4-Day High Protein Vegan Meal Plan
APPLE PIE SMOOTHIE
Ingredients for 4 servings
- 4 Apples
- 17 oz Coconut Yogurt
- 4 cups Almond Milk
- 4 tbsp Chia Seeds
- 2.1 oz Rolled Oats
- 1 tsp ground cinnamon
- 4 scoop vanilla, vegan protein powder
- 1 tsp ground nutmeg
- 1 tsp stevia (optional) if your protein powder is quite sweetened you won’t need this
Steps
Step 1
Portion the dry ingredients into a bag or container for each morning. Set aside your apples so no one gets to them before you do!
Step 2
When it’s breakfast time, roughly chop the apple, discard the core. Add it to the blender with the almond milk, coconut yogurt and the prepped container of dry ingredients.
Step 3
Blend until smooth and enjoy!
Spicy Peanut Butter Tempeh & Rice
Ingredients for 4 servings
Main ingredients:
22 oz Tempeh, cut into 1 inch cubes
6.5 oz brown rice, uncooked
Coconut oil spray
Sauce:
4 tbsp Peanut Butter
4 tbsp Soy Sauce (low sodium)
4 tsp Coconut Sugar
2 tbsp Red Chili Sauce
2 tsp Rice Vinegar
2 tbsp ginger (fresh or paste)
3 cloves of garlic (or garlic paste)
6 tbsp water
Cabbage:
- 5 oz Purple Cabbage, shaved/finely sliced
- 1 Lime, juice only
- 2 tsp agave/apple bee-free honey
- 3 tsp sesame oil
Garnish:
- Green onion, chopped
Steps
Step 1
Mix all of the ingredients for the spicy peanut sauce together
Step 2
Cut the tempeh into 1 inch (2.5cm) cubes
Step 3
Add sauce to the tempeh, stir, cover and marinade in the fridge for 2-3 hours or, ideally, overnight. Tempeh is really good at absorbing the flavors of the marinade
Step 4
Preheat the oven to 375°F / 190°C
Step 5
Cook the rice as per packet instructions
Step 6
Place the tempeh on a nonstick baking sheet, spray with some coconut oil, bake in the oven for 25-30 minutes. Save any leftover marinade for serving.
Step 7
Mix all of the ingredients for the cabbage together in a bowl and set aside to let it marinate
Step 8
Serve it up: To a bowl or meal prep container, add rice, cabbage and tempeh. Scoop a little extra of the Tempeh marinade on top as a sauce. Garnish with green onion.
Green Protein Snack Pot
Ingredients for 4 servings
- 8 oz Edamame beans, frozen
- 8 oz Peas, frozen
- 4 tbsp sesame seeds
- 4 tbsp Soy sauce (low sodium)
- Chili Sauce/Sriracha as preferred, to taste
- Cilantro, optional
Steps
Step 1
Place frozen peas and edamame in a microwave safe bowl. Add a splash of water and defrost in the microwave for around 30 seconds or until no longer frozen.
Step 2
In a small container, pot or jar, place seeds along with the peas and beans.
Step 3
Stir through soy sauce, chili and cilantro just before eating. Enjoy!
Italian Veggie "Meatballs" & Spaghetti
Ingredients for 4 servings
Veggie-meatballs:
- 13 oz kidney beans, drained and rinsed
- 12 oz veggie ground
- 3 tbsp wholewheat breadcrumbs
- 3 tbsp milled flaxseed
- 6 tbsp water
Seasoning:
- 1.5 tbsp Italian seasoning
- 1 tbsp garlic powder
- 3 tbsp fresh parsley, chopped
Other ingredients:
- 16 oz Marinara
- 7 oz Whole wheat Spaghetti
- Olive oil spray
Steps
Step 1
Set oven to 400°F / 200°C
Step 2
Mix the flaxseed and water together in a small bowl.
Step 3
Place the beans in a food processor and blend to almost smooth.
Step 4
Mix all of the meatball ingredients together in a bowl including the flax and beans. Add the seasonings. Spray your hands with olive oil to make it easier to handle. Form mixture into golf ball sized balls with your hands. Trying to keep them all equal in size as much as possible.
Step 5
Add meatballs to the fridge or freezer, refrigerate for at least 20 mins and then place in the oven. This will help them firm up and stop them from falling apart.
Step 6
Spray a baking sheet with olive oil, add the balls to the tray. Spray with olive oil and place in the oven for 20 minutes.
Step 7
Meanwhile cook your pasta as per packet instructions in a pot of boiling salted water. Once cooked, drain and set aside.
Step 8
In a separate pan, heat the marinara sauce and add the balls as soon as they are cooked.
Step 9
Serve up the spaghetti with the juicy veggie meatballs on top