Do you want good meals to gain weight. We’re going to get some better angles in here hopefully and so for a meal number two what we’re going to need is almond milk or whatever nut milk. You want to use some veggie broth low or normal sodium. We got garbanzo beans these are awesome because they have no salt added usually garbanzo beans and cancer a ton of salt. We’ve got a dirty nutritional yeast coming down to the end of it just always a sad day for us vegans then I have three and a half cups of broccoli. I got it in a bag again I’m at someone else’s house. I just don’t have the normal stuff that I have and then I have five pounds of russet potatoes just going to get some water boiling in a giant pot and then we are also going to need a bunch of russet potatoes. I would probably even do more than this but I ran out so right here we have eight medium ish size russet potatoes.
Okay so we’re going to do a soup like a chowder and because of that we do not need to be too specific about how we cut this up because we’re just going to blend it off. So just whatever chunks just so it cooks a little bit faster make a little bit easier for us. So you’re going to throw these chunks into the boiling water. Okay now after letting our potatoes boil for about 10-15 minutes. You want them to be able to just slide off of a knife whenever you poke it in there. You basically want them to become nice and mushy and ready to be blended. So we’re just going to drain this and then we’re going to pour it into a blender and blend this up. So I have a really tiny blender here but if had a bigger. One I’d be able to do it all in one go whoops. Oh so we’re just going to dis in a couple batches and we are also going to be adding the broccoli in during this space.
So we’re going to blend the broccoli into potatoes you will not even taste them but you’ll be getting some greens in just kind a nice now in total. You’re going to be using four cups of almond milk in this and again I have a small blender. So I’m just going to using portions by the end of it I will use four cups of whole milk and using them up kind of adds this nice creaminess to the base and we’re also going to add veggie broth. Once it’s into the pot once we’re done blending it. Now we’re going to add our a little bit of protein. So we have some garbanzo beans these are no salt added and we have about three and a half cups here. This kind of adds a chunk like it makes the soup not just one consistency but also obviously has tons of protein which is really nice too just going to mix that in there next up. We have nutritional yeast which adds like a cheesy flavor which is really nice but it also has to be 12 some other good nutrients in there and it also has a ton of protein and we are almost out.
So I’d say we have maybe about three tablespoons but you could I mean seriously you can go hard on this if you want to be kind of cheesy. You could do you know up to ten tablespoons if you had the money for it another thing. We’re going to add is some salt to the mix because that’s what’s going to make it really pop. We have vegetable broth I guess I could just use some salt right now. If I just want to bring up the salt content actually need to use vegetable broth. It’s going to add a little bit more volume hopefully it all fits into our meal prep dishes but here we’re going to use two cups veggie broth. So we’re just going to let this simmer for like 5-10 minutes just to let everything get together and that’s it and then it’s been done. We complete it good idea babe this is a really good idea thanks to in our final meal here. We have baked potatoes you can do sweet potatoes too but if you don’t want to bake them because I know it does take a long time to use the oven you could definitely just microwave them that’s totally.
Fine they’re going to be cold when you eat them anyways this is a little special technique that I really like when I cook potatoes in the oven or really even in the microwave either you need to poke them right so. that they don’t explode but if you cut them vertically like this what happens is when they cook in the oven they kind of split open right here and then it makes it very easy to pull them apart and eat them unlike giant chips or just be able to open them up and kind of smear stuff on them. So it’s a really big tip so we’re going to do any type of beans that you want to do I’m dark red kidney beans here. So I’m going to do two and a half cups of these got a block of tempeh which is really awesome never tried tempeh before it’s it’s made from the same thing. That tofu is but it’s also fermented. So it’s got that probiotics in there but also it’s just got like a crunch it’s really weird-looking looks like brains.