No meat, just proteins

Finally an app that combines vegetarian cooking with protein rich foods for active people

Available on App Store, coming soon on Google Play

appstore
devices duo

The Idea

It’s all very simple, really

Do you feel that a world of a thousand vegetarian cooking resources, the lack of focus on high-protein recipes is frustrating? Are you trying to balance a vegetarian lifestyle with a physically active one and need a greater repetoir of good, easy and tasty meals? Then GreenGrams might be the thing you were looking for.

The features

Recipes
Recipes, recipes, recipes….

Over 70 main courses, breakfasts, sweets, snacks and specials for a complete diet suitable for everyday life as well as special occasions

youcantfail
You can’t fail

All recipes include easy to follow instructions, list of ingredients and nutrient contents per serving

adapt
Adapt to your needs

Adjust portion sizes and number of servings, or set your own profile based on your diet, eating habits and workout goals

Have a taste

Not conviced? Here are a few sample recipes for you to try

image
image
image

Find us

To find out more, give feedback, stay updated with the latest and to give support, here’s where to go

recipes 01

Chipotle Chili

  • Kcal 700
  • 42
  • vegan Vegan
  • quick Quick
Ingredients Chili
2 pcs
Onions(s)
1 can
Black beans
1 can
Kidney beans
400 g
Tomato pulp
4 dl
Grated cheese
4 pcs
Garlic
200 g
Mushrooms
2 pcs
Bell pepper
2 tsp
Salt
2 tsp
Black pepper
1 tsp
Chili powder
2 tsp
Cumin powder
1 pcs
Dried chipotle chili pepper
Waffles
2 dl
Dinkel flour
1 dl
Corn flour (Polenta)
2 dl
Milk or soy milk
2 pcs
Egg

Chipotle Chili

  • Kcal 700
  • 42
  • vegan Vegan
  • quick Quick
Instructions Preparations
1
Strain the Black beans and the canned kidney beans to remove the liquid
2
Chop the onion and a few cloves of garlic
3
Chop the sweet pepper
4
Chop the mushrooms and fry them on medium heat in a skillet until the liquid starts separating, then remove and store in a bowl
5
Mix the flour, salt and corn flour together in a bowl and add the milk and eggs and whisk batter until well-mixed. Let the batter sit for 20 mins
Pick-up
1
Add onions and squeezed garlic cloves to a skillet and fry at medium heat until soft and golden.
2
Add the mushrooms, chipotle pepper, beans and canned tomatoes and cook while stirring as needed
3
Season with salt, pepper, cumin and chili
4
Fry the polenta batter in a waffle iron one waffle at a time while the chili cooks
5
As the chili starts to thicken, add the green pepper and adjust chili as needed with chili powder, salt, pepper and cumin
6
Grate the cheese over the chili, stir and serve chili with the waffles
Nutrients per serving Macros
Carbs
104 g
Fats
26 g
Proteins
42 g
Others
Fibers
18 g
Wholewheat
30 g
Cholesterol
135 mg
Saturated fats
12 g
Vitamin A
219 µg
Vitamin B12
1.7 µg
Vitamin D
0.8 µg
Calcium
608 mg
Iron
5.8 mg
Selen
19.7 µg
recipes 02

Feta and spinach pie

  • Kcal 612
  • 39
  • vegan Vegan
  • quick Quick
Ingredients
6 pcs
Egg
2 dl
Quark
2 dl
Grated cheese
4 dl
Dinkel flour
50 g
Butter
200 g
Feta cheese
1 pcs
Tomato
200 g
Spinach
1 tsp
Salt
1 tsp
Black pepper

Feta and spinach pie

  • Kcal 581
  • 581
  • vegan Vegan
  • quick Quick
Instructions Preparations
1
Mix the quark, spelt flour and salt in a bowl with a wooden spoon
2
Add the butter in small pieces and start mixing it around first with the spoon and then with your hands
3
When the dough is even and firm, press it evenly into a pie dish
4
Crack the eggs into a bowl and grate the hard cheese into it
5
Add salt and pepper and whisk until evenly mixed
6
Heat the spinach in a pan and fry lightly until the moisture has evaporated
7
Put the spinach in a bowl and crumble the feta cheese over them and mix all together
Pick-up
1
Preheat the pie in an oven for 5 min at 200°C and then let rest in the refrigerator for 20 mins
2
Add the feta-spinach mix to the pie and pour the egg-cheese mixture over and distribute carfully. Add the tomato slices on top
3
Place in oven and bake for 20-25 minutes until the egg-cheese mixute on top turns golden brown
Nutrients per serving Macros
Carbs
91 g
Fats
30 g
Proteins
39 g
Others
Fibers
6.7 g
Wholewheat
50 g
Cholesterol
372 mg
Saturated fats
18.6 g
Vitamin A
637 µg
Vitamin B12
3.0 µg
Vitamin D
1.3 µg
Calcium
654 mg
Iron
5.1 mg
Selen
37.4 µg
recipes 03

Moussaka

  • Kcal 581
  • 581
  • vegan Vegan
  • quick Quick
Ingredients
2 pcs
Aubergine
1 can
Green lentils
400 g
Tomato pulp
2 pcs
Onion
4 pcs
Garlic
1 tbsp
Olive oil
400 g
Mushrooms
4 dl
Parmesan cheese
3 dl
Milk or soy milk
25 g
Butter
1 pcs
Egg
1 dl
Dinkel flour
1 tsp
Salt
1 tsp
Black pepper
2 tsp
Oregano

Moussaka

  • Kcal 576
  • 39
  • vegan Vegan
  • quick Quick
Instructions Preparations
1
Rinse and strain the lentils in a colander
2
Peel and chop the onion finely
3
Peel the garlic cloves
4
Peel the aubergine and then slice down the lenght of it, into long pieces about 1 cm thick
5
Chop the mushrooms
Pick-up
1
Heat half of the oil in a pan or skillet and fry the aubergine on both sides until golden brown. Remove the aubergine from the pan and let the oil run off on some cooking paper
2
In a deep pan or skillet, fry the mushrooms and onions for a few minutes until the onions turn translucent and the moisture escapes from the mushrooms
3
Add the garlic, lentils, tomatoes, salt, pepper and oregano and let simmer for 10 more minutes while stirring occationally
4
Heat the butter in a second pan, then add the spelt, salt and pepper while stirring
5
Slowly add the milk while stirring to get rid of any lumps
6
Beat the egg in a bowl, add some of the sauce to it, then add the egg back to the sauce and continue whisking the sauce. Grate half of the parmesan cheese into the sauce and stir some more
7
Add some aubergine to the bottom of a baking dish, then build the moussaka by alternatively adding layers of filling, sauce and aubergine. End with a layer of sauce.
8
Grate the other half of the parmesan cheese on top of the moussaka and bake in the oven at 225C for 40 minutes
Nutrients per serving Macros
Carbs
64 g
Fats
25 g
Proteins
39 g
Others
Fibers
11 g
Wholewheat
15 g
Cholesterol
104 mg
Saturated fats
14 g
Vitamin A
228 µg
Vitamin B12
1.4 µg
Vitamin D
0.9 µg
Calcium
835 mg
Iron
4.5 mg
Selen
15.3 µg