Quick one pan high protein pasta + things I didn’t have time for in the voiceover: I often see non-vegan food labelled as ‘normal’ food, this just pushes us away from a plant focused future. My mission is to get people eating more plants. I think the best way to do this is to not label everything sans animal products as vegan. I still very much identify as a vegan, however I’ve seen and heard pretty much all the counter arguments and I do understand that this lifestyle is not suitable for everyone. I want people to FEEL good, and my mission is to provide recipes which do just that, to encourage a gradual shift away from animal products. Not an overnight elimination. I’m not encouraging the extinction of the movement at all. I see a lot of value in activism. This is a choice I’ve made as a creator with the power to hopefully reach many more, non-vegan people. It’s the way I see I can make the biggest impact. Recipe: Protein breakdown: 300g puy lentils - 33g 250g pasta (dried weight) - 35g 40g walnuts - 6g = 74g /2 large portions (it is recommended that those following a plant-based diet eat larger portions) = 37g The ingredients and recipe are in a pinned comment 💚 Ingredients: 250g dried pasta 350g chopped chestnut mushrooms 1/2 an onion, finely chopped 4 gloves garlic, minced 40g walnut pieces, soaked in boiling water(10 mins) 7 large sun-dried tomatoes, finely chopped 1 tsp smoked paprika 1 tbsp tomato paste 300g ready cooked puy lentils 1 400g tin plum tomatoes Salt, pepper, extra virgin olive oil Cashew parm for serving Method is on my IG page x #fyp #veganfyp #pasta #lentils — @sophsplantkitchen TikTok