Rob's Plant Powered High Protein Mix

My guy, Rob. 

He’s cute (don’t ya think?), 58 years young, and a plant-based ultra athlete. That’s right, Rob runs ultramarathons and only eats plants—no meat, fish, dairy, eggs or honey. He’s hard core.

Ask Rob where he gets his protein and how he recovers so quickly following the grueling 50 and 100 mile mountain runs that he does and he’ll tell you in one word: plants.

Don’t worry, you don’t have to run ultras or be vegan like Rob to age healthily.

But you do have to eat plants, and a lot of them. You know, things like fruit, veg, grains, beans, nuts and seeds.

“What about protein?”

FACT: If you eat lots of different plants, you’ll most likely get enough protein. (Sure, if you’re an ultra athlete like Rob, you might need a little more than your average Joe, but you can still get what you need from plants.)

Which is why Rob eats things like this high-protein, plant-powered “mix,” as he calls it—a top-secret dish loaded with anti-inflammatory plant protein for healthy cells and strong muscles, complex carbs for fuel, fiber for pooping and a healthy gut, antioxidants like vitamin C to protect his cells from free radicals and for speedy recovery, magic mushrooms for magic, and  deliciousness for pleasure!

Rob’s mix is really good over quinoa or brown rice, or with roasted potatoes.

You’ll notice this isn’t really a recipe, rather a method. Rob’s method:)


INGREDIENTS 

Olive oil

1 pack tempeh or tofu, chopped into little pieces

Handful of mushrooms, chopped

1 red pepper, chopped

Soy sauce or tamari

Ground cumin

Ground turmeric

Garlic powder

Sea salt

Veggie broth, water, aquafaba, optional

1 can of chickpeas, drained (save the aquafaba)

A few handfuls of kale

A few handfuls of spinach

Freshly ground black pepper

INSTRUCTIONS 

  • In a large skillet over medium-high heat, sauté tempeh or tofu, mushrooms and red pepper in olive oil until soft and tempeh/tofu are beginning to brown at the edges, about 10 minutes. 

  • Lower heat, sprinkle with soy sauce and continue to cook.

  • Stir in some turmeric, cumin, garlic powder, and a pinch of salt. If the pan gets dry add some more olive oil, soy sauce, veggie broth, aquafaba or water, etc.

  • Stir in the chickpeas.

  • Toss in kale and spinach, cover, lower heat and cook until greens are wilted.

  • Serve hot with freshly ground black pepper.