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Vegetable Salad with White Beans
A high-fiber dish for lunch.
Per serve - Energy: 350kcal | Carb: 35.70g | Prot: 11.20g | Fat: 17.38g
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Vegetarian Tacos
We've swapped ground beef for crumbled tofu, without sacrificing any of the savory seasonings you expect in a taco. Serve in soft or hardshell tacos along with your favourite salads and salsas.
You can also use the filling in burritos, bowls, taco salads and to top nachos.
Per serve - Energy: 126kcal | Carb: 3.96g | Prot: 10.67g | Fat: 7.87g
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Cauliflower and Bean Aglio-Olio
A vegan, dairy-free pasta for lunch or dinner.
Per serve - Energy: 494kcal | Carb: 79.73g | Prot: 21.09g | Fat: 11.67g
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Vegetarian Chili
A weekly staple which you can serve with rice and salad, in a quesadilla, or on a baked potato with cheese. Divide up any leftover portions to keep in the freezer for a last minute meal. NOTE: 1 x 16 oz of tinned beans = 8.4 oz of drained beans. Use dried textured vegetable protein (TVP) or any other vegetarian mince.
Per serve - Energy: 446kcal | Carb: 69.77g | Prot: 27.25g | Fat: 9.13g
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Vegetarian Pesto Pasta
Using lentil pasta gives this dish a boost of protein, making a balanced and satisfying meal.
Per serve - Energy: 647kcal | Carb: 78.93g | Prot: 34.82g | Fat: 23.00g
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Vegetarian Waldorf Salad
A vegetarian twist on an American classic with the inclusion of garbanzo beans for a source of protein. Recipe can be doubled and prepared in advance for the next day, simply dress the salad just before serving.
Per serve - Energy: 540kcal | Carb: 69.13g | Prot: 19.06g | Fat: 23.99g
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