Recipes

500 Calorie Vegan Recipes/ Whole Food Plant Based



500 calorie vegan meals that are whole food plant based is what I will be sharing with you today. These 2 meals are under 500 calorie each. Simple, delicious and satisfying comfort food. Full recipes below. Shout out to
#wfpb #veganrecipes #comfortfood

HOT “TURKY” SANDWICH
For the “turky”
1 block extra firm tofu (pressed for 10 minutes)
1.5 Tablespoon nutritional yeast
1tsp poultry seasoning
1 tsp Italian seasoning
2 Tablespoons lemon juice
Preheat oven to 360 degrees
slice the tofu as thin as possible and then tear into smaller pieces and place in a baking dish.
Add spices and nutritional yeast and toss well. Add the lemon juice and toss again.
Bake for 30 to 35 minutes tossing every 10 minutes
Place one slice of bread on a plate
I used a steamed potato but you could do mashed potatoes if you like.
Add a side of veggies. Pour some gravy on the bread first then add the “turky” and add more gravy over that and the potato and veggies
High Carb Hannah’s gravy recipe.
4 tbsp flour
1 tbsp nutritional yeast
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp mushroom powder (or poultry
seasoning)
This recipe makes 4 servings of gravy. To make mix all
ingredients together and store in a mason jar.
When you are ready to make gravy add 1/4 of the mix in a
cup with 1/2 cup water and 2 tbsp soy sauce. Whisk together.
Pour mix into a pan over medium heat and stir continuously.
Keep adding water until you get the consistency you want.
Add more soy sauce for a saltier gravy or a little liquid smoke
to make it smoky
For one serving of this hot “turky” sandwich Approx 475 calories
POTATO AND CHICKPEA SOUP
1 can of chickpeas drained and rinsed
3-4 peeled russet potato chopped
2 celery stalks chopped
1 onion chopped
1 large carrot or 2 small carrots chopped
3 cloves of garlic
2-3 cups veggie broth
2 cups finely chopped spinach or kale
Start by preheating a pot with 2 T of water
Add onion , carrot and celery and saute for 5 minutes until softened
Add garlic and cook 1 minute.
Add the rest of the ingredients except greens and bring to a boil and the turn heat down to a simmer. Cook until potatoes are fork tender about 15 to 20 minutes. Then add greens and mix well, turn off heat and let sit for 5 minutes before serving.
Approx. 4 large servings and approx. 378 calories

LINK TO MY ONLINE DIGITAL COURSE-CHEW ON PLANTS
A simple and practical guide to sustain a plant based diet to reach your optimal health and weight.

CALIFORNIA BALSAMIC VINEGAR

download a free link to Jeff Novick’s 50/50 plate method

download a free low calorie density chart

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FAVORITE KITCHEN GADGETS
DASH WAFFLE IRON

VEGGIE CHOPPER

BELLA NONSTICK GRIDDLE:

TOFU PRESS :

INSTANT POT:

VITAMIX:

50 oz. LARGE SERVING BOWLS

Instant pot air fryer

Link to the Always Pan

The Starch Solutions by Dr. John Mcdougall:

Forks over knives.

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