High Protein Vegan Recipes and Meal Plan July 31

We’re celebrating summer fruit this week, with a dose of fruit in every recipe.

Fruits on the menu:

Raspberries in our Cheesecake Oats — adding that extra tart flavour that pairs so well with the creamy oats.

Fresh apricots, two ways! Pitted and cubed apricots punch up the Curried Chickpeas and add natural sweetness to the Oat Apricot Bars. (If you can’t get fresh apricots where you are, dried work as a sub!)

Summer peaches — the star of the show in our Peach Salsa Tacos.

If you choose to make all 4 recipes, the total daily macros for one serving of each recipe is: 1270 cals – 38g fat – 141g carbs – 91g protein – 33g fibre.

(Plenty of room for snacks or second helpings!)

Breakfast: Raspberry Cheesecake Overnight Oats

328 cals | 8g fat | 33g carbs | 31g protein | 8g fiber

Lunch: Curried Chickpeas

435 cals | 7g fat | 68g carbs | 25g protein | 16g fiber

Dinner: Peach Salsa Tacos (no tortillas in macros)

347 cals | 19g fat | 16g carbs | 28g protein | 6g fiber

Snack: Oat Apricot Bars

154 cals | 3.5g fat | 24g carbs | 6.5g protein | 3g fiber

Follow this step by step to make the entire meal plan.

1. Wash all your produce: fresh apricots, peaches, raspberries, red onion, cilantro, lime, and lemon. 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 sheet pan for the tofu from the Peach Salsa Tacos and one loaf pan for the Oat Apricot Bars.

3. Now start cooking by heading to the Peach Salsa Tacos and make the baked tofu, steps 1-4.

4. Next up head to the Oat Apricot Bars and make them from start to finish. These are your only 2 oven recipes, so once they’re done baking you can turn off the oven!

5. Once tofu and oat bars are baking you can move on the breakfast: Raspberry Cheesecake Overnight Oats and make them from start to finish.

6. Next up head to the Curried Chickpeas and make them from start to finish! NOTE: You can chop the entire red onion and the full bunch of fresh cilantro (or parsley) and just keep half of each aside for your peach salsa.

7. To finish head back to your Peach Salsa Tacos and make the peach salsa, steps 5 & 6 (with your ready to go red onion and cilantro) and complete the recipe.

8. All your recipes should now be complete!

1. Add your oats to a blender and blend into oat flour.

2. Pour your oat flour into a bowl and add: greek yogurt, vanilla protein powder, lemon juice, and salt.

3. Then add in 1 cup of soy milk (240g) and mix well. You’ll very likely need the extra ⅓ cup soy milk (80g) and possibly even more to whisk the oats into a thick but pourable consistency. The amount of soy milk will depend on your protein powder so adjust the soy milk as needed.

4. Pour the oat mixture into 4 meal prep containers and top each one with ½ cup raspberries (61g).

5. Seal each container and set in the fridge overnight and up to 4 days.