High Protein Vegan Caribbean Feast

Prepare a vegan-friendly feast with these four high protein meal recipes. The recipes are healthy and yummy and you can serve them for dinner. Add some side dishes such as potato fries or fresh fruits.

1. Jerk Lentils


• 1 red onion (sliced)
• 2 spring onions (chopped)
• 1 thumb ginger (grated)
• 4 garlic cloves (crushed)
• 1 1/2 tbsp jerk seasoning
• salt to taste
• black pepper to taste
• 350 grams dried green lentils
• 400 grams chopped tomatoes
• 600 ml vegetable stock
• 1 tbsp maple syrup


Set a pot over medium-high heat.
Add a little amount of oil and heat it.
Add sliced red onion, chopped spring onions, grated ginger and crushed garlic.
Saute until red onion softens.
Add jerk seasoning and mix to combine.
Add dried green lentils and chopped tomatoes.
Stir and cook until well combined.
Pour vegetable stock.
Season with salt and black pepper to taste.
Add maple syrup.
Stir and mix to combine.
Bring to a boil.
Once it boils, cover the lid and let it cook until lentils are cooked completely.
Once done, remove from the heat.
Transfer to a bowl.
Serve and enjoy!

2. Mac & Cheese


• 2 cup cashew nuts
• 4 cups water
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp mustard
• 3 tbsp tomato puree
• 2 tbsp miso paste
• 1/2 cup nutritional yeast
• pink salt to taste
• white pepper to taste
• 1/3 cup grapeseed oil
• 1/2 tsp turmeric powder
• 1/2 tsp sweet paprika
• 500 grams macaroni pasta
• some breadcrumbs (optional for garnishing)
• salt and black pepper to taste (optional for garnishing)


Soak the cashew nuts in water for at least 30 minutes.

Prepare a blender.
Add soaked cashew nuts into the blender.
Pour water.
Season with garlic and onion powder.
Add mustard, tomato puree, miso paste and nutritional yeast.
Sprinkle pink salt and white pepper to taste.
Blend until smooth and well combined.
Add grapeseed oil, turmeric powder and sweet paprika.
Blend to combine.
Set aside sauce.

Cook macaroni pasta according to its package instructions.
Drain and rinse.
Transfer macaroni pasta into a baking dish.
Pour the sauce into the dish.
Mix to coat pasta well.
Garnish top with breadcrumbs, salt and black pepper.
Place the dish inside a preheated oven at 400 F.
Bake for 20 minutes.
Once done, remove from the oven.
Serve and enjoy!

3. Channa


• 1 red onion (sliced)
• 1 spring onion (chopped)
• 1 thumb of ginger (sliced)
• 5 garlic cloves
• 1-2 tbsp oil
• 1 tsp cumin
• 1/2 tsp paprika powder
• 1 tsp allspice seasoning
• 1/2 tsp turmeric powder
• 1 tsp curry powder
• splash of water
• 400 grams x 2 cans of chickpeas
• 400 grams chopped tomatoes
• 200 ml coconut milk


Prepare a small-sized blender.
Add sliced red onion, chopped spring onion, sliced ginger and garlic cloves.
Blend until it paste forms.
Set aside.

Set a frying pan over medium-high heat.
Add some oil and heat it.
Add the paste into the pan.
Season with cumin, paprika, allspice, turmeric and curry powder.
Stir to combine.
Add a splash of water to mix the seasonings well.
Stir and cook for 10 minutes.
Add chickpeas and chopped tomatoes.
Pour coconut milk.
Mix well and bring to a boil.
Once it boils, reduce heat to medium.
Let it simmer until chickpeas are cooked.
Remove from the heat.
Transfer to a plate or bowl.
Serve and enjoy!

4. Greens


• 1 red onion (finely diced)
• 1 red bell pepper (diced)
• 2 tomatoes (diced)
• salt and black pepper to taste
• Spanish paprika to taste
• 3 sprigs fresh thyme
• 4 garlic cloves (crushed)
• 1 tbsp tamari
• 400 grams chopped mixed greens (kale and callaloo)


Set a skillet over medium-high heat.
Add some oil and heat it.
Add diced red onion, red bell pepper and tomatoes.
Saute until vegetables soften.
Season with salt, black pepper and paprika to taste.
Add fresh thyme, crushed garlic and tamari.
Stir and cook until well combined.
Add chopped mixed greens.
Stir and cook until greens wilt.
Remove from the heat and transfer to a plate.
Serve and enjoy!

5. Quinoa & Beans


• 2 spring onions (chopped)
• 3 garlic cloves (minced)
• 1 tbsp coconut oil
• 1 tsp fresh thyme
• 1 1/2-2 cups quinoa
• 1 x 15 oz can kidney beans (drained and rinsed)
• 1 can coconut milk
• 1-2 cups water
• salt and black pepper to taste
• 1/2 scotch bonnet (optional)


Rinse quinoa and drain water.
Set aside quinoa.

Set a medium pot over medium-high heat.
Add chopped spring onions and minced garlic.
Saute until spring onion softens.
Add quinoa and kidney beans.
Pour coconut milk and water.
Add scotch bonnet.
Season with salt and black pepper to taste.
Stir and cook to combine.
Bring to a boil.
Once it boils, reduce to medium heat and cover the lid.
Let it simmer for 10 minutes or until liquid reduces or evaporates.
Once done, remove from the heat.
Transfer to a plate.
Serve and enjoy!

High Protein Vegan Caribbean Feast
Images – https://www.youtube.com/watch?v=ztzbrrl__x8

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