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Plant Based High Protein Meal Prep | Simple & Filling Vegan Meals

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High Carb Hannah
High Carb Hannah
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3 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Tofu scramble originated as a plant-based alternative to scrambled eggs, gaining popularity in the 1970s among vegetarians and vegans. It embodies the ethos of using simple, nutritious ingredients to create a satisfying meal. Today, variations abound globally, with spices and vegetables tailored to local tastes, making it a versatile dish enjoyed by many.

Ingredients

  • โ—tofu
  • โ—olive oil
  • โ—onion
  • โ—bell pepper
  • โ—spinach
  • โ—turmeric
  • โ—nutritional yeast
  • โ—garlic powder
  • โ—black salt
  • โ—pepper
  • โ—tomato
  • โ—green onion
  • โ—cilantro
  • โ—red pepper flakes

Instructions

  1. 1Drain tofu and crumble it into a bowl.
  2. 2Heat olive oil in a skillet over medium heat until shimmering.
  3. 3Add chopped onion and bell pepper; sautรฉ until softened, about 3-4 minutes.
  4. 4Stir in crumbled tofu and cook for another 2-3 minutes.
  5. 5Add turmeric, garlic powder, and black salt; mix well to combine.
  6. 6Cook for an additional 3-4 minutes, stirring occasionally.
  7. 7Fold in spinach and cook until wilted, about 1-2 minutes.
  8. 8Remove from heat and stir in nutritional yeast and pepper to taste.
  9. 9Garnish with chopped tomato, green onion, and cilantro.
  10. 10Serve warm with toast or as a filling for wraps.
  11. 11Enjoy immediately for best flavor.

Ingredient Alternatives

tofu

Healthier: tempeh

Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly.

nutritional yeast

Healthier: miso paste

Cheaper: parmesan cheese

Miso adds umami flavor, while parmesan is often more accessible.

black salt

Healthier: sea salt

Cheaper: table salt

Sea salt is a common substitute for flavor.

olive oil

Healthier: avocado oil

Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

Techniques

sautรฉingmixing

Equipment

skilletspatulabowl
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธLowsoy

Also Known As

Vegan ScrambleTofu Eggs

Zucchini bread has its roots in North America, particularly popularized during the summer months when zucchinis are in abundance. This moist, sweet bread is often enjoyed as a snack or dessert, making it a beloved staple in many households. Today, variations abound, with some adding chocolate chips or spices, reflecting a global embrace of this versatile recipe.

Ingredients

  • โ—zucchini
  • โ—all-purpose flour
  • โ—sugar
  • โ—eggs
  • โ—vegetable oil
  • โ—baking powder
  • โ—baking soda
  • โ—cinnamon
  • โ—vanilla extract
  • โ—salt
  • โ—nuts
  • โ—raisins
  • โ—coconut
  • โ—pumpkin spice

Instructions

  1. 1Preheat the oven to 350ยฐF (175ยฐC).
  2. 2Grease and flour a loaf pan.
  3. 3Grate the zucchini and set aside to drain.
  4. 4In a large bowl, mix the eggs and sugar until well combined.
  5. 5Add the vegetable oil and vanilla extract to the egg mixture and stir until smooth.
  6. 6In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  7. 7Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  8. 8Fold in the grated zucchini, nuts, and raisins or coconut if using.
  9. 9Pour the batter into the prepared loaf pan.
  10. 10Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  11. 11Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
  12. 12Slice and serve once completely cooled.

Ingredient Alternatives

all-purpose flour

Healthier: whole wheat flour

Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

Healthier: honey

Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

Healthier: applesauce

Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

Healthier: seeds

Cheaper: chopped oats

Seeds are nut-free and add crunch.

Techniques

mixingbaking

Equipment

loaf panmixing bowlsgraterwhiskmeasuring cupsmeasuring spoons
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธLowglutennuts

Also Known As

Zucchini LoafCourgette Bread
vegangluten-freenut-free

Ingredients

  • โ—2 tbsp olive oil
  • โ—1 onion, diced
  • โ—2 cloves garlic, minced
  • โ—1 bell pepper, diced
  • โ—2 carrots, diced
  • โ—2 celery stalks, diced
  • โ—1 zucchini, diced
  • โ—1 can (15 oz) black beans, drained and rinsed
  • โ—1 can (15 oz) kidney beans, drained and rinsed
  • โ—1 can (15 oz) diced tomatoes
  • โ—2 cups vegetable broth
  • โ—2 tbsp chili powder
  • โ—1 tsp cumin
  • โ—1 tsp smoked paprika
  • โ—1/2 tsp salt
  • โ—1/4 tsp black pepper
  • โ—1/4 tsp cayenne pepper (optional)
  • โ—1 cup corn (fresh or frozen)
  • โ—Fresh cilantro for garnish

Instructions

  1. 1Heat olive oil in a large pot over medium heat.
  2. 2Add diced onion and garlic, sautรฉ until onion is translucent, about 5 minutes.
  3. 3Stir in bell pepper, carrots, and celery; cook for another 5 minutes until vegetables are softened.
  4. 4Add zucchini and cook for an additional 3 minutes.
  5. 5Stir in black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using.
  6. 6Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes, stirring occasionally.
  7. 7Add corn and cook for another 5 minutes until heated through.
  8. 8Taste and adjust seasoning if necessary.
  9. 9Serve hot, garnished with fresh cilantro.

Equipment

large potwooden spoonmeasuring cupsmeasuring spoons
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธLow

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