I hope you love these easy high protein vegan meals! --------------------------------------------------------------------------------------------------------- ORDER MY NEW COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes! ORDER ON AMAZON: https://amzn.to/2EeFYx0! MORE COOKBOOK INFO: https://www.rainbowplantlife.com/blog/vegan-instant-pot-cookbook I'M EXCITED TO MEET SOME OF YOU! I'm doing a few cookbook tour events this summer and I hope you'll join me! I'll update this space as more info becomes available and more dates are added. https://www.rainbowplantlife.com/cookbook-events For orders outside of North America: search on the Amazon page in your home country OR visit the Book Depository (which has free delivery worldwide) http://bit.ly/my-cookbook-international *90+ delicious vegan recipes made in the Instant Pot* *With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options --------------------------------------------------------------------------------------------------------- Total protein count for a full day of eating: 130 grams Disclaimer: I am not a nutritionist and not recommending you eat a certain amount of protein. Just giving you some meal ideas that are rich in plant-based protein :) Feel free to tailor the portion sizes to suit your nutritional needs. ---------------------------------------------------------------------------------------------------------- BREAKFAST: MEAN GREEN SMOOTHIE - 45 grams protein 1 ½ cups organic soy milk 1 scoop vegan protein powder (http://amzn.to/2EgRIQq) 1 frozen banana 1 tbsp almond butter 1.5 cups chopped kale 1 tsp spirulina (http://amzn.to/2GTqRsk) 1 tsp maca powder (http://amzn.to/2GM8XHH) ½ tsp each cinnamon + ginger Blend all ingredients in a high-speed blender until thoroughly combined and kale has been fully liquified. ---------------------------------------------------------------------------------------------------------- LUNCH: TEMPEH PUMPKIN PESTO WRAPS - 34 grams protein 2 slices whole wheat Lavash bread - 10 grams 2 tbsp Pumpkin Seed Pesto (recipe below) 8 ounce brick of tempeh (1 serving is 3 ounces) 2 tbsp tamari or soy sauce 1½ tbsp apple cider vinegar ½ tbsp maple syrup ½ tsp garlic powder Red chili flakes + black pepper 1 cup chopped baby spinach 1 tbsp tahini 1 tbsp hemp seeds 1. Slice tempeh into 2-4 pieces (protein count is for 3 ounces) 2. Whisk together soy sauce, vinegar, maple syrup, garlic powder, red chili flakes and black pepper in a shallow dish. Marinate the tempeh pieces for 20 minutes-1 hour at room temperature or overnight in the fridge. 3. Preheat the oven to 375F/190C. Place marinated tempeh on a lightly oiled baking sheet and bake for 12-15 minutes, then flip pieces and bake another 10 minutes. Slice temeph into thin strips. 4. Spread pumpkin seed pesto onto lavash bread. Top with baby spinach, hemp seeds, 3 ounces of tempeh strips, and tahini. PUMPKIN PESTO 1 cup raw shelled pumpkin seeds 2 garlic cloves, minced ½ cup water 2 tbsp lemon juice 1 cup basil leaves 1 cup parsley leaves 3 tbsp olive oil 1. Combine pumpkin seeds and garlic in a food processor for 20 seconds. 2. Add remaining ingredients and stream in olive oil while the motor is running. The mixture should be more like a coarse paste than a liquefied sauce. ---------------------------------------------------------------------------------------------------------- SNACK: CHOCOLATE ALMOND ENERGY BITES - 7 grams protein in 2 bites 1 ½ cups gluten-free rolled oats 1 scoop vegan protein powder (http://amzn.to/2EgRIQq) ½ tsp ground cinnamon ¼ cup unsweetened cocoa powder or raw cacao powder 1 tbsp chia seeds ½ cup smooth almond butter 4 tbsp maple syrup Unsweetened shredded coconut for rolling (optional) 1. Place all ingredients in a food processor (except shredded coconut) and blend until you have a slightly sticky dough that sticks between your fingers when pressed. If you need more moisture, add more maple syrup or a tablespoon of melted coconut oil. 2. Roll into 25 balls and roll in shredded coconut if desired. ---------------------------------------------------------------------------------------------------------- DINNER: BUDDHA BOWL - 43 grams protein ¾ organic edamame (soybeans) ½ cup cooked lentils ¾ cup cooked quinoa 1 ½ cups chopped kale + lemon juice 1 cup steamed broccoli 1 tbsp hemp seeds Tahini salad dressing: whisk together 1 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, salt & pepper to taste, pinch garlic powder, then add warm water to thin Massage kale with lemon juice. Then, layer all ingredients into a large bowl and top with tahini salad dressing. ---------------------------------------------------------------------------------------------------------- SUBSCRIBE for new videos every week! http://bit.ly/rainbowplantlife-subscribe Learn more about veganism, healthy eating, food photography, social media, and happiness.