Vegan Recipe Help

I'm in the same boat. i started a Vegan diet yesterday. For lunches and breakfasts I am okay. I replaced dairy milk with soy for my cereal. But I have no idea what to do for dinners. Recipes that are quick would be awesome.

I have a team mate from college who went vegan. He is now an ultraman competitor. He wrote a cookbook that is supposed to be pretty good, although I wouldn't know firsthand, because I am meatatarian. Check out is book here

http://www.jai-lifestyle.com/cookbook/

So far the only breakfast that has worked for me is muesli, but they aren't very high in protein (mine is 6g) and some of them may not work with your allergy.

i have sprouted grain bread with soy spread, it is also good with nut butter and fruit or even just some chocolate soy or coconut milk tastes great

I use vegan rice protein "Nutribiotic"

I read this week that chia seeds make a good egg replacement in recipes - soak, smash, and texture should be gel-like

I am not vegan but my running partner and her husband are. We talk about it all the time. They burn a lot of calories so oatmeal prepared with soy milk or water, adding fruit, either dried fruit like apricots, raisins or dried cherries and a little crushed walnuts. It's hardy enough for a workout and to keep you fueled quite a while.

Obviously peanut butter on toast is popular with them too, jelly and natural peanut butter on whole wheat pita or egg and honey free bread is totally vegan and good pre workout carb.

Actually breakfast is the easiest vegan meal in my opinion.

For other meals you have to get creative. Different kinds of grains, beans, hummus, rices, veggies and fruits make up good vegan meals. The meatless stuff like Tofurky is not my cup of tea. A lot of that is high in sodium, but I like Morningstar meatless sausage links with my frozen waffle and a half cup of blueberries in the morning. I am more "flexitarian" but I like to eat vegetarian/vegan too. Maybe psychologically but I just feel cleaner.

Hi! I am 'almost' vegan and a really keen cook so I have loads of variety in what I eat. Breakfast is usuall porridge or a cereal bar. For lunches I tend to have leftovers from the night before - so I make dinners like root vegetable curry, a hearty soup , Moroccan stew with chickpeas and lentils, stir fry with rice noodles etc. If you want to add me, you can look through my diary, although I've been workin a lot lately and not been as inventive as usual!
Try fatfreevegan.com for some great recipe ideas as well as the books Appetite for Reduction, the Happy Herbivore (happyherbivore.com) and The Kind Diet (thekindlife.com). You can have a look at my recipe blog too holdthegoatscheese.blogspot.com
Good luck!!!

I recommend www.peasandthankyou.com for recipes. The blogger, Mama Pea, is vegan and has some great recipes. She recently wrote a cookbook that I bought and love. She has a recipe for spicy peanut soup that is super good. Recently she put together a meal plan for weight loss that she calls "pealightful plans" http://peasandthankyou.com/recipage/pealightful-plans/
The blog is very entertaining...she is very funny!

This is a good dinner recipe, will give you plenty of leftovers too

http://www.food.com/recipe/vegetarian-15-bean-soup-404879

throw out the seasoning packet...

1 7/8 lbs 15 bean soup mix
1 quart low sodium vegetable broth
1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, chopped
2 celery ribs, thinly sliced
2 carrots, thinly sliced
1 (15 ounce) can diced tomatoes, undrained
8 tablespoons lemon juice (about 2 lemons worth)
2 bay leaves
3 dashes Tabasco sauce
1 tablespoon oregano
2 teaspoons chili powder
2 teaspoons ground thyme
1 teaspoon cayenne pepper
1/2 tablespoon ground black pepper
1/2 tablespoon salt
Directions:

1. Soak beans overnight, or at least 8 hours. Drain and rinse.
2. Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
3. Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
4. When beans are done, drain half the cooking water.
5. Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.


Makes eight 1.75-cup servings, about 265 cals per serving.

***I left out the black pepper, and this was still really spicy. Next time I would probably cut the cayenne or chili in half