ETHiX Racing Team

Our next #RacedayRecipes entry comes from @veganeasy@veganism.social's Health & Fitness "Wellbeing" Meal Plan - Basil Tempeh Lentil Salad with Pumpkin.

A bright, hearty bowl that brings together warm, savory, and fresh elements in a beautifully balanced way. Tender cubes of tamari‑marinated tempeh, fragrant basil‑coated lentils, and sweet, soft pumpkin create a satisfying base, while wilted kale adds earthy depth. Cherry tomatoes bring a juicy pop of freshness, and toasted pine nuts layer in a subtle nuttiness that ties everything together. Finished with a squeeze of lemon, this meal feels both comforting and revitalizing. A nutrient‑dense dish that delivers big flavor with simple, wholesome ingredients.

https://www.veganeasy.org/recipes/basil-tempeh-lentil-salad-with-pumpkin

#Vegan #VeganFood #PlantBased #Recipe

Our next installment in #RacedayRecipes is perfect for the transition into the warmer months of the year. The Sautéed Tempeh & Kale Bowl with Hummus‑Tossed Greens is a vibrant, energizing plate that brings together warm, savory, and fresh elements in one satisfying meal. Golden, pan‑seared tempeh and tender wilted kale add hearty depth, while the mixed greens—lightly coated in creamy hummus and brightened with lemon—bring a cool, refreshing contrast. Crisp cucumber and juicy tomato round out the bowl with clean, hydrating crunch, and warm pita on the side turns it into a comforting, complete dish. It’s the kind of meal that feels both nourishing and uplifting, perfect for powering through a busy day or fueling up before a long session.
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🌱 Raceday Recipes #3: Sautéed Tempeh & Kale Bowl with Hummus‑Tossed Greens

Serves: 1
Prep time: 10 mins
Cook time: 10 mins

INGREDIENTS
Main Bowl
• 150g tempeh, cubed
• 2 cups kale, chopped
• 1–2 cups mixed salad greens
• 2 tbsp hummus
• ½ cucumber, sliced
• Handful of cherry tomatoes, halved
• Lemon wedge (for squeezing)
• 1 tbsp olive oil (or preferred cooking oil)
• Salt & pepper to taste
To Serve
• 1–2 pieces pita bread (toasted or warm)

Method
1. Sauté the Tempeh
• Heat oil in a non‑stick pan over medium heat.
• Add cubed tempeh and cook until golden on all sides.
• Season lightly with salt and pepper.
2. Add the Kale
• Add chopped kale to the pan.
• Sauté until wilted and tender, about 2–3 minutes.
3. Toss the Greens
• In a bowl, mix the salad greens with hummus until lightly coated.
• Add cucumber and tomato.
• Squeeze fresh lemon over the top.
4. Assemble
• Plate the hummus‑tossed greens.
• Add the sautéed tempeh and kale on top or to the side.
• Serve with warm pita bread.

#Vegan #VeganFood #PlantBased

Our second entry in our #RacedayRecipes series brings a different kind of power boost—warm, hearty, and built for long‑session focus. The Chick’n & Rice Bowl with Agave–Mustard Dressing is all about steady energy: slow‑burning carbs, high‑quality plant protein, and roasted veggies that keep you feeling grounded through every stint.

This bowl layers chewy soy curls, caramelized sweet potato, Brussels sprouts, baby spinach and fluffy rice, all tied together with a bright agave–mustard drizzle.
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🌱 Raceday Recipes #2: Chick’n & Rice Bowl

Ingredients
- 1 cup cooked rice
- 1 cup soy curls
- ½ large sweet potato, cubed
- 1 cup Brussels sprouts, halved
- 1 cup baby spinach
- Oil, salt, pepper, optional seasonings (poultry seasoning blend, smoked paprika)

Agave–Mustard Dressing
- 1 tbsp Dijon mustard
- 1 tbsp agave syrup
- 1 tsp tahini (optional)

Method
- Soak soy curls for 20-30 min in water, squeeze dry, season, and sauté until browned.
- Roast sweet potato + Brussels sprouts at 425°F until caramelized, about 20 minutes.
- Whisk dressing ingredients until smooth.
- Build your bowl: spinach → rice → roasted veg → soy curls → dressing.

This one hits that perfect balance of cozy and energizing.

#Vegan #VeganFood #PlantBased