Recettes
Strawberries & Cream Shortcake Smoothie Recipe
It’s like bringing a piece of strawberry shortcake with you on the go. Who says dessert can't be healthy? This strawberry shortcake protein smoothie combines the luscious flavors of ripe strawberries and creamy oat goodness into a nutritious treat that fuels your day. Made with Good Protein Strawberries & Cream Protein Powder, this smoothie offers a delicious way to satisfy your sweet tooth while packing in muscle-building protein. Whether you're looking for a post-workout snack, a quick breakfast, or a guilt-free dessert, this recipe is sure to hit the sweet spot. Enjoy the classic taste of strawberry shortcake in a glass—easy, wholesome, and irresistibly good! Ingredients You'll Need: 500ml of oat milk (or your choice of milk alternative) 1 cup of frozen strawberries ½ cup of frozen banana 1 scoop Good Protein Strawberries and Cream All-in-One Protein Powder Instructions: Blend all ingredients together. Enjoy!
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Juicy Marbles Filet with Chickpea Patties Recipe
Juicy Marbles is the hottest new vegan steak on the market and this recipe will blow your mind. If you’re looking for ways to increase your protein intake without sacrificing on flavor (or time), this little recipe has you covered. Chickpea patties are in essence a “1:1 flour to water kinda thing,” with spices and veg being a subjective game. So take this recipe as a loose inspiration, if you will. The mint-yogurt complements the savoury profile of the filet and chickpeas, adding freshness with each bite, and as if the flavor profile wasn’t exciting enough, the apricot-chutney just kills it with the perfect storm of sweet and juicy. HYPE!!!Ingredients You'll Need:Chickpea Flour Batter: 1/2 cup of chickpea flour 1/2 cup of rice flour 3/4 cup of water 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp garam masala (optional if you want an Indian twist) 1/2 tsp of black salt Sautéed Veggies: 3/4 cup of zucchini, roughly chopped into bit sized cubes 3/4 cup of eggplant, chopped into bite sized cubes 3/4 cup of mushrooms, roughly chopped 3/4 cup of chopped leeks 1/4 tsp of coriander powder 1/2 tsp smoked paprika 1/2 tsp of salt A dash of black pepper You can also use cauliflower, broccoli, carrot, spinach, ramps/wild garlic, red pepper, Chinese cabbage, etc. Mint-Yogurt: 1.5 heaping cups of fresh mint leaves, no stems 1 garlic clove, crushed and minced 1 cup + 1 tbsp of a thick unsweetened vegan yogurt 1 tbsp lemon juice 1/4 tsp of cumin powder 1/2 tsp of salt 1/4 cup water Apricot-Mango Chutney: 1 cup of nectarine chopped into bite sized pieces. 1 cup apple chopped into bite sized pieces 1 cup of mango chopped into bite sized pieces (I used frozen mango) 1/4 cup of water 1 tbsp of sugar 1 tbsp of apple cider vinegar 1 tsp of red pepper corns 1/4 tsp of cardamon Pinch of salt 1 tbsp of minced ginger Instructions: For the Batter: Combine all dry batter ingredients in a medium-sized bowl. Then, add water and mix well. Set aside. For the Sautéed Veggies: Heat a non-stick pan. Add the spices to the pan and allow them to toast until fragrant. Next, add a dash of oil to the pan and the eggplant. Toss the eggplant in oil, add a dash of salt, and then cover. After about 3 minutes, toss the eggplant again, then cover for another 3 minutes. Add the mushrooms, zucchini, and leeks to the pan, along with another dash of salt. Toss the veggies, then cover and cook for another 2 minutes. Afterward, toss the veggies again, remove the cover, and sauté them for another few minutes until they’re completely cooked. When the veggies are done sautéing, add them to the batter. Making the Veggie Pancakes: Next, heat a non-stick pan over medium heat and add a dash of oil. When the oil is hot, scoop approximately 1/4-1/2 cup of pancake batter onto the pan and spread it out evenly. Cook the pancake on medium heat for around 3 minutes on each side, until each side is beautifully browned. Make as many pancakes as you want with your batter. You can make big ones or small ones, depending on your preference. For the Mint Chutney: Add mint leaves, garlic, ginger, cumin and 1 tbsp of yogurt to a food processor or small blender. Blend everything until the mix is as smooth as possible. If the mix is having trouble blending, add a dash of water. (Be careful not to over-blend the mix. If mint is over-blended it becomes bitter.) In a small bowl add the rest of the yogurt, lemon juice and add the blended mint mix to the rest of the yogurt. Add some more salt and a dash of pepper, if you wish. Fruit Chutney Recipe: Combine all ingredients in a small pot. Bring to a boil, then reduce heat to a simmer. Cook for approximately 35 minutes, or until the cooked fruit has a jam-like consistency. This chutney is delicious whether served hot or cold. Credit: Juicy Marbles.
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Vegan Steak with Mashed Potatoes and Asparagus Recipe
Our team has crafted this recipe to bring together the traditional "meat and potatoes" dinner but with an entirely animal-free approach. Prepare to be amazed as you sink your teeth into succulent "steak" that's tender, juicy, and exploding with umami goodness! Ingredients You'll Need: Steak: 2 Misteak Plant-Based Vegan Steaks 2 tbsp Earth Balance Vegan Cooking & Baking Sticks Salt and Black Pepper Asparagus: 1 bunch asparagus, trimmed 2 tbsp Earth Balance Vegan Cooking & Baking Sticks Salt and Black Pepper Mashed Potatoes: 4 gold potatoes, cut into large cubes1/2 cup unsweetened plant-based milk 4 tbsp Earth Balance Vegan Cooking & Baking Sticks Salt and Black Pepper Gravy: 1 packet Road's End Organic Savory Herb Gravy Mix 1 cup water Instructions: Preheat a large pan over medium-high heat and coat it with 2 tbsp of vegan butter. Season both sides of the Misteak Plant-Based Vegan Steaks with salt and black pepper. Sear the steaks on both sides until a brown crust forms, approximately 8 minutes in total. Once done, remove the steaks from the pan and add vegan butter to finish. For the asparagus: In another large pan, coat it with 2 tbsp of vegan butter and heat over medium heat. Add minced garlic and cook until fragrant, then add trimmed asparagus and cook until heated through, around 10 minutes. Season with salt and black pepper. For the potatoes, add the diced gold potatoes to a small pot of salted cold water. Bring the pot to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender, approximately 20 minutes. Drain the potatoes and return them to the pot. Heat 4 tbsp of vegan butter in a small saucepan over low heat until melted. Slowly add warm plant-based milk to the pot, blending it in with a fork or potato masher until the potatoes are smooth and creamy. Season with salt and pepper. For the gravy, in a saucepan, combine water and gravy mix packet. Cook over medium heat, stirring constantly until gravy comes to a boil; simmer for 1 minute. Arrange the Misteak Plant-Based Vegan Steaks, asparagus, and mashed potatoes on a plate. Pour the savory herb gravy over the steak. 11. Serve and enjoy your delicious plant-based meal!
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Vegan Instant Pot Coconut "Chicken" Curry with Soy Curls Recipe
Easy breezy recipe using an Instant Pot! Indulge in the delightful flavors of a rich and creamy Vegan Instant Pot Coconut "Chicken" Curry with the hearty addition of soy curls. This plant-based twist on a classic dish promises to satisfy your taste buds and warm your soul. With the magic of the Instant Pot, you can have this aromatic and comforting curry ready in no time. Butler Soy Curls are a versatile plant protein that soak up all the flavours you add to it. Simply rehydrate the soy curls for a few minutes, wring out the water, and add any spices and sauces you'd like! In this recipe, you can skip that step and just throw everything into the Instant Pot for a quick and simple lunch or dinner. Soy curls are a very popular meat alternative and we have it available in a retail size or a bulk 12lb box. Once you try soy curls, you'll definitely be purchasing in bulk sizes moving forth! They can be stored dry in the pantry but can also be stored in the fridge or freezer to prolong its shelf life past 12+ months. Recipe by Vegan Richa. Ingredients You'll Need: 4 ounces (113.4 g) dry soy curls 15 ounce (425 ml) can full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk 1 cup (149 g) chopped tomato or use canned diced tomato with the juices 2 to 3 teaspoons garam masala or use curry powder or 2 teaspoons Berbere, use 2 tsp or less garam masala if your blend is fresh and potent 1 tablespoon ground coriander 1 to 1 1/2 teaspoon ground cumin 1 teaspoon ground turmeric 2 tablespoon ginger garlic paste, or mince half an inch of ginger and 4-5 cloves garlic really well 1/2 teaspoon cayenne or indian red chili powder omit to keep it low heat 3/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon dried onion flakes 1 teaspoon dried fenugreek leaves, optional but adds amazing flavor, or use 1/4 tsp fenugreek seed powder To Add later 1 cup (240 ml) non-dairy millk such as oat milk or light coconut milk cilantro and lemon juice for garnish Instructions: Lightly oil your inner pot of the Instant pot. Then add all of the ingredients listed except for to add later, and mix really well. Add 3 tablespoons water if using fresh tomatoes. (If your pot tends to give burn often, add 1/2 cup water irrespective of fresh or canned tomatoes) Close the lid and pressure cook for 16 minutes. Let the pressure release naturally. (Or quick release after 10 mins) Open the lid. Taste and adjust salt and flavor. Add in 3/4 to 1 cup of non-dairy milk because the sauce would have gotten absorbed by the soy curls. (For creamier, you can also add in 2-3 tablespoons non dairy yogurt). Press saute. Let it come to a good boil. Then cancel saute. Garnish with cilantro and lemon juice. Adjust salt and heat with some salt and cayenne and more spices if you like and serve over rice or with flatbread, or naan. Notes: Coconut free: Use oat milk and then fold in 2-3 tablespoons of non dairy yogurt after opening the lid. Soy-free: Use seitan, or 1 can drained chickpeas, or cubed tofu, or beyond meat strips. Pressure cook 9 mins with tofu or beyond meat. Saucepan: Add the tomatoes and spices to a saucepan over medium heat and cook for 6-8 mins or until tomatoes are jammy. Mash the larger pieces. Add the rest of the ingredients and the 1 cup non dairy milk, partially cover and cook for 20-25 mins. Why cook this in an instant pot? The sauce gets a roasted deeper flavor under pressure that you don’t get on just simmering everything together.
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