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January 19, 2019 3 min read 2 Comments

Even if you’re not committed to a purely plant-based diet, incorporating more vegan meals and snacks into your meals is a great way to beef up your vegetable intake, and by extension, your intake of disease andinflammation fighting antioxidants, vitamins and minerals. It’s also a great way to help the environment, since aplant-based diet has been shownto reduce pollution, slows down deforestation and stymie the destruction of topsoil  — among other eco-friendly perks.

What’s more, vegan meals infuse variety into your diet, which can help you bust through weight loss plateaus  — especially if you are bored of eating the same thing all the damn time and find yourself increasingly drawn to less than ideal treats more often than not.  So, try something new! Cook up one (or all) of these vegan dishes. They’re from our new meal plan and nutrition bundle, which features over 70 amazing meals for all types of diets. (Check it out!)


3 Amazing Vegan Meals You’ve Gotta Try!


POLENTA SCRAMBLE

4 SERVINGS • Per Serving: 252 Calories | 12g Fat | 32g Carbs|  4g Protein


INGREDIENTS

  • 1 tbsp olive oil
  • 1 bell pepper, chopped
  • 1 carrot, peeled & slivered
  • 1⁄2 cup onion, chopped
  • 1⁄2 cup cherry tomatoes
  • 2 tsp cumin
  • 1 (16 oz) tube plain polenta (cut into 1⁄2 slices)
  • 1 bunch green onions, chopped
  • 1⁄4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1⁄2 avocado, diced

METHOD

  1. Heat oil in a large non-stick skillet over medium high heat.
  2. Add bell peppers, carrots, and onion, stirring occasionally until vegetables start to soften, about 2–3 minutes.
  3. Stir in tomatoes, cumin and salt and cook for another 2–3 minutes.
  4. Crumble polenta slices into pan and cook until heated through.
  5. Stir in green onions, cilantro and lime juice.
  6. Remove from heat and portion into 4 servings.
  7. Serve the scramble topped with diced avocado.


BLACK BEAN QUINOA SALAD

4 SERVINGS • Per serving: 420 Calories | 8g Fat | 72g Carbs| 17g Protein


INGREDIENTS

  • 15 oz can drained black beans
  • 1 cup quinoa
  • 1 cup corn
  • 1 yellow bell pepper, chopped
  • 1 cup onion, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 avocado, cleaned and quartered
  • 1⁄2 cup fresh cilantro, chopped
  • 1 tbsp garlic, minced
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 1⁄2 tsp chili powder
  • 1⁄4 tsp cumin
  • To taste salt & pepper
  • Arugula & spinach

METHOD

  1. Combine all ingredients and portion into 4 servings.
  2. Store in an airtight container in the refrigerator.
  3. Serve over a bed of arugula and spinach.


LENTIL STUFFED PEPPERS

2 SERVINGS • Per serving: 349 Calories | 10g Fat | 52g Carbs


INGREDIENTS

  • 2 large bell peppers, halved lengthwise
  • 1 cup lentils
  • 1⁄2 cup brown rice
  • 1 tbsp olive oil
  • 1⁄2 onion, chopped
  • 1⁄2 cup salsa
  • 1 tsp garlic
  • 1⁄2 tbsp cumin
  • 1⁄2 cup tomatoes, diced
  • 15 oz can black beans
  • 1 cup whole kernel
  • corn, drained
  • 1⁄4 cup cilantro
  • To taste salt & pepper

OPTIONAL

  • Avocado
  • Lime juice

METHOD

  1. Cook brown rice and lentils according to instructions on package. Sub the vegetable broth in place of the water when cooking rice.
  2. Meanwhile, preheat oven to 350° F.
  3. Heat oil in a saucepan over medium heat.
  4. Add onion and garlic and cook until soft, about 5 to 7 minutes.
  5. Add salsa, cumin, garlic, tomatoes, lentils and corn.
  6. Cook until heated through, about 3 to 5 minutes, stirring occasionally.
  7. Add the cooked rice to the lentil mixture. Stir in the cilantro and salt and pepper.
  8. Divide the rice mixture evenly between the peppers and pat the filling down to pack it
  9. Bake the stuffed peppers for 25 minutes.

Enjoy!


2 Responses

hilary
hilary

January 22, 2019

Very nice recipies thankyou.

Sarah
Sarah

January 20, 2019

Those recipes seem simple yet delicious! Can’t wait to try and I’m not even vegetarian! Thanks!

Leave a comment


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