Vegan Breakfast, Lunch, and Dinner Recipes That Have You Eating The Rainbow

What to eat for the day (not including snacks) that fill your stomach with delicious vegan eats that give you all the necessary vitamins and minerals to support a healthy lifestyle

Breakfast

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Start your day off with a ton of fiber, protein, probiotics, fruit, and superfoods with this summer fresh yogurt bowl.

Ingredients:

• 1/3 cup of Kitehill unsweetened plain yogurt

• 1/2 cup of fresh organic blueberries

• 1/2 a cut banana

• 1/2 a dark chocolate almond macro bowl cut into cubes

• 1/2 tbsp hemp seeds

• 1/2 tbsp flax seeds

Build your bowl and feel free to add extra fruit. ENJOY!

Lunch

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I love wraps. I think it is my favorite lunch and even sometimes dinner! You can load a whole salad into a wrap, pair it with an amazing sauce and voila. Enjoy this sloppy joe inspired wrap made with lentils and packs a little spice.

Ingredients:

• 1 cup dry brown lentils

• 2 cups veggie broth (or just water)

• 3 tbsp tahini

• 1 tsp garlic chili sauce

• 1 tsp dijon mustard

• 1 tsp garlic powder

• juice of one lemon

• salt a pepper

• whole grain wraps

• 1/2 slice cucumber

• Red cabbage leaves or radishio shredded

• butter lettuce leaves

• carrot shavings (optional)

• 1/2 avocado (optional)

• 1 tbsp nutritional yeast (optional)

Instructions:

INSTRUCTIONS

1. Rinse and drain lentils well then add lentils and veggie broth to a sauce pan and bring broth up to a boil.

2. Reduce heat to a low simmer, cover and cook lentils for 20 minutes or until lentils are fully cooked. Discard any excess fluid that is not absorbed by the lentils, cover and set aside to cool.

3. Add tahini, garlic chili sauce, mustard, garlic powder, adobo seasoning, lemon juice and water to a bowl and whisk until a sauce forms.

4. Remove lid from cooked lentils and pour in sauce. Stir in sauce well to coat lentils completely.

5. Add filling to a wrap with desired veggies and wrap like a burrito then serve. Refrigerate extra lentils in a Tupperware container to use for future wrap assembly throughout the week.

Dinner

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A dinner that is more on the lighter side for optimal night time digestion. This vegan sauce made with yogurt and dill is so delicious and the yogurt provides that extra little bit of protein. You can always add more veggies to this dish or serve it with cold pasta for a yummy pasta salad !

Ingredients:

15 oz canned chickpeas - drained and rinsed

• 1 stalk of celery - diced

• 2 green onions - chopped

• ½ red pepper - diced

FOR THE SAUCE:

• 2 tbsp fresh dill - chopped

• 1 clove of garlic - crushed

• 1 tbsp capers - roughly chopped

• ¼ cup vegan yogurt (or vegan mayonaise) - unsweetened and unflavored, see note

• 1 tsp dijon mustard

• 1 tbsp fresh lemon juice - or to taste

• 1 tsp maple syrup

• salt and pepper - to taste

INSTRUCTIONS 

• Mix all the sauce ingredients together in a medium bowl. Add the rest of the ingredients and mix well.

• Keep the leftovers in a air tight container in the fridge for up to 4 days.

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