high protein breakfast
High Protein Vegan Recipes | High Fibre Whole Foods
High Protein Vegan Recipes | High Fibre Whole Foods
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RECIPES
Celeriac, peanut & lentil stew
1 cup cooked brown lentil
1 celeriac
3 tbsp peanut butter
2 small white onions
3 garlic cloves
1 inch thumb ginger
1 tbsp cumin seeds
½ tsp mustard seeds
5 cardamom pods
1 tbsp garam masala
400g plum tomatoes
1 tbsp tomato paste
1 habanero/ scotch bonnet or chilli
2 sprigs fresh thyme
300ml water (to combine with peanut butter)
salt & pepper
EVOO
Chickpea crumble
Mushroom & leek filling –
200g mushrooms
1 leek
300g silken tofu
1 tsp Dijon mustard
2-3 shallots or 1 white onion
3 garlic cloves
1 tbsp. tamari
1 tsp dried thyme
½ tsp chilli flakes
EVOO
Salt & black pepper
Squash –
1/2 butternut squash
Salt
1 chopped thyme sprig
Crumble –
500g cooked chickpeas
1 tsp smoked paprika
1 tbsp garlic powder
1.5 tbsp. fresh or dried sage
1 tbsp. dried mixed herbs
extra virgin olive oil
salt & pepper
Tofu & Quinoa bowl (2 servings)
Tofu –
300g firm tofu
1.5 tbsp tamari
3 tbsp EVOO
1 tbsp rice mirin
1 tsp maple syrup
¼ tsp chilli flakes
1 tbsp smoke tomato paste (I used Sainsburys branded)
1 garlic clove
salt & pepper
Sundried tomato & tahini dressing –
5 sundried tomatoes
2 tbsp tahini
1.5 tbsp lemon juice
1 tsp maple syrup
½ garlic clove
2 tbsp EVOO
200ml water (gradually add)
black pepper
Coconut quinoa lentils –
150g quinoa
100ml coconut milk
100ml water
salt & pepper
Cozy Vegan Fall Recipes / PLANT-BASED WHOLE FOODS
Cozy Vegan Fall Recipes / PLANT-BASED WHOLE FOODS
EBOOKS https://tishwonders.co.uk
SOCIAL MEDIA: instagram.com/tishwonders
CONTACT: tishwondershealth@gmail.com
RECIPES:
Corn and coconut red lentil Dahl (3-4 servings)
250g red lentils
200ml coconut milk
1 large sweetcorn
200g cherry tomatoes
1 white onion
10 whole garlic cloves + 2 finely chopped
2 sprigs fresh thyme
10/12 curry leaves
1 tsp. cumin seeds
1/2 tsp. coriander seeds
1/4 tsp. chilli flakes
1 tsp. nigella seeds
6 whole cardamom pods
750ml water (to cook red lentils)
handful fresh coriander
Shiitake and butter bean stew (3-4 servings)
240g shiitake mushrooms
400g butter beans
2 carrots
1 red pepper
1 celery stalk
60ml red wine
2 tbsp. maple syrup
1 tbsp. tamari
1 white onion
3 garlic cloves
1 sprig fresh rosemary
1 sprig fresh thyme
handful fresh parsley
1/4 tsp chilli flakes
1 tsp. coriander powder
1 bay leaf
1 tsp. dried oregano
salt & pepper
EVOO
Tahini & peanut tofu noodle bowl (2 servings)
Noodles:
100g noodles of choice
2 medium carrots
1 red pepper
1 courgette
4 spring onions
30g coriander
Crispy tofu:
300h tofu
2 tbsp. garlic powder
Salt
Pepper
40g corn flour
Peanut tahini chilli sauce:
1.5 tbsp. peanut butter
2 tbsp. Tahini
1 tbsp. toasted sesame oil
2 tbsp. tamari
1 tsp. chilli sauce
1 tsp. maple syrup
1 inch thumb Ginger
1 tsp. rice mirin
1.5 tbsp. lime juice
3 tbsp. water (add more if needed)
Cozy Vegan Fall Recipes / PLANT-BASED WHOLE FOODS
Cozy Vegan Fall Recipes / PLANT-BASED WHOLE FOODS
EBOOKS https://tishwonders.co.uk
SOCIAL MEDIA: instagram.com/tishwonders
CONTACT: tishwondershealth@gmail.com
RECIPES:
Corn and coconut red lentil Dahl (3-4 servings)
250g red lentils
200ml coconut milk
1 large sweetcorn
200g cherry tomatoes
1 white onion
10 whole garlic cloves + 2 finely chopped
2 sprigs fresh thyme
10/12 curry leaves
1 tsp. cumin seeds
1/2 tsp. coriander seeds
1/4 tsp. chilli flakes
1 tsp. nigella seeds
6 whole cardamom pods
750ml water (to cook red lentils)
handful fresh coriander
Shiitake and butter bean stew (3-4 servings)
240g shiitake mushrooms
400g butter beans
2 carrots
1 red pepper
1 celery stalk
60ml red wine
2 tbsp. maple syrup
1 tbsp. tamari
1 white onion
3 garlic cloves
1 sprig fresh rosemary
1 sprig fresh thyme
handful fresh parsley
1/4 tsp chilli flakes
1 tsp. coriander powder
1 bay leaf
1 tsp. dried oregano
salt & pepper
EVOO
Tahini & peanut tofu noodle bowl (2 servings)
Noodles:
100g noodles of choice
2 medium carrots
1 red pepper
1 courgette
4 spring onions
30g coriander
Crispy tofu:
300h tofu
2 tbsp. garlic powder
Salt
Pepper
40g corn flour
Peanut tahini chilli sauce:
1.5 tbsp. peanut butter
2 tbsp. Tahini
1 tbsp. toasted sesame oil
2 tbsp. tamari
1 tsp. chilli sauce
1 tsp. maple syrup
1 inch thumb Ginger
1 tsp. rice mirin
1.5 tbsp. lime juice
3 tbsp. water (add more if needed)
High Protein Vegan Burritos Under 1 Euro! The Secret To Cheap, Healthy Breakfasts
High Protein Vegan Burritos Under 1 Euro! The Secret To Cheap, Healthy Breakfasts
If you’re start your day off with a healthy breakfast you are way more likely to continue with good eating habits through out the day. Now that the weather is getting colder having a warm wholesome breakfast can really set you up right. These Breakfast burritos are high in protein and packed with fibre, you can also customise these to suite what you like if you have an secret ingredients you like to add, don’t let us stop you!
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FULL RECIPE HERE; https://thehappypear.ie/plant-based-vegan-recipes/
All the best,
Dave & Steve.
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High Protein Vegan Recipes
High Protein Vegan Recipes
EBOOKS https://tishwonders.co.uk
SOCIAL MEDIA: instagram.com/tishwonders
CONTACT: tishwondershealth@gmail.com
Tempeh tacos (serves 2)
200g tempeh
1 red pepper
2 garlic cloves
1 small onion
Salt
1 tsp. Chipotle paste
1 tsp. Smoked tomato paste
1 tsp. Ancho chilli powder
1 tsp. Cumin seeds or powder
Olive oil
Handful fresh coriander
Cashew cheese sauce
1 cup cashews (soaked)
1/4 cup water (add more water if needed)
2 tsp. Nutritional yeast
1/2 tsp turmeric powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
Salt
1.5 tsp. lime juice
Pico de Gallo
200g cherry tomatoes
1/4 red onion
handful coriander
1/2 tsp jalapeño
2 tbsp. lime juice
Salt
6 taco shells
Roasted aubergine & butter bean curry (serves 4)
Roasted aubergine:
1 aubergjne
1 tsp. Cumin powder
Salt
Olive oil
Curry:
400g butter beans
1 Red pepper
1 white onion
2 garlic cloves
Thumb ginger
salt & black pepper (to taste)
1 tbsp. tamari or soy sauce
1 tbsp. cumin seeds or powder
1/2 tsp. fennel seeds
4 cardamom pods
1.5 tsp. curry powder
1 tbsp. turmeric
10-12 fresh or dried curry leaves
1.5 tsp. tomato paste
400 ml coconut milk
Water (if needed)
Handful fresh coriander
Peanut, tahini tofu noodle salad serves 2
Noodles:
100g noodles of choice
200g red cabbage
2 medium carrots
1 red pepper
150g mange tout
2 spring onions
30g coriander
Crispy tofu:
300h Tofu
2 tbsp. Garlic powder
Salt
Pepper
40g Corn flour
Peanut tahini chilli sauce:
1.5 tbsp. Peanut butter
2 tbsp. Tahini
2 tbsp. Tamari
1 tsp. Chilli sauce
1 tsp. Maple syrup
1 inch thumb Ginger
1 tsp. Rice mirin
1.5 tbsp. Lime juice
3 tbsp. Water (add more if needed)
