Roxy Pope + Ben Pook(@roxyandben) 인스타그램 상세 프로필 분석: 팔로워 823,696, 참여율 6.53%

Get the recipe for our Hasselback Teriyaki Tofu Steaks EXCLUSIVELY in the @sovegan app 🔥 Slicing grooves into the tofu helps it absorb wayyy more flavour while it’s cooking. It’s a simple technique which takes these unbelievable teriyaki-flavoured tofu steaks to the next level 😋 This dish is also packed with a generous 34g of protein per serving 💪 You’ll find the full recipe EXCLUSIVELY in the SO VEGAN App! If you haven’t already, start your 7-day free trial to unlock over 400 delicious and fuss-free vegan recipes. Follow the link in our bio to download the app today 🙏 Big love, Roxy + Ben 💚

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

I wasn’t sure if this is something I wanted to share, but ultimately I don’t think there’s enough conversation around iron deficiency - including how it could impact vegans and vegetarians. The most important thing I want people to take away from this is - if you think something might be off, go and speak to your GP ✌️ Roxy x #womenshealth #irondeficiency #womenswellbeing #lowiron

TOFU GYROS 🇬🇷 full recipe with notes is on the SO VEGAN website and app (links in bio) ✌️ I’ve lost count of the number of times I’ve been called a “soy boy”. Soy contains estrogen - but it’s not the same as human estrogen and studies show it behaves very differently in our bodies (it doesn’t lower testosterone). Gendering foods like this is very problematic. Nothing about eating meat is inherently masculine. Likewise, being vulnerable and empathetic takes real strength 💪 Anyway, if you agree - and you love tofu like I do - here’s my new DELICIOUS tofu gyros recipe: Makes 4 gyros For the fries: 🌱 2 potatoes 🌱 1 tsp oregano For the tofu: 🌱 2/3 cup plant-based yoghurt 🌱 1 lemon 🌱 2 tbsp white miso 🌱 2 garlic cloves 🌱 2 tsp smoked paprika 🌱 1 tbsp oregano 🌱 2 tsp ground cumin 🌱 1 block of extra-firm tofu For the tzatziki 🌱 1/2 cucumber 🌱 1 cup plant-based yoghurt 🌱 1 garlic clove 🌱 large handful of fresh dill 🌱 1/2 lemon To serve: tomatoes, red onion, cucumber, parsley and flatbreads 👉 Soak the fries, then toss with oil and salt and bake until golden and crispy. 👉 Mix the marinade, tear in the tofu and coat well. 👉 Make the tzatziki and salad while the fries cook. 👉 Thread the tofu onto skewers and grill until charred. 👉 Toss the fries with oregano, then return to the oven with the flatbreads to heat through. 👉 Build the gyros with tzatziki, salad, tofu, fries and parsley. Get over 600 recipes - high protein, high fibre and packed with plant diversity - right now on the SO VEGAN website and app 🔥 Big love, Ben

KIDNEY BEAN ‘MEATBALL’ HUMMUS BOWL 🫘 full recipe with notes is on the SO VEGAN website and app (links in bio) ✌️ Don’t hate me, but “bean balls” just doesn’t sound right! These kidney bean ‘meatballs’ are packed with flavour from the tapenade, cumin and parsley - and I serve them in a comforting hummus bowl. Yuuuum. 🌱 1.5 red onions 🌱 1/2 lemon 🌱 salt + pepper 🌱 2 tins of kidney beans 🌱 70g (2/3 cup) walnuts 🌱 1 bunch of fresh parsley 🌱 3 tbsp black olive tapenade 🌱 1 tbsp dark soy sauce 🌱 2 tsp cumin 🌱 6 tbsp panko 🌱 olive oil To serve: 🌱 1 handful of fresh parsley 🌱 1 garlic clove 🌱 1/2 lemon 🌱 hummus 🌱 flatbread 🌱 cucumber 👉 Quick pickle half of a red onion with lemon juice and a pinch of salt. 👉 Mash the beans, then mix with red onion, walnuts, parsley, tapenade, soy sauce, cumin, breadcrumbs, salt, pepper and a drizzle of oil. 👉Shape into 16 balls, place on a lined tray and bake at 180C fan / 400F for 25 mins, turning halfway. 👉Mix parsley, garlic, lemon zest, lemon juice and olive oil to make a dressing. 👉Serve with hummus, flatbread, cucumber, pickled onion and spoon over the dressing. There are over 600 delicious recipes - just like this one - available now on the SO VEGAN website and app! Access them all with a free 7-day trial (links in bio) 🔥 Big love, Ben 💚

VEGANISM IS OFFICIALLY OVER 😭 I’m seeing this sentiment a lot atm. Apparently vegans are now an endangered species! I’ve been vegan now for 10 years - and while it might be true that not as many people are deciding to go vegan - I also think we sometimes lose sight of the bigger picture. Veganism isn’t new and, don’t worry, it’ll be around longer than me and you. Also - more people are eating more plant-based food. IMO that’s something we should all be celebrating. This Sticky Sriracha Aubergine + Peanut Butter Noodles is available now in the @sovegan website and app - links in bio! Big love, Roxy #veganfood #plantbased #veganrecipes #vegannoodles #easyveganrecipes

THAI RED CURRY BOWL with CRISPY TOFU 🔥 full recipe with is on SO VEGAN website and app (links in bio) ✌️ For me, eating and living well isn’t about seeing everything as ‘good’ or ‘bad’. It’s about the bigger picture - and that can include processed foods. Lots of pastes, sauces, etc - which you’ll find in the supermarket - might be considered a UPF. But using them doesn’t automatically make a meal “unhealthy”. This Thai red curry bowl involves crispy tofu, fresh veggies and a spicy broth - it’s well-balanced, packed with protein and a mix of carbs, fats and fibre to keep you full 💪 Get the full recipe with a free 7-day trial to the SO VEGAN website and app - links in bio! Big love, Roxy 💚

CRISPY TOFU SCHNITZELS with slaw + mayo 😋 featuring @kikkomanuk | ad Freezing tofu is a game changer if you want a firmer and meatier texture - which is ideal for these delicious and crispy tofu schnitzels 👌 This trick also helps it absorb our quick lemon and soy marinade - made using Kikkoman soy sauce, which is 100% natural and fermented for 6 months - so it adds a really full bodied flavour. Then it’s coated in a sesame and panko crumb - and air-fried until perfectly golden. And for extra protein, we make a garlic and onion tofu mayo (given a punchy savoury kick with more Kikkoman soy sauce 😎) and a fresh cabbage slaw. Delish! Serves 2 For the schnitzels: 1 x 400g (14oz) pack of firm tofu 1.5 tbsp Kikkoman soy sauce 1/4 lemon juice 60g (1/2 cup) plain flour 1 tsp dried mixed herbs 60ml (1/4 cup) unsweetened plant-based milk 30g (1/3 cup) panko breadcrumbs 1 tsp all-purpose seasoning 2 tbsp sesame seeds For the tofu mayo: olive oil 1/2 onion 1 garlic clove 150g (5.3oz) silken tofu 1/2 tsp wholegrain mustard 1/2 tsp Kikkoman soy sauce 1/4 lemon juice For the slaw: 1/2 sweetheart cabbage 1/4 lemon juice 1 tsp maple syrup 1/2 tsp caraway seeds salt + pepper 👉 Squeeze the thawed tofu well, slice into 3 slabs and marinate in soy sauce and lemon for 10 mins. 👉 Set up three bowls: (1) 1/3 of the flour, (2) 2/3 of the flour mixed with herbs and milk (3) panko mixed with seasoning and sesame seeds. Carefully coat the tofu in flour, then batter, then breadcrumbs. 👉 Air-fry at 180C fan for 20 minutes, turning halfway, until golden and crisp. 👉 Meanwhile, fry the onion and garlic, then blend with silken tofu, mustard, soy sauce and lemon to make the tofu mayo. 👉 Finely slice the cabbage and toss with lemon juice, maple syrup, caraway seeds, salt and pepper. 👉 Serve the crispy tofu with the slaw and tofu mayo. Enjoy! Roxy + Ben

HOT MAPLE TOFU BOWL 💪 get the full recipe with all our notes on SO VEGAN website and app (links in bio) This bowl is all about the flavour combinations: smoky sweet potato, spiced tofu, creamy tofu ‘cottage cheese and a sweet spicy dressing. And it also comes with 43g of protein, 14g of fibre and 12 of your weekly plant points, which isn’t too bad if you ask me! 🌱 300g (10.5oz) extra-firm smoked tofu 🌱 1.5 tbsp reduced-salt soy sauce 🌱 1 tbsp all-purpose seasoning 🌱 2 tbsp nutritional yeast 🌱 olive oil 🌱 400g (14oz) sweet potato 🌱 1 tsp smoked paprika 🌱 salt + pepper 🌱 120g (4.2oz) roasted red peppers from a jar 🌱 1/2 red onion 🌱 1 small handful of fresh parsley 🌱 1/2 lemon, juice only 🌱 150g (5.3oz) silken tofu 🌱 1/2 tsp white miso paste 🌱 80g (2/3 cup) plant-based yoghurt, we use Greek-style 🌱 2 handfuls of mixed salad leaves, see tips 🌱 1 small avocado, sliced For the hot maple dressing: 🌱 3 tbsp maple syrup 🌱 1/2 tsp chilli flakes 🌱 1 tsp apple cider vinegar 👉 Toss crumbled tofu with soy sauce, all-purpose seasoning, nutritional yeast and olive oil. Add to a lined tray. 👉 Toss the sweet potato with smoked paprika, salt, pepper and olive oil on another tray. Roast both for 20-30 mins. 👉 Mix the roasted peppers, red onion, parsley, lemon juice, salt and pepper to make a quick salsa. 👉 Whisk the miso with lemon juice, then gently whisk in the silken tofu and yoghurt to make a creamy ‘cottage cheese’. 👉 Simmer the maple syrup with chilli flakes, then remove from the heat and stir in the vinegar. 👉 Add everything to bowls, then drizzle over the hot maple dressing. For our 600 nutritious, protein-packed and high fibre recipes just like this - download the SO VEGAN App and start your free 7-day trial 🙌 Big love, Ben 💚