14 prepared vegan foods you can find at the grocery store

Not all packaged foods are unhealthy, and there might be times when you’re in a real time crunch and with limited options. You can still find options that are nutritious, minimally processed, and don’t have ingredients like corn syrup or white starches.

I looked through all of the prepared food options on Fooducate and found the top-scoring products that are also vegan and can be found at popular stores like Amazon, Walmart, Starbucks and large grocery stores.

I personally haven’t tried all of these, but I have had a few products from Amy’s and Sweet Earth and thought they were pretty good.

Breakfast

 

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Amy’s Tofu Scramble, With Hash Browns & Veggies

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Van’s Natural Foods Whole Grain Pancakes

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Sweet Earth Natural Foods Functional Breakfast Burrito

Lunch/Dinner

 

 

Soups

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Dr. McDougall’s Right Foods Lentil Soup – Light Sodium

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Imagine Creamy Garden Broccoli Soup, Organic, Light in Sodium

Mains

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Amy’s Bean + Rice Burrito

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Sweet Earth Natural Foods The Peruvian Burrito

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Boca Meatless Burgers, Original Vegan

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Gardein Beefless Tips, Home Style

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Path Of Life Organic Quinoa & Kale With Garlic, Olive Oil, And Sea Salt

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Dr. Praeger’s Sensible Foods Sunwiches Sunflower Seed Butter And Grape Spreadable Fruit Sandwiches

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Amy’s Lasagna, Garden Vegetable

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Amy’s Light & Lean Quinoa & Black Beans With Butternut Squash & Chard

Hearty Veggie  Brown Rice Salad Bowl

Starbucks Hearty Veggie & Brown Rice Salad Bowl

Brothers Green Eats – Live Like a Vegan King on $50 a Week Video Series Recap

I came across this Live Like a Vegan King on $50 a Week video series the other day and I HAD to write about it. The videos are co-created by these 2 brothers whose channel is called Brothers Green Eats, and they do all sorts of really creative cooking videos that are kind of no-frills.

One of them (Mike) took on a challenge to eat vegan for a week while only spending $50 on groceries. I was blown away and inspired by his creativity and resourcefulness. I recommend you watch it, but also here’s a summary of all the things he made:

Day 1

  • Zucchini oat muffins with chocolate
  • Vegetable fried rice

The recipes for these are in the video description!

Day 2

  • Vegan burger with:
    • beet ketchup
    • purple cabbage and carrot slaw
    • a home-made bun
    • a black bean, rice, and sweet potato patty
  • Banana slices dipped in chocolate and frozen

He used aluminum foil to shape the bun and patty into circles, which I thought was brilliant.

Day 3

  • Pan pizza with:
    • beet ketchup (instead of tomato sauce)
    • sauteed caramelized onions
    • pieces of the leftover burger patty from Day 2
  • Ramen with:
    • home-made ramen noodles (you need a noodle maker)
    • broth made with soy sauce, grated apple, coconut cream and leftover veggie scraps that he saved from the previous days of cooking
    • scrambled/fried tofu
    • zucchini, carrot, raddish

Day 4

  • Chickpea pancakes with a caramelized banana and apple sauce. He said these were the favorite dish he made out of everything in the series.

Pancake recipe

I wrote down the recipe because I want to try and make them, but there aren’t any measurements for the batter.

Pancake batter:

  • Oat flour
  • Baking powder
  • Coconut cream
  • Chickpeas
  • Grated ginger
  • Salt
  • Almond milk

Caramelized banana and apple sauce:

  • 1 banana
  • a squeeze lemon juice
  • 1/2 apple
  • liquid from the coconut milk can (not the cream part)

Directions:

  • Fry the bananas until browned
  • Put everything in the food processor and process until it becomes smooth
  • Put pancake batter on frying pan to form pancakes and cook for 3-4 mins per side

Day 5

  • Chickpea pancakes (using leftover batter from the previous day) this time made savory with sauteed cabbage and onion
  • Vegan mac and cheese
  • Coconut Almond Banana Ice Cream

Mac and cheese recipe

Again there aren’t any measurements because he was able to just eyeball everything:

“Cheese” sauce:

  1. Boil potato, onion and carrot until soft. DON’T THROW OUT THE WATER. Strain and blend in a food processor or blender with grated ginger, coconut cream, salt and pepper. Make sure you add enough salt. The carrot turns the sauce a cheesy orange color!
  2. Boil pasta noodles in the water from the previous step, but leave the noodles slightly undercooked so they soak up the sauce.
  3. Sautee some zucchini, radish, and purple cabbage.
  4. Toss everything together.

Coconut almond banana ice cream recipe

  1. Put frozen banana, coconut cream, and almond milk in a food processor and blend until smooth.
  2. Grate some chocolate on top

Some tips I learned about cooking frugally:

  • Never buy light coconut milk — it’s the same price as regular coconut milk but just contains more water and less coconut milk. You can buy full-fat coconut milk and thin it out with water instead.
  • You can try sweetening foods with grated apple instead of normal sweeteners
  • If you don’t have enough lemon juice, try adding the rind for more lemon flavor
  • You can make all kinds of sauces with blended up veggies

The entire series isn’t out yet, as of writing they have only released day 5. I’ll try to keep updating this when 6 and 7 come out.

Recipe: Not Coco-Roons

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I came across Coco-Roons in the grocery store the other day and decided to try them. They’re raw, vegan, organic, sweetened with maple syrup, and have just a few ingredients. I love how they taste — very coconut-y and just a little bit sweet. I only plan on having one or two per day though, since they’re still a source of added sugar.

Anyway, as I was eating one, I checked out the ingredients and noticed there weren’t very many, so I thought, I could make this! After all, they’re almost $1 each.

Ingredients (makes 3)

  • 5 tablespoons unsweetened shredded coconut
  • 2 tablespoons almond meal flour
  • 1 teaspoon maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon melted coconut oil
  • a tiny pinch of salt

Directions:

  1. Grind up the shredded coconut in a blender or nut & spice mill until it becomes a powder. I used my Nutribullet.
  2. Mix all the ingredients together
  3. Roll into balls, or press into a mini muffin tin to shape them

Nutritional Information:

Calories: 96 (the real ones have 80 — I don’t know how!)
Carbs: 5g
Fat: 8g
Protein: 2g

Healthy, lazy snacks with minimal effort (vegan)

I’m all about planning my meals, but sometimes life throws you a curve ball or maybe you don’t want to plan every snack. These are some of my go-tos for when I’m on the hunt for something to munch on between meals.

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Frozen berry “cereal”

I got this idea from Laura Miller (Raw Vegan Not Gross). Basically you dump some frozen berries in a bowl and add non-dairy milk and eat it like cereal. It’s just as easy as eating cereal but full of antioxidant goodness.

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Frozen grapes

Whenever I buy grapes, I pluck them all off the branch and put half in a ziplock bag in the freezer. They’re so refreshing.

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Spicy, savory pineapple

I love pineapples in any form, but a savory way to eat them is to sprinkle them with lime, salt, and cayenne pepper. The cayenne makes it spicy but also is a metabolism-booster!

Dates dipped in Nut Butter

This is great if you’re craving something sweet — essentially you take a date and dip it in a jar of nut butter (or put the nut butter in a bowl first if you wanna be civilized).

Avocado with lemon and salt

I like making this at work in the afternoon when I’m hungry between lunch and dinner. The fat in avocado is so satisfying and it takes like 2 seconds to make this.

What are your favorite quick, easy and healthy snacks?! Tell me, I want to know!