High Protein Vegan Recipes and Meal Plan July 24th

This week is doing a lot of heavy lifting.

The most summery dessert turned protein-rich breakfast: the Berry Protein Crisp. Lunch is the ultimate beach day, picnic, or sitting-outside-on-your-lunch-break sandwich. And since I know you’ve got zucchini lying around, we used it twice — the Chickpea Glow Bowl and the Chocolate Zucchini Protein Muffins, which I personally went through two batches of last weekend :)

If you choose to make all 4 recipes, the total daily macros for one serving of each recipe is: 1647 cals - 59g fat - 177g carbs - 102g protein - 40.5g fibre.

Breakfast: Berry Protein Crisp

381 cals | 13g fat | 38g carbs | 28g protein | 10.5g fiber

Lunch: Club Sandwich

533 cals | 21g fat | 47g carbs | 39g protein | 10g fiber

Dinner: Chickpea Glow Bowl

502 cals | 14g fat | 70g carbs | 24g protein | 17g fiber

Snack: Chocolate Zucchini Muffins (GF)

231 cals | 11g fat | 22g carbs | 11g protein | 3g fiber

Protein Powder Free Version (not gluten free): 226 cals | 10g fat | 26g carbs | 8g protein | 2.2g fiber

Note: If you find yourself ahead of a step feel free to skip to the next one while you wait for the oven/stove etc. or consider washing a dish or two!

1. Wash all your produce: lemons, tomato, sweet potato, red onion and zucchinis. My produce washing method: 1 tsp baking soda to every 2 cups water, mix, and soak produce for 15 minutes before draining and rinsing well.

2. Preheat the oven to 375 F and prepare a large sheet pan for the Chickpea Glow Bowls, 4 small oven safe ramekins OR a small 8x8 inch cake pan for the Berry Crisps, a small sheet pan for the Tempeh Bacon and line a muffin tray with 6 liners.

3. Now head to your Chickpea Glow Bowls and do steps 1-5.

4. Next you want to get your Tofu Turkey cooking on the stove top so the turkey has time to cool before you put it into sandwiches. Head to the Club Sandwich recipe and do steps 2-6.

5. Next up make your Berry Protein Crisps from start to finish!

6. Now go back to the Club Sandwich recipe page and make your Tempeh Bacon, steps 7 & 8.

7. Next we’ll make the Chocolate Zucchini Muffins as our last oven recipe. You’ll need to reduce the oven temperature to 350 F to bake the muffins so get your muffin batter ready and into the muffin liners then keep them aside until your Chickpea Glow Bowls and Tempeh Bacon are done cooking. Once oven is free bake the muffins until cooked through, then turn off that oven!

8. Now for the finishing touches you can make this weeks sauce recipe that you’ll use for both the Club Sandwich spread and the Chickpea Glow Bowls. To make enough for both add these ingredients to a bowl and whisk together until smooth: 1 ½ cups plain vegan greek yogurt (360g), ⅓ + 1 tbsp lemon juice (95g), 1 tbsp garlic powder (9g), and ¾ tsp salt (4.5g). Use ⅔ of this sauce recipe for the Glow Bowls and ⅓ of this recipe for the Club Sandwich spread.

9. Lastly add the ⅔ of the above sauce to the Chickpea Glow Bowls, steps 7 & 8. And finish with building your Club Sandwiches, steps 10-14.

1. Preheat the oven to 375 F and prepare a small 8 x 8 inch cake pan OR if you have individual glass containers that are oven safe (as pictured) you can use those to bake each individually!

2. Add your frozen mixed berries to a large pot along with just 2 scoops/servings of vanilla protein powder and ½ cup of water (125g).

3. Bring the pot to medium low heat and stir the berries/protein powder/water until the protein powder is throughly mixed through and there is no “powder” left visible. If needed you can add more water, just a small spoon at a time so nothing sticks to the bottom of the pan.

4. Once mixed well remove from heat and pour the mixture into your prepared bakeware (either the small pan or individual oven safe containers). And set aside.

5. Make the crumble topping by adding to a small bowl: 1 scoop/serving vanilla protein powder, oats, cinnamon, peanut butter, and soy milk, mixing together well to form a crumble topping.

6. Spread the “topping” across the berries from edge to edge.

7. Then bake Berry Crisp for 15 minutes, just enough time to get the berries bubbling and the topping lightly golden.

8. Allow to cool completely before storing sealed berry crisps in the fridge until ready to eat.

9. Re-heat each portion in the microwave or in the oven at 350 F for 7-10 minutes or until bubbling hot!