Sometimes it’s hard to eat all your veggies, even as an adult! You buy them at the grocery store and you’re left uninspired to cook. You want to eat healthy, but you’re left with little ideas. So, I’m sharing to you my go-to meal packed with all the disease fighting and cancer ass kicking veggies to make your body and mind happy all day. Make this in bulk and freeze it-its a perfect base to add to anything!
I love these steaks because as you can see from the nutritional facts, they are packed with protein and very little fat. If you don’t have these at your grocery store-that’s fine! Tempe bacon, seiten, or even plain tofu are perfect substitutions-or nothing at all! I just like to add it for additional protein and flavor. These steaks were sautéed in sunflower oil and balsamic on medium heat for about 20 minutes or until browned and cooked.
Now, we must talk about nutritional yeast.
If you haven’t added this to your daily intake, you’re crazy! Nutritional yeast is packed with b vitamins (crucial for vegans especially) as well as many other nutrients. It adds creaminess and a delicious cheesy flavor that can be put in soups, salads, on top of pasta, really anything you could imagine. Check it out on Amazon
Now, on to the recipe!
1 cup thinly chopped kale (about 4 or 5 leaves)
1/2 cup onion
3 chopped snack peppers
1 cup chopped asparagus (about 5 or 6 stalks) asparagus goes in later on in the recipe
3 large pieces of garlic chopped
1/4 cup nutritional yeast
1 cup quinoa (rinse a few times even if it says prewash!)
2 cups water
1 cup vegetable broth
Sprinkle or salt and a generous amount of pepper
First, rinse your quinoa. By doing this, put water pressure on high and fill up the pot with the quinoa in it. Whisk quinoa in the water and empty out water slowly. Allow the floating quinoa to go down the drain, you don’t want that anyway. Quinoa has a natural soap like substance that needs to be removed-so don’t forget this step!
Add your 2 cups water and vegetable broth in with the quinoa. Add onion, nutritional yeast, garlic, salt and pepper and bring to a boil. Add all your vegetables except asparagus and bring heat to a medium. Stir occasionally.
With 10 minutes left on the timer, add your asparagus. By doing this, your asparagus won’t be soggy. I like mine more on the crispier side, so I usually add it 5 minutes before. Cook until water is cooked out all the way.
Let cool and serve with your vegan steak