Here’s another ‘What I Ate in a Day’ video where I shared another batch of delicious and easy to make recipes! I also let you know the supplements I’ve been taking as a vegan. Head over to the video below to watch and don’t forget to scroll down for the written recipes!
Okay, guys! It’s time for another What I Ate in a Day video where I show you what I typically eat in a day as a vegan. Maybe “typical” isn’t the right word because I don’t usually repeat the exact same meals – I like to switch things up ever-so-slightly. I wanted to give you guys some new ideas on easy vegan meals so I made sure to share THREE easy vegan meal ideas for you guys to try!
For breakfast, I made these amazing Tofu Scramble Breakfast Tacos! It’s basically just tofu scramble mixed in with mushrooms and veggie ground for extra flavour and used as filling for these little hard taco shells. I honestly wished I had soft tacos at the time because they’re a little easier to bite into, but these hard-shelled tacos still tasted great~
Breakfast tacos are a fun way to switch up your regular scrambled tofu – it’s really not that different or much more work to make but it definitely makes for a more unique experience. (Already liking these new vegan meal ideas? :D)
For lunch, I decided to make a rice noodle dish using these instant rice noodles that I found at the grocery store the other day. Let me just tell you that I am SO excited I found these because they are so easy to work with and super quick. I wanted to make a quick vegan Pad Thai originally but unfortunately, my tamarind paste (key ingredient to Pad Thai) went bad. So instead, I ended up making a simple Rice Noodle Stir Fry with Veggies and making a sauce similar to a pad thai sauce. It was awesome – definitely a must try!
Finally, for dinner, I decided to make these (hehe, get it?). Yes, folks, more magic has happened from using an air-fryer. These fries are great to pair with almost anything and in my case, I paired it with Buffalo Soy Curls (recipe mentioned in this video) and bok choy caesar salad! Perfectly balanced, perfectly delicious, definitely a healthy and not-too-heavy dinner!
Also for this What I Ate in a Day video, I decided to include the supplement I am taking just in case you might be just be looking for one yourself~ 🙂
Introducing, the Healthycell Vegan Essentials! (Surprise waiting below!)
I’ve been taking these religiously for about 2 months now. Each of these little pouches contain 30+ vitamins, minerals and other nutrients essential for vegans just like me. I’m in love with these…
- Supplements a healthy vegan lifestyle including essential vitamins such as B12, D3 and many more
- Convenience – it comes in little pouches so you can easily take it with you anywhere.
- Faster absorption – the healthycell supplements come in a microgel™ formulation (almost fluid-like) that helps your body absorb nutrients faster than pills
- Immune system booster – includes vitamins A, C, D3, E, B6, B12, selenium, zinc, and omega 3-6-9 fatty acids
- Great taste – it has a natural mango peach flavour and can be mixed in with smoothies, oats, and even water! Or just take it straight out of the pouch. Refrigerate for even better taste.
- Cruelty-free, sustainably sourced ingredients & 100% recyclable packaging via Terracycle
In addition to this week’s amazing vegan meal ideas, I’m also giving you an added bonus:
You can get 20% OFF your FIRST purchase when you buy through this link: www.healthycell.com/cheaplazyvegan. If, however, you want to give it a try first before committing, you can get 2 FREE sample packs (PLUS free shipping!) by visiting this other link: www.healthycell.com/clv and typing in the code “CLV”.
(Note: This post is kindly sponsored by HealthyCell)
Don’t forget to check out the video above to see both the recipes AND the vitamins live~ Now let’s head over to the recipes below! 🙂
BREAKFAST: Tofu Scramble Breakfast Tacos
NOTE: I basically eyeballed the ingredients so I didn’t include the measurements for this)
- Mushrooms, chopped
- Red onions, chopped (leave a few to use as toppings)
- Extra firm tofu
- CLV Scrambled tofu seasoning (see recipe)
- Veggie ground (I used Yves in Mexican flavour)
- Black salt (kala namak) (optional)
- Lettuce, chopped
- Sriracha (optional)
- Tacos (I used hard tacos but you can use soft tacos if you like)
- In a heated pan, saute mushrooms and red onions (leave a few pieces of red onions to use for garnish).
- Crumble up the extra firm tofu and add to the pan. Cook for a little bit.
- Mix in the tofu scramble seasoning until everything is well-coated.
- Throw in the veggie ground (it adds a really nice flavour!) and add a little bit of kala namak (black salt) for that eggy flavour (optional). Mix well.
- Add some chopped lettuce into the taco shells.
- Add in the scrambled tofu and top with parsley, corn, salsa, chopped red onions, and sriracha.
LUNCH: Rice Noodle Stir Fry with Veggies (Pad Thai-inspired)
- 1 serving Rice noodles (I used the instant kind)
- 3/4 cup chopped mushrooms
- 1 head baby bok choy
- 1/2 small onion
- 1 tbsp soy sauce
- 1/2 tbsp maple syrup
- 2 tbsp pb2 (powdered peanut butter) or peanut butter
- 1 tbsp Lemon juice
- 1 tbsp rice vinegar
- ⅓ cup chickpeas
- 30g tofu (optional)
- Sesame seeds and green onions for topping
- Chop your veggies (baby bok choy, onion, and mushrooms).
- Follow instructions on the package to cook your rice noodles. For the Instant Noodles, soak in hot water and cover it up. Wait for 2-3 minutes for noodles to soften and rinse in cold water.
- Make the sauce by combining pb2, maple syrup, soy sauce, rice vinegar, and lemon juice. Mix well.
- In a heated pan, throw in the chopped veggies and cover it up to let it cook.
- Add in some chickpeas and crumbled tofu. Stir until cooked.
- Add in the rice noodles and sauce. Mix well until rice noodles are nicely coated with the sauce.
- Sprinkle sesame seeds and green onion on top. You can also add sriracha if you like!
DINNER: Air Fried Fries
- 3 potatoes
- 1 tbsp oil
- Garlic salt
- Peel and cut potatoes into “fries” shapes.
- In a large mixing bowl, add in the fries and oil. Mix well until potatoes are well-coated. (Feel free to use slightly less oil)
- Season potatoes with desired amount of black pepper and garlic salt. Mix well.
- Place potatoes in the air fryer and cook at 370 degrees for 12 minutes initially, and another 5 minutes or so until desired. (NOTE: Play around with the cooking time; this depends on how much potatoes you add into the air fryer)
- Serve and enjoy! (In the video, I had this alongside Buffalo Soy Curls and Bok Choy Caesar Salad).
NOTE: For the Buffalo Soy Curls, I basically just pan-fried some Soy Curls in vegan butter. I then added garlic salt, black pepper, and Frank’s red hot sauce (aka the buffalo sauce!). Check out the video if you prefer visuals.
I hope you liked these NEW vegan meal ideas. Make sure you check out my recipe for Bok Choy Caesar Salad – it’s a MUST!