1:05
Caramelised Leek & potato wraps
1 Medium russet potato, peeled and cubed 2tbsp extra virgin olive oil 2 leeks, cleaned, trimmed and sliced 2 scallions, thinly sliced (White & Green proportions separated) 6 larged garlic cloves, minced 2tbsp nutritional yeast 2tsp Za'atar 1tsp ground Coriander 1, 15oz can cannellini beans, drained & rinsed 1 cup frozen peas, thawed 1/2 cup fresh parsley leaves, minced 1/2 cup fresh Dill, minced 2 cups, spinach, chopped (optional) Zest of 1 lemon 4-5 Large burrito sized flour tortillas Sauce: 1/2 cup unsweetened plant based yogurt 1tsp dijon mustard 1 Garlic clove, grated 1tbsp White wine vinegar Juice & zest of half a lemon 2tsp Maple syrup 3tbsp fresh Dill, minced
0:34
15 minute meals with 30g protein, a series.
Ep. 2: Cheesy Pea and Bacon Pasta This is my partner Will’s favourite meal, he used to love it with bacon before turning vegan. This version uses tofu instead, and according to him, it’s better than the real thing. Bonus is, no animals harmed ☺️ Protein breakdown: Extra firm tofu: 48g Pasta (I used Rummo brand): 28 Peas: 10g Nooch: 6g = 92 /3 = 30g /2 = 46g Ingredients (serves 2-3) 300g extra firm tofu 2 tbsp tamari or soy sauce 1 tbsp extra virgin olive oil 1/2 tbsp maple syrup 2 tsp smoked paprika 1 tsp garlic powder 2 tbsp cornstarch 4 cloves of crushed garlic 200g frozen peas 200g dried pasta of choice, cooked 1 tbsp white miso paste 80-100ml (one ladle) salty pasta water 3 tbsp nutritional yeast To serve: black pepper, chilli flakes by @sophsplantkitchen