Roxy Pope + Ben Pook(@roxyandben) 인스타그램 상세 프로필 분석: 팔로워 839,421, 참여율 1.39%

TOFU SHAWARMA SANDWICH 🥪 you’ll find this recipe on the SO VEGAN website and app (link in bio!) ✌️ If you’re craving something a bit more indulgent and comforting - but you still want something high in protein, fibre and plant diversity - then you’re in the right place. My tofu shawarma sandwich is packed with flavour - from smokey spices to rich miso - and it’s layered with fresh toppings and a tangy yoghurt sauce. 1 serving (half of what you see in the video!) will give you: 🌱 39g protein 🌱 11g fibre 🌱 10.5 plant points You’ll find the full recipe when you sign up for a free 7-day trial to the SO VEGAN website and app. The app also includes our new meal plans, plant points tracker and planner to help you organise your meals and hit your goals - whether it’s protein, fibre or plant diversity ✌️ Big love, Roxy 💚

Some 📸 from our trips to Kotor and @womadfestival 😎 The view from our Airbnb! We had no idea it was at the top of a massive hill 😭 but it was worth it for the views. Our Lady of the Rocks. Our boat dropped us off here to explore - the island was built by intentionally sinking ships and includes a church. Well worth a visit. Vegan food in Kotor (we even found a tofu risotto!). We would take lunch with us each day and eat out in the evenings - it wasn’t too difficult to find vegan options. Alleyway in Perast. We only spent a couple of hours here and it was stunning. Bay of Kotor. The water was unreal - crystal clear and not too cold! There were local families everywhere relaxing by the bay and jumping in the water. Olives outside the old town - our kids can easily devour their own weight in olives Wooooooooomad 🔥🔥🔥. We flew back from Montenegro, picked up the car and went straight to the festival. Seriously we can’t recommend this festival enough - great for families, a decent selection of vegan food and everyone was just on the same positive vibe. This dosa was the best thing we ate fml it was gooood The kids would wake up at 6am, run around all day and refuse to go to bed until 10pm, I’m not sure how we survived We had to go back to the same stall to get more of the giant bhajis. Amazing experiences but it did take us a week to recover lol 😅

BLACK BEAN SMASH TACOS 🇲🇽 get this recipe on the @sovegan website and app with a free 7-day trial (link in bio!) ✌️ A few of you called us out when we shared our tofu smash tacos - it might have something to do with the fact we used 5 spice and served them with Sriracha mayo. TBF we get it. So to make things right - say hello to our black bean tacos. Spiced with chipotle and served with a mango pico de gallo, then dunked in an avocado coriander sauce. By no means authentic, but those familiar and delicious Mexican flavours we all love! 3 tacos will give you: 🌱 19g protein 🌱 14g fibre 🌱 10 plant points Get this recipe - with ingredients, steps, tips and more - with a free 7-day trial to the SO VEGAN website and app. The app is packed with over 600 fuss-free and nutritious vegan recipes - just like this one! (link in bio) ✌️ Big love, Ben 💚

TURMERIC TOFU KEBABS 🌱 get the full recipe on the SO VEGAN website and app (link in bio!) ✌️ Bringing back one of my absolute favourite summer recipes - these tofu kebabs never fail. Marinated, charred and served with a simple coriander yoghurt. Yuuuum. You’ll need: 1/2 cup plant-based yoghurt 3 garlic cloves 1 thumb of fresh ginger 1 tsp garam masala 1 tsp ground cumin 2 tsp turmeric 1 lemon salt + pepper 2 blocks of extra-firm tofu basmati rice lamb’s lettuce 👉 Marinate the tofu in yoghurt, garlic, ginger, garam masala, cumin, turmeric and lemon juice for a few hours or overnight. 👉 Thread onto skewers, then griddle for 2-3 minutes on each side until charred, brushing over any leftover marinade as you go. 👉 Serve the kebabs with cooked rice, lettuce and a coriander yoghurt, topped with fresh coriander. Big love, Ben 💚

COURGETTE RIBBONS + TAHINI YOGHURT ON TOAST 🌱 get the full recipe on the SO VEGAN website and app (link in bio!) ✌️ Today we’re throwing back to one of my favourite seasonal recipes at this time of year. It’s peak courgette season right now and this summer squash is available in abundance! Serves 2: 1 courgette salt 4 tbsp tahini 1/2 cup plant-based yoghurt 1 handful of fresh mint 1/2 lemon, zest + juice olive oil 1 pinch of chilli flakes, plus extra for topping 2 thick slices of bread 1/2 garlic clove 👉 Mix the courgette ribbons with salt and set aside 👉 Combine tahini and yoghurt in a bowl 👉 Drain the courgette, then mix with mint, lemon juice and zest, olive oil and chili flakes 👉 Rub toast with garlic, then spoon over tahini yoghurt, top with courgette and leftover dressing. Big love, Ben 💚

HIGH IRON MEAL PREP 💪 get this meal plan on the @sovegan app (link in bio) ✌️ Welcome back to iron made easy! I’m 6 months or so into my iron journey - learning about all the ways I can get more plant-based iron into my diet. Iron absorption can be confusing. Non-heme iron (from plants) is absorbed at a lower rate compared to heme iron (from animals). But there are some simple things we can do to make sure we’re giving our bodies every chance to absorb as much iron as possible: 🍊 pair meals with Vitamin C ☕ avoid drinking tea + coffee around meal times 🌱 prioritise high-iron foods like pumpkin seeds, quinoa + tofu The 4 meals are: 🌱 Mango Chia Pudding 💪 estimated 4mg iron per serving 🌱 Sticky Gochujang Tofu 💪 estimated 7mg iron per serving 🌱 Aubergine + Lentil Ragù With Butter Bean Purée 💪 estimated 9mg of iron per serving 🌱 Stuffed Dates With Pumpkin Seed Butter 💪 stimated 1.5mg of iron per date Get this meal plan and the full recipes - with ingredients, steps, tips and more - with a free 7-day trial to the SO VEGAN app. You’ll also find over 600 delicious plant-based meal ideas (link in bio) ✌️ Big love, Roxy 💚 #highiron #veganmealplan #chiapudding #plantbasedrecipes

TOFU SMASH TACOS 🌮 get this recipe on the @sovegan website + app with a free 7-day trial (link in bio) ✌️ I’ve eaten a lot of tofu over the years - and I’ve tried it in all different shapes and sizes. This method might just be the best. It’s quick, easy - and the tofu is extra crispy and delicious! This recipe uses Asian-inspired flavours with a Sriracha mayo, but you switch it up with whatever you like. Each serving (3 tacos) will deliver: 🌱 37g protein 🌱 9.9g fibre 🌱 8 plant points Get the full recipe - with ingredients, steps, tips and more - with a free 7-day trial to the SO VEGAN website and app. You’ll also find over 600 delicious plant-based meal ideas (link in bio) ✌️ Big love, Ben 💚

CREAMY FROZEN LEMONADE 🍋 This record heatwave is NOT NORMAL and it’s a direct result of the climate crisis. Annnnnd one of the best ways to reduce our carbon footprint is switching meat with plants. I feel like I needed to say that 😅 At some point I need to delve a lot deeper into that. But right now I’m in full survival mode, so here’s my creamy frozen lemonade 🙏 🌱 lemons, juice only 🌱 2 cups ice cubes 🌱 1/4 cup full-fat coconut milk 🌱 2 tbsp maple syrup 🌱 1/2 tsp vanilla extract Get the full recipe - with instructions, tips and more - with a free 7-day trial to the SO VEGAN website and app. You’ll also find over 600 delicious plant-based meal ideas (link in bio) ✌️ Big love, Roxy 💚

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 💚