5 Scrumptious Recipes For Our Plant-Based mostly Babes

We all the time discuss concerning the significance of protein, however let’s not neglect plant protein! For all our vegan, plant-based, and veggie-loving babes, you may get loads of vitamins from plant sources. Plant-based proteins together with tofu, tempeh, chickpeas, quinoa, nuts, seeds, and legumes are all tremendous satisfying and highly effective sources of antioxidants, fiber, nutritional vitamins, and minerals. 

Right this moment we’re sharing 5 of our favourite plant-based, vegan dinner recipes. These are in fixed rotation for us, and we all know you’ll love them too!

Maple Walnut Brussels Recipe

Makes 2 servings 

INGREDIENTS

• 1 tsp. olive oil
• 1⁄4 tsp. salt
• 3 cups Brussels sprouts, lower into quarters
• 1 15 oz. can chickpeas, drained and rinsed
• 1⁄4 cup walnuts, chopped
• 1 Tbsp. maple syrup
• Non-obligatory: 4-6 oz. lean protein
• Non-obligatory so as to add leafy greens

DIRECTIONS 

1. In a big saucepan over medium-low warmth, add olive oil, Brussels sprouts, and salt. Sauté for 15-20 minutes, or till Brussels are tender. Be sure that to stir regularly.
2. Add chickpeas, walnuts, and maple syrup. Sauté for 1 extra minute then take away from warmth.
3. Non-obligatory so as to add lean protein like tofu or tempeh to this or to pair with as many leafy greens as you need! We love this with arugula.

Cilantro Lime Quinoa Bowl Recipe

Makes 1 serving

INGREDIENTS

• 1⁄2 cup cooked quinoa 
• 1 lime, juiced 
• 1⁄4 cup cilantro, diced 
• Pinch of salt 
• 4 oz. favourite lean protein (we love tofu on this!)
• 1⁄4 cup inexperienced salsa 
• 1 pink bell pepper, sliced 
• 1⁄4 cup sliced tomatoes 
• 2 Tbsp. pink onions, diced 
• 1⁄4 avocado 
• 2 Tbsp. pumpkin seeds

DIRECTIONS

1. Mix cooked quinoa with lime, cilantro, and salt. Toss to mix. 
2. Prime together with your favourite lean protein, inexperienced salsa, pink bell pepper, tomatoes, pink onions, avocado, and pumpkin seeds.

Thai Veggie Stir-Fry Recipe

Makes 1 serving

INGREDIENTS

• 1 Tbsp. coconut oil 
• 1 cup sugar snap peas 
• 1 pink bell pepper 
• 1 clove garlic 
• Pinch of salt 
• 1 child bok choy 
• 1 thai chili pepper (or your favourite pepper) 
• 1 lime, juiced
• 1⁄4 cup inexperienced onions, chopped 
• 2 Tbsp. cashews 
• 4 oz. lean protein like tofu or tempeh, cooked

DIRECTIONS

1. In a pan over medium warmth, add coconut oil, sugar snap peas, bell pepper, garlic, and salt. Sauté for 2- 3 minutes. 
2. Chop the bok choy and chili pepper and add to the combination. Sauté for 1-2 extra minutes. 
3. Take away from warmth and add lime juice, inexperienced onions, and cashews. Serve with 4 oz. of your favourite lean protein, cooked.

Buddha Bowl Recipe

Makes 3 servings 

INGREDIENTS 

• ½ cup quinoa  
• 3 Tbsp. further virgin olive oil
• 1 garlic clove, minced 
• 2 heads broccoli, lower into florets 
• 1/2 yellow onion
• 1 1/2 cups mushrooms (cremini, white, or child bella)
• 3 zucchini, sliced
• 2 handfuls cabbage 
• ½ Tbsp. coconut aminos
• Salt and pepper to style
• 1 – 2 tsp. curry powder seasoning
• 1 handful leafy greens 
• 2 tsp. sesame seeds
• ¼ avocado 

TAHINI SAUCE

• Juice from ½ lemon 
• 2 garlic cloves, minced
• 2 Tbsp. tahini
• 1 Tbsp. (or extra) water
• 2 tsp. curry powder 
• 1 Tbsp. further virgin olive oil
• Salt and pepper to style 

DIRECTIONS

1. Warmth a pot of water with salt and add quinoa. As soon as boiling, deliver to a simmer and canopy with a lid till totally cooked and water is absorbed, about 10 – 20 minutes.
2. In a big pan over medium warmth, add water and broccoli. Cowl with a lid and steam for two minutes, or till water is absorbed. Add olive oil and garlic, cook dinner for about 30 seconds. Add onions and sauté till translucent. Season with salt, pepper and some dashes of coconut aminos.
3. Add mushrooms and cook dinner untouched for five minutes, or till they start to crisp on edges. Add zucchini and cook dinner for two minutes earlier than including cabbage; cook dinner till it softens. Add extra coconut aminos and curry powder.
4. To make tahini sauce, add lemon juice and garlic to a jar, and let sit for a couple of minutes. Add tahini, curry powder, salt, pepper, and water. Shake vigorously. Add olive oil. Shake once more till sauce kinds.
5. As soon as greens and quinoa have cooked, assemble all elements in a bowl. End with sesame seeds, avocado, and tahini sauce.

Easy Lemongrass Coconut Curry Recipe

Makes 2 servings

INGREDIENTS

• 1 tsp. olive oil 
• 2 cloves garlic, chopped
• ½ inch ginger, peeled and chopped
• 2 Tbsp. pink curry paste
• Pinch of salt 
• 2 cups favourite veggies (we love carrots, zucchini, onions, and broccoli)
• 2 stalks lemongrass
• 1 can mild coconut milk
• ¼ cup water
• ½ cup cooked quinoa

DIRECTIONS

1.  In a big pan over medium warmth, add olive oil.
2. Add garlic, ginger, pink curry paste, and a pinch of salt. Sauté for two minutes.
3. Add your favourite veggies and lemon grass. Sauté for 5-10 minutes.
4. Pour coconut milk over veggie combination. Add 1/4 cup water. Cook dinner till veggies are mushy.
5. Serve over 1/2 cup cooked quinoa.

In search of extra scrumptious dinner recipes? You’ll discover a whole lot of choices within the vitamin part of your Tone It Up app!

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