Roxy Pope + Ben Pook(@roxyandben) 인스타그램 상세 프로필 분석: 팔로워 831,802, 참여율 0.84%

TOMATO, CUCUMBER + CHICKPEA ZA’ATAR SALAD 🥗 get the full written recipe with a free 7-day trial to SO VEGAN (link in bio!) There’s nothing quite like za’atar. It’s my favourite blend of herbs and spices. This salad is loosely inspired by a Persian Shirazi salad - with a few additions, including crispy chickpeas for protein and fibre! If you can - look for a za’atar containing majorana syriaca, also known as Lebanese or Syrian oregano, which is used in lots of traditional blends and gives a much more authentic flavour. One serving of this salad will deliver: 🌱 14g protein 🌱 14g fibre 🌱 6.5 plant points For the salad: 2 x tins of chickpeas olive oil salt + pepper 1 cucumber 400g tomatoes 1 red pepper 100g pitted kalamata olives 1/2 red onion 1 bunch of fresh parsley 1 large handful of fresh mint For the dressing: 2 tbsp olive oil 2 tbsp red wine vinegar 1 garlic clove 2 tbsp za’atar 👉 Roast chickpeas in olive oil, salt and pepper until crispy 👉 Chop veggies and add them to a mixing bowl with the crispy chickpeas 👉 Pour over the dressing and eat immediately (while the chickpeas are still crispy!) Get the full recipe with a free 7-day trial to SO VEGAN (link in bio!) ✌️ Big love, Ben 💚

LENTIL ARAYES 🔥 Arayes are delicious stuffed pittas, which are enjoyed throughout the Levant - including Lebanon, Palestine and Syria. Often in different variations! Traditionally made with meat - I swap in lentils and a few extra ingredients, then cook in a little olive oil until perfectly crispy and serve with creamy tahini. Making your own pitta is a little bit extra, but it’s worth the effort if you have the time! Two of these will deliver: 🌱 24g protein 🌱 14g fibre 🌱 7.5 plant points Get the full recipe for the arayes and homemade pitta on the SO VEGAN website and app (links in bio!) ✌️ Big love, Ben 💚

Iron-maxing round 2! 💪 For this day I’m hitting approximately: 🔥 22mg iron 🔥 88g protein 🔥 57g fibre Get all these recipes in the SO VEGAN app and website! Sign up today with a free 7-day free trial - you’ll also find over 600 delicious plant-based recipes - with more shared every week 🙌 My long-term goal is to increase my iron intake through food. Currently I’m on supplements from my GP to get my levels up - but ultimately I want to get all the iron I need through my diet. Getting your head around plant-based iron can be tricky! Certain foods actively boost how much your body absorbs, while others can block it entirely, so every meal here is chosen with that in mind. 🌿 Iron-Packed Blueberry Overnight Oats 🌿 Smashed Edamame + Tofu Cottage ‘Cheese’ On Toast 🌿 Raw Apricot + Ginger Energy Bars 🌿 Harissa Chickpeas + Quinoa Bowl On days that I’m focused on iron absorption, I don’t dip the energy bars in chocolate since the polyphenols in chocolate can prevent iron absorption. I also serve the smashed edamame toast with pumpkin seeds for an extra iron boost 🙏 Big love, Roxy 💚

FOLDED NORI WRAP 🍙 Think of this as a very loose and non-traditional take on onigirazu - the Japanese sushi sandwich. It’s super simple and ready in 30 minutes - and it’s a great source of iodine thanks to the nori. Nori is one of the best sources of plant-based iodine - which supports things like your thyroid, metabolism and energy levels. So it can play a really important role in your diet! As always, the full recipe with ingredients and instructions is on the SO VEGAN website and app (links in bio!) ✌️ This wrap will also give you: 🌱 17g protein 🌱 5g fibre 🌱 4 plant points What you’ll need: nori jasmine rice extra-firm tofu oil carrot avocado nori sriracha sauce teriyaki sauce salt The full written recipe - with our instructions, nutritional breakdown and all our tips - is on the SO VEGAN website and app. Access hundreds of high protein and high fibre recipes like this with a free 7-day trial (link in bio!) ✌️ Big love, Ben 💚

IRON-PACKED BERRY OVERNIGHT OATS 🍓 I have this overnight oats on repeat at the moment. It’s creamy and filling - and the best part is there’s about 7mg of iron per serving, which is boosted with lots of Vitamin C. As always, the full recipe with steps is on the SO VEGAN website and app (links in bio!) ✌️ This breakfast will also give you: 🌱 28g protein 🌱 24g fibre 🌱 11 plant points 1/2 cup oats 1 tbsp chia seeds 1.5 tbsp pumpkin seeds 1 tbsp hemp seeds 1/2 cup frozen strawberries 1/2 cup frozen raspberries 1/3 cup unsweetened soya milk 75g silken tofu 1/2 tsp vanilla extract 2 tbsp unsweetened soya yoghurt Serve with chia jam The full written recipe - with our chia jam, instructions, nutritional breakdown and all our tips - is on the SO VEGAN website and app. Access hundreds of high protein and high fibre recipes like this with a free 7-day trial (link in bio!) ✌️ Big love, Roxy 💚

ASPARAGUS, MINTY PEAS + BUTTER BEAN PUREE 🌿 full recipe is on the SO VEGAN website and app (links in bio!) ✌️ I love British asparagus season. It’s spans the time of year when homegrown fruits and vegetables become more abundant - and our plates are full of delicious seasonal ingredients! If you want a simple asparagus recipe that’s high in protein and high in fibre - and packed with Spring flavours - then you’re in the right place. I’ll happily eat this for dinner with crusty bread - or serve it as a side. This meal will give you: 🌱 30g protein 🌱 23g fibre 🌱 5.5 plant points 1 jar of butter beans 1 lemon 2 tbsp nutritional yeast 1/2 garlic clove salt + pepper 10 asparagus spears olive oil 1/2 cup frozen peas 1 small handful of fresh mint 1 tsp maple syrup 1 tsp Dijon mustard 1 spring onion crusty bread As always, the full written recipe - with instructions, nutritional breakdown and all our tips - is on the SO VEGAN website and app. Access hundreds of high protein and high fibre recipes like this with a free 7-day trial (link in bio!) ✌️ Ben

CHIPOTLE TEMPEH BOWL 🔥 get the full recipe with instructions and notes on the SO VEGAN website and app (links in bio) ✌️ Tons of protein, fibre and plant diversity - and it only takes 30 minutes! This is one of those healthy midweek meals that ticks all the boxes. The more I cook with tempeh, the more I love it. IMO baking helps remove more of the bitterness (compared to pan frying) - and I coat it all in a sweet miso glaze. This meal will give you: 🌱 43g protein 🌱 23g fibre 🌱 11 plant points For the tempeh: 400g (14oz) tempeh olive oil 2 tsp smoked paprika 2 tsp ground cumin salt + pepper 2 tbsp miso paste 2 garlic cloves 1 tbsp maple syrup For the black bean salad: 2 x tins of black beans 2 tomatoes 200g (7oz) tinned sweetcorn 1 red onion 1 lime 1 bunch of fresh coriander For the chipotle dressing: 1 cup plant-based yoghurt 4 tsp chipotle paste 1/2 lime, juice only To serve: cooked quinoa and lettuce You’ll find the full written recipe - with instructions and all our notes/tips - on the SO VEGAN website and app. Unlock over 600 recipes just like this one with a free 7-day trial to SO VEGAN (link in bio!) ✌️ Ben #tempeh #soyboy #plantprotein #fibre #plantpoints

HASSELBACK HARISSA TOFU STEAKS 🌱 full recipe with notes is on the SO VEGAN website and app with a free 7-day trial (links in bio!) ✌️ This tofu-cooking technique is just the best. You can marinate the tofu if you like, but honestly - these harissa tofu steaks taste delicious throwing them straight into the oven. I like to use firm tofu, which I press for about 20 minutes - rather than extra-firm tofu. IMO this gives the best texture - soft in the middle, but with crispy and slightly charred edges when it comes out of the oven. But just use extra-firm if you don’t want to press your tofu. This meal will give you: 🌱 39g protein 🌱 12g fibre 🌱 9 plant points For the tofu steaks: 1 pack of firm tofu 1 tbsp rose harissa paste 1 tbsp tomato purée 1 tbsp soy sauce 1 tsp maple syrup 1/2 lemon zest 1 tbsp olive oil salt + pepper For the couscous: 120g couscous 250ml stock 1 garlic clove 1/3 cucumber 1/2 red pepper 1/2 lemon juice bunch of parsley and mint To serve: harissa oil and cooked broccoli 👉 Press the tofu, slice in half, then cut hasselback grooves along each steak. 👉 Brush all over with the harissa marinade and bake for 20 mins 👉 Flip, brush with the remaining marinade and bake for another 20 mins or until crispy. 👉 Pour stock over the couscous and garlic, cover and leave for 10 mins, then stir through the cucumber, pepper, lemon juice and herbs 👉 Serve everything together with a drizzle of harissa oil over the top. Start a free 7-day trial on the website or app and unlock over 600 recipes just like this one - high protein, high fibre and actually delicious 🔥 Big love, Ben #tofu #soyboy #plantbased #protein #fibre

ONE POT PEARL BARLEY CHILLI (with mango salsa) 🔥 get the full recipe with notes on the SO VEGAN website and app (links in bio) ✌️ Welcome to my new series IRON MADE EASY 💪 This chilli is a rework of the pearl barley chilli in our second cookbook ONE POT VEGAN. I’ve tweaked a few things and added a delicious mango salsa to make it more nutritionally dense. There’s 10mg of iron per serving - and the Vitamin C in the salsa helps boost the absorption 🙌 I’m only at the start of my iron journey - but stay tuned because I’ll be sharing lots more iron-rich recipes and tips very soon. Serves 3: 1 onion 4 garlic cloves 2 red chillies 1 tbsp smoked paprika 2 tsp ground cumin 1 tsp ground cinnamon 160g pearl barley 2 tins of kidney beans 2 tins of chopped tomatoes 500ml vegetable stock 2 tbsp tomato purée salt 50g 85% dark chocolate, roughly chopped 1/2 lime To serve: plant-based yoghurt and pumpkin seeds 👉 Fry the onion for 8 mins, then add the garlic, chilli and spices. 👉 Tip in the pearl barley, followed by the beans, tomatoes, stock, tomato purée and salt. 👉 Simmer until tender. 👉 Stir in the chocolate and lime juice, then serve topped with yoghurt, salsa and pumpkin seeds. If you’re a fan of simple, high protein and high fibre meals, then pop over to the SO VEGAN website and app - where you’ll find this recipe and over 600 more! 🔥 Big love, Roxy #mexicanfood #chilli #plantbased #lowiron

What I (now) eat in a day as someone recently diagnosed with an iron deficiency 💪 🔥 25mg iron 🔥 86g protein 🔥 44g fibre Since finding out I was severely low in iron, I’ve been working on rebuilding my levels - not just through supplements, but also by looking at my diet. I also realised that I was already eating lots of iron-rich foods, but I wasn’t doing enough to absorb it. Iron absorption is one of those things that can be really difficult to calculate accurately, but I follow the following principles to make the most of it: 👉 eat a variety of iron rich foods 👉 pair meals with vitamin C as often as possible 👉 avoid drinking tea and coffee before or after meals If you’re looking for iron-rich plant-based meals, you’ll find these recipes via the @sovegan website and app. You can also meal-prep these recipes. The brownies can be stored at room temperature for a few days, while the dhal can be frozen for up to 3 months! 🌿 Caramelised Banana Porridge 🌿 Crispy Quinoa Salad + Tempeh Bacon 🌿 Black Bean + Date Brownies 🌿 Spinach Dhal Sign up today with a free 7-day free trial - you’ll also find over 600 delicious plant-based recipes - with more shared every week 🙌 Big love, Roxy #plantbasedrecipes #womenshealth #irondeficiency #healthyrecipes lowiron

TOFU ‘EGG’ MAYONNAISE (on toast with crispy chilli oil) 🥪 get the full recipe with notes on the SO VEGAN website and app (links in bio) ✌️ I used to loooove egg mayo - I’d enjoy it in sandwiches, on toast or with pasta. Whatever way it was served, it was usually devoured in seconds. This vegan version is really simple and uses black salt for that eggy flavour. I also serve mine with crispy chill oil, but that’s totally up to you. Serves 2 300g (10oz) silken tofu 1 tbsp olive oil 2 tsp vinegar 1/4 tsp turmeric 1/8 tsp black salt (kala namak) salt chives, chopped 👉 Dice most of the tofu and set aside. 👉 Blend some of the tofu with the oil, vinegar, turmeric, black salt and salt. 👉 Combine the diced tofu with the sauce and chives. 👉 Serve on toasted bread with crispy chilli oil. If you’re a fan of simple, high protein and high fibre meals, then pop over to the SO VEGAN website and app - where you’ll find this recipe and over 600 more! 🔥 Big love, Ben

SMASHED CHICKPEAS + CARROT ‘BACON’ SANDWICH 🥪 full recipe with notes is on the SO VEGAN website and app (links in bio) ✌️ Is it carrot or is it bacon? I’m playing, it’s definitely bacon 😜. Ultimately it doesn’t matter what it’s called. These smoky, salty, sweet and crispy carrot strips are delicious and they’re great in this fresh and flavoursome smashed chickpeas sandwich. Makes 2 1 carrot 1/2 tbsp olive oil 1/2 tbsp soy sauce 1 tsp maple syrup 1/2 tbsp smoked paprika salt + pepper 2 tbsp plant-based mayonnaise 2 tbsp plant-based yoghurt 1/4 lemon 1 garlic clove 1 tsp Dijon mustard 1 handful of fresh dill 1 tin of chickpeas 1/4 red onion 1 spring onion To serve: bread + lettuce 👉 Preheat the oven to 160C fan / 350F 👉 Shave the carrot into strips, toss in the marinade and bake for 15 mins, turning halfway 👉 Meanwhile, make the dressing 👉 Mash the chickpeas with a fork, then stir through most of the dressing, red onion and spring onion 👉 Assemble the sandwich with remaining dressing and serve You’ll find over 600 recipes like this - high protein, high fibre and packed with plant diversity - available over on the SO VEGAN website and app 🔥 Big love, Roxy