Eat Like An Athlete: 3 Vegan Meals From Health App Oro

Developed by the coaches of Olympic athletes and world champions, Oro is the personalised health and fitness app featuring food-first nutrition plans and a ‘smart programming’ system based on simplicity and flexibility.

The following recipes are meat-free but full of flavour, providing a small taste of the quality meals you can expect to find on the app.

BBQ Black Bean Burger (from Gaz Oakley)

Ingredients (serves 2):

• 1 tbsp olive oil
• 1 red pepper
• 2 spring onions
• 4 shiitake mushrooms
• 120g chickpeas
• 120g black beans
• 2 tbsp shelled hemp seeds
• 2 handfuls fresh coriander
• 2 tbsp barbecue sauce
• Squeeze of lime juice
• 30g buckwheat flour
• 2 vegan brioche buns
• 10g cress
• 2 handfuls lettuce
• 1 tomato
• 50g crispy onions
• Salt
• Black pepper

Method:

1. Preheat your oven to 180°C and line a baking tray with greaseproof paper. 
2. Add spring onion, red pepper and mushroom to a blender, then blitz the mixture until everything is finely chopped.
3. Preheat a large non-stick frying pan over a low heat, add a little oil, then when the pan is hot add the chopped red pepper mix. Sauté everything for two to three minutes or until softened.
4. Meanwhile, put the chickpeas and black beans into a mixing bowl and give them a pat dry with kitchen paper as best as you can.
5. Add the chickpeas and beans to the blender with the sautéed red pepper mixture, hemp seeds, coriander, barbecue sauce, lime and seasoning.
6. Pulse the blender no more than three times – if you over-blend the mix you will turn it into a purée, resulting in a mushy burger.
7. Once pulsed, put the mixture into a mixing bowl and add the flour. Using your hands lightly, work the mixture together. Again, if you over mix you’re going to have a mushy burger, so gently work it together.
8. Add a little more flour if your mix feels too wet. If not, go ahead and form the mixture into patties. Lightly flour your hands to form the burgers.
9. Once you’ve formed your burgers, place them onto the lined baking tray. You can bake them straight away, but I like to get them golden in a pan first. Add a touch of oil to a non-stick pan placed over a medium heat and fry the burgers on each side for two to three minutes.
10. Once coloured, place the burgers onto the tray, then place the tray into the oven for 15 minutes.
11. Prepare your garnishes while the burgers are in the oven. I serve my burgers in a toasted bun with lettuce, cress, tomatoes, extra barbecue sauce and crispy onions.

PER SERVING
Kcals: 756, Protein: 24g, Fats: 29g, Carbs: 86g

Roasted Cauliflower and Tempeh Tacos (from What Luce Eats)

Ingredients (serves 2):

• 50g tempeh
• ¼ tsp chilli powder
• 2 tsp cumin
• 1 tsp paprika
• ¼ tsp garlic powder
• ¼ tsp chilli flakes
• ¼ tsp oregano
• Salt
• Black pepper
• 4 tsp olive oil
• 420g cauliflower
• 6 taco shells
• 1 avocado
• ¼ red cabbage
• 2 handfuls fresh coriander
• 4 tsp lemon juice
• 1 green chilli
• 30g dairy-free cheese

Method:

1. Start by marinating your tempeh by combining all of the spices and oil. Save half of the paprika for the cauliflower. Add tempeh pieces and coat evenly. Place in the fridge, ideally overnight, but you can just cook straight away if time is limited. 
2. Preheat oven to 180°C, and line two baking trays. Season cauliflower florets with paprika and a drizzle of oil, before scattering on one of the baking trays. Scatter tempeh cubes on the other, and place both trays in oven to bake for 25 minutes.
3. Meanwhile, mash the avocados, and add salt and juice from the lemon.
4. Load tacos by smothering with the smashed avocado, then cauliflower and tempeh pieces.
5. Add some sliced red cabbage, and crumble cheese on top.
6. Season with chilli flakes, sliced green chilli and fresh coriander.

PER SERVING
Kcals: 616, Protein: 18g, Fats: 40g, Carbs: 43g

Veggie Curry (from What Luce Eats)

Ingredients (serves 2):

• 3 tsp olive oil
• 1 white onion
• 2 cloves garlic
• ¾ tsp cumin
• ¾ tsp garam masala
• ¾ tsp paprika
• ¾ tsp ground coriander
• ¼ tsp cayenne pepper
• ¼ tsp turmeric
• Salt
• Black pepper
• 2 tsp tomato purée
• ¾ can coconut milk
• 200g chopped tomatoes
• 300g new potatoes
• 200g courgettes
• 300g cauliflower
• 40g spinach
• 36g cashew nuts
• 2 handfuls fresh coriander
• 10g coconut yogurt
• 130g wholegrain rice

Method:

1. Preheat oven to 180°C, and line a baking tray with parchment paper or tin foil.
2. Scatter your cauliflower florets and drizzle with 1 tbsp of oil. Place in the oven to roast for 20 minutes.
3. In a large saucepan of boiling water on a medium heat, boil your diced potatoes for 15 minutes.
4. While your potatoes are boiling, begin to cook your rice, according to the packet instructions.
5. In another large saucepan on a medium heat, add 1 tbsp of oil, diced onion and crushed garlic cloves. Simmer until the onion starts to brown.
6. Next, add your cumin seeds, garam masala, paprika, ground coriander, cayenne pepper, salt, pepper, turmeric and tomato purée. Combine and cook for one minute.
7. Pour in your coconut milk and tinned tomatoes, and leave to simmer for five minutes.
8. Next, drain your potatoes and add them to the sauce along with the roasted cauliflower florets and courgettes.
9. Combine and turn to a low heat. Let it simmer for ten minutes further, before adding your spinach and letting it wilt.
10. Serve over rice with a dollop of coconut yogurt, and sprinkle with cashew nuts and fresh coriander.

PER SERVING
Kcals: 853, Protein: 23g, Fats: 38g, Carbs: 97