When you first go vegan - especially if you are transitioning from a meat-centered diet - it can be difficult to find your stride in terms of easy, quick, nutritious AND delicious meals! This week Emma and Stephanie from Vegan Mainstream talk about THEIR favorite go-to vegan meals for breakfast, lunch and dinner - and invite YOU to share your favorite meals and recipes too. See below for some of the recipes we talk about in the podcast!
When you first go vegan – especially if you are transitioning from a meat-centered diet – it can be difficult to find your stride in terms of easy, quick, nutritious AND delicious meals! This week Emma and Stephanie from Vegan Mainstream talk about THEIR favorite go-to vegan meals for breakfast, lunch and dinner – and invite YOU to share your favorite meals and recipes too. See below for some of the recipes we talk about in the podcast!
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Green Drink
1 stalk celery
1 big handful of spinach
4 ice cubes
1/4- 1/2 cup good quality orange juice
1 orange
Put all the ingredients in a blender and blend, baby, blend! (This makes enough for 1 person; double it for two!)
LUNCH
Vegan Chickun Salad
2 cans of chickpeas (garbanzo beans)
2 tsp mustard
2 tsp relish
2 stalks celery
1 tbsp onions
2-3 tbsp Vegenaise
1 pinch salt (to taste)
1/4 clove garlic
Grind chickpeas in a food processor until they are coarsely chopped. Chop celery, garlic and onions finely. Mix all ingredients except vegenaise in a bowl. Once mixed, add Vegenaise one tbsp at a time to prevent over saturation. Eat immediately or chill before serving.
DINNER
E2 Black Beans and Rice (from Forks Over Knives and The Engine 2 Diet ~ Rip Esselstyn)
2 cans black beans
1 – 1 1/2 cups water/veg stock
1 tbsp Bragg Liquid Aminos
1 tsp chile powder
2-3 tomatoes, chopped
1 can water chestnuts
1 cup corn, fresh/frozen/canned
2 red, yellow or green peppers, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced
3 cups cooked brown rice
salsa/tamari to taste
*Emma’s note: one of the things I love about this recipe is that you can add/take away any veggies that you like/have on hand. I often add a handful of chopped green onions, some celery, cooked broccoli, fresh lettuce mix, or even some Daiya cheese!
Heat the beans with water/stock and add the liquid aminos and chile powder. Place the chopped veggies and cilantro in individual bowls. To serve, place rice onto plates and ladle beans on top. Add generous amounts of veggies, cilantro and avocado, salsa and/or tamari – yum!
*Emma’s note: This is a great recipe for kids because they love being able to choose what to put on their own plate! Very quick to make, nutritious and delicious to eat! I haven’t made this for one person yet who hasn’t loved it! Serves 3-4 — I also usually cut tortillas up into a pizza slice shape and toast them, and serve alongside this recipe.
Broccoli Lover’s Pizza (1 Small Pizza)
1 whole grain tortilla
1/3 cup fresh broccoli
1 green onion stalk
4 slices tomato (the thinner the better)
1 tsp olive oil
1/8 tsp Italian seasoning
2 tbsp Daiya Cheese (more if you prefer)
salt to taste
Set oven to 425 degrees. Marinate broccoli in 2 tsp of olive oil and 1/16 teaspoon of salt for 2 to 5 minutes. Assemble all ingredients on the pizza creating layers in this order: tortilla, oil, italian seasoning, tomato, cheese, broccoli. Place in center rack of oven for approximately 10 minutes.
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WHAT’S YOUR GO-TO VEGAN MEAL? SHARE YOUR IDEAS AND RECIPES BELOW!
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