The presence of good protein sources in the diet is essential for important functions of the body, including muscle building, tissue recovery and energy maintenance. For those looking for a healthy dinner, opting for vegetable protein can be an excellent alternative.
Next, discover simple and delicious recipes to include more vegetable protein in your meals!
Ingredients
Curry
- 2 cups of cooked chickpeas
- 1 cup coconut milk
- 2 ripe tomatoes, chopped
- 1/2 chopped onion
- 3 cloves of garlic, chopped
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- 1 teaspoon of salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped green chilli
Basmati rice
- 1 cup of tea rice basmati
- 2 teacups of water
- 1 teaspoon of olive oil
- 1/2 teaspoon salt
Preparation mode
Curry
Heat a pan over medium heat and add the olive oil. Sauté the onion until it becomes transparent. Then add the garlic and stir quickly. Add the tomatoes and cook until they start to break down. Combine curry powder, turmeric, paprika, salt and black pepper. Mix well until an aromatic sauce forms. Add the cooked chickpeas and coconut milk. Cook over low heat for approximately 10 minutes, stirring occasionally, until you obtain a slightly creamy broth. Finish with chopped green scent.
Basmati rice
Wash the basmati rice under running water until the water runs clear. Then, heat a pan over medium heat, add the olive oil and quickly sauté the rice. Pour in the water, add the salt and cook over low heat with the pan covered until the grains are soft and loose. Serve the creamy curry alongside basmati rice.
2. Potato gnocchi with lentil sauce
Ingredients
Lentil sauce
- 2 cups of cooked and drained lentils
- 4 ripe tomatoes, chopped
- 1/2 chopped onion
- 3 cloves of garlic, chopped
- 2 tablespoons olive oil
- 1 tablespoon of extract tomato
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon ground black pepper
- 1/2 cup of lentil cooking water
- Basil leaves to finish
Potato gnocchi
- 500 g of potatoes
- Water for cooking
- Salt to taste
- 1 cup of wheat flour
- Wheat flour for flouring
- 1 tablespoon olive oil
- 1 teaspoon of salt
Preparation mode
Lentil
Heat a pan over medium heat and add the olive oil. Sauté the onion until it becomes transparent. Add the garlic and cook quickly. Then, add the tomatoes and tomato paste and cook until a thick, rustic sauce forms. Mix the paprika, oregano, salt and black pepper. Then add the lentils and cooking water. Cook over low heat for approximately 10 minutes until the sauce is thick.
Potato gnocchi
In a pan with salted water, cook the unpeeled potatoes until tender. Drain, remove the skins and mash while still warm in a container. Mix the olive oil, salt and wheat flour little by little until it forms a smooth dough. Form rolls on a surface floured with wheat flour and cut small pieces of gnocchi. Then, in a pan of boiling water, cook the gnocchi over medium heat until they rise to the surface. Remove with a slotted spoon.
Gently mix the gnocchi into the lentil sauce so that they are partially covered in the reddish broth. Finish with basil leaves and serve immediately.
Ingredients
- 400 g firm tofu, cut into cubes
- 1 carrot cut into thin slices
- 1 zucchini cut into half moon
- 1 yellow pepper cut into strips
- 1 red onion cut into petals
- 2 tablespoons of sugarcane molasses
- 3 tablespoons olive oil
- Salt to taste
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon of sesame
- 1/2 teaspoon ground black pepper
Preparation mode
In a bowl, mix the sugar syrup, ginger, garlic, salt, olive oil and black pepper. Add the tofu, carrot, zucchini, yellow paprika and red onion. Mix well to coat all the ingredients in the sauce.
Then, distribute it in a large baking dish without overlapping the vegetables. Bake in a preheated oven at 200°C for approximately 35 minutes, stirring halfway through, until the vegetables are lightly browned and the tofu is firm around the edges. Finish with sesame seeds and serve hot.