high protein
Crunchy Roasted Chickpeas Snack 🤯 Vegan Recipes #plantbased #veganrecipe #beans #vegan #snack #food
Crunchy Roasted Chickpeas Snack 🤯 Vegan Recipes #plantbased #veganrecipe #beans #vegan #snack #food
Super crunchy, super healthy, and spicy roasted chickpeas. You wanna have a quick and easy snack: just roast some chickpeas! And of course: It’s a plant-based, oil-free, gluten-free recipe.
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👨🍳 Crunchy Spicy Snack Recipe
1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g)
¼ cup (60 ml) tahini
1 Tbsp black sesame seeds
1 tsp of paprika powder
½ tsp salt
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Protein Content Total: 32.8 g plant-based protein
1 (15oz) can chickpeas, drained = 17.8 g protein
60 g tahini = 15 g protein
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#chickpeas #plantbased #snack
💪 3 Iron-Rich Protein-Packed Vegan Recipes PLUS 5 Ways To Boost Iron Quickly
💪 3 Iron-Rich Protein-Packed Vegan Recipes PLUS 5 Ways To Boost Iron Quickly
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Whether you’re plant-based or not, iron is a critical nutrient that many individuals struggle to get enough of. Anemia is no fun, and low iron can lead to low energy, sleeplessness, brittle nails, hair loss, and dull skin. Today I’m sharing what you need to know to make sure you’re optimizing iron intake and absorption as well as 3 protein and iron-rich plant-powered recipes for breakfast, lunch, and dinner. All recipes can be found in our app, linked above!
EatMoveRest Your Best,
🍍 Erin & Dusty
#vegan #plantbased #iron #protein
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CHAPTERS:
0:00 Intro
1:30 Top 5 Tips
3:20 Eat These Foods
3:56 Pair w/ Vitamin C
4:29 Cook in Cast Iron
4:45 Soak, Sprout & Ferment
5:15 Avoid Iron Blockers
6:00 Supplement When Needed
6:25 Iron-Rich Breakfast
8:15 Iron-Rich Lunch
10:25 Iron-Rich Snacks
11:45 Favorite Iron Supplement
12:58 Iron-Rich Dinner
14:50 Outro
A Week Of Comfort Meals. (easy, Vegan & Satisfying)
A Week Of Comfort Meals. (easy, Vegan & Satisfying)
Get 10% off your next website! https://www.squarespace.com/minarome
Another Weekly Food Vlog: https://www.youtube.com/watch?v=fWoh5nv0538&t=487s
Here’s some comfy, (more or less) nourishing plant based meals I cooked for myself and my friends this week! This video doesn’t count everything I ate, just whenever I did some actual cooking, that’s when I whipped out my camera. So more of a chill recipe vlog. Lmk if you end up recreating anything!
My Cookbook:
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intro 0:00
Ingredients & Notes
#1 Vegan Puttanesca Pasta 0:43
generous pinch of salt for the pasta water
120g pasta of choice (4,2 oz)
2 cloves garlic
2 shallots (or 1 bigger onion)
1 handful olives of choice, no stone
optional – 1 tsp capers (added to the onion etc)
3-6 tbsp dehydrated soy granules
2 tbsp olive oil
150g – 200g (1 cup – 1 ½ cups) cherry tomatoes
1 sheet nori, ripped to bits
1 tsp miso paste
optional – 1 splash of white wine (added to the miso, nori)
chili flakes, to taste (i did 1 dash)
salt, pepper to taste
125ml (120g) pasta water (or regular water plus 1 tsp cornstarch, mixed well before added to the skillet)
optional – fresh herbs, sesame seeds for serving
→ 1 large serving, 2 small ones
#2 Basic yet Fancy Oats 2:25
½ cup (50g) oats
pinch of salt
dash of cinnamon
¾ cup (180ml) non dairy milk
1-2 tbsp semi-sweet choc chips
pinch of flakey sea salt
½ tsp – 1 tsp olive oil (start w ½, mix it into the oats and choc, see if u want more)
→ serves 1
(obvs add fruit if u want, but i like the plain version a lot!)
#3 Vegan Shakshuka 3:19
1 red bell pepper
1-2 cloves garlic
1 onion
olive oil for the pot
¼ tsp paprika, or more to taste
¼ tsp cumin, or more to taste
780g chopped tomatoes (28oz)
1-2 tsp agave syrup
salt to taste
for the tofu mix:
200g firm tofu (7oz)
1 tsp white wine vinegar
generous pinch of salt
optional – 1 dash kala namak, ¼ tsp turmeric
80ml non dairy milk (⅓ cup)
You might have to scrape down the sides a few times, blend until (more or less) smooth!
→ serve w toasted bread, vegan feta, fresh herbs
→ serves 2
inspired by: https://jessicainthekitchen.com/vegan-shakshuka/
#4 Miso Dumpling Soup 5:00
1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving frozen dumplings of choice
1 pak choi, chopped
sesame seeds, cilantro for serving
→ serves 1
#5 Fluffy Savory Pancakes 6:17
4 mini sausages or 2 bigger ones (vegan duh)
1 small pak choi, chopped
vegetable oil for the pan
½ cup water (80ml)
1 tbsp white wine vinegar
2 ½ tbsp unsweetened apple sauce
½ cup plus 2 tbsp flour (80g)
¼ tsp salt
optional – 1-2 tbsp vg parmesan or nutritional yeast
2 tsp baking powder
serve w hot sauce, hummus, fresh herbs
→ serves 1
#6 Miso Soup – Noodle Version 7:50
1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving glass noodles of choice
1 pak choi, chopped
sesame seeds, cilantro for serving
#7 Savory Hand Pies 8:56
for the dough:
2 1/2 cups (300 grams) flour, plus if needed 1-2 tbsp more flour for surface
1 1/4 teaspoon salt
1 tbsp sugar
¾ cup (170 grams) cold vegan butter, cubed
3-5 tbsp ice water, added 1-2 tbsp at a time
OR: 1 sheet of store bought pie crust (or even pizza dough)
for the filling:
1 can black beans, rinsed and drained (420g)
1 cup (250ml) store bought pizza/pasta sauce , 1 tbsp per pie
1-2 handfuls vegan cheese, ~1 tbsp per pie
optional: 1 tbsp oat milk to brush on top of the pies before baking!
→ yields 15-20 pies, depending on size (cut out circles that are 10- 15 cm 4 – 6 inch in diameter)
MUSIC –
INTRO: https://open.spotify.com/track/1ZRqmyOwZAwBYgMcOcAlQh?si=967b87a322b147bf
Trees and Lucy:
NoisePlug: https://soundcloud.com/lover-man-768026801/dawn
Rafiki Music:
Tympanik: https://soundcloud.com/tympanikbeats/souleyma-full-tape
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