It’s time to share the plant love in the kitchen.
Last week, we explored veganism and how to create a healthy vegan diet. This week, I want to provide some vegan-inspiration with meals that are not only healthy but that taste amazing. There is a misconception that vegan food is bland or just plain boring, but this couldn’t be further from the truth. Vegan food can be nutritious, delicious, and a lot of fun to experiment with. Why not try these healthy vegan meal ideas on for size? You might be surprised at how yummy they are!
Satay Tofu Skewers
These protein-packed skewers make for a delicious and easy dinner. Simply cut 200g of firm tofu into chunks and marinate for around 30 mins in 50ml of water combined with 3 tablespoons of peanut butter, a good pinch of chilli flakes, a tsp of soy sauce and a healthy squeeze of lime. Leave them to soak up this flavour explosion for 30 minutes or so and then thread onto skewers. Grill under high heat, turning occasionally as the colour. Serve with stir-fried pak choi and peanuts. This tasty dish is a real crowd pleaser.
Curried Cauliflower and Lentil Soup
Soup is the perfect warming meal at this time of year and the lentils in this curried cauliflower recipe provide an added hit of protein. Roughly chop a cauliflower into florets and toss in two teaspoons of fennel seed and a glug of olive oil. Place in a saucepan over a medium heat and cook for a minute or so before adding 150g of lentils and 3 tbsp of curry paste. Cook for a further minute before adding a litre of water and bringing to the boil. Simmer for 25 minutes until the cauliflower and lentils are cooked through. Let cool slightly and blend until smooth in a food processor. This a great recipe to freeze ahead of time for those days when you don’t have time to cook.
Spicy Mushroom Spaghetti
Some days you just want a plate of something warm and comforting. This mushroom spaghetti definitely fits the bill and it’s so simple you can whip it up in no time at all. Simply chop a small onion and fry gently in olive oil for five minutes, before adding a couple of cloves of garlic, a stick of chopped celery, half a red chilli, and 250g of roughly sliced chestnut mushrooms. Cook over a low heat for a further five minutes or until the vegetables soften. Now add a can of tinned tomatoes, season well and simmer gently. Cook the spaghetti in salted water for around 12 minutes or until al dente. Combine sauce and spaghetti for a glorious plate of soft, spicy noodles. Sprinkle with non-dairy cheese for an indulgent finish.
I hope you are inspired to try some plant-based cooking over the next few weeks. Let me know how it goes! But there is something other than the smell of yummy food in the air at the moment – love. With Valentine’s day just around the corner, I’ll be looking at workouts made for two next week. In the meantime, if you’re looking to boost your health and fitness, but aren’t sure where to start – get in touch. The team here at FitFusion PT have all your fitness needs covered. From personalised advice to hot and heavy group classes – we can’t wait to support you on your fitness adventure.
I’ll be back in your inbox next week, until then, stay amazing.