Vegan-first picks
Fitness-friendly recipes with full macros. Vegan to omnivore, 5 min snacks to 6-portion batch cook.
Showing 18 of 18 recipes
5-min night-before pudding — chia + soy milk + cocoa + vanilla. 13 g plant protein, 14 g fiber, 5 g omega-3 ALA, hits 53% calcium NRV.
10-minute fridge-staple salad — mashed chickpeas + vegan mayo + nori for the sea-flavour. 14 g plant protein, batch-makes 2 servings.
Authentic Mexican-style — avocado, lime, onion, tomato, jalapeño, cilantro. 10 min, no blender. Eat with crudités or chips.
15-minute Japanese staple — silky tofu, sea-vegetable wakame, fermented white miso. 8 g protein, 95 kcal per bowl.
Cheap, hearty, 14 g vegan protein. Soviet-childhood comfort food made better.
Parsley-forward Lebanese salad — fresh herbs are the star, bulgur is a backup. Bright, fresh, makes a perfect side or light lunch.
Vegan, 18 g protein, 13 g fiber per serving. Freezes for weeks.
One-pot, 16 g protein, freezer-friendly. Cheap and filling.
Roasted sweet potato + chickpeas + brown rice + massaged kale + tahini drizzle. 22 g plant protein, 18 g fiber, hits 32% iron NRV in one bowl.
18 g protein, 13 g fiber. Walnuts give it the Georgian signature richness.
Crispy fried potato pancakes served with unsweetened applesauce — Hanukkah classic, works any night of the year.
One-pot, freezer-friendly, 18 g protein and 12 g fibre per serving. Tastes better on day 2.
Quintessential comfort soup — tender chicken, herb-scented broth, egg noodles. 28 g protein per bowl. Freezes for sick days.
25 g protein, freezer-friendly. Restorative for cold days.
Black-bean-based fudgy brownies — 11 g protein per square, no flour, freezes for weeks. Tastes like brownies, not beans (promise).
Smoky Lebanese eggplant dip — char the eggplant, blend with tahini and lemon. Lower in calories than hummus, deeper flavor.
40 g protein, 7 g fiber. Sunday roast that meal-preps for the week.
Beet soup, freezes 3 months, 9 g protein from white beans. Day-2 is best.