A FULL WEEK OF VEGAN LUNCHES » Quick

FULL RECIPES BELOW! Hey ! Hope you enjoyed this full week of vegan lunch! Which one are you going to try first ?

RECIPE 1 : COLOR PEPPER & SWEET TEMPEH
Sauce - mix all these in a bowl.
1 heaped tablespoon sesame oil
1 table spoon maple syrup
Lemon juice
1 tablespoon smoked paprika
1/4 tsp chilli flakes (if you like)
1 teaspoon onion powder (or shallot)
1 tablespoon water
pepper
Add a chopped shallot (or half onion) and cubed tempeh (around 150g)
Stir on the heat in a pan, let it stick to the bottom then add frozen peppers and cook medium heat another 2-3 minutes. Add water if needed.
Serve with rice or quinoa, avocado & gomasio.

RECIPE 2 : CREAMY NOODLE SALAD
Cook your choice of pasta, meanwhile prepare dressing and veggies (tomato, cucumber, basil).
Dressing:
1 tablespoon tahini,
Half lemon juice
2 tablespoon soy yoghurt

RECIPE 3: CITRUS QUINOA SALAD
Dressing: Half orange juice, 1 tablespoon peanut butter, chili flakes and tamari sauce (or coconut aminos)
1 cup cooked quinoa
1 shredded raw zucchini
1 shredded raw carrot
cashews

RECIPE 4: VEGAN TUNA STYLE WRAPS
https://www.instagram.com/p/BhO9GflFoi7/
I used split peas this time.

RECIPE 5: GREENS & SIMPLE LENTILS
Cooking lentils:
1.5 cup dry green lentils (preferably soaked)
1 tablespoon curry powder
1 shallot
On high heat add the spices + lentils and stir a minute till fragrant, then add:
4 cups water. Cook on medium heat around 30 minutes (will make a lot of it!) Squeeze lemon at the end.
Plate: Green salad, olive oil, nutritional yeast, capers, lentils, soy yogurt & sesame seeds.

RECIPE 6: ASIAN INSPIRED STIR FRY
1 cup asian frozen mix (here has pepper, carrot, edamame, soy, onion, green beans)
1 cup cooked quinoa
1 tablespoon tahini
100g cubed firm tofu (or protein of choice)

RECIPE 7: VEGAN TOFU SCRAMBLE & AVO TOASTS
Simple scramble a block of firm tofu with CLEAN hands.
Stir in a pan and add those spices:
1 tsp fenugreek
1 tsp onion powder
pepper
2 tsp turmeric
Add fresh herbs & tomatoes, add water if needed. Serve on toast.

Credit: Amelie Tahiti

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