If you are under the impression that vegans survive on salad- think again- that's why I asked my vegan friends to tell me what they eat in a day and here is what they said…
Vegan on Female First
Sascha Camilli, European Media Coordinator, PETA Foundation
Breakfast:
Oat cereal topped with banana and flaxseeds, with almond milk
A big cup of super-strong coffee with almond milk
Mid-morning snack:
Fruit
Lunch:
Salad made of whole grain (brown rice/pearl barley/quinoa/bulgur wheat/wholegrain pasta), beans and veggies
Afternoon snack:
Whole meal pitta bread with hummus, green tea with spirulina
Dinner:
Veggies or oven-baked sweet potatoes with bean chili
After-dinner snack:
Fruit
Jennifer White, Assistant Press Officer at PETA
Breakfast:
Porridge with almond milk, blueberries and maple syrup and a mug of green tea or a smoothie
Lunch:
Soup (my current favourite is Mexican Bean from Tesco) with 2 whole meal pita breads and lots of hummus.
Snack:
Wasabi peas.
Dinner:
Fajitas made from Peppers, Mushrooms and red onion with avocado, salsa and nutritional yeast.
Dessert:
A spoonful of the Biscoff spread with a cup of peppermint tea
Veronica from Wrapped in Newspaper
Breakfast:
Porridge with fruit - either a banana, berries or stewed fruit with flax seed or chia seed mixed through.
Hot water
Snack
Almonds, cashew nuts or a naked bar.
Crisps
Montezuma's dark chocolate
Lunch
Salad with quinoa and beans or lentils, tomatoes, cucumber, a lemon tahini dressing with avocado or oatcakes
Dinner
A veggie stir fry with buckwheat soba noodles, sesame oil, lime and soy sauce
Jayna Mistry
Breakfast:
Avocado on toast with roasted tomatoes at the weekend, marmite/ jam/ peanut butter on toast during the week
Lunch:
A one pot meal at the weekend and freeze and eat for the rest of the week. This week is an African butter bean, sweet potato and kale stew, a casserole or a curry (all with plenty of beans for protein)
Dinner
A baked potato with a topping (beans and vegan cheese or guacamole) or a quick Thai curry with rice.
Dessert:
Booja Booja ice cream
Deni Kirkova
Breakfast:
Jumbo rolled oat porridge with protein powder and berries
Lunch:
Tofu scramble, sweet potato, spinach and avocado
Dinner:
Chickpea and lentil curry with brown rice
Snacks:
Soy yoghurt with protein powder, apple and peanut butter. Soy latte
Vicky Hadley
Breakfast:
Gluten free oats with Alpro soya yoghurt and some raspberries. Or substitute the yoghurt for protein powder and hot water.
Snacks:
An apple and a protein snack such as a trek bar mid-morning.
Lunch:
A big salad or vegetables with tofu, butternut squash noodles, beans and hummus.
Dinner:
A broccoli, courgetti, sweet potato and tofu stir-fry. If my protein is low for the day a reflex nutrition's chocolate protein powder from Bodybuilding.com mixed with hot water or soya yoghurt a protein shake with a frozen banana for added sweetness.
Pola Pospieszalska, founder of www.fitnessangel.org
Dinner
Green juice from Protein House and quinoa avocado salad. Or a quinoa avocado salad from Pret.
Snacks
Fresh fruit, watermelon, almonds or cashew nuts.
On training days
Tofu and sweet potato dishes, lentil soup or veggie curry.
Steph Cripps, a PR from London
Breakfast
Chocolate Shreddies
Lunch:
A bagel, half of it had half and avocado on and the other half had hummus.
Snacks
Half a bag of carrot batons with the rest of the hummus
Dinner
Left over curry from the night before- spinach and chickpea (and a few other beans thrown in).
George White, World Animal Protection
Week day:
- Breakfast
o Porridge with water, almond/coconut/oat/rice milk, raisins/sultanas and mixed nuts + a caffeine free hot drink called Lima Yannoh Instant Vanilla
- Snack between breakfast and lunch
o Fruit such as easy peelers, bananas, apples and any vegan treats going around in the office + a rooibos tea
- Lunch
o Wholemeal wraps with houmous/falafel, spinach, baby plum tomatoes and cucumber filling + peppermint tea for energy
- Snack between lunch and dinner
o Fruit such as easy peelers, bananas, apples and any vegan treats going around in the office
- Dinner
o Roast vegetables, mushroom and leek risotto, Herby mushroom pasta, Chilli con veggie, spinach and garlic spaghetti or homemade pizza and chips, Quorn spicy burger and chips, Linda McCartney sausages and chips and beans, jacket potatoes and beans etc. A takeaway vegan pizza from Basilico or Nandos to get some piri piri chips and then add that to something at home. Drink will be herbal tea such as Pukka's Relax and a fresh juice such as Tesco's Apple and Elderflower.
Weekend
- Breakfast
o Cooked veggie breakfast including chips, beans, cooked tomatoes, fried mushroom + a caffeine free hot drink called Lima Yannoh Instant Vanilla
Ofek Ron from The Vegan Festival in Tel Aviv
Breakfast
Fruit (apples, nectarines, etc) and/or a slice of bread with tomato paste.
Lunch
Rice/pasta with mushroom/tomato sauce, baked tofu, and lots of vegetables.
Dinner
Veg-burgers and seitan schnitzels with a veg salad and a ginger beer.
Jenny Liddle, PR for the West Midlands Vegan Festival
Breakfast
Vegan-bacon sarnie (from tempeh - fermented soya beans) with tomatoes in wholemeal bread with coconut butter Glass of fortified soya milk Supplement containing vitamin D, B12
Lunch
Shepherd's Pie - made with soya mince accompanied by broccoli and sweetcorn Natural homemade chocolate cheesecake or a readymade one from the health store! Glass of fruit juice with sparkling water, sometimes with spirulina powder added.
Dinner
Salad
Vegetable and lentil soup with wholemeal bread
Pizza (with vegan cheese)
Fruit salad with plain vegan yoghurt
Fruit tea
Laura Wilson, PR & Brand Communications Executive at Hotel Chocolat
Breakfast:
Fruit & vegetable smoothie and a piece of fruit, normally a banana.
Pre-lunch:
Fruit, I always eat fruit before meals so your stomach can easily process all the goodness, if it's in with other food it will rot and ferment inside you!
Lunch:
Spinach, avocado & falafel salad with hummus.
Afternoon Snack:
Dried fruits & nut.
Pre-dinner:
A piece of fruit.
Dinner:
Sweet potato & vegetable curry with quinoa.
Dessert (if I have it):
Homemade banana ice cream with Hotel Chocolat's 70% dark chocolate drops.
Karin Ridgers from VegFestUK and Veggie Vision TV
Breakfast:
A pint of water
A pint of freshly squeezed unwaxed organic lemon (or lime) in half cold and half boiling water.
A green smoothie - typically alkalised water, organic banana, green powders, spinach and hemp protein powder.
Herbal teas
Lunch:
A bowl of lentils or chickpeas with sundried tomatoes, chopped cucumber, raw mushrooms and a cup of miso soup.
Afternoon snack
Vegan chocolate, or a biscuit.
Dinner
Raw salad with dressing, garlic bread and a roast sweet potato.
Or a "breakfast" dinner
Baked mushrooms, hash browns, tomatoes, vegan sausages, fresh crusty toast and scrambled tofu.
Veggie chickpea coconut curry, rice (with peas and sweetcorn) and home made fat chips!
Vegan icecream or yoghurt.
Olivia Jordan, Media Officer at PETA
Breakfast
Oats with blueberries and coconut yoghurt.
Or avocado crushed with chili oil on rye toast
Lunch
Falafel salad - falafels with roasted vegetables, hummus and beetroot.
Dinner
Vegan sushi with tofu miso soup
Chickpea tagine with brown rice
Dessert
Dark chocolate
Elena Orde from The Vegan Society
Breakfast
A smoothie with bananas, plant milk, peanut butter and cinnamon.
Snacks
Fruit (tangerines, dates etc.)
Lunch
Homemade soup and a bagel, or a rice salad with different fruit and veg and a garlic-lemon dressing.
Dinner
A pasta dish with a tomato sauce and beanballs made with kidney beans, and olives.
Dessert
Apple strudel (from Sainsburys, not homemade) and ice cream.
Ali Ryland, The Vegan Society
Breakfast
A kale, banana and flaxseed smoothie made with fortified soy milk and two Weetabix with fortified soy milk for breakfast.
Lunch
Baked beans on toast with nutritional yeast, fried kale and pumpkin seeds or soup.
Dinner
Spaghetti bolognese (soy mince) with vegan cheese, olives, onion and tomato sauce.
Chilli and rice or fajitas made with tofu, peppers, onions and kale - all with vegan cheese, guacamole, salsa and lettuce.
Tagged in Vegan