Vegan Meatless Monday 5 – Keeping it Easy

Another vegan Monday, this time I decided to keep the entire day as easy as possible. Because who says vegan has to mean difficult?

Breakfast – boxed cereal and vanilla almond milk

I love, love, love unsweetened vanilla almond milk.  It’s actually pretty sweet and really good on cereal.  That was the easy part.  I decided to pick up a box of Raisin Bran which goes perfect with it but at the last minute I Googled it to be certain it’s vegan. Geez.

Most sites say it is vegan including PETA’s.  However I found two sites that say it isn’t, first on Happy Hippie Vegan then this one with a letter from Kellogg itself. Hmmm, looks like I’ll go with Cinnamon Life cereal. That’s always been a favorite of mine anyways.

Lunch – salad

Just open a bag of pre-cut lettuce and add your favorite toppings and dressing.  I like diced cucumbers and tomatoes and either green olives or diced jalapeno.

Dinner – World’s Easiest Chili – aka canned chili

I was reading This Crazy Life of Mine and saw a recipe for black and red chili and was reminded that it had been way to long since I’d made this chili!  Her recipe isn’t vegetarian but it’s otherwise so close it’s funny, I’ve been making this for years.

This is perfect for a work night when you don’t have a lot of time or energy but want a hearty meal.


  • 1 can kidney beans, drained
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can diced or stewed tomatoes
  • pre-cut frozen peppers and onions
  • 2 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp pepper
  • 1 tsp garlic powder or fresh garlic

Brown the onions and garlic a bit, then add everything else in and stir.  Let it simmer about 20 minutes and it’s done.


7 thoughts on “Vegan Meatless Monday 5 – Keeping it Easy

  1. Chili is definitely an easy vegan meal with endless varieties and options! If you need some other recipes, I have many on my blog!

  2. Thanks for this, Kinda, I was looking for something simple to cook tonight, and I think I’ve just found it. I’ve got everything in except the canned corn, but I have frozen corn, so it’s easy to substitute.

    One tip I got years ago, from the World Food Cafe in London, was to add a spoonful of peanut butter to vegetarian chilli – not enough that you can taste it as peanut butter, but enough to give it a slightly thicker texture and round out the flavour. It goes down well in our house, anyway!

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