VEGAN MEAL PREP FOR MUSCLE | EASY HIGH PROTEIN MEALS
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Recipes in this Video
3 recipes
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1 can black beans, drained and rinsed
- ●1 cup corn, frozen or fresh
- ●1 red bell pepper, diced
- ●1 avocado, sliced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup cilantro, chopped
- ●1 lime, juiced
- ●2 tbsp olive oil
- ●1 tsp chipotle powder
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer.
- 2In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 3In a large bowl, combine the black beans, corn, diced red bell pepper, cherry tomatoes, and chopped cilantro.
- 4In a small bowl, whisk together the lime juice, olive oil, chipotle powder, cumin, salt, and black pepper to make the dressing.
- 5Once the quinoa is cooked, fluff it with a fork and let it cool slightly before adding it to the vegetable mixture.
- 6Pour the dressing over the quinoa and vegetable mixture, and toss gently to combine.
- 7Serve the quinoa chipotle bowl in individual bowls, topped with sliced avocado.
- 8Garnish with additional cilantro if desired.
Equipment
medium saucepanlarge bowlsmall bowlfine mesh strainerwhisk
🌶️🌶️🌶️Low
veganplant-baseddairy-freegluten-freenut-free
Ingredients
- ●1 cup dried chickpeas
- ●4 cups vegetable broth
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 celery stalks, diced
- ●1 medium potato, diced
- ●1 can (14 oz) diced tomatoes
- ●1 tsp ground cumin
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1 cup coconut milk
- ●Fresh parsley for garnish
Instructions
- 1Soak the dried chickpeas in water overnight. Drain and rinse before using.
- 2In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3Add the soaked chickpeas, diced potato, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
- 4Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chickpeas are tender.
- 5Once the chickpeas are cooked, stir in the coconut milk and let it simmer for an additional 10 minutes.
- 6Taste and adjust seasoning if necessary. If the chowder is too thick, add more vegetable broth to reach desired consistency.
- 7Serve hot, garnished with fresh parsley.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
veganplant-baseddairy-freeegg-freesoy-free
Ingredients
- ●1 block (8 oz) tempeh, sliced
- ●2 cups baby potatoes, halved
- ●1/4 cup BBQ sauce
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp smoked paprika
- ●Salt and pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine the halved baby potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the potatoes are well coated.
- 3Spread the seasoned potatoes on a baking sheet in a single layer.
- 4Bake the potatoes in the preheated oven for 20 minutes.
- 5While the potatoes are baking, prepare the tempeh. In a separate bowl, mix the sliced tempeh with BBQ sauce until well coated.
- 6After 20 minutes, remove the potatoes from the oven and add the BBQ-coated tempeh to the baking sheet.
- 7Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the tempeh is heated through and the potatoes are tender and golden brown.
- 8Remove from the oven and let cool for a few minutes.
- 9Garnish with fresh parsley before serving.
Equipment
baking sheetmixing bowlmeasuring cupsmeasuring spoons
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