Finding edible food in the caf can be a real struggle. Being vegan makes this struggle a million times worse. Through trial and error, I have found three easy-to-make meals that are so delicious you won’t believe they’re actually vegan.

 

Bean Surprise Salad

  • Prep Time:3 minutes
  • Cook Time:0 minutes
  • Total Time:3 minutes
  • Servings:2
  • Easy

    Ingredients

  • 1/2 cup chickpeas
  • 1/4 cup black beans
  • 1/2 cup spinach
  • 1/4 cup cucumbers
  • 1 piece broccoli
  • 1/4 cup red onions
  • 1/4 cup carrots
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoon olive oil
Photo by Lora Maghen
Photo by Lora Maghen

Step 1

Rinse beans to remove any residue from the cans (the caf does not do this. Gross, right?)

Step 2

Put spinach around the bowl as a bed for the rest of the ingredients.

Step 3

Add all other ingredients into a bowl.

Step 4

Add olive oil, lemon juice, and red wine vinegar as dressing. Stir to coat evenly.

Step 5

Combine the bean mixture and the salad. Season to taste.

Fancy Peanut Banana Toast

  • Prep Time:2 minutes
  • Cook Time:0 minutes
  • Total Time:2 minutes
  • Servings:1
  • Easy

    Ingredients

  • 1 slice of whole grain bread
  • 1 tablespoon peanut butter
  • 1/2 banana
  • 1 teaspoon flax seeds
Photo by Lora Maghen
Photo by Lora Maghen

Step 1

Toast bread.

Step 2

Slice your banana into even pieces.

Step 3

Apply peanut butter evenly over toast and lay bananas on top.

Step 4

Sprinkle flaxseeds on top of bananas.

Best Sandwich Ever

  • Prep Time:2 minutes
  • Cook Time:0 minutes
  • Total Time:2 minutes
  • Servings:1
  • Easy

    Ingredients

  • 2 slices whole grain bread
  • 2 tablespoon hummus
  • 1 tablespoon shredded carrot
  • 1/4 cup spinach
  • 1/4 cup cucumber
  • 1 teaspoon red onion
  • 1 teaspoon red cabbage
  • 1 slice tomato
  • 1 teaspoon chickpeas
  • Handful banana peppers
Photo by Lora Maghen
Photo by Lora Maghen

Step 1

Toast bread.

Step 2

Spread hummus evenly over toast.

Step 3

Layer vegetables on top.

Photo by Lora Maghen
Photo by Lora Maghen