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    What vegans eat: An ordinary Sunday

    Published: Nov 12, 2015 · Modified: May 27, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Tofu scramble with kale in skillet.

    It’s time for my monthly series – what vegans eat on an ordinary day. My goal with these posts is to show that living a vegan lifestyle doesn’t have to be complicated or time consuming.  

    Most of my meals don’t include loads of planning and are usually ready in under a half an hour.  Some of them take as little as 10 minutes.

    Breakfast:

    Tofu scramble with potatoes on plate by coffee.

    Today’s meals come from last Sunday.  On the weekends, David and I make breakfasts that are a little more elaborate than our regular weekday fare. They usually involve a big tofu scramble and potatoes in one form or another.

    The potato is kind of magic. Any way that you have it – mashed, fried, baked – it never fails to make a meal better. This day we had hash browns and a tofu scramble with kale, onions, and garlic.

    Lunch:

    Toasted tortilla on plate with dolmas, Castelvetrano olives, and jalapeno peppers.

    For lunch, I spread hummus on a tortilla, sprinkled on green onion, folded it in half, and toasted it in a dry skillet.

    This is a mainstay for lunch or breakfast in our house. I often serve it with salsa or hot sauce.

    This day, I had stuffed grape leaves, Castelvetrano olives, and jalapeño slices on the side.

    Depending on what’s in the refrigerator, I regularly switch up the filling. In lieu of hummus, other ideas include baba ganoush, refried beans, or peanut butter with sliced bananas.

    Dinner:

    Taco pizza slices on plate with cucumber water.

    For dinner, I made black bean taco pizza.

    The freezer is always stocked with Vicolo cornmeal crusts, and they make for fast, low fuss dinners. I can ladle on jarred pasta sauce, top with whatever vegetables I have on hand, and throw it in the oven for 17 minutes.

    But when I feel like going to a tad more effort, taco pizza is a family favorite. The type of chips I use for topping changes, and this day I used Beanfields nacho chips. 

    Along with spicy black beans, I topped the pizza with green leaf lettuce, salsa, hot sauce, and jalapeño peppers.

    For more everyday vegan meals, check out these posts from the “What Vegans Eat” series: September, October, December, and January.

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Shauna

      November 12, 2015 at 2:00 pm

      Yum!! The hummus quesadilla is genius…I definitely have to keep that one in mind. Where do you find the pizza crusts? I would love to have an easy pizza base ready to go!

      Reply
      • Cadry

        November 13, 2015 at 11:56 am

        Whole Foods usually carries Vicolo cornmeal crusts in their freezer section, and I’ve seen them at a lot of other natural grocery stores like New Pi. I wouldn’t be surprised if Campbell’s has them. They are super handy to have on hand. They come two to a pack, and we make a pizza at least once a week.

        Reply
    2. Susan

      November 12, 2015 at 7:07 pm

      I love these posts.

      Reply
      • Cadry

        November 13, 2015 at 11:54 am

        Yay! 😀

        Reply
    3. Caitlin

      November 13, 2015 at 8:33 am

      everything looks so yummy! i love this insight into your daily eats.

      Reply
      • Cadry

        November 13, 2015 at 11:54 am

        Thanks, Caitlin! I’m glad to hear it. 😀

        Reply
    4. Shell

      November 13, 2015 at 11:37 am

      Yum! Everything looks great. I especially like the breakfast. I’ve never attempted homemade hash browns before.

      Reply
    5. EC

      November 13, 2015 at 1:54 pm

      I love seeing what other vegans eat on the regular! 🙂

      Reply
      • Cadry

        November 15, 2015 at 12:32 pm

        That’s always fun to me too. I’m glad you agree!

        Reply
    6. Nicole @ Vegan Nom Noms

      November 22, 2015 at 7:07 am

      I’m pretty sure everything tastes better in a tortilla, never thought to try hummus though!

      Reply
      • Cadry

        December 30, 2015 at 11:07 am

        Absolutely! I feel at such a loss when I run out of tortillas. I really count on them for meals.

        Reply
    7. Cecilie

      December 17, 2015 at 9:56 am

      Hi Cadry!

      I totally relate. Being vegan and making vegan meals are so easy, but I think it is because the change of habit can seem like a lot of work for people. They don’t know what to make and therefore they think it must be so time consuming. So great you can show otherwise!

      I love just dumping some fruit and greens in a blender and call that a meal. I’ve basically done that for breakfast and lunch today. Call that fast food!

      Reply
      • Cadry

        December 30, 2015 at 11:11 am

        Hi, Cecilie!

        That’s a great point. We never realize what creatures of habit all of us are until we try to break them. When we’re over hungry or tired, it’s hard to go outside the box and try something new or plot out different things to make. But after you create new habits, it’s very easy to throw together something simple. You just have to shift your paradigm.

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
    • Vegan hollandaise sauce (dairy free & egg free)

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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