High protein foods for those of you who don't eat meat

Even though meat is the most familiar source of high-protein food on the ear and on the tongue, those of you who don't eat meat (whether it's vegan, vegetarian, abstain from meat, or just simply tired of looking for a distraction) don't need to be discouraged. There are many sources of high plant protein foods besides meat that you can create for dinner ideas without fear of fat.

Recipes for foods high in protein other than meat

1. Lo Mien edamame

Preparation time: 40 minutes

Portion: 4 people

What you need:

250 grams of 100% wheat spaghetti
300 grams of peeled edamame beans
4 spring onions, thinly sliced
4 tablespoons oyster sauce
4 tablespoons of vinegar
2 tsp sugar
3 tbsp less sodium soy sauce
2 tbsp sesame oil
Pinch of coarsely ground black pepper
2 tablespoons canola oil (alternative: olive oil or vegetable oil)
2 medium carrots, cut into matches
2 small red peppers, cut into matches

How to make:

Heat water in a large saucepan to a boil. Add spaghetti and edamame, stirring occasionally until the paste is chewy aldente (± 8-10 minutes, or according to the directions on the packaging). Drain and set aside.
In a small bowl, add the green onion slices, vinegar, soy sauce, sugar, sesame oil and ground pepper. Stir until the sauce mixture is well blended.
Heat canola oil in a frying pan over high heat. Enter the carrots and peppers, stirring constantly until the vegetables are soft (± 3-4 minutes). Add pasta and edamame. Stir occasionally until the paste feels a little crunchy, ± 1-2 minutes. Enter the sauce, mix well. Serve warm.

2. Saute the broccoli mushrooms

Preparation time: 40 minutes

Portion: 4 people

What you need:

300 grams of large portobello mushrooms, sliced
1 broccoli, cut the stems
1 tbsp olive oil
1 tbsp less sodium soy sauce
1 tablespoon grated ginger
2 garlic cloves, finely chopped
1 tablespoon apple cider vinegar

How to make:

Heat a frying pan over medium heat. Add olive oil, soy sauce, ginger, and garlic. Saute until fragrant.
Add the mushrooms, turn up the heat and stir until the mushrooms start to ooze.
Reduce the heat to low, let the mushrooms cook for 20 minutes, stirring only occasionally.
Add broccoli, turn to medium heat and stir occasionally for 8 minutes until broccoli turns dark green. Enter the apple cider vinegar, stir and let it cook for a minute.
Serve warm with rice or whole wheat pasta.

3. Sauté spicy garlic tofu

Preparation time: 14 minutes

Portion: 2 persons

What you need:

8-10 pieces of dry red chilies
5 cm ginger
1 tablespoon white sesame seeds
1 teaspoon salt
7-8 garlic cloves with the skin
2 tbsp sesame oil
2 tsp less sodium soy sauce
1 teaspoon ground pepper
500 grams of hard white tofu, cut into cubes
Green onion, sliced

How to make:

Blend dried chilies, ginger, sesame seeds, salt, and garlic in a blender for 3-4 minutes until it becomes a chili paste.
Heat the oil in a frying pan over medium heat, saute the chili sauce for 30 seconds. Add soy sauce, pepper and tofu.
Stir until blended, cook for 2 minutes until the tofu turns golden yellow and crispy.
Serve with a sprinkling of green onions with warm rice.

4. Red bean soup

Preparation time: 85 minutes

Portion: 4 people

What you need:

3 tablespoons of olive oil
1 large onion, peeled and roughly chopped
1 large carrot, peeled and roughly chopped
2 celery sticks, roughly chopped
1 large green bell pepper, roughly chopped
1 jalapeno fruit (alternative: large red chilies), cored and roughly chopped
4 garlic cloves, roughly chopped
2 tablespoons chili powder, to taste
1 teaspoon paprika
2 tsp ground cumin
2 teaspoons of powdered oregano
1 canned tomato with juice
5 cups of vegetable stock
1 can of kidney beans, drain from the water and rinse clean
125 grams (4.5 ounces) of fresh, shelled corn
Honey or corn syrup, to taste, for flavor

How to make:

Heat the oil in a large saucepan over medium heat. Add onions, carrots, celery, green peppers, large red chilies, and garlic. Add salt and pepper to taste. Stir and saute until the vegetables are soft.
Add the dry spices and saute for 2 minutes, stirring constantly.
Add the canned tmat and vegetable stock. Bring it to a boil. Reduce heat to low and cook for 45 minutes. Stir it occasionally.
Enter the red beans and corn. Cook for up to 15 minutes.
Turn off the heat, add honey / corn syrup to taste. Add salt and pepper if necessary.
Serve warm with a sprinkling of coriander leaves, grated cheese. Pour over warm rice.

5. Vegetable fried rice and tofu

Preparation time: 20 minutes

Portion: 4 people

What you need:

75 grams of long-grain rice or jasmine rice
250 ml of vegetable broth
2 tsp sesame oil
1/2 onion, roughly chopped
4 garlic cloves, finely chopped
350 grams of solid white tofu
300 grams of frozen mix vegetable, leave it at room temperature until soft
1 large paprika, roughly chopped
80 grams of peeled edamame beans
7 cm ginger, roughly chopped
4 tbsp less sodium soy sauce
25 grams of coarsely chopped cilantro
1 bunch kale, roughly chopped
150 grams of sunflower seeds, peeled

How to make:

Steam the rice as usual, but use broth instead of water. While waiting for the rice to cook, heat the sesame oil in a frying pan over medium heat. Sauté the onions and garlic for 2 minutes.
Enter the tofu, saute until the tofu is browned. Add ginger, mix vegetable, edamame, paprika, soy sauce, coriander leaves. Stir well.
Add the cooked rice. Turn down the heat. Add salt and pepper, soy sauce if necessary, and cover the pan. Let stand for 5-10 minutes.
While the rice is cooking, steam the kale and mix with the sunflower seeds.
Serve "fried" rice with kale "side dishes".