It’s been a couple of weeks since I did a What I Ate Wednesday, so it’s about time I shared another day of delicious vegan (and mostly gluten and oil free) eats!
For breakfast I made Strawberry Cheesecake Oatmeal from Made by Luci. Oatmeal is one of my fave breakfasts, and this recipe was easy and yummy! If you have any fave oatmeal recipes, let me know in the comments–I’m always looking for more.
For lunch I made The Vegan 8’s Fat-free Vegan Mac and Cheese with gluten free brown rice macaroni and had it with some steamed broccoli and a La Croix. The cheese sauce was so creamy and delicious that Lucas said next time I make it I should make a double or triple batch so there’s plenty of leftovers. As is, the recipe made enough for two big bowls of mac and cheese. It was fairly quick and easy too for a homemade cheese.
For dinner I was in the mood for something quick and easy, so I had an Engine 2 Poblano Black Bean Burger on a Kim and Jake’s Gluten Free Bun with a slice of Tomato Jalapeno Chao Cheese, all of which I found at Whole Foods. I was especially excited about finding the buns because it’s hard to find buns that are both vegan and gluten free. I also made some oil free potato chips by baking thinly sliced potatoes on parchment paper at 425 degrees until crispy. Is there anything better than a veggie burger and potatoes?!
For dessert I had some Ben & Jerry’s Coffee Caramel Fudge Non-Dairy ice cream. I didn’t realize until after I’d eaten it that it isn’t gluten free, so I won’t buy it again and will stick to my usual (NadaMoo or nice cream), but it was good, and I think it’s great that Ben & Jerry’s has vegan options.
Did you make any yummy vegan food this week? Let me know in the comments!