The Top 4 Vegan Protein Meals for Serious Gym Gains- John Henderson

Would you believe me if I said there was sweet potato in this smoothie bowl? Well that’s exactly what’s in there and it tastes delicious! Sweet potatoes are rich in fibre along with an array of vitamins and minerals including iron, calcium and selenium. They’re also a good source vitamins B and C.

Along with the sweet potato there is also banana and mango giving this bowl a beautiful sweet taste.

I add some granola, peanut butter, desiccated coconut and pumpkin seeds on top for added omegas.

Ingredients for 1 serving
Blend up:
125g frozen banana
100g frozen mango
230g frozen (cooked) sweet potato
8g maca powder
33g plant protein
Add toppings of your choice.

The good thing about smoothie bowls is you can literally put whatever you like in. Just stick with banana as a base and then add whatever fruit it is that you love.

Ingredients for 1 serving.

Tempeh ingredients:
100g tempeh
8g peanut butter
7ml tamari (or soy sauce)
7ml lime juice
11g maple syrup
Chilli flakes (optional)

Salad ingredients:
45g of brown rice noodles
35g spinach
30g ribboned carrots
1 spring onion
1/2 red bell pepper

Dressing ingredients:
15g peanut butter
11g tamari (or soy sauce)
11g maple syrup
1/4 lime juice
Chilli flakes (optional)

Simply marinate your tempeh from 1-24 hours (the longer the better, but can skip process and just put straight in the oven when coated) and cook in an oven for around 20-25mins.

Cook your noodles following the packet instructions and rinse after to cool.

Use a peeler to ribbon the carrots and put together your salad. Spinach first, followed my noodles and then everything else.

Make your sauce simply by whisking the ingredients in a bowl.

Add the tempeh and combine it all together and add the sauce on top.

And that’s it! 5 simple steps to a delicious and gut friendly meal. You can of course add in any other veggies you fancy.

Grate the carrot and add to a pan along with the garlic with a small amount of water to fry it in. Cook for about 5-10 mins, adding more water if it sticks.

Boil up the red lentil pasta based on the packet instructions.

Next add to your carrot and garlic pan the remaining
ingredients followed by the pasta once cooked.

Give it a good stir around to coat all the pasta and serve once combined.

And that’s it! Super simple. The grated carrot surprisingly almost becomes a part of the sauce and you don’t even know it’s there. It’s such a great way to get some extra veg in your diet.

Ingredients for 1 large serving.
1/2 diced red onion
2 finely diced cloves of garlic
1 finely sliced celery stick
1/2 diced red pepper
150g crumbled tofu
300g chopped tomatoes
200g black beans
1 tbsp apple cider vinegar
1 tbsp jalapeño juice (from jar)
Chilli powder (your choice how much)
1 tbsp cumin
1 tbsp smoked paprika
1/2 tsp cinnamon
Salt and black pepper to taste

Simply throw it all in the pan and cover with the lid on for a minimum of 20 minutes. The longer you leave it the more the flavours will infuse.
If using a slow cooker follow the exact same method and leave on high for around 6 hours.

I topped mine with some soy yogurt and served with some homemade sweet potato fries.