What I Eat for 80+ g Vegan Protein Everyday (No Powders)
Recipe Overview
Overview
In this engaging video, Jana Clayborn takes us through a day of delicious vegan meals, emphasizing the ease of obtaining sufficient protein from plant-based sources. Starting with fluffy spelt pancakes, she highlights how whole grains can be a great source of protein, dispelling the myth that vegans struggle to meet their protein needs. The pancakes, made with spelt flour, are not only nutritious but also reminiscent of Grandma’s classic pancakes, making them a comforting breakfast choice.
For lunch, Jana prepares a sweet potato lentil salad, showcasing lentils as an underrated protein powerhouse. With 18 grams of protein per cup, lentils are easy to cook and digest, making them a staple for anyone looking to increase their protein intake. The addition of fresh herbs and a tangy dressing elevates the dish, making it both satisfying and flavorful.
Dinner features tempeh tacos, where Jana demonstrates how to marinate tempeh for maximum flavor. Tempeh, a fermented soybean cake, offers a unique texture and is packed with protein. By pairing it with corn tortillas and fresh vegetables, she creates a delicious meal that is both nutritious and easy to prepare. Throughout the video, Jana emphasizes the importance of whole foods and balanced meals, encouraging viewers to explore the variety of plant-based protein sources available.
This video is not just about recipes; it’s a celebration of the versatility and accessibility of vegan cooking. Jana’s passion for plant-based eating shines through, making it clear that with a little creativity, anyone can enjoy a protein-rich vegan diet without the need for supplements or powders.
Recipe Details
Steps & Tips
Combine 1 cup of spelt flour with other pancake ingredients to make the batter.
Cook the pancakes on a skillet until golden brown.
Make sweet potato lentil salad using cooked French lentils and sweet potatoes.
Tip: Marinate Tempe for a few hours or overnight to enhance flavor.
Combine pomegranate molasses, cumin, cinnamon, and lime juice for the salad dressing.
Massage 3 cups of kale with 1 tablespoon of tahini.
Top the lentil salad with pumpkin seeds.
Marinate Tempe with soy sauce, balsamic vinegar, chili powder, and maple syrup.
Sauté the marinated Tempe or roast it in the oven.
Tip: Roasting Tempe in the oven caramelizes the edges and brings out the marinade flavor.
Assemble tacos with corn tortillas, sautéed Tempe, guacamole, and shredded vegetables.
Boil edamame for 6 minutes, drain, and sprinkle with salt.
Tip: Boil edamame for about 6 minutes and sprinkle with salt for a tasty snack.
Tip: Nuts and seeds are great high-protein snacks that are easy to pack and take on the go.
Ingredients
Ingredient: Soy
→ Substitution: Chickpea Tempeh
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Spelt flour is an ancient grain that provides 5 grams of protein per 1/4 cup.
- •Lentils have 18 grams of protein per cup and are easy to cook, taking only 30 minutes on the stove.
- •Tempeh is a fermented soybean product that is a complete protein source and can be easily marinated for flavor.
- •Kale and other vegetables also contribute protein, with 1 cup of raw kale providing about 2 grams.
