Hey loves, stopping by with what I eat in a day vegan style. I have been eating a plant-based/vegan lifestyle for three years. I just hit the three-year mark at the beginning of this month.
Who knew three years ago, I would be where I am today on this journey. All it took was starting with baby steps.
So, I decided to start a series on the blog showing different meals I eat that are plant-based/vegan.
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If you are looking for some new plant-based/vegan meal ideas or you want to take a break from meat sometimes, here you go.
Okay, let’s get to it.
For breakfast (which starts late), depending on what I am wanting, I may make
a quick smoothie
I do love smoothies because they are an easier way to get your greens in and put superfoods in your body. Sometimes I want some bread, Okay.
This may include some pancakes, waffles, avocado toast, or this recipe below (Banana Strawberries Toast with Almond Butter on Ezekiel Bread).
Now when it comes to bread. All bread is not created equal. I rotate between sourdough and Ezekiel bread. I am using some Ezekiel Bread Cinnamon Raisin for this recipe. The only con I would say about this bread is that it is not gluten free.
Banana Strawberries Toast with Almond Butter on Ezekiel Bread
2 slices Ezekiel bread Cinnamon Raisin
1 sliced banana
1 handful sliced strawberries
1 1/2 tbsp hemp hearts
2 tbsp almond butter (raw)
Spread almond butter on bread and plate the rest of the ingredients to your liking.
Since I didn’t have any greens yet, I juice some green veggies for a snack in between breakfast & lunch
Now when it comes to lunch. Again, it varies depending on what my taste buds are wanting. This vegan stuffed chili & quinoa baked sweet potato is an easy recipe. It is cozy for the fall. It takes some time, but it is not difficult. You can easily shorten the time by using canned beans if you like.
Vegan Stuffed Baked Sweet Potato with Chili & Quinoa
2 cups beans of your choice ( I used black beans this time)
1 can Rotel
1/2 chopped yellow bell pepper
1/2 chopped orange bell pepper
1/4 chopped onion
chopped garlic clove to taste
chili powder to taste
smoked paprika to taste
nutritional yeast to taste
black peppercorn grinder to taste
1 cup vegetable broth
1/4 cup quinoa
2 medium-size sweet potatoes
cilantro to taste and garnish
1 lime to squeeze and garnish
Now on to the steps
First, I clean all veggies and chopped the ones that need it. I soak my beans for a while and rinsed them a few times. I rinsed the quinoa a few times also.
Next, I cooked the beans for about 1 hour and 30 minutes on the stove. I added seasonings towards the end.
Afterward, I drained and rinsed them again. I make the chili. I combined the black beans, chopped veggies (bell peppers & onion), chopped garlic clove, Rotel, chili powder, smoked paprika, & black peppercorn.
I let the chili cooked for about 30 to 35 minutes give or take in a pot on the stove. If you like more liquid, you can add a little vegetable broth to your liking to get the consistency you’re looking for.
Tip: I always let my beans (dry or canned) soak for a while and rinse them a few times before cooking. It cuts down on them becoming gassy.
You can also use canned beans to cut down on time.
During the last hour of cooking of the beans, I put the sweet potatoes in the oven at around 415. I let them bake for about 50 minutes give or take until they are soft to my liking.
You can use your choice of beans. I like to switch it up. I use black beans this time. Next, I cooked the quinoa in vegetable broth.
After the quinoa is done, I drained it. Next, I combined the chili & quinoa. In the next step, I prepared the stuffed baked sweet potato.
I stuffed the sweet potato with the chili & quinoa mixture. I added 1/2 avocado on top. I garnished with cilantro & lime. I also squeezed 1/2 lime on top. Lastly, I sprinkled nutritional yeast (for B12) on top (not shown).
This is enough for two servings. You can save some for later.
For dinner, I like something like light. Hence this salad with a scoop of chickpea egg salad on top. I got into chickpeas last year. I have shared this recipe on the blog before with the back story. I will share it again for all the newbies. So, what inspired this recipe?
When I used to eat seafood before I switched to plant-based/vegan, I would get a tuna salad from Subway. First, I would get my salad made with all of the veggies and add a scoop of tuna on top with ranch dressing.
Well, last year I wonder how I could do this vegan style. I did try a vegan tuna brand. It was alright but it didn’t woo me. I try to limit my intake of processed foods.
If I am going to intake processed foods, I need to lovelovelove it. It needs to be worth it to me. So, I followed this account on twitter called plantbasedvibes. This recipe was pinned to the top. I customized the recipe to my liking. It became my vegan version of the tuna salad I use to get at Subway.
Vegan Chickpea Egg Salad
1 can of organic cooked chickpeas
1/4 cup of celery
1/4 cup of onions
1 1/2 tablespoons of dill relish
nori sheet flakes to taste
black salt to taste
Kelp granules to taste
2 tablespoons of vegan mayonnaise
black peppercorn to taste
a couple of handfuls of spring mix
one medium tomato
2 kosher dill spears
vegan ranch dressing
vegan mozzarella cheese
Update: I usually add some chopped bell peppers also
First, I mashed the cooked chickpeas a little bit in the bowl.
Next, I added onions, celery, vegan mayonnaise, dill relish, nori sheets flakes, kelp granules, black salt, & black peppercorn with the chickpeas and mashed everything together to the texture I liked.
Black salt gives it an egg flavor
I wanted it cold. So, I put it in the fridge and let it chill overnight. Next day, I made my salad with the rest of the ingredients and added a cup of the chickpea egg salad on top.
Drizzle a little vegan ranch dressing and some sprinkles of vegan mozzarella cheese. This resulted in a yummy & filling salad ready to be enjoyed.
Depending on what flavor you are going for, you can omit or add ingredients to your liking. Some may be looking for the fish flavor with the nori sheet flakes & kelp granules.
Next time, I will not add them. I enjoy the egg flavor from the black salt more.
I eat snacks:
between breakfast & lunch
between lunch & dinner
homemade trail mix with dates, dark chocolate, almonds, seeds, etc.
juice some veggies (this would be one of the snacks for today. So, I can get some green veggies in).
I have to be extra careful with this trail mix because the calories can add up pretty quickly.
As always, feel free to adjust ingredients to your liking. I look at recipes as a starting point or for inspiration. You can omit and add whatever you like. We all have different taste buds.
Linking up at Blogger’s Pit Stop
Until next time