Come see how to meal prep a week of easy, healthy, high-protein plant-based breakfast, lunch, dinner, and two protein snacks to help you reach 120 grams of protein daily! I hope you enjoy these 5 easy vegan recipes, including 2 vegan protein snacks that you can freeze for up to 1 month! If you do love these high-protein vegan recipes, comment below to connect with me, XOXO Carine
👉🏻 Sign up for my emails (& never miss a recipe!): :https://newsletter.theconsciousplantkitchen.com/subscribe
🖨 PRINT RECIPE Mentioned in the video:
Chocolate Peanut Butter Protein Overnight Oats (g proteins): https://www.theconsciousplantkitchen.com/chocolate-peanut-butter-protein-overnight-oats/
Vegan Taco Salad (27g proteins): https://www.theconsciousplantkitchen.com/vegan-taco-salad/
Vegan Stir Fry with Tofu (38g proteins): https://www.theconsciousplantkitchen.com/vegan-stir-fry/
High-protein vegan snack number 2 (7.5 g protein per ball): https://www.theconsciousplantkitchen.com/cookie-dough-protein-balls/
How to make Protein Powder Banana Bread (7.5g protein slice) : https://www.theconsciousplantkitchen.com/protein-powder-banana-bread/
🍲 Kitchen Tools Used in this video
:
Overnight Oats Jars (15oz.): https://amzn.to/4bc8Lj1
High-protein Taco Salad jars (27oz.): https://amzn.to/4dwqjrD
Cookie dough Snack Jars(18oz.) : https://amzn.to/3wBKAv5
Round Glass container with bamboo lid to store the stir fry (medium size 320z.) : https://amzn.to/4bBxFbz
Nu Zest Protein Powder: https://amzn.to/3xZ4NeW
💛 Let’s Connect:
More recipes on my website: www.theconsciousplantkitchen.com
My Instagram: https://www.instagram.com/theconsciousplantkitchen/
My Facebook: https://www.facebook.com/theconsciousplantkitchen/
TIME STAMPS:
00:08 High-Protein Breakfast
03:39 Lunch Vegan Taco Salad
08:17 Dinner Vegan Tofu Stir-fry
11:38 Protein Snack 1: Protein Banana Bread Recipe
13:14 Protein Snack 2: Cookie Dough Protein Balls
theconsciousplantkitchen, high protein vegan recipes, proteins snack recipes, protein banana bread, protein breakfast, high protein plant based recipes, vegan meal prep, high protein vegan breakfast, high protein vegan snacks, vegan protein banana bread, vegan protein salad, vegan protein recipe inspo, protein meal prep, high protein vegan meals, high protein vegan desserts, high protein diet woman, high protein snacks
**Some of the links here are affiliate links.
#highproteinvegan #mealprep #plantbasedrecipes #veganrecipes #healthyrecipes
meal prep some easy plan based breakfast, lunch, dinner and snack that gets you 100 grams of protein per day. Our High Protein breakfast this week is a chocolate peanut butter protein overnight oats with 30 gram of proteins. You need thee glass jars and in each jars you’re going to add half a cup of rolled oils. You can also use quick oatsAs you like. Add one tablespoon of chia seeds in each jars. You can use white chia seeds or black chia seeds. A teaspoon of unsweetened cocoa powder. And now your favorite chocolate protein powder. 2 tablespoons. I’m using a chocolate hazelnut flavor. Stir together to make sure everything is well combined. This will prevent any lumps of protein powder in your overnight oats. Now add 1 teaspoon of peanut butter. I’m using unsalted and unsweetened peanut butter with no added oil. Then use two third cup of soy milk. I’m using protein fortified soy milk to boost the protein of my breakfast. But you can use any kind of plant based milk you love. A tablespoon of dark chocolate chips. I’m using 85% cocoa chocolate chips which is very low in sugar. But again, you can use any kind of vegan chocolate you love. Still, everything very well to dissolve the protein powder and cocoa powder into the milk and refrigerate for about 30 minutes until its fix. Meanwhile, I’m making a peanut butter sauce using half a cup of powdered peanut butter. You can also use regular peanut butter, but I like this option because it has less fat and less calories, so it makes a low calorie, high protein breakfast. Stir with water to form a creamy topping and bring back the jars from the fridge. Divide the peanut butter sauce on top of each jar evenly. You can also use almond butter if you prefer, or any kind of nut butter you love. Spread nicely and add some crushed peanuts on top. Few more dark chocolate chips if you like for flavor in a crunch and refrigerate up to four days. Eat cold in the morning. The next day, the texture should be thick and creamy and delicious. My high-protein lunch this week is a high protein vegan Taco salad. I’m using vegetable protein, which is basically soy protein. It has a texture of ground meat, but of course it’s plant based. It contains lots of protein and it’s very easy to cook in 10 minutes. First warm some olive oil and add some yellow onion and stir to cook until fragrance. Then I’m adding a few spices. Cumin. Paprika You can also use ready made tacos seasoning for a faster option. And some garlic powder. Tomato paste. Start everything to cook the spices until fragrant. Then add some water and some vegetable stock. Now it’s time to add some soy sauce for umami flavor. And the soy protein? As you can see, it looks a bit like ground beef. And it’s going to. She can in the pan after you cook for like 10-12 minutes. Transfer onto a place so it can cool down completely before adding into the Taco salad. Meanwhile, I’m making a yogurt dressing for my salad using some coconut sugars. Some garlic infused olive oil. Lime juice. And Taco seasoning. You can use any kind of plant based yogurt to make the dressing. I like coconut yogurt because it’s creamy and thick and it makes the sauce absolutely delicious. The dressing. Absolutely delicious. Start to combine and set aside, then use some vegan smoked cheddar and grate. Bring your glass jar. Onto your. Bench top and it’s time. Divide the yogurt salad, evenly into each jar. Add black beans. I’m using canned black beans. Some corn kernels. And the vegan Taco meat and make sure it’s cooled. You have the full recipe in the video description with all the measurements to make this vegan Taco salad jars some dairy free smoke cheddar. You don’t have to use cheese. You can skip this step you like. I just like the flavor. A few cherry tomatoes. And some lettuce. This salad contained 27 grams of protein per jar. You have the size of the jar in the video description as well a bit of cylinder on top. Same. You can skip the herbs if you don’t like the flavor. Store the charts in the fridge for up to four days. When it’s lunch time, upside down the salad onto your plate. Give it a little shake to make sure the dressing run down to the plate. And injure you. Our high protein dinner this week is a vegan stir fry using tofu and soba noodle. It contains 38 grams of protein per serve. Start by removing the moisture from the tofu block. I like to press my tofu between chopping board and add a heavyweight on top to do so. Then I slice my tofu into slices. I stack up the slices and now I’m going to slice again to form tofu cubes. I like to cut them all at the same time so it saves time and I go faster. Spread some olive oil on the tofu cubes and toss to coats. Bring a baking sheet covered with parchment paper and line the tofu cubes in a single layer. Back at 200°C for 15 minutes and since the tofu is crispy and meanwhile prepare the vegetable for the stir fry. Today I’m using zucchini carrots. And broccoli. I cut the broccoli into small florets so they cook faster and I cut the zucchini into larger pieces because zucchini cook really fast and I turn on the zucchini to be mushy in my stir fry. for the red bell paper. Just slice. Prepare the Sauce the stir fry sauce is made of soy sauce, Mirin. Vegan oyster sauce. The measurements are in the video description for you guys. Some cornstarch, a bit of Maple syrup for sweetness. And whisk everything together to form a nice and smooth stir fry sauce. Warm some roasted sesame oil in a work pan and cook some sliced onion. Add some crushed garlic. And now dtir fry all your vegetables. Add the cooked soba noodle into the stir fry and pour the stir fry sauce over the vegetable and noodle. Toss to combine nicely and coat everything together. Bring back the crispy baked tofu cubes, stir and cook a few minutes until warm. Transfer into glass containers. You can add a few sesame seeds on top of each bowl. They store up to four days in the fridge and freeze up to one month. They warm in the microwave just before serving. You requested more high protein dessert and snacks, so today I’m sharing two of them starting with this high protein banana bread. Start by measuring precisely. the amount of mashed bananas. To do so. Pack the mashed banana into measuring cup and use exactly what you need. Freeze the leftover for smoothie. Bring back the mashed banana into the mixing bowl with some Maple syrup oil of choice. And your favorite vanilla protein powder? Baking powder, Baking soda. Oat flour, cinnamon. Just to combine and form a smooth banana bread batter. If you like add a few dark chocolate chips, you can also choose to add some walnuts, pecan, shredded coconut. Grease a loaf pan and add the banana bread batter into the loaf pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the banana bread come out clean. Cool 10 minutes in the pan then cool on a cooling rack. Slice when the bread is cool. And enjoy. Its moist, its packed with protein and it’s absolutely amazing. You can freeze the banana bread up to a month. Now let’s make some cookie dough protein balls. Add 3/4 cup of peanut butter into a mixing bowl. So I’m using soy milk, vanilla extract, maple syrup, or any kind of liquid sweetener you love. Oat flour and your favorite protein powder. Few chocolate chips. Stir to bring everything together. At first the do look a bit wet and soft, but after a few minutes it began to get a bit less sticky and it would be easy to roll into small balls between your hands. You can create different flavors using almond butter or swapping the chocolate chip for chopped walnuts, almonds, shredded coconuts, anything you like. Place into air type container and stir up to one week into the fridge and start up to one week into the fridge. I hope you guys enjoy these high proteins again. Meal bread. Don’t forget to subscribe and push the notification bell to get notified when I leave the next mid prep next week.