Usual style lunch salad meal prepped, which I'll serve with another prepped thing, a favourite easy bulk meal – quinoa, bean and pumpkin bake. Original recipe was using sweet potato but we have a heap of pumpkins here so sometimes they slip in instead.
Video of the bake process that I did ages ago is here: https://www.instagram.com/reel/C0zyfllSO0T/?igsh=M2lraWJscmRvMHZk
Ingredients for the bake are the attached screenshots (the last ingredient is just a 400g can of four bean mix but any canned beans work).
Note for the Aussies – chili powder is a mix of spices, not pure chili. I just keep a bulk mix of this in a jar and use it in any American recipes that call for chili powder or just in other random dishes. https://www.allrecipes.com/recipe/237172/chili-powder/
Salad ingredients:
- Tomato
- Red capsicum/bell pepper
- Red onion
- Snow pea sprouts
- Radish
- Cucumber
- Edamame beans
- Red cabbage
- Celery
- Kale
When serving, I'll grab a salad, 1/8 of the quinoa bake, a simple soy yoghurt and mustard dressing or whatever I have leftover, wakame sprinkle, maybe some kimchi, and my seitan.
For those interested, the macros will be approx 475 cal, 47g protein, 55g carbs, 10g fat, 13g fibre, 4.5g iron.
I also made another batch of these chocolate lentil muffins I shared a few weeks ago, but used some chopped Sweet William white chocolate melts instead. Unfortunately being melts, they completely melted into it bar a little bit on top, and didn't quite work out as planned 🤣 but still tasted great. Recipe: https://thevegan8.com/vegan-chocolate-lentil-protein-muffins/
by Louisa_Anne
Dining and Cooking