Tag: high protein

Categories
Lunch & Dinner

Vegetable Lasagna

Looking for an easy to follow plant-based lasagne recipe?? You are at the right place, check out our new recipe and follow along!!!

Hi Everyone,

Welcome back for another portion of veg!

As I have seen a lot of requests for vegan lasagna, I decided to make a delicious recipe and it will take you about 75 minutes to prepare it – and it can easily feed 5 hungry mouths 🙂

We will start with the ‘meat’ base and you will need the following ingredients:
– 100g of black beluga lentils
– 100g of red lentils (or 200g of any lentils that you have)
– 100g of soy mince
– 3 medium-sized onions
– 2 medium-sized carrots
– 1 can of chopped tomatoes
– 3 tsp of salt
– 2,5 tsp of pepper
– 2 tsp of chili flakes
– 2,5 tbsp of nutritional yeast
– 1 tbsp of maple syrup
– 1 tbsp of dried paprika
– 5 tbsp of milled chia seeds

Start off with cooking the lentils in cold water on medium heat – once boiling, cook for 15 minutes.
In the meantime, you can chop the onions and carrots in small pieces – also soak the soy mince for 5 minutes in some water and then try to squeeze as much water as possible out of it.

Preheat a pan on high heat with some oil and then saute the onions and carrots for 6-7 minutes.

Now, lower the heat to medium and add all the ingredients to it – stir it well and let it cook for another 5 minutes.

You are done with the base!

You will need the following vegetables:
– 250g of mushrooms
– 1 zucchini
– 1 eggplant
– 1 sweet pepper
– 3 medium-sized tomatoes

Chop all the vegetables: mushrooms & tomatoes in slices and the rest in little cubes. Keep the tomatoes on one side (as you will need them for the lasagna topping) and place the rest of the vegetables into a bowl, sprinkle with some salt, and mix it together.

Before you start off with putting the lasagna together you still need bechamel, and you will need the following for it:
– 100 ml of sunflower oil
– 125g of regular flour
– 700 ml of soy milk (or any other plant-based milk)
– 2 tsp of salt
– 2 tsp of pepper
– 2/3 tsp of nutmeg

Preheat the pan on high heat and add the oil first and then the flour – stir until combined and then lower down the heat to low and add the rest of the ingredients – it’s very important to stir continuously for about 4-5 minutes.

It’s time to get excited, as it’s time to put it all together!!

You will still need:
– 1 pack of lasagna sheets
– 1 pack of shredded vegan cheese

To start off, spread some bechamel on the bottom of the baking tray, and then you can lay down your first layer of lasagna sheets (so they won’t move).
Follow up with another layer of bechamel, then spread some vegetables and follow up with a layer (half of the mixture) of the ‘meat’ base.
Now you can fill up the sides of the lasagna with lasagna sheets and then put a new layer of sheets on top.
The second layer will consist of bechamel, cheese, vegetables, and then the rest of the ‘meat’ base.
Finish off with another layer of lasagna sheets, bechamel, cheese, and tomatoes on top!

Preheat the oven on FAN 180°C (360°F) – and then bake the lasagna for 45-50 minutes.

Once done, you are ready to serve it!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Mixed Lentil Pie

Created with GIMP

Are you looking for a new Sunday lunch recipe for the whole family?? Bingo! Check out our new recipe that is packed with protein!!

Hi Everyone,

In this post, I am showing you how to make a mixed lentil pie, that everyone at your Sunday lunch table will love and is also packed with protein!

INGREDIENTS:
To start off, you will need the following vegetables:
– 2 medium-sized onions
– 3 medium-sized carrots
– 2 celery stick
– 1 sweet pepper
– 1 eggplant
– 8 medium-sized potatoes

The lentils that are used in the recipe (but you can do any lentils – approx. 300g):
– 70g of black beluga lentils
– 70g of lentils verts
– 70g of red lentils
– 70g of green lentils

The rest of the ingredients:
– 1 can of red kidney beans
– 1 can of chopped tomatoes
– 2,5 tsp of salt
– 2 tsp of pepper
– 2 tsp of chili flakes
– 2 tbsp of nutritional yeast
– 6 tbsp of milled chia seeds
– 1 tbsp of maple syrup

PREPARATION:
Go ahead and start cooking your lentils in cold water on low heat (once it starts boiling cook for another 15-20 minutes). Then, chop all the vegetables into smaller pieces, except the potatoes that have to be cut into thin slices.
Now you can heat up some oil in a pan (high heat) and add all the vegetables (not the potatoes) and saute them for 5-7 minutes and then add the rest of the ingredients (including lentils), stir it well, and cook on low heat for another 5 minutes.
Once the mixture is taken off the hob, spray some oil on the bottom of the baking tray and then put a layer of potatoes in – put some salt and oil on top and make your second layer, including a layer on the sides of the baking tray. Now it’s time to put the mixture in and then finish it off with the rest of the potatoes.
Preheat your oven to 180°C (360°F) on the fan option and bake it for 45-50 minutes.

You are ready to serve it, enjoy!

Vito

For a video tutorial, check the link below:

Categories
Desserts Favourites

Cookies

Do you sometimes eat cookies but wish they were healthy? They exist! Follow this recipe and treat yourself with these vegan cookies.

Hi Everyone,

I have seen that a lot of people are seeking for high protein snacks, so I took a few days to make something special – I made High Protein Cookies that are also Gluten-Free and don’t contain any oil (except if you like to bake them with some vegan butter like me)!
You can eat these at any time of the day, starting from breakfast, as a quick snack through the day, or as a great high protein snack after a good workout!

INGREDIENTS:
– 80g of coconut flour
– 80g of oats
– 30g of pea protein
– 50g of peanut butter
– 30g of maca powder (optional – gives a toffee taste and is a great source of iron)
– 1 tsp of baking powder
– 1 tsp of xanthan gum
– 2 tbsp of milled chia seeds
– 50g of Brazil nuts + 50g of walnuts (or any 100g of nuts 🙂
– 3 medium-sized bananas
– 4 tbsp of maple syrup
– 1 cup of soy milk (or any other plant-based milk)

And if you want to flavor your cookies (50:50) you will need 80g of vegan chocolate chips and 60g of dried cranberries.

PREPARATION:

Let’s start this recipe with fine blending the nut and then placing them into a bowl.
You can now add the rest of the dry ingredients: coconut flour, pea protein, maca powder, baking powder, xanthan gum, milled chia seeds (except oats!) – mix it all well together!

Peel the bananas and place them in your blender together with the peanut butter, soy milk, and maple syrup – give it a good blend!
Now you can add the liquid to the dry mixture and mix it all together and then once done add the oats to it and do the same again 🙂

Divide the mixture into half and flavor them up – one with chocolate and the other one with cranberries!

To easier spread it out to take out cookie shapes, place it on some baking paper and place the paper ends to spread it out (you can see the video for a better explanation!).

In case you want to make the cookies oil-free, just place them on some baking paper and you are ready to ‘throw’ them into the oven! If you want to bake them with some butter – first spread some butter on the baking tray and then also brush the cookies with some 🙂

Preheat the oven on a 160°C (320°F) and bake them around 10 minutes.

You are ready to serve it, Enjoy!!

Vito

For a video tutorial, check the link below: