Brazilian weekly menu highlights five plant‑based protein dishes

A Portuguese‑language guide presents a week’s worth of meals centered on plant‑based protein. It includes a mushroom and chickpea curry cooked with coconut milk, turmeric and curry powder; zucchini boats stuffed with quinoa, walnuts, tomato and herbs; rice noodles stir‑fried with tofu, snap peas, carrot and ginger; black‑bean meatballs blended with oats, paprika and tomato sauce; and additional vegetarian options not fully listed.

Each recipe provides ingredient quantities and step‑by‑step cooking instructions aimed at delivering balanced, nutrient‑rich meals for lunch or dinner.