Vegan-first picks
Fitness-friendly recipes with full macros. Vegan to omnivore, 5 min snacks to 6-portion batch cook.

5-min night-before pudding — chia + soy milk + cocoa + vanilla. 13 g plant protein, 14 g fiber, 5 g omega-3 ALA, hits 53% calcium NRV.

35 g protein, 11 g carbs. Spiralised zucchini stands in for pasta.

34 g protein, 10 g carbs. The taco bowl without the carb hit.

40 g protein, 6 g carbs. One-pan dinner, leftovers reheat well.

40 g protein, 8 g carbs. Whole30-compliant.

45 g protein, complete carbs from quinoa, healthy fats from avocado.

48 g protein in a pita. Make 4 lunches at once.

42 g protein. Peruvian-style stir-fry over quinoa instead of fries.

Cheap, hearty, 14 g vegan protein. Soviet-childhood comfort food made better.

Parsley-forward Lebanese salad — fresh herbs are the star, bulgur is a backup. Bright, fresh, makes a perfect side or light lunch.

Vegan, 18 g protein, 13 g fiber per serving. Freezes for weeks.

One-pot, 16 g protein, freezer-friendly. Cheap and filling.

30 g protein, low carb. Freezes well for 4 portions.

Roasted sweet potato + chickpeas + brown rice + massaged kale + tahini drizzle. 22 g plant protein, 18 g fiber, hits 32% iron NRV in one bowl.

18 g protein, 13 g fiber. Walnuts give it the Georgian signature richness.

One-pot, freezer-friendly, 18 g protein and 12 g fibre per serving. Tastes better on day 2.

38 g protein per portion, freezable.

30 g protein per serving, freezes well. Serve over pasta, zoodles, or just with bread.

4 lunches done in 40 min. 42 g protein per pack. Reheat at work without smell drama.

Quintessential comfort soup — tender chicken, herb-scented broth, egg noodles. 28 g protein per bowl. Freezes for sick days.

25 g protein, freezer-friendly. Restorative for cold days.

Black-bean-based fudgy brownies — 11 g protein per square, no flour, freezes for weeks. Tastes like brownies, not beans (promise).

42 g protein per portion. Sunday cook for the whole week.
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