High Protein Vegan Meal Prep Lentil pasta with chickpeas and Scrambled tofu with beans

High Protein Vegan Meal Prep

Lentil pasta with chickpeas and Scrambled tofu with beans

Lentil pasta with chickpeas

Macros: 823cals 41gProtein 119gCarbs 9gFat per meal

Ingredients

Small onion

Red lentil pasta 500g

Chickpeas (2 tins)

Mixed pulses (1 tin)

Pasta Sauce (2 jars)

Petit poi 200g

Frozen mixed veg 200g

Recipe

Slice and dice your onion and fry on a low heat with a drop of oil (using a pan big enough for all your ingredients)

While that’s frying throw your tins of chickpeas and mixed beans in a colander and rinse thoroughly (important if you don’t want major farts)

Add pasta sauce to the onion and stir

Then add the chickpeas and mixed beans, keep stirring so nothing sticks

(At this point I like to season with salt, pepper and mixed herbs)

While that’s simmering boil kettle and pour into a separate pan with your red lentil pasta and a pinch of salt if you like

Boil for 6-8 mins

Drain pasta and divide between 4 containers then add your sauce and beans on top.

Scrambled tofu with beans

Macros-444Cals 36gProtein 47gCarbs 12gFat per Meal

Ingredients

Small onion

Garlic (2 cloves)

Tofu 400g (2 blocks) (800g total)

Turmeric powder (2 tea spoon)

Black pepper (to taste)

Salt (to taste)

Kale 100g

Frozen mixed veg 200g

Baked beans (2 tins)

Recipe

Crush and chop up the garlic cloves

Slice onion into small pieces

Fry the onion in a pan for 3-4mins on a low heat

Add the garlic and fry for another 3-4mins

While that’s frying drain tofu and slice into smaller pieces

Add tofu to the frying pan

Use spatula to “Scramble” the tofu

Add 2 tea spoons of turmeric

Black pepper to taste

Salt to taste

Finally fold in the kale
and leave to simmer stirring occasionally

Boil kettle and add frozen veggies to a pan of boiling water

Add baked beans to a pan on medium heat for 3-4mins

Divide evenly into 4 containers (I like to put the beans in first then the tofu and finally the veggies on top)