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High Protein What I Eat In a Day Vegan

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Andrew Bernard | The Nard Dog Cooks
Andrew Bernard | The Nard Dog Cooks
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Recipes in this Video

3 recipes

Ingredients

  • โ—1 block (14 oz) firm tofu
  • โ—1/4 cup maple syrup
  • โ—2 tbsp soy sauce
  • โ—1 tbsp sriracha
  • โ—1 tbsp olive oil
  • โ—2 cups cooked rice (white or brown)
  • โ—1 avocado, diced
  • โ—1 cucumber, diced
  • โ—1/4 cup red onion, finely chopped
  • โ—1 tbsp lime juice
  • โ—1/4 tsp salt
  • โ—1/4 tsp black pepper
  • โ—1 tbsp sesame seeds (optional)

Instructions

  1. 1Press the tofu to remove excess moisture, then cut it into cubes.
  2. 2In a bowl, mix together the maple syrup, soy sauce, and sriracha to create the glaze.
  3. 3Heat olive oil in a pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
  4. 4Pour the maple glaze over the tofu and cook for an additional 2-3 minutes, allowing the tofu to absorb the flavors.
  5. 5In a separate bowl, combine the diced avocado, cucumber, red onion, lime juice, salt, and pepper to make the salad.
  6. 6To serve, place a portion of cooked rice in a bowl, top with the glazed tofu, and add the avocado cucumber salad on the side.
  7. 7Sprinkle sesame seeds on top for garnish, if desired.
  8. 8Enjoy your Spicy Maple Glazed Tofu Rice Bowl!

Equipment

cutting boardknifemixing bowlpanspatulaserving bowls
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธMedium

Ingredients

  • โ—1 cup dried green or brown lentils
  • โ—2 medium sweet potatoes, peeled and diced
  • โ—1 medium onion, chopped
  • โ—3 cloves garlic, minced
  • โ—1 tsp ground cumin
  • โ—1 tsp ground coriander
  • โ—1/2 tsp turmeric
  • โ—1/2 tsp smoked paprika
  • โ—1/2 tsp cayenne pepper
  • โ—4 cups vegetable broth
  • โ—1 cup coconut milk
  • โ—2 tbsp olive oil
  • โ—Salt and pepper to taste
  • โ—Fresh cilantro for garnish

Instructions

  1. 1Heat olive oil in a large pot over medium heat.
  2. 2Add chopped onion and sautรฉ until translucent, about 5 minutes.
  3. 3Stir in minced garlic and cook for another minute until fragrant.
  4. 4Add diced sweet potatoes, lentils, cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Stir to combine.
  5. 5Pour in the vegetable broth and bring to a boil.
  6. 6Reduce heat to low, cover, and simmer for about 25-30 minutes, or until lentils and sweet potatoes are tender.
  7. 7Stir in the coconut milk and season with salt and pepper to taste.
  8. 8Cook for an additional 5 minutes to heat through.
  9. 9Remove from heat and let sit for a few minutes before serving.
  10. 10Garnish with fresh cilantro before serving.

Equipment

large potwooden spoonmeasuring cupsmeasuring spoons
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธLow
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • โ—2 cups mixed vegetables (bell peppers, zucchini, carrots)
  • โ—1 can (15 oz) chickpeas, drained and rinsed
  • โ—2 tbsp olive oil
  • โ—1 tsp salt
  • โ—1/2 tsp black pepper
  • โ—1 tsp paprika
  • โ—1 tsp cumin
  • โ—1/2 tsp garlic powder
  • โ—1/4 cup tahini
  • โ—2 tbsp lemon juice
  • โ—1-2 tbsp water (to thin sauce)
  • โ—1 tbsp maple syrup (optional)
  • โ—Fresh parsley for garnish

Instructions

  1. 1Preheat the oven to 400ยฐF (200ยฐC).
  2. 2In a large bowl, combine the mixed vegetables and chickpeas.
  3. 3Drizzle with olive oil, salt, black pepper, paprika, cumin, and garlic powder. Toss to coat evenly.
  4. 4Spread the mixture on a baking sheet in a single layer.
  5. 5Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  6. 6While the veggies are roasting, prepare the spiced tahini sauce. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust the consistency with more water if needed.
  7. 7Add maple syrup to the tahini sauce if you prefer a touch of sweetness. Mix well.
  8. 8Once the veggies and chickpeas are done roasting, remove them from the oven and let cool slightly.
  9. 9Drizzle the spiced tahini sauce over the roasted veggies and chickpeas.
  10. 10Garnish with fresh parsley before serving.

Equipment

baking sheetmixing bowlwhisksmall bowl

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