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Veganuary 11/25 🌱 25 recipes in under 25 minutes: One pot peanut ramen 🍜 Throw everything in a pot and wait 5-10 minutes... it can happen that quickly!😌 (RECIPE: 2 servings, 15min preparation time): -150g quick cooking noodles -1 large carrot, chopped -200g sugar snap peas (It’s even quicker with a veggie mix) -a thumb-sized piece of ginger, chopped -2 cloves garlic, minced -2 tsp gochujang or red curry paste -2 tsp maple syrup or agave syrup -2 tbsp peanut butter -2 tsp lime juice -2 tbsp ...
Fitgreenmind
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Caramelized Leek and Potato Wraps
Ingredients: 1 medium russet potato, peeled and cubed 2 tbsp extra virgin olive oil 2 leeks, cleaned, trimmed and sliced 2 scallions, thinly sliced (white and green portions separated) 6 large garlic cloves, minced 2 tbsp nutritional yeast 2 tsp za’atar 1 tsp ground coriander 1, 15 oz can cannellini beans, drained and rinsed 1 cup frozen peas, thawed 1/2 cup parsley leaves, minced 1/2 cup fresh dill, minced 2 cups spinach, chopped (optional) Zest of 1 lemon 4-5 large burrito sized flour tortillas Sauce 1/2 cup unsweetened plant-based yogurt 1 tsp dijon mustard 1 garlic clove, grated 1 tbsp white wine vinegar Juice and zest of half a lemon 2 tsp maple syrup 3 tbsp fresh dill, minced Credits: @plantbasedrd
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Mob is filled with 1000s of lunch and dinner options, like this lazy “One Pot Vegan Puttanesca” - ultimate ease for a simple midweek dinner that tastes incredible from @christinasots. Grab our January offer and a year of Mob for a discounted price through the link in bio!
Mob | Weekly cooking made easy and delicious
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15 minute meals with 30g protein, a series.
Ep. 2: Cheesy Pea and Bacon Pasta This is my partner Will’s favourite meal, he used to love it with bacon before turning vegan. This version uses tofu instead, and according to him, it’s better than the real thing. Bonus is, no animals harmed ☺️ Protein breakdown: Extra firm tofu: 48g Pasta (I used Rummo brand): 28 Peas: 10g Nooch: 6g = 92 /3 = 30g /2 = 46g Ingredients (serves 2-3) 300g extra firm tofu 2 tbsp tamari or soy sauce 1 tbsp extra virgin olive oil 1/2 tbsp maple syrup 2 tsp smoked paprika 1 tsp garlic powder 2 tbsp cornstarch 4 cloves of crushed garlic 200g frozen peas 200g dried pasta of choice, cooked 1 tbsp white miso paste 80-100ml (one ladle) salty pasta water 3 tbsp nutritional yeast To serve: black pepper, chilli flakes by @sophsplantkitchen
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VEGAN MOUSSE AU CHOCOLAT
😋 by @Fitgreenmind - You're not alone in your struggle as a vegan, but it's time to overcome it and thrive! With over 300 mouth-watering plant-based recipes, this cookbook is your secret weapon. From quick and delicious high-protein meals to satisfying even the busiest vegan eaters, it's time to unleash your culinary creativity. Find the link in my bio and start enjoying the amazing flavors today!
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Start serving dip with These high-protein curried lentil bites
Start serving dip with These high-protein curried lentil bites! The combination of the two is mind-blowing. They make for the perfect appetiser or additions to a buddha bowl. 🤌 Curried Lentil Bites: - 2 cans (480g) lentils (drained and rinsed) - 1 cup chickpea flour - 1/3 cup tomato paste - 1/4 cup tahini - juice of 1/2 lemon - 1 clove garlic - 1 tsp baking powder - 1 tsp curry powder - 1/2 tsp cumin - 1/2 tsp chilli powder - pinch of salt and pepper Lemon Butter Bean Dip: - 1 can butter beans - 1 tsp lemon rind - 1 clove garlic - juice of 1/2 a lemon - 1/4 cup tahini - 2 - 3 tbsp water - pinch of salt and pepper - small handful parsley (chopped) - optional garnish: olive oil, chilli powder and chopped parsley. #lentilrecipe #highprotein #butterbeandip #diprecipe
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