Video summary

Vegan High Protein Full Day of Eating | 152g of Protein

Main summary

Key takeaways

Cooking

Presenter / Channel

  • The presenter is the YouTuber in the video (“y’all asked and I delivered”), doing a full day of eating vegan high-protein plan.

Ingredients (with quantities/substitutions mentioned)

Breakfast

  • Vegananic ancient whole wheat sprouted bread: 2 slices (about ~5 g protein per slice)
  • Crunchy peanut butter: amount not specified
    • Mentioned: Skippy’s natural crunchy peanut butter (preferred by the presenter; noted as not the “best in healthwise”)
  • Chia seed: 2 tbsp mixed into applesauce (about ~3 g protein per tbsp)
  • Applesauce: about 1 1/4 cups (“about a cup and a fourth or so”)
  • Fruit: strawberries + blueberries (amount not specified)
  • Beef-free vegan honey (substitution for honey): used/mentioned for taste (“tastes exactly like it,” made from apples)

Post-workout / Snack items

  • Protein bar: Go Slim Crunchy Peanut Butter (17 g protein)
  • Dry roasted unsalted peanuts:
    • Snack later: 1/2 cup dry roasted unsalted peanuts (14 g protein; 2 servings)
    • Another later snack: 1 serving peanuts (quantity not specified)
  • Cashew milk ice cream (So Delicious): 1 serving (quantity not specified)

Main / other meal (sandwich + sides)

  • Kale
  • Quinoa
  • Black beans
  • Chickpeas
  • Brussels sprouts
  • Ancient whole wheat veganic bread (for a hummus & veggie sandwich)
  • Cayenne hummus
  • Black bean hummus (added for extra protein)
  • Tomato + cucumber (for sandwich)
  • Spicy kale mix (topping)
  • Sides: “chickpea, quinoa, and black bean concoction” (amount not specified)
  • Vegan sweet potato casserole (amount not specified)
  • Vegan protein: mentioned as “some of this vegan protein” alongside the meal (brand/amount not specified)

Last meal

  • Brown rice
  • Spaghetti / noodles
  • Pullanto beans in the sauce (amount not specified)
  • Cooking liquid note / substitution:
    • Uses ice from the freezer melted into the pot instead of regular water to keep noodles “fluoride free”

Sauce / condiment variation for final meal

  • Quinoa basil pesto sauce: from Sprouts
  • Garlic toast + avocado toast (added as additional items)

Step-by-step method & timing/temps/technique cues

1) Toast breakfast (morning)

  1. Toast bread using the toaster.
  2. Use proper utensils when handling toast (safety note: presenter nearly burned their hand).
  3. Spread peanut butter on toasted bread.
  4. Prepare applesauce bowl:
    • Add ~1 1/4 cups applesauce
    • Stir in 2 tbsp chia seeds
    • Add strawberries + blueberries
  5. Presenter notes breakfast totals about 19 g protein and is eaten before a workout.

2) Post-workout (after gym)

  1. After lifting, have the protein bar: Go Slim Crunchy Peanut Butter (17 g protein).
  2. Then eat the next meal after getting home (the video transitions to the larger meal later).

3) Big meal assembly (sandwich + sides)

  1. Assemble a hummus & veggie sandwich on ancient whole wheat veganic bread:
    • Use cayenne hummus + black bean hummus
    • Add tomato + cucumber
    • Top with spicy kale mix
  2. Serve with sides (described as components of the plate):
    • Kale/quinoa/black beans/chickpeas/Brussels sprouts
    • “Chickpea–quinoa–black bean concoction”
    • Vegan sweet potato casserole
  3. Presenter also includes vegan protein “to go along with it.”

4) Quick snack(s) (later in the day)

  • Option A:
    1. Eat 1/2 cup dry roasted unsalted peanuts (14 g protein per note)
  • Option B (if not hungry after the big meal):
    1. Eat 1 serving peanuts
    2. Pair with So Delicious cashew milk ice cream (simple, “got the job done”)

5) Last meal cooking (rice + spaghetti + beans)

  1. Start a pot and boil down rice/spaghetti/beans.
  2. Water approach:
    • Instead of regular water, the presenter uses melted freezer ice to cook the noodles (to keep noodles “fluoride free”).
  3. Add quinoa basil pesto sauce from Sprouts on top of noodles.
  4. Serve with garlic toast and avocado toast (as shown in final plating).
  5. Presenter shares end-of-day totals (see below).

Equipment / prep notes

  • Toaster for toast (morning).
  • No microwave:
    • Presenter explicitly says they don’t reheat in a microwave; use stove/oven or eat cold if possible.
  • Uses a pot for boiling/cooking last meal.
  • Safety cue: “use the proper utensils” when handling toast (avoid burns).

Tips, common mistakes to avoid, and serving/plate suggestions

  • Safety: Use proper utensils with the toaster—presenter nearly burnt their hand.
  • Meal building for protein:
    • Focuses on protein-forward carbs/protein sources: chia + whole wheat sprouted bread, hummus combos, and beans + quinoa.
  • Fluoride preference (personal routine):
    • Avoids “fluoride” in noodles by using melted freezer ice.
  • Serving suggestion:
    • Build the sandwich with multiple hummus types + veggies + spicy kale mix.
    • Finish noodles with basil pesto, then pair with toast and avocado toast.

Variations discussed (concise)

  • Honey substitution: uses beef-free vegan honey (tastes like honey; made from apples).
  • Snacks:
    • Either ½ cup peanuts or 1 serving peanuts + cashew milk ice cream later (depending on hunger).
  • Final meal additions:
    • Noodles topped with quinoa basil pesto, plus garlic toast and avocado toast.
  • Water method for noodles:
    • Normal water avoided; uses melted freezer ice.

End-of-day nutrition totals (as stated)

  • Presenter states totals: 152.3 g protein and 526.6 g carbs with 4,28 calories
    • Note: calories number appears truncated/garbled in subtitles, but protein total is clearly stated as 152.3 g.

Referenced sources

  • Sprouts: quinoa basil pesto sauce (explicitly mentioned)
  • So Delicious: cashew milk ice cream (explicitly mentioned)
  • Go Slim Crunchy Peanut Butter protein bar (explicitly mentioned)
  • Skippy’s natural crunchy peanut butter (explicitly mentioned)
  • Vegananic ancient whole wheat sprouted bread (brand/type mentioned; exact source not specified)

Original video