Let’s put it out there: there is a massive misconception about veganism. That to be vegan you must make exceptionally difficult recipes. But that is not the case! And that’s why I decided to share some super easy vegan recipes with you that I ate on a super busy day.
Lately, I have been working 10+ hours almost every day of the week, striving to provide you all with awesome content and great recipes. In addition, this magnificent day was my parents’ 30th wedding anniversary, after which Tomer and I went to Non-Violent Communication class. A pretty packed day, I’d say!
My parents always prefer my restaurant (aka my house) for dinner, rather than an actual restaurant, simply because they love the food I make them. While I do put a little bit more time and effort into fancy, celebratory meals, you’ll be surprised to learn that even for special occasions, I still use my easy vegan recipes to make delicious and quick meals!
Along with the delicious food I had that to share with you, I also want to share some great tips on what to eat when you are busy like me.
Easy Vegan Recipes: Breakfast & Lunch
Firstly, my go-to breakfast (and often lunch), as on this day (and pretty much every day), are smoothie bowls. Here’s an easy, step-by-step smoothie bowl formula that you can use to create your morning meal in less than 10 minutes:
- Base: 2 very ripe, frozen bananas (peel some spotted, ripe bananas, chop into 2-3 pieces, and freeze until completely frozen – about 6 hours)
- Extra fruit: pick 1-2 cups of your favorite fruit, fresh or frozen (persimmons, mango, pineapple, berries, etc.)
- Liquid: 1 cup water, freshly-squeezed orange juice, or fresh coconut water
- Greens: 2 large handfuls of your favorites (spinach, kale, cilantro, parsley, chard, lettuce, etc.)
- Seeds: 1 tablespoon of whole flax or chia seeds for those omega 3’s
- Extra antioxidants: add spices to your smoothie for extra nutrition (my go to’s are 1/4 teaspoon turmeric + pinch of black pepper, and pumpkin pie spice, which has the nutrient-dense nutmeg and cloves in it!)
- Sweetener: a date (optional)
If you’d like to try out an exact recipe, give this one a try. Or, here is the exact breakfast smoothie bowl I had on this day:
Easy Cherry Smoothie Bowl
- Fresh strawberries fresh pomegranate seeds, cacao nibs
- Blend all smoothie bowl ingredients together, and decorate with toppings (or just throw it all together!)
Easy Vegan Recipes: Lunch & Snack
Next, we must figure out a quick lunch. On most days, I will either have another smoothie bowl, or a mono meal of fruit. A mono meal of fruit means going to town on 1 specific fruit, but lots of it. I will pick my favorite ripe fruit of the season, and eat enough of it to make a meal.
On this particular day, I had delicious hachiya persimmons as a snack, though I usually have about 4-5 as an entire lunch meal. You should have anywhere between 500 and 800 calories for an entire meal, and 100-300 calories for a snack, depending on your activity level and current weight. To figure this out, simply plug in the fruit of choice into www.cronometer.com – this is a very helpful tool to use when you’re just starting out. It’s very easy to both overeat and undereat on a vegan diet (and honestly, on any diet), so it’s a good idea to measure until you get used to your perfect amounts.
Easy Vegan Recipes: Dinner
My vegan dinner meals are a time when I really get creative in the kitchen. They typically take me 30 minutes to prepare (for 2 people), and they are such a nice hobby I picked up, to be honest. However, YOU don’t have to spend even that long if you don’t want to.
Vegan dinners are creative, delicious, and full of pleasure! You can choose to spend as much time as you want on them.
On this night, we had these incredible vegan nachos. A similar recipe is inside The Effortlessly Flavorful Vegan Kitchen, and most components are taught in the course as well.
These easy vegan nachos included:
- Sprouted corn tortillas by Food For Life, which I teach how to turn into oil-free nachos in the course
- Raw vegan walnut taco meat, green low-fat oil-free sour cream, and food processor salsa; all from The Effortlessly Flavorful Vegan Kitchen
- Tempeh “meat” (get the 2-ingredient recipe here)
- A sprinkle of cilantro for decoration
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