These Amazing Lentil Energy Balls from The High Protein Vegan Cookbook by Ginny Kay McMeans are sweet rather than savory, and they’re the perfect afternoon snack!
If you’ve been vegan for longer than ten seconds, you’ve encountered the pesky protein question. For some reason, most of us grow up thinking that protein only comes from meat. Of course, that couldn’t be further from the truth, as protein can be found in great abundance in the beans, grains, and yes, vegetables.
In her new book The High Protein Vegan Cookbook, Ginny Kay McMeans not only explains a where vegans get their protein, she also explains how to build muscle, how to lose weight, and what the best foods to eat to achieve a strong, healthy body. Ginny dispels protein myths, and clarifies how much of it we actually need – which isn’t as much as most people think! She gives the lowdown on tofu, tempeh, and seitan, too. She’s also included a handy chart with common foods and how much protein a serving size contains.
And of course, there are recipes. The High Protein Vegan Cookbook contains 125 mouthwatering recipes for high-protein meals. These dishes will take you from breakfast all the way through to dinner, with snacks, appetizers, salads, soups, and sandwiches included. You’ll find such scrumptious recipes as Black Bean Tempeh Nachos with Cashew Cheese, Southwest Scramble Breakfast Burrito, Portobello Mushroom Gyro, and Slow Cooker Seitan Bourguignon. These recipes are all made with whole-food ingredients that can easily be found in just about any grocery store. There isn’t a speck of protein powder in sight!
Ginny has also included a chapter dedicated to making seitan, and it’s much easier to do than you might think. In no time at all, you’ll be cooking up Slow Cooker Maple Breakfast links, Steamed Seitan Smoky Nuggets, and Pressure Cooker Thai Nuggets.
- Power-Up Appetizers
- Breakfast Power
- Lunch Bowls, Chilies, and Sandwiches
- Portable Snacks
- Protein-Packed Dinners
- Let’s Make Seitan
Whether you’re a new vegan and want to make sure you’re getting enough nutrients in your diet or you’re a seasoned vegan looking for some new recipes to add to your collection, The High Protein Vegan Cookbook is for you!
- ½ cup lentils
- ½ cup dairy-free chocolate chips
- 2 cups quick-cooking oats
- ¼ cup sunflower seed kernels
- ¼ cup raw shelled hempseed
- ¼ cup unsweeted shredded coconut
- ½ cup almond butter
- ½ cup maple syrup
- Rinse and drain the lentils. Place 1 cup water and
- the lentils in a medium-large saucepan. Bring to
- a boil over high heat. When the water comes to a
- boil, turn down to medium high and cook for 20
- to 25 minutes or until the lentils are tender. All the
- water should be absorbed. Set aside to cool.
- Add the chocolate chips, oats, sunflower seeds,
- hempseed, and coconut in a large bowl. Mix in
- the cooled lentils. Add almond butter and maple
- syrup. Mix well. Form into thirty-six balls and
- place in a glass container with a lid.
- Refrigerate for about 30 minutes. Store in the
- refrigerator for up to 5 days or freeze for up to
Other recipes from The High Protein Vegan Cookbook include:
- Three Layer Tacos with Kale Slaw
- Fried Tofu with Hoisin and Peanut Sauce Noodles
- Vegan Peanut Butter Bars
- Lemon Strawberry Protein Muffins
- Chickpea Salad Crostini
Review reprinted from Dianne’s Vegan Kitchen with permission.