vegan
High-Protein VEGAN Meal Prep (No Supplements Needed)
High-Protein VEGAN Meal Prep (No Supplements Needed)
Check out the full recipes and nutrition breakdown here ⬇️
https://thevegangym.com/easy-high-protein-vegan-meal-prep
Meal prep is one of the best tools to use when it comes to staying on track with your nutrition. However, if you are following a vegan lifestyle, you need to ensure that your meals contain enough protein, vitamins, and minerals to achieve your goals with optimum health. In this video, I’ll break down a delicious high-protein meal prep that hits every vegan’s nutritional needs without using supplements.
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Vegan Burrito Bowl ???? #recipe #cooking #cookingchannel #vegan #healthyrecipe
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5 Meals I Still Eat On Repeat After 8 Years Vegan ???? (feat. Cosmic Cookware Australia)
5 Meals I Still Eat On Repeat After 8 Years Vegan ???? (feat. Cosmic Cookware Australia)
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Lentil bolognese ingredients:
– 1 tbsp olive oil
– 1 brown onion, diced
– 2 garlic cloves, crushed
– 4 small sticks of celery, diced
– 1 carrot, finely diced
– 1 tsp dried parsley
– 1/2 tsp chilli flakes (add more if you like more spice)
– 800g tinned lentils, drained and rinsed, slightly mashed
– 1/3 cup water
– 2 tsp vegan beef stock powder
– 1/2 cup passata or tinned tomatoes
– 250g fettucine, cooked al dente
Crispy tofu ingredients:
– 200g firm tofu, cut into squares or rectangles
– 3 tbsp olive oil
– 1 tsp vegan chicken stock powder or veggie stock powder
– 1 tsp garlic powder
– 1 tsp onion powder
– 2 tbsp nutritional yeast
(I recommend serving this in a fresh salad or on a sandwich)
Black bean chilli:
– 1/2 brown onion, diced
– 1 garlic cloved, minced
– 1 tsp chilli flakes (add more if you like more spice)
– salt and pepper (to taste)
– 1/3 cup tomato paste
– 1/2 cup passata
– 800g tinned black beans, drained and rinsed
(I recommend serving this with rice, greens and coconut yoghurt)
Chickpea tuna:
– 400g tin of chickpeas, drained and rinsed, mashed slightly
– 1 tbsp firmly packed fresh dill, finely chopped
– 1 tbsp firmly packed chives, finely chopped
– 1/4 cup vegan mayo
– 1 tsp dijon mustard
Peanut butter noodle sauce:
– 1/2 cup smooth peanut butter
– 1 tsp maple syrup
– 1 tbsp soy sauce
– juice of 1/2 a lemon
– 1 tsp garlic powder
– 1 tsp onion powder
– add water to desired consistency
(I recommend serving this with udon noodles, as well as your favourite stir fried veggies)
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i am vegan!
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7 years
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Plant-Based Scrambled Eggs | Easy Oil-Free Vegan Recipe!
Plant-Based Scrambled Eggs | Easy Oil-Free Vegan Recipe!
When I went plant based over 8 years ago I found my morning eggs were the toughest thing to “give up”. I had eaten 2 eggs a day for most of my life. This plant-based vegan scrambled eggs recipe is similar to the Just Egg product but it is healthy, oil-free, and tastes delicious.
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00:25 Prep and blend ingredients
04:09 Our on tray and bake
05:55 Chop
07:06 Taste Test
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WHAT I COOK IN A SCHOOL WEEK ???????? Quick, Vegan Recipes ????
WHAT I COOK IN A SCHOOL WEEK ???????? Quick, Vegan Recipes ????
I hope you enjoyed the video, let me know in the comments which video you wanna see next! ????
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RECIPES FROM THIS VIDEO:
Monday:
—————————————-
-150g soy chunks
-2 Tbsp soy sauce
-1 Tbsp tomato paste
-1 3/4 Cup (450ml) water
-1 Tsp each salt, cumin, paprika, dried herbs
-1/2 Tsp garlic powder
Cook until the water is gone (about 10mins).
-2/3 cup (100g) chickpea flour
-1/2 cup (35g) breadcrumbs
Stir everything in and set aside while making the sauce.
Shape in 6 patties.
Fry in oil until golden brown.
Burger sauce:
-1/2 cup (125g) vegan mayonnaise-3 tablespoons ketchup-2 Tbsp chopped pickles -1 1/2 Tsp sugar-1 1/2 Tsp white vinegar
Mix to combine.
Caramelised onions:
-2 onions
Sauté in some oil on medium heat until jammy.
Build your burger.
Tuesday:
—————————————
-2 cloves garlic
-1 knob vegan butter (about 25g)
-3 leeks
-a pinch of chili flakes
Sauté the garlic and the chili flakes in the butter.
Then add the leek and stir fry on medium heat until soft and „jammy“ (about 10mins).
-2 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave
Stir it in.
Cook 2 servings of pasta.
Add them to the pan with 1 cup (250ml) pasta water and a little more vegan butter.
Cook 2-3mins until it’s a silky smooth pasta.
Wednesday (I freestyle but I was inspired by this recipe):
———————————
-1 can (400ml) coconut milk
-3 Tbsp red curry paste
Heat up a few Tbsp coconut milk.
Fry the curry paste 4-5mins.
-1/2 head broccoli
-2 carrots
-1 bell pepper
(or other veggies of your choice, I also used bamboo shoots)
Stir fry 3-4mins.
Add the rest of the coconut milk.
-optionally 5 lime leaves
-salt to taste
-a pinch of sugar
-a glut of water
Stir it in.
Let it simmer until the veggies are tender.
Serve with rice.
Thursday:
————————————-
-1 serving of pasta
Cook al dente
-1/2 small head of cauliflower
-olive oil
-salt, pepper, paprika and cumin to taste
Mix and air fry 7-10mins
-1 onion
-a handful sun dried tomatoes
-75g vegan chick’n
Fry in some oil
-1 TBSP tomato paste
-1 TBSp hummus
-100g canned tomatoes
-salt, pepper and dried herbs to taste
Let it simmer until the pasta is done.
Add the pasta, pasta water and cauliflower and serve with some vegan feta
Friday:
————————————-
-1 package instant ramen (make sure it’s vegan)
Add it to the pot with the right amount of water
-1 Tsp Gochujang (or a bit more if you can handle heat)
-1 Tsp sesame oil
-1 Tbsp vegan cream
-70g tofu, cubed
-a handful of greens (pak choi, chard, spinach…)
Bring to a simmer and cook 3-5mins.
Much love
Maya 🙂











