I’m sliding in just under the wire on my What Vegans Eat post for the month. In this series, I share what I eat on a regular day for breakfast, lunch, and dinner. My goal is to help demystify “vegan food” and show that it’s just ordinary, delicious eats.
(Want to see what a vegan guy eats in a day? My husband recently shared a day of meals here.)
For breakfast I had a tofu scramble bowl. I roasted diced potato and topped it with tofu that I’d browned and seasoned with nutritional yeast flakes, onion powder, and black salt.
On the side I had a dollop of leftover refried beans and a whole wheat tortilla for scooping. It was drizzled with Yellowbird sauce and jalapeño slices.
This meal reminds me of a breakfast I had at Bouldin Creek Cafe in Austin a year ago. It’s kind of my dream breakfast.
For lunch I grabbed some leftover black beans from the refrigerator and warmed them for tacos. They are topped with green leaf lettuce, onions, and tomato.
We’ve finally hit tomato season, and there’s nothing better than a summer tomato. Of course, on the side, more jalapeño slices and hot sauce.
Have you tried the dark chocolate peanuts from Little Secrets? They are dangerously good. They are like peanut M&M’s but vegan and better. They have a bit of sea salt in them that makes the chocolate pop. It’s easy to eat them by the handful.
When we were at the farmers market, I saw the most beautiful peach colored oyster mushrooms that I couldn’t pass up.
Oyster mushrooms are a bit of a splurge, but they are easily my favorite mushrooms. They are so delicate and light on the tongue. I sautéed them with garlic and quickly deglazed the pan with red wine. (For complete directions, check out my red wine mushrooms recipe.)
I served them with a green leaf lettuce salad topped with blueberries, French lentils du Puy, spicy pumpkin seeds, and a lemony dressing.