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

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