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.