Plant‑Based Daily Meal Collection
A vibrant plant‑based menu that takes you from fluffy blueberry protein pancakes for breakfast, through a savory avocado‑sun‑dried tomato toastie for lunch, a hearty super‑green pasta for dinner, and finishes with a creamy almond‑lemon dessert. Each dish balances wholesome ingredients with bold flavors for a satisfying, guilt‑free day of eating.
Maker: Marvin Brooks
From: Instagram(view original)
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Blueberry Protein Pancakes
- 1 scoop protein powder
- 1 banana
- 0.85 cup soy milk
- 3 1/2 oz oats
- 1 tsp baking powder
- 1 tsp cinnamon
- a pinch salt
- blueberries
Avocado & Sun‑dried Tomato Toastie
- 2 slices sourdough bread
- fresh basil
- 0.5 avocado
- spring onion
- chilli flakes
- vegan cream cheese
- sun‑dried tomatoes
- 1 1/10 oz vegan feta
Super Green Pasta
- pasta
- 1 tsp garlic
- 7 1/10 oz cavolo nero
- 7 1/10 oz spinach
- 1 tsp olive oil
- 1 tbsp nutritional yeast
- 1 1/10 oz vegan cheese
Biancomangiare Dessert
- 1 1/10 pt almond milk
- 3 1/2 oz golden granulated sugar
- 1 4/5 oz cornstarch
- 1/4 tsp salt
- 1 organic unwaxed lemon
- 1 small cinnamon stick
- a handful almonds
Instructions
- 1Blueberry Protein Pancakes:
- 21. In a large mixing bowl, combine the protein powder, sliced banana, soy milk, oats, baking powder, cinnamon, and a pinch of salt. Whisk until the batter is smooth and free of lumps.
- 32. Heat a non‑stick skillet over medium heat and lightly coat with a few drops of oil if desired.
- 43. Pour enough batter to form 3‑4 pancakes (about ¼ cup each). Cook for 2‑3 minutes, or until bubbles appear on the surface and the edges look set.
- 54. Flip the pancakes and cook another 2‑3 minutes until golden brown.
- 65. While the pancakes finish cooking, gently melt the blueberries in a small saucepan over low heat, stirring until they become a syrupy topping.
- 76. Serve the pancakes stacked, topped with the melted blueberry sauce, extra sliced banana, and a light sprinkle of cinnamon.
- 8Avocado & Sun‑dried Tomato Toastie:
- 91. Toast the sourdough slices in a toaster or under a broiler until lightly browned.
- 102. In a small bowl, combine chopped fresh basil, diced spring onion, sliced avocado, and chilli flakes; toss gently.
- 113. Spread a generous layer of vegan cream cheese on one slice of toast.
- 124. Top the cream‑cheese layer with the avocado mixture, then add sun‑dried tomatoes (including a drizzle of their olive‑oil) and crumble the vegan feta over the top.
- 135. Place the second slice of toast on top, then air‑fry (or grill) the sandwich at 356°F (350°F) for 3‑4 minutes, pressing gently, until the bread is crisp and the filling is warmed through.
- 146. Slice diagonally and serve immediately.
- 15Super Green Pasta:
- 161. Bring a large pot of salted water to a boil; add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain.
- 172. While the pasta cooks, heat 1 tsp olive oil in a large skillet over medium heat. Add the crushed garlic and sauté for 30 seconds until fragrant.
- 183. Add the chopped cavolo nero and spinach to the skillet; sauté 3‑4 minutes until the greens are wilted but still bright.
- 194. Transfer the cooked greens to a blender, add a drizzle of olive oil, the nutritional yeast, and a splash of the reserved pasta water. Blend until smooth.
- 205. Return the blended sauce to the skillet, add the drained pasta, and toss to coat evenly. Stir in the vegan cheese until it melts into the sauce.
- 216. Serve hot, optionally garnished with extra nutritional yeast or fresh basil.
- 22Biancomangiare Dessert:
- 231. In a medium saucepan, whisk together the golden granulated sugar, cornstarch, salt, and 4 tbsp of almond milk until a smooth slurry forms.
- 242. Add the remaining almond milk, the peeled lemon zest (or thin strips of peel), and the cinnamon stick to the saucepan.
- 253. Place the saucepan over medium‑low heat and bring to a gentle boil, stirring constantly with a whisk to prevent lumps.
- 264. Once the mixture reaches a rolling boil, remove the lemon peel and cinnamon stick. Reduce the heat and simmer, stirring, until the custard thickens to a pudding‑like consistency (about 5‑7 minutes).
- 275. Lower the heat and continue whisking for an additional 5 minutes to ensure a smooth texture.
- 286. Pour the custard into serving dishes, allow it to cool to room temperature, then cover and refrigerate for at least 1 hour.
- 297. Before serving, garnish each portion with a handful of toasted almonds.
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Frequently asked questions
- How long does it take to make Plant‑Based Daily Meal Collection?
- About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.
- How many servings does this Plant‑Based Daily Meal Collection recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Plant‑Based Daily Meal Collection recipe come from?
- It was shared by Marvin Brooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.