“Every day when you eat a vegan diet, you save 1000 gallons of water, 29 sq ft of forest cover, 9 kg CO2 footprint and one precious’s animal life.”
For all you vegan Moms out there, the questions still remain- What do I pack my kid for lunch? And what are my go-to easy vegan breakfast ideas and vegan school lunch ideas? When you are entering a plant-based diet, you have plenty of choices. There are many available things you haven’t tried yet or do not prefer. It’s time to go past the normal recipes that are easy and work like a charm.
1. BANANA OATS SMOOTHIE
- 1 ripe banana, frozen or non-frozen
- 1/2 cup nondairy (soy) milk
- 1/3 cup quick oats or rolled oats
- 1 or 2 tsp. sweetener
- Optional add-ons: peanut butter/cocoa powder/protein powder/vanilla extract/chia or ground flax seeds.
INSTRUCTIONS:
Blend until smooth
2. SCRAMBLED TOFU
- 1 (8 oz.) pkg. Tofu
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Nutritional Yeast
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Salt and black pepper
- 1/4 tsp. turmeric
INSTRUCTIONS:
Add the oil to a large skillet, and turn the heat to medium. Crumble tofu into the pan. Sprinkle the onion, garlic, turmeric, salt, and pepper over the tofu and stir to mix. Cook on medium for approx. 5 minutes, stirring occasionally to prevent sticking. Add nutritional yeast after water boils down and fold into tofu. Continue to cook over a medium heat.
3. FLUFFY PANCAKES
- 1/2 cup unsweetened applesauce or mashed bananas
- 1 1/4 cup oat flour (rolled oats ground in a blender)
- 1/2 cup non-dairy milk or water
- 2 tsp. lemon juice
- 2 tsp. maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
INSTRUCTIONS:
Combine all ingredients in a blender. Heat a non-stick skillet over medium-high heat. Pour about 1/3 cup of batter into the pan. Spread or smoother the thick batter into a circle. Cook for 2-3 minutes on the first side. When you can easily slide a spatula under, flip. Cook for another 2-3 minutes. Remove from pan.
4. MASALA CHICKPEAS WITH RICE/QUINOA
- 2 tbsp coconut oil (or olive oil)
- 2 onions, sliced
- 1 clove of garlic, minced
- 1 medium carrot, chopped into 2-inch pieces
- 1 red bell pepper, chopped
- 1 tsp grated ginger
- 1 tsp salt
- 1 tsp of each of turmeric, cumin, coriander, and paprika
- 2 & 1/2 cup water
- 1 15-oz cooked chickpeas
- cooked quinoa/rice
-Toppings (Optional)
1 cup finely shredded red cabbage
1/4 cup slightly crushed roasted cashews fresh parsley.
INSTRUCTIONS:
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the onions, garlic and grated ginger and cook until the onions are soft and translucent for 5-7 minutes. Add the carrot &red bell pepper. Continue to cook for another 2 minutes. Add spices, salt, and cover with the water.
Bring to a boil, cover and reduce heat. Let it simmer for about 35 minutes, or until vegetables are tender. Serve in a bowl with rice/quinoa.
It’s time to get going with these delicious and easy vegan breakfast ideas and vegan school lunch recipes. Follow us back for more.
For all you vegan Moms out there, the questions still remain- What do I pack my kid for lunch? And what are my go-to easy vegan breakfast ideas and vegan school lunch ideas? When you are entering a plant-based diet, you have plenty of choices. There are many available things you haven’t tried yet or do not prefer. It’s time to go past the normal recipes that are easy and work like a charm.
1. BANANA OATS SMOOTHIE
- 1 ripe banana, frozen or non-frozen
- 1/2 cup nondairy (soy) milk
- 1/3 cup quick oats or rolled oats
- 1 or 2 tsp. sweetener
- Optional add-ons: peanut butter/cocoa powder/protein powder/vanilla extract/chia or ground flax seeds.
INSTRUCTIONS:
Blend until smooth
2. SCRAMBLED TOFU
- 1 (8 oz.) pkg. Tofu
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Nutritional Yeast
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Salt and black pepper
- 1/4 tsp. turmeric
INSTRUCTIONS:
Add the oil to a large skillet, and turn the heat to medium. Crumble tofu into the pan. Sprinkle the onion, garlic, turmeric, salt, and pepper over the tofu and stir to mix. Cook on medium for approx. 5 minutes, stirring occasionally to prevent sticking. Add nutritional yeast after water boils down and fold into tofu. Continue to cook over a medium heat.
3. FLUFFY PANCAKES
- 1/2 cup unsweetened applesauce or mashed bananas
- 1 1/4 cup oat flour (rolled oats ground in a blender)- 1/2 cup non-dairy milk or water
- 2 tsp. lemon juice
- 2 tsp. maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
INSTRUCTIONS:
Combine all ingredients in a blender. Heat a non-stick skillet over medium-high heat. Pour about 1/3 cup of batter into the pan. Spread or smoother the thick batter into a circle. Cook for 2-3 minutes on the first side. When you can easily slide a spatula under, flip. Cook for another 2-3 minutes. Remove from pan.
4. MASALA CHICKPEAS WITH RICE/QUINOA
- 2 tbsp coconut oil (or olive oil)
- 2 onions, sliced
- 1 clove of garlic, minced
- 1 medium carrot, chopped into 2-inch pieces- 1 red bell pepper, chopped
- 1 tsp grated ginger
- 1 tsp salt
- 1 tsp of each of turmeric, cumin, coriander, and paprika
- 2 & 1/2 cup water
- 1 15-oz cooked chickpeas
- cooked quinoa/rice
-Toppings (Optional)
1 cup finely shredded red cabbage
1/4 cup slightly crushed roasted cashews fresh parsley.
INSTRUCTIONS:
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the onions, garlic and grated ginger and cook until the onions are soft and translucent for 5-7 minutes. Add the carrot &red bell pepper. Continue to cook for another 2 minutes. Add spices, salt, and cover with the water.
Bring to a boil, cover and reduce heat. Let it simmer for about 35 minutes, or until vegetables are tender. Serve in a bowl with rice/quinoa.
It’s time to get going with these delicious and easy vegan breakfast ideas and vegan school lunch recipes. Follow us back for more.
