Quick, healthy vegan meals
Today the vegan lifestyle is becoming more and more popular. Many people feel that there are so many benefits to going vegan whether it be for the health, the animals, or even the environment. A traditional vegan diet consists of all kinds of fruits, vegetables, nuts, grains, seeds, beans and pulses. For more information on all things vegan, visit https://www.vegansociety.com.
Alice De Benedetti, A Freshman at SUNY Albany, has been a vegan for a little over a year now. She says “I think it’s easy to find vegan food almost anywhere, but there isn’t much variety and it’s not always filling.” One of Alice’s favorite vegan snacks on the go is a Laräbar which are sold in the 518 Market as well as most grocery stores. She says that she eats a lot of nuts and popcorn as well. “I love making vegan Mexican recipes, coconut milk curry, and tofu and vegetables when I’m feeling lazy.”
One great source for finding vegan recipes, or anything at all, is the internet. There are a wide variety of vegan blogs that are run by vegans themselves who share their personal experiences and what works for them. One great blog is The Garden Grazer. This blog focuses on providing the vegan community with easy, and approachable recipes.
Here are some fun vegan recipes to try:
Southwestern Tofu Scramble
15 oz. can black beans, rinsed and drained
1 small onion
3 cloves garlic
2-3 roma tomatoes
1/2 cup roughly chopped cilantro, stems removed
1 lb. extra-firm tofu
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric
1/4 cup nutritional yeast
Salt to taste
Optional: serve with avocado slices, salsa, or pico de gallo
Dice onion and mince garlic.
In a large pan over medium heat, sauté onion with a little salt for 7-8 minutes.
Meanwhile, crumble tofu and dice tomatoes.
Add garlic to the pan, and cook for 30 seconds. Add crumbled tofu and tomato. Cook about 10 minutes, stirring occasionally.
While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine.
Add beans (start with half the can and add more as you desire).
Add cilantro and cook another 3 minutes or until beans are heated through.
Serve with avocado and/or salsa.
Vanilla Almond Overnight Oats
1/2 cup rolled oats
1/2 cup almond milk
2 tsp. chia seeds
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1-2 Tbsp. pure maple syrup
Combine all ingredients except oats in a small bowl or jar. Stir to combine.
Add oats, gently stir, and make sure they’re all fully submerged.
Cover and place in the fridge for a few hours or overnight.
Enjoy as is or top with banana, berries, granola, nut butters, etc. before serving.