David Cleary Vegan PT

High Protein Vegan Yogurt Bowl:

Ingredients:

200ml soy milk (about 6.7 fl oz)
40g chia seeds (about 1.4 oz)
25g low-fat, sugar-free granola (about 0.9 oz)
150g mixed berries (about 5.3 oz)
250ml soy yogurt (about 8.5 fl oz)
25g plant-based protein powder (about 0.9 oz)
Instructions:

In a bowl, combine the soy milk and chia seeds. Add the protein powder and mix well. Let it sit for a few hours or overnight to create the chia pudding.
Once the chia pudding has thickened, layer the components in a serving bowl. Start with a layer of chia pudding.
Add the mixed berries on top of the chia pudding layer.
Spoon the soy yogurt over the berries.
Sprinkle the low-fat, sugar-free granola on top of the yogurt layer.
Optionally, you can drizzle some maple syrup for added sweetness.

Cajun Roasted Chickpeas and Edamame Beans with Nutritional Yeast:

Ingredients:

1 can (15 oz / 425g) chickpeas, drained and rinsed
200g frozen edamame beans, thawed
2 tablespoons olive oil
2 tablespoons nutritional yeast
1 teaspoon Cajun spice blend (adjust to taste)
Salt and pepper, to taste
Instructions:

Preheat the oven to 400°F (200°C) or Gas Mark 6.
Rinse and drain the chickpeas, then pat them dry with a clean kitchen towel or paper towels.
In a bowl, combine the chickpeas and thawed edamame beans.

Drizzle olive oil over the mixture and toss to coat evenly.
In a separate small bowl, mix together the nutritional yeast and Cajun spice blend.

Sprinkle the nutritional yeast and Cajun spice mixture over the chickpeas and edamame beans, tossing to ensure all the beans are well coated.

Spread the mixture in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through to ensure even cooking.
Remove from the oven and let them cool slightly before serving.

High-Protein Chopped Vegan Salad:

Ingredients:

7 ounces (200g) seitan, diced or shredded
3.5 ounces (100g) tempeh, diced or crumbled
A mix of greens (e.g., kale, spinach, arugula, or lettuce), chopped
1 cup cherry tomatoes, halved
1/2 cup pickles, diced
2-3 green onions (spring onions), finely chopped
2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
2 tablespoons nutritional yeast
Salt and pepper, to taste
Optional toppings: sliced avocado, chopped green onions, or toasted nuts/seeds

Instructions:

In a pan over medium heat, sauté the diced seitan and tempeh until lightly browned and heated through. You can use a little olive oil or vegetable broth to prevent sticking. Season with salt and pepper to taste. Set aside to cool slightly.
On a large chopping board, chop the greens, cherry tomatoes, pickles, and green onions into small pieces.
In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, and nutritional yeast to make the dressing. Adjust the amount of dressing according to your preference.
Add the sautéed seitan and tempeh to the chopped vegetables on the chopping board.
Pour the dressing over the salad ingredients on the chopping board and toss everything together until well combined. Ensure that the dressing coats all the ingredients evenly.
Taste and adjust the seasonings as needed. Add more salt, pepper, or nutritional yeast to suit your taste.

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🥣 High-Protein Vegan Cottage Cheese

Creamy, tangy, packed with protein, and made with just a handful of ingredients.

Perfect on toast, in baked potatoes, salads, wraps or simply eaten with fresh tomatoes and cracked black pepper.

Ingredients

* 400g extra-firm tofu, pressed
* 200g unsweetened soy yogurt
* 3 tbsp (15g) nutritional yeast
* 1–1½ tbsp apple cider vinegar
* ¾ tsp salt
* Black pepper, to taste
* Optional:
* ¼ tsp garlic powder
* ¼ tsp onion powder
* Fresh dill or chives

Prep

1. Press the tofu for 20–30 minutes to remove excess water.
2. Crumble half of the tofu into small cottage cheese-style curds.
3. Blend or whisk the remaining tofu with the soy yogurt, nutritional yeast, apple cider vinegar, salt and any optional seasonings until smooth.
4. Fold the creamy mixture through the crumbled tofu.
5. Taste and adjust the seasoning if needed.
6. Refrigerate for at least 30 minutes before serving. The flavour develops even more overnight.

Nutrition

Recipe makes approximately 4 servings (150g each).

Per serving

🔥 140 kcal
💪 Protein: 16g
🌾 Carbohydrates: 5.7g
🥑 Fat: 6.8g

If you’re struggling to hit your protein, lose body fat, build muscle, or simply want a clear nutrition & training plan that fits your lifestyle, I offer 1-to-1 vegan nutrition coaching.

We’ll build a personalised plan around your goals, your favourite foods, and your schedule, no extreme diets, no guesswork.

📩 Send me a DM with the word “COACHING” and let’s chat about how I can help.