5 easy weeknight dinner recipes/ A week of healthy vegan meals/gluten-free and meal prep friendly

5 easy weeknight dinner recipes/ A week of healthy vegan meals/gluten-free and meal prep friendly

5 delicious vegan healthy recipes. Quick and easy to make food that tastes amazing! Teriyaki stir fry/ Hight protein pasta/ Quinoa stuffed tomatoes/ Zoodles with crispy tofu/ Aubergine curry

Aubergine curry
200 grams of rinsed red lentils
1 big aubergine
1 medium carrot
1 onion
3 cloves of garlic
1 tsp of paprika
1 tsp of ginger powder
1 heaped teaspoon of garam masala
1 can of chopped or whole tomatoes
2 tbsp of oil
1 tsp of coconut sugar or maple syrup
1 tsp of salt (or to taste)
Chop onion and garlic finely
And aubergine and carrot into bite-size pieces
Preheat the pan on the medium heat
Add oil of your choice
Saute garlic and onion until translucent
Add spices and fry till fragrant
Add carrot, a pinch of salt and give it a stir,
Lastly add aubergine, season it with salt and Black pepper and cook for a couple more minutes
Add rinsed lentils to the pan, give it a stir so they will become coated with spices
Pour the content of tomato can to the pan and fill the empty can with water 2 times and empty it to the pan
Mix everything together and cook for 20 minutes on the medium heat or till most of the liquid has evaporated and lentils are cooked
Add a teaspoon of maple syrup and check it for seasonings
Adjust if needed and serve it with rice and a squeeze of lime if desired

Quinoa stuffed tomatoes with a cheesy top
5 medium-size tomatoes
3/4 a cup of cooked chickpeas
1 1/2 cup of cooked quinoa
2 tbsp of sun-dried tomato paste
2 tbsp of nutritional yeast
2 tsp of mixed herbs
1 tsp of salt
30-50 grams of vegan cheese
Cut the tops from the tomatoes and carefully remove the insides
To the bowl with the quinoa pour any remaining juice that is left in the tomato
Season it with salt and black pepper and arrange it in the baking dish
Chop insides of the tomatoes
and add along with chickpeas to the quinoa bowl
Sprinkle nutritional yeast, mixed herbs over.
Squeeze 2 tbsp of sun-dried tomato puree in
Give it a good mix and fill tomatoes with a mixture, packing it in
Arrange any leftovers around the tomatoes
Sprinkle with vegan cheese and bake for 15-25 minutes in the preheated to 200 degrees oven or till cheese has melted and the top of the quinoa around tomatoes looks crispy.

Teriyaki stir fry
1 red bell pepper
1 yellow bell pepper
2 big portobello mushrooms
1 carrot
2 tbsp of sesame oil
2 tbsp of soy sauce
1 tbsp of maple syrup
1 inch of fresh ginger
3 cloves of garlic
1 tsp of tapioca starch (corn starch would work as well)
splash of water
Chop veggies into bite-size pieces
Heat the oil in the pan and add all the veggies in the go (heat should be medium-high)
Chop ginger and garlic
Mix together soy sauce and maple syrup
Keep stirring the veggies continuously, so they don’t burn and get colour evenly
After a couple of minutes drizzle the sauce and sprinkle ginger and garlic over.
Fry till fragrant
Mix together starch and a splash of water
Add it to the pan and cook for a minute longer just for the starch to activate and thicken the sauce.
Remove from the heat and serve
Zoodles with crispy tofu
200 grams of extra firm tofu
100 grams of edamame beans
100 grams of snow peas
1 heaped teaspoon of ras el hanout
1/2 teaspoon of smoked paprika
2 heaped teaspoons of nutritional yeast
3 teaspoons of sesame seeds
zest of 1/2 a lemon
big pinch of salt
Zoodles to serve
200 grams of the mushroom mix(you can use any that you like)
plus spices to marinate them
1 tsp of paprika
1 tbsp of coconut aminos (you can use soy sauce)
leaves from few sprigs of thyme
2 cloves of garlic
First mix all the spices. Clean mushrooms from any dirt with a paper towel and place them in the bowl
Sprinkle spices and chopped garlic over them, gently massage them in and leave to marinate while you prepare the rest of the ingredients.
Pat dry tofu and cut it into cubes, sprinkle the rest of the spices and sesame seeds over tofu and toss it together, so it is evenly coated.
Add tofu cubes to the preheated on the medium heat pan and fry for 2 mounts one side, then stir it and cook​ for 2 minutes more undisturbed.
Move it to one side of the pan and add all the mushrooms along with the liquid left after marinating(if you used a mix as I did first add bigger mushrooms and press them down with a spatula and only add small ones when the big mushrooms have been nearly cooked)
Cook till the liquid has evaporated and added snow peas and edamame
Deglaze the pan with a splash of water and turn off the heat
Serve over zoodles

A high​ protein pasta recipe is here along with lots of others

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