3 Amazing Vegan Recipes for Weight Loss

By | July 29, 2009

Vegetarian meal plans, vegan meal plans, vegetarian recipes, vegan recipes

Despite the fact that there are vegetarian and even vegan bodybuilders and fitness competitors, you’re probably still
skeptical that men and women can eat AMAZING food on a vegetarian meal plan and lose weight.

With permission from the author, Kardena Pauza, I’m able to share 3 awesome recipes from her Easy Veggie Meal Plans.

1) Strawberry-Mango Smoothie – 385 calories

1 cup strawberries stemmed
1/2 mango peeled
3/4 cup/6 oz Almond milk or Raw almond yogurt
4 Brazilian Nuts (Raw & Soaked)
2 tsp agave or brown rice syrup or Really Raw Honey, or 2-3 Dates
1 medium sized Cucumber
1 tsp NutriBiotic Vanilla Brown Rice Protein Powder (optional)
Add ½ Cup Water and blend together
Optional: Dash Stevia, water, ice to taste only

Place all ingredients in a high powered blender. Add several cubes of ice if desired and blend until smooth. Continue adding ice until desired consistency is reached. Pour into glass and garnish with mint leaf as option.

2) Breakfast Quinoa – Calories 369, Carbs 46g, Protein 15g, Fat 13g

1/4 cup uncooked quinoa
2 Tbsp hemp seeds
1/2 cup unsweetened almond milk or fresh made almond milk
1 Tbsp raisins
1 med fresh peach
¼ teaspoon vanilla extract
Stevia or agave nectar to sweeten

Rinse quinoa and combine with almond milk and water. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in the remaining ingredients and place in food processor or blender and puree slightly. Ready to eat.

3) Portobello Mushroom Burger – 365 Calories

1 Portobello mushroom cap
¼ cup balsamic vinegar
1 tsp olive oil
dash  teaspoon dried basil
dash  teaspoon dried oregano
dash  tablespoon minced garlic
1 oz (2 tbsp) sharp cheese or vegan cheese
1 tablespoons bottled teriyaki sauce
1 slices of Ezekiel bread
1 cup of tomato (slices)
Sea salt and pepper to taste

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat.

Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

And remember, if you don’t want to, you don’t have to go vegetarian everyday, but in this day of “agri-business”, “factory farming”, “E.coli outbreaks”, and “industrial agriculture pollution”, there’s a lot to be said about building a better body without meat.

For more of Kardena’s vegetarian recipes and meal plans, check out her Easy Veggie Meal Plans

Let me know what you think of them!

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