If you read this blog regularly (or at least semi-regularly), then you already know that I’ve been doing a fair bit of traveling this summer. While it’s been a blast and I’ve really enjoyed myself, it does make me cherish my meals at home. It’s so hard, even as a vegan, to eat healthy while on-the-go, and I think my body has finally had it with trying to run on a combination of french fries and deep dish pizza (cheese-less, of course!).

Contrary to popular belief, healthy and filling vegan food does not have to be a pain to cook. I am an admittedly lazy person when it comes to preparing food for myself, so I tend to gravitate towards recipes with both minimal ingredients and minimal work. JB, bless his heart, tends to pick the more extravagant (and time consuming) meals for his cooking nights. Today was mine, which meant we were going with easy.

Since I knew I was making two meals today, simplicity for both was key. For lunch, I whipped up a batch of mashed chickpea salad (recipe from The Simple Veganista). I’ve made this recipe before, and I was excited to have it again. It tastes great on toasted Rudi’s Ancient Grains bread (pictured below), but today I served it on a bread round with some fresh lettuce and avocado. The thing that I love most about this recipe is that it uses hummus in place of vegan mayo, which gives the chickpea salad a tangy, citrus-y kick. It also makes it feel a lot more healthy! One batch is plenty for 3-4 sandwiches, which means I have lunch covered for most of the week.

simpleveganistachickpeasalad

For dinner, I made a big ol’ batch of Vegan Red Beans and Rice from Budget Bytes. This recipe has maybe 15 minutes of prep time (which is severely slashed with the help of a food processor!), and the rest of it involves letting the mixture simmer to perfection on the stove top. The result is a creamy, smoky red bean stew that pairs perfectly with a little hot sauce and Magic Vegan Baking Grease.

redbeansandrice2Another huge plus of these meals is that a serving of each clocks in at under 400 calories. I was thrilled by the idea of having a lot of room for snacking available after dinner, but honestly, one bowl of the red beans and rice might be enough. I am so pleasantly stuffed.

What are your go-to, easy recipes? Please leave some in the comments – I’d love to try them!

xoxo,
sb