How Cheap For Aldi Full Day Of Vegan Fitness Meals

Описание: As a vegan PT and Nutritionist, I'm often asked how it is possible to eat a protein and micronutrient-rich diet while on a budget. In today's full day of eating video I leverage cut-price supermarket Aldi and online supplements store MyProtein to show how easy it can be...

00:00 Intro
00:28 Blueberry & Walnut Oatbake (£2.94)
04:50 Crispy Shredded Tofu with Creamy Pasta Salad (£2.90)
12:30 Rosemary & Red Onion Sausages with Mashed Potato & Beans (£2.51)

Macros are detailed in the video! For the pasta salad, I got the protein & carbs mixed up! :(
Written recipes below...

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** Recipes **

Walnut and Blueberry Oat Bake (serves 2)

Ingredients

2 scoops protein powder (70g)
110g oats
130g oat flour
1 tsp cinnamon
1 tsp baking powder
2 medium ripe bananas
250ml soy milk
40g walnuts, crushed
160g raisins
150g frozen blueberries
1 tbsp ground chia seeds
1 tbsp ground flax seeds
2 tbsp soya yoghurt (for serving)
70g raspberries and blueberries (for serving)

Method

Preheat the oven to 180C/155F.
Line an 8 x 8-inch baking pan with parchment paper.
In a bowl, combine the protein powder, oats, oat flour, cinnamon and baking powder.
Mash the bananas in another bowl and combine them with the soya milk.
Add this mixture to the bowl of dry ingredients and combine well.
Add in crushed walnuts, raisins, blueberries, chia and flax and gently mix one last time.
Transfer the mixture to the prepared pan and press down evenly and firmly.
Bake in the oven for 20 minutes, or until lightly golden.
Allow to cool for 10 minutes and then cut into 2 servings.
Serve with some soy yoghurt and fresh berries (optional)


Crispy Shredded Tofu with Creamy Pasta Salad

Ingredients

Crispy tofu

200g firm tofu
1 tbsp tamari or soya sauce
2 tbsp water
½ tsp onion powder
1 tsp garlic powder
½ smoked paprika
Pinch of black pepper
½ tsp maple syrup

Salad

1 spring onion
4 cherry tomatoes
⅕ cucumber
30g red cabbage
75g salad leaves

Dressing

1/4 can cannellini beans
20g cashews
½ tsp onion powder
½ garlic powder
½ tsp wholegrain mustard
1 tsp lemon juice
Salt and pepper to taste
50ml water
125g red lentil pasta


Method

Preheat the oven to 200C/400F.
Shred the tofu.
To a bowl add the tamari, water, onion powder, garlic powder, smoked paprika, salt and pepper and mix.
Add the tofu, mix and then add to a baking tray lined with parchment paper.
Bake for 20-25 minutes, flipping halfway.
Chop the salad and add it to a bowl.
To a blender add the cannellini beans, cashews, onion powder, garlic powder, mustard, lemon juice, salt, pepper and water. Mix until smooth.
Cook the pasta and then drain and rinse it under cold water.
Add to a bowl, pour on the sauce and mix. Add the pasta to the salad and mix again.
Lay a bed of leaves on a plate. Top with the pasta salad and the crispy tofu.


Rosemary & Red Onion Sausages with Mashed Potatoes & Beans

Ingredients

300g potatoes (keep the skins on)
4 vegan sausages
100g cavelo nero
150g mushrooms
Splash of soya milk
1 can baked beans

Method

Preheat the oven to 180C/355F.
Place the sausages on a baking tray lined with parchment paper and bake for 16 minutes.
Wash and chop the potatoes and add to a steamer tray.
Wash the cavelo nero, chop and add to a second steamer tray along with the mushrooms. Steam for 10 minutes.
Mash the potatoes with a little splash of soya milk, salt and pepper.
Heat the baked beans and serve with the sausages, greens, mushrooms and mashed potatoes.

Enjoy!

Full macros in video.


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