protein

Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides

Seitan

firm tofu

milliliters soy milk

tsp miso paste

tsp Marmite

onion powder

garlic powder

wheat gluten

pea proteinor vegan protein powder

vegetable stock

Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and &frac12; tsp white pepper in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until smooth.

Tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough&nbsp;has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.

Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm&nbsp;and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you&rsquo;re ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

Crafting your very own homemade seitan is super easy, and you don't even need a recipe. This step-by-step tutorial will show you how to make seitan with vital wheat gluten and a few pantry staples! Plus: a recipe for homemade seitan with three flavor variations.

Homemade Seitan

vital wheat gluten

chickpea flour

water

broth

soy sauce

maple syrup

apple cider vinegar

liquid smoke

smoked paprika

vegetable broth

nutritional yeast flakes

white wine vinegar

poultry seasoning

dry red wine

Worcestershire sauce

thyme

black pepper

Stir the vital wheat gluten and chickpea flour together in a medium bowl.

Add the water and stir to form a soft dough.

Transfer the dough to a work surface and knead it for 5 minutes.&nbsp;

Allow the dough to rest for 5 minutes.

While the dough rests, stir all of the broth ingredients for your choice of broth together in a large pot.&nbsp;

Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.

Cut the dough into at least 4 large pieces, or if you prefer, smaller strips or chunks.

Add the dough to the broth.

Allow the broth to simmer for 1 hour, uncovered, watching closely to ensure it stays at a low simmer (don't allow it to rapidly boil).

Remove the pot from heat and allow it to cool a bit.

When the seitan is cool enough to handle, you can cut it into smaller pieces if you like. Use it in a recipe immediately, or store it in the broth. Refrigerate for up to 5 days, or freeze.

Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach

Lemon Chicken & Spaghetti Squash Recipe by Tasty

spaghetti squash

olive oil

sea salt,

black pepper,

chicken breasts,

yellow onion, diced

garlic,

sea salt

cherry tomato, halved

½ lemon, juiced

chicken broth

oz baby spinach

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Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.

Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.

Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.

Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.

Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.

Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.

Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.

Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.

Pour the sauce over the squash. Serve immediately.

https://vid.tasty.co/output/18099/mp4_640x640/1481839565

An amazingly Easy Gluten-Free Vegan Chocolate Protein Pudding. Done in only 15 minutes, you get the perfect gooey chocolatey dessert.

Easy Gluten-Free Vegan Chocolate Protein Pudding

Tbsps oat flour

cocoa powder

140 ml soya milk or any.plant milk

tsp baking powder

salt

chocolate

Preheat the oven to 200C/375F. Mix all ingredients together and our onto a oven proof dish.

Bake in the oven for 10-12 minutes, depending on how gooey and melty in the middle you like it.

I used 2 small individual ramekins. You can use a big oven dish, but the cooking time can vary.

This Korean BBQ beef is very easy to make at home. The marinade is made with a few basic ingredients, and the thinly sliced beef doesn’t take long to marinate and cook.&nbsp;

Bulgogi (Korean BBQ Beef)

thinly-sliced beef (rib eye

scallions,

onion, (thinly sliced)

carrot, (thinly sliced - optional)

sugar

rice wine

garlic

sesame oil

sesame seeds

Korean/Asian pear

pepper

potato starch noodles

scallions

pack enoki mushrooms (stems removed)

water, dashima broth, or beef broth

If using packaged pre-sliced meat, separate the slices.&nbsp;Remove any excess blood from the pre-sliced meat using paper towels.

Mix all the marinade ingredients in a bowl.

Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.&nbsp;

Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.

OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end.&nbsp;

Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce.

Heat the pan, and add the bulgogi and top it with the scallions and mushrooms. Add about half of the broth around the edges of the pan along with the noodles. Add more liquid when the liquid level goes down as you cook.

To serve bulgogi Seoul-style

Creamy chocolate ice cream that is good for you at the same time.

Chocolate Workout Ice Cream

overripe bananas ((banana-free options are listed below))

almond butter, (or allergy friendly sub)

tbsp chocolate protein powder ((such as this one))

coffee

Blend all ingredients until completely smooth. (If you’re not using a Vitamix or food processor, thaw the bananas a little before blending so your machine will be able to handle them.) Either serve immediately as soft serve, or freeze up to an hour and then scoop out with an ice cream scoop for the classic ice-cream shape. View Nutrition Facts

https://www.youtube.com/watch?v=_l2w006lFCE&feature=emb_title

How to make secretly healthy chocolate ice cream that's packed with vitamins, fiber, protein, and no refined sugar! Full recipe: https://chocolatecoveredkatie.com/chocolate-workout-ice-cream/
It's 100% plant-based and vegan, perfect for a wholesome post-workout treat.

For more healthy recipes and desserts, be sure to follow us on Instagram: https://www.instagram.com/chocolatecoveredkatie/

Chocolate Workout Ice Cream Recipe

My Taiwanese Egg Crepe is a super easy and delicious breakfast that the whole family will love. The recipe can also easily be adapted to the ingredients you have on hand.

Taiwanese Egg Crepe (aka Dan Bing)

oil oil oil

tortilla (cooked tortillas

egg (lightly beaten)

onion

beef pork jerky)

hoisin sauce

salt (just

Ketodiet Blog

tbsp

ghee

lard

duck fat (15 ml)

brown mushrooms

Portobello mushroom (85 g/ 3 oz)

5-6 thin-cut

2-3 regular slices bacon (75 g/ 2.7 oz)

eggs

spinach

cherry tomatoes on the vine (40 g/ 1.4 oz)

medium avocado, sliced (75 g/ 2.7 oz)

salt, pepper and/or chili pepper flakes

gluten-free Italian sausages

extra virgin olive oil

Perfect, fluffy protein pancakes made without bananas, refined sugar, or flour! Made with protein powder, eggs and greek yogurt, these pancakes pack 9 grams of protein and are going to fuel you through your morning!

Perfect Fluffy Protein Pancakes (No Banana!)

rolled oats ((135 g))

baking powder

vanilla whey protein powder ((30 g; 1/2 cup roughly; see note 1))

plain greek yogurt ((120 g))

vanilla extract

coconut oil ((melted; swap for butter or olive oil))

Perfect Fluffy Protein Pancakes (no banana!)

Place the rolled oats in a blender and blend until powdery.

Add in all remaining ingredients and blend until smooth and no pockets of powder remain.

Grease a nonstick pan and heat over medium heat.

Cook 1/4 cup portions of pancakes for roughly 2 minutes on the first side and 1 minute on the second. Edges of pancakes dry out and pancakes will move around on the pan when shaken when they are ready to flip.

These protein pancakes are best enjoyed fresh but can be stored in the fridge for up to 4 days or the freezer for up to 1 month.

Storage

https://content.jwplatform.com/videos/qSVFwdP3.mp4

Perfect Protein Pancakes

Here's what you need: tempeh, cornstarch, paprika, garlic, ginger, sesame oil, rice wine, soy sauce, oil, red pepper flakes, tomato paste, vegetable broth, rice vinegar, honey, sesame seed, cornstarch, water

General Tso’S Tempeh Recipe By Tasty

oz tempeh

cornstarch

paprika

ginger, grated, divided

sesame oil, divided

soy sauce, divided

red pepper flakes

tomato paste

rice vinegar

honey

sesame seed, optional,

General Tso’s Tempeh Recipe by Tasty

Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.

Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.

Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.

In the same pan, add in oil and sesame oil on medium-high heat.

Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.

Add the tomato paste and vegetable broth, and stir until incorporated.

Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.

Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.

Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).

https://vid.tasty.co/output/53560/mp4_640x640/1506447034

Soft and Chewy Protein Granola Bars

(160 g) quick oats

(40 g) vanilla protein powder

Tbsp (14 g) ground flax

cinnamon

tsp salt

(64 g) almond butter (or any nut butter)

(80 g) honey, or brown rice syrup

(120 ml) unsweetened vanilla almond milk

tsp vanilla extract

(60 g) mini chocolate chips (dairy-free if vegan)

Preheat oven to 350F (175C) and prepare an 8&#215;8 (20x20cm) baking pan by spraying it with cooking spray. Set aside.

In a large mixing bowl, combine oats, protein powder, flax, cinnamon, and salt. Set aside.

In a medium-sized mixing bowl, combine almond butter, honey, almond milk, and vanilla. Mix until fully combined. Pour wet mix into dry mix and stir until fully incorporated. Fold in chocolate chips.

Pour into prepared baking pan. Using a spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.

Bake for 18-20 minutes, until edges begin to turn golden brown.

Remove from oven and let cool in pan for 20 minutes before cutting into bars.

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