Ever wonder what vegans eat? Today I’m sharing what I eat for breakfast, lunch, and dinner on a regular day. Today’s meals include a breakfast tofu quesadilla, spinach salad, toast with cashew butter, and chickpea tacos with pico de gallo.
I’ve shared several of these posts in the past (including a compilation of a whole year of easy vegan meals.)
To start the day, I made a breakfast quesadilla. This dairy-free quesadilla has the flavors of a Denver omelet. It’s stuffed with non-dairy cheese, spinach, orange bell pepper, red onion, and eggy tofu.
On the side, I served it with jalapeño pepper slices & guacamole for dipping. Of course, it also would have gone well with some salsa.
It’s a fast & filling handheld breakfast that I can make in about ten minutes.
(Want more breakfast ideas? Here are some easy vegan breakfasts anyone can make.)
A few hours later, I was ready for lunch. I made a spinach salad with orange bell pepper, shredded carrots, and creamy cashew dressing.
During cold weather months, I like to have one or two hot elements on my salads. And since the chilly weather this spring isn’t letting up, bring on the warm stuff!
So I grilled slices of fresh pineapple on my indoor grill pan, and heated Herbivorous Butcher shredded chicken-style jackfruit.
Something unusual about their shredded chicken-style jackfruit is that it has tahini as one of the top ingredients. It gives the jackfruit some wonderful body. The jackfruit also has a smoky flavor that I crave.
I tried their shredded chicken-style jackfruit for the first time back in January when I visited Minneapolis & Saint Paul with a friend who follows a gluten-free vegan diet. A lot of the Herbivorous Butcher products are wheat-based. So it was nice to have something that we all could enjoy on a vegan charcuterie board. (I think my friend might have wished I liked it a little less! Haha!)
So when another friend, Laura, was coming down from Minneapolis for the Des Moines VeganFest, I asked her to bring some along for me, as well as some other HB goodies.
I’d planned on making a late afternoon trip to the gym. So I wanted a snack that would be satiating enough to help me power through a workout.
So I had a piece of wheat toast topped with cashew butter. That stationary bike didn’t know what hit it. 😉
Then for dinner we had a Cadry’s Kitchen classic, chickpea tacos. This is a longtime favorite meal of mine.
The chickpeas are seasoned with ancho chili powder, paprika, and cumin. Then they’re spooned into hard taco shells with fresh greens, cilantro, salsa, and jalapeño pepper slices.
Instead of making salsa from scratch, I used some Trader Joe’s pico de gallo that I wrote about in my recent post on my 16 favorite vegan Trader Joe’s products.
After our tacos were finished, David and I watched a couple episodes of the second season of Santa Clarita Diet. (It’s not really the kind of show you want to watch while you’re eating.) I liked the first season, but oh my gosh, it’s really taking off with the second one. Are you watching it?