⭐ What Makes This High-Protein
- Protein-rich white beans or chickpeas
- Optional high-protein vegan cheese or nutritional yeast
- Greens like kale or bok choy add extra amino acids
- Balanced carbs + protein = filling and satisfying
🧾 Ingredients
Base
- 1 lb (450g) gold or red potatoes, peeled and diced
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion or 2 shallots, finely sliced
Greens
- 4 cups kale or bok choy, chopped
- Pinch of salt (to help wilt)
Protein Boost
- 1½ cups white beans, cannellini, or chickpeas, drained & rinsed
- Optional: ½ cup silken tofu, blended (for extra creaminess + protein)
Creamy & Savory Add-Ins
- ½ cup high-protein vegan cheese (or cashew cheese)
OR - ⅓ cup sun-dried tomatoes, chopped
- 2–3 tbsp nutritional yeast
- ½ cup unsweetened soy milk (or other plant milk)
Seasoning
- ½ tsp black pepper
- ½ tsp smoked paprika
- Optional: chili flakes, lemon zest, fresh herbs
🔥 Cooking Method
- Soften the Potatoes
Boil diced potatoes in salted water until fork-tender (10–12 minutes). Drain and set aside. - Build the Flavor Base
Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until fragrant and lightly golden. - Wilt the Greens
Add kale or bok choy with a pinch of salt. Cook until tender and reduced. - Add Protein
Stir in beans (and blended silken tofu if using). Gently mash some of the beans for a creamy texture. - Make It Creamy
Add cooked potatoes, plant milk, vegan cheese or sun-dried tomatoes, and nutritional yeast. Stir until warm and cohesive. - Season & Finish
Add pepper, smoked paprika, and optional chili flakes. Adjust salt to taste.
🥣 Texture Options
- Creamier: mash more potatoes + beans
- Chunky: leave everything mostly whole
- Ultra-tender: add 2–3 tbsp vegetable broth and simmer 5 minutes
💪 Protein Estimate (per serving, 3 servings)
- Protein: ~22–28g
- Calories: ~400–450
(Depends on cheese/tofu choice)
