*PRINT All the Meal Plan Recipes and Macros for FREE here: https://www.theconsciousplantkitchen....

You enjoyed watching what I eat in a day so I thought I should share how I meal prep a week of highprotein plantbased breakfast, lunch, snack, and desserts that will get you about 100 grams of protein a day (depends on your servings and ingredients you swap but overall it's a good starts to add more plantbased proteins to your plate). In this video you will find 4 vegan recipes, healthy, easy, all made in less than 1 hour to meal prep a week of highprotein meals, breakfast and snack. Recipe in the video and below. Enjoy! XOXO Carine.

Full nutritional panels recipe can be printed on my website here: https://www.theconsciousplantkitchen....

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Equipement Used in this video:
Chia pudding jars (15oz.): https://amzn.to/4bc8Lj1
Salad jars (27oz.): https://amzn.to/4dwqjrD

VEGAN BREAKFAST Protein Chia Pudding Jars
(Printable recipe on my website: https://www.theconsciousplantkitchen....)
For one chia pudding jar
3 tbsp Chia Seeds
3/4 cup Soy Milk Protein Plus
12 tsp Maple Syrup
1/2 teaspoon vanilla extract

For the yogurt (to divide on top of each jars)
1 1/2 cup Vegan yogurt
2 tbsp Vanilla Pea Protein Powder (I am using this brand: https://amzn.to/3xZ4NeW)
3/4 cup frozen raspberries, thawed
Toppings:
fresh raspberries

VEGAN LUNCH CHICKPEA MASON JAR SALAD
Dressing:
1/4 cup peanut butter
3 tbsp lukewarm water
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp garlic powder
1 tbsp maple syrup
2 tbsp lime juice
3 tbsp water

For each Jars
1/2 cup Chickpea, canned, drained
1/2 cup Edamame, cooked, cooled
1/3 cup cucumber, diced
1/3 cup carrots, shredded
100g (3.6oz)cooked, cooled edamame pasta (I am using these protein pasta: https://amzn.to/4b2Kago)
34 cherry tomatoes

VEGAN DINNER Pasta with Cheesy Cauliflower Bechamel (serve 4)
Printable recipe on my website: https://www.theconsciousplantkitchen....

Ingredients:
▢2 tablespoons Olive Oil
▢2 Garlic Cloves peeled, minced
▢1 small Onion diced
▢5 cups Cauliflower Florets measured after being steamed
▢1 cup Soy milk Protein Plus
▢½ cup Vegetable Stock
▢¼ cup PlantBased Cream like coconut cream, or more plantbased milk
▢½ teaspoon Salt
▢¼ teaspoon Pepper

▢¼ teaspoon Nutmeg optional
500 g uncooked semolina pasta (I am using this brand: https://amzn.to/4b0vH4q)
For a cheesy flavor and texture
▢½ cup Raw Cashew
▢¼ cup Nutritional Yeast ( I am cooking with this brand: https://amzn.to/4b0bKL9)

Instructions for the cauliflower bechamel:
In a large nonstick saucepan, warm olive oil over mediumhigh heat. Add the garlic and onion and stir fry for one minute, until fragrant.
Add almond milk and vegetable stock, bring to a boil, then stop the heat, add cashews if used (for a creamier sauce), and cover the pan. Set aside while steaming cauliflower florets or at least 20 minutes to soften the nuts.
In a vegetable steamer, place the small cauliflower florets and steam until forktender – it takes about 15 minutes.
When cooked, remove from the heat and let it steam out for 10 minutes.
When the cauliflower is less warm, measure 5 cups of steamed cauliflower florets and place in a highspeed blender.
In the blender, add the remaining ingredients: lukewarm milk mixture made in step 1, dairyfree cream. nutmeg, nutritional yeast if used, salt, and pepper.
Blend on high speed – speed 9 of a Vitamix blender – until smooth and creamy.
If too thick and difficult to blend, add a splash of almond milk or cold water.
Pour onto the cooked pasta

VEGAN SNACK Cookie Dough Protein Bars
Ingredients are listed in the video or go to my website for the full recipe Printable recipe: https://www.theconsciousplantkitchen....

Chapters:
00:18 Protein Chia Pudding
04:51 HighProtein Edamame Salad Jars
08:48 Homemade Cookie Dough Protein Bars
11:43 Cauliflower Pasta

#highprotein #mealprep #plantbasedrecipes #veganrecipes