5 High Protein Dinner Ideas for You Who Don't Eat Meat

5 High Protein Dinner Ideas for You Who Don't Eat Meat

5 High Protein Dinner Ideas for You Who Don't Eat Meat

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5 High Protein Dinner Ideas for You Who Don't Eat Meat

Many people are worried about the adverse effects of eating fat. Though dinner is actually a lot of benefits. The fattening side effects of dinner you get from a high-calorie dinner menu. To counteract it, fill your dinner plate with foods high in protein.

Protein is one of the main nutritional pillars in our daily diet. The point is to repair and build body cells, produce energy, also to keep us full longer.

Although meat is a high-protein food source that is most familiar to the ear and on the tongue, those of you who don't eat meat (whether it's because of vegan, vegetarian, abstain from meat, or just get bored looking for interlude) don't need discouraged. There are many high-protein food sources other than meat that you can create for dinner ideas without fear of fat.

Recipe for foods high in protein other than meat

1. Lo Mien edamame

Preparation time: 40 minutes

Portions: 4 people

What you need:

  • 250 grams of spaghetti 100% wheat
  • 300 grams of peeled edamame beans
  • 4 sticks of leaf onion, thinly sliced ​​
  • 4 tablespoons oyster sauce
  • 4 tbsp vinegar
  • 2 tsp sugar
  • 3 tablespoons soy sauce less sodium
  • 2 tablespoons sesame oil
  • A pinch of coarse black pepper powder
  • 2 tablespoons of canola oil (alternative: olive oil or vegetable oil)
  • 2 medium-sized carrots, cut out matches
  • 2 small red bell peppers, cut a matchstick

How to create:

  • Heat water in a large pan until it boils. Add spaghetti and edamame, stirring occasionally until the springy pasta is thick (± 8-10 minutes, or according to the directions on the package). Drain and set aside.
  • In a small bowl, add slices of scallion, vinegar, soy sauce, sugar, sesame oil and powdered pepper. Stir until the sauce mixture is evenly mixed.
  • Heat canola oil in a frying pan over high heat. Add carrots and peppers, stirring constantly until the vegetables soften (± 3-4 minutes). Add pasta and edamame. Stir occasionally until the pasta feels a little crisp, ± 1-2 minutes. Add the sauce, mix well. Serve warm.

2. Saute broccoli mushrooms

Preparation time: 40 minutes

Portions: 4 people

What you need:

  • 300 grams of large portobello mushrooms, slices
  • 1 broccoli, lunch the stem
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce less sodium
  • 1 tablespoon grated ginger
  • 2 garlic cloves, finely chopped
  • 1 tablespoon apple cider

How to create:

  • Heat a frying pan in medium heat. Add olive oil, soy sauce, ginger and garlic. Saute until fragrant.
  • Add the mushrooms, increase the flame and stir until the mushrooms begin to drain the water.
  • Reduce the heat to low heat, let the mushrooms cook for 20 minutes by stirring only occasionally.
  • Add broccoli, raise the heat to medium heat, and stir occasionally for 8 minutes until the broccoli turns dark green. Add apple vinegar, stir and let it cook for a minute.
  • Serve warm with rice or whole wheat pasta.

3. Stir-fry spicy garlic tofu

Preparation time: 14 minutes

Portions: 2 people

What you need:

  • 8-10 dried red chilies
  • 5 cm ginger
  • 1 tablespoon white sesame seeds
  • 1 tsp salt
  • 7-8 siun garlic with the skin
  • 2 tablespoons sesame oil
  • 2 tsp soy sauce less sodium
  • 1 tsp pepper powder
  • 500 grams of hard white tofu, diced
  • Leeks, sliced ​​

How to create:

  • Blend dry chili, ginger, sesame seeds, salt, and white bottom in a blender for 3-4 minutes until it becomes a chili paste.
  • Heat oil in a frying pan over medium heat, saute the chili for 30 seconds. Add soy sauce, pepper, and tofu.
  • Stir until smooth, cook for 2 minutes until the tofu turns golden yellow and crisp.
  • Serve with a sprinkling of chives with warm rice.

4. Red bean soup

Preparation time: 85 minutes

Portions: 4 people

What you need:

  • 3 tablespoons olive oil
  • 1 large bombardment, roughly peeled and chopped
  • 1 large carrot, roughly peeled and chopped
  • 2 celery sticks, roughly chopped
  • 1 large green bell pepper, roughly chopped
  • 1 jalapeno (alternative: large red chili), remove seeds and roughly chopped
  • 4 garlic cloves, roughly chopped
  • 2 tablespoons chili powder, for flavorings
  • 1 tsp paprika powder
  • 2 tsp cumin powder
  • 2 tsp oregano powder
  • 1 canned tomato with its juice
  • 5 cups of vegetable broth
  • 1 can of red beans, drain from the water and rinse thoroughly
  • 125 gram (4.5 ounces) of fresh corn, cheeky
  • Honey or corn syrup, to taste, for flavorings

How to create:

  • Heat the oil in a large pan on medium heat. Add onions, carrots, celery, green peppers, large red chili, and garlic. Add salt and pepper to taste. Stir and saute until the vegetables soften.
  • Add dried and sauteed spices for 2 minutes, stirring constantly.
  • Add canned tmat and vegetable broth. Bring to a boil. Reduce the heat to low heat and cook for 45 minutes. Stir occasionally.
  • Add red beans and corn. Cook for up to 15 minutes.
  • Turn off the heat, add enough honey /corn syrup. Add salt and pepper if necessary.
  • Serve warm with a sprinkling of cilantro, grated cheese. Pour over warm rice.

5. Vegetable fried rice and tofu

Preparation time: 20 minutes

Portions: 4 people

What you need:

  • 75 grams of long-grain or jasmine rice
  • 250 ml of vegetable broth
  • 2 tsp sesame oil
  • 1/2 bomb, roughly chopped
  • 4 garlic cloves, finely chopped
  • 350 grams of solid white tofu
  • 300 grams vegetable frozen mix, leave it at room temperature until soft
  • 1 large bell pepper, roughly chopped
  • 80 grams of peeled edamame beans
  • 7 cm ginger, roughly chopped
  • 4 tablespoons soy sauce less sodium
  • 25 grams of roughly chopped coriander leaves
  • 1 kale bundle, roughly chopped
  • 150 gram kuaci sunflower seeds, peeled

How to create:

  • Steamed rice as usual, but use broth instead of water. While waiting for the rice to cook, heat the sesame oil in a frying pan over medium heat. Saute onion and garlic for 2 minutes.
  • Add tofu, stir-fry until you know brown. Add ginger, mix vegetable, edamame, paprika, soy sauce, coriander leaves. Mix well.
  • Put the rice that is already cooked. Reduce the fire. Add salt and pepper, soy sauce if necessary, and cover the frying pan. Let stand for 5-10 minutes.
  • While cooking rice, steam kale and mix with sunflower seeds.
  • Serve "fried" rice with "side dish" kale.

Also Read:

  • Beware, Food Calories Can Increase Due to Incorrect Cooking Techniques
  • How to Cook Vegetables so that the Nutrition is Not Missing
  • 5 Healthier Choices for Cooking

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