Vegetable Black Bean Spaghetti: Packed with Protein and Fiber

The one question vegans and vegetarians get all the time is, “Where do you get your protein?” I totally get it though. Before I quit eating meat, I didn’t really pay any attention to the alternative protein sources out there. Now that I’m vegan, it’s one of the first things I look for when I read nutrition labels.

And today I present my latest discovery of a vegan protein- and fiber-rich food source: Explore Asian’s Black Bean Spaghetti. People with gluten intolerance or sensitivity will rejoice knowing that it’s also certified gluten-free.

One serving has 25 grams of protein, 12 grams of fiber, and 26% iron. The Recommended Dietary Allowance (RDA) for protein is 0.8 grams per kilogram of body weight. Basically, to figure out how much protein you need per day, multiply your weight in pounds by 0.36. For me that’s about 37.8 (105 x 0.36). So just one serving of this black bean spaghetti already puts me well over half my recommended daily value for protein. 

Here's a recipe for black bean spaghetti with vegetables that I made for dinner last night. It was delish!

Ingredients:

• 1 bag of Explore Asian’s Black Bean Spaghetti
• Trader Joe’s Organic Tomato Basil Sauce
• Half bag of baby zucchinis (I used this from Trader Joe’s)
• 1 box of organic mushrooms
• 1 yellow bell pepper
• 1 orange bell pepper
• 1/3 cup sliced onions
• 4 garlic cloves, minced
• Salt and pepper to taste
• vegan cheese, optional (I like Follow Your Heart Vegan Gourmet Shreds Cheddar Cheese Alternative)

Instructions:

Boil 8 cups of water. Add the black bean spaghetti and simmer gently for about 5-6 minutes. Stir occasionally. Use a strainer to drain and then rinse with cold water. Set aside.

Wash and cut all the veggies. Put about 2 tbsp of coconut oil (or whichever oil you prefer) in a pan on medium-low heat. Add the onions and garlic, and stir around. Just before the onions become translucent, add the sliced zucchinis and stir for about 3 minutes. Next, add the bell peppers and mushrooms. Seasib with salt and pepper to taste. Pour in the tomato sauce and let it simmer on low heat for about 5 minutes (just long enough to heat up the sauce). 

If you want to reheat the spaghetti and you don’t mind it already mixed in with the sauce, you can stir it in. I like them separate so I just put the spaghetti in a bowl and poured the sauce over it. I topped it with Follow Your Heart’s vegan cheddar cheese because the vegan mozzarella I got from Trader Joe's isn't very good. (That might be a first--something from Trader Joe's that I actually don't like!)

Vegan 21-Day Sugar Detox: Day 20

Day 20 on the vegan sugar detox didn't feel that different from the days leading up to it. What I did feel was excitement about being so close to the finish line. And yet, it was also bittersweet knowing that it was coming to an end and feeling like this was the pinnacle of eating healthy in terms of not eating sugar--the culprit of many ailments. Even though I'll still be sticking with my vegan diet after this, there's nothing quite like constantly seeing and feeling the positive effects that abstaining from sugar has on your body. (I know I've said this many times, but you really do wake up feeling lighter and lighter, even if the weighing scale doesn't always reflect it.)

Breakfast: Diane Sanfilippo's Grain-Free Banola (Raw)

Diane Sanfilippo's  Grain-Free Banola (raw version)

Lunch: Vegetable Coconut Milk Curry

Vegetable coconut milk curry

Snack: Green Banana and Almond Butter with Cinnamon and Pumpkin Pie Spice

Green banana drizzled with almond butter and sprinkled with cinnamon and pumpkin pie spice

Dinner: Marinara with White Beans and Asparagus

Marinara with white beans and asparagus served over quinoa

My boyfriend and I were too tired to cook yet again, especially on a Friday night when the temptation to eat out is just too great. But of course we couldn't break the streak after getting this far on the detox. So we decided to cook a really simple meal: pre-made marinara sauce with asparagus and canned white beans over quinoa. I was actually surprised that this dish surprised me: the white beans actually tasted like a creamy cheese when mixed with marinara. Now I'm wondering if the white beans could be used as a cheese substitute for other dishes, or used to make a vegan creamy alfredo sauce. Hmm...

Ingredients:

• 1 jar of Trader Joe's Organic Tomato Basil Marinara
• 1/3 bushel of organic asparagus, chopped
• 1 can of white kidney beans
• Himalayan salt and pepper to taste
• Garlic powder

Pour the marinara into a pot and simmer on low heat. Put the chopped asparagus in next, then add seasonings to taste. Add the white kidney beans last, just long enough to heat them up. Once the asparagus has softened, remove from heat and serve over quinoa.