NUTRITION – Vegan Fitness Academy

REAL FOOD. WHOLE FOOD PLANT-BASED. NO BORING SALADS.

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Meal plans range from 1600 – 2000 calories per day, depending on your health and fitness goals.

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Super yummy and cosy potato curry! I love this rec

Super yummy and cosy potato curry! I love this recipe because it’s packed full of flavour and great for a dinner to enjoy on a cold, gloomy evening. I make this all the time and love to serve it with a side of fluffy rice. Let me know if you try it out! Hope everyone has had a good week 💜

Gluten-free vegan potato curry
2 cloves garlic, minced
1/2 large onion, chopped
1 tbsp tomato paste
5 oz fresh tomatoes, chopped
14 oz potatoes, diced
1 can coconut milk
1 tbsp curry powder
1 tsp turmeric
1 tsp garam masala
1 cup spinach
1/2 cup green peas
Salt and pepper to taste
Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Then, add the tomato paste and sauté for 1 minute more to coat. Now add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, before adding the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat for around 15 minutes, or until the potatoes are fork-tender. At the last minute, add the spinach and the green peas, stirring until the spinach has wilted. Season to taste with salt and pepper before serving.
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Ty @earthofmariaa
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#vegancurry #curry #vegandinner #plantbased #comfortfood #dairyfree #glutenfreevegan #beautifulcuisines #bestofvegan #feedfeed #glutenfreerecipes #eatplants #vegetarianfood #vegancooking #plantbasedrecipe #goodmoodfood #plantpowered #foodography #veganfoods #plantbasedvegan

My VEGAN Xmas Roast! It was amazing! @colessuperma

My VEGAN Xmas Roast!
It was amazing! @colessupermarkets Plant Based Xmas Roast, roast potato, pumpkin, peas + corn. Even the non-vegans were a fan!

🔥 3-in-one - Sweet, Spicy, Saucy Noods🍜😍

🔥 3-in-one - Sweet, Spicy, Saucy Noods🍜😍
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📸 + Below recipe by @thefoodietakeaflight
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These were so easy to put together and they’re a perfect blend of sweet and spicy. You can also of course adjust the sauce measurements depending on your flavour preference, and add in tofu and whatever vegetables you’d like.

This is one of those really flexible noodle recipes that you can make with whatever noodles you have too. I used instant ramen noodles (of course those that don’t come with sauce packets) and added some tofu and cabbage. You’ll find the recipe below 🙂 enjoy!

Sweet, Spicy, and Saucy Noodles
Good for 2 servings
INGREDIENTS
2 (70g each) uncooked ramen bricks or other noods of choice*
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping
SAUCE
3/4 cup room temperature vegetable broth or water
3 to 4 tbsp soy sauce, adjust according to desired taste
1.5 tbsp corn starch
2 to 3 tbsp maple syrup or sugar, adjust according to desired sweetness
1/2 tbsp gochujang or korean chili paste, feel free to sub with other chili sauce and adjust according to desired heat
1 tbsp lemon juice or rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil or neutral oil

1. Mix all sauce ingredients in bowl until well incorporated. set aside. Boil a pot with water. Add in noodles & cook until still very chewy.
2. While the noodles are cooking, heat a pan. Saute veggies or tofu in some oil. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
3. Add in the noodles and mix in the sauce* (see notes). Cook over med. high heat until the noodles absorb the sauce & sauce thickens. Season with salt to taste, if needed.
4. Garnish w/ sesame seeds and spring onions, if desired. Enjoy while hot!
Notes:
*I transferred the noodles directly from the pot of water to the pan so if you're using drained noodles, ensure you drain them fully!

I don’t post desserts often, but this one looks

I don’t post desserts often, but this one looks amazing! Recipe @andreeasbreakfast thanks for sharing, I cannot wait to try this one!
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CHOCOLATE HAZELNUT TART (recipe for a 20 cm shallow tart tin)
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For the crust:
🍫 25 g almond flour
🍫 30 g coconut flour
🍫 75 g pitted dates
🍫 40 g dessicated coconut
🍫 1 tbsp cacao powder
🍫 35 g raw hazelnuts
🍫 1 tbsp hazelnut butter
🍫 1 tbsp cold coconut oil
🍫 1 tsp vanilla extract
🍫 a pinch of salt
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Add all ingredients into a food processor and blend on medium speed until they combine and resemble a wet coarse sand. Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and walls of the tin. Place the crust in the fridge to cool.
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For the filling:
🍫 200 ml coconut milk
🍫 125 g dark chocolate
🍫 100 g semi-sweet chocolate
🍫 1 tbsp hazelnut butter
🍫 1/2 tsp agar agar
🍫 1 tsp vanilla extract
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In a medium pot add the coconut milk and agar agar. Whisk a little bit, then place the pot on medium heat and bring it to a boil. Once the milk starts to boil, turn the heat on low and let it simmer for 5 minutes. Turn off the heat, add in the chopped chocolate, hazelnut butter and vanilla extract and let everything sit for a couple of minutes, then mix until the chocolate melts and the filling is smooth. Let it cool for 10 minutes.
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To assemble the tart:
Take the crust out of the fridge and pour over the slightly cooled chocolate filling. Place the tart back in the fridge to cool for at least 4 hours (I usually let mine set over night).

Chestnut mushrooms sticky rice bowl by @woon.heng 😋 This bowl is so incredibly comforting and satisfying! Get the recipe:

Recipe:
Recipe (yields 4-5 servings)⁣⁣⁣
🌱Ingredients:⁣⁣⁣
- 2 cups of glutinous rice (rinse until water turns clear, and soak overnight or up to 4 hours, then drain well)⁣⁣⁣
- 1/2 cup roasted chestnut⁣⁣⁣
- 1/4 cup sliced Chinese/Shiitake mushrooms⁣⁣⁣
- 7-8 small shallots (~100g), finely sliced⁣⁣⁣
- 2 teaspoons sesame oil⁣⁣⁣
- oil, salt to taste⁣⁣⁣
- chopped scallion & fried shallots⁣⁣⁣
- water⁣⁣⁣
⁣⁣🌱Sauce: 3 tablespoons soy sauce, 2 tablespoons Chinese cooking wine/vegetable broth, 1/2 tablespoon stir fry sauce, 1 teaspoon thick dark soy sauce for color (optional), 1-1.5 teaspoon salt, 1/2 teaspoon white pepper⁣⁣ (use gluten-free sauces if needed)⁣
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1. In a heated non-stick pan with 3 teaspoons of oil, sauté shallots until fragrant, then add mushrooms and continue to sauté until aromatic.⁣
2. Add the sauce and continue to cook until well combined & drizzle the mixture with sesame oil. Turn off the heat and set aside. ⁣
3. Place drained glutinous rice in a heat safe proof bowl and add 1 cup + 1/3 cup water. Then, top rice with the mushrooms mixture and chestnut.⁣
4. Steam rice over high heat for 30-35 minutes. Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season to your preference. Then, steam for another 20-25 minutes. (Be sure you have enough water for steaming). Note: some brands have a softer rice texture, in that case, please adjust the cooking time. ⁣
5. Turn off the heat and let it cool off, top with fried shallots and chopped scallions before serving. I paired it with some sautéd bok choy.⁣⁣⁣
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If you're looking for plant-based recipes and inspiration, head on over to our website www.veganbowls.com!
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#plantbasedfood #healthy #veganfoodshare #veganrecipe #veganbowls #vegansofig #veganrecipes #plantbased #whatveganseat #veganfood

Hello December and hello orange season! 🍊I have

Hello December and hello orange season! 🍊I have been craving Sticky Orange Tofu for a while, and now that oranges are officially back in season, I finally got around to making some. 😁The sauce is fruity, sweet, gingery, just a bit tangy, and a whole lot delicious! 🧡
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Sticky Orange Tofu Strips with Broccolini and Rice

Orange Sauce:
1 cup orange juice
Orange zest from one medium orange, (organic and untreated)
1 tbsp grated ginger
3 large garlic cloves, grated or finely minced
1 tbsp neutral cooking oil (I like avocado)
1/4 cup light brown or coconut sugar
2 tbsp coconut aminos or light soy sauce (or salt to taste)
2 tbsp rice vinegar
1.5 tbsp cornstarch, diluted in 1/2 cup of water

Plus:
1 block of super firm tofu, cut into slices * (see notes)
1 tbsp avocado oil (optional)

Heat up oil in a small sauce pan, and fry ginger and garlic for about 1 minute. Add sugar, orange juice and zest, vinegar, and coconut aminos, and bring to a boil. Stir in cornstarch slurry and whisk until sauce begins to thicken, then continue to simmer for 5 minutes.

Cut tofu into slices, and pan fry the strips with some oil from both sides until browned. (If you have a good nonstick pan, you can omit the oil)
Add about half of the orange sauce and simmer until tofu is sticky and caramelized.

I served my orange tofu with sautéed broccolini, rice, scallions, sesame seeds, and the remaining sauce!
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Tofu Tips: I recommend freezing the whole block of tofu first, then defrost it and carefully squeeze out all extra liquid for great texture! Don’t worry about the small crumbly bits. Just fry them as well, they get extra crispy!
When short on time, press tofu slices between 2 cutting boards and a clean kitchen or paper towel, or pat them dry. Tempeh would be a great alternative!

Sauce Tips:
If the sauce thickens too much once it cools, stir in a few extra tablespoon of water or orange juice until smooth.
For the spicy food lovers, simply add some chili flakes or chopped chili to the sauce! Recipe from @plantbased.traveler 💞

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