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What We Ate Today #12 Vegan Family Meals (Video)


I know exactly what it feels like to struggle with meal planning.
When we started this journey in 2010, it would take me forever to plan a week of meals for my family.
I was overwhelmed by the thought of putting vegan meals together and I didn't think my family would eat it anyway.

Here are 3 quick tips to plan your own simple meals: 

Keep breakfast super simple - eat the same couple of meals all week, so you don't have to think about it. Simple meals like oatmeal, cereal, smoothies, vegan pancakes, etc. Spend more time planning dinner and just put breakfast on autopilot.

Make a vegan version of your favorite meals -  I did this in the latest What We Ate Today video using the Chipotle burrito bowl. Instead of spending $40 for our family to eat out, I made my own version for a fraction of the price and not a lot of time.

Cook enough for leftovers - This is the perfect time of year to bring out the slow cooker for vegan soups, chili and stew. Leftovers will save you time in the kitchenand leave you with a few less meals to plan each week.

I love sharing some of the meals we eat as a family! I'm passionate about this because many people tell me that vegan food is tasteless, expensive and/or too different from the way they're already eating. I promise there's so much abundance - you just have to open your mind and heart to it.  

In the latest What We Ate Today video, I show you a day of simple meals that we enjoy as a family - Green smoothie & bagel, Chipotle burrito bowl and chickpea salad sandwich.


Click below to watch the video.....

Breakfast - Green smoothie & bagel

I used Earth Balance vegan margarine on the bagel

I didn't measure ingredients for the smoothie but I used almond milk, spinach, medjool dates (pitted and soaked them in water for about 7 minutes), frozen peaches and a banana. 


Lunch - Chickpea salad sandwich (here's the recipe), corn & grapes

Vegan options for mayo - Just Mayo, Vegenaise or make your own using this recipe


Dinner - Chipotle burrito bowl and tortilla chips

Chipotle Bowl | Vegan

by Brown Vegan

Keywords: saute entree vegan vegetarian

Ingredients (Serves 5)

    Chipotle lime rice
    • 3 cups uncooked basmati or jasmine rice
    • 5 cups water
    • 1 cup cilantro, chopped
    • Juice of 1 lime
    • 2 teaspoons salt
    • 1 tablespoon olive or avocado oil (optional)
    Black beans
    • (2) 15 oz can black beans, rinsed and drained
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon water
    • 1/2 teaspoon oil (to saute)
    • 1 large red bell pepper, julienned
    • 1 medium red onion, julienned
    • 2 garlic cloves, minced
    • 1 teaspoon of cumin
    • 1/2 teaspoon of salt and black pepper
    • 3 Haas avocados, halved, seeded and peeled
    • 1 lime, juiced
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon cayenne
    • 1/2 medium onion, diced
    • 1/2 jalapeno pepper, seeded and minced
    • 2 Roma tomatoes, seeded and diced
    • 1 tablespoon chopped cilantro
    • 1 clove garlic, minced
    Additional toppings
    • Lettuce
    • Salsa


    Chipotle lime rice

    Rinse rice and place into a rice cooker with water. Cook rice.

    Once done, transfer rice to a large bowl and toss with cilantro, lime, salt and oil.

    Adjust salt and add more cilantro, if necessary.

    I used a rice cooker but here's a recipe that doesn't require one.

    Black beans

    In a small saucepan, heat with all of the spices and water for about 5 minutes on medium, stirring occasionally


    Heat pan to medium-high and saute all ingredients for about 7 minutes or until soft.


    In a large bowl place the scooped avocado and lime juice, toss to coat.

    Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher (or fork) add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.

    Add 1 tablespoon of the reserved lime juice.

    Alton Brown's guacamole recipe

    Powered by Recipage

    I hope this was helpful!

    Let me know in the comments which recipe you're making this week.


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    What We Ate Today #11 | Vegan Family Meals

    Watch the full video here.....


    Van's Cinnamon Heaven cereal, almond milk & banana

    Get the digital scale mentioned in the video and save some money!
    Chef’s Circle Digital Scale
    Promo code: bvscale (50% off - Original price is $40.00)



    Grilled cheese (using Field Roast vegan cheese slices & Vermont organic soft wheat bread ), steamed mixed vegetables, grapes and a nectarine



    Stir-fry (onion, garlic, carrots, red bell pepper, spinach, Tofurky spinach pesto sausage, Flax seasoning and oregano), rice, salad (spring mix, carrots, tomato, cucumber and store-bought vinaigrette)

    I hope this is helpful!

    Check out previous What We Ate Today posts here

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    What We Ate Today #10


    Roasted potatoes (here's the recipe), sautéed spinach (with garlic, salt & pepper) & strawberries



    BBQ tofu (i sprinkled garlic powder, smoked paprika and salt on it before frying), jasmine rice and steamed broccoli 

    Click here to watch an older BBQ tofu recipe video I's the written version of the recipe. These days, I just dry fry (fry the tofu in a non-stick pan) instead of in oil like in that older video.

    Here's an excellent video from Vegan Cooking with Love on how to press tofu to get great texture and make it easy to marinade.


    Spring corn and potato chowder (here's the recipe) - I seasoned mine with cumin & coriander 

    Check out the full video of What We Ate here

    Music playing while I cooked lunch: Luther Vandross - A House Is Not A Home

    Check out other "What We Ate Today" posts and videos here

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    What We Ate Today #9 | Vegan Family Meals (VIDEO)


    Breakfast: Oatmeal with apples, cinnamon, brown sugar (make sure to buy organic to ensure that it's vegan) and a pinch of salt

    Lunch: Cheezy kelp noodles for me-recipe here  and the kids had leftover dinner from the night before 

    Dinner: Slow-cooked chili and Texas Toast style garlic bread (recipe video coming soon)

    Check out the previous What We Ate Today posts here

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