What I Eat in a Day | High Protein Vegan Easy Dinner Recipes

Mar 14, 2024

(slow, quirky music plays) Believe it or not, this is the food responsible for me going

vegan

. Oh really! It's so surprisingly delicious. Of course, there are many reasons why people become

vegan

. For me this food made me a believer. Well, that may have come out a little strong. But I guess

what

I'm saying is that, for me, this food is

what

made me consider veganism. If that topic is interesting to enough people, I may make another video on the topic while illustrating this dish in variations or others. I guess what I'm saying is that whether you're looking for something that will surprise a few or find something more trivial for a mixed diet family, this vegan meal will liven up the unimaginative weekly meal list.

Aside from the flavor and

protein

benefits, one of the things I like most about this recipe is that it creates zero waste. Broccoli stems are edible, so simply cut them into half-inch cubes and toss them to start before the rest of the plate. Unlike a banana peel, which is also edible, but there's a bit of instant regret and self-reflection on your life choices when you bite into one of those. Yes, at least that's what I remember. I try to block it out of my memory. During the cooking process of this recipe you will want to have some extra vegetable broth on hand.

More Interesting Facts About,

what i eat in a day high protein vegan easy dinner recipes...

This is in case you accidentally have the heat too

high

or the oil or sauce absorbs too quickly. You can make some variations by simply swapping out the broccoli for cauliflower; I do not change roasted cashews for any other nut, since other nuts do not have the same neutral flavor as cashews. If I run out of cashews, I tend to use more chickpeas, but whatever you do, stay away from the salted cashews in this recipe. Let's say you want to omit the cashews and maybe add some pinto or black beans. Definitely make the recipe without any changes first.

This way, you can better understand how what you are adding will stimulate the flavors of the dish. Either way you have this. I don't usually avoid carbs, but if you do, this meal will help you. I am most often looking to avoid gluten and this recipe meets those needs as well. Look, I like to eat a lot of fruit. Bananas, apples, mangoes, these fruits contain a good amount of carbohydrates. But, on the other hand, they are also excellent sources of potassium, vitamin A and vitamin C, and in all diets there is that give and take. That's why I think it's better to eat different things in moderation.

But I'm no saint. I get stuck on certain foods for longer than I should... ..Often. For this recipe you can use any shredded meat, you know, or something else if you don't want to use the nutty meat method you see here. Which, on the plus side, could also help speed up some of the prep time. I often, but not always, like to stick more to a whole foods approach because looking at product packaging for substitutes can be discouraging. It might just be me, but does anyone else see the ingredient list as a warning label? Anyway the nut method, if for some reason you are allergic, this can also be done with, say, some sunflower seeds.

In the description you can also find the method for this. During the cooking process of this, at some point you see me point to the middle of the pan and it is because I am trying to show you the remains of the walnut that you can add a little more broth there, as you look, I I did. Or even add a little more flavor, like a dry wine. Making sure it's vegan, of course. And that will deglaze the substance. Which means you're just going to lift it off the bottom and now incorporate it into the recipe, giving it a really good flavor.

When making the recipe, I enjoy cold avocado. So if I know I'm going to make this later in the day, what I'll do is refrigerate the avocado. Then when I add the hot taco nut mixture to the cold avocado (breathing heavily). The best way I can describe it is like the same feeling you get when you add cold ice cream to a warm brownie. That extra ice cream on top is very wrong of you, but it seems like the right thing to do. So I just made this meal and it was for my mom for Mother's Day.

She loved him! She started making fun of me saying like, you know, where did I buy it? In her words, she said this tastes like she made it in a restaurant. By the way, my mom is not vegan. And she's not skeptical either. The

high

est praise comes from my father. Who is totally skeptical. He's the person you just don't tell that he's vegan until after he's eaten a few seconds. His praise was accompanied by great, old-school phrases. "Dad, this is hitting you." Yes, my family calls me dad. Story for another day. But what can I say?

He is, he is my dad. So you know, I played along. Yes, the roof is on fire. The best way to describe this recipe is to say that it tastes very similar to an alfredo. It's very creamy and I love that it comes together in one pot. Sometimes to help this meal go further, I have a roasted cauliflower recipe that I will use and put in the description as well. With this recipe calling for canned coconut milk, you can substitute another thick plant-based milk, such as oat, soy, or pea, or if you have dairy-free yogurt that you need to use up before the expiration date, you can throw that in as a substitute, too.

Just make sure it's simple. Although dairy-free yogurt costs like a small paycheck, if it's already expired, you'll be better off using it as a lotion or skin cream. I don't know, but don't let it go to waste. This is another recipe where I like to reserve a little bit of vegetable broth on hand. In case the heat is too high during the boiling or simmering process. The liquid may evaporate too quickly before cooking the pasta. So, with some dairy-free milk or reserved vegetable broth, you can add it during the cooking process. All the