food under 500 calories

🍠🌭🌶🥗Adding to my collection of under 500 cal meals (457 cal)
Today we have 2 Linda McCartney rosemary and red onion sausages, mixed greens, sweet potato 🍠, kimchi and hummus ( lemon and coriander).

I don’t know what on earth keeps possessing me to have kimchi and hummus on the same plate but hey multicultural AF haha 😂😅

Spicy Baked Broccoli and Cauliflower

Ingredients:

  • 1 x 400g can of chickpeas
  • 3 tbsp sriracha
  • 1 tsp garlic powder
  • 1 tbsp lemon juice
  • ½ tsp sea salt
  • black pepper to taste
  • Up to ¼ cup water
  • 400 g cauliflower and broccoli, cut into bite-size pieces

Recipe:

  1. Pre-heat the oven to gas mark 7/425F/220C and line a large tray with baking parchment and spray it with cooking spray/brush with oil.
  2. Throw the entire can of chickpeas (brine and all) into a blender, along with 2 tbsp of water, the sriracha, garlic, lemon juice, salt and pepper. Blend to a smooth consistency, adding extra water if needed. Adjust spices to taste.
  3. Using a fork, dip each piece of broccoli/cauliflower into the batter and then space evenly along the lined baking tray.
  4. Bake for 30 minutes, turning the tray around halfway through cooking.
  5. Top with nooch and dip in lots of ketchup and vegan mayo :)

Notes: For a long time I wanted to try sixvegansisters’ broccoli bites, but tbh the batter was slightly daunting for me, so I made a few changes. Brought up the protein content and brought down the calorific value, so I’m really happy with how this turned out :D

Serves 1 as a large main meal (471 cals), or 3 as a side (157 cals) 

Vegan Spaghetti Carbonara

Ingredients:

  • 75 g spaghetti
  • 1 rasher of vegan bacon (I used Cheatin’ Maple Bacon)
  • 10 g vegan Parmesan (I used Violife Prosociano)
  • ¼ vegetable stock cube
  • ¼ tsp mustard
  • 15 g cheddar-style vegan cream cheese (I used Sheese)
  • Pinch of Nooch
  • Salt and pepper to taste
  • Optional: pinch of chilli flakes

Recipe:

  1. Start by boiling the spaghetti with a pinch of salt for 7 minutes.
  2. Meanwhile, cut the bacon into pieces and fry using cooking spray until crispy at the edges, then set aside.
  3. When the spaghetti is cooked, drain but reserve about ¼ - 1/3 cup of the water and return to the heat, then add the peas, the stock cube, mustard, garlic and cream cheese along with a few grinds of black pepper and a pinch of sea salt (and chilli, if using). Stir as the cheese melts and a smooth sauce forms.
  4. Take off the heat and stir in the bacon and nooch before plating up and adding the cheese on top.

Notes: I had bacon and parmesan so of course I had to make a carbonara. Really happy with how this turned out :)

Serves 1, 424 calories