaw out the beyond sausage so I'll do that tomorrow for the red beans and rice.

Red Beans & Rice
Bean's:
1 lb red kidney beans soaked overnight
Olive/Avocado oil
Pre-chopped creole seasoning mix (garlic, celery, green bell pepper, onion, and parsley)
6 additional garlic cloves minced
2 tbsp hot sauce (I used habanero salsa)
1 tsp dried thyme
1.5 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp dried oregano
2 chipotle pepperss in adobo sauce
2 bay leaves
4+ cups vegetable stock
1/2 tsp liquid smoke

Rice:
1 cup white rice
1/2 cup tricolor quinoa
1/2 cup lentils

Lemon Loaf
6 oz silken tofu
1/4 cup olive oil
1 cup vanilla soy milk
1 cup sugar
2 tbsp lemon juice
1 tsp vanilla extract
2 cups AP flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 cup powdered sugar
1 tbsp vanilla soy milk
1 tbsp lemon juice

Butternut Squash Gnocchi Alfredo
Gnocchi:
1 cup squash puree
0.5 tbsp oil
3/4 cup Parmesan cheese
2 egg yolks
1/2 tsp salt
Dash of nutmeg

Alfredo:
1 tbsp plant butter
5 cloves garlic minced
1.5 tsp better than bouillon mixed with 1/2 cup water
1/2 tsp Dijon mustard
1 tsp Italian seasoning
1 cup vegan heavy whipping cream
1 cup Parmesan cheese
1/4 cup pecorino romano
1/2 tsp black pepper