My daily vegan meal plan

Pre-breakfast

–          Vegan liquid iron supplement (recently started taking, would especially recommend to menstruating females)

–          Mug of hot lemon water (full pot when I have the time) – aids iron absorption, and has lots of other benefits

–          3tbsp of ACV in warm water

Breakfast

–          Quinoa porridge with flaxmeal made on soy, almond or coconut mylk topped with sultanas, chia seeds, sunflower seeds and blueberries, raspberries and strawberries.

OR

–          1x Sol breads spelt, kamut, or easygest megagrain toast topped with mashed avocado (avocado, lemon juice, salt and pepper)

–          A side of cooked garlicky/nutritional yeasty mushrooms, baby rocket and spinach

OR

–          Salted caramel smoothie: 1 ½ frozen bananas, handful of soaked dates, 1tbsp maca powder, almond mylk blended together until smooth

OR

–          Acai bowl (in summer): acai powder, frozen mango, blueberries, raspberries etc. blended together and topped with gRAWnola (recipe in Tanisha Angel’s vegan recipe book), desiccated coconut and goji berries

+

–          A pot of the seventh duchess organic radiance detox tea, OR your tea’s her tea, OR fairtrade organic green tea

Morning snack

–          Seed crackers with avo

OR

–          Handful of dried fruit and seeds

OR

–          Raw bliss balls

Lunch

–          Lentil salad: green lentils (cooked al dente style) tossed with ACV, lemon juice, and olive oil, vegetables roasted in H2coco coconut oil/mixed herbs/pink himalyan salt (zucchini, eggplant, capsicum, carrot, fennel etc.), fresh chopped spinach and/or rocket, fresh diced avocado, Spanish onion and tomatoes

–          Dressing: tahini, warm water, lemon juice and mixed herbs

OR

–          Bean salad: cannellini/kidney/four bean mix tossed in lemon juice and dried Italian herbs, with lightly sautéed diced veg (capsicum, zucchini, fennel, broccoli etc.), and some fresh diced avocado, tomato and Spanish onion

OR

–          Buddha bowl: quinoa/brown basmati rice, roasted herby garlicky veggies (zucchini, capsicum, broccoli etc.), lightly cooked spinach, marinated tempeh cubes

+

–          A pot of the seventh duchess organic radiance detox tea, OR your tea’s her tea, OR fairtrade organic green tea

Afternoon snack

–          Seed crackers with avo

OR

–          Handful of dried fruit and seeds

Dinner

–          Big veggie stir fry made with fresh and dried herbs, lemon and lime, maybe some tamari, soy or black bean sauce, with: kale, broccoli, zucchini, cabbage etc., tofu or tempeh, served with brown basmati rice, quinoa or rice noodles

OR

–          Coconut dhal served with brown basmati rice and lightly cooked kale or spinach

OR

–          Tempeh and veg coconut curry served with brown basmati rice or quinoa

Dessert

–          Raw vegan treat: cheesecake/fudge/timtams etc. (recipes in ‘Tanisha Angel’s raw vegan dessert book‘)

OR

–          Bowl (or two) of soy icecream

This is just my basic meal plan; I often change it up, and depending on the occasion may eat vegan junk, or at cafes, restaurants etc. 

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