Breakfast and Lunch Ideas for Vegans

Breakfast:  Oatmeal with Peanut Butter and Fruits

Serving Size: 1 portion

Ingredients:

  • 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

Instructions

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

Ingredients:

  • 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)

Instructions:

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. HealthyVeganLife says:

      Thank you for reading, glad you liked it! 😀

      Like

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