PLAN VEGAN DAY MEALS

Hey, if you are a vegan person or you want to eat vegan foor for a hole day you came to the right place. In this post I will basicly share with you a vegan breakfast recipie, a vegan midday and dinner recipies. So if you are interested please keep on reading.

- BREAKFAST RECIPIE

Ingredients

1 cup white whole wheat flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground allspice 1 cup quick cooking oats 1/3 cup unsweetened applesauce 1 1/2 cups unsweetened almond milk (or your fave non-dairy milk) 3 tablespoons pure maple syrup 2 tablespoons canola oil 1 teaspoon pure vanilla extract 1 1/2 cups frozen blueberries

Directions

Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined.

Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.

Cook in waffle iron according to manufacturer directions. In my 8 inch waffle iron, I use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle.

- MIDDAY RECIPIES

INGREDIENTS

• 1 can chickpeas, drained, well-rinsed,and mashed

• 1/2 red onion, finely diced

• 1 small zuchinni, grated

• 3 tbsp finely chopped cilantro

• 3 tbsp red wine vinegar

• 1 tbsp sriracha sauce

• 2 tbsp natural peanut butter

• 1 tsp cumin

• 1 tsp garlic powder

• 2 tsp black pepper

• 1/2 tsp sea salt

• 1 cup quick oats (gluten-free if needed)

• 2 tbsp olive oil

INSTRUCTIONS

1. After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork.

2. Add all the other ingredients to the bowl.

3. Use your hands to mix very well.

4. Form into 6-8 patties.

5. Cook on the BBQ around 400 F for approximately 10 minutes each side.

6. You can also fry these in a pan with some oil for 3-5 minutes a side.

- DINNER MEALS

INGREDIENTS

• 8 ounces uncooked ribbon noodles

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 3 tablespoons whole wheat flour, divided

• 2 cups beefless beef broth or vegetable broth

• 1 tablespoon soy sauce

• 1 teaspoon lemon juice

• 1 teaspoon tomato paste

• 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried sage

• 1/2 teaspoon salt

• 1 tablespoon white wine vinegar

• 1/4 cup vegan sour cream (optional)

• 10 turns of fresh ground, black pepper

• 1/4 cup flat-leaf parsley, minced

PREPARATION

1. Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.

2. Drain and set aside.

3. In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.

4. Add the flour and cook for 30 seconds, stirring constantly.

5. Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.

6. Add the mushrooms, thyme, sage, and salt. Stir to combine.

7. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.

8. Add the vinegar and simmer for 4 more minutes.

9. Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.

10. Garnish with parsley.

Thank you for reading my post, remember to subscribe and like this post. I post all Mondays and Fridays.

xox Sophia

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