Lifestyle

EASY HIGH PROTEIN VEGAN MEALS | full day of eating



I hope you love these easy high protein vegan meals!
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*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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Total protein count for a full day of eating: 130 grams

Disclaimer: I am not a nutritionist and not recommending you eat a certain amount of protein. Just giving you some meal ideas that are rich in plant-based protein 🙂 Feel free to tailor the portion sizes to suit your nutritional needs.
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BREAKFAST: MEAN GREEN SMOOTHIE – 45 grams protein

1 ½ cups organic soy milk
1 scoop vegan protein powder (
1 frozen banana
1 tbsp almond butter
1.5 cups chopped kale
1 tsp spirulina (
1 tsp maca powder (
½ tsp each cinnamon + ginger

Blend all ingredients in a high-speed blender until thoroughly combined and kale has been fully liquified.
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LUNCH: TEMPEH PUMPKIN PESTO WRAPS – 34 grams protein

2 slices whole wheat Lavash bread – 10 grams
2 tbsp Pumpkin Seed Pesto (recipe below)
8 ounce brick of tempeh (1 serving is 3 ounces)
2 tbsp tamari or soy sauce
1½ tbsp apple cider vinegar
½ tbsp maple syrup
½ tsp garlic powder
Red chili flakes + black pepper
1 cup chopped baby spinach
1 tbsp tahini
1 tbsp hemp seeds

1. Slice tempeh into 2-4 pieces (protein count is for 3 ounces) 2. Whisk together soy sauce, vinegar, maple syrup, garlic powder, red chili flakes and black pepper in a shallow dish. Marinate the tempeh pieces for 20 minutes-1 hour at room temperature or overnight in the fridge.
3. Preheat the oven to 375F/190C. Place marinated tempeh on a lightly oiled baking sheet and bake for 12-15 minutes, then flip pieces and bake another 10 minutes. Slice temeph into thin strips.
4. Spread pumpkin seed pesto onto lavash bread. Top with baby spinach, hemp seeds, 3 ounces of tempeh strips, and tahini.

PUMPKIN PESTO

1 cup raw shelled pumpkin seeds
2 garlic cloves, minced
½ cup water
2 tbsp lemon juice
1 cup basil leaves
1 cup parsley leaves
3 tbsp olive oil

1. Combine pumpkin seeds and garlic in a food processor for 20 seconds.
2. Add remaining ingredients and stream in olive oil while the motor is running. The mixture should be more like a coarse paste than a liquefied sauce.
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SNACK: CHOCOLATE ALMOND ENERGY BITES – 7 grams protein in 2 bites

1 ½ cups gluten-free rolled oats
1 scoop vegan protein powder (
½ tsp ground cinnamon
¼ cup unsweetened cocoa powder or raw cacao powder
1 tbsp chia seeds
½ cup smooth almond butter
4 tbsp maple syrup
Unsweetened shredded coconut for rolling (optional)

1. Place all ingredients in a food processor (except shredded coconut) and blend until you have a slightly sticky dough that sticks between your fingers when pressed. If you need more moisture, add more maple syrup or a tablespoon of melted coconut oil.
2. Roll into 25 balls and roll in shredded coconut if desired.
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DINNER: BUDDHA BOWL – 43 grams protein

¾ organic edamame (soybeans)
½ cup cooked lentils
¾ cup cooked quinoa
1 ½ cups chopped kale + lemon juice
1 cup steamed broccoli
1 tbsp hemp seeds
Tahini salad dressing: whisk together 1 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, salt & pepper to taste, pinch garlic powder, then add warm water to thin

Massage kale with lemon juice. Then, layer all ingredients into a large bowl and top with tahini salad dressing.
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