3 Vegan Meal Ideas + Recipes


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I get a lot of questions about what I eat now that I’m vegan from curious friends, family, and readers who are all probably imagining that I’m limited to sad bowls of lettuce and not much else.

The truth is, eating a whole foods, plant-based, vegan diet has made meal time even more fun than it was before. There are so many ways to make healthy food taste good and I’ve really enjoyed the opportunity to be creative and trying new things.

A typical day of food looks something like this.

Breakfast: Blueberry Nice Cream

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You will need:

  • 1 -2 ripe, frozen bananas
  • .75 cup (or more) of frozen blueberries
  • 2-3 tbsp almond milk
  • optional toppings: granola, chia seeds, more berries

In a high-powered blender or food processor, add frozen bananas, frozen berries, and 2 tbsps of almond milk. Blend until the mixture is smooth and looks like ice cream.

Note: If it’s not coming together, add more almond milk–a little at a time–until you get the perfect consistency. Also, using ripe bananas makes all the difference when making nice cream and smoothies. Wait to freeze the bananas until they’re very ripe and spotty because they’ll be sweeter and easier to digest..

Top with a few tablespoons of granola, a tablespoon of chia seeds, and more blueberries and prepare to happy dance because this is soooo good!

Lunch at BreadBar in Culver City 

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Lunches always vary but they normally center around a mixed green salad. Sometimes it’s just a simple salad with a sweet potato, but this lunch was a bit more festive because I was out with friends in Culver City.

I’m the Maid of Honor in my friend’s wedding and since they’re getting married in Italy this summer, we all met at the Italian Consulate to sign some paper work. Afterwards, we headed to BreadBar where I ordered avocado toast, a side mixed green salad, and some fresh fruit. We each had a glass of LaMarca Prosecco (one of my favorites!) to celebrate the exciting day. Saluti! 

Note: When eating at a restaurant, look for sides. They’re normally vegetable based and can be easily be made vegan. Ask the server to use oil instead of butter–or better, steamed! It actually makes going out to eat really fun because you get to have a few different small plates, instead of one big entrée.

Dinner: Spiced Cauliflower Salad

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You will need:

  • 1/2 head cauliflower
  • 1/2 cup sliced mushrooms
  • 1/2 white beans
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1/2 turmeric
  • 1/4 tsp red pepper flakes (or more if you like)
  • 1/2 tsp Italian seasoning
  • salt + pepper to taste
  • 2-3 cups mixed greens
  • 2 small beets
  • 1/4 cup hummus
  • lemon
  • Srircacha sauce

Cut cauliflower in small florets add to a sauce pan. Cover with water and steam for 5-10 minutes or until water is mostly absorbed and the cauliflower is fork tender. Don’t overcook! It’s best when there’s still a little crunch.

Add sliced mushrooms, cumin, curry powder, turmeric, red pepper flakes, and Italian seasoning, and sauté for 2 minutes.

Add beans and cover the pot with a lid to gently warm them through, then pour the warm veggies on top of mixed greens. Add sliced beets, hummus, a squeeze of lemon, and Sriracha and enjoy!

Note: This Mediterranean Hummus from Trader Joes is one of my new favorites! I usually make my own, but as far as store-bought options go, this one is amazing. So creamy and smooth! I literally put in on everything– whole grain bread, salad, baked sweet potatoes, everything.

zzzWatch this week’s Foodie Friday for more info!

Let me know if you try any of my recipes by uploading a picture on Instagram or Twitter @MissVranHalen

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