Great High Protein, Low Fat, Vegan Winter Dinner Idea!

Here's a fantastic vegan dinner idea that's perfect for those cold winter nights! Check out the video link below! Enjoy!

https://youtu.be/6RHe-hAVqRo?si=IvOBIjClmDDKCV_Q

This video provides a detailed guide on how to make a high-protein, low-calorie vegan winter dinner featuring seitan chicken cutlets, roasted butternut squash, and sweet and sour red cabbage. The entire meal provides over 30g of protein and under 400 calories (0:24).

Here's a breakdown of the recipes and ingredients:

1. Vegan Chick'n Cutlets (1:15)

• Ingredients:
  • 1 block extra firm tofu (1:35)
  • ¾ cup water (1:46)
  • 1 tbsp olive oil (1:52)
  • 3 tsp Better Than Bouillon vegetable stock (1:53)
  • 1 tsp garlic powder (1:58)
  • 2 tsp onion powder (1:59)
  • 1 tsp poultry seasoning (2:01)
  • ½ tsp pepper (2:04)
  • ¼ cup nutritional yeast (2:11)
  • 2 tbsp cornstarch (2:14)
  • 1 cup vital wheat gluten (2:23)
• Instructions:
  1. Preheat oven to 350°F (1:32).
  2. Add tofu to a food processor, breaking it up as needed (1:35).
  3. Add water, olive oil, vegetable stock, garlic powder, onion powder, poultry seasoning, and pepper to the food processor and blend until smooth (1:44-2:09).
  4. Add nutritional yeast and cornstarch, blending until fully incorporated (2:11-2:20).
  5. Add vital wheat gluten and pulse until a dough forms, then run for about 20 seconds (2:23-2:33).
  6. Turn the dough out onto a cutting board and form into a circle, patting it down to about ½ inch thick (2:38-2:49).
  7. Cut the dough into eight equal pieces like a pie (2:50-2:54).
  8. Place pieces on a baking sheet with a silicone mat, patting them down to about ¼ inch thick (2:56-3:04). Shape as desired (3:05-3:08).
  9. Lightly spray the tops with cooking spray to prevent sticking to foil (3:12-3:19).
  10. Bake at 350°F for 25 minutes with foil on, then remove foil and bake for another 10 minutes (3:21-3:32).
  11. The cutlets taste better the longer they rest (3:36-3:38). Each cutlet is 123 calories, 18g protein, 6g carbs, and 3.5g fat (3:41-3:49).

2. Roasted Butternut Squash (3:50)

• Ingredients:
  • Butternut squash (3:58)
  • Olive oil (4:38)
  • Salt (4:41)
  • Rosemary (4:42)
• Instructions:
  1. Increase oven temperature to 400°F (3:52-3:55).
  2. Cut the butternut squash in half, scoop out seeds, and slice into wedges (4:12-4:15). Peeling is optional depending on skin thickness (4:01-4:10).
  3. Lay slices on a baking sheet (4:35).
  4. Spritz with olive oil, sprinkle with salt and rosemary, and rub to coat (4:38-4:43).
  5. Bake for 40 minutes or until fork-tender (4:51-4:57).

3. Sweet & Sour Red Cabbage (5:01)

• Ingredients:
  • 1 whole head of red cabbage (5:08)
  • 1 cup water (5:43)
  • 1 cup white vinegar (5:45)
  • ¼ cup sugar (5:47)
• Instructions:
  1. Roughly slice the entire head of red cabbage (5:10-5:28).
  2. Place cabbage in the largest possible pot (5:29-5:40).
  3. Add water, white vinegar, and sugar to the pot (5:43-5:48).
  4. Cover with a lid and cook over medium heat for about 5 minutes to allow the cabbage to steam and soften, making it easier to stir (5:51-6:05).
  5. Continue cooking on the stove for about 30 minutes, stirring and testing occasionally for desired tenderness (6:06-6:18).
  6. This dish continues to soften and absorb flavors as it sits in the fridge for several days (6:22-6:28).