Easy, High Protein Veggie Bowl
Lupin Veggie Bowls are one of my "go to" meals ever since becoming Vegan. I love that Lupin takes on the flavor of any spices you add, and that I can easily stay within my macros while getting a nutrient-dense meal. Naturally gluten free, high in natural legume protein and probiotic fiber, lupin is wonderful source or iron, magnesium and more!
Serving Size: 3-4 Prep Time: 5 minutes Cook Time: 10 minutes
- 160 grams Luptopia Protein Crumbles
- 1/4-1/2 c TB Low sodium vegetable broth
- 16 oz. of organic baby bella mushrooms, sliced
- 2-3 medium carrots, diced
- 1/4 cup onion, diced
- 1 bell pepper, any color,diced
- 2-4 carrots, diced
- 1/2 cup chopped cabbage
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 TB crushed red pepper
- Salt, Pepper to taste
- 1-2 tsp Onion Salt
- 1 tsp garlic powder
- 1 tsp Red Pepper flakes (omit if you don't like spicy)
- In medium pan, heat 1/4 cup vegetable broth, crushed red pepper, salt and pepper, along with all chopped veggies. Simmer on med high until veggies are tender/onions are translucent. (SEE TIPS). Add in extra veggie broth, as needed.
- Combine Luptopia Protein Crumbles, onion salt, garlic powder and salt and pepper, to taste.
- In separate medium pan, add 2 c of water to Luptopia Protein Crumbles.
- Bring heat to simmer and cook crumbles in pan for 3 minutes, stirring frequently.
- If broth dries before 3 minutes is up, add in water or more veggie broth.
- Remove from heat and drain any excess broth or keep cooking in pan on lower temp to dry up any excess moisture.
- Fluff with fork and add any additional onion salt as desired.
- Serve in bowl with cooked veggies and fresh grape tomatoes for a nutrient-dense, high protein meal!
- If you prefer a bit more texture in meals like I do, add the cabbage, squash, carrots and zucchini after 2-3 minutes of cooking mushrooms and onions. This will warm them and keep them slightly crisper for a better balance of texture (as opposed to all veggies being soft).
Don't have Luptopia Protein Crumbles?