Dinner time is a time that I like to keep the carbs low but the protein intake high.

Here are 3 easy vegan meals that make for a satisfying dinner:

1. Cauliflower Fried Rice- This is so easy and so, so yummy! I love to get the cauliflower from Trader Joe’s, the frozen one or the fresh, because it’s already ready to go.

   • What you’ll need: (this serves 2)

     • 2 cups Chopped up cauliflower

     • about 2 cups of Veggies (you can get creative here)

       • I prefer-

         • 1 cup broccoli

         • handful of spinach

         • 1 cup chopped onions/ peppers

     • 2 tbsp Coconut aminos (an AMAZING soy sauce alternative without all the added sodium)

     • 2 tsp Garlic powder

     • 2 tbsp Olive oil / coconut oil/ avocado oil/ sesame oil

     • 1-2 cup of chickpeas (garbanzo beans)

       • Make sure to drain and rinse before mixing

     • 2 tbsp nutritional yeast

   • Mix everything in a skillet on medium heat for about 10-15 minutes and you’re done!

   • Top it off with a dash of salt and pepper for taste

2. Spaghetti Squash- If you haven’t tried Spaghetti Squash by now, what have you been doing? LOL. No, but really. It’s super yummy and it tastes like pasta, well, kind of, maybe not completely, but it’s a GREAT substitute if you’re trying to keep it tight, if you know what I mean, lol.

   • What you’ll need: (serves 2)

     • Squash- cup in half like this

       • Scoop out in the seeds with a spoon or fork (this can get a bit messy, fyi lol)

     • 1 tbsp olive oil/ coconut oil/ avocado oil

     • 1 tbsp garlic powder

     • 1-2 cups of marinara sauce (depending on how much you want)

     • 2 tbsp nutritional yeast

   • Place olive oil and garlic powder onto inside of squash

   • Place parchment paper onto a baking tray

   • Place both pieces of squash face DOWN onto the tray side by side

   • Leave it in the oven for about 45 minutes— until it’s a bit brown

   • Once it’s ready, using 2 forks- one is holding the squash up, the other is scraping the inside to get the ‘spaghetti’ squash out

     • I do this over a bowl because the squash is very hot once it’s out of the oven, or you can wait until it cools down to do the step above

   • Heat up a skillet on medium heat

   • Place squash onto the skillet

   • Mix the squash with marinara sauce

   • Toss with some salt and pepper for taste

   —SIDE TIP: if you’d like to add more protein to this dish, feel free to add some tempeh, you can crumble it in or slice it.

3. Lettuce Cups with sauteed veggies and lentils- This is so easy and so yummy!

   • What you’ll need: (serves 2)

     • About 8-10 romaine lettuce cups (wash before use)

     • about 2 cups of veggies-

       • 1 cup shredded carrots

       • handful of spinach

       • 1 cup of chopped onion and peppers

     • 1-2 cups of lentils (again, make sure to rinse before cooking)

     • 2 tbsp of coconut aminos (yes this is the best sauce ever, lol)

     • 2 tbsp of olive oil/ coconut oil/ avocado oil

     • 2 avocados

   • Sauteed all ingredients, except the lettuce cups and avocado, together in a skillet over medium heat for about 15 minutes

   • Place all ingredients into the lettuce cups

   • Top with avocado, cilantro, salt, and lime!

   …and VOILA!

There you have it!

Like these food sharing posts? Let me know in the comments! :)

Love you all,

Ash x