Vegan Protein boost: tofu&beans

Who said vegan meals are lacking protein?

1. What is required:

• 1 block of tofu (~180 g.)
• 2 medium potatoes
• 1 medium carrot
• 1 medium or 2 small onions (yellow or red)
• 1 can of beans
• 70 g. spinach
• salt and black pepper to taste

2. Prep the ingredients: cut the tofu, potatoes, onions, and carrot.

3. Add all ingredients to a big frying pan and cook on medium heat for 15-20 minutes. Fry in oil (~1 tbsp) if you don’t have a non-stick pan.

4. Add rinsed beans and cook for 5 minutes. Season with salt and pepper. Add spinach and let it wilt.

Serve it with your favourite dressing or sauce. I recommend dijon mustard and sriracha

Roasted sweet potato salad

1. What is required:

• 2 sweet potatoes
• 1 small red onion
• 75 g. mixed greens
• 15-17 cherry tomatoes
• dill
• juice of ½ lemon
• salt and black pepper to taste

2. Preheat the oven to 200C/400 F. Peel and cut sweet potatoes into slices. Add salt and pepper. Roast sweet potatoes for 20 minutes.

3. Slice the onion and cut cherry tomatoes into halves or quarters. Chop the dill. Mix all vegetables with the greens. Drizzle the lemon juice.

4. When sweet potatoes are ready, take them out of the oven and let them cool down.

5. Add sweet potatoes to vegetables and mix well. I like to have a big bowl of salad in the fridge. It will serve me at least ½ of the week. I do not add any dressing to the whole salad. Instead, I will add it to a smaller portion for dinner or lunch. If you follow me for a while, you know that my favourite is tahini dressing. Add some water for the desired consistency. If you don’t like the taste of tahini (why and how ), add just olive oil or vinegar dressing (balsamic vinegar, olive oil, maple syrup, and mustard).