Healthy whole food plant-based, vegan, vegetarian, volume eating meals.
Breakfast: Brown rice cakes, Banana, soybean & sunflower spread
Ingredients:
Soybeans, soaked – 25g dried
Sunflower seeds, raw – 17g
Banana – 73g
Cinnamon, ground – ⅛ tsp or to taste
Iodized salt – ⅛ tsp or to taste
Sweet potatoes, diced – 61g
Brown rice cakes – 5 pieces
Strawberries, diced – 150g
Blueberries – 20g
Mint
Edible flowers
Lunch: Chinese Claypot Eggplant & Broccoli
Ingredients:
Brown rice – 51g
Water – 75g
Chinese eggplant, chopped – 240g
TVP (Textured vegetable protein) – 24g
Garlic, minced – 5 cloves
Ginger, minced – ½ tbsp
Green onion, bottom, sliced – 4 stalks
Broad bean chili sauce (doubanjiang) – 1 tbsp
Chinese cooking wine – 1 tbsp
Vegetable broth, low sodium – 1 cup or more
Dried shiitake, soaked, sliced – 15g dried
Dried seaweed, ground – 1g
Sesame seeds, toasted, ground – 1 tsp
Chinese black vinegar – 1 tsp or to taste
Soy sauce, low sodium – 1 tsp or to taste
Broccoli, florets – 150g
Green onion, tops, chopped – 4 stalks
Brown rice flour – 1 tsp or more
Red chillies, sliced – ¼ piece
Dinner: Collard burritos, salsa roja
Ingredients:
Tomatoes, halved – 200g
Onions, roughly chopped – 50g
Garlic, crushed – 3 cloves
Red chillies, deseeded, chopped – 1 piece
Chili powder (spice mix) – 1 tsp or to taste
Iodized salt – to taste
King oyster mushroom, shredded – 90g
Pineapple, peeled, cut into strips – 125g
Collard greens, destemmed – 70g
Black beans, canned, low sodium – 170g
Cilantro – 10 sprigs
Nutritional yeast – 2g
Full written recipe sheets:
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Instagram: @leroyvgang
Music:
Teto – Galaxy
Wisp X – Memories of Another World