Vegan Pea Protein Lettuce Wraps
Another week in Lent, another amazing guest post. This one is a vegan recipe from my good friend Christene. She's a vegetarian and dietitian-in-training, so she knows what she's talking about when it comes to eating well for Lent!
Christene is a Registered Dietitian. She's a vegetarian; her amazing husband isn't. She cooks to feed them both with easy ingredient swaps. You can find her on Instagram (@1kitchen2meals) and through her YouTube channel.
How do you feel when you hear yourself saying, "I'm going vegan for 55 days for Lent"? If you’re breaking out at the thought of giving up meat and dairy, please don’t. Don’t think of the Lenten season as giving up food you love. Think of it as gaining a new perspective on vegan eating.Having to come up with ideas for what to eat for 55 days may sound daunting, but it doesn’t have to be. Preparing vegan meals can be simple and quick if you have the right know-how. And—bonus!—there are many benefits to veganism as well.Worried about lacking protein? There are actually many protein sources to choose from. Vegan diets are full of flavor, nutrients and plant protein. Some great sources of proteins are beans, soy, tempeh, lentils, garbanzo beans (hummus), avocados and quinoa… Plenty of options!Here is what happens to your body when going vegan, and I promise not to get too technical. Research shows that vegans tend to be thinner, have lower cholesterol, lower blood pressure, and have a lower risk of heart disease. A vegan diet is rich in many vitamins and minerals, like fiber, magnesium, folic acid, and vitamins C and E. If you are preparing your meals during Lent (and not resorting to eating fries, rice and potatoes), a vegan diet is also lower in calories and fat than an omnivorous one.Ok! Now that the clinical part of this blog post is over, we get to the good part: FOOD!Today’s recipe is for Pea Protein Lettuce Wraps. It’s easy, quick, healthy, AND delicious!https://www.youtube.com/watch?v=-QHDSx8max8¼ c. extra virgin olive oil1 large yellow onion1 ½ tsp. chopped garlic5 sweet peppers1 Tbs. taco seasoning1 package of pea protein5 butter lettuce leavesHeat oil on medium heat and saute the onion, garlic, and peppers until soft. Mix in taco seasoning. Add the pea protein and mix well until heated through. Spoon 1 Tbs. of mixture in each lettuce cup.Once Lent is over, make sure your transition to eating animal protein is gradual. This way your body won’t be overwhelmed, and you can avoid that infamous Easter Morning GI discomfort. I will be posting more recipes on my Instagram feed (@1kitchen2meals) and YouTube channel, so make sure you stop by and check them out!
Thank you, Christene, for sharing this tasty recipe with us! Besides eating vegan during Lent, in the past I've worked on letting stuff go. Would you, dear reader, like to be notified when new posts go up? Subscribe to the VIP list!