Category: High protein vegan recipes
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Leftover pie
Last time I made oven baked butternut squash I was left with a lot of filling (beans, tofu, scooped out butternut squash), and this I baked into a savory leftover pie. To say the least, this leftover pie requests its own post. I make it that often. It´s so easy to throw together a crust,…
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Oven baked butternut squash
Oven baked butternut squash takes forever to make but is my absolute favorite, when it comes to fall-winter dishes. I spent two hours in the kitchen preparing this dish and it didn´t even come out as good looking as last time I made it. Sometimes this dish clearly turns evil and comes out looking like…
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Greek chickpea soup
Here you go! This low effort chickpea soup is perfect for lunch! Dried chickpeas require soaking overnight, but this soup is otherwise fast and easy to make. Olive oil gives the broth a soft, velvety texture, and lemon juice and garlic bring out the sting in it. Some would argue that chickpeas aren´t really that…
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White bean and zucchini soup
This soup is supposed to be green, not green as in greenhouse gas or greenwashing, but green as in chopped up parsley. This soup is a good choice for weekday lunch or hasty dinners. Total time: 30 mins Servings: 5 Equipment: blender Ingredients: How to make white bean and zucchini soup: Carb, dietary fiber, protein…
The Nutty Butcher 