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Three easy protein-packed vegan recipes
Get your essential proteins with our delicious vegan recipes. Have you tried making vegan butternut squash pizza yet?
Quinoa & corn salad
Quinoa is perfect for vegans as it’s packed full of protein. Try adding it to a simple, but delicious salad.
Vegan
Easy
Serves 2 portions
Nutrition: per serving
Calories
287kcalProtein
10gTotal fat
10gSaturates
1gFibre
9gCarbs
34gSugar
13gSalt
0gIngredients
- 1 tin of sweetcorn
- 1 spring onion
- 1 red sweet bell pepper
- 1 handful of halved green and black olives
- 2 inches of cucumber, sliced and quartered
- 2 tbsp of finely chopped fresh parsley
- 1 tbsp of olive oil
- 1 clove of minced garlic
- 1 tbsp of fresh lemon juice
- 1 tbsp of fresh lime juice
- Dash of salt
- Dash of fresh ground black pepper
Method
1
Put the corn, quinoa, garlic, green onion, red pepper and parsley into a bowl.
2
To make the dressing, mix together the olive oil, lemon juice, lime juice, salt, chilli powder, black pepper, thyme and cayenne.
3
Drizzle the dressing over the salad and gently mix together. This method is perfect for a quick and tasty lunch that you can prep in advance.
Butternut squash pizza
This butternut squash pizza is not only bursting with flavour, it's also packed with healthy, protein-packed chickpeas, broccoli and spinach.
Vegan
Easy
Serves 4 portions
Nutrition: per serving
Calories
259kcalProtein
6gTotal fat
15gSaturates
2gFibre
7gCarbs
22gSugar
8gSalt
0gIngredients
- 500g butternut squash, peeled and cubed
- 2 whole skinned cloves of garlic
- 2 tbsp of olive oil
- Dash of salt and pepper
- 2 tbsp of olive oil
- 1 small handful of broccoli and spinach, chopped
- ½ a red onion, chopped
- 1 can of cooked chickpeas, drained
- Dash of salt and pepper
- 1 store-bought pizza dough
- 1 cup butternut squash sauce
- Sprinkling of vegan parmesan cheese
Method
1
Preheat your oven to 200oC.
2
Place the cubed butternut squash and garlic cloves onto a baking sheet. Add a dash of olive oil and salt and pepper. Bake for 20 minutes and leave to cool for a few minutes.
3
Add the butternut squash and garlic to a food processor along with the maple syrup and mix together. Blend until smooth, adding a little more olive oil to loosen the mixture, if necessary.
4
Heat the olive oil in a pan and add the broccoli, onion, and spinach. Add the chickpeas, salt, pepper, and oregano too and sauté for a couple of minutes. Put this to one side for later.
5
Roll the pizza dough into a circle and place on a round piece of baking parchment.
6
Spoon the prepared butternut squash sauce onto the dough, using the back of a spoon to spread it out. Top with the vegetable and chickpea mix and sprinkle with parmesan.
7
Cook in the oven for about 15 minutes, either on a baking tray or the oven rack. Check every few minutes to prevent it burning.
8
Remove from the oven and cut into slices.
Black bean tacos
Beans are another great source of protein!
Vegan
Gluten Free
Easy
Serves 4 portions
Nutrition: per serving
Calories
261kcalProtein
10gTotal fat
5gSaturates
1gFibre
7gCarbs
39gSugar
7gSalt
1gIngredients
- 1 tsp of vegetable oil
- 1 onion, diced
- 1 jalapeño, de-seeded and chopped
- 1 soy chorizo
- 1 can of vegetarian black beans, drained
- 1 pack of corn tortillas
Method
1
Heat the vegetable oil in a skillet over a medium heat.
2
Add the onion and jalapeño and cook for about 8 minutes, until the chillies are tender. Add the chorizo and cook for a further 5 minutes. Move the ingredients around the pan as they cook to prevent them burning.
3
Meanwhile, add the black beans to a pan of boiling water and simmer over a medium heat for about 7 minutes, or until thoroughly heated.
4
Drain the black beans and add to the onion, jalapeño and chorizo mix.
5
Warm the tortillas in the oven or microwave and you're ready to serve. Spoon a nice portion into your tortilla, wrap it up and enjoy!
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