A high-protein, non-vegan meal that doesn’t use cream or oil – a hit with my friends every time!
Protein-Packed Vegan Favorite for Non-Vegan Friends
Red lentils are a versatile ingredient that can be used to thicken curries and stews while adding a healthy dose of protein to your meal. They are a great option for those looking for a starch solution approved dish. When combined with low-starch vegetables, red lentils can make a satisfying and nutritious meal.
Whether you are a vegetarian, vegan, or simply looking to incorporate more plant-based protein into your diet, red lentils are a fantastic choice. Their mild flavor makes them easy to incorporate into a wide variety of dishes, and their nutrient profile makes them a great addition to any balanced diet.
Plant-Powered Perfection: A Vegan Dish That Even Meat Lovers Can’t Resist
Hi there guys today I’ve made a red lentil and vegetable curry and what made this one so special is I used mostly frozen vegetables so it it’s really quick and really easy to prep let me show it to you how’s that so that’s made without oil so what I did for the creaminess is a little bit of cashews a little bit of.
Silk and tofu but I’m not going to spoil it all for you now why don’t you come along with me into the kitchen and I’ll show you how to make it before I do that however if you are interested in this kind of eating the kind of food that keeps you Fuller for longer it helps you to lose and maintain weight that fuels your body for not only having an active.
And busy day but also having a beautiful restful sleep I encourage you to press the like button and subscribe and take this journey with me I’m going to show you how eating well can be absolutely delicious but not only that it can be quick it can be easy and it can be fun so let’s go all right I’m going to use a nonstick.
Sauce pin here I don’t like to fry with any oil I will use water instead so in with one diced onion and we’re going to sauté that around until it’s slightly translucent and like I said you may need a little bit of water to loosen that up as you go along of course if you want to use oil you can no judgement.
Here but you see you can get quite a nice color even without the oil so why would you next I’m going in with one actually two chopped carrots this is the only vegetable that I haven’t used Frozen I I don’t tend to like the carrots that are frozen so I’m going to have to put the lid on with a.
Bit of water in there to steam it up because they will take a lot longer to cook than the others keep giving in a stir and checking to see if you need to add any more water I’ve of course edited this video but it did to take a good 5 to 6 minutes at this stage before I was ready to move.
On so I’m going in now with two heaped tablespoons of sorry two Heap desert spoons of red curry paste now Everyone likes at a different level of hot and every curry paste is different so you put in what you think is right for you give it a mix until it releases its flavors and then in with a t tin of tomatoes you can use fresh if you like.
But tins are easier so that’s one cup of red lentils and I’m putting almost a whole liter of massel stock so that is a vegan chicken style stock you can use stock um paste or anything really so while that’s cooking into my neutral boil I’m going to put two heat tablespoons of silk and.
Tofu little bit of soyer milk and a little bit of coconut water this is how we’re going to get the creaminess without the high calories so I have gone in with half a cup of cashews this is optional and that is some coconut Essence so rather than using coconut milk or coconut cream I increase the.
Nutrients and lower the calories by doing it this way next I have three or four mushrooms now I have mushrooms always Frozen in the fridge and I just pull them out when I need them I think I’m going to need a little bit more stock cuz those lentils are thickening up so we’re just going to play it by ear and adjust it as we need.
To we’re just going to keep an eye on it so a lot of people don’t know that you can freeze mushrooms I freeze them whole and defrost them this is our sweetener so I’ve chosen today to use rice syrup but you can use sugar you can use anything that you like like in with a big dessert full spoon of.
Miso miso is going to be our um saltiness component today I haven’t chosen to use any added salt in this recipe now in with a big Heap spoonful of tahini that’s also going to help it to be super creamy and delicious and luxurious so you see how that’s made it yummy and.
Creamy and silky and smooth and I’ve used probably about half to 3/4 of a cup of pb2 powder that’s going to give it a bit of a Nutty flavor kind of almost make it a kind of sé peanutty taste but without all the fat and calories of using um peanut paste it’s also thickening it thickening it up a lot here so I might have to add.
A little bit of liquid so now that my lentils have started to thicken up I’m going to put in some cauliflower so this is frozen cauliflower I just had to cut up one of those big pieces to put it in now Frozen cauliflower Cooks a lot quicker than fresh cauliflower so you just have to be careful with your timing when you’re um.
Interchanging between Frozen and fresh vegetables I’m tending to use the Frozen a lot more cuz they’re so much easier so I’ve Blended up that cream and in that’s going to go so that is nice and thick and Luscious and look what this does to the dish I can’t believe that you can have dishes that are so.
Rich and creamy and delicious without using coconut cream and of course it does have some healthy fats with the cashews um and also the teini in this dish but they’re healthy fats they’re Whole Food fats and that’s good for you so as it thickens I’m just using sometimes I’m using a little bit of coconut water to thin it.
Down and sometimes I’m using the leftover bit of the stock really doesn’t matter in with the frozen broccoli now that’s not going to take really long to cook it all so I’m going to Chuck in my frozen peas at the same time so from here it only needs to cook probably one or 2 minutes and it’s ready to go that is the magic of frozen.
Vegetables super easy to make it is super packed with protein and delicious M it’s amazing it’s got a bit of a Nutty taste um a bit of a spicy taste but everyone is going to love this one
