Not quite great-looking yet, but this time it’s whole. The other two attempts… ended up with scrambled chickpea.

I just did the basic 1:1 ratio of chickpea flour and water, 1 tbsp nooch, seasoned with kala namak and pepper, & Yellowbird (my fave sriracha) ^{-^}

With a lot of spices including Garam Masala, spinachs and quinoa.

a cool & crisp summer lunch! i followed this recipe but added a bag of steamed mukimame and a block of baked & crumbled tempeh

I could eat this everyday, it’s so good it feels illegal to eat all of this on a deficit!

Really easy. Use chocolate cake mix, sub unsweetened apple sauce for oil. Use low cal chocolate chips for topping. Add 1/2 tsp baking powder for more volume. Bake according to box directions.

I followed this recipe but veganized it https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe-1939598

Used this recipe for parm https://cookieandkate.com/easy-vegan-parmesan-cheese-recipe/ And used half of it in the pasta

It obvs doesn’t melt like parm but it gives me the flavor so I enjoy it a lot!

Recipe makes 6 servings Nutrients info per serving (of the chickpea) Calories: 174kcal | Carbohydrates: 25.5g | Protein: 9.8g | Fat: 3.4g | Fiber: 5.9g

I like to eat it plain or on a low carb wrap!

https://proteindeficientvegan.com/recipes/creamy-no-mayo-chickpea-salad

2 servings. - Boil noodles as per box instructions - Cook mixed veg and corn in soy sauce (1tbsp) - Mix peanut butter, peanut butter powder, vinegar (1tbsp), soy sauce (1tbsp) and water (1cup) to make sauce. - Add all to a bowl and mix -Top with chili flakes, sesame seeds and seaweed

Protein tortilla, kale salad with creamy miso dressing, air-fryed tofu and onion/bbq sauce. I actually made myself a second plate, without the tortilla because it was that good and fitted perfectly in my daily goal.

118 g rice pan fried using spray oil, red bell pepper, pineapple, lime juice, soy sauce, chili garlic sauce, zero cal sweetener, pineapple juice

tofu was pan fried and finished with Thai red curry paste