Uploaded March 2025 | Updated September 2026, 2 weeks ago
Get a special deal off your first month of GEM! Go to dailygem.com/DEREK and use my code DEREK at checkout! GEM’s real food bites are HSA/FSA eligible and support healthy aging, mood, brain health, digestion, metabolism, energy, and more. Plus, using your HSA/FSA funds mean you could save an average of 30%.
One Pot High Protein Taco Pasta
Half a package (170g or 1 cup) Yves Veggie Ground (mexican flavour) or another type of veggie ground or crumbled tofu, etc
½ yellow onion, chopped
110g (1 ⅓ cup) red lentil pasta
1 can of black beans, drained and rinsed
2 tbsp taco seasoning (add more if using unflavoured veggie ground or another substitute)
½ cup frozen corn kernels
3 cups water
Toppings: sliced avocado, cilantro, salsa, and green onions.
Directions: Saute onion on medium heat until soft then add veggie ground, saute together for 5 minutes. Add the rest of the ingredients and bring to a boil. Cook for approx 10 minutes or until pasta is done. Serve with your favourite taco toppings.
One Pot Soy Curl Shawarma Bowl
125g (3 cups) Soy curls seasoned with 2 tbsp shawarma seasoning (see below for recipe)
1 can of chickpeas, drained and rinsed seasoned with 1 tbsp shawarma seasoning
Raw ingredients:
10 black olives, chopped
¼ red onion diced
1 cup cucumber chopped
1 medium tomato, chopped
Cashew Dill Sauce
¼ cup raw cashews
½ cup water
½ lemon, juiced
⅛ tsp salt
1 tbsp dried dill (add after blending)
My homemade shawarma seasoning (makes more than enough for this recipe:
1 tbsp cumin
1 tbsp paprika
½ tbsp coriander
½ tbsp garlic powder
1 tsp turmeric powder
½ tsp oregano
½ tsp cardamon
½ tsp cinnamon
1 tsp salt
1 tsp black pepper
Directions: Rehydrate soy curls in water for approx 10 minutes. Squeeze all the water out and season the soy curls with shawarma seasoning. Add to a hot pan and cook on medium heat until the soy curls get some colour on them. Add the chickpeas and another tbsp of shawarma seasoning, saute together for another 5 minutes. While that's cooking, cut up your raw ingredients and make the sauce. Refrigerate the sauce for 10 minutes. Remove the soy curl mix from the heat and add to a large bowl with the rest of the fresh ingredients. Mix together and add the sauce. Enjoy!
One Pot Lentil Veggie Soup
2 large carrots, chopped
½ onion, chopped
2 stalks of celery, chopped
3 cloves (or more) of garlic, chopped
3 tbsp poultry seasoning
28 oz can of fire roasted tomatoes
½ cup dry french lentils
½ cup dry quinoa
¾ cup TVP (textured vegetable protein)
1000 ml veggie broth
½ cup frozen peas (add after soup is cooked)
Optional toppings: chopped green onions
Directions: Saute carrots and onion together until soft, then add celery and garlic. Saute for a few minutes before adding the rest of the ingredients (except frozen peas). Bring to a simmer and cook for approx 20 minutes or until the lentils are tender and the quinoa is soft. Once the soup is done, add the peas and remove from the heat. Serve with a garnish of green onions.
00:00 Intro
1:03 How To Make One Pot Taco Pasta
2:54 Taco Pasta Macros
3:01 Gem Energy Aid Bites
4:15 How To Make One Pot Shawarma Bowl
7:32 Shawarma Bowl Macros
7:39 How To Make One Pot Lentil Veggie Soup
9:56 Lentil Veggie Soup Macros
MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:
simnettnutrition.com/product/easy-vegan-dressings-sauces
FREE EASY VEGAN MEAL PLANNER 📝
simnettnutrition.com/easy-vegan-meal-planner
SIMNETT NUTRITION MERCH 👕
simnettnutrition.com/shop
USE MY CODE DEREK15 for 15% OFF VEDGE NUTRITION: vedgenutrition.com/SimnettNutrition
SOCIALS
• INSTAGRAM (DEREK): instagram.com/simnettnutrition
• FACEBOOK: facebook.com/simnettnutrition
MUSIC: epidemicsound.com
soundstripe.com
Get a special deal off your first month of GEM! Go to dailygem.com/DEREK and use my code DEREK at checkout! GEM’s real food bites are HSA/FSA eligible and support healthy aging, mood, brain health, digestion, metabolism, energy, and more. Plus, using your HSA/FSA funds mean you could save an average of 30%.
One Pot High Protein Taco Pasta
Half a package (170g or 1 cup) Yves Veggie Ground (mexican flavour) or another type of veggie ground or crumbled tofu, etc
½ yellow onion, chopped
110g (1 ⅓ cup) red lentil pasta
1 can of black beans, drained and rinsed
2 tbsp taco seasoning (add more if using unflavoured veggie ground or another substitute)
½ cup frozen corn kernels
3 cups water
Toppings: sliced avocado, cilantro, salsa, and green onions.
Directions: Saute onion on medium heat until soft then add veggie ground, saute together for 5 minutes. Add the rest of the ingredients and bring to a boil. Cook for approx 10 minutes or until pasta is done. Serve with your favourite taco toppings.
One Pot Soy Curl Shawarma Bowl
125g (3 cups) Soy curls seasoned with 2 tbsp shawarma seasoning (see below for recipe)
1 can of chickpeas, drained and rinsed seasoned with 1 tbsp shawarma seasoning
Raw ingredients:
10 black olives, chopped
¼ red onion diced
1 cup cucumber chopped
1 medium tomato, chopped
Cashew Dill Sauce
¼ cup raw cashews
½ cup water
½ lemon, juiced
⅛ tsp salt
1 tbsp dried dill (add after blending)
My homemade shawarma seasoning (makes more than enough for this recipe:
1 tbsp cumin
1 tbsp paprika
½ tbsp coriander
½ tbsp garlic powder
1 tsp turmeric powder
½ tsp oregano
½ tsp cardamon
½ tsp cinnamon
1 tsp salt
1 tsp black pepper
Directions: Rehydrate soy curls in water for approx 10 minutes. Squeeze all the water out and season the soy curls with shawarma seasoning. Add to a hot pan and cook on medium heat until the soy curls get some colour on them. Add the chickpeas and another tbsp of shawarma seasoning, saute together for another 5 minutes. While that's cooking, cut up your raw ingredients and make the sauce. Refrigerate the sauce for 10 minutes. Remove the soy curl mix from the heat and add to a large bowl with the rest of the fresh ingredients. Mix together and add the sauce. Enjoy!
One Pot Lentil Veggie Soup
2 large carrots, chopped
½ onion, chopped
2 stalks of celery, chopped
3 cloves (or more) of garlic, chopped
3 tbsp poultry seasoning
28 oz can of fire roasted tomatoes
½ cup dry french lentils
½ cup dry quinoa
¾ cup TVP (textured vegetable protein)
1000 ml veggie broth
½ cup frozen peas (add after soup is cooked)
Optional toppings: chopped green onions
Directions: Saute carrots and onion together until soft, then add celery and garlic. Saute for a few minutes before adding the rest of the ingredients (except frozen peas). Bring to a simmer and cook for approx 20 minutes or until the lentils are tender and the quinoa is soft. Once the soup is done, add the peas and remove from the heat. Serve with a garnish of green onions.
00:00 Intro
1:03 How To Make One Pot Taco Pasta
2:54 Taco Pasta Macros
3:01 Gem Energy Aid Bites
4:15 How To Make One Pot Shawarma Bowl
7:32 Shawarma Bowl Macros
7:39 How To Make One Pot Lentil Veggie Soup
9:56 Lentil Veggie Soup Macros
MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:
simnettnutrition.com/product/easy-vegan-dressings-sauces
FREE EASY VEGAN MEAL PLANNER 📝
simnettnutrition.com/easy-vegan-meal-planner
SIMNETT NUTRITION MERCH 👕
simnettnutrition.com/shop
USE MY CODE DEREK15 for 15% OFF VEDGE NUTRITION: vedgenutrition.com/SimnettNutrition
SOCIALS
• INSTAGRAM (DEREK): instagram.com/simnettnutrition
• FACEBOOK: facebook.com/simnettnutrition
MUSIC: epidemicsound.com
soundstripe.com
