I know this isn’t the most original topic but after publishing my recent posts 8 Low-Carb Vegan Proteins and High Protein Vegan Snacks, I’ve been getting a lot of questions from readers about which whole-food plants to pair them with. Below are some of my favorites and ideas on what to do with them.
Cauliflower is the new Kale. I love making Cauliflower Wings and Garlic Knots. When I’m feeling less into cooking I steam some in my ricecooker for 5-8 minutes.
I like to cut them in half, toss with some sesame oil and vegan parm. Then roast in the oven on 375°F (190°C) for 30-ish minutes.
I love Kale in all the ways, but my recent favorite way to devour it is to first saute some Beyond Chick’n in some Melt. Once warm, I add in torn pieces of Kale and stir around until wilted. Then sprinkle with a generous helping of FYH Vegan Parm.
Another super versatile veggie that can be prepared in all the ways. I love to take it glamping. Just pop it into a foil pouch with a little sea salt, pepper and the oil/vegan butter of your choice. And grill until yummy.
Easy right?!?! I like to top a bed of lettuce with a Beast Burger (review here) for a classic burger salad. Sometimes when glamping, we marinade a head of romaine in italian dressing and grill it. (see What Vegan Glampers Eat).
7g Carbs/Cup – Tomatoes 5g Carbs/Cup – Eggplant 5g Carbs/Cup – Cabbage
I like to chop them all up and stick them in a pot to slowcook into a stew. (Recipe here) Add in some vegan sausage for extra protein and flavor to make it a full meal.
Good god I love Rutabaga. If you’ve never had one, the flavor is a cross between a turnip, potato and sharp cheese. Try making my recipe for Rutabaga Puree that was featured on Tofutti.com. Fun fact: Ithaca, NY has an annual Rutabaga Curl which is a fun quirky event.
15g Carbs/Cup – Raspberries 14g Carbs/Cup – Blackberries 13g Carbs/Cup – Strawberries
Eat them as a side dish or toss into a smoothie.
Question of the Day:
Do you have any tips for me on how to eat these veggies/fruits?
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