5 vegetarian protein recipes that your taste buds will thank you for

5 vegetarian protein recipes that your taste buds will thank you for

5 vegetarian protein recipes that your taste buds will thank you for

Chickpea Veggie Burgers

Servings: Makes 4 burgers

Ingredients

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  • 1/4 white, yellow, or red onion
  • 1/4 red bell pepper, diced
  • 1/2 medium carrot, shredded
  • 1/3 medium zucchini, shredded
  • 2 cloves garlic, minced
  • 1 can chickpeas, drained and rinsed
  • 1 tbl coconut oil
  • pink Himalayan salt to taste
  • black pepper, to taste
  • 1/4 tsp cumin
  • 2/3 cup of quick oats
  • cooking spray

5 vegetarian protein recipes that your taste buds will thank you for

Method

  1. Combine onions, peppers, carrots, zucchini and garlic in a food processor until finely diced.  Place into a bowl and set aside
  2. Place the chickpeas into the food processor until blended. Add them to the bowl of vegetables
  3. Add the spices and coconut oil to the bowl and stir until well combined
  4. Stir in the instant oats.
  5. Separate the mixture into 4 separate patties
  6. Heat a saucepan and spray a small amount of cooking spray
  7. Place the books and cook for 5-7 minutes on both sides until golden brown
  8. Serve with your favourite side salad

Sweet Balsamic & Quinoa Salad

Servings: 8 servers

Ingredients

  • 1 2/3 cup quinoa cooked & rinsed
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/3 cup pure maple syrup
  • 1 cup goji berries
  • 1 cup raw unsalted chopped pecans
  • 4 to 5 scallions, thinly sliced
  • 1 tsp sea salt

5 vegetarian protein recipes that your taste buds will thank you for

Method

  1. In a small bowl whisk oil, vinegar and maple syrup until combined to complete the dressing
  2. Add ¾ of the cup dressing to quinoa. Stir in goji berries pecans, scallions and salt.
  3. Refrigerate overnight.
  4. Serve cold or at room temperature; just before serving, stir in remaining ¼  cup of the dressing

Moroccan Chickpea Salad

Servings: 6 servings

Ingredients

  • 3 tbs avocado oil
  • 3 tbs fresh lemon juice
  • 2 tsp ground cumin
  • ¼  tsp each sea salt and ground black pepper
  • Pinch of cayenne pepper
  • 3 cups of canned chickpeas, rinsed
  • 1 large carrot, peeled and thinly sliced
  • 3 onions, thinly sliced
  • 2 plum tomatoes, diced
  • 1 red bell pepper, diced
  • ¼  cup each chopped fresh cilantro and mint
  • 1/3  cup crumbled low-fat feta cheese

5 vegetarian protein recipes that your taste buds will thank you forMethod

  1. In a small bowl, whisk together oil, lemon juice, cumin, salt, black pepper and cayenne. Set aside
  2. In a large bowl, combine chickpeas, carrot, onions, tomatoes, red pepper, cilantro, mint and feta.
  3. Pour lemon juice dressing over chickpea mixture and toss to combine.
  4. Serve immediately or cover and refrigerate for up to 24 hours.

Naed Nutrition’s Banana Bread

Serves: Makes 8 serves

Ingredients

  • 4 bananas, (2 1/2 cups mashed or 575 grams)(they can be yellow bananas)
  • 4 whole eggs
  • ½ cup of nut butter (almond, brazil and cashew nut)
  • 4 tbl coconut oil
  • ½ cup of walnuts
  • 75 almond flour
  • 75g boomers whey protein (replace with pea protein to be dairy free)
  • 1 tbl cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla

5 vegetarian protein recipes that your taste buds will thank you for

Method

  1. Preheat your oven to 180°C on a fan forced oven
  2. Combine your bananas, eggs, and nut butter, coconut oil and walnut and blend in a mixer until well combined
  3. Once all of your ingredients are blended, add in your almond meal, protein powder, cinnamon, baking soda, baking powder andv anilla and mix well
  4. Pop into a non stick loaf pan
  5. Pour in your batter and spread it evenly throughout
  6. Place in your preheated oven and bake for 25 minutes or until a toothpick inserted into the centre comes out clean
  7. Remove from oven and flip your bread out onto a cooling rack
  8. Slice and serve

Baked Beet Chips

Servings: Makes 4 servings

Ingredients

  • 3 large beets, peeled and sliced thin using a mandolin or food processor
  • 1-2 tablespoon of olive oil
  • Sea salt to sprinkle on chips

5 vegetarian protein recipes that your taste buds will thank you forImage by Rochelle

 Method

  • Preheat your oven to 150°C. Prepare a baking tray with baking paper
  • Wash, peel and slice the beetroots finely
  • With a pastry brush, brush both sides of the beetroot slices with with oil and place on the baking tray (do no worry if they are touching as they will shrink
  • Bake for 20 minutes on either side

Also check out these Vegetarian recipes rich in both protein and iron as well as a full 4-week Vegetarian diet plan, designed by a nutritionist.