I need to cook a vegan meal tomorrow

[SparePartz]

No mushrooms
No nuts
Not spicy
Balanced protein
Preferably lowish carb

What would you make?

You have another thread dont you?

I would make a chickpea and roast cauliflower korma.

Here's a recipe for a Vegan Lentil and Quinoa Stuffed Bell Peppers. This dish is nutritious, protein-rich, low in carbs, and free from mushrooms, nuts, and spices.
Vegan Lentil and Quinoa Stuffed Bell Peppers
Ingredients:

1. 4 large bell peppers (any color)
2. 1 cup quinoa, rinsed
3. 1 cup green or brown lentils, rinsed
4. 1 medium onion, finely chopped
5. 2 cloves garlic, minced
6. 1 zucchini, diced
7. 1 carrot, diced
8. 1 can (14.5 oz) diced tomatoes
9. 1 teaspoon dried oregano
10. 1 teaspoon dried basil
11. 2 cups vegetable broth (low sodium)
12. Salt and pepper to taste
13. 2 tablespoons olive oil
14. Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
4. Cook the Lentils: In another saucepan, combine the lentils and 2 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender. Drain any excess liquid.
5. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent. Add the diced zucchini and carrot to the skillet and cook for about 5-7 minutes, until they are tender. Stir in the cooked quinoa and lentils, diced tomatoes (with their juice), oregano, basil, salt, and pepper. Mix well and cook for another 5 minutes until everything is heated through.
6. Stuff the Peppers: Place the bell peppers in a baking dish. Fill each pepper with the quinoa and lentil mixture, packing it down gently.
7. Bake: Pour about 1/2 cup of vegetable broth into the bottom of the baking dish (to keep the peppers moist). Cover the dish with aluminum foil. Bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly browned on top.
8. Serve: Garnish with fresh chopped parsley before serving.

How much protein per portion are the peppers?

Are you an AI bot?

My vegan dinners include

Chick pea and lentil curry
Vegan shepherds pie (lentils and veg in place of mince)
Stir fry tofu with rice and loads of veg
Vegan lasagne (I buy a jar of vegan bechamel but there's recipes online to make it)
Vegan burger and chips (not very healthy 😁)
Bolognese using vegan mince (I know lots of people don't like the meat replacements!)

Falafel burgers, lots of recipes online. Use peanut butter instead of tahini.
Also curries don't need to be spicy, I leave most of the chilli out sometimes.

A lovely sweet and sour stir fry with rice noodles.

This with tofu instead of feta

https://www.bbc.co.uk/food/recipes/pan-roast_lime_feta_and_27230/amp

Its the summer (dispite the rain) I would do a big mezze plate with warm pitta bread.

Green salad, rice/couscous, roasted sweet potato, cherry tomatoes, hummus, roast sliced pepper, red pesto, vegan coleslaw, grated carrot with coriander, cucumber oil and dill salad, vegetable pakora. Sweet and sour sauce, olive oil and balsamic vinegar. This is good for the low carb too as you can just avoid the bread/rice.

Vegetarian moussaka. Aubergines, potatoes, tomato sauce with onions, garlic etc, cumin, tiny bit of cinnamon and use cooked lentils or chickpeas instead of meat. Or just use extra veg like courgettes, spinach, asparagus in the red sauce. You can use ricotta if you don't want to make a roux based sauce.

The regularly recommend burnt aubergine chilli, serve it with coconut yoghurt, guacamole, salsa, nachos etc. Plenty of protein and it’s delicious https://www.bbcgoodfood.com/recipes/burnt-aubergine-veggie-chilli

I’d just do something like lentil bolognaise and they can have it with salad or a smaller portion of pasta,

Look for Amanda ducks on YouTube. So many great recipes!

You could make-

A curry but with chickpeas instead of chicken. Sainsbury's naan bread and mango chutney is vegan, as is coconut milk

Spag bol but with vegan mince

Pasta with chickpeas and pesto (Sainsbury's sell vegan pesto)

Aldi do the best tofu for 99p. That with stir fry, jacket potato or anything really.

So many possibilities