3 Vegan Lunch Ideas for Weight Loss – Easy Vegan Meal Plan 6 min read 5 0 25 Share on Facebook Share on Twitter Share on Google+ Share on Reddit Share on Pinterest Share on Linkedin Share on Tumblr Hey guys, these are 3 vegan lunch ideas specifically for weight loss! An easy vegan meal plan for anyone who is vegan and wants to lose weight. Each recipe is delicious, and very easy to pack in lunch boxes so you can have them on the go. Don’t forget to subscribe to the channel if you find these videos helpful! All ingredients and descriptions are below. Enjoy! Website: http://www.irenecocoqueen.com Instagram: http://www.instagram.com/irenecocoqueen/ Twitter: http://twitter.com/irenecocoqueen Facebook: http://www.facebook.com/irenecocoqueen/ Subscribe: http://www.youtube.com/irenecocoqueen MY MUSIC ALBUM Itunes: https://goo.gl/hDz4N1 Spotify: https://goo.gl/xQPvop CD Baby: https://goo.gl/RkND7U My Jazz band website: https://www.moodindigomusic.com Egg plant sushi rolls For the walnut spread: 100g activated walnuts handful of fresh dill 2 tbsp water 1/3 cup of vegan mayo salt, pepper to taste How to make the walnut spread: Process the walnuts in the food processor for a few seconds until they look like crumbs. Then simply add the dill, water, mayo, and spices to the processor and process until creamy. Place in a bowl and set aside. To make the eggplants Ingredients: 5 eggplants olive oil (for drizzling) salt How to prepare the eggplants: preheat the oven to 150 degrees Celsius. Cut the stems off the eggplant and then cut them lengthwise into 1/4 inch slices. place them on parchment paper and drizzle with olive oil. Bake for 35 minutes or until you see they are tender. Remove when ready and let cool. How to assemble the rolls: Place the walnut spread on the eggplant and sprinkle on some pomegranate and then simply roll up the eggplant. once rolled cut in half and stuff the tops with fresh dill and pomegranate. Flax/chia seed crackers Ingredients: 1 cup flax seeds 1/4 cup chia seeds 1/4 cup sunflower seeds salt, pepper, smoked paprika and tumerik 1 cup water How to make the crackers: To a bowl place the flax seeds and chia seeds. simply add in one cup of water. Stir and let rest for 20 minutes. In a separate bowl toss sunflower seeds with spices. after 20 minutes simply mix the sunflower seeds and spices in with the chia and flax seeds. mix. To two small baking tray lined with parchment paper take half of the mixture and place in one tray and the other half of the mixture in the other baking tray. With the back of a spoon spread the mixture evenly and then score with a knife in to squares. Bake at 150 degrees Celsius for 50 minutes on one side and then flip the cracker and bake for another 40 minutes. For the beetroot hummus: Ingredients: 1 cooked beet 1 can (400g) chick peas 2 tbsp tahini the juice of 2 lemons 1/4 cup olive oil salt, pepper, to taste simply place all ingredients in the food processor until smooth and creamy! Serve with flax/chia crackers! Fried Rice: Ingredients: 1 head of cauliflower. you’re going to use 1 cup from the rice drizzle of coconut oil 1/4 cup ginger 3 cloves garlic 1 white onion 1/2 cup red peppers 1 cup green beans some pineapple pieces How to make the rice: Simply cut the stems off and place into your food processor for a few seconds until resembles rice. set aside. t To your frying pan drizzle some coconut oil, ginger, garlic, white onions. Let cook for a few minutes. Add red peppers, cauliflower, green beans, spring onion, salt. Mix. Atfer 10 minutes or so add in the freshly cut pineapple and turn off the heat. For the peanut sauce: to a blender add in 1/4 cup peanut butter, small piece of ginger, 1 clove garlic, salt, 1/4 vegan milk. Blend until smooth! Enjoy!