VEGAN HIGH PROTEIN MEAL PREP

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Chickpea and Lentil Curry

Cals – 471
Carbs – 63g
Protein – 14g
Fat – 19.1g

(serves 3)
2 tbsp of olive oil.
1 onion.
4 cloves of garlic.
Thumb sized cube of ginger.
Spices: tbsp of cumin, tsp of cumin seeds, tsp of dried chilli flakes, tsp of ground coriander, tbsp fo garam masala.
400g of chickpeas.
2 tins of chopped tomatoes.
2 tsp of sugar.
250ml of vegetable stock.
200g of lentils.
Bowl of spinach.
325g of basmati rice (cooked).

Tofu Stir Fry

Cals – 480
Carbs – 57g
Protein – 22g
Fat – 18.7g

Serves 3

Sauce: Tsbp of sesame seed oil, 2 tbsp of soy sauce, tbsp of sugar.
350g of Tofu.
Tbsp of Extra Virgin Olive Oil. (+ a splash for veggies).
3 cloves of garlic.
Cube of ginger.
1/2 a carrot.
Handful of broccoli florets.
1/2 a red pepper.
Handful of mange tout.
1 red chilli.
3 servings of Udon noodles.

Vegan Chilli

Cals – 547
Carbs.- 66g
Protein – 24g
Fat – 17g

2 tbsp of olive oil.
1 onion.
1 pepper.
1/2 a carrot.
3-4 cloves of crushed garlic.
360g of vegan grain mince.
Spices: tbsp of cumin, tsp of cumin seeds, tsp of ground coriander, 1 &1/2 tbsp of smoked paprika, tbsp of oregano, pinch of chilli powder.
2 tins of chopped tomatoes.
350ml of vegetable stock.
200g of kidney beans.
Handful of chopped coriander.
375g of basmati rice (cooked).

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