Easy Vegan Meal Prep ideas and tips for high protein plant-based recipes. These recipes are also budget-friendly and can help you to stay on track with a plant-based diet.
Join my upcoming 31-Day Plant-Powered Challenge (we kick off September 1st) https://sophieuliano.safechkout.net/PPCSEPT2019INT
How To Determine Your Daily Protein Requirements
Note: This is an approximation. The amount of protein you require daily will change depending on your lifestyle. If you are very active and exercise a LOT on one particular day, add another 20 – 30 grams of protein (this could be a smoothie with a couple of scoops of protein powder), or a plant-based protein bar.
HOW TO CALCULATE:
Take your body weight (in pounds), and multiply that by 0.36. So, if you weigh 140 pounds, you would need approximately 50.4 grams of protein daily.
This varies greatly according to your lean body mass, your height, your age, and your sex. So remember this calculation is a very rough approximation.
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1 tbsp of veggie oil, or 2 tbsp veggie broth
1 yellow onion, chopped
3 garlic cloves, minced
2 tsp fresh ginger root, grated
1 – 2 tbsp curry powder (depending on your taste)
1 tsp sea salt
ground black pepper
14 – 16-ounce block of extra firm organic tofu, drained and cubed
2 cups of red lentils
3 – 4 cups veggie broth
1/4 cup culinary coconut milk (optional to make it creamy).
2 cups baby spinach
Cilantro to garnish
Saute the onion in the veggie oil or broth for about 3 minutes until soft. Add the garlic, ginger, and seasoning. Continue to fry gently for another couple of minutes.
Add the remaining ingredients, and either set your slow cooker on medium/high for about 4 hours. Or simmer your curry over low heat for about 45 minutes.
Serve over a bed of steamed quinoa for extra protein.
Keep in the fridge for up to 3 days in a sealed glass container. Or freeze for up to 3 months.