Baked Potato and Porcini Mushrooms
In a large mixing bowl, combine the soy sauce, turmeric, cayenne, sea salt, sage, cinnamon, and BeVego Chocolate Hazelnut Protein Powder. Add the mushrooms and potatoes and coat well. Add aluminum foil in a baking sheet. Add the potato mix in the baking sheet.
Tofu Veggie Noodles
Boil the flat noodles in boiling water for 5 minutes. Run the noodles through your sieve. Keep aside. in a large skillet, heat the sesame oil and fry the tofu cubes with a pinch of salt and pepper.
BeVego Vegan Lasagna
Preheat the oven to 390 degrees F. Grease your lasagna dish with cooking spray. Boil the lasagna sheets in salted water. Drain and set aside
BeVego Healthy Diet Lasagna
Cut the edges of the cucumbers. Cut them into lasagna sheet like texture. In a bowl, combine the peanut butter, BeVego blueberry protein powder, salt, pepper, and cayenne.
Vegan Power Packed Casserole
Preheat the oven to 400 degrees F.Use cooking spray to grease your baking dish.In a bowl, combine the potatoes, broccoli, red onion, salt, pepper, paprika, protein powder, coconut cream and cheddar cheese.Add the breadcrumbs, basil on top.Bake for 30 minutes. Let it rest for 10 minutes and then cut into pieces.Serve hot.
Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 2 Category: appetizer/snack Ingredients: 2 taco shells 4 tbsp corn kernels ½ white onion, chopped 6 tbsp Bevego blueberry protein powder 2 lettuce leaves 1 tsp extra virgin olive oil Salt and black pepper to taste 1 tsp paprika 1/3 green bell pepper, cut into julienne ½ tsp ginger powder 1 tomato, chopped 1 tsp canola oil Instructions: In a skillet, add the canola oil and toss the onion for 1 minute. Add the bell pepper, corn kernels, soy sauce, salt, pepper, protein powder, inger and toss for 5 minutes. Fry the tacos until they are yellow. Fill it using lettuce leaves and the corn mixture. Add the tomatoes on top. Add the olive oil and paprika on top. Serve. Nutritional info 472kcal 13.6g fat 78.7gCarb 11.1g fiber 13.7g sugar 19.6g protein
Quinoa Vegetable Fresh Salad
In a pot, cook the quinoa in salted water for 15 minutes. Add to a bowl and fluff it using a fork. Let it cool down. Mix in the cucumber, red bell pepper, apple and basil. In another bowl, combine the protein powder, olive oil, garlic powder, chili flakes, salt, pepper, and lime juice. Add to the salad and coat well. Serve with basil and lime slices on top.
Oat Lentil Burger
In a pan, melt the butter and toss the oats for 2 minutes. Add the lentils, carrot and toss for 3 minutes. Add the salt, cayenne pepper and rosemary. Cook for 1 minute. Add 2 tbsp of water. Cover and cook for 1 minute. Take off the heat. Mix in the protein powder. Mix well and make two patties. Fry the patties golden brown with oil. Spread the tahini and vegan mayo onto the burger buns. Assemble the burger. In serving plates, add the spinach. Add the burgers. Serve.
Simple Crouton Salad
Combine the protein powder, garlic powder, cayenne powder, salt, pepper, olive oil, parsley and soy sauce in a small container. Shake well. Keep aside. Toast the croutons for 2 minutes. In a salad bowl, combine the croutons, cherry tomatoes, cucumber, and onion. Add the dressing and coat well. Serve.
Lentil and Veg Fruit Salad
In a large mixing bowl, add the rinsed lentils. Add the apples, radish, cucumber, onion and pomegranate seeds. Combine the protein powder, dill, thyme, paprika, vinegar, salt, orange juice and pepper. Mix well and add to the salad. Serve.
Pineapple Potato Salad
Keep the skin on of the potatoes. Hard boil them in salted water for 10 minutes. Drain them and rinse off completely. Let them cool down. In a large mixing bowl, combine the pineapple, bell pepper, onion and potatoes. In another bowl, combine the vegan mayo, protein powder, salt, pepper, herbs, cayenne and garlic powder. Add to the salad and mix well. Serve.