VEGAN RECIPES

Here is the recipe for our Maple Curry Tempeh which is a delicious dish made with fermented tempeh, sweet maple syrup, and bold curry spices. High-protein vegan recipe is perfect for anyone following a plant-based diet or looking for a quick vegan dinner that’s both satisfying and healthy. Our dish is packed with fiber, plant-based protein and healthy fats which makes maple curry tempeh a great option for meal prepping or serving as a main dish with rice or vegetables. If you are looking for a low-calorie vegan recipe or a gluten-free vegan meal, this recipe delivers rich flavors and essential nutrients in every bite.

Ingredients:

This makes 3 servings

1 block tempeh – cubed
marinade
1/4 cup liquid aminos or soy sauce
2 tbsp sesame oil
2 tbsp apple cider vinegar
2 tbsp maple syrup
pinch salt/pepper
salt/pepper to taste
Sauce

1 garlic clove – minced
1/4 tsp grated or minced ginger
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 cup vegetable broth
1/4 cup maple syrup
3 tbsp liquid aminos or soy sauce
1 tbsp vinegar of choice
juice from 1/2 lime
1 tsp curry powder
1/2 tsp turmeric
1 tbsp arrowroot starch/powder (can sub tapioca flour or cornstarch)

optional sides, broccoli and quinoa or rice

INSTRUCTIONS:

Toss tempeh in marinade and let sit for at least 30 minutes.

Preheat oven to 400 degrees. Remove tempeh from the marinade and roast for 35 minutes. If cooking broccoli add this to the pan and roast for the same amount of time.

While tempeh is cooking, make your sauce. Heat a sauce pan with oil over medium heat. Add garlic, cumin seeds, mustard seeds, and ginger.

Cook for 5 minutes. Add all remaining ingredients except for the arrowroot powder and simmer for 5 minutes. Lastly add in your arrowroot starch and whisk in until sauce thickens – this will take under a minute.

Toss tempeh in sauce. Serve with rice and greens of choice

Looking for the perfect vegan pasta salad that’s packed with flavor and nutrients? Here is our Loaded Vegan Pasta Salad with a zesty garlic herb dressing, made with fresh veggies, cherry tomatoes, cucumber, and avocado. The garlic herb dressing in the our recipes adds a bold flavor that complements the whole grain pasta, making it a satisfying, high-protein vegan recipe. Share with your with with this plant-based salad packed with fiber, healthy fats, and vitamins, while keeping your meal both delicious and nutritious.

Ingredients:

FOR THE ZESTY GARLIC HERB DRESSING
¼ cup olive oil
¼ cup lemon juice
1 large clove garlic
1 tbsp fresh dill
1 tbsp fresh mint
1 tsp sea salt

Instructions:
​
Combine all ingredients in a high speed blender and pulse till smooth. Enjoy!

This content reads as if it is human-written. Enjoy this fresh and healthy vegan salad with our Loaded Lentil Quinoa Summer Salad. We have packed it with protein-rich quinoa, fiber-filled lentils, and vibrant fresh vegetables, this zesty garlic herb dressing adds a deliciously bold and tangy twist. This content reads as if it is human-written. Our special dish is perfect for meal prep, a summer picnic, or a light vegan lunch, this high-protein salad offers a balance of healthy fats, fiber, and essential nutrients. 

Ingredients for Loaded Lentil Quinoa Summer Salad:

SERVES 2

1/2 C quinoa, cooked and cooled

1/2 C green lentils, boiled for 12 minutes and cooled

1/2 bunch lacinto kale, chopped and massaged for 15-20 seconds with 1/2 tsp EVOO + 1 lemon, juiced

1 C sunflower greens

1 C arugula

1/2 C finely grated purple cabbage

1/4 red onion, finely chopped

1/2 C castellavano olives, halved

1 C heirloom cherry tomatoes, halved

1/4 C sun dried tomatoes, chopped

1/4 C crispy chickpeas

1 TBSP pine nuts, toasted

Lemon Balsamic Pine Nut Vinaigrette:

1/4 C balsamic vinegar

1 lemon, zested and juiced

1 tsp dried parsley

1 garlic clove

1 tsp Dijon mustard

1 TBSP pine nuts

salt and pepper

Method:

Toss greens, quinoa, lentils, and cabbage in a large bowl. Divide between serving bowls.
️Top with remaining ingredients.
️Add all ingredients for dressing to a blender and purée until combined. Season to taste.
️Drizzle dressing over salads and toss to combine!

Indulge in these crispy loaded sweet potato fries drizzled with a bold buffalo sauce and paired with a tangy zesty garlic herb dressing. Vegan recipe combines the rich flavor of sweet potatoes with the kick of buffalo sauce and making it the perfect vegan appetizer or side dish for any occasion. We have packed it with fiber, healthy fats, and a burst of plant-based protein, these buffalo sweet potato fries are a deliciously satisfying and nutritious snack. Our sweet potatoes is great for a game day treat, meal prep, or a party appetizer.

Ingredients:
2 large sweet potatoes
1 tbsp avocado oil
2 tbsp cornstarch
1 tsp paprika, onion and garlic powder each
1/2 tsp salt

1/4 cup buffalo sauce
1 tbsp melted vegan butter

Plus:
Coconut bacon chips, chopped pickles or relish, parsley, chives, peppers

Method:

Preheat oven to 450 F/225 C.

Cut sweet potatoes into large sticks (as evenly as possible), rub them with avocado oil, then sprinkle them with cornstarch and seasoning. I use a small sieve for the cornstarch to ensure an even, thin layer.
Bake them on a with parchment paper lined baking sheet for 30 minutes, and carefully flip them after 20 minutes.

Make sure your pan isn’t too crowded, and the fries aren’t overlapping for the best result.

Mix hot sauce and vegan butter, and drizzle sweet potatoes with the sauce.

Take fries off the baking sheet (keep them on the parchment paper), and bake them on the oven rack for 10 more minutes.

Here is the recipe for our comforting vegan soup recipe which combines hearty lentils and lasagna noodles. Our mouth watering soup is a great way to enjoy the delicious flavors of lasagna in a soup form. ​

What you need:

12 lasagna sheets, broken in half

1 med onion diced, 1 tbl olive oil

3 garlic cloves minced, 1 tbl Italian seasoning

1/2 tsp crushed red pepper, 2 tbl tomato paste

3 tsp red wine vinegar

1 cup red lentils

28 oz can whol peeled tomatoes

1 cup unsweetened coconut milk

3 cups water, 2 tsp vegan Worcestershire sauce

1 handful spinach (optional)

1/4 cup chopped fresh basil

What you do:

Cook lasagna pieces according to al dente directions.

On stovetop, using a large pot or dutch oven, heat oil over med heat, wait till hot, add onions, season liberally with s/p, & sauté 8-10 min until golden & translucent, add garlic, continue to cook while stirring until fragrant 1-2 min.

Add seasoning, tomato paste, & cook until paste becomes a deep red about 2 min.

Add vinegar, scraping brown bits off the bottom of the the pot.

Add tomatoes, water, lentils, salt/pepper, mix, mashing tomatoes into pieces, bring to a boil, then simmer till lentils are tender, 10-15 min.

Add Worcestershire sauce, adjust seasonings if needed.

Using immersion blender, pulse soup till smooth, or transfer in batches to a food processor/ blender
Bring back to pot, add coconut milk & spinach, heat through till warmed & spinach has wilted. Top with fresh basil & vegan parm.

Serve by placing noodles in individual bowls, then ladling soup on top. Top with fresh basil & vegan parm. Enjoy!!

Lets warm up with this Lemon Chicken and Orzo Soup which is a comforting chicken soup recipe and we have packed with tender chicken, orzo pasta, and a zesty lemon broth. Our healthy soup is  now rich in protein, vitamins, and minerals, making it a nourishing option for lunch or dinner. In our recipe, the citrusy lemon flavor adds a refreshing twist, while the orzo pasta provides the perfect texture to complement the chicken. Ideal for meal prep or a cozy family dinner, this soup is easy to make and perfect for weeknight meals.

Here’s another easy and super delicious soup! It’s hearty and comforting, perfect to throw together

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1 1/2 cups Soy Curls (you can sub 1 can chic peas)
1/2 med Onion chopped
2 cloves Garlic minced
2 Celery stalks chopped
2 Carrots peeled and chopped
2 Tbsp of Vegan Butter
1 Tbsp Grape Seed Oil
2 tsp Poultry Seasoning
1 1/2 tsp of Thyme
2 Tbsp Flour
6 cups of No Chicken Broth
1 cup Orzo uncooked
2 cups Spinach chopped
1/3 cup Lemon Juice
Salt & Pepper to taste

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

Break apart the Soy Curls into smaller pieces and add them to a large bowl with 1/2 tsp of Poultry Seasoning and enough Hot Water to cover them. Set aside

Melt the Butter in the Grape Seed Oil and sauté the Onions and Celery until the Onions become translucent.

Add in the Carrots and Garlic until the Garlic becomes fragrant and then add in the Thyme and remaining Poultry Seasoning. Let cook 1-2 minutes.

Add in the Flour and mix well to coat all the veggies. Keep mixing for a minute to help cook out the raw Flour taste.

Add in the No Chicken Broth and mix well. Allow everything to come to a boil. Then lower the heat, cover and simmer for 15 minutes.

Add in the Chicken Soy Curls, Bay Leaf and cook for another 5 minutes.

Add in the Orzo and cook for 10 minutes covered. Stir occasionally to prevent the Orzo from sticking.

Add in the chopped Spinach and once it has wilted add in the Lemon Juice. Season with Salt & Pepper before serving.

This plant-based ragu is made with tender jackfruit, simmered in a rich, savory tomato sauce with herbs, garlic, and onions. Our dish is Ideal for those looking for a meat alternative, this jackfruit recipe is packed with fiber, nutrients, and plant-based protein. You can serve it over pasta and rice for a hearty to satisfy your vegan dinner. ​

Ingredients:

SPICY PULLED JACKFRUIT PORK
1 yellow onion diced
2 large cloves garlic minced
1/8 tsp cloves
1/8 tsp cinnamon
1/2 tsp chilli flakes
1/4 tsp cayenne
1 tsp smoked paprika
1/2 tbsp cumin
1 tsp chilli powder
1/4 cup tamari
3 tbsp maple syrup
1/4 cup tomato paste
1 cup veggie stock
1 tsp liquid smoke
Cracked Black pepper
1 tsp sea salt

Method:

Drain and rinse jackfruit. Remove hard core and pull jackfruit apart with you hands. Sauté onion and garlic. In a small bowl combine all dry spices and toss in with onion and garlic.

Add jackfruit and toss to combine. In a small bowl combine tomato paste, tamari, liquid smoke, and maple syrup. Which to combine and add to pan. Stir. Finally, add in stock, salt and pepper and mix thoroughly. Cover and reduce to medium low for approx 30-40 minutes. Taste for seasoning.

Add to pasta, tacos or whatever else you fancy!!

Indulge in this Chinese Sesame Mushroom Stir-Fry, a flavorful vegan stir-fry packed with savory mushrooms, sesame oil, and a rich sesame sauce. Plant-based stir-fry is easy to make which makes it a perfect option for a weeknight dinner or meal prep. Our special and mouther watering low-calorie meal can always satisfy your cravings for Asian-inspired cuisine. You can serve it over steamed rice,or any nutritious vegan meal.

Ingredients:
⁣
Serves: 4 ⁣
3 cups of slice mushrooms ⁣
1 brown onion, sliced ⁣
1 red capsicum, sliced⁣
1 green capsicum, sliced⁣
1 teaspoon vegetable oil ⁣
⁣
Sesame Sauce:⁣
1/4 cup soy sauce⁣
1 tablespoon dark soy sauce ⁣
1 tablespoon sesame oil ⁣
1 tablespoon rice wine vinegar ⁣
1 tablespoon minced garlic ⁣
1 tablespoon cornstarch ⁣
1 tablespoon coconut sugar ⁣
1/4 teaspoon black pepper ⁣
2 tablespoons white sesame seeds⁣
⁣
To serve: ⁣
Rice of choice⁣
⁣
METHOD:⁣

In a bowl, whisk together all the ingredients for the sauce. Set aside ⁣

Heat up the oil in a wok on high heat, then add the onions and stir-fry for 3 minutes until softened⁣

Then add in the capsicum and stir-fry for 3 minutes until softened⁣

Add in the mushroom slices and the sauce. Stir to mix then reduce the heat to medium and then pop a lid on for 10 minutes to steam until everything is tender, tossing occasionally so it doesn’t burn ⁣

In the meantime, toast the sesame seeds in a seperate pan on high heat for 3 minutes ⁣

Sprinkle the sesame seeds on the stir-fry.⁣

Serve with rice! ⁣
⁣
*Storage tips: in an airtight container in the fridge for up to 3 days or in the freezer for months⁣

Now you can fuel your day with this High Protein Brunch Bowl which is packed with plant-based protein, quinoa, avocado, chickpeas and a variety of fresh veggies. if you are looking for a nutritious meal to keep them energized, than it is the prefect choice. In our recipe the balance of healthy fat and fiber and essential vitamins that you need, this protein-rich bowl offers a satisfying, wholesome start to your day. Ideal for meal prep, this brunch bowl recipe is quick, easy, and perfect for a post-workout meal or a light vegan lunch.

Ingredients:

Serve 2

For the tofu scramble:

A block of firm tofu (about 280-300g)
2 tbsp of nutritional yeast
1 tsp of garlic powder
1 tsp of onion powder
1/2 tsp of smoked paprika
1/2 tsp of turmeric
2 handful of chopped kale or baby spinach
1/2 tin (400g) of chickpeas – drained and rinsed
A generous pinch of black salt
A drizzle of olive oil for cooking
A dash of plant milk (i have used oat)

200g of chestnut mushrooms – sliced
1 tbsp of olive oil
1 tbsp of soy sauce
150g of cherry tomatoes – cut in half
1/2 cucumber – cut into small slices
1 cup of cooked quinoa
Spoonful of kimchi (optional)

Instructions:

Add a drizzle of oil to a large frying pan on medium heat. Add the tofu to the pan crumbling with your hands. Add in all the other ingredients and combine everything together. Cook on a medium/ low heat for 8-10 minutes until the greens are wilted. Add more plant milk if the tofu is starts to stick to the pan. Adjust with salt and pepper.

To cook the mushrooms: Add 1 tbsp to a frying pan. Once hot add in the sliced mushrooms. Cook on a medium heat for 5 minutes until the start to shrink. Add in the soy sauce and cook for 2-3 more minutes.
Serve the tofu scramble with the cooked quinoa, mushrooms, cherry tomatoes, cucumber and kimchi if using.

Indulge in these savory Greek meatballs, made with ground meat or a plant-based alternative and can be served with a creamy, tangy tzatziki sauce. This tasty recipe is a perfect option for a high-protein meal, these Greek meatballs are seasoned with oregano, garlic, and lemon, giving them a delicious Mediterranean flair. Our dish is paired with a refreshing tzatziki which can be easily made from Greek yogurt, cucumber, and fresh herbs. All together making this dish is an ideal choice for a healthy dinner, meal prep, or party appetizer. ​

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1 lb (453 g) of vegan ground
1/2 cup (64 g) Onion finely chopped
2 cloves of Garlic crushed
1 Tbsp (15 g) Dill chopped
2 tsp (10 g ) Oregano chopped
2 tsp of (10 g) Mint chopped
1/2 cup (60 g) plain Breadcrumbs
3 Tbsp (45 ml) plant milk
Salt & Pepper to taste

𝗧𝘇𝗮𝘁𝘇𝗶𝗸𝗶 𝗦𝗮𝘂𝗰𝗲

12 oz (360 g) vegan sour cream
1 Sm – Med Cucumber (210 g) partially peeled, seeded and grated.
3 cloves of Garlic crushed
1 Tbsp (15 g) of Mint chopped
1 Tbsp (15 g) of Dill chopped
Juice from 1/2 a Lemon
2 tsp (10 ml) of Olive Oil
Salt & Pepper to taste

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

Make the Tzatziki by grating the seeded, Cucumber and squeezing out the excess water.

Add the grated Cucumber to the Sour Cream along with the Garlic, Lemon Juice, Dill, Mint and Olive Oil. Mix well and refrigerate overnight.

Make the Meatballs by adding the Vegan Ground to a large bowl along with the Garlic, Onion, Dill, Oregano, Mint, Breadcrumbs, Plant Milk, Salt & Pepper.

Mix until well combined but be careful not to over mix or they may become too dense when cooked.

Scoop up roughly a couple of tbsp of the mixture and roll a ball into the size of golf ball. Set them onto a lined baking sheet. You should yield 14-16 Meatballs.

Bake at 400 for 12-14 minutes or until nicely browned. (They should be have a light crust but still juicy inside)

Serve with Tzatziki and Pita or with a simple Greek Salad