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Vegan Meal Ideas From Four Rochester Vegans

Words by Marléna Ahearn


Ever wonder what your vegan friend eats in a day? Maybe you are vegan and you’re looking to change up your eating habits or get out of a food rut. Eating vegan has never been easier, especially with the abundance of seasonal fruit and vegetables.  

If you’ve ever considered going vegan, or are just looking from some new meal inspo, check out the ‘What I Eat In A Day’ of four Rochester Brainery residents.

Ali Lawrence, owner of Spirit and Abundance

Vegan Snacks

Photo by Julia Merrell


Breakfast

A green smoothie with very little fruit with a small bowl of granola or fruit with plant based yogurt, tofu scramble with veggies, oatmeal (in the fall and winter), or if I’m in the mood for a treat, waffles or pancakes!

Lunch

Usually, I eat some kind of bowl that I can eat without having to heat up for work. Salad, grain, and burrito bowls are my go-to. When I'm not working, I love bean burgers or pasta.

Dinner

Bowls are a go-to for dinner too, but I also love pancakes or waffles (because breakfast for dinner is a thing), pasta with loads of veggies, bean burgers with a side salad, or a new fun recipes I'm testing for the blog or classes.

Snacks

I'm addicted to tortilla chips, but I also love fruit, vegetables, nuts and seeds, kombucha, and homemade bread. 

Andrea Parros, owner of The Red Fern

Rice Paper Wraps

Photo by Julia Merrell

Breakfast

I love a bagel sandwich! Half of a sprouted wheat bagel, toasted with scallion cream cheese, tofu egg patty, or ginger tamari tofu and pickled veggies

Lunch

I gravitate towards rice paper wraps! Some of my favorite fillings are:

  • Caesar Salad
  • Marinated kale or steamed beets and cashew macadamia cheese
  • Shredded cabbage, cucumber, carrot cilantro, and peanut sauce

I also love soup or vegan spanakopita from Voula's, both of which are something I can grab quick and eat fast during the lunch rush!

Dinner

My dinners totally depend on the season. I eat a quesadilla from the restaurant 2-3 times a week for dinner. I also go out to eat 1-2 nights a week for Taco Tuesdays or to support another local restaurant that I love, like Rocco, Bar Bantam, or Swan Dive

In the winter, I make a lot of pasta bakes and baked nachos and in the Summer, I love to make an assortment of vegan cookout foods: grilled veggie burgers & sausages, pasta salad, corn salad, baked beans, green salad, grilled veggies, etc etc. I love grilling!

Keri Barone and Elizabet O’Conner, owners of Whole Abundance

For some recipe-inspo, Keri Barone and Elizabet O’Conner, owners of Whole Abundance share some of their favorite vegan recipes. At Whole Abundance, they focus on whole-food, plant-based, no oil, no added sugar recipes that are simple and delicious!

Cherry Banana Smoothie Bowl

Recipe by Whole Abundance

Ingredients:

1 frozen banana

1 1⁄2 cup frozen cherries plus more for topping

1 cup frozen kale or spinach

1 cup unsweetened almond milk

1 tbsp hemp seeds

1 tbsp ground flax

Toppings:

2 Brazil nuts, chopped

1 tbsp dried goji berries

1 tbsp unsweetened coconut flakes

Frozen cherries

Instructions:

1. Mix banana, cherries, kale/spinach, almond milk, hemp seeds, and ground flax in a blender.

2. Add toppings and enjoy!

 

Eggless Salad Sandwich

Recipe from Whole Abundance

Ingredients:

1 can garbanzo beans ( can substitute navy or white beans)

2 baby cucumbers

2 tbsp chopped red onion

1 tbsp brown spicy mustard

1 tbsp yellow mustard

1/8 tsp celery salt

salt & pepper to taste

Instructions:

1. In a medium bowl, add mostly drained garbanzo beans, (Leave a small amount of the liquid for

moisture) and fork mash them.

2. Add cucumbers, mustards, onion and seasoning. Mix thoroughly.

3. Serve on your favorite bread or roll. If you're feeling adventurous, try dice bell pepper, olives, or pickle relish.

 

Chickpea Curry

Recipe by Whole Abundance

Ingredients:

1-2 cups brown rice

1 large onion

4-6 cups fresh spinach

3 cloves garlic, minced

1 1/2-inch piece ginger, grated

1/4 small poblano pepper, finely diced

2 tablespoons garam masala

1 teaspoon turmeric

1 teaspoon salt

1 teaspoon black pepper

2 15-ounce cans chickpeas, drained and rinsed (Save liquid (aquafaba) for sauteing all ingredients.)

1 15-ounce can petite diced tomatoes

1⁄2-1 cup aquafaba

1⁄2 lemon

1⁄4 cup cilantro, chopped (optional)

Instructions:

1. Prepare rice according to package instructions.

2. Heat medium-sized pot to medium-high heat. Add onion until translucent. Add splashes of water, vegetable broth, or liquid from the garbanzo beans to prevent sticking.

3. Add garlic, ginger, and poblano pepper. Cook over medium heat about 3-4 minutes.

4. Add garam masala, turmeric, salt, and pepper and continue to cook in additional bean liquid (aquafaba) for 1-2 minutes.

5. Add tomatoes (undrained), chickpeas. Cover and simmer for 15 minutes.

6. Reduce heat to low and mix in lemon juice, spinach, and cilantro. Cook over low heat 1-2 minutes.

7. Serve over brown basmati rice.

Check out Whole Abundance on Facebook and Instagram for more recipe ideas!

Still curious about veganism, food, and recipes? Check out our vegan classes at Rochester Brainery.