Watch this video and scroll down for the recipes!
Recently, the movie “The Gamechangers” came out on Netflix and I can’t express my excitement! Of course, I’m biased because I am all about the plant-based diet. I do feel that The Gamechangers reaches a demographic that is not represented much in the plant-based community – vegan bodybuilders and male athletes. Well, men in general!
For those of you that don’t know, The Gamechangers is a documentary film that discusses the benefits of a plant-based diet from an athletic and bodybuilding point of view. It dispels the notion that meat is necessary to grow muscle and be strong – something that is a belief that is unfortunately widely held by the bodybuilding and athletic communities. The documentary film shows various stories of athletes and other strong figures following a plant-based diet and the benefits they are seeing.
The documentary is available on Netflix worldwide and I wish for everyone to go see it!
ANYWAY, I know that a documentary can’t cover everything so I hope that people are doing more research after watching the movie as to what to eat. After all, if you are not used to eating plant-based, it can be a daunting experience to try and figure out meals.
Because of this, I decided to compile 3 healthy and delicious vegan recipes that you can make TODAY. These are easy recipes that anyone can make, easy to meal prep, and easy to find ingredients for. Did I mention that they’re easy?
Please note that these are just a few ideas and there are literally THOUSANDS of plant-based recipes you could try out! Feel free to check out my other recipe videos on my YouTube channel for more ideas.
Chickpea & Lentil Curry
This is a delicious one-pot recipe that tastes even better the next day! Enjoy with rice, pasta, bread or anything. This also freezes very well, so feel free to portion these out and freeze as necessary for future meals.
- 1 onion, diced
- 1⁄2 head of cauliflower or broccoli, you can use other vegetables as preferred
- 3-5 cloves garlic, minced
- 1⁄2 tsp turmeric
- 1⁄2 tsp chili powder
- 1 tsp cumin
- 1 tbsp curry powder
- 1⁄2 can of pineapple
- 1 can of coconut milk
- 1⁄2 tsp salt
- 1 cup red split lentils
- 1 can of chickpeas, drained and rinsed
- Optional garnish: chopped cilantro
- Dice the onions and cut up the cauliflower or broccoli (or your preferred vegetables).
- In a large pot, cook the onions using a splash of water or a small amount of oil, and then add the minced garlic and the spices.
- Add in the cauliflower, canned pineapple, salt, coconut milk, red split lentils and chickpeas. Fill the empty can of coconut milk with water and add into the mixture.
- Bring the mixture to a boil, then turn down to a simmer and allow it to cook, covered for around 20 to 30 minutes.
- Top with chopped cilantro (optional) and it’s now ready to eat!
My Go-To Quinoa Salad
This is my go to quinoa salad that I made since I started delving into a vegan lifestyle! The best part is that it’s easily customizable so feel free to swap out any of the veggies and ingredients. It’s high in protein, fresh and light. So delicious!
- 1 cup dry quinoa
- 1.25 cups water
- 1⁄4 tsp salt
- 1⁄4 red onion, diced
- Large handful of cilantro, finely chopped (optional but recommended)
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1⁄2 cup sliced olives (optional but recommended)
- 1 bell pepper, finely chopped
- Juice of 1 lemon
- Salt & pepper to taste
- Add quinoa, water, and salt to a large pot and bring to a boil before turning the heat down to low. Cover and let it simmer for about 20 minutes.
- Rinse and drain the black beans.
- Cut up the cilantro and dice the onions.
- Remove cooked quinoa from heat, fluff with a fork and let it cool before moving it into a large container.
- Add in the black beans, cilantro, red onions, canned corn, bell pepper, and olives. Mix well.
- For the dressing, squeeze one lemon and add the juice to the mixture along with a little bit of salt and pepper.
- You can add cherry tomatoes as toppings, but be careful not to put too much as it could make your salad soggy if left in the fridge for a few days. You can also add avocado slices for that extra yummy flavour.
Gochujang Teriyaki Lentil Stir Fry
I had to add in a little Asian flair! Gochujang is a Korean red chili pepper paste that is full of flavour and gives a nice little kick to your dishes. Stir fries are an absolute MUST go to recipe.
For more Asian vegan recipes, check out my Everyday Asian Recipes eBook!
- 1 cup dry lentils + 2 cups water
- 1⁄4 onion, diced
- 3-4 cloves garlic, minced
- 2 cups chopped mushrooms of choice (I used king oyster mushrooms)
- 1 head of broccoli, chopped into bite-sized pieces
- other vegetables as desired
- 2-3 tbsp gochujang (Korean red chili pepper paste)
- 2-3 tbsp teriyaki sauce
- Optional garnish: chopped green onions and toasted sesame seeds
- Rinse and drain the lentils.
- Cook the lentils by adding them into a pot with water and bringing to a boil. When it starts boiling, turn down the heat, cover it up and let it simmer for about 20 minutes or until lentils are cooked.
- Meanwhile, chop up the vegetables and mushrooms.
- In a large wok, sauté the mushrooms, onions, and garlic with a splash of water or with a little oil, if desired.
- For the sauce, mix gochujang and teriyaki sauce in a bowl until smooth. Add a splash of water to help mix, as gochujang tends to be very thick.
- Add in the broccoli, cooked lentils, and sauce to the wok. Mix everything well.
- Top your lentils with green onions and toasted sesame seeds. Enjoy it with rice!