This recipe contains several different kinds of dense vegan protein mixed with spices and a colorful cornucopia of lightly steamed veggies. This energy-dense meal can satisfy any appetite, and is great dish to serve vegan naysayers who ask the hackneyed question “where do you get your protein?” Cooks in under 35 minutes, more or less including veggie prep time.
Rainbow Protein Vegan Stew (serves 4-6)
1 cup quinoa
1 cup red lentils
1 Tbs coconut oil
1/2 cup tempeh
1/4 cup chopped golden or regular beets
2 cups swiss chard
1/4 cup hemp seeds
2 Tbs nutritional yeast
1/2 cup stewed or fresh tomatoes
1 tsp Berbere (a mix of spices–you can substitute curry, turmeric, garlic, onoin and/or cayenne if you’d like)
Chop and peel veggies. Cook quinoa and lentils, and steam everything else. Add in spices, and mix with cooked lentils and quinoa. Enjoy!