Recipes:Kale and mushroom sandwich Jackfruit Sandwich Banana Oatmeal Smoothie Breakfast Pudding Fruit salad and mixed nuts Veggie breakfast wrap Vegan Muesli Avocado Tacos Barley Beans with Mushrooms Vegan Chili Sweet Potato Minestrone Bean Soup Lettuce Wrap Lentil Soup Roasted Brussels sprouts Lemony Cucumber and Peanut Salad Spinach and black bean lettuce wrap Sprouted Lentil Salad Refried Fat Free Beans Grilled Mushrooms and Veggies Paleo Sweet Potato with Kale Salad Baked Potato Sticks Roasted Purple Cauliflower soup Kale smoothie Potato and Spinach Pie

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Mattis Lundqvist

25 Clean-Eating-Friendly Recipes - Part 3 - measurements in grams

From soups and noodle dishes to salads and smoothies

BookRix GmbH & Co. KG80331 Munich

Kale and mushroom sandwich


300 g oyster mushrooms (sliced)

8-9 kale leaves, chopped

3 tablespoons vegan mayonnaise

1 sliced onion

50 ml apple cider vinegar

½ teaspoon pepper

¼ teaspoon salt

¼ teaspoon oregano

2 tablespoon barbecue sauce

Some parsley

1 teaspoon olive oil


Take some oil in a sauce pan and fry the onion for 3-4 minutes. Now add the rest of the ingredients except mayonnaise and cook for another 10-12 minutes on low heat.

Once cooled down, transfer the mixture to a bowl and add mayonnaise. Mix well. Use it as a sandwich filling.

Grill the sandwiches and serve along with ketchup.

Nutritional Information per Serving:

Calories: 362

Total Fat: 71 g

Saturated Fat: 12 g

Carbohydrates: 41 g

Protein: 14 g


Jackfruit Sandwich


200 g ripe jackfruit, chopped

1 minced garlic clove

1 sliced onion

1 tablespoon apple cider vinegar

1 teaspoon Worcestershire sauce

½ teaspoon pepper

¼ teaspoon salt

1 teaspoon oil

A few olives


In a pan, sauté the onion for 4-5 minutes until brown.

Add the remaining ingredients and cook for about 5-6 minutes. Use it as a burger filling.

Serve in a large plate and serve hot.

Nutritional Information per Serving:

Calories: 245

Total Fat: 4.4 g

Saturated Fat: 0.6 g

Carbohydrates: 59.5 g

Protein: 4.9 g


Banana Oatmeal Smoothie


3 frozen bananas (cut into chunks)

50 g rolled oats

250 ml soy milk

½ tsp vanilla extract

1 ½ tsp white sugar


Combine all the ingredients in a blender.

Add the vanilla extract and sugar (if desired) and blend.

Pour into two glasses and serve!  

Nutritional Information per Serving:

Calories: 320

Total Fat: 4.3 g

Saturated Fat: 1.3 g

Carbohydrates: 62 g

Protein: 9.9 g




Rosemary Potatoes 


8 Gold potatoes (sliced and quartered)

1 tbsp rosemary (dried)

60 ml olive oil

Salt (to taste)

Black Pepper (to taste)


Preheat the oven to 350°F/180°C.

In a large bowl, combine the potatoes, oil and rosemary.