What does your vegetarian meals look like on IF?

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I’m vegan and my main go to meal is sweet potato chili. It has black beans, sweet potato, chia seeds, onion, bell pepper, mushrooms, peas, and veggie broth with nutritional yeast, garlic, hot smoked paprika, and chipotle powder… It’s delicious and high in fiber and protein

Answer

So this week my meal plan is:Miso noodle soup with peppers, snow peas, carrots, tofu

A warm “salad” with spinach, sweet potatoes, edamame, quinoa, tofu with peanut sauce

Fettuccine Alfredo with spinach and artichokes

Split pea soup (no meat)

Black bean bowl with rice, roasted peppers and carrots, avocado, spinach, lime dressing

A lot of those could be even more veggie-ful if wanted.

I usually eat leftovers for lunch or raw veggies with hummus, nuts, and an apple or banana, sometimes with peanut butter for a snack

Answer

lentils / beans.

Soak your beans 24 hours / 12 hours fo rlentils.

Throw a load of onion / garlic / greenpepper / tomato in a blender. Blend

Add blended mixture and soaked legumes into pressure cooker, add a bit more water. Pressure cook for 30-60 minutes (more for beans).

Serve with rice / quinoa + salad :thumbsup:

Other than that, veg curries. If you going to cook veggy, I cannot recommend a pressure cooker enough. Reduces cooking time, saves money (dried beans not tin). Everything is just better.

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For dinner i often make udon noodels with different veggies (onion, carrot, bell pepper and leek for instance) with seasoning, soya sauce and maybe some terriaky or something. I stirr fry an egg and punt peanuts in there. Very filling and tasty 😋

Answer

I am a life long vegetarian and other than reducing sugar and simple carbs, what i eat hasn’t changed much since I started IF.

Here’s a sample of my meals from this week:1.Brown Rice, lentil soup, kidney beans in tomato sauce, and egg plants cooked in Indian style

2. Stir fried noodles with onion, zuccini, brussel sprouts, bell peppers and fried tofu.
3. Brown rice stirfried with tofu and arugula and avocado
4. Arugula, tomato, chick pea salad with some nuts and cheese.

I also keep bags of frozen vegetables like edamame, mixed vegetables, brocolli that I can use for stirfries and soups.

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