HIGH PROTEIN MEALS | Vegan, Healthy, Quick | 125g protein

Today I'm sharing 4 of my favourite vegan high protein meals! These are meals I usually make when I want something quick & healthy that tastes really good. Enjoy!

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Recipes:

PEA PESTO PASTA:

- 1 bunch basil
- 1/2 cup parsley
- 1/4 cup olive oil
- 4 cloves garlic
- 1/4 cup pine nuts
- 1 cup peas
- 1/4 cup nutritional yeast
- 1 lemon, juiced
- Wholewheat spaghetti
- Veggies of your choice (I used mushrooms, broccoli & cherry tomatoes)
- Sun dried tomatoes, black olives, pine nuts, parsley & chilli flakes to serve.

Boil some spaghetti then start on your pesto. Add all of the pesto ingredients in to a food processor and blitz til' smooth and creamy. Cook up some veggies of your choice. Once the spaghetti has cooked, add 1/4 of the pesto per person & the veggies in to the pan and mix.
Plate this up and top with sun dried tomatoes, olives, parsley, pine nuts & chilli flakes.
PROTEIN POWER BOWL:

- 1/2 block extra-firm tofu
- 1 medium sweet potato
- 1/2 can chickpeas.
- 1.5 cups quinoa
- Greens of your choice (I used broccoli & fine beans)
- For the tofu: 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp ketchup, 1 tsp maple syrup, 1 clove garlic, 1 tsp grated ginger
- Garlic powder, cayenne, cajun
- Olive oil
- Avocado slices for serving (optional)

Chop tofu in to cubes, put all marinade ingredients in to bowl and add tofu, leave in the fridge while preparing the other ingredients. Chop up the sweet potato, add in to a bowl with oil, garlic powder, cayenne, cajun, salt & pepper and toss around til' coated. Lay these out on an oven dish then do the same with the chickpeas & roast both in the oven for 25 mins until crispy. Cook your quinoa then saute greens if necessary. Put a bit of everything on to a bowl, top with some avocado, lemon juice, chilli flakes & enjoy.
MEDITERANNEAN SPICY LENTILS:

- 1 onion
- 2 cloves garlic
- 1 mild red chilli
- 1/2 cup green peppers
- 1 medium carrot
- 1 cup green lentils, cooked
- 1/2 tbsp tomato paste
- 1/2 tbsp pepper paste
- 1 tsp paprika, 1/2 tsp cumin, black pepper & salt

Add some oil to a pan with the onions, peppers & chilli. Saute for a few minutes then add the carrots, garlic, tomato & pepper paste. Stir then add 2 cups of water & the spices and let this simmer for around 15 mins. Then add in the green lentils, cook for another 10 mins and finally serve with quinoa or brown rice.
"MEATY" VEGGIE CHILLI:

- 1 red onion
- 1/2 scotch bonnet with seeds
- 3 cloves garlic
- 1 red bell pepper
- 200g mushrooms
- 1 cup walnuts
- 1 tsp chilli powder, 1 tsp paprika, 1/2 tsp cumin, salt & pepper
- 1 tbsp tomato paste
- 1 tbsp pepper paste
- 1 can chopped tomatoes
- 1 can red kidney beans
- 1 can black beans
- 1 cup peas
- 1 cup corn

Cook the onion in some oil then add the scotch bonnet, garlic & bell pepper. Cook for a few minutes then add in the mushrooms and walnuts & cook til' the mushrooms begin to break down. Add in the spices, tomato & pepper paste, can of chopped tomatoes & water and leave to cook. Add in the beans, peas & corn on the last 10 mins. Serve with brown rice, avocado slices & a squeeze of lime.
Music: Epidemic Sounds
Editing: Final Cut Pro, Procreate, Lightroom
Camera: Canon M50, Iphone 11 Pro Max

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