Tag: vegan protein

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‘Quinoa’ Instead of ‘Chicken’: 5 High Protein Plant-Based Meal Prep Ideas

white and blue ceramic plate with food

Introduction: If you’re looking for a plant-based alternative to chicken that’s both protein-rich and versatile, quinoa is a fantastic choice. Packed with essential amino acids, fiber, and minerals, quinoa offers a nutritious and satisfying option for your meals. In this post, we’ll explore five high-protein plant-based meal prep ideas featuring quinoa. Get ready to elevate your plant-based cooking with these delicious and protein-packed recipes!

  1. Quinoa “Chicken” Salad: Ingredients:
  • Cooked quinoa
  • Chickpeas, drained and rinsed
  • Cucumber, diced
  • Cherry tomatoes, halved
  • Red onion, finely chopped
  • Fresh parsley, chopped
  • Lemon juice
  • Olive oil
  • Dijon mustard
  • Salt and pepper

Instructions:

  • In a bowl, combine cooked quinoa, chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped 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 quinoa “chicken” salad and toss gently to coat all the ingredients.
  • Adjust the seasoning to taste.
  • Serve the quinoa “chicken” salad as a refreshing and protein-packed meal or side dish.
  1. Quinoa “Chicken” Stir-Fry: Ingredients:
  • Cooked quinoa
  • Assorted vegetables (bell peppers, broccoli, carrots, snap peas)
  • Soy sauce
  • Sesame oil
  • Garlic
  • Ginger
  • Red chili flakes (optional)

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 cooked quinoa to the pan and stir-fry for a few minutes until well combined.
  • Drizzle soy sauce over the mixture and add red chili flakes if desired.
  • Toss everything together and cook for a few more minutes.
  • Serve the quinoa “chicken” stir-fry as a satisfying and protein-packed meal.
  1. Quinoa “Chicken” Curry: Ingredients:
  • Cooked quinoa
  • Onion, chopped
  • Garlic, minced
  • Ginger, grated
  • Assorted vegetables (bell peppers, zucchini, cauliflower)
  • Coconut milk
  • Curry powder
  • Turmeric powder
  • Cumin powder
  • Salt and pepper
  • Fresh cilantro, chopped (for garnish)

Instructions:

  • In a large pot or pan, sauté chopped onion, minced garlic, and grated ginger until fragrant.
  • Add assorted vegetables to the pot and cook for a few minutes until they start to soften.
  • Stir in curry powder, turmeric powder, cumin powder, salt, and pepper to coat the vegetables.
  • Pour in coconut milk and simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
  • Add cooked quinoa to the pot and stir gently to combine.
  • Serve the quinoa “chicken” curry over rice or with naan bread, garnished with fresh cilantro.
  1. Quinoa “Chicken” Tacos: Ingredients:
  • Cooked quinoa
  • Taco shells or tortillas
  • Avocado
  • Salsa
  • Lime wedges
  • Cilantro (optional)
  • Spices: cumin, paprika, garlic powder, onion powder, salt, and pepper

Instructions:

  • Heat some oil in a skillet over medium heat.
  • Add cooked quinoa to the skillet and season with cumin, paprika, garlic powder, onion powder, salt, and pepper.
  • Sauté the quinoa for a few minutes until it is well seasoned and heated through.
  • Warm up the taco shells or tortillas.
  • Assemble the tacos by filling them with the seasoned quinoa, sliced avocado, salsa, and garnish with cilantro if desired.
  • Serve the quinoa “chicken” tacos as a protein-packed and flavorful meal.
  1. Quinoa “Chicken” Stuffed Bell Peppers: Ingredients:
  • Bell peppers
  • Cooked quinoa
  • Assorted vegetables (such as zucchini, carrots, spinach)
  • Tomato sauce
  • Italian seasoning (oregano, basil, thyme)
  • 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 assorted vegetables until tender.
  • Add cooked quinoa, tomato sauce, and Italian seasoning to the skillet. Mix well.
  • Spoon the quinoa “chicken” mixture into the hollowed-out bell peppers.
  • If desired, sprinkle vegan cheese on top of the filling.
  • 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 and the filling is heated through.
  • Garnish with fresh parsley and serve the quinoa “chicken” stuffed bell peppers as a protein-rich and satisfying meal.

Conclusion: With these five high-protein plant-based meal prep ideas featuring quinoa as a substitute for chicken, you can enjoy a range of delicious and nutritious dishes. Quinoa’s versatility and protein content make it an excellent choice for plant-based meals. Incorporate these recipes into your meal prep routine and savor the goodness of quinoa 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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‘Mushrooms’ Instead of ‘Beef’: 5 High Protein Plant-Based Meal Prep Ideas

Introduction: If you’re looking for a plant-based alternative to beef that’s both protein-rich and versatile, mushrooms are an excellent choice. With their meaty texture and umami flavor, mushrooms can be transformed into delicious and satisfying dishes. In this post, we’ll explore five high-protein plant-based meal prep ideas featuring mushrooms. Get ready to indulge in a variety of flavorful and protein-packed recipes!

  1. Mushroom “Beef” Stir-Fry: Ingredients:
  • Assorted mushrooms (portobello, shiitake, oyster, etc.), sliced
  • Assorted vegetables (broccoli, bell peppers, 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 sliced mushrooms to the pan and cook until they release their moisture and become tender.
  • Drizzle soy sauce over the mixture and add red chili flakes if desired.
  • Toss everything together and cook for a few minutes until well combined.
  • Serve the mushroom “beef” stir-fry over a bed of cooked brown rice or noodles for a satisfying and protein-packed meal.
  1. Mushroom “Beef” Tacos: Ingredients:
  • Assorted mushrooms (portobello, cremini, shiitake, etc.), sliced
  • Taco shells or tortillas
  • Avocado
  • Salsa
  • Lime wedges
  • Cilantro (optional)
  • Spices: cumin, paprika, garlic powder, onion powder, salt, and pepper

Instructions:

  • Heat some oil in a skillet over medium heat.
  • Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
  • Season the mushrooms with cumin, paprika, garlic powder, onion powder, salt, and pepper.
  • Sauté the mushrooms for a few more minutes until they are well seasoned.
  • Warm up the taco shells or tortillas.
  • Assemble the tacos by filling them with the seasoned mushrooms, sliced avocado, salsa, and garnish with cilantro if desired.
  • Serve the mushroom “beef” tacos as a protein-packed and flavorful meal.
  1. Mushroom “Beef” Bolognese: Ingredients:
  • Assorted mushrooms (portobello, cremini, shiitake, etc.), finely chopped
  • Onion, finely chopped
  • Garlic, minced
  • Tomato sauce
  • Vegetable broth
  • Tomato paste
  • Italian seasoning (oregano, basil, thyme)
  • Salt and pepper
  • Pasta of your choice

Instructions:

  • In a large skillet, sauté the finely chopped onion and minced garlic until softened.
  • Add the finely chopped mushrooms to the skillet and cook until they release their moisture and become tender.
  • Stir in tomato sauce, vegetable broth, tomato paste, and Italian seasoning.
  • Simmer the sauce for about 15-20 minutes to allow the flavors to meld together.
  • Season with salt and pepper to taste.
  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • Serve the mushroom “beef” Bolognese sauce over the cooked pasta for a hearty and protein-packed meal.
  1. Mushroom “Beef” Burger: Ingredients:
  • Assorted mushrooms (portobello, cremini, shiitake, etc.), finely chopped
  • Onion, finely chopped
  • Garlic, minced
  • Bread crumbs
  • Flaxseed meal (as a binder)
  • Worcestershire sauce (or soy sauce for a vegan option)
  • Salt and pepper
  • Burger buns
  • Lettuce, tomato, and any desired burger toppings

Instructions:

  • In a skillet, sauté the finely chopped onion and minced garlic until softened.
  • Add the finely chopped mushrooms to the skillet and cook until they release their moisture and become tender.
  • Remove the mushroom mixture from the heat and let it cool slightly.
  • In a mixing bowl, combine the cooked mushroom mixture, bread crumbs, flaxseed meal, Worcestershire sauce, salt, and pepper.
  • Mix everything together until well combined.
  • Shape the mixture into burger patties.
  • Heat some oil in a skillet or grill pan over medium heat.
  • Cook the mushroom “beef” patties for a few minutes on each side until they are browned and heated through.
  • Toast the burger buns and assemble the burgers with lettuce, tomato, and any other preferred toppings.
  • Serve the mushroom “beef” burgers as a delicious and protein-packed alternative to traditional burgers.
  1. Mushroom “Beef” Stew: Ingredients:
  • Assorted mushrooms (portobello, cremini, shiitake, etc.), sliced
  • Onion, chopped
  • Carrots, chopped
  • Celery, chopped
  • Potatoes, diced
  • Garlic, minced
  • Vegetable broth
  • Tomato paste
  • Worcestershire sauce (or soy sauce for a vegan option)
  • Bay leaf
  • Thyme
  • Salt and pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  • In a large pot, sauté the chopped onion, carrots, celery, and minced garlic until softened.
  • Add the sliced mushrooms to the pot and cook until they release their moisture and become tender.
  • Stir in vegetable broth, tomato paste, Worcestershire sauce, bay leaf, thyme, salt, and pepper.
  • Simmer the stew for about 30 minutes to allow the flavors to meld together and the vegetables to become tender.
  • Remove the bay leaf before serving.
  • Garnish with fresh parsley and serve the mushroom “beef” stew as a comforting and protein-packed meal.

Conclusion: With these five high-protein plant-based meal prep ideas featuring mushrooms as a substitute for beef, you can enjoy a range of delicious and protein-rich dishes. Mushrooms provide a meaty texture and umami flavor that make them a satisfying choice for plant-based meals. Incorporate these recipes into your meal prep routine and savor the versatility and goodness of mushrooms 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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‘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!