It's day two of our plant-based meal plans for Earth Day 2021. If you joined us for our inaugural Earth Day meal plan we’re so excited to have you back! And in case you’re new to this, for Earth Day 2021 we're helping to make plant-based eating simple for you.
Today’s meal plan is inspired by some of our favorite international cuisines made plant-based. We've got easy peanut butter granola clusters made with Vega Sport® Premium Protein for breakfast, Thai noodle salad for lunch, and pulled jackfruit tacos for dinner.
How to shop for your day of meals:
Breakfast: Peanut Butter Granola Clusters
Add a crunch to your morning with these peanut butter granola clusters, naturally sweetened with maple syrup. They’re great for topping off smoothie bowls, adding to a coconut yogurt parfait, or as a protein snack on the go.
Serves: 8-10 servings
Prep time: 10 minutes
Cook time: 30-40 minutes
- ½ cup peanut butter
- ¼ cup maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla
- ½ tsp salt 1 scoop Vega Sport Peanut Butter
- ¾ cup water
- 2 ½ cups rolled oats
- ½ tsp cinnamon
- 1 tbsp chia seeds
- Dried cranberries
- Sunflower seeds
- Pumpkin seeds
- Hemp seeds
- Preheat oven to 300°F. In a small pot add the first five ingredients and warm on low-medium heat for three to five minutes. Wisk until incorporated and then remove from heat.
- In a small bowl, mix water and protein powder together until smooth and then add it to above mixture and whisk until combined.
- In a large mixing bowl, combine oats, chia seeds, and cinnamon. Add the peanut butter protein mixture into the bowl and mix until combine.
- Line a baking tray with parchment paper. Spread the mix out and flatten using a rubber spatula.
- Bake for 15 minutes and then break and flip pieces over and bake for another 15-20 minutes until golden brown and crunchy.
*Top a smoothie bowl, coconut yogurt or eat as is for a quick on-the-go snack.
Lunch: Thai Noodle Salad
The perfect meal prep recipe to make and store for a quick, tasty lunch for your busy weekdays.
Prep time: 15 minutes
- ½ package of vermicelli rice noodles
- Two carrots
- One purple cabbage
- Kale or spinach
- Cilantro and/or green onion
Bulk it up
- Baked tofu or tempeh
- Edamame beans
- Nuts and seeds
- Roasted sweet potato
- Chickpeas, black beans or lentils
- ½ cup rice vinegar
- 3 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp hot sauce *optional
- Bring a small pot of water to a boil. Reduce heat and place dried noodles in the pot and cook until soft.
- Meanwhile, whisk all the dressing ingredients together in a medium bowl and set aside.
- Once noodles are done, remove from the heat and carefully pour into a colander. Toss the noodles under cold water until they have completely cooled. This will stop them from cooking any further.
- Toss noodles with a drizzle of olive oil to prevent them from sticking together and set aside.
- Grate or chop all vegetables as fine as possible (we love using a cheese grater or mandolin) and put them in a large mixing bowl.
- Add noodles and dressing then toss to combine. Taste and adjust. Serve and garnish with cilantro, green onion, and sesame seeds.
Dinner: Pulled Jackfruit Tacos
Pulled jackfruit is the star in this delicious plant-based taco recipe. Quick and easy to prepare, it makes a great weeknight dinner. Garnish with your favorite taco toppings—even the diehard meat-lovers in your family will love it.
Time: 60 minutes
- 1 (20oz) can jackfruit in brine, drained, rinsed and solid center piece removed
- 1 tsp coconut oil
- 1/4 onion, diced
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 2 tsp paprika
- 1 1/2 tsp mustard powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 cup water
- 1/2 cup barbecue sauce
- 1 package taco shells
- 1/2 tsp cumin
- 1/2 tsp coriander
- Salsa, chopped
- Cabbage, chopped
- Avocado, chopped
- Other taco fixings of your choice
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- Heat coconut oil in a small pot. Sauté onion and garlic until translucent. Add jackfruit, red pepper flakes, paprika, cayenne pepper, mustard powder, and salt.
- Sauté for five minutes being sure not to burn spices.
- Mix together water and barbeque sauce in a bowl until smooth. Add sauce to pan and simmer jackfruit for 15 to 20 minutes until softened, pulling jackfruit apart as it cooks.
- Spread jackfruit mixture on a lined sheet pan and cook in the oven for 10 to 15 minutes, until slightly dried out. Add more barbeque sauce if desired.
- Heat taco shells until soft.
- Put desired amount of jackfruit onto taco shells and garnish with desired toppings.