Ingredients:
1 tsp. olive oil
¼ red bell pepper, cut into strips
¼ zucchini, cut into thick slices
¼ small eggplant, cubed
¼ large sweet onion, diced
3 Tbsp. frozen broad beans
2 tomatoes, diced
2 tsp. balsamic vinegar
50 g couscous
60 ml vegetable stock
Directions:
Heat olive oil in a medium grill pan over high heat. When it is very hot, add all the vegetables to the pan. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
Add broad beans to the vegetables. Add diced tomatoes and balsamic vinegar. Simmer for a few minutes while you prepare the couscous.
Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Cover and allow 2-3 minutes to become softened. Place couscous in a bowl and top with the vegetables.
Nutritional Information per Serving:
Calories: 82.6
Total Fat: 1.4 g
Saturated Fat: 0.1 g
Carbohydrates: 14.8 g
Protein: 2.7 g
Ingredients:
1 ½ tsp. olive oil
240 g package tempeh, broken into bite-size pieces
2 tsp. soy sauce
1 tsp. lime juice
1 Tbsp. chopped onion
1 clove garlic, minced
60 g chopped green bell pepper
¾ tsp. chopped green chile peppers
1 Tbsp. chopped fresh cilantro
2 corn tortillas
Directions:
Preheat oven to 350°F/180°C.
Heat oil in medium skillet over medium heat. Add onion and garlic and cook for 3-5 minutes. Add tempeh with soy sauce and lime juice until tempeh browns.
Add bell peppers, chile peppers, and cilantro and turn heat to medium-high and cook for 5-10 minutes, stirring occasionally.
Meanwhile, heat the corn tortillas in preheated oven until warm and pliable, about 3-5 minutes.
Remove tortillas from oven, fill with tempeh mixture and enjoy.
Nutritional Information per Serving:
Calories: 154.7
Total Fat: 4.3 g
Saturated Fat: 1.2 g
Carbohydrates: 23.2 g
Protein: 5.8 g
Ingredients:
120 ml vegetable broth
2 Tbsp. dry lentils
Pinch of salt
½ bay leaf
1 Tbsp. olive oil
¼ large red onion, chopped
¼ tsp. chopped fresh time
¼ tsp. dried oregano
Salt and pepper, to taste
1 piece vegan sausage, cut into ¼ inch/0.5cm slices
¼ bunch kale, stems removed and leaves coarsely chopped
100 g rotini pasta
Directions:
Bring the vegetable broth, lentils, pinch of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot,
Stir in the lentils and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking and serve.
Nutritional Information per Serving:
Calories: 184.5
Total Fat: 4.1 g
Saturated Fat: 0.5 g
Carbohydrates: 27.9 g
Protein: 9 g