What Vegans Eat In A Day Vol 10
Hey loves, stopping by with a What Vegans Eat In A Day on the blog today.
Since I have been eating plant-based/vegan meals for over three years, I started a series on the blog, What Vegans Eat In a Day to share plant-based/vegan meal ideas.
Actually, this blog post will be the final installment for the series.
If you are looking for some new plant-based/vegan meal ideas or you want to take a break from meat sometimes, this series is for you.
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.
Here are some more meal ideas to check out:
What Vegans Eat In A Day What Vegans Eat In A Day 2 What Vegans Eat In A DayVol 3
What Vegans Eat In A Day Vol 4 What Vegans Eat In A Day Vol 5 What Vegans Eat In A Day Vol 6
What Vegans Eat In A Day Vol 7 What Vegans Eat In A Day Vol 8 What Vegans Eat In A Day Vol 9
Let’s get to it
I didn’t put exact measurements for everything. I just went by feeling.
We’re doing a vegetable for breakfast. This would be great for the weekend.
Baked Sweet Potato with Banana and Nuts
Baked Sweet Potato with Banana and Nuts
Ingredients
1 Sweet Potato
1 Banana
Hemp Seeds
Walnuts
Pecans
Cranberries
Maple Syrup
Baked the sweet potato for about 50 minutes or until it is soft to your liking.
After it is done, take it out and let it cool. While the baked sweet potato is cooling, sliced the banana and get the ingredients together.
Next, dress the baked sweet potato to your liking.
Viola, breakfast is ready.
Lunch
Stuffed Peppers with Chili and Cheese
I make a big pot of my chili (it has beans) and eat out of it for three days. I usually make a stuffed sweet potato with chili. Click here for chili recipe.
Lately, I have been wanting to try something different. Hence, the stuffed peppers.
Stuffed Peppers with Chili and Cheese
Ingredients
2 Mini Sweet Peppers
vegan mozzarella cheese
chili ( I used my recipe. It is on the blog)
cilantro
avocado
lime
I washed the peppers and cilantro. After I finished washing, I cut the peppers in half. I remove the seeds. Next, I put them in the oven for about 15 minutes on 375.
While the peppers at cooking, I heat up the chili, melt some vegan mozzarella cheese in a small saucepan, cut the cilantro, avocado, & lime.
When the peppers are ready and the chili has heated up, I take the peppers out the oven and stuffed them with the chili. I add the melted vegan mozzarella cheese on top.
Tip: I have two recipes on the blog about chili. You can still stay within the 35 minutes timeframe if you use the recipe where I use Amy’s Black Beans Chili here on the blog
Then, I put the stuffed peppers back in the oven for about 10 to 12 minutes on 375.
When they are done, I take them out and place them on a plate with the avocado, cilantro, and lime.
Viola, food is ready.
Dinner
Vegan Philly Cheesesteak with Oven Baked Crispy Seasoned Fries
Vegan Philly Cheesesteak with Oven Baked Crispy Seasoned Fries
Ingredients
Handful Baby Bella Mushrooms
1/3 Green Pepper
1/3 White Onion
Vegan Mozzarella Cheese
1 Pretzel Bun
1 White Potato
Roasted Garlic and Herbs Seasoning to your liking
Vegetable broth
Steak Sauce
Barbecue Sauce
1 Lime
First, I clean all vegetables. Next, I start with the potato for the fries. After I washed it, I cut the potato in slices wedge style. I coat with the wedges with vegetable broth and roasted garlic and herbs seasoning.
Next, I put them in the oven on about 425 for about 40 minutes. Since I don’t use oil, I have to keep check on them and flip them to make sure they don’t stick to the pan.
During the last 15 minutes of the fries baking, I prepare the vegan philly cheesesteak sandwich. I cut up the baby Bella mushrooms, green pepper, and onions. After, I sautéed them in a saucepan with garlic and herbs seasoning with vegetable broth.
When the onions have caramelized to my liking, I turn the saucepan off. Next, I take the baby Bella mushrooms out of the saucepan, and put them in a container with some steak sauce. I let the mushrooms marinate in it until it is time to make the sandwich.
Next, I melt the vegan mozzarella cheese in a small saucepan on the stove.
After the cheese is melted, I make the sandwich. I take the pretzel bun and cut it in the middle. Next, I remove some of the bread out of the center so the ingredients for the sandwich can sit in it good.
Afterwards, I add the marinated sautéed mushrooms, green peppers, onions to the sandwich. I add the melted vegan mozzarella cheese on top.
I put the sandwich in the oven to give the bun a toast and to let all the flavors of the ingredients intertwined together.
Finally, the fries are done and the sandwich is ready. I squeeze a lime on the fries. I plate the food.
Viola, time to eat.
I eat snacks:
between breakfast & lunch
between lunch & dinner
If you are want to see my snack list, click here
As I have mentioned before, I don’t share specific snacks. I don’t want anyone to think what I consumed daily is the blueprint for their body.
Everyone’s body is different. Everyone’s needs are not the same when it comes to nutrition. There are several factors to consider when deciding what calories an individual needs daily.
I like to share these meals to give you ideas when you are just starting on eating plant-based/vegan meals or if you need a break from meat.
Until Next Time
Life Through Fancy Eyes 