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‘Lentils’ Instead of ‘Scallops’: 5 High Protein Plant-Based Meal Prep Ideas

brown beans in black ceramic bowl

Introduction: If you’re searching for a plant-based alternative to scallops that’s both protein-rich and versatile, look no further than lentils. Lentils are a nutritional powerhouse, packed with protein, fiber, and essential nutrients. Their tender yet firm texture makes them an excellent substitute for scallops in a variety of dishes. In this post, we’ll explore five high-protein plant-based meal prep ideas featuring lentils. Get ready to embark on a culinary journey with these delightful recipes!

  1. Lentil “Scallop” Stir-Fry: Ingredients:
  • Cooked lentils (green or brown)
  • Assorted vegetables (bell peppers, broccoli, carrots, snap peas)
  • Soy sauce
  • Sesame oil
  • Garlic
  • Ginger
  • Red chili flakes (optional)
  • Brown rice or noodles

Instructions:

  • In a hot skillet or wok, heat some sesame oil and stir-fry the assorted vegetables until they’re tender-crisp.
  • Add minced garlic and ginger to the pan and cook for another minute.
  • Add the cooked lentils to the pan, followed by soy sauce and red chili flakes (if desired).
  • Toss everything together and cook for a few minutes until the lentils are heated through.
  • Serve the lentil “scallop” stir-fry over a bed of cooked brown rice or noodles for a satisfying and protein-packed meal.
  1. Lentil “Scallop” Ceviche: Ingredients:
  • Cooked lentils (green or brown)
  • Red onion, finely chopped
  • Tomato, diced
  • Cucumber, diced
  • Avocado, diced
  • Fresh cilantro, chopped
  • Lime juice
  • Olive oil
  • Salt and pepper
  • Tortilla chips (for serving)

Instructions:

  • In a bowl, combine the cooked lentils, finely chopped red onion, diced tomato, diced cucumber, diced avocado, and chopped fresh cilantro.
  • Drizzle lime juice and olive oil over the mixture, and season with salt and pepper to taste.
  • Gently toss all the ingredients together until well combined.
  • Refrigerate the lentil “scallop” ceviche for at least 30 minutes to allow the flavors to meld.
  • Serve chilled with tortilla chips for a refreshing and protein-packed appetizer or light meal.
  1. Lentil “Scallop” Pasta: Ingredients:
  • Cooked lentils (green or brown)
  • Pasta of your choice
  • Olive oil
  • Garlic, minced
  • Lemon juice
  • Fresh parsley, chopped
  • Salt and pepper
  • Vegan Parmesan cheese (optional)

Instructions:

  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
  • Add the cooked lentils to the skillet and cook for a few minutes.
  • Stir in lemon juice, fresh parsley, salt, and pepper.
  • Add the cooked pasta to the skillet and toss everything together until well combined.
  • If desired, sprinkle vegan Parmesan cheese on top.
  • Serve the lentil “scallop” pasta as a flavorful and protein-packed meal.
  1. Lentil “Scallop” Chowder: Ingredients:
  • Cooked lentils (green or brown)
  • Onion, finely chopped
  • Celery, finely chopped
  • Carrot, finely chopped
  • Garlic, minced
  • Vegetable broth
  • Coconut milk
  • Dried thyme
  • Bay leaf
  • Salt and pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  • In a pot, sauté the finely chopped onion, celery, carrot, and minced garlic until softened.
  • Add the cooked lentils to the pot and stir to combine.
  • Pour in vegetable broth and coconut milk, and add dried thyme and a bay leaf.
  • Season with salt and pepper to taste.
  • Simmer the chowder for about 20-30 minutes to allow the flavors to meld together.
  • Remove the bay leaf before serving.
  • Garnish with fresh parsley and serve the lentil “scallop” chowder as a comforting and protein-rich meal.
  1. Lentil “Scallop” Salad: Ingredients:
  • Cooked lentils (green or brown)
  • Arugula or mixed greens
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Red onion, thinly sliced
  • Kalamata olives, pitted and sliced
  • Lemon vinaigrette dressing

Instructions:

  • In a large salad bowl, combine the cooked lentils, arugula or mixed greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced Kalamata olives.
  • Drizzle lemon vinaigrette dressing over the salad and toss gently to coat all the ingredients.
  • Adjust the seasoning to taste.
  • Serve the lentil “scallop” salad as a refreshing and protein-packed meal or side dish.

Conclusion: With these five high-protein plant-based meal prep ideas featuring lentils as a substitute for scallops, you can enjoy a range of flavorful and protein-rich dishes while exploring the versatility of lentils. Incorporate these recipes into your meal prep routine and savor the deliciousness of lentils while nourishing your body with plant-based protein. Stay tuned for more exciting and nutritious plant-based meal prep ideas in our upcoming posts!

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Chickpeas’ Instead of ‘Sardines’: 5 High Protein Plant-Based Meal Prep Ideas

bunch of nuts served on bowls

Introduction: If you’re seeking a plant-based alternative to sardines that’s rich in protein and versatile in its applications, look no further than chickpeas. Packed with protein, fiber, and a range of essential nutrients, chickpeas can be a delicious and nutritious substitute for sardines. In this post, we’ll explore five high-protein plant-based meal prep ideas featuring chickpeas. Get ready to elevate your plant-based cooking with these enticing recipes!

  1. Chickpea Salad: Ingredients:
  • Cooked chickpeas
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Red onion, thinly sliced
  • Kalamata olives, pitted and sliced
  • Fresh parsley, chopped
  • Lemon juice
  • Olive oil
  • Garlic powder
  • Cumin powder
  • Salt and pepper

Instructions:

  • In a bowl, combine the cooked chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley.
  • In a separate small bowl, whisk together lemon juice, olive oil, garlic powder, cumin powder, salt, and pepper to create the dressing.
  • Drizzle the dressing over the chickpea salad and toss gently to coat all the ingredients.
  • Adjust the seasoning to taste.
  • Serve the chickpea salad as a refreshing and protein-packed meal or side dish.
  1. Chickpea “Sardine” Sandwich: Ingredients:
  • Cooked chickpeas
  • Vegan mayonnaise
  • Dijon mustard
  • Lemon juice
  • Red onion, finely chopped
  • Celery, finely chopped
  • Fresh dill, chopped
  • Lettuce, tomato, and any desired sandwich toppings
  • Bread or sandwich rolls

Instructions:

  • In a bowl, mash the cooked chickpeas with a fork or potato masher until they reach a flaky texture.
  • Add vegan mayonnaise, Dijon mustard, lemon juice, finely chopped red onion, finely chopped celery, and chopped fresh dill to the bowl. Mix well.
  • Adjust the seasoning to taste.
  • Spread the chickpea “sardine” mixture onto bread or sandwich rolls.
  • Top with lettuce, tomato, and any other preferred sandwich toppings.
  • Serve the chickpea “sardine” sandwich as a satisfying and protein-packed lunch option.
  1. Chickpea “Sardine” Pasta: Ingredients:
  • Cooked chickpeas
  • Pasta of your choice
  • Olive oil
  • Garlic, minced
  • Red chili flakes (optional)
  • Lemon zest
  • Lemon juice
  • Fresh parsley, chopped
  • Salt and pepper
  • Vegan Parmesan cheese (optional)

Instructions:

  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In a skillet, heat olive oil over medium heat and sauté minced garlic and red chili flakes until fragrant.
  • Add the cooked chickpeas to the skillet and cook for a few minutes, mashing some of the chickpeas with a fork to create a flaky texture.
  • Stir in lemon zest, lemon juice, fresh parsley, salt, and pepper.
  • Add the cooked pasta to the skillet and toss everything together until well combined.
  • If desired, sprinkle vegan Parmesan cheese on top.
  • Serve the chickpea “sardine” pasta as a flavorful and protein-packed meal.
  1. Chickpea “Sardine” Stuffed Bell Peppers: Ingredients:
  • Bell peppers
  • Cooked chickpeas
  • Onion, finely chopped
  • Garlic, minced
  • Tomato sauce
  • Vegetable broth
  • Smoked paprika
  • Dried oregano
  • Salt and pepper
  • Vegan cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes.
  • In a skillet, sauté the finely chopped onion and minced garlic until softened.
  • Add the cooked chickpeas to the skillet and cook for a few minutes.
  • Stir in tomato sauce, vegetable broth, smoked paprika, dried oregano, salt, and pepper. Simmer for about 10 minutes to allow the flavors to meld.
  • Spoon the chickpea “sardine” mixture into the hollowed-out bell peppers.
  • If desired, sprinkle vegan cheese on top.
  • Place the stuffed bell peppers in a baking dish and cover with foil.
  • Bake for about 30-35 minutes or until the bell peppers are tender.
  • Garnish with fresh parsley and serve the chickpea “sardine” stuffed bell peppers as a protein-rich and flavorful meal.
  1. Chickpea “Sardine” Salad Wraps: Ingredients:
  • Cooked chickpeas
  • Vegan mayonnaise
  • Dijon mustard
  • Lemon juice
  • Celery, finely chopped
  • Red onion, finely chopped
  • Fresh dill, chopped
  • Lettuce leaves
  • Whole wheat wraps or tortillas

Instructions:

  • In a bowl, mash the cooked chickpeas with a fork or potato masher until they reach a flaky texture.
  • Add vegan mayonnaise, Dijon mustard, lemon juice, finely chopped celery, finely chopped red onion, and chopped fresh dill to the bowl. Mix well.
  • Adjust the seasoning to taste.
  • Lay a lettuce leaf on a whole wheat wrap or tortilla.
  • Spread the chickpea “sardine” mixture onto the lettuce leaf.
  • Roll up the wrap tightly, tucking in the sides as you go.
  • Slice the wrap into bite-sized pieces or enjoy it as a whole wrap.
  • Serve the chickpea “sardine” salad wraps as a protein-packed and portable meal option.

Conclusion: With these five high-protein plant-based meal prep ideas featuring chickpeas as a substitute for sardines, you can enjoy a range of flavorful and protein-rich dishes while exploring the versatility of this nutritious legume. Chickpeas provide a satisfying alternative that doesn’t compromise on taste or health benefits. Incorporate these recipes into your meal prep routine and savor the goodness of chickpeas while nourishing your body with plant-based protein. Stay tuned for more exciting and nutritious plant-based meal prep ideas in our upcoming posts!

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‘Jackfruit’ Instead of ‘Crab’: 5 High Protein Plant-Based Meal Prep Ideas

sliced yellow fruit near a person cleaning the knife

Introduction: If you’re looking for a plant-based alternative to crab that’s not only delicious but also packed with protein, jackfruit is an excellent choice. With its meaty texture and ability to absorb flavors, jackfruit can be transformed into a delectable substitute for crab in a variety of dishes. In this post, we’ll explore five high-protein plant-based meal prep ideas featuring jackfruit. Get ready to indulge in a culinary adventure and discover the incredible versatility of jackfruit!

  1. Jackfruit “Crab” Cakes: Ingredients:
  • Canned jackfruit (in brine or water)
  • Panko breadcrumbs
  • Red bell pepper, finely chopped
  • Red onion, finely chopped
  • Fresh parsley, chopped
  • Old Bay seasoning (or a blend of spices like paprika, garlic powder, onion powder, and dried herbs)
  • Vegan mayonnaise
  • Dijon mustard
  • Lemon juice
  • Salt and pepper
  • Olive oil (for frying)

Instructions:

  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • In a bowl, combine the shredded jackfruit, panko breadcrumbs, red bell pepper, red onion, fresh parsley, Old Bay seasoning, vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well.
  • Shape the mixture into crab cake patties.
  • Heat olive oil in a skillet over medium heat and fry the crab cakes until golden brown on both sides.
  • Serve the jackfruit “crab” cakes as a flavorful and protein-rich appetizer or main course.
  1. Jackfruit “Crab” Salad: Ingredients:
  • Canned jackfruit (in brine or water)
  • Celery, finely chopped
  • Red onion, finely chopped
  • Fresh dill, chopped
  • Vegan mayonnaise
  • Dijon mustard
  • Lemon juice
  • Salt and pepper
  • Lettuce or bread (for serving)

Instructions:

  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • In a bowl, combine the shredded jackfruit, chopped celery, chopped red onion, fresh dill, vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well.
  • Adjust the seasoning to taste.
  • Serve the jackfruit “crab” salad on a bed of lettuce or as a sandwich filling.
  1. Jackfruit “Crab” Stuffed Bell Peppers: Ingredients:
  • Bell peppers
  • Canned jackfruit (in brine or water)
  • Onion, finely chopped
  • Garlic, minced
  • Tomato sauce
  • Vegetable broth
  • Old Bay seasoning (or a blend of spices like paprika, garlic powder, onion powder, and dried herbs)
  • Cooked rice (optional)
  • Vegan cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes.
  • In a skillet, sauté the chopped onion and minced garlic until softened.
  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • Add the shredded jackfruit to the skillet and cook for a few minutes.
  • Stir in the tomato sauce, vegetable broth, and Old Bay seasoning. Simmer for about 10 minutes to allow the flavors to meld.
  • If desired, mix in cooked rice for added texture and substance.
  • Spoon the jackfruit “crab” mixture into the hollowed-out bell peppers.
  • Place the stuffed bell peppers in a baking dish and cover with foil.
  • Bake for about 30-35 minutes or until the bell peppers are tender.
  • If desired, sprinkle vegan cheese on top and bake for an additional few minutes until melted and bubbly.
  • Garnish with fresh parsley and serve the jackfruit “crab” stuffed bell peppers as a wholesome and protein-packed meal.
  1. Jackfruit “Crab” Sushi Rolls: Ingredients:
  • Nori sheets
  • Sushi rice
  • Canned jackfruit (in brine or water)
  • Avocado
  • Cucumber
  • Soy sauce
  • Wasabi (optional)
  • Pickled ginger (optional)

Instructions:

  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • Prepare sushi rice according to package instructions.
  • Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice on top.
  • Add strips of jackfruit, avocado, and cucumber as your fillings.
  • Roll the sushi tightly using the bamboo mat, applying gentle pressure.
  • Slice the sushi roll into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger for a delightful jackfruit “crab” sushi experience.
  1. Jackfruit “Crab” Bisque: Ingredients:
  • Canned jackfruit (in brine or water)
  • Onion, chopped
  • Garlic, minced
  • Vegetable broth
  • Coconut milk
  • Old Bay seasoning (or a blend of spices like paprika, garlic powder, onion powder, and dried herbs)
  • Cornstarch (optional, for thickening)
  • Fresh parsley or chives, chopped (for garnish)

Instructions:

  • Drain and rinse the jackfruit, then pat it dry and shred it using a fork.
  • In a pot, sauté the chopped onion and minced garlic until softened.
  • Add the shredded jackfruit to the pot and cook for a few minutes.
  • Stir in the vegetable broth, coconut milk, and Old Bay seasoning.
  • Simmer the mixture for about 20-30 minutes, allowing the flavors to meld together.
  • If desired, mix a small amount of cornstarch with water to create a slurry and stir it into the bisque to thicken the consistency.
  • Adjust the seasoning to taste.
  • Serve the jackfruit “crab” bisque hot, garnished with fresh parsley or chives.

Conclusion: With these five high-protein plant-based meal prep ideas featuring jackfruit as a substitute for crab, you can enjoy a range of flavorful and protein-rich dishes that are both satisfying and cruelty-free. Jackfruit’s unique texture and ability to absorb flavors make it an excellent choice for creating plant-based alternatives to seafood-based meals. Incorporate these recipes into your meal prep rotation and savor the deliciousness of jackfruit while nourishing your body with plant-based protein. Stay tuned for more exciting and nutritious plant-based meal prep ideas in our upcoming posts!

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‘Seitan’ Instead of ‘Tuna’: 5 High Protein Plant-Based Meal Prep Ideas

white and black wooden blocks

Introduction: If you’re searching for a plant-based alternative to tuna that’s high in protein and versatile in its applications, look no further than seitan. Seitan, also known as wheat meat or wheat gluten, offers a chewy texture and a neutral taste that can mimic the texture and flavor of tuna in various dishes. In this post, we’ll explore five delectable and protein-packed meal prep ideas featuring seitan instead of tuna. Get ready to elevate your plant-based cooking game with these tantalizing recipes!

  1. Seitan Salad: Ingredients:
  • Seitan
  • Mixed greens (spinach, lettuce, arugula)
  • Cucumber
  • Cherry tomatoes
  • Red onion
  • Olives
  • Lemon juice
  • Olive oil
  • Dried oregano
  • Salt and pepper

Instructions:

  • Cut the seitan into bite-sized pieces.
  • In a bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and olives.
  • Add the seitan to the salad and toss gently to combine.
  • Drizzle the salad with fresh lemon juice and olive oil.
  • Season with dried oregano, salt, and pepper to taste.
  • Enjoy a refreshing and protein-rich seitan salad as a light and satisfying meal.
  1. Seitan “Tuna” Sandwich: Ingredients:
  • Seitan
  • Bread or sandwich rolls
  • Vegan mayonnaise
  • Dijon mustard
  • Celery, finely chopped
  • Red onion, finely chopped
  • Dill pickle relish
  • Fresh dill (optional)
  • Lettuce, tomato, and any other desired sandwich toppings

Instructions:

  • Slice the seitan into thin strips or shred it to mimic the texture of tuna.
  • In a bowl, mix vegan mayonnaise, Dijon mustard, celery, red onion, and dill pickle relish to create the tuna-like filling.
  • Add the seitan to the bowl and mix everything together until well combined.
  • Spread the seitan “tuna” mixture onto bread or sandwich rolls.
  • Top with lettuce, tomato, fresh dill (if desired), and any other preferred sandwich toppings.
  • Serve the seitan “tuna” sandwich as a hearty and protein-packed lunch option.
  1. Seitan Niçoise Salad: Ingredients:
  • Seitan
  • Potatoes, boiled and quartered
  • Green beans, blanched
  • Cherry tomatoes, halved
  • Kalamata olives
  • Red onion, thinly sliced
  • Fresh parsley, chopped
  • Lemon juice
  • Olive oil
  • Dijon mustard
  • Salt and pepper

Instructions:

  • Slice the seitan into thin strips or cubes.
  • In a large salad bowl, combine the boiled potatoes, blanched green beans, cherry tomatoes, kalamata olives, thinly sliced red onion, and fresh parsley.
  • In a separate small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to create the dressing.
  • Drizzle the dressing over the salad ingredients and toss gently to coat.
  • Add the seitan to the salad and mix everything together.
  • Serve the seitan Niçoise salad as a protein-rich and vibrant meal.
  1. Seitan Sushi Rolls: Ingredients:
  • Seitan
  • Nori sheets
  • Sushi rice
  • Avocado
  • Cucumber
  • Carrot
  • Soy sauce
  • Wasabi (optional)
  • Pickled ginger (optional)

Instructions:

  • Slice the seitan into thin strips or cubes.
  • Prepare sushi rice according to package instructions.
  • Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice on top.
  • Add strips of seitan, avocado, cucumber, and carrot as your fillings.
  • Roll the sushi tightly using the bamboo mat, applying gentle pressure.
  • Slice the sushi roll into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger for a delightful seitan sushi experience.
  1. Seitan Pasta Puttanesca: Ingredients:
  • Seitan
  • Pasta of your choice
  • Olive oil
  • Garlic
  • Red chili flakes
  • Canned diced tomatoes
  • Kalamata olives, pitted and chopped
  • Capers
  • Fresh basil, chopped
  • Salt and pepper

Instructions:

  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • Slice the seitan into thin strips or cubes.
  • In a large skillet, heat olive oil and sauté minced garlic and red chili flakes until fragrant.
  • Add the seitan to the skillet and cook until lightly browned.
  • Stir in canned diced tomatoes, kalamata olives, capers, and fresh basil.
  • Simmer the sauce for a few minutes to allow the flavors to meld together.
  • Season with salt and pepper to taste.
  • Toss the cooked pasta in the seitan puttanesca sauce until well coated.
  • Serve the seitan pasta puttanesca as a savory and protein-packed meal.

Conclusion: With these five high-protein plant-based meal prep ideas featuring seitan as a substitute for tuna, you can enjoy a wide array of flavorful and protein-rich dishes. Seitan’s versatility allows it to be used in salads, sandwiches, sushi rolls, pasta, and more, providing a satisfying plant-based alternative to traditional tuna-based meals. Incorporate these recipes into your meal prep routine and savor the goodness of seitan while nourishing your body with plant-based protein. Stay tuned for more exciting and nutritious plant-based meal prep ideas in our upcoming posts!

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‘Tempeh’ Instead of ‘Shrimp’: 5 High Protein Plant-Based Meal Prep Ideas

tempeh on a plate

Introduction: If you’re looking to add a protein-packed and flavorful twist to your meal prep routine, tempeh is an excellent plant-based substitute for shrimp. Tempeh, made from fermented soybeans, offers a hearty texture and a rich nutty flavor that can elevate any dish. In this post, we’ll explore five high-protein plant-based meal prep ideas featuring tempeh that are sure to satisfy your taste buds. Get ready to discover delicious and sustainable alternatives to shrimp with these tantalizing recipes!

  1. Tempeh Stir-Fry with Mixed Vegetables: Ingredients:
  • Tempeh
  • Assorted vegetables (broccoli, bell peppers, carrots, snap peas)
  • Soy sauce
  • Sesame oil
  • Garlic
  • Ginger
  • Red chili flakes (optional)
  • Brown rice or quinoa

Instructions:

  • Slice the tempeh into thin strips or cubes.
  • In a hot skillet or wok, heat some sesame oil and stir-fry the tempeh until it becomes golden brown and slightly crispy.
  • Remove the tempeh from the pan and set it aside.
  • In the same pan, add the chopped garlic, ginger, and vegetables, and stir-fry until they are tender-crisp.
  • Return the tempeh to the pan, add soy sauce and red chili flakes (if desired), and toss everything together.
  • Serve the stir-fry over a bed of cooked brown rice or quinoa for a satisfying and protein-packed meal.
  1. Tempeh “Shrimp” Tacos: Ingredients:
  • Tempeh
  • Taco shells or tortillas
  • Avocado
  • Cabbage slaw (shredded cabbage, carrots, lime juice, and cilantro)
  • Lime wedges
  • Hot sauce (optional)

Instructions:

  • Cut the tempeh into small rectangular pieces, resembling the size of shrimp.
  • In a skillet, heat some oil and cook the tempeh until it turns golden brown and crispy.
  • Warm up the taco shells or tortillas in the oven or on a stovetop.
  • Assemble the tacos by adding the crispy tempeh, sliced avocado, and cabbage slaw.
  • Squeeze some lime juice over the tacos and add hot sauce for an extra kick of flavor if desired.
  • Enjoy these tempeh “shrimp” tacos as a protein-packed and satisfying meal option.
  1. Grilled Tempeh Skewers with Peanut Sauce: Ingredients:
  • Tempeh
  • Assorted vegetables (onions, bell peppers, zucchini)
  • Peanut butter
  • Soy sauce
  • Lime juice
  • Garlic
  • Maple syrup or agave nectar
  • Sriracha sauce (optional)
  • Wooden skewers, soaked in water

Instructions:

  • Cut the tempeh and vegetables into bite-sized pieces.
  • Thread the tempeh and vegetables onto the soaked wooden skewers, alternating between them.
  • In a bowl, whisk together peanut butter, soy sauce, lime juice, minced garlic, maple syrup or agave nectar, and sriracha sauce (if desired) to create the peanut sauce.
  • Preheat a grill or grill pan over medium heat and lightly grease it.
  • Grill the skewers for a few minutes on each side until the tempeh and vegetables are nicely charred and cooked through.
  • Serve the grilled tempeh skewers with peanut sauce as a flavorful and protein-packed meal.
  1. Tempeh and Vegetable Curry: Ingredients:
  • Tempeh
  • Assorted vegetables (cauliflower, potatoes, peas, carrots)
  • Coconut milk
  • Curry paste or powder
  • Onion
  • Garlic
  • Ginger
  • Cilantro (for garnish)
  • Basmati rice or naan bread

Instructions:

  • Cut the tempeh into small cubes and chop the vegetables into bite-sized pieces.
  • In a large pot or pan, sauté chopped onion, minced garlic, and grated ginger until fragrant.
  • Add the tempeh and vegetables to the pot and cook for a few minutes until they start to soften.
  • Stir in the curry paste or powder, coating the tempeh and vegetables evenly.
  • Pour in the coconut milk and simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
  • Serve the tempeh and vegetable curry over basmati rice or with warm naan bread, garnished with fresh cilantro.
  1. Tempeh “Shrimp” Pasta: Ingredients:
  • Tempeh
  • Pasta of your choice
  • Olive oil
  • Garlic
  • Lemon juice
  • Dried Italian herbs (oregano, basil, thyme)
  • Spinach or kale
  • Cherry tomatoes
  • Salt and pepper
  • Vegan Parmesan cheese (optional)

Instructions:

  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In a pan, heat olive oil and sauté minced garlic until fragrant.
  • Crumble the tempeh and add it to the pan, cooking until it starts to brown.
  • Add lemon juice, dried Italian herbs, salt, and pepper to the pan and stir to combine.
  • Toss in spinach or kale and halved cherry tomatoes, cooking until the greens wilt and the tomatoes soften.
  • Add the cooked pasta to the pan, stirring to coat it with the tempeh mixture.
  • Serve the tempeh “shrimp” pasta with a sprinkle of vegan Parmesan cheese, if desired, for a comforting and protein-rich meal.

Conclusion: With these five high-protein plant-based meal prep ideas featuring tempeh as a substitute for shrimp, you can enjoy flavorful and satisfying dishes while reducing your environmental impact. Tempeh’s unique texture and nutty flavor make it a versatile ingredient that can transform any recipe into a delicious and protein-packed plant-based option. Try out these recipes and let your taste buds rejoice in the vibrant flavors of tempeh. Stay tuned for more mouthwatering and sustainable meal prep ideas in our upcoming posts!