Mushroom scrumble

• 400g firm tofu
  
• ½ tbsp olive oil
  
• 1 tbsp soya sauce
  
• ½ onion, 1 garlic clove, 1 pepper
  
• spices (turmeric, cumin, salt pepper)
  
• 100g mushrooms
  

Vegan Bolognese

• 150g red lentils
• 150g tomato paste
• 30g walnuts
• 60g chickpea pasta
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Cook pasta. Soak lentils. Cook chopped onions until softened. Add the garlic, thyme, oregano, 1/2 teaspoons of salt, and pepper to taste. Stir in the tomato paste and cook for 2-3 minutes. Pour in vegetable broth (400ml). Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally.

Protein shake

• 30g vegan protein powder
  
• 150g soy yogurt
• 1 banana
  
• 20g almond butter

Tempeh bowl

• 200g tempeh
  
• 75g edamame beans
  
• ½ cup sweer corn
• red cabbage, onion, tomatoes, baby spinach, red pepper, carrot
  
• Dressing: 1 tbsp water, 1 tbsp tahini, 1 tbsp mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp lemon juice, salt and pepper

Breakfast granola bowl

• 60g quinoa
• 200g soy yogurt
• 150g berries
• 30g almond butter
• 30g granola

How to cook?
Mix everything together and leave it in the fridge overnight to get ice cream taste. In the morning add granola on top.

Chickpea curry

• 300g chickpeas
• 150g mushrooms
• ½ onion
• 1 clove garlic
• 100g canned diced tomatoes
• 100ml coconut milk
• spices (curry, cumin, salt, pepper)

How to cook?
Saute onion and garlic until softened. Add chickpeas, mushrooms, diced tomatoes, coconut milk, curry powder, and cumin. Simmer for 10-15 minutes.
Season with salt and pepper to taste.

Flaxseed protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 20g flaxseed protein
  
• 1 medium banana

Tofu pasta

• 80g chickpea pasta
  
• 300g tofu + ½ tbsp olive oil
  
• 30g cashews (chopped)
  
• veggies
  
• 20g nutritional yeast - sprinkle on top

Fruity creamy oats

• 60g oats
  
• 1 tbsp chia seeds
  
• 1 scoop vegan protein powder
  
• 150ml almond milk
  
• 100g soy yogurt
  
• 1 tbsp hemp hearts
  
• 150g berries

Cashew creamy pasta

• 50g cashews
• 200g mushrooms
• 150g tofu
• 200ml almond milk
• 2 tsp nutritional yeast
• 80g chickpea pasta

How to cook?
Cover cashews with boiling water. Leave them to stand for 30 minutes to soak. Into a blender add cashews, tofu, milk and nutritional yeast and blend until smooth. In a pan add ½ tbsp olive oil. Add minced garlic. Add mushrooms and cook for 10 minutes and then add sauce. Cook for 5 minutes, add spinach and spices. Mix with cooked pasta.

Mexican salad

• 1 cup red kidney beans
• 60g avocado
• 70g quinoa
• 150g edamame beans
• 150g sweet potato
• 100g canned chickpeas

How to cook?
If you want crispy salad bake seasoned chickpeas 200 ºC for 20 minutes

Pistachio yogurt parfait

• 300g soy yogurt
  
• 1 ½ scoop of vegan protein powder
  
• 20g granola
  
• 30g chopped pistachio

Loaded potatoes

• 150g vegan mince
• 1 pepper, ¼ onion, 1 garlic clove
• 1 tbsp tomato pasta
• 100ml vegetable stock
• ½ cup daiya vegan cheese
• 150g potatoes

How to cook?
Bake potatoes as french fries in the oven or air fryer. Add garlic, onion and pepper to a pan. After a few minutes add vegan mince. Next add tomato pasta and vegetable stock and cook until done. Add cheese on top and serve with potatoes.

Fruit salad and protein bar

• 1 apple
  
• 1 small banana
  
• 100g berries
  
• 1 vegan protein bar
  

Pea pesto pasta

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 100ml vegetable broth
• handful of basil leaves
• 3 garlic cloves
• 200g canned green peas (or cooked)
• handful of spinach
• 80g chickpea pasta

How to cook?
Add all ingredients into a blender and blend until smooth. Cook your pasta and serve with the sauce.

Chia pudding

• 40g chia seeds
• 1 medium banana
• 250ml almond milk
• 1 ½ scoop vegan protein powder
• 15g nut butter

How to cook?
Mix all ingredients together and leave it in the fridge overnight.

Pumpkin lasagna

• 1 tbsp olive oil, garlic, onion
• 150g vegan mince
• 2 tbsp tomato puree
• 250ml vegetable broth
• 2 tbsp pumpkin puree
• 1 tbsp vegan cream cheese
• 85g lasagne sheets
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Saute chopped garlic and onion in a pan on olive oil. Add vegan mince, vegetable broth, tomato puree, pumpkin puree, cream cheese and spices. Mix everything together and cook. Break lasagne sheets into 3-4 pieces and add on top. Continue cooking (covered) until lasagne sheets are done.

1 vegan protein bar

Sticky tofu rice

• 300g tofu
  
• Dressing: 1 tbsp soy sauce or tamari sauce, 1 tbsp maple syrup, chili flakes (optional)
  
• 1 tbsp hemp seeds
  
• 30g cashews
• 70g rice

Tofu scramble

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• spices (turmeric, cumin, salt pepper)

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

Beans & Tofu goulash

• 1 tbsp olive oil
• minced garlic
• 200g tofu
• 300g beans
• 70g quinoa

How to cook?
Heat oil in a skillet over medium heat. Add tofu and fry for about 5 minutes. Add onion and garlic and cook for about 8 minutes. Add paprika, thyme, a splash of water and some salt/pepper to taste. Stir.
Add beans and cook for another 5 minutes, until beans have heated through.

Flaxseed protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 20g flaxseed protein
  
• 1 medium banana
  

Crispy and sticky tempeh

• 200g tempeh
• Sauce: 1 tsp oil, 1 tsp maple syrup, 1 tbsp soy sauce, 1 tbsp sriracha

How to cook?
Air fry the tempeh until crispy (10 mins on 180 ºC), place the sauce ingredients in a pan and allow to boil. Add the tempeh and serve with fresh salad.

Protein cookies

• 80g oat flour (blended oats)
• 2 scoops vegan protein powder
• 2 tbsp peanut butter
• 4 tbsp maple syrup
• 4 tbsp almond milk

How to cook?
Mix all ingredients and make 2 cookies. Cook them in the air fryer/oven for 10 minutes at 180 ºC. Eat one cookie for breakfast and one for a snack.

One pot lentils & quinoa

• ½ cup lentils
• ½ cup quinoa
• ½ cup sweet corn
• ½ cup carrots
• 100g avocado
• spices

How to cook?
Cook everything together in vegetable broth.

cookie

Protein pizza

• 90g flour
• 75g soy yogurt
• spices, 1 tsp baking powder
• 2 tbsp tomato puree
• ½ cup vegan cheese
• 200g mushrooms
• 2 vegan sausages
• Onion, pepper on top

How to cook?
Mix flour, yogurt and spices and make a batter. Form a circle and add tomato puree, cheese, mushrooms, sausages and veggies and bake in the preheated oven for about 15 minutes at 180 ºC.

Crepes

• 70g blended oats/flour
  
• 1 scoop vegan protein powder
  
• 250ml almond milk
  
• 1 tsp baking powder
  
• Topping: 75g soy yogurt, ½ scoop vegan protein powder, 70g berries

Pesto tempeh pasta

• 1 tbsp olive oil
• onion, garlic
• 200g tempeh
• 30g pesto sauce
• baby spinach, veggies (cucumber, tomato, lettuce, olives), salt, pepper, lemon juice
• 60g chickpea pasta

How to cook?
Cook pasta. Add veggies, pesto sauce and grilled tempeh.

Chia blueberry yogurt

• 300g soy yogurt
  
• 20g chia seeds
  
• 1 scoop vegan protein powder
  
• 200ml almond milk
  
• 100g blueberries
  
• 1 medium banana

Vegan Quesadilla

• 150g red lentils
• 150g tomato paste
• 30g walnuts
• 2 vegan protein tortillas
• 50g kidney beans
• 30g sweet corn
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Soak lentils. Cook chopped onions until softened. Add the garlic, thyme, oregano, 1/2 teaspoons of salt, and pepper to taste. Stir in the tomato paste and cook for 2-3 minutes. Pour in vegetable broth (400ml). Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. Add beans and corn and spread the mixture in tortillas.

Edamame & beans

• 150g edamame beans
  
• 60g quinoa
  
• 150ml Beans in tomato sauce
  
• carrots, cucumber, tomato, beetroot

Tofu scramble & sausages

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• spices (turmeric, cumin, salt pepper)
• 2 beyond meat sausages

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

Soy curls & quinoa

• red pepper
• onion, garlic clove
• 100g broccoli
• 90g soy curls
• Sauce: 1 tbsp miso paste, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp tamari sauce, 1 tsp chili sauce and 1 tsp cornstarch, water (as needed)

How to cook?
Cook quinia. Cover soy curls with boiling water and let it sit for 10 minutes (after 10 minutes remove excess water). Prepare veggies.
Fry veggies in the pan for 10 minutes and then add a sauce. Soy curls bake in the air fryer 200 ºC for 10 minutes. When it's done add to the pan with the veggies and mix together. Add some spinach and cook for a couple more minutes.

Tiramisu creamy oats

• 60g oats
  
• 1 tbsp chia seeds
  
• 20g cashews
  
• 1 scoop vegan protein powder
  
• 100ml almond milk + 1 shot of espresso
  
• 100g soy yogurt
  
• 1 tsp cocoa powder

Tofu tacos

• 2 protein tortillas
  
• 300g tofu + seasonings
  
• Guacamole: 100g avocado, tomato, coriander, garlic, onion powder, salt and pepper
  
• Fresh veggies - diced tomatoes, onions, cucumber, lettuce

French toast

• 2 slices whole grain toast
• 180ml almond milk
• 1 scoop vegan protein powder
• Topping: 100g soy yogurt + ½ scoop vegan protein powder + ½ banana

How to cook?
Whisk almond milk, protein powder, vanilla and cinnamon. Dip bread slices, turning to coat evenly on both sides. Cook bread slices on a non-stick pan until cooked through and browned on both sides. Add topping.

Vegan burgers

• 2 beyond meat burgers
  
• 2 burger buns
  
• 10g ketchup
  
• 10g vegan mayo
  
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

Hummus & mushrooms sandwich

• 2 slices whole grain toast
• 4 tbsp hummus
• 300g mushrooms

How to cook?
Grill mushrooms. Spread hummus on toast and add grilled mushrooms.

Carrot cake oatmeal

• 60g oats
• 1 cup almond milk
• grated carrot
• cinnamon
• 30g chopped walnuts
• 15g raisins

How to cook?
Mix all ingredients and leave it in the fridge for a few hours

Gingerbread pancakes

• 60g oats
• 180ml almond milk
• 5g chia seeds
• 1 scoop vegan protein powder
• ¼ tsp baking powder
• cinnamon, nutmeg, ginger

How to cook?
Add all ingredients into a blender and blend until smooth. Cook on medium low heat for a minute each side.

Veggie skewers

• 300g tofu
• 1 red bell pepper
• 1 orange bell pepper
• onion
• slices squash
• sliced zucchini
• 100g mushrooms
• Marinade: 1 tsp dijon mustard, ½ tbsp maple syrup, ½ tbsp soy sauce or tamari, 1 tsp dried rosemary, 1 tsp garlic powder, salt and pepper
• 2 high protein tortillas

How to cook?
Preheat the grill to 180 ºC. Assemble each skewer with the veggies, marinated tofu and mushrooms. Brush the veggies with the marinade that is left from the tofu. Grill for 10 minutes, rotating every 2-3 minutes until edges are golden. Serve with tortillas

Banana muffins

• 1 ½ ripe banana
• 3 tbsp almond milk
• 1 ½ tbsp maple syrup
• 6 tbsp flour
• 1 ½ scoop vegan protein powder
• 1 tsp baking powder
• 1 tsp cinnamon
• pinch of salt

How to cook?
In a bowl combine the mashed bananas, plant-based milk, maple syrup, and vanilla extract. Mix well. In another bowl, whisk together dry ingredients. Add the dry ingredients to the wet and mix until just combined. Be careful not to overmix. Pour the batter into the prepared muffin tin.
Bake in the preheated oven for 18-22 on 180ºC minutes or until a toothpick inserted into the center comes out clean.

Superfood edamame salad

• ½ cup beans
  
• ½ cup red kidney beans
  
• ½ cup almonds
  
• 2 tbsp hemp hearts
  
• 50g quinoa
  
• 150g edamame
  
• red cabbage, onion, ½ green apple, tomatoes, baby spinach, red pepper, beetroot, carrot

Tofu scramble wrap

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• 1 protein tortilla
• spices (turmeric, cumin, salt pepper)

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

One pot lentils & quinoa

• ½ cup lentils
• ½ cup quinoa
• ½ cup sweet corn
• ½ cup carrots
• 100g avocado
• spices

How to cook?
Cook everything together in vegetable broth.

Protein ice cream

• 200g soy yogurt
  
• 1 scoop vegan protein powder
  
• 100g mixed berries
  
• 30g almond butter

Granola bowl

• 60g quinoa
• 200g soy yogurt
• 150g berries
• 30g almond butter
• 30g granola

How to cook?
Mix everything together and leave it in the fridge overnight to get ice cream taste. In the morning add granola on top.

Green smoothie

• 1 cup baby spinach
  
• 1 medium banana
  
• 30g peanut butter
  
• 100ml almond milk
  
• 1 tbsp chia seed
  
• 150g soy yogurt
  
• 1 scoop vegan protein powder

Vegan Bolognese

• 150g red lentils
• 150g tomato paste
• 30g walnuts
• 60g chickpea pasta
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Cook pasta. Soak lentils. Cook chopped onions until softened. Add the garlic, thyme, oregano, 1/2 teaspoons of salt, and pepper to taste. Stir in the tomato paste and cook for 2-3 minutes. Pour in vegetable broth (400ml). Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally.

Cashew creamy pasta

• 50g cashews
• 200g mushrooms
• 150g tofu
• 200ml almond milk
• 2 tsp nutritional yeast
• 80g chickpea pasta

How to cook?
Cover cashews with boiling water. Leave them to stand for 30 minutes to soak. Into a blender add cashews, tofu, milk and nutritional yeast and blend until smooth. In a pan add ½ tbsp olive oil. Add minced garlic. Add mushrooms and cook for 10 minutes and then add sauce. Cook for 5 minutes, add spinach and spices. Mix with cooked pasta.

Protein shake

• 60g oats
  
• 1 tbsp chia seeds
  
• 250ml almond milk
  
• 1 tbsp flaxseeds
  
• 1 scoop vegan protein powder
  
• 2 brazil nuts

Tempeh stir fry

• 250g tempeh
  
• 1 cup canned chickpea

Protein cookie

• 40g oat flour (blended oats)
• 1 scoop vegan protein powder
• 1 tbsp peanut butter
• 2 tbsp maple syrup
• 2 tbsp almond milk

How to cook?
Mix all ingredients. Bake cookie in the air fryer/oven for 10 minutes at 180 ºC.

Chickpea hummus pasta

• 70g chickpea pasta
  
• 50g hummus
  
• 150g edamame beans
  
• 100g zucchini
  
• 15g sesame seeds
  
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

Creamy berry oats

• 60g oats
  
• 1 tbsp chia seeds
  
• 1 scoop vegan protein powder
  
• 150ml almond milk
  
• 100g soy yogurt
  
• 100g berries

Seitan

• 150g seitan flour
  
• 30g pea protein
  
• 30g all-purpose flour
  
• spices
  
• 150g cauliflower

Fluffy pancakes

• 60g oats
• 180ml almond milk
• 5g chia seeds
• 1 scoop vegan protein powder
• ¼ tsp baking powder
• 30g almond butter and 100g fruits on top

How to cook?
Add all ingredients into a blender and blend until smooth. Cook on medium low heat for a minute each side.

Fluffy pancakes

• 60g oats
• 180ml almond milk
• 5g chia seeds
• 1 scoop vegan protein powder
• ¼ tsp baking powder
• 30g almond butter and 100g fruits on top

How to cook?
Add all ingredients into a blender and blend until smooth. Cook on medium low heat for a minute each side.

Tofu scramble

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• spices (turmeric, cumin, salt pepper)

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

Vegan burgers

• 2 beyond meat burgers
  
• 2 burger buns
  
• 10g ketchup
  
• 10g vegan mayo
  
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

Creamy oats

• 60g oats
  
• 1 tbsp chia seeds
  
• 1 scoop vegan protein powder
  
• 150ml almond milk
  
• 100g soy yogurt
  
• 1 tbsp hemp hearts

Edamame & beans

• 150g edamame beans
  
• 60g quinoa
  
• 150ml Beans in tomato sauce

Breakfast granola bowl

• 60g quinoa
• 200g soy yogurt
• 150g berries
• 30g almond butter
• 30g granola

How to cook?
Mix everything together and leave it in the fridge overnight to get ice cream taste. In the morning add granola on top.

Chickpea curry

• 300g chickpeas
• 150g mushrooms
• ½ onion
• 1 clove garlic
• 100g canned diced tomatoes
• 100ml coconut milk
• spices (curry, cumin, salt, pepper)

How to cook?
Saute onion and garlic until softened. Add chickpeas, mushrooms, diced tomatoes, coconut milk, curry powder, and cumin. Simmer for 10-15 minutes.
Season with salt and pepper to taste.

Flaxseed protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 20g flaxseed protein
  
• 1 medium banana

Tofu pasta

• 80g chickpea pasta
  
• 300g tofu + ½ tbsp olive oil
  
• 30g cashews (chopped)
  
• veggies
  
• 20g nutritional yeast - sprinkle on top

Chia pudding

• 40g chia seeds
• 1 medium banana
• 250ml almond milk
• 1 ½ scoop vegan protein powder
• 15g nut butter
• 100g sliced fruit of choice on top

How to cook?
Mix all ingredients together and leave it in the fridge overnight.

Tempeh bowl

• 200g tempeh
  
• 75g edamame beans
  
• ½ cup sweer corn
• red cabbage, onion, tomatoes, baby spinach, red pepper, carrot
  
• Dressing: 1 tbsp water, 1 tbsp tahini, 1 tbsp mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp lemon juice, salt and pepper

Pumpkin lasagna

• 1 tbsp olive oil, garlic, onion
• 150g vegan mince
• 2 tbsp tomato puree
• 250ml vegetable broth
• 2 tbsp pumpkin puree
• 1 tbsp vegan cream cheese
• 85g lasagne sheets
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Saute chopped garlic and onion in a pan on olive oil. Add vegan mince, vegetable broth, tomato puree, pumpkin puree, cream cheese and spices. Mix everything together and cook. Break lasagne sheets into 3-4 pieces and add on top. Continue cooking (covered) until lasagne sheets are done.

Mushroom scrumble

• 400g firm tofu
  
• ½ tbsp olive oil
  
• 1 tbsp soya sauce
  
• ½ onion, 1 garlic clove, 1 pepper
  
• spices (turmeric, cumin, salt pepper)
  
• 100g mushrooms

Vegan gyros

• 2 protein wraps
  
• 4 beyond meat chicken tenders
  
• 30g hummus
  
• veggies - onion, lettuce, cucumber, tomato…

Flaxseed protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 20g flaxseed protein
  
• 1 medium banana

Loaded potatoes

• 150g vegan mince
• 1 pepper, ¼ onion, 1 garlic clove
• 1 tbsp tomato pasta
• 100ml vegetable stock
• ½ cup daiya vegan cheese
• 150g potatoes

How to cook?
Bake potatoes as french fries in the oven or air fryer. Add garlic, onion and pepper to a pan. After a few minutes add vegan mince. Next add tomato pasta and vegetable stock and cook until done. Add cheese on top and serve with potatoes.

Tofu scramble

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• spices (turmeric, cumin, salt pepper)

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

Beans & Tofu goulash

• 1 tbsp olive oil
• minced garlic
• 200g tofu
• 300g beans
• 70g quinoa

How to cook?
Heat oil in a skillet over medium heat. Add tofu and fry for about 5 minutes. Add onion and garlic and cook for about 8 minutes. Add paprika, thyme, a splash of water and some salt/pepper to taste. Stir.
Add beans and cook for another 5 minutes, until beans have heated through.

Protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 10g hemp hearts
  
• 10g peanut butter
  
• 1 medium banana

Crispy and sticky tempeh

• 200g tempeh
• Sauce: 1 tsp oil, 1 tsp maple syrup, 1 tbsp soy sauce, 1 tbsp sriracha

How to cook?
Air fry the tempeh until crispy (10 mins on 180 ºC), place the sauce ingredients in a pan and allow to boil. Add the tempeh and serve with fresh salad.

Tofu scramble

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• spices (turmeric, cumin, salt pepper)

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

Vegan burgers

• 2 beyond meat burgers
  
• 2 burger buns
  
• 10g ketchup
  
• 10g vegan mayo
  
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

Creamy oats

• 60g oats
  
• 1 tbsp chia seeds
  
• 1 scoop vegan protein powder
  
• 150ml almond milk
  
• 100g soy yogurt
  
• 1 tbsp hemp hearts

Edamame & beans

• 150g edamame beans
  
• 60g quinoa
  
• 150ml Beans in tomato sauce

Upgraded avocado toast

• 1 slice whole grain toast
• 100g chickpeas
• 130g avocado
• salt, pepper, lime juice, cliantro

How to cook?
Mash avocado and chickpeas, add spices and spread the mixture on bread.

Beans salad with tempeh

• 200g chickpeas
  
• 100g beans
  
• 2 tbsp hemp sead
  
• 200g tempeh
  
• Veggies: cabbage, tomato, onion, 4-5 olives, chopped cilantro and parsley
  
• Dressing: 1 tbsp water, 1 tbsp tahini, 1 tbsp mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp dill, 1 tsp maple syrup, 1 tbsp lemon juice, salt and pepper

Protein shake

• 60g oats
  
• 1 tbsp chia seeds
  
• 250ml almond milk
  
• 1 tbsp flaxseeds
  
• 1 scoop vegan protein powder
  
• 2 brazil nuts

Soy curls & rice

• red pepper
• onion, garlic clove
• 100g broccoli
• 90g soy curls
• Sauce: 1 tbsp miso paste, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp tamari sauce, 1 tsp chili sauce and 1 tsp cornstarch, water (as needed)

How to cook?
Cook rice. Cover soy curls with boiling water and let it sit for 10 minutes (after 10 minutes remove excess water). Prepare veggies.
Fry veggies in the pan for 10 minutes and then add a sauce. Soy curls bake in the air fryer 200 ºC for 10 minutes. When it's done add to the pan with the veggies and mix together. Add some spinach and cook for a couple more minutes.

Chia blueberry yogurt

• 300g soy yogurt
  
• 20g chia seeds
  
• 1 scoop vegan protein powder
  
• 200ml almond milk
  
• 100g blueberries
  
• 1 medium banana

Chickpea hummus pasta

• 70g chickpea pasta
  
• 50g hummus
  
• 150g edamame beans
  
• 100g zucchini
  
• 15g sesame seeds
  
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

Fruit & almonds

• 40g almond butter
  
• 150g apple
  
• 100g banana
  
• 100g berries
  
• 2 tbsp flex seeds

Seitan

• 150g seitan flour
  
• 30g pea protein
  
• 30g all-purpose flour
  
• spices
  
• 150g cauliflower

Breakfast wrap

• 400g tofu + spices
  
• 1 cup daiya cheese
  
• 2 high protein chickpea tortillas
  
• Veggies: tomato, onion, spinach..

One pot lentils & quinoa

• ½ cup lentils
• ½ cup quinoa
• ½ cup sweet corn
• ½ cup carrots
• 100g avocado
• spices

How to cook?
Cook everything together in vegetable broth.

Strawberry shake

• 300g soy yogurt
  
• 40g vegan protein powder
  
• 1 cup frozen strawberries
  
• 1 medium banana
  

Beans salad

• 1 cup kidney beans
  
• ½ cup chickpeas
  
• 1 cucumber
  
• ½ onion
  
• Dressing: lemon juice, 1 tbsp olive oil, garlic, salt and pepper

Green smoothie

• 1 cup baby spinach
  
• 1 medium banana
  
• 30g peanut butter
  
• 100ml almond milk
  
• 1 tbsp chia seed
  
• 150g soy yogurt
  
• 1 scoop vegan protein powder

Smoked tofu & veggies

• 2 carrots
  
• 100g cabbage
  
• 1 cucumber, baby spinach
  
• 5 radishes
  
• 2 spring onions
  
• 250g smoked tofu
  
• Dressing: 1 tbsp tahini, 1 tbsp soya sauce, 1 tsp rice vinegar, 1 tsp sesame oil

Hummus & mushrooms sandwich

• 2 slices whole grain toast
• 4 tbsp hummus
• 300g mushrooms

How to cook?
Grill mushrooms. Spread hummus on toast and add grilled mushrooms.

Tempeh stir fry

• 250g tempeh
  
• 1 cup canned chickpea

Tofu scramble

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• spices (turmeric, cumin, salt pepper)

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

Rainbow salad

• 1 cup kidney beans
  
• ½ cup chickpeas
  
• 1 cup edamame
  
• 200g cauliflower
  
• tomato, red pepper, spring onion, cucumber
  
• ½ onion
  

Dressing: lemon juice, 1 tbsp olive oil, 1 tsp tahini, garlic, salt and pepper

Protein ice cream

• 200g soy yogurt
  
• 1 scoop vegan protein powder
  
• 100g mixed berries

Superfood salad

• ½ cup beans
  
• ½ cup red kidney beans
  
• ½ cup almonds
  
• 2 tbsp hemp hearts
  
• 50g quinoa
  
• red cabbage, onion, ½ green apple, tomatoes, baby spinach, red pepper

Superfood protein shake

• 60g oats
  
• 1 tbsp chia seeds
  
• 15g almond butter
  
• 1 scoop vegan protein powder
  
• 1 cup almond milk
  
• 1 medium banana
  
• 1 tsp cinnamon
  
• handful of spinach

Beans & Tofu goulash

• 1 tbsp olive oil
• minced garlic
• 200g tofu
• 300g beans
• 70g quinoa

How to cook?
Heat oil in a skillet over medium heat. Add tofu and fry for about 5 minutes. Add onion and garlic and cook for about 8 minutes. Add paprika, thyme, a splash of water and some salt/pepper to taste. Stir.
Add beans and cook for another 5 minutes, until beans have heated through.

Protein shake

• 1 scoop vegan protein powder
  
• water
  

Vegan bowl

• ½ can chickpeas
  
• ½ cup quinoa
  
• 1 medium sweet potato
  
• 2 tbsp tahini
  
• 100g avocado

Mushroom scrumble

• 400g firm tofu
  
• ½ tbsp olive oil
  
• 1 tbsp soya sauce
  
• ½ onion, 1 garlic clove, 1 pepper
  
• spices (turmeric, cumin, salt pepper)
  
• 100g mushrooms

Vegan Bolognese

• 150g red lentils
• 150g tomato paste
• 30g walnuts
• 60g chickpea pasta
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Cook pasta. Soak lentils. Cook chopped onions until softened. Add the garlic, thyme, oregano, 1/2 teaspoons of salt, and pepper to taste. Stir in the tomato paste and cook for 2-3 minutes. Pour in vegetable broth (400ml). Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally.

Protein shake

• 30g vegan protein powder
  
• 150g soy yogurt
• 1 banana
  
• 20g almond butter

Tempeh bowl

• 200g tempeh
  
• 75g edamame beans
  
• ½ cup sweer corn
• red cabbage, onion, tomatoes, baby spinach, red pepper, carrot
  
• Dressing: 1 tbsp water, 1 tbsp tahini, 1 tbsp mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp lemon juice, salt and pepper

Breakfast granola bowl

• 60g quinoa
• 200g soy yogurt
• 150g berries
• 30g almond butter
• 30g granola

How to cook?
Mix everything together and leave it in the fridge overnight to get ice cream taste. In the morning add granola on top.

Chickpea curry

• 300g chickpeas
• 150g mushrooms
• ½ onion
• 1 clove garlic
• 100g canned diced tomatoes
• 100ml coconut milk
• spices (curry, cumin, salt, pepper)

How to cook?
Saute onion and garlic until softened. Add chickpeas, mushrooms, diced tomatoes, coconut milk, curry powder, and cumin. Simmer for 10-15 minutes.
Season with salt and pepper to taste.

Flaxseed protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 20g flaxseed protein
  
• 1 medium banana

Tofu pasta

• 80g chickpea pasta
  
• 300g tofu + ½ tbsp olive oil
  
• 30g cashews (chopped)
  
• veggies
  
• 20g nutritional yeast - sprinkle on top

Fruity creamy oats

• 60g oats
  
• 1 tbsp chia seeds
  
• 1 scoop vegan protein powder
  
• 150ml almond milk
  
• 100g soy yogurt
  
• 1 tbsp hemp hearts
  
• 150g berries

Cashew creamy pasta

• 50g cashews
• 200g mushrooms
• 150g tofu
• 200ml almond milk
• 2 tsp nutritional yeast
• 80g chickpea pasta

How to cook?
Cover cashews with boiling water. Leave them to stand for 30 minutes to soak. Into a blender add cashews, tofu, milk and nutritional yeast and blend until smooth. In a pan add ½ tbsp olive oil. Add minced garlic. Add mushrooms and cook for 10 minutes and then add sauce. Cook for 5 minutes, add spinach and spices. Mix with cooked pasta.

Mexican salad

• 1 cup red kidney beans
• 60g avocado
• 70g quinoa
• 150g edamame beans
• 150g sweet potato
• 100g canned chickpeas

How to cook?
If you want crispy salad bake seasoned chickpeas 200 ºC for 20 minutes

Pistachio yogurt parfait

• 300g soy yogurt
  
• 1 ½ scoop of vegan protein powder
  
• 20g granola
  
• 30g chopped pistachio

Loaded potatoes

• 150g vegan mince
• 1 pepper, ¼ onion, 1 garlic clove
• 1 tbsp tomato pasta
• 100ml vegetable stock
• ½ cup daiya vegan cheese
• 150g potatoes

How to cook?
Bake potatoes as french fries in the oven or air fryer. Add garlic, onion and pepper to a pan. After a few minutes add vegan mince. Next add tomato pasta and vegetable stock and cook until done. Add cheese on top and serve with potatoes.

Fruit salad and protein bar

• 1 apple
  
• 1 small banana
  
• 100g berries
  
• 1 vegan protein bar
  

Pea pesto pasta

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 100ml vegetable broth
• handful of basil leaves
• 3 garlic cloves
• 200g canned green peas (or cooked)
• handful of spinach
• 80g chickpea pasta

How to cook?
Add all ingredients into a blender and blend until smooth. Cook your pasta and serve with the sauce.

Chia pudding

• 40g chia seeds
• 1 medium banana
• 250ml almond milk
• 1 ½ scoop vegan protein powder
• 15g nut butter

How to cook?
Mix all ingredients together and leave it in the fridge overnight.

Pumpkin lasagna

• 1 tbsp olive oil, garlic, onion
• 150g vegan mince
• 2 tbsp tomato puree
• 250ml vegetable broth
• 2 tbsp pumpkin puree
• 1 tbsp vegan cream cheese
• 85g lasagne sheets
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Saute chopped garlic and onion in a pan on olive oil. Add vegan mince, vegetable broth, tomato puree, pumpkin puree, cream cheese and spices. Mix everything together and cook. Break lasagne sheets into 3-4 pieces and add on top. Continue cooking (covered) until lasagne sheets are done.

1 vegan protein bar

Sticky tofu rice

• 300g tofu
  
• Dressing: 1 tbsp soy sauce or tamari sauce, 1 tbsp maple syrup, chili flakes (optional)
  
• 1 tbsp hemp seeds
  
• 30g cashews
  
• 70g rice
  

Club sandwich

• 2 eggs (prepared any style)
  
• 2 slices whole grain toast
  
• 40g sour cream
  
• 50g turkey breast
  
• pickles, 10g ketchup (with less sugar)
  
• 100g french fries
  

Chicken in Tomato sauce

• 200g chicken
• 1 tsp olive oil
• seasonings (salt, pepper, paprika, parsley, garlic, onion powder)
• 200g canned tomatoes
• 70g rice

How to cook?
Cook rice. Season chicken. Cook on a medium heat for 5 minutes and then flip. Add tomatoes, onion and the same seasoning as used for the chicken. Cook covered for 10 minutes. Serve with rice.

Flaxseed protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 20g flaxseed protein
  
• 1 medium banana
  

Crispy and sticky tempeh

• 200g tempeh
• Sauce: 1 tsp oil, 1 tsp maple syrup, 1 tbsp soy sauce, 1 tbsp sriracha

How to cook?

• Air fry the tempeh until crispy (10 mins on 180 ºC), place the sauce ingredients in a pan and allow to boil. Add the tempeh and serve with fresh salad.

Protein cookies

• 80g oat flour (blended oats)
• 2 scoops vegan protein powder
• 2 tbsp peanut butter
• 4 tbsp maple syrup
• 4 tbsp almond milk

How to cook?
Mix all ingredients and make 2 cookies. Cook them in the air fryer/oven for 10 minutes at 180 ºC. Eat one cookie for breakfast and one for a snack.

One pot lentils & quinoa

• ½ cup lentils
• ½ cup quinoa
• ½ cup sweet corn
• ½ cup carrots
• 100g avocado
• spices

How to cook?
Cook everything together in vegetable broth.

cookie

Protein pizza

• 90g flour
• 75g soy yogurt
• spices, 1 tsp baking powder
• 2 tbsp tomato puree
• ½ cup vegan cheese
• 200g mushrooms
• 2 vegan sausages
• Onion, pepper on top

How to cook?
Mix flour, yogurt and spices and make a batter. Form a circle and add tomato puree, cheese, mushrooms, sausages and veggies and bake in the preheated oven for about 15 minutes at 180 ºC.

Crepes

• 70g blended oats/flour
  
• 1 scoop vegan protein powder
  
• 250ml almond milk
  
• 1 tsp baking powder
  
• Topping: 75g soy yogurt, ½ scoop vegan protein powder, 70g berries

Vegan gyros

• 2 protein wraps
  
• 4 beyond meat chicken tenders
  
• 30g hummus
  
• veggies - onion, lettuce, cucumber, tomato…

Pesto tempeh pasta

• 1 tbsp olive oil
• onion, garlic
• 200g tempeh
• 30g pesto sauce
• baby spinach, veggies (cucumber, tomato, lettuce, olives), salt, pepper, lemon juice
• 60g chickpea pasta

How to cook?
Cook pasta. Add veggies, pesto sauce and grilled tempeh.

Chia blueberry yogurt

• 300g soy yogurt
  
• 20g chia seeds
  
• 1 scoop vegan protein powder
  
• 200ml almond milk
  
• 100g blueberries
  
• 1 medium banana

Vegan Quesadilla

• 150g red lentils
• 150g tomato paste
• 30g walnuts
• 2 vegan protein tortillas
• 50g kidney beans
• 30g sweet corn
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Soak lentils. Cook chopped onions until softened. Add the garlic, thyme, oregano, 1/2 teaspoons of salt, and pepper to taste. Stir in the tomato paste and cook for 2-3 minutes. Pour in vegetable broth (400ml). Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. Add beans and corn and spread the mixture in tortillas.

Edamame & beans

• 150g edamame beans
  
• 60g quinoa
  
• 150ml Beans in tomato sauce
  
• carrots, cucumber, tomato, beetroot

Tofu scramble & sausages

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• spices (turmeric, cumin, salt pepper)
• 2 beyond meat sausages

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

Soy curls & quinoa

• red pepper
• onion, garlic clove
• 100g broccoli
• 90g soy curls
• Sauce: 1 tbsp miso paste, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp tamari sauce, 1 tsp chili sauce and 1 tsp cornstarch, water (as needed)

How to cook?
Cook quinia. Cover soy curls with boiling water and let it sit for 10 minutes (after 10 minutes remove excess water). Prepare veggies.
Fry veggies in the pan for 10 minutes and then add a sauce. Soy curls bake in the air fryer 200 ºC for 10 minutes. When it's done add to the pan with the veggies and mix together. Add some spinach and cook for a couple more minutes.

Tiramisu creamy oats

• 60g oats
  
• 1 tbsp chia seeds
  
• 20g cashews
  
• 1 scoop vegan protein powder
  
• 100ml almond milk + 1 shot of espresso
  
• 100g soy yogurt
  
• 1 tsp cocoa powder

Tofu tacos

• 2 protein tortillas
  
• 300g tofu + seasonings
  
• Guacamole: 100g avocado, tomato, coriander, garlic, onion powder, salt and pepper
  
• Fresh veggies - diced tomatoes, onions, cucumber, lettuce

French toast

• 2 slices whole grain toast
• 180ml almond milk
• 1 scoop vegan protein powder
• Topping: 100g soy yogurt + ½ scoop vegan protein powder + ½ banana

How to cook?
Whisk almond milk, protein powder, vanilla and cinnamon. Dip bread slices, turning to coat evenly on both sides. Cook bread slices on a non-stick pan until cooked through and browned on both sides. Add topping.

Vegan burgers

• 2 beyond meat burgers
  
• 2 burger buns
  
• 10g ketchup
  
• 10g vegan mayo
  
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

Hummus & mushrooms sandwich

• 2 slices whole grain toast
• 4 tbsp hummus
• 300g mushrooms

How to cook?
Grill mushrooms. Spread hummus on toast and add grilled mushrooms.

Carrot cake oatmeal

• 60g oats
• 1 cup almond milk
• grated carrot
• cinnamon
• 30g chopped walnuts
• 15g raisins

How to cook?
Mix all ingredients and leave it in the fridge for a few hours.

Gingerbread pancakes

• 60g oats
• 180ml almond milk
• 5g chia seeds
• 1 scoop vegan protein powder
• ¼ tsp baking powder
• cinnamon, nutmeg, ginger

How to cook?
Add all ingredients into a blender and blend until smooth. Cook on medium low heat for a minute each side.

Veggie skewers

• 300g tofu
• 1 red bell pepper
• 1 orange bell pepper
• onion
• slices squash
• sliced zucchini
• 100g mushrooms
• Marinade: 1 tsp dijon mustard, ½ tbsp maple syrup, ½ tbsp soy sauce or tamari, 1 tsp dried rosemary, 1 tsp garlic powder, salt and pepper
• 2 high protein tortillas

How to cook?

• Preheat the grill to 180 ºC. Assemble each skewer with the veggies, marinated tofu and mushrooms. Brush the veggies with the marinade that is left from the tofu. Grill for 10 minutes, rotating every 2-3 minutes until edges are golden. Serve with tortillas

Banana muffins

• 1 ½ ripe banana
• 3 tbsp almond milk
• 1 ½ tbsp maple syrup
• 6 tbsp flour
• 1 ½ scoop vegan protein powder
• 1 tsp baking powder
• 1 tsp cinnamon
• pinch of salt

How to cook?
In a bowl combine the mashed bananas, plant-based milk, maple syrup, and vanilla extract. Mix well. In another bowl, whisk together dry ingredients. Add the dry ingredients to the wet and mix until just combined. Be careful not to overmix. Pour the batter into the prepared muffin tin.
Bake in the preheated oven for 18-22 on 180ºC minutes or until a toothpick inserted into the center comes out clean.

Superfood edamame salad

• ½ cup beans
  
• ½ cup red kidney beans
  
• ½ cup almonds
  
• 2 tbsp hemp hearts
  
• 50g quinoa
  
• 150g edamame
  
• red cabbage, onion, ½ green apple, tomatoes, baby spinach, red pepper, beetroot, carrot

Tofu scramble wrap

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• 1 protein tortilla
• spices (turmeric, cumin, salt pepper)

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

One pot lentils & quinoa

• ½ cup lentils
• ½ cup quinoa
• ½ cup sweet corn
• ½ cup carrots
• 100g avocado
• spices

How to cook?
Cook everything together in vegetable broth.

Protein ice cream

• 200g soy yogurt
  
• 1 scoop vegan protein powder
  
• 100g mixed berries
  
• 30g almond butter

Granola bowl

• 60g quinoa
• 200g soy yogurt
• 150g berries
• 30g almond butter
• 30g granola

How to cook?
Mix everything together and leave it in the fridge overnight to get ice cream taste. In the morning add granola on top.

Green smoothie

• 1 cup baby spinach
  
• 1 medium banana
  
• 30g peanut butter
  
• 100ml almond milk
  
• 1 tbsp chia seed
  
• 150g soy yogurt
  
• 1 scoop vegan protein powder

Vegan Bolognese

• 150g red lentils
• 150g tomato paste
• 30g walnuts
• 60g chickpea pasta
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Cook pasta. Soak lentils. Cook chopped onions until softened. Add the garlic, thyme, oregano, 1/2 teaspoons of salt, and pepper to taste. Stir in the tomato paste and cook for 2-3 minutes. Pour in vegetable broth (400ml). Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally.

Cashew creamy pasta

• 50g cashews
• 200g mushrooms
• 150g tofu
• 200ml almond milk
• 2 tsp nutritional yeast
• 80g chickpea pasta

How to cook?
Cover cashews with boiling water. Leave them to stand for 30 minutes to soak. Into a blender add cashews, tofu, milk and nutritional yeast and blend until smooth. In a pan add ½ tbsp olive oil. Add minced garlic. Add mushrooms and cook for 10 minutes and then add sauce. Cook for 5 minutes, add spinach and spices. Mix with cooked pasta.

Protein shake

• 60g oats
  
• 1 tbsp chia seeds
  
• 250ml almond milk
  
• 1 tbsp flaxseeds
  
• 1 scoop vegan protein powder
  
• 2 brazil nuts

Tempeh stir fry

• 250g tempeh
  
• 1 cup canned chickpea

Protein cookie

• 40g oat flour (blended oats)
• 1 scoop vegan protein powder
• 1 tbsp peanut butter
• 2 tbsp maple syrup
• 2 tbsp almond milk

How to cook?
Mix all ingredients. Bake cookie in the air fryer/oven for 10 minutes at 180 ºC.

Chickpea hummus pasta

• 70g chickpea pasta
  
• 50g hummus
  
• 150g edamame beans
  
• 100g zucchini
  
• 15g sesame seeds
  
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

Creamy berry oats

• 60g oats
  
• 1 tbsp chia seeds
  
• 1 scoop vegan protein powder
  
• 150ml almond milk
  
• 100g soy yogurt
  
• 100g berries

Seitan

• 150g seitan flour
  
• 30g pea protein
  
• 30g all-purpose flour
  
• spices
  
• 150g cauliflower

Fluffy pancakes

• 60g oats
• 180ml almond milk
• 5g chia seeds
• 1 scoop vegan protein powder
• ¼ tsp baking powder
• 30g almond butter and 100g fruits on top

How to cook?
Add all ingredients into a blender and blend until smooth. Cook on medium low heat for a minute each side.

Chickpea curry

• 300g chickpeas
• 150g mushrooms
• ½ onion
• 1 clove garlic
• 100g canned diced tomatoes
• 100ml coconut milk
• spices (curry, cumin, salt, pepper)

How to cook?
Saute onion and garlic until softened. Add chickpeas, mushrooms, diced tomatoes, coconut milk, curry powder, and cumin. Simmer for 10-15 minutes.
Season with salt and pepper to taste.

Tofu scramble

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• spices (turmeric, cumin, salt pepper)

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

Vegan burgers

• 2 beyond meat burgers
  
• 2 burger buns
  
• 10g ketchup
  
• 10g vegan mayo
  
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

Creamy oats

• 60g oats
  
• 1 tbsp chia seeds
  
• 1 scoop vegan protein powder
  
• 150ml almond milk
  
• 100g soy yogurt
  
• 1 tbsp hemp hearts

Edamame & beans

• 150g edamame beans
  
• 60g quinoa
  
• 150ml Beans in tomato sauce

Breakfast granola bowl

• 60g quinoa
• 200g soy yogurt
• 150g berries
• 30g almond butter
• 30g granola

How to cook?
Mix everything together and leave it in the fridge overnight to get ice cream taste. In the morning add granola on top.

Chickpea curry

• 300g chickpeas
• 150g mushrooms
• ½ onion
• 1 clove garlic
• 100g canned diced tomatoes
• 100ml coconut milk
• spices (curry, cumin, salt, pepper)

How to cook?
Saute onion and garlic until softened. Add chickpeas, mushrooms, diced tomatoes, coconut milk, curry powder, and cumin. Simmer for 10-15 minutes.
Season with salt and pepper to taste.

Flaxseed protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 20g flaxseed protein
  
• 1 medium banana

Tofu pasta

• 80g chickpea pasta
  
• 300g tofu + ½ tbsp olive oil
  
• 30g cashews (chopped)
  
• veggies
  
• 20g nutritional yeast - sprinkle on top

Chia pudding

• 40g chia seeds
• 1 medium banana
• 250ml almond milk
• 1 ½ scoop vegan protein powder
• 15g nut butter
• 100g sliced fruit of choice on top

How to cook?
Mix all ingredients together and leave it in the fridge overnight.

Tempeh bowl

• 200g tempeh
  
• 75g edamame beans
  
• ½ cup sweer corn
• red cabbage, onion, tomatoes, baby spinach, red pepper, carrot
  
• Dressing: 1 tbsp water, 1 tbsp tahini, 1 tbsp mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp lemon juice, salt and pepper.

Pumpkin lasagna

• 1 tbsp olive oil, garlic, onion
• 150g vegan mince
• 2 tbsp tomato puree
• 250ml vegetable broth
• 2 tbsp pumpkin puree
• 1 tbsp vegan cream cheese
• 85g lasagne sheets
• Fresh salad - tomato, cucumber, lettuce, wild rocket…

How to cook?
Saute chopped garlic and onion in a pan on olive oil. Add vegan mince, vegetable broth, tomato puree, pumpkin puree, cream cheese and spices. Mix everything together and cook. Break lasagne sheets into 3-4 pieces and add on top. Continue cooking (covered) until lasagne sheets are done.

Mushroom scrumble

• 400g firm tofu
  
• ½ tbsp olive oil
  
• 1 tbsp soya sauce
  
• ½ onion, 1 garlic clove, 1 pepper
  
• spices (turmeric, cumin, salt pepper)
  
• 100g mushrooms

Vegan gyros

• 2 protein wraps
  
• 4 beyond meat chicken tenders
  
• 30g hummus
  
• veggies - onion, lettuce, cucumber, tomato…

Flaxseed protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 20g flaxseed protein
  
• 1 medium banana

Loaded potatoes

• 150g vegan mince
• 1 pepper, ¼ onion, 1 garlic clove
• 1 tbsp tomato pasta
• 100ml vegetable stock
• ½ cup daiya vegan cheese
• 150g potatoes

How to cook?
Bake potatoes as french fries in the oven or air fryer. Add garlic, onion and pepper to a pan. After a few minutes add vegan mince. Next add tomato pasta and vegetable stock and cook until done. Add cheese on top and serve with potatoes.

Tofu scramble

• 400g firm tofu
• ½ tbsp olive oil
• 1 tbsp soya sauce
• ½ onion, 1 garlic clove, 1 pepper
• spices (turmeric, cumin, salt pepper)

How to cook?
Chop and fry onion in a pan on olive oil until softened. Add garlic and spices. Add chopped pepper. Crumble tofu with your hands and stir it in with soy sauce. Fry until everything is cooked.

Beans & Tofu goulash

• 1 tbsp olive oil
• minced garlic
• 200g tofu
• 300g beans
• 70g quinoa

How to cook?
Heat oil in a skillet over medium heat. Add tofu and fry for about 5 minutes. Add onion and garlic and cook for about 8 minutes. Add paprika, thyme, a splash of water and some salt/pepper to taste. Stir.
Add beans and cook for another 5 minutes, until beans have heated through.

Protein shake

• 250ml almond milk
  
• 1 scoop vegan protein powder
  
• 10g hemp hearts
  
• 10g peanut butter
  
• 1 medium banana

Crispy and sticky tempeh

• 200g tempeh
• Sauce: 1 tsp oil, 1 tsp maple syrup, 1 tbsp soy sauce, 1 tbsp sriracha

How to cook?
Air fry the tempeh until crispy (10 mins on 180 ºC), place the sauce ingredients in a pan and allow to boil. Add the tempeh and serve with fresh salad.