What I ate today // easy vegan meals

Here’s what I ate today for some easy vegan meal ideas.

breakfast:

For breakfast we made tofu scramble breakfast burritos, my usual go-to for breakfast when I’m home. We air fried some frozen hashbrowns in our air fryer and scrambled a block of tofu over medium high heat. For spices for the tofu we used black pepper, onion powder, garlic powder, paprika, cumin, cayenne pepper, and turmeric.

Our favorite hot sauce to use for breakfast burritos is Texas Pete’s hot sauce and we put it on almost everything.

lunch:

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DJ made yellow curry for dinner a few nights ago, so for lunch I had some of the leftovers with fettuccine noodles. For a big pot that lasted us the week he used:

  • 2 boxes (32 fluid oz. each) of Sam’s Choice Vegan Protein Broth we found at Walmart
  • 1 yellow onion
  • curry powder, cumin, salt, and a little splash of maple syrup, all to taste
  • 3 russet potatoes
  • 2 blocks of tofu
    • spices to coat the tofu with: black pepper, garlic powder, onion powder, paprika, cumin, and cayenne pepper

First, he sautéed the onions in a little bit of oil until they were clear and chopped the potatoes into large cubes. Once they were cooked he added everything (besides the tofu) into a pot and let it cook for twenty minutes over medium heat. While it was cooking he cubed the tofu, coated it with the spices, then air fried it for 20 minutes at 375º.  Lastly, he added the air fried tofu to the soup and served it with white rice.

It’s such an easy, cheap, and delicious meal that makes for great lunches throughout the week.

dinner:

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For dinner I made a simple bowl of white rice and vegetables, with a little more of the leftover curry broth for flavor. For veggies I microwaved a stir fry mix with broccoli, snap peas, onions, red pepper, and carrots and topped it with crushed red pepper.

Where I’ve Been // what I ate today + a cheap pad thai inspired recipe and pumpkin spice cookies

I’ve been away for the past month, and a lot has changed. I needed a little break while adjusting to new things. I now have a new job where I can sit most of the day and have a regular sleep schedule and I’ve been feeling so much better mentally and physically.

I’m going to be posting regularly again, and to start it off here’s what I ate today.

Brunch:

We started out Labor Day with some vegan breakfast burritos and donut holes from one of our favorite breakfast places, OMG Donuts. Their burritos are really cheap, but they are so tasty and nice to pickup for a quick breakfast. We took these to the mall to eat (because it was way too hot to eat outside which was our original plan) and walked around the mall for a bit.

Dinner:

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I wanted pad thai for dinner, but I wanted something quick and easy to make and kinda healthy so this is what I came up with.

You will need:

  • noodles (rice noodles would probably be best, but we just used fettuccine noodles)
    • we made about half of the box
  • a block of extra firm tofu
  • spices for the tofu:
    • black pepper
    • paprika
    • onion powder
    • garlic powder
    • cumin
  • for the sauce:
    • 2 tbsp sesame oil
    • 1-2 tbsp soy sauce (we used low sodium soy sauce and added about 1 1/2 tbsp, but add more if you’d like it saltier)
    • 1 1/2 tbsp maple syrup
    • a splash of lime juice
    • 1 tbsp crushed red pepper flakes
  • lots of veggies
    • we combined an asian stir fry and sugar snap pea stir fry mix from Winco. We used half a bag of each for this meal. These included: broccoli, carrots, onions, celery, red peppers, mushrooms, water chestnuts, and sugar snap peas.

First, I cubed the block of tofu and coated it with the spices. I put it in the air fryer and cooked it for about 20 minutes at 400ºF.

While the tofu cooked I boiled the pasta and defrosted the veggies in a pan. Then, I mixed together the sauce.

I moved the veggies to a separate bowl to add the sauce to the empty pan. Let the sauce heat up for a minute, then mix everything together (the sauce, veggies, noodles, and tofu) and let it fry in the pan for a minute or two, stirring it occasionally to make sure it doesn’t burn.

This turned out so good. I’d also recommend adding peanuts on top if you have them to make this a little more like pad thai. Pad thai is one of my favorite comfort foods (honestly, anything with noodles is), and this was a cheap and easy way to satisfy the craving. Nothing beats actual pad thai, but this was really tasty.

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Dessert:

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Winco had some pumpkin spice cookie mix for pretty cheap, so we picked some up (even though it’s super hot out but it’s pretty much fall already, right? The Halloween Oreos are already out).

We used half of the cookie mix and mixed that with 1/2 of a flax egg, half of a stick of Earth Balance vegan butter, and 1/8 cup water (we just veganized the instructions on the back of the package). We also added dairy free dark chocolate chips and sprinkled the cookies with cinnamon, all spice, and brown sugar before we put them in the oven.

I really recommend picking this up and making these if you see it in store, they turned out SO moist and pumpkin-y.

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That’s what I ate today on this last day of a very lazy Labor Day weekend. We had a relaxing weekend filled with lots of yummy vegan food, video games, and movies. Hope everyone had a great weekend. ♡

3 Easy Vegan Meals // what I’ve been eating lately

It’s been a busy month. I haven’t had a ton of time to cook and a lot of my meals have been beige and ugly. Here are some quick meals I’ve been making:

1. Egg-less Egg Salad

I made this the other day just with some leftover tofu scramble and Vegenaise.

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For the tofu scramble I broke up a block of medium firm tofu in a pan over medium heat and added turmeric, paprika, onion powder, cumin, cayenne pepper and black pepper. I had that for breakfast in a burrito that day, and stored the leftovers in the fridge. The next day I mixed the leftovers with 1 tablespoon of Vegenaise and a little bit more black pepper. I had it on some sourdough toast for breakfast.

2. Pasta + whatever is in the fridge

This first example is a cup of shells with red peppers, green peppers, and onions cooked with olive oil and half of a Beyond Meat Sausage.

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Next, this is some elbow macaroni with spinach and a vegan burger patty. I would also recommend adding a little olive oil or something, since I ate this as-is and it was a bit dry. It was alright, but definitely could have used something.

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Finally, this is some penne pasta with a cup of frozen stir-fry veggies with a sauce I made out of hummus, nutritional yeast, and a splash of low sodium soy sauce.

3. Nachos + Loaded Fries

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Not healthy comfort food, but really easy. We air fried some french fries, added a few slices of Daiya’s American Cheese, cooked some Boca veggie crumbles, and topped it with green onions and a dollop of vegenaise (would recommend vegan sour cream too).

what I ate and did today // some easy vegan meals

Here is a look at what I realistically eat in a day as a vegan, plus what I enjoyed doing today. Nothing too fancy, just a few simple meals.


tea I’ve been drinking today:

Nutty Almond Cream Apple Cinnamon Herbal Tea from Tiesta Tea.

We bought a bunch of bulk tea the last time we shopped at Winco, and this one has been one of my favorites. It tastes really creamy and rich, and has a nice apple cinnamon flavor. If you want to try it out you can buy it online here: Nutty Almond Tea.


breakfast:

I ate breakfast a lot later than usual, so I had some leftover avocado sushi and rice noodles with sriracha sauce. Avocado rolls are my go-to sushi roll to order when we go out to eat. Honestly, I would eat this everyday if I could.


lunch:

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For lunch I had white rice, baked beans (the same ones from my last post), and spinach mixed with some salsa.


dinner:

I got lazy when it was time to eat dinner and made some nachos. I used Follow Your Heart’s vegan American cheese with Julio’s home style mild salsa and tortilla chips. Like I said in the beginning of this post, nothing too fancy.


snack:

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Some vegan m&m’s we found at Natural Grocers. These were so good and so nostalgic for me, since I haven’t had m&m’s in years.


what I played today:

World of Final Fantasy MAXIMA on Nintendo Switch. I’ve only had it for a few days but I’m hooked. It’s like Final Fantasy meets Pokémon and it’s just a ton of fun. 


what I listened to today:

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Thom Yorke // ANIMA

This is the third time I’ve listened to ANIMA since it released, and it just gets better every time.

This is Thom Yorke’s third solo album, and may slowly be becoming one of my favorites (nothing will beat The Eraser for me, though).


That’s everything I ate today. Nothing too extravagant or healthy, but a sustainable vegan diet.

a really simple pasta dish

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This is another simple low-spoon meal. It’s also an, “I needed to clean out the fridge but it turned out really good so I’ll make it again” meal. It’s a really easy recipe to make without much effort, but it is filling and extremely tasty.

What you’ll need:

  • 1 cup medium shell pasta (or any pasta you like)
  • olive oil
  • diced onions (I used some diced red onion we had leftover)
  • 1/2 can of baked beans (I really like the Cracked Pepper baked beans from Serious Bean Co we found at Winco)
  • 2 tbsp hummus (I had Sabra’s roasted pine nut hummus and it turned out really good, I’d recommend picking this up but any hummus will do)
  • Boca veggie crumbles (or any vegan protein you’d like to add, Gardein’s meatless meatballs are really good in this too)
  • 1/2 – 1 cup spinach (however much spinach you’d like to add)
I don’t usually use exact measurements for low spoon recipes because it’s more of a throw everything together with as few dishes as possible meal, so add however much or as little of the ingredients as you’d like. This is just how I make it. 

1. First, I boiled a cup of pasta. I only made one serving since it’s easier to drain. After I drained it I left it in the colander and left the empty pot on the stove over medium heat.

2. Next, I drizzled about 1/2 tbsp of olive oil in the pot. I added about 1/4 cup of red onions and cooked them until they were caramelized. Once they were I mixed in about 3/4 cup of the Boca veggie crumbles. I added just enough water so it wouldn’t stick, covered it, and let it cook for 5-7 minutes.

3. After the veggie meat cooked thoroughly I added half of the can of baked beans and covered the pot again to let the beans heat up.

4. While that was warming up I microwaved 1 cup of frozen spinach to defrost it. I’d also recommend adding it to the bean mixture to cook it, but someone doesn’t love spinach as much as I do and I made leftovers of the mixture for us to share. (• ◡•)

5. Then, in a separate cup, I mixed 2 tbsp of hummus and enough water to thin it out into a sauce.

6. I combined everything into a bowl (but only about 1/4 cup of the bean mixture, I saved the rest for leftovers), and this is what it looked like:

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This is a really savory meal that doesn’t take a lot of time to make. The sweetness of the baked beans mixes really well with the other ingredients and creates a flavorful pasta dish without much effort!

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what a vegan eats on their birthday

I took this past weekend to spend time with friends and family and enjoy lots of tasty vegan food. Here’s some of what we ate:

Friday 

We started the day off with vegan donuts from OMG Donuts in Denton, TX. I got the coffee/espresso flavored one and it tasted so delicious! They also have tofu scramble burritos and coffee, so we stop by here for breakfast often.

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For dinner we met up with some friends at BrainDead Brewing in Dallas. We ordered the vegan queso (which I forgot to take a picture of, we were so hungry!) and DJ and I split the Mac and Trees and the Hail Seitan BBQ sandwich (the best BBQ sandwich I’ve ever had).

Saturday 

We went to Seven Mile Cafe in Highland Village, TX for breakfast. They have a lot more vegan items on the menu since the last time we were there! I ordered the Congress Street Benny which was avocado, grilled tomatoes, and seasoned grilled tofu over sourdough toast with chipotle sauce, and it was so delicious and flavorful. I make grilled tofu sandwiches like this for myself at home sometimes, but it was nice to have it at a restaurant! The hashbrowns are to die for too.

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Sunday 

I made tofu scramble burritos for breakfast. Tofu scramble is something I always make on special occasions as a treat because it is so easy to make but so delicious. This time I seasoned it with turmeric, cumin, black pepper, paprika, cayenne pepper, garlic powder, onion powder, and topped it with Daiya mozzarella cheese.

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For dinner my mom treated us to a vegan feast on my birthday. She made Hot For Food’s cauliflower buffalo wings for an appetizer. We had them with carrots, celery, and Daiya’s ranch dressing.

She also made us a homemade pizza with sundried tomatoes, spinach, and Daiya’s vegan mozzarella cheese.

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And a homemade vegan birthday cake for dessert! There are tons of recipes for vegan cakes and frosting to choose from, especially on Pinterest. This vegan cake she makes for our birthdays and special occasions is always so moist and soft.

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I like to post these what I eat in a weekend posts to show how easy it is to be vegan and veganize your favorite meals! We enjoyed lots of food with our friends and family and didn’t have to eat any animal products to do it.

Check out last year’s birthday meals here: what I ate on my birthday // vegan.

tofu, veggies, + rice // how I make tofu

This is how I’ve been making tofu for the past month. I usually put it in rice bowls, burritos, or pasta dishes when I get home from work, but today I made it with rice and a big bowl of veggies. It’s just a really quick and easy meal and I wanted to share it with you all.

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for the tofu:

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  • 1/4 block extra firm or medium firm tofu
  • paprika
  • cayenne pepper
  • black pepper
  • cumin
  • garlic powder
  • onion powder

First I cubed 1/4 of a block of tofu. Then I threw it into a bowl and mixed the tofu with the spices. I placed the pieces in my air fryer and baked them for 350º for about 15-20 minutes, flipping the cubes every 5-10 minutes.

the veggies:

  • carrots
  • red, green, and yellow peppers
  • white onion
  • frozen spinach

I steamed the carrots in a pan until they were soft, then added the frozen veggies. I used a frozen pepper stir fry mix that had all the peppers and onions in it to make it easier. I also added garlic powder and onion powder to season it. I just cooked everything over medium heat with the lid on for 10-15 minutes, at least until everything was soft.

and the rice:

I make the perfect white rice by boiling 1 3/4 cup of water for every 1 cup of rice I make. Once the water is boiling I add the rice, mix it once, then let it simmer for 18 minutes. Once that’s done I take it off the burner and let it sit for another 5minutes. After the 5 minutes I finally fluff it with a fork.

I plated everything once it was done, added a little bit of low sodium soy sauce, and topped everything with sriracha.

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It’s nothing fancy, but delicious low spoon meals are always a treat for me. Let me know how you guys like to make tofu in the comments!

Avocado Pasta

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This low spoon recipe is really easy, but makes a delicious and creamy pasta dish. For this, all you will need is:

  • 1 cup pasta (I used elbow macaroni)
  • 1/2 avocado
  • lemon or lime juice
  • black pepper
  • salt
  • basil (I only had dried basil in our pantry so I just used that, but fresh would be even better)
  • oregano
  • garlic powder
  • onion powder
  • optional: a boca chik’n patty or any other meat substitute

First, I boiled the pasta. While it was boiling I made the sauce by blending the avocado, a few drops of lime juice, and the spices. I also added about 1/4 of a cup to 1/2 cup of water to help it blend. It’s a low spoon meal so there aren’t any measurements, I just threw everything in the blender to taste.

After the sauce was blended I microwaved a Boca chik’n patty for 1 minute and 10 seconds and cut it into squares.

Finally, I drained the pasta, added the sauce to the pasta, and mixed in the chik’n. I sprinkled some red pepper flakes on top and that’s it! A creamy pasta dish that’s super easy to make.

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Let me know if you try this out in the comments! Also, how do you feel about avocado with pasta? I thought it would be a weird combination at first, but it’s a great flavor combo, especially with the chik’n and red pepper flakes.

a junk food vegan day of eating

I just did not want to cook today. Here’s what I ate throughout the day:

breakfast? (honestly it was like 2:30pm)

I was craving fish sticks, so I cooked three of Gardein’s fishless filets and made a dipping sauce with 2 tbsp spicy brown mustard and 1 tbsp maple syrup. I microwaved them for 1 minute, then air fried them for 4 minutes, flipped them, then air fried them for another 3 so they’d be crispy.

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a very late lunch

For lunch I made a quick wrap out of Lightlife While Bean & Kale Deli Slices, Daiya American cheese, and spinach. I used the rest of the dipping sauce from earlier in the wrap too.

dinner

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Mac and cheese with spinach and buffalo cauliflower. It didn’t turn out pretty, but it was so good.

For the sauce I used:

  • 3/4 cup soy milk
  • 2 slices of Daiya American cheese
  • garlic powder
  • onion powder
  • paprika
  • a few drops of lemon juice
  • 2 tsp of tapioca flour

Also:

  • 1 cup elbow macaroni
  • 1 cup spinach
  • 1 cup frozen cauliflower

For the buffalo cauliflower I took 1 cup of frozen cauliflower and air fried it for about 10-15 minutes on 400º. Once it was a little crispy I tossed it in buffalo wing sauce and air fried it at 320º for about another 10 minutes.

I made the sauce by heating up the soy milk on medium and melted the Daiya cheese in it. I added the spices then let that simmer for a few minutes. I added 2 tsp of tapioca starch and 3 tsp of water to a cup to thin it out, then added it to the sauce to let it thicken.This will be enough for about 2 servings of pasta.

and then oreos (mega stuf)

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That’s what I ate today! It was a very lazy day of eating.

Another Vegan Garbage Plate

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I wanted a garbage plate a few nights ago, so I made one. This is what I created.

This is definitely not an authentic garbage plate. I took the basics of a garbage plate and made it quick and easy (and vegan!). I’d recommend checking out Jenna Marbles’ video on how to make one even better: My Boyfriend Cooks My Favorite Meal.


macaroni salad

I loosely based the macaroni salad off of this recipe from Foodie Crush: How to Make Classic Macaroni Salad. I didn’t add eggs, red peppers, or pickles, and I used Apple Cider Vinegar instead of pickle juice. I also used Vegenaise to replace the mayo. I just threw everything together without measuring anything and it turned out pretty good.


potatoes

I chopped up a potato and threw it in the air fryer for about 15 minutes on 400º. After it was done baking I seasoned it with garlic salt and pepper.


meat sauce

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I took the easy route and just bought a few cans of Amy’s chili.

I mixed one can of the spicy chili and one can of medium together in a pot and added garlic powder and paprika. The meat sauce isn’t technically chili but it was close enough, plus I took the leftovers for lunch for a few days.

 


burger patty

I cooked a Dr. Praeger’s All American Sweet Heat Beet Veggie Burger and melted a slice of Daiya American Cheese on top (I accidentally bought two different veggie burgers. I meant to buy two boxes of the All American burgers, but I think I bought one Sweet Heat Beet on accident, that’s why it’s bright red in the picture. I threw the box away before I realized and could double check). The beet burgers weren’t the best for this, but they were still pretty tasty. Get Beyond Meat or the Impossible Burger if you want something more “authentic”.


This is how I put it all together: half the plate with the macaroni salad, the other half with the potatoes. Then I added the chili in between the two, added the burger on top, then topped it with ketchup and yellow mustard.

That’s how I made this super quick and easy vegan garbage plate. It wasn’t the most authentic, but it was really tasty. It’s a weird combo of flavors but it is so delicious.

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