Breakfast and Lunch Ideas for Vegans

Breakfast:  Oatmeal with Peanut Butter and Fruits

Serving Size: 1 portion


  • 1/2 cup old-fashioned oats
  • 1 cup almond Milk
  • 1 tablespoon of Peanut Butter
  • dash of cinnamon (optional)
  • 1/2 tsp of salt (optional)
  • 1/2 mango, sliced and cubed
  • 1/2 green apple, sliced and cubed


Combine oats with almond milk in pan. Heat for 5 minutes. Add salt and cinnamon. Add mango and green apple cubes.

Meal Prep Tip: Put them in jars and store in the fridge for the week.

Lunch: Vegetable and chickpea stir-fry

Serving Size: 1 portion


  • 1/2 cup chick peas, canned
  • 2 carrots, sliced
  • 1/2 kidney beans, canned
  • 1/2 cauliflower
  • mint leaves
  • broccoli, cubed
  • rice, 1/2 cup
  • yellow pepper, sliced
  • 1 tablespoon Soy Sauce
  • sesame seeds
  • 1 tablespoon olive oil
  • black pepper, salt, mint, rosemary for seasoning (optional)


Wash chickpeas, red kidney beans, carrots, yellow peppers, cauliflower and broccoli.

Cook rice. Add olive oil to pan and fry the vegetables for about 5 minutes. Add sesame seeds, black pepper and salt.

Meal Prep tip: Put in tupperware and store in fridge. Reheat.


2 Comments Add yours

  1. Great post ๐Ÿ˜


    1. HealthyVeganLife says:

      Thank you for reading, glad you liked it! ๐Ÿ˜€


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