5 VEGAN LUNCHES

5 simple and quick vegan recipes for lunch or dinner; I wrote lunches because I usually have an even simpler dinner, but of course they can be prepared for dinner as well. They are quite cheap; the only expensive ingredients are tahini and nutritional yeast, and you don’t necessarily have to use them. They do make food tastier, though, and once you buy them you can use them for a couple of months.

Note: apparently chickpeas for lunch are what bananas are to me for breakfast – a necessity (and that’s why 4 out of 5 of these recipes contain them).

Some sort of pad thai

It’s not real pad thai; I, as usually, didn’t follow any recipe and didn’t use any oil (you can, of course, use oil if you’re a normal person and you’re not experimenting like me).

Ingredients

  • rice noodles for one person (if it’s for more than one, just use more of the rest of the ingredients)
  • veggies, for example: one onion, one pepper, some broccoli
  • half a can of mushrooms
  • half a block of tofu
  • soy sauce to taste
  • a splash of soy milk (I didn’t have any other sauce)
  • spices of choice (I used paprika, turmeric and black pepper)
  • crushed peanuts or other nuts (I used pistachios)

Instructions

Fry the onion for about a minute, then add pieces of broccoli, red pepper and mushrooms and fry some more, adding soy sauce and spices of choice. Fry until the veggies are not completely raw anymore but not soft either; they should still be crunchy. Cook the noodles according to the instructions. Cut the tofu into small cubes and »fry« them in soy sauce. Throw the veggies and the noodles on it and mix well. I added a splash of soy milk here because it was too dry; real cooks and people who care more mix up a special sauce at this point. I didn’t mind the dish being a bit drier because the noodles were super soft and good (overcooked according to my boyfriend, but I seem to like overdone food for some reason). Sprinkle some roasted nuts on top and eat!

My version of pad thai.

Pasta with hummus sauce

I know it sounds odd, but I guarantee you it’s life.

Ingredients

  • any pasta (as much as you’d like to eat)
  • hummus: the more you use, the juicier it will be (I use about half of what I make out of one can of chickpeas)
  • nutritional yeast: a tablespoon or two
  • some dried tomatoes
  • some fresh cherry tomatoes

Instructions

Cook the pasta, drain it, put it back in the same pot you cooked it in, and throw all the ingredients on top. Add some salt or pepper if desired (I don’t). Mix it well and eat!

Hummus

You can cook your own chickpeas or buy a can (drain the chickpeas and then rinse well in case it’s a can; in my case it usually is). Place around 240 grams (1 can) of chickpeas in a bowl or blender, squeeze some lemon on it, add a pinch of salt, some garlic powder (or fresh minced garlic) and a teaspoon of tahini (sesame paste). Blend it in a blender or in a bowl using a stick hand blender. That’s it! Adding oil is completely unnecessary, but some people find the store-bought hummus tastier (it contains oil, more salt and preservatives).

It looks gross but it ain’t.

Chickpea »curry«

The question marks are there because that’s probably not real curry, it’s just something I made up after reading a couple of recipes and deciding they were too complicated/I didn’t have the ingredients and was too lazy to get them. It was for about two people or two lunches.

Ingredients

  • an onion
  • a clove of garlic
  • 2 medium carrots
  • some green beans
  • a courgette
  • a can of chickpeas
  • soy milk (coconut would be better, I just didn’t have it)
  • spices: salt, black pepper, paprika, curry obviously, turmeric

Instructions

Cut the onion and fry it in some kind of oil (or in water). Add the garlic after about a minute. Fry everything for another minute at medium temperature, then add all the remaining veggies and pour about a glass of water and a glass of soy milk over them. At this point I also added some soy sauce and all the spices, and then cooked it all until the veggies were almost done, then added the canned chickpeas (rinse it first, my friends), some nutritional yeast because I like it, and cooked a couple of minutes more. If it’s too dry add more liquid and if it’s too watery don’t cover it while cooking. Serve with rice.

I had it with rice (I usually have brown, but mummy made white) and more green sprouts because vegetables are important.

Chippies with hummus, eggplant and tomato sauce

If you’re not vegan it probably seems like this meal is missing something (maybe it seems like they all do), but for me it’s a completely normal lunch. I just have it with some hummus and my life’s complete.

Ingredients

  • thinly sliced potatoes (as much as you’d like to eat)
  • an eggplant, sliced
  • any tomato sauce (my mum makes her own, will ask how at some point)

Instructions

Put the potatoes and the eggplant on a baking tray lined with baking paper, add salt and desired spices and bake at around 200 degrees Celsius for about 20 to 25 minutes. Heat up the tomato sauce and, if you’re me, make some hummus! Put it all on a plate and dip the potatoes in the sauce/hummus.

Just try making oil-free potatoes; it’s life-changing.

Sweet potato with, surprise, hummus

Sweet potato is different from regular potato: it’s sweeter and the structure is different; it’s pumpkin-like. If I bake it in the oven, I always cut regular potatoes into thin slices and sweet potato into thicker slices; it’s just my preference, though.

Ingredients

  • sweet potato (I used two small ones)
  • hummus (check the recipe above)

Instructions

Cut the sweet potato into slices that are about one centimetre thick. Put them on a baking tray lined with baking paper and bake at 200 degrees Celsius for about 20 to 25 minutes. I don’t add any spices because I love the taste as it is. I recommend having it with hummus or avocado spread (I make it with lemon, salt, black pepper and garlic powder).

Actually, I think guacamole is even better with sweet potato than hummus, I just didn’t have any avocados.

And that’s it! I hope this gives you guys some ideas about what a vegan lunch could look like. Of course, I could have added tempeh, seitan or some sort of fake meat to any of these meals, but I don’t do that often, except for the occasional tofu (like in the pad thai recipe). I also had raw veggies with all of these meals, like lettuce or something similar. I think they are filling, tasty meals that provide the necessary carbs, fats and protein (because of all the hummus).  More importantly, I think they can be enjoyed by anyone, vegan or not!

5 vegan banana breakfasts

If I had to pick one kind of food to live on for a while, I’d pick bananas. I love them because they’re so versatile, so sweet, but still healthy. I never, ever, unless I really don’t have a choice, have a banana free breakfast. You get the point: bananas are life. So here are five breakfast (or lunch or dinner, no limits there) ideas featuring BANANAS.

Note: when I say cup, I mean any cup, and not the standard American cup measure. It’s just for the sake of proportion.

Porridge with mashed banana

You can make oats without adding the banana, or you can simply add slices of it as a topping, but I really recommend mixing mashed banana into the oats because it makes them sweet and creamy. If you’ll be using classic rolled oats (not instant), you should soak them overnight or at least for an hour before using them, or just cook them longer, as they are harder. You can only use a cup of liquid if you prefer firmer oats, and up to two cups if you prefer them more runny.

Ingredients

  • a cup of oats (the size of the cup depends on how hungry you are; just keep in mind that oats expand)
  • a cup and a half of liquid (water, plant-based milk or a combination of both if you’re me)
  • one ripe mashed banana
  • a spoon (or two) of chia seeds/flaxseeds
  • cinnamon to taste

Instructions

Mash the banana in a bowl (if you’re using the microwave) or in a pan (if you’re using the stove). Add in all your remaining ingredients and microwave it for about two minutes, then give it a stir, then microwave the oats a bit more, for about thirty seconds. It takes about this long for me when I’m using the highest power (it might differ depending on your microwave and on what you consider cooked oats). They should be slightly firm but still creamy; you should be able to stir them. On the stove it might take a minute longer, you should cook them on low temperature and stir all the time; be careful not to burn them (I’ve done it too many times).

Toppings

You can use everything, basically: a piece of dark chocolate, frozen/fresh berries, any sliced fruit, nut butters, nuts, seeds, you can drizzle it with maple, agave or some other syrup or add a spoon of »nutella«. My personal favourite is mixing a spoon of cocoa, a drizzle of coconut nectar and a tiny splash of soy milk in a small cup and microwaving it for about 30 seconds (no more because it will boil and you’ll turn your microwave brown, happens to me about every other time). Then I just pour this over my porridge and that’s it! Be careful not to burn your tongue; porridge doesn’t cool down quickly (which is why I sometimes add a splash of soy milk on top). It is, however, the most filling, delicious and healthy breakfast ever, and my favourite during winter.

This was oats, mashed banana, soy milk, water, chia seeds and cinnamon, topped with a piece of 85% chocolate and a drizzle of maple syrup. It was more on the dessert side, to be honest.

Nice cream

My favourite breakfast in the summer or whenever I feel like eating ice cream! I think I actually enjoy it more than regular ice cream, maybe because I’m a health freak, or at least that’s what they say. The first thing you need to do is slicing a couple of ripe bananas (the riper, the better) and storing them in your freezer overnight or at least for a few hours. The second thing you need is obviously a regular blender (smoothie maker) or a stick hand blender.

Ingredients

  • 2-3 ripe frozen bananas
  • a splash of »milk« or a couple of spoons of yogurt (not necessary, but I prefer my ice cream a bit softer)
  • any flavour that you desire: you can add cocoa powder, fresh/frozen berries, cinnamon, nut butters, vanilla…

Instructions

Blend it all in a blender or in a bowl with the stick hand blender until smooth. You can add any topping you like and you’re done! Just be careful not to get brain freeze.

2 frozen bananas, a cup of blueberries, 2 spoons of soy yogurt. Topped with walnuts and chocolate sauce made of cocoa powder, peanut flour, coconut nectar and soy milk (in the microwave).

Yogurt with banana

It doesn’t get much simpler than this. I used to love Greek yogurt with banana slices and honey; so I veganized it.

Ingredients

  • soy or any other plant-based yogurt
  • sliced banana
  • any desired toppings: more fruit, nuts, seeds, syrup, dried fruit, granola etc.

Instructions

Mix it all in a bowl and enjoy!

Additional recipe for the homemade granola that’s pictured below

Ingredients

  • oats
  • cinnamon
  • nuts
  • some kind of syrup (any)
  • chopped dates

*The quantities are a personal choice and depend on how much of it you want to make and on how sweet you want it. Also, the more syrup you add, the stickier it will become. I usually use about 2 cups of oats, a random amount of cinnamon, half a cup of nuts, half a cup of dates and a quarter of a cup of syrup. I sometimes also throw some seeds in there.

Instructions

Mix it all in a bowl, adding the syrup in the end and mixing it well again. Place the granola on a tray lined with baking paper and bake at around 160 degrees Celsius for about 10 to 15 minutes, depending on your oven. Don’t forget to check on it, it burns quickly. When it’s done, add the chopped dates and cool everything down. Store in closed jars/plastic containers.

Homemade granola, soy yogurt, sliced banana, sliced strawberry.

Warm Weetabix with banana

You can, of course, eat this cold (as it’s meant to be eaten lol), but I like the hot version since it’s getting cold outside.

Ingredients

  • 3 (or more) Weetabix biscuits
  • one ripe banana
  • about a glass of plant-based milk
  • cinnamon
  • topics of choice

Instructions

Very easy: mash the banana in a bowl, add the biscuits and the cinnamon, then the milk. Mix it all and the biscuits will get from dry and disgusting to mushy and nice. Microwave for about two minutes and here’s your alternative to porridge! Top with whatever your heart desires and enjoy.

Tip: eating cold Weetabix with milk, mashed banana, frozen berries, some kind of liquid sweetener and cinnamon is also amazing and my favourite version for the summer.

Weetabix with mashed banana, cinnamon and soy milk, topped with the banana leftovers, some roasted almonds, raisins, and a piece of super dark chocolate. Featuring my broken bowl from a Chinese shop in Valencia (I broke it about 2 minutes after buying it). Good times.

Sweet potato »toasties« with stuff (including banana, worry not)

This might take some more time, unless you have leftover baked sweet potato, so perhaps it’s better making it four lunch or dinner if you’re in a rush in the morning. You can, of course, just make the sweet version, or just the salty (which would exclude bananas, sadly), but here are the ingredients for both. Also, you can just use regular bread if you’re not feeling adventurous.

Ingredients

  • one smaller sweet potato
  • one banana
  • nut butter of choice
  • jam of choice
  • hummus
  • smoked tofu

Instructions

Cut the sweet potato into slices that are about a centimetre thick (sometimes it only means cutting it in half) and bake them in the oven at about 200 degrees Celsius for 20 to 25 minutes. (I hear that some people use a regular toaster for them, but I haven’t tried yet, so I wouldn’t know. I tried microwaving them once, because that’s apparently also a thing, but it took ages and they weren’t as good as they are from the oven.) Spread the nut butter and then the jam on one piece and top with banana coins. Spread the hummus on the other slice and top with slices of smoked tofu. I know it sounds bizarre but it’s seriously delicious, I kid you not.

Well, this contains exactly what’s described above.

I hope this post gives you ideas on what you can make with bananas, and what you can generally eat for a vegan breakfast (regardless of whether you’re vegan or not). This is not where the options for meals featuring bananas end at all, though, so expect more on that topic. 😀