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2 protein packed vegan meals

I’m in the middle of tweaking all my meals to add enough protein to hit some completely random magic number on a daily basis. Yesyes, my protein obsession continues.

Nono, science has got nothing to do with it.

Let’s get on with it!

Here’s two meals I created based on this little guy:

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Vegan cooking cream. Obviously.

Pasta with an aubergine tarragon and mustard sauce + a favorite bean.

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A trick that I’m using for both meals to really boost the protein is bean pasta. Bean pasta is an amazing invention and it will get you much further than just plain beans. However much I love beans, I have a limit of 100 g/meal. Any more than that in a single serving is just too much.

Prepare your pasta according to instructions on the package. Approx. 80 g should be enough for 2 servings. Cut up an aubergine and fry until practically black. Because you’re going to be adding sun dried tomatoes, use the oil they’re in to fry your aubergine. Less waste + delicious. Add 200 g of whatever bean you prefer and let them get some color before turning down the heat and adding half a package of iMat (125 ml), some spinach, sun dried tomatoes, tarragon, mustard, salt, pepper, and bit of garlic in some form for good measure.

Serve with some fresh tomatoes.

Curry chickpeas and pasta

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I love combining chickpeas, curry and pasta. Added bonus: peanuts. Well. Not actual peanuts. I’m using peanut flour. Because peanut butter remains a trigger and I can’t keep it in the house.

This will serve 3:

Make your bean pasta according to instructions on the package. 75 g should do it. Meanwhile, fry up 450 g of cabbage in whatever oil you prefer. I might have used Carlshamn margerine, it’s what I usually use with curry. When the cabbage has reached desired softness, add what’s left of your iMat package + bit of water, curry, peanut flour (10 g/serving, also gives a nice protein boost) and finally 200 g chickpeas. Although you could well let them get some color in the pan with the cabbage. Whatever you fancy!

Oh. And don’t forget salt and pepper. Ganz ganz wichtig!

Serve with pasta and cover the lot with tomatoes. Because tomatoes are nice. And takes away some of the sting of the curry.

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Vegan protein banana pancakes

You might have noticed I’m a bit obsessed with pancakes. Tiny bit.

Most recent version was a result of the following:

Watched a video about PCOS. Person in video claimed that if you suffer from PCOS you should count calories for 3 days, because that is knowledge you need. How many cals you consume on a daily basis. My Ed*: Counting calories you say!? We must!

I know this makes no sense. Not only because lousy reason but because:

a) I don’t have PCOS, I have PCO, not the same.
b) Even my PCO status is unclear, currently bleeding approximately every 2 months, highly regular for being me.
c) Nobody needs to count calories ever.

But I’m at a place right now where I’m listening to Ed. I get Lifesum (again) been using (far longer than 3 days).

Lifesum will also show you percentages of carbs, protein and fat.

In general, I strongly believe you don’t need to make special efforts to get protein into your diet if you’re vegan. Who ever heard of anyone dying from protein deficiency around these parts?? Nobody that’s who. It doesn’t happen. Make sure to have some B12 supplements, and iron if you’re struggling with iron uptake, the latter goes for any diet, and you’re good to go!

Despite this, my reaction is 10% protein!? My hair will fall out! Clearly, what I do suffer from is anxiety. And a bad case of unreasonable.

I’m upping my protein like a woman possessed.

Here’s an easy way to pack 20 g of protein into one (vegan) meal:

Find yourself a nice protein powder. My choice: a rice protein, because it doesn’t taste anything. Take 20 g of your protein powder of choice, 30 g flour, 1 tsp baking soda, pinch of salt, 1 banana, 50 g soygurt, if you want a thick batter, if not, use water or any type plant milk instead. Optional: bit of flaxseeds.

You could mix by hand, but I prefer using a blender.

Gives you about 5 small pancakes. And yes, they’re supposed to look like that. I ♥ rustic.

Serve with raspberries sprinkled with a wee bit of ginger, maybe a bit of agave and cinnamon.

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*Ed is a pet name for eating disorder.

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