Two High-Protein Vegan Recipes You’re Going To Want To Try
We’re not fans of faddy diets here at MOB Kitchen. Restricting what you can eat because of some fantastical belief that gluten is the devil or that carbs are the work of Satan is just not really our cup of tea. Our cup of tea is the kind that’s got two sugars, if you catch our drift. That being said, of all the myriad diets out there, one of the few non-health-related dietary restrictions that we can get behind is veganism.
There are over half a million vegans in the UK right now and we’d be lying if we said there wasn’t something to be said for the planet-friendly, eco-conscious outlook of the movement. We’re always on the lookout for ways to reduce our meat intake, without impacting the amount of flavour we can assault our bodies with, and that’s why we’re chuffed to have collaborated with the folks at Myvegan on two banging vegan recipes.
Before you go shouting at us for jumping on the vegan bandwagon for clicks or attention, you should probably know that we’ve got multiple vegans on the MOB Kitchen. We’re not going to name them here because we know what the internet is like and that’ll probably just lead to doxxing. But, as bonafide vegans, they’ve been pretty pleased to hear that Myvegan work with the Vegan Society for the approval of their products. That basically means they’re legit in their care for the planet and not in it for the marketing gimmick. Myvegan just wants to get you feeling fitter and healthier while avoiding any sort of regime where all you’re “allowed” to eat is chicken breast and cottage cheese.
Well, that and they also want to save you a bit of money, too. To celebrate their second birthday this March, Myvegan are offering the MOB an exclusive 42% site-wide discount. It’s only available for a limited time but all you’ve got to do is use the code MOB42 at the checkout to get involved. It really couldn’t be easier.
Maybe you got gifted a Lululemon yoga mat for Christmas that you still haven’t unrolled yet. Maybe you decided to finally pull the trigger and buy yourself that Peloton you’ve been after. Maybe you don’t even want to get fit but like the sound of having banoffee muffins in the morning. Whatever your fitness goals are (even if they’re more “fitness delicious food in my mouth” than “physically, physically, physically fit”), Myvegan is a nifty option for getting stocked up on plant-based proteins, foods and snacks, drinks, and vitamins.
And if you’re wanting to start looking after your body and the planet, these recipes are as good a place to start as any...
Tofu Panang Curry
Firm tofu is simmered in a lightly spiced curry sauce infused with Myvegan peanut butter and lots of veg? Sounds like a winner to us.
- 50g Myvegan 100% Organic Peanut Butter
- 1 Tbsp Myvegan Flaxseed Powder
- 5 Shallots
- 4 Cloves Of Garlic
- 1 Tsp Turmeric
- 2 Lemongrass
- 5 Red Birds Eye Chillis
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 2 Bay Leaves
- 400ml Coconut Milk
- 560g Tofu (We Like Tofoo)
- 2 Red Pepper
- 2 Tbsp Peanuts
- A Small Handful Of Coriander
- 2 Limes
- Olive Oil
- Black pepper
- Blend the shallots, garlic, ginger, lemongrass, green chillis, ground coriander, ground cumin and a good grind of black pepper in a food processor until smooth. Add a tbsp of water if necessary. Fry the paste and bay leaves in a large glug of oil for 5 minutes until the colour has darkened slightly.
- Add in the coconut milk, peanut butter, 250ml water and 1 tsp sugar and bring to a simmer. Cook for around 15 minutes.
- Meanwhile, chop up your tofu into cubes and gently fry in a saucepan until golden brown. Add these to your curry and cook for 10 minutes.
- Toast your peanuts on a dry frying pan and roughly chop your peanuts and coriander. Chop up your red pepper into large chunks and add that into the curry. Cook for a further 5 minutes.
- Finish with the juice of your limes, sprinkling of peanuts, coriander and flax seed power. Serve on rice and enjoy.
Myvegan Banoffee Muffins
Moist protein-packed banoffee muffins, soaked in maple syrup and topped with a crunchy oat topping. Yes, please.
- 50g Myvegan Chocolate Salted Caramel Protein Blend (1 Scoop)
- 50ml Myvegan Sugar-Free Maple Syrup
- 1 Tsp Myvegan Chia Seeds
- 50g Myvegan Instant Oats
- 2 Large Bananas
- 50ml Vegetable Oil
- 50g Brown Sugar
- 100g Plain Flour
- 2 Tsp Baking Powder
- 50g Dairy-free Butter
- 1 Tsp Brown Sugar
- 1 Tsp Cinnamon
- Preheat the oven to 180°C.
- If your bananas are not ripe, bake them in the oven for 10 minutes until they are blackened.
- Combine the chia seeds with 100ml in a cup and allow the chia seeds to bloom for 5 mins.
- Mash the bananas with vegetable oil. Mix in the light brown sugar, plain flour, protein powder, baking powder and chia seed water mix to form a smooth, thick batter.
- Rub together the instant oats, dairy-free butter, cinnamon powder and 1 tsp brown sugar to form a crumb.
- Line a muffin tin with muffin cases and fill each case up so that it’s ¾ full. Top with a sprinkling of the oat topping. Bake in the oven for 20-25 minutes.
- Drizzle with maple and syrup and serve.