This is a very simple recipe, but so so so delicious. It’s quite fast if you have some leftover rice from the day before and if you’re good with veg chopping! I am the biggest fan of garlic, so this recipe is right up my street.
Recipe (serves 4):
About 400 g brown rice, cooked
One broccoli head, chopped
250 g mushrooms, chopped
15 asparagus spears, cut
Two big pak choi heads, stem removed, leaves chopped
Large handful kale, chopped and stems removed
A whole head of garlic, thinly sliced
3-4 tablespoons of olive oil
Optional protein source (I used leftover pepperoni and facon slices I had in the fridge)
Cook the rice, chop the veg in the mean time. Put the oil in a pan and fry off the garlic. You want it lightly brown and the oil fragrant with garlicky goodness. Fish out the garlic and reserve for later. Add all veg except kale and pak choi to the oil. Cook until it’s just cooked, then add the rice to the dish. Fry it for a few minutes, then add kale and pak choi and cook for a few more minutes. I added my pepperoni and facon and some nutritious yeast along with the kale and pak choi. Lastly, sprinkle the fried garlic on top and serve.
Protein: 33 grams without the pepperoni and facon
So this may sound like a strange combination, but rest assured it does not taste like avocado. It tastes like the most moist, gooey cake in existance, with a zingy frosting. I tried it out just because I had a few ripe avocados lying around that needed eating, but it is genuinely the best cake I’ve made in a while. The recipe can be found here: http://joythebaker.com/2009/07/vegan-chocolate-avocado-cake/
A quick recipe full of iron, perfect as a post workout meal. I usually add a sausage or other protein to this, and make a green smoothie to go with it, so I can feel good about workingout and eating well, if only for that day!
Cut any veg that is on hand. I usually use broccoli, cauliflower, carrots and mushrooms, but use whatever takes your fancy. Fry the broccoli first, using a bit of olive oil.
Make the teriyaki sauce: I use 4 tablespoons white or rice vinegar,1/4 cup soy sauce (I always add lots of soy sauce, but add it to taste),1 tablespoon sesame oil, 3 teaspoons brown sugar, 2 garlic cloves (I usually add more because I love garlic), 1/2 teaspoons ginger, 1/4 teaspoon chilli flakes, black pepper to taste
After 10 mins of frying, add the rest of the veg to the broccoli and all of the sauce. Cook for another 10 mins, or until the veg is cooked. Add some nutritious yeast if desired. Cook polenta last, it should only take a few minutes. Optionally you can add a bit of grated vegan cheese to the polenta after it’s done, to gove it a creamy flavour. Spoon the veg over the polenta, add a protein source if you want and enjoy.
Price: £0.80 per portion
Protein: 15 g per portion
So, I didn’t make this, but I wish I knew how because I would make it all the time, literally every day, forever. Me and the boy had the great idea of ordering takeaway from the local chinese place and the tofu dishes are like £4, so we decided to get 4 dishes and have enough leftover for lunch. Oh boy. The portions were quite vast, so we ended up with much more food than we planned, but that’s never a problem with two hungry vegans under one roof. I mixed up the leftovers for my lunch, so I have tofu, cashews and a bunch of veg from different dishes, all smothered with the black bean sauce of joy. It’s a shame I’ve yet to find black beans in stores here, the closest I get is dried beans from the chinese supermarket, which take a day of soaking before they are fit to cook, and that ruins all of my plans, because I do not plan ahead with my cooking.
Protein: at a guess, 32g per big portion including the rice
Well. It is safe to say that this is the worst recipe I’ve ever tried. Not because it doesn’t work or tastes horrible, but because it’s so easy and delicious, that I’ve already made it twice and eaten most of it myself. It takes maybe 20 minutes to make these and there is no baking required. I give you the recipe in the hopes that you will be able to use its power for good (and not end up cursing me at 2am when you were on your way to get some water, but somehow ended up in the fridge, wolfing down the last bits of the chocolate square remnants that were stuck to the kitchen foil you wrapped them in. Not that that’s ever happened).
Obviously for a vegan recipe, I substitute the butter for margerine and use dark chocolate. For the graham crackers, I use any old vegan biscuit I can find and blitz in a food processor. The only thing I’d note about the recipe is that the peanut butter dough is a bit too dry with the amount of oil the recipe uses, so I add a bit of warm water (or milk or oil or whatever you have handy) to the mix, so that the consistency is still very firm but loose enough to spoon into the tin.
Price: £1.20 for the entire batch
Protein: 50 g per half a batch, yay peanut butter