Day 1 of The Daily Vegan Meal Plan By SGS

Ingredients

• 1 small banana
• 1 tablespoon of peanut butter
• 1.5 cups of almond milk
• 1 scoop of pure pea protein powder (30g)
• ½ cup of frozen spinach
• 1 tablespoon of cacao powder
• 1 teaspoon of erythitol / calorie free sweetener

Instructions

Add all ingredients to a blender and blend smooth

Ingredients

• 1 cup of shelled edamame
• ¾ a cup of cooked brown rice
• 2 teaspoon of chia seeds
• ½ a small carrot
• ¼ of a small purple cabbage
• ¼ cup of finely chopped spring onion
• ¼ of small broccoli, cut into florets
• ¼ cup of fresh coriander leaves

Salad Dressing

• 1 teaspoon of sesame oil
• 1 tablespoon of white vinegar
• 1 tablespoon of soy sauce
• 1 tablespoon of sugar free maple syrup (can use 1 teaspoon of sugar or natural sweetener of choice)

Instructions

• Defrost the edamame beans
• Cook brown rice in rice cooker or on stove
• Cut the broccoli florets and add to a bowl of boiling water. Leave in boil water for 10 minutes until draining and let cool
• Shred the carrot and purple cabbage
• Finely chop the spring onion and fresh coriander leaves
• Add all ingredients to a bowl and stir in the salad dressing

Dark Choc Espresso Roasted Nut Bar By Carmens

155 Calories | 12g Carbs | 5g Protein | 9g Fat

Store bought vegan muesli bar of your choice. I like these ones by Carmens! 

Instructions

• 1 scoop (25g) of chocolate pea protein powder
• 2 tablespoon of chia seeds
• 1 cup of almond milk
• 1 cup of fresh or frozen blueberries

Instructions

• Blend almond milk and protein powder (use a protein shaker or blender)
• Stir in chia seeds and let sit in the fridge for at least 1 hr, stirring at least once to keep the chia seeds from sticking to the bottom. This can also be left overnight
• Add 1 cup of blueberries right before serving. Frozen blueberries taste good too!

Ingredients

• 50 grams of tempeh
• 75 grams of firm tofu
• 1 small white potato
• 60 grams of pomegranate seeds
• ¼ green capsicum / bell pepper
• ¼ zucchini
• 1 punnet of button mushrooms
• ¼ cup Soy sauce for marinating
• Veganaise for salad dressing
• skewer sticks

Instructions

Marinate the tofu & tempeh

• Press firm tofu in tofu press to remove excess moisture
• Cut tempeh and tofu into cube sized pieces and add to marinade bag with soy sauce. Let sit for at least 15 minutes

Make the skewer sticks

• Cut green capsicum, zucchini and button mushrooms into pieces to add to skewer stick
• Add tofu, tempeh, capsicum, zucchini and mushrooms to skewer sticks
• Bake for 15 minutes in the oven on 180 degrees / 350 F

Make The Potato & Pomegranate Salad

• Peel and slice potato into small pieces. Add potato to baking lined tray in oven and cook for 15 minutes. Remove from oven and smash the potato before adding back to the oven for another 10 minutes. Full recipe here for the smashed potatoes
• Remove pomegranate seeds
• Finely slice lettuce leaves
• Stir the salad together with the smashed potatoes, pomegranate, lettuce, and veganaise right before serving
• Check out my veganaise recipe here