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Try this vegan protein bowl for a filling, savoury breakfast. This recipe uses carrots, courgettes, and walnuts, giving you a nutritious, feel-good start to your day! Consider making larger batches and storing in the fridge for up to a week for when you’re on the go.

Want to add more fibre to this wholesome dish? Pair with a glass of plant milk mixed with a sachet of Acazen acacia gum powder, Alpinia’s 100% plant-based fibre supplement. 

Vegan protein bowl

Recipe

Number of servings: 1

Serving size: 400 g

Ingredients:

  • 100 g Carrots
  • 150 g Courgette (zucchini)
  • 100 g Tofu
  • 30 g Walnuts
  • 15 ml (1 tbsp) Olive oil
  • 4 g Pepper
  • 2 g Salt
  • 4 g Thyme

Steps:

  1. Wash the carrots and courgettes. Peel the carrots and cut them and the courgette into thick elongated slices.
  2. Cut the tofu into cubes.
  3. Put the carrots in a pan and sauté with some water over medium-low heat for 5 minutes
  4. Add the courgettes; then add the walnuts and some oil and stir-fry for 7 minutes.
  5. Add the tofu and spices and fry for 5 more minutes.
  6. Serve!

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