Quick, easy vegan meals

Posted on Posted in Body

Below are some of my favourite meals which are all relatively healthy, entirely vegan, and pretty quick and easy to cook (trust me, I’m no chef). Lifesum is an amazing app I like to use sometimes when I’m trying to lose weight or stay healthy, it helps track how much you’ve eaten in terms of carbs, proteins and fats, and I find it really useful for motivating myself. Would recommend!

 

Snacking:

I’m sure I’m being relate-able when I say I snack. A lot.

But rather than opting for biscuits, crisps and sweets, why not substitute them for these healthier options?

  • Nakd bars. Either buy in stores (50p at the moment in Sainsbury’s) and there are so many flavours, from bakewell tart to chocolate orange, and are 100% vegan, 100% raw fruit and nut, and are actually really tasty and filling. Even better, try making your own. Put some dates, cashew nuts, cacao powder, dried cherries and some seeds into a food processor, squish into a baking tray, clingfilm, and leave in the fridge to firm up for a couple of hours.
  • Nuts and seeds. Although these can be fattening in large quantities, they are surprisingly filling and a great substitute for crisps if you fancy a salty snack.
  • Graze products. I especially love the cocoa and vanilla protein flapjack. SO delicious. They also have all kinds of cute little boxes of nuts and other sweet treats which are all relatively healthy.

 

Breakfast:

Smoothie with oats (5 mins).

Food process (or put in a smoothie maker if you have one), whatever fruit you want. If it’s gone a bit off or soft, it doesn’t matter. I usually put in: 50g blueberries, 50g strawberries, 50g raspberries, 2 bananas. Then add chia seedsflax seeds, and some Women’s Best Slimming Protein for added protein and nutrients. Once it’s all smooth, pour it over a bowl of oats (add seeds, nuts and flaked almonds if you wish), mix it all together, and enjoy. Cut up some fresh fruit to sprinkle over the top if you want even more sweetness. Clearly this meal is very sugary (a lot of fruit!), so you can do a vegetable smoothie instead if it bothers you. If not, just be careful about the rest of your sugar intake throughout the day.

 

Lunch:

Vegetable stir fry (15 mins). 

This is so simple! Basically just heat up some olive oil in a wok or frying pan, chop up a load of vegetables (baby corn on the cob, carrot, bean sprouts etc), or you can even just buy packets of stir fry veg. Chop up some tofu into cubes, cook it in the oil until a crispy skin forms, then add the vegetables, a packet of a stir-fry sauce of your choice (sweet and sour is my favourite), and add a few tablespoons of water. Cook until the water has evaporated and everything is nice and hot, and enjoy! I like to pour some soy sauce onto the finished meal.

 

Dinner:

Homemade oven cooked chips and burgers (20 mins prep, a while cooking!)

  1. Chips. Chop up some sweet potatoes into chip-shaped slices, sprinkle some olive oil over them, and place in the oven to cook at 180oC until brown and crispy on the edges. This takes about 30 minutes, but different people like chips at different levels of crispy-ness so I’ll leave it at your discretion!
  2. Burgers. Put any type of beans, carrot, pepper, bit of onion and garlic (basically any veggies you fancy), into a food processor, then squish them into burger shapes onto a tray and cook in the oven for about 30 minutes (until brown).

 

Dessert:

Lemon drizzle cake (20 mins prep, 35 mins cooking, cooling time).

  1. Preheat the oven to 180oC
  2. Mix all the dry ingredients together: 255g plain flour, 100g sugar, 1tsp baking powder, 1tsp baking soda, pinch of salt, zest of 2 lemons
  3. In a separate bowl, mix: 50g melted vegan butter, 110ml olive oil, 245g soya yogurt, 1tsp vanilla extract, juice of 1 lemon
  4. Mix the wet ingredients into the dry ones (just until they are combined, don’t over mix it)
  5. Butter a baking tin, pour the batter in, and cook for around 35 mins (until a knife inserted in the middle comes out clean)
  6. If you want a drizzle on the top, mix lemon juice and icing sugar together (the more sugar, the thicker the icing, it’s completely up to you how thick you want it), and drizzle it over the whole cake once it has cooled down

 

And if you don’t have time to bake, my absolute favourite dessert right now is banana ice cream. SO quick and simple. Put a bunch of bananas into your freezer for three hours or more, put them in a bowl of boiling water for 5 minutes to defrost the peel, then simply peel them, put in a food processor until smooth, and enjoy. The consistency is identical to normal ice cream and it tastes just as creamy, but is naturally far better for you and much more light.

 

And if you don’t have time to do that, then I recommend the Alpro soya ice cream, especially the hazelnut flavour (tastes like Nutella!) and coconut.

 

Hope these recipes have given you some ideas of the kind of things you can eat that are healthy and vegan, I’ll update this post soon with pictures to show you all how I like to serve them!

 

Love, Sophia x

 

 

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