A varied, plant-based diet usually provides plenty of protein without engaging in complicated food combining regimens, using tons of special supplements, or eating “fake meat” at every meal.
Beans, lentils, whole grains, soy foods, and portobello mushrooms are naturally high in protein, making them an excellent addition to all types of vegan meals.
A significant protein content makes these meals filling, satisfying, and sustaining. The breakfast options will help you power through your morning; the protein-packed lunches will stave off that afternoon slump; and you just might find that you’re not looking for your usual bedtime snack when you choose one of these hearty dinners.
So give them a try, and let us know what you think!
Recipe by Rich Hingle: Blogger, Vegan Richa
(makes 1 omelette)
- 1 Tablespoon flaxmeal
- 1 Tablespoon Oat flour (or flax meal or chia seed meal)
- 1/3 cup chickpea flour (besan)
- 1/2 cup water
- 1/4 teaspoon salt
- a generous pinch of black salt/kala namak (1/8 teaspoon)
- a generous pinch of garlic powder (1/8 teaspoon)
- pinch of turmeric powder
- 1/2 teaspoon baking powder
- 1 teaspoon nutritional yeast
- a few Tablespoons each of chopped onion, bell peppers, tomato, carrots( 1/3 to 1/2 cup total veggies)
- 1/2 Jalapeno or serano chili pepper finely chopped( or use black pepper/cayenne to taste)
- 1/3 cup packed chopped spinach or greens
- In a bowl, add flaxmeal and warm 1/4 cup water.
- whisk and let sit for 5 minutes. Prep the veggies.
- Add the oat flour and mix. Add the salt, spices and 1/4 cup more water and mix.
- Mix baking powder in the chickpea flour in another bowl.
- Add in the chickpea flour and whisk for half a minute to combine well and to help the batter get airy.
- Add the veggies, jalapeno, greens, nutritional yeast and fold in well.
- Heat a non stick pan at medium heat and grease a little.
- Drop the batter on the hot pan and tap once or twice to spread.
- Cover with a lid and cook for 6-7 minutes.
- Take lid off, add a few drops of oil on the edges, cook for another 5-7 minutes(depends on the consistency of the batter).
- Flip and cook for 5-6 minutes.
- Add more greens and/or non dairy cheese, fold and serve with ketchup, toasts and hash browns.Notes: If making a larger batch (i.e. doubling or tripling the recipe), or keeping the batter sitting for long, the veggies will leak some moisture into the batter. Check consistency and whisk a few teaspoons of chickpea flour into the batter to thicken, just before making the next omelette. This recipe can also yield 2 small-medium omelettes. They will cook faster and will be easier to flip.
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