High Protein Vegan Stir Fry

Quick & simple. My mantra.

The recipe below serves 4 – great for meal preppers.

For those tracking macros, 1 portion (not including rice / noodles) is 126kcal/portion with % energy split: 15C/51F/32P.

 

Ingredients:

• 1 chopped onion

• 1 or 2 chopped garlic cloves

• 200g firm tofu

• Grated ginger

• Chilli flakes

• Vegetable stock cube

• Red & green peppers (I used 1 of each)

• 80g broccoli

• 80g frozen edamame beans

• Drizzle vegetable oil (olive works just fine)

 

Method:

1) Drain the tofu, wrap with kitchen roll and place on a chopping board. Place another chopping board on top and then place something heavy (e.g. a saucepan) on top of the leaning tower of chopping boards to weigh it down – the longer the tofu is pressed, the firmer the tofu will be. I recommend leaving the tofu to press whilst you prepare the vegetables.

2) Chop onion, garlic, broccoli, peppers etc.

3) Steam edamame (find out how I do this here).

3) Heat the oil in a wock and add the onions, garlic and cubed, pressed tofu. Fry for a couple of minutes before adding the broccoli, and another couple of minutes later add sliced peppers.

4) Stir in steamed edamame.

5) Sprinkle in chilli flakes, ginger and a broken up stock cube, adding a little water from a freshly boiled kettle to ensure nothing sticks to the bottom of the pan and to make a sauce.

6) Serve with boiled rice or vegan noodles.

Vegan Banana Bread

What a treat this delicious banana bread is – and a great way to use up the ‘past it’ bananas that are making your fruit bowl look sad.

 

Ingredients:

• 3-4 bananas (browner the better…if you’re like me and freeze bananas that are on the turn, defrost these (peel and all!) in the microwave for 1min30, peel, et voila)

• 225g of self-raising flour (I used gluten free flour because I’m a nice housemate)

• ~75g of caster sugar, to taste

• Generous sprinkle of cinnamon, to taste

• Dribble of vanilla flavouring, to taste

• 80g of vegetable oil (olive works just fine)

 

Method:

1) Peel the bananas and in a large bowl mash the squidgy innards (I used a potato masher which actually worked very effectively).

2) Gradually stir in the flour and sugar.

3) Add cinnamon and vanilla and give the mixture a good stir to combine into a runny batter.

4) Pour mixture into a grease proof paper lined loaf tin

5) Bake at 200c – after ~15 minutes, check on your masterpiece by sticking a spoon handle in the middle – it should come out clean if done, otherwise add another 10 minutes onto the baking time. If the top starts to burn, cover with baking parchment before returning to the oven.

6) Repeat step 5 if necessary – mine took around 30mins in total, but ovens do vary.

 

Enjoy!