High-protein vegan meal plan

• •80 g rolled oats
• •300 ml soy milk
• •1 scoop (30 g) pea protein powder
• •1 medium banana, sliced
• •2 tbsp peanut butter
• •Pinch of cinnamon

Simmer oats in soy milk for 4-5 minutes, then stir in protein powder off the heat. Top with banana, peanut butter and cinnamon. Make a few jars of base oats ahead and reheat.

• •1 large apple, sliced
• •1 tbsp almond butter

Slice the apple and pack it with the almond butter in a small container. Add a squeeze of lemon to prevent browning.

• •300 g cooked brown rice (about 1.5 cups)
• •240 g canned black beans, drained and rinsed
• •150 g extra-firm tofu, cubed
• •1/2 avocado
• •1/2 cup corn kernels (frozen is fine)
• •1/2 bell pepper, diced
• •3 tbsp salsa
• •1 tsp smoked paprika and 1/2 tsp cumin
• •Lime wedge

Toss tofu with paprika and cumin, then bake at 200°C for 20 minutes or pan-fry until golden. Assemble over rice with beans, corn and pepper. Add avocado and salsa fresh when serving.

• •150 g unsweetened soy yogurt
• •1/2 cup mixed berries (frozen is fine)
• •1 tsp chia seeds

Spoon the yogurt into a container and top with berries and chia. Stir and enjoy.

• •200 g tempeh, sliced
• •100 g dry soba noodles
• •150 g broccoli florets
• •100 g sliced carrot and red pepper
• •80 g shelled edamame
• •1 tbsp toasted sesame oil
• •2 tbsp soy sauce (or tamari)
• •1 tbsp grated fresh ginger
• •2 cloves garlic, minced
• •1 tsp maple syrup

Cook soba per package directions and drain. Brown the tempeh in sesame oil, add the vegetables, edamame, ginger and garlic, and stir-fry for 5-6 minutes. Toss with the noodles, soy sauce and maple syrup.