Vegan 30 minutes
After attending the Vegan Street Fair Nights we were inspired by Mr. V the Veganator and Vegan Fat Kid to change our diet and reshape our bodies with cleaner food. Being a vegan you think you are eating healthy but we discovered we needed to cut back on salt. We decided to take their advice and try eating more veggies and proteins. What we liked about this dish are the choices. We looked forward to eating this meal because of the great diversity. If you are working out, this is a good meal prep idea for the week as it offers many combinations.
This meal is packed with superfoods to help sustain your body through tough workouts.
- Tofu: 14 grams of protein
- Edamame: 10 grams of protein
- Bean Sprouts: 1 gram of protein
- Brussel Sprouts: 3 grams of protein, 8 grams of carbs
- Mushrooms: 2 grams of protein, 6 grams of carbs
- Brown rice noodles: 40 grams of carbs
- Kelp Noodles: 1 gram of fiber
- 1 12 oz bag frozen Edamame
- ¼ cup water
- 1 tub tofu, pressed, sliced, baked
- 1 8 oz bag purple brown rice noodles,
- 1 8 oz bag kelp noodles
- 1 8 oz bag bean sprouts
- 3 cups brussel sprouts
- 2 tablespoons oil
- *1 8 oz package assorted mushrooms
- 1 teaspoon yellow curry
- Black pepper and Sea salt to taste
- Combine the edamame and bean sprouts in water in a medium pot on medium high heat. Bring to a boil and let cook until softened (~ 10 minutes).
- Season to taste with black pepper
- For cooking tofu (refer to baked tofu recipe)
- Add lemon and sea salt to taste
- For cooking purple brown rice and kelp noodles follow directions on package.
- After cooked add lemon juice to bought
- Add oil to medium skillet over medium high heat. Add mushrooms to skillet. Saute for about 5-10 minutes.
- Combine curry, black pepper, and salt in skillet. Stir. Cook for 5 minutes on medium heat.
- Cut in half, drizzle with olive oil sea salt and black pepper.
- Place on cookie sheet
- Cook on 350 for 45 minutes