Having been a veggie for over 20 years I wanted to share some of my favourite foods I love to make when at home. As a media professional it can sometimes be difficult to make fresh food to take on the go, but for those who you who work long hours, do shift work or don't have meat in your diet - I hope you find the below recipe ideas useful.
1. Halloumi panini with a fried egg, pepper, kale and a side of honey greek yoghurt.
2. Walnut and Vegetable Lasagne
This is one of my meals I have before I work out. Walnuts have 15g of protein for every 100g which isn't too far-removed that of most y meats.
3. Quinoa with Acorn Squash and Pomegranate
Now time for something alittle more adventurous? This vivid and crisp dish is stuffed brimming with protein-rich quinoa.
4. Cream of Red Lentil Soup
Soups ar not just for winter and are very easy to heat up for lunch. Lentils are another flawless well-spring food packed of protein for non-meat eaters. There's heaps of various sorts of lentils and they're extremely adaptable fixings. This current one's extraordinary to warm you up through those nearing chilly winter evenings. Leafy herbs add life to any dish or slice up some green beans once boiled or asparagus (as shown).
5. Curry fried Tofu Tacos With Pintos and Kale Slaw
Love it or hate it Tofu is a magnificent gem full of protein. Simply ensure that you marinade it very well and you can totally change its taste.
6. Egg, Kale and Bean Stew - YUM!!
Eggs are the backbone for many veggies including myself and we all know that eggs are high in protein (13g for each 100g), however when you consolidate this with the beans (22g for every 100g) and the kale (4.3g for every 100g), it puts this dinner up there with a portion of the meatiest dishes as far as protein substance.
7. Dark Bean and Wheatberry Chili wrap
Dark beans (as are most beans) are full to the overflow with protein. That as well as they're rich in fiber and low in fat - reward! Look online for alternative to this receipe.
8. Thai Massaman Curry with scrumptious Sweet Potatoes and Tofu
Without uncertainty, this is a famous Boardman family dish. Amid my goes crosswise over Thailand, I for all intents and purposes lived off of these. With a variety of nuts and tofu making up the base of this dish, you're going to get a huge amount of protein from it. In addition can I say it's heavenly?
9. Lemon Potato and Edamame Salad
Edamame are young soybeans, usually still in the pod - taste sweet (best loaded with scrumptiousness butter). They're higher in protein than tofu, lentils and quinoa (per serving) furthermore contain a huge amount of solid fats, which is constantly useful. It literally sings spring, has a fresh lemon taste.
10. Blended Bean Vegetarian Chili
I adore a decent stew. Whether it's as a winter hotter or on a warm spring evening, this formula works extraordinary. The beans inside the dish are an incredible wellspring of protein and they taste extraordinary. See the full formula here
Here are 4 more meals without Bacon for you to think about making.
Warm Millet with Broccoli and Walnut
Millet is genuinely like cous or quinoa, so in the event that you like both of those, it's imaginable that you'll like millet too. It's stuffed with protein (1 serving = 6g of protein) and is modest and simple to cook with. What more might you be able to need? See the full formula here.
Seitan Stuffed with Walnuts, Dried Cranberries and Mushrooms
Perhaps the best wellspring of protein outside of meat, seitan is an adaptable fixing produced using wheat gluten. It's easy to make and can be framed into huge amounts of various formulas. See the full formula here.
Breakfast Tofu Scramble
High protein veggie breakfasts are few and far between - this tofu scramble likewise has a heap of kale in it (a truly protein rich vegetable). See the full formula here.
Corn and Quinoa Chowder
Corn is another of those vegetables that you don't understand how much protein is inside it. It's almost 20% protein (9g for each 100g) and consolidated with the quinoa in this dish, which is around 14g for every 100g, it makes it the ideal veggie dish.
Article by Mark Boardman