A Week of Realistic High Protein Meals (Vegan)

[00:00] Greetings! Today,

[00:01] I'm giving you a realistic look at what

[00:04] current favorite high protein vegan

[00:08] and super tasty... obviously.

[00:09] I wanna show you that getting enough

[00:12] to be stressful - you don't need to chug

[00:16] I can inspire you to get in the kitchen

[00:19] recipes. Before we dive into the recipes,

[00:22] one really simple thing we've been doing

[00:25] milk for higher protein plant milk

[00:29] So for example,

[00:30] I have been making Eric's daily iced

[00:33] This is a cashew and almond blend and

[00:37] cup of this contains 10

[00:40] which is even higher than regular

[00:44] It's a pea protein milk too, and we love

[00:48] It's really delicious, we

[00:50] And I usually prefer hot

[00:52] so I have been rocking with classic soy

[00:56] really well and depending on the brand,

[00:59] one cup can net you anywhere between 5

[01:04] I hope it goes without saying that if

[01:08] lattes, keep drinking those -

[01:11] But this is just one simple substitution

[01:15] married to one particular kind of plant

[01:19] sneak in some extra protein

[01:22] I think this can also be especially

[01:25] much of an appetite early

[01:28] so usually I'll drink my soy latte right

[01:31] my system. I'll drink water, then I'll

[01:36] and by the time I get home,

[01:37] I have much more of an appetite

[01:40] And we usually drink our lattes outside

[01:44] Huberman Lab podcast that getting exposure

[01:48] the morning really helps to

[01:51] and it really has made a huge difference

[01:54] we've been doing it, so

[01:57] So our current go-to high

[02:01] Just Egg and beans, and my

[02:05] not because I'm against carbs,

[02:06] but because these actually have

[02:09] They come in lots of different sizes,

[02:10] but these tiny little street

[02:16] I like to use either seasoned black beans

[02:20] without having to mess around with spices.

[02:22] Just because I really don't

[02:24] so I just try to keep breakfast simple

[02:27] day. Then you'll also need some

[02:31] We always add some spinach

[02:33] and then we'll usually add a little vegan

[02:36] of those is on sale that

[02:38] I will typically just add my beans

[02:42] microwave while I make the scramble.

[02:44] and this is where you would cook any other

[02:48] or onions if you want those

[02:51] Then I add in two servings of Just

[02:54] This does have a tendency

[02:57] so I recommend using a good non-stick pan,

[02:59] especially if you don't wanna use

[03:02] Then I just finish the tacos off with

[03:06] flavor.

[03:07] Eric usually uses a chipotle salsa and

[03:12] sriracha. So if you run the numbers,

[03:14] two breakfast tacos lands us right

[03:19] 12 grams from the Just Egg, 1.3

[03:23] 10.7 grams from the black beans,

[03:29] I also prepped a double batch of my baked

[03:33] over the course of a few days. So this

[03:38] defrosted and then pressed, and I like

[03:41] Season the tofu with salt and pepper,

[03:43] and then prepare a simple batter with

[03:47] I used all purpose flour and some Ripple

[03:51] And then the breading is

[03:55] seeds.

[03:57] Then we just have the somewhat tedious

[04:01] all of the tofu nuggies.

[04:03] I definitely recommend using one hand to

[04:06] work with the wet so that you

[04:11] And once you're done,

[04:11] I think a little bit of spray oil

[04:15] but it's not strictly necessary.

[04:16] You're just gonna bake these at

[04:19] And they come out super crispy and the

[04:24] this really nice flavor.

[04:26] And these are great just for

[04:28] like sweet chili sauce or barbecue sauce.

[04:30] And I also love to top

[04:34] And they're super easy to crisp back up

[04:37] day. Hey friends,

[04:38] I'm gonna take a quick pause to give a

[04:41] video, Ritual. Ritual is a long

[04:44] I have been taking their women's

[04:47] I love it just for filling in

[04:51] But recently they came out with a

[04:55] and this is a three in one prebiotic,

[05:00] and I just take one a day to help support

[05:04] So you may already be

[05:07] but prebiotics actually support the

[05:11] and then probiotics help

[05:15] Synbiotic Plus contains two of the

[05:18] probiotics,

[05:18] and they use a delayed release technology

[05:22] strains make it all the way, not

[05:25] which is the actual ideal

[05:28] Your subscription comes straight to

[05:31] shipping, and the capsules

[05:34] So I actually just keep my

[05:39] I take them at the exact same

[05:42] It is vegan friendly, it's

[05:45] and Ritual is always a hundred percent

[05:49] environmental impact of all of

[05:52] If you're interested in trying out Ritual,

[05:54] they're currently offering 20% off

[05:58] which I'll have on the

[06:01] here's one that I've

[06:02] It's a crunchy cabbage salad with

[06:06] and it's surprisingly high in

[06:09] I'll prep the salad base, so I use my

[06:13] each of green and red cabbage,

[06:17] and I like to add a lot of fresh cilantro,

[06:18] but you could also add mint

[06:21] If you're not a cilantro

[06:24] I add in a serving of edamame

[06:27] something like cashews or almonds.

[06:29] And you can use a store-bought ginger

[06:32] So I add soy sauce, rice

[06:36] or you could use tahini or

[06:39] Some minced ginger and a little bit of

[06:43] little bit of lime juice

[06:46] Then just whisk it up and add in some

[06:49] pourable consistency and toss

[06:53] So this week I am topping that salad with

[06:58] tofu. I just reheat those in my air fryer.

[07:00] It actually takes like under 10 minutes

[07:03] again.

[07:04] So I added all the ingredients to a

[07:08] salad without the added tofu

[07:13] protein, which is pretty good.

[07:14] Then add one or two servings of that

[07:19] to 14 grams of extra protein there.

[07:23] Then here is Eric just eating some of

[07:26] curry. We really love this

[07:29] the Trader Joe's sriracha

[07:33] This next recipe is a dessert that I saw

[07:38] about tofu. This is a tofu peanut

[07:43] I was very skeptical going into this,

[07:44] but I wanted to give it a shot

[07:48] It calls for a container of silken tofu,

[07:50] about three quarters of a cup of peanut

[07:54] this with any kind of nut butter -

[07:59] a dash of cinnamon and a pinch of salt.

[08:02] Add it all to a blender and blend

[08:08] Then divide that mixture up between a few

[08:11] and let those chill in the fridge

[08:22] Gonna try the tofu peanut

[08:29] *Mousse*. I'm excited. <laugh>.

[08:37] Hmm. Oh, it's delicious.

[08:38] I'm shocked at how much I like it.

[08:40] I was kind of afraid we're

[08:42] Oh, no.

[08:43] Because I feel like I've made

[08:48] before, but I use like the kind

[08:52] that aren't in the refrigerated section,

[08:54] and I feel like those have a really

[08:57] Here. Not at all. It's

[09:00] It just tastes like peanut butter, really.

[09:02] You could probably make

[09:04] Cashew butter. Sunflower butter.

[09:08] no hint of tofu and the texture's really

[09:11] I'll give it back. I promise.

[09:13] I was thinking we just got this peanut

[09:18] Hmm. This is it. This has 11

[09:21] so if you wanted to have like an extra

[09:26] you could combine these two. I.

[09:28] Thought you were gonna say

[09:30] That too.

[09:31] A peanut butter parfait party. Mm-Hmm.

[09:33] <Affirmative>. I think we're

[09:36] How? How can we make it chocolate?

[09:38] In there. By adding chocolate.

[09:40] <Laugh> Let's do that.

[09:42] Another thing I love to meal prep every

[09:46] meat.

[09:46] I just shared a Short all about how to

[09:50] on the blog. It's way more cost

[09:53] and it's actually

[09:56] The main ingredients are extra

[09:58] so it is packed with protein and it's

[10:02] flavors. Honestly, we

[10:04] sometimes we'll just snack on it as is,

[10:06] or we'll make little

[10:09] I also love making sandwiches or wraps

[10:13] but it's also worth noting you can just

[10:16] stir fries in place of tofu,

[10:18] or you can shred it and

[10:23] barbecue sandwich. It's just a

[10:26] but usually we do just slice

[10:33] Here is another high protein salad we ate

[10:37] It's a kale Caesar with tempeh bacon,

[10:41] It is so good. Step one is to

[10:44] which will take the place

[10:47] And the key with these is to thoroughly

[10:50] them crisp up and brown

[10:53] I keep it simple and I just toss

[10:56] and these take about 45 to 50

[11:00] and you just wanna mix them around a

[11:03] They get super crispy, and I

[11:06] I can easily eat a whole can of crispy

[11:10] day.

[11:12] Try some?

[11:16] Whoa. Aren't.

[11:17] They good?

[11:18] Have you ever made them this

[11:21] It's that trick of letting them dry out

[11:25] Really good. That was really tasty. We

[11:29] Can put them in the salad <laugh>.

[11:31] We're also gonna whip up a batch of

[11:35] protein in this salad.

[11:36] Check out the blog or my previous video

[11:40] more about this recipe.

[11:42] The only thing I did different this time

[11:45] so it would be easier to get some

[11:49] Kale is probably one of my favorite

[11:52] I always like to massage it

[11:55] a pinch of salt and a drizzle of olive

[11:59] It shrinks a lot in volume

[12:02] and this helps to tenderize it and

[12:06] Then I also made a simple

[12:11] of runny tahini, some lemon

[12:14] and a splash of the brine from the

[12:18] some Dijon mustard,

[12:20] a teaspoon of white miso paste to take

[12:23] traditional Caesar, a clove of

[12:27] and then just add enough water to

[12:30] consistency. To assemble the salad,

[12:32] just toss together the massaged kale

[12:36] bacon.

[12:37] I think some fresh sliced tomato makes

[12:41] if you have some.

[12:42] Then save the roasted chickpeas for last

[12:46] When I plug all the ingredients

[12:49] one serving of the salad contains

[13:03] That's good.

[13:05] That's really good. If you don't

[13:08] Massage.

[13:08] It. So many people have said

[13:12] you lost me kale, kale's gross.

[13:14] I don't think I liked kale either

[13:17] Massaging it helps remove the

[13:21] Even when I'm putting a dressing

[13:25] I still massage it first. It makes

[13:27] I love salads that have

[13:31] Obviously I tried the chickpeas by

[13:35] times. It all really works together.

[13:38] We knew it was gonna work.

[13:43] They're so good. I'm ready for

[13:47] <affirmative> like warm

[13:51] Only four more months here in the PNW.

[13:55] Next up,

[13:55] we made a high protein vegan mac and

[13:58] from the blog.

[13:59] I actually had Eric make this for me

[14:03] getting, uh, mad cramps. So thank

[14:07] You need a can of white

[14:10] some nutritional yeast

[14:12] half a cup of cashews soaked or boiled,

[14:17] onion powder, garlic powder, and some

[14:21] a little bit of miso paste,

[14:22] some full fat coconut milk

[14:25] then some salt and blend it

[14:30] Then we cooked up some of

[14:32] I really like this because it

[14:35] It's 10 grams of protein per serving,

[14:39] It's not made like entirely of chickpeas,

[14:43] It's not mushy or gritty. Honestly,

[14:45] it tastes very similar to regular

[14:49] Cheese sauce recipe makes a big batch

[14:52] box of the pasta. We saved the rest of

[14:56] I really like adding pickled jalapeños

[15:00] turn this into like a nacho cheese sauce.

[15:02] A roughly one half cup

[15:04] served with one serving of the protein

[15:10] grams of protein.

[15:11] That isn't quite as high as some of

[15:13] video, but I think compared to a regular

[15:18] It's basically just like the

[15:22] And that wraps up this week

[15:25] Thank you so much for watching.

[15:27] I would love for you to subscribe

[15:29] And if you haven't already,

[15:31] check out my previous video with four

[15:35] make all the time. Or check

[15:38] high protein vegan meal

[15:40] and I will see you in my next video.