Monday vegan meal plan

Picked and tried by our editorial team your Monday easy to make amazing vegan recipes

Don’t forget to share your comments and ideas with us to have your recipes featured.

 

 

Breakfast

Ingredients:

1/3 cup Chia Seeds

1 1/2 cup Unsweetened Almond Milk

1/2 tsp Cinnamon

2 Apples (cored and diced)

2 tbsp Coconut Oil (to sautee the apple slides)

1/4 cup Pecans

2 tbsps Almond Butter (organic)

Direction:

In a small pot, warm the almond milk and whisk in the chia seeds and cinnamon. Stir for 5 to 7 minutes until heated up and the mixture has thickened up. In the meantime, add the coconut oil and apple slices to a medium-size pot and heat over medium heat. Sautee the apple slices for a few minutes until warmed through and soft. When done, take off the heat and set aside. When the almond milk chia mixture is done, remove from heat and let cool a little. Add to a bowl and top with sauteed apples, pecans, and almond butter. Enjoy!

Nutrition:

Fibre 17g

Fat 37g  Sugar 20g

Carbs 46g Protein 12g

Note: Keeps well in the fridge in an air-tight container overnight. Add in a serving of protein powder.

Snack:

Calories 516

Serving: 2

Minutes: 25

Coconut Banana Steel-Cut Oats

Ingredients:

2/3 cup Organic Coconut Milk (canned)

2/3 cup Water

1/2 cup Steel Cut Oats (uncooked)

1 Banana (very ripe)

1/4 cup Pecans (toasted)

1/4 cup Unsweetened Coconut Flakes (toasted)

Direction:

Combine water, coconut milk, and steel-cut oats in a pot and stir well. Place over medium-high heat and bring to a quick boil. Reduce heat to medium-low and cook the oats while occasionally stirring for 10 to 20 minutes depending on how crunchy you like them. Remove the steel-cut oats from the heat and add the sliced banana to the pot. Mash with a fork into the cooked oats and stir until well combined. Divide your banana steel-cut coconut oats between bowls, top with pecans and coconut. Enjoy!

Nutrition:

Fibre 8g

Fat 33g  Sugar 10g

Carbs 51g Protein 7g

Note: Store fruits and oats in separate airtight containers in the fridge overnight. Reheat on the stovetop adding a dash of coconut milk. Add in a serving of protein powder.

Lunch

Calories 286

Serving: 1

Minutes: 10

Zoodles with Creamy Avocado Sauce

1/4 Basil Leaves (plus additional for garnish)

1/4 Avocado

1 tbsp Extra Virgin Olive Oil

1 1/2 tsp Lemon Juice

1 tbsp Pumpkin Seeds (plus additional for garnish)

3/4 tsp Nutritional Yeast

1/16 tsp Sea Salt

2 1/12 tsp water

1 Zucchini (large)

1/4 cup Cherry Tomatoes (halved)

 

Direction:

In a blender or food processor, add the basil, avocado, extra virgin olive oil, lemon juice, pumpkin seeds, nutritional yeast and sea salt. Blend while slowly adding the water to thin. Spiralize the zucchinis and add to a bowl. Toss with the avocado sauce and add the tomatoes, extra pumpkin seeds and basil. Divide between bowls and enjoy!

 

Nutrition:

Fibre 7g

Fat 25  Sugar 6g

Carbs 14g Protein 6g