Vegan meals I’ve been loving lately 🌱 (cozy, high-protein & easy)

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I’ve included the full recipes for the main dishes below!

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🥦 Steamed Basket Meal – Cauliflower & Chickpeas

Sooo quick to do!

Ingredients

– cauliflower 1

– olive oil 2 (tbsp)

– turmeric powder 1 (tsp)

– salt and pepper

– cooked chickpeas 260 (g)

– zaatar 1 (tbsp)

– pita breads 4

– sea buckthorn berries (optional)

The sauce

– soy cream 165 (mL)

– lemon 0.5

– fresh chives 0.3 (bunch)

Separate the cauliflower into small florets. In a steamer basket lined with parchment paper, place them and drizzle with olive oil, turmeric, salt, and pepper. Toss to coat. (If you don’t have a steamer basket, a saucepan with a little water, a fine sieve, and a lid works too.)

In the second tier of your steamer basket, add the drained chickpeas, za’atar, a drizzle of oil, and some salt. Toss to coat. Cook in the steamer for 25 minutes. (If you don’t have a second tier, simply sauté these ingredients for a few minutes in a pan.)

While everything cooks, prepare the sauce: in a bowl, pour the soy cream and add the lemon juice without stirring. Wait about a minute, then mix to let the cream thicken. Add the chopped chives and some salt.

In shallow bowls, serve the sauce first, then the cauliflower and chickpeas. Add a few sea buckthorn berries or some pomegranate seeds and serve with warm pita breads!

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🍯 Sesame Glazed Tempeh

Ingredients

– tempeh 250 (g)

– soy sauce or tamari 3 (tbsp)

– ketchup 2 (tbsp)

– toasted sesame oil 3 (tbsp)

– maple syrup 1 (tbsp)

– sesame 2 (tbsp)

– cornstarch 1 (tbsp)

Instructions

Cut the tempeh into small cubes.

Heat a pot of water. When it starts to boil, submerge the tempeh and cook it for 10 minutes. Drain.

In a frying pan, heat a spoonful of sesame oil and sauté the tempeh cubes until they are browned on all sides.

Meanwhile, prepare the sauce: mix the soy sauce, ketchup, the remaining sesame oil, maple syrup, sesame seeds, cornstarch, and 200 mL of water.

Once the tempeh is nicely browned, pour in the sauce. Let it cook for another 2 minutes, allowing it to thicken and coat the tempeh pieces.

Serve on rice!

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🍝 Creamy High-Protein Orzotto with Crispy Tofu

56g of protein per serving 😳

Ingredients

Grated tofu

– firm tofu 350 (g)

– soy sauce or tamari 2 (tbsp)

– olive oil 2 (tbsp)

– paprika 1 (tbsp)

– light brown sugar 1 (tsp)

Orzotto

– shallots 1

– olive oil 1 (tbsp)

– tomato paste 2 (tbsp)

– orzo 200 (g)

– vegetable broth 675 (mL)

– silken tofu 300 (g)

– salt and pepper

– plant-based ricotta 4 (tbsp)

Preheat the oven to 200°C (400°F). Grate the firm tofu onto a baking sheet lined with parchment paper.

Add the soy sauce, oil, paprika, and brown sugar. Toss to combine, then bake for 15 minutes.

In the meantime, peel and chop the shallot. In a pan, heat the oil and sweat the shallot.

Add the tomato paste and let it toast in the oil for about a minute. Add the orzo and stir everything together over high heat for another minute.

Add two ladles of broth and stir. Cook over medium heat until the liquid is absorbed. Gradually keep adding another ladle of broth each time the liquid evaporates. The total cooking time for the orzotto is about 15 minutes.

Blend the silken tofu until smooth to create a cream. Then add this cream to the orzotto once it’s cooked and the broth has evaporated. Season with salt and pepper.

Serve the orzotto in shallow bowls, topped with the grated tofu and a spoonful of ricotta in the center!

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🍵 Raspberry Matcha Iced Latte

No exact recipe here, I just:

simmer frozen raspberries into a quick compote

add oat milk

top with matcha whisked in hot water

It’s fruity and super refreshing.

🌯 My Go-To Lunch Wrap

Also very freestyle but SO good:

– crispy grated tofu (same as the orzotto 👆)

– tofu scramble

– red cabbage coleslaw

– spinach

– buffalo sauce

Perfect meal prep situation.

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🧊 Iced Latte (Maple + Sea Salt)

Simple but elite:

– 1 espresso shaken with a tiny bit of maple syrup and a pinch of sea salt

– ice

– oat milk

Trust me on the salt 😌