32 Vegan Lunches You Can Take to Work

32 Vegan Lunches You Can Take to Work

Whether you follow the “”vegan before 6 p.m.”” routine| you’re taking a Beyoncu00e9-like vegan challenge| or you’re animal free through and through| it seems like more and more of us have tried a vegan diet. While going vegan may take a bit more thought and effort than an unrestricted diet| with a little preplanning u2014 like checking ingredients in store-bought breads and stocking up on vegan pantry essentials u2014 you can still enjoy delicious| exciting meals no matter what time of day. To start your workweek| we’ve found 32 tasty and creative vegan lunches that are perfect for brown-bagging to work. Click through for the recipes!

| Veggie Sandwich

Nothing is as satisfying as a perfectly prepared veggie sandwich. This basic hummus veggie sandwich recipe will be a brown-bag favorite.

| Tabbouleh Quinoa Salad

Need a refreshing midday break? This tabbouleh-inspired quinoa and tomato cucumber salad won’t weigh you down.

| Sweet Potato Mason Jar Salad

Mason jar salads are perfect for lunch; they keep well and stay fresh| even when you pack them all at once for the week. This sweet potato mason jar salad is full of flavor and protein.

Related: How to Pack Salads on Sunday Night So They’re Fresh All Week

| Mexican Tempeh Quinoa Salad

Spice up your quinoa salad routine with a Mexican tempeh quinoa salad. At only 350 calories and 17 grams of protein| this filling vegan salad is a winner.

| Sweet Potato Quinoa Patty

After frying up these spicy sweet potato quinoa burger patties| store them in an airtight container in your fridge; you can use the patties as protein-packed toppings for a salad or make a deliciously satisfying burger that will be the envy of your co-workers.

| Vegan Chickpea Soup

You’re in luck: this addictive| creamy vegan chickpea soup comes together with staples you probably already have in your kitchen and tastes even better the next day once flavors have had time to meld.

| Pea Soup

Make a hearty split pea soup sans the ham using this vegan split pea soup recipe| or go for a raw cold pea soup that you can whip up in your blender. Either way| both are better options than bringing a sodium-laden can of soup to work!

| Spicy Sweet Potato Salad

This How to Make Sweet Potato Chips

| Butternut Squash Lentil Soup

If you’ve got a slow cooker| making this vegan butternut squash lentil soup will be a breeze. This recipe makes eight servings| so you can make enough for dinner| lunch| and then some.

| Vegan “”Chicken”” Salad

If you’re in need of a filling| creative vegan lunch that comes together fast| it doesn’t get any better than this mayo-less vegan chickpea and avocado salad.

| Vegan Pasta Salad

Even if a barbecue isn’t in your near future| you’ll want to whip up a batch of this 15 Healthy Vegan Dinner Recipes You Should Add to Your Rotation

| Cold Soba Salad With Ginger Peanut Dressing

You’ll want to make a big batch of this soba noodle salad with ginger peanut dressing for dinner; the leftovers will make an even tastier lunch! Creamy| tangy| and with a kick| this will become one of your favorite vegan lunch options.

| Cumin-Spiced Lentil and Quinoa Stew

Give your regular quinoa salad routine a spicy makeover with this Vegan Cookie Dough Fudge Made With Lentils

| Colorful Cabbage Salad

An avocado-topped colorful veggie salad will be something to look forward to when it’s time for lunch. This detox cabbage and carrot salad comes with a tangy tahini dressing that will satisfy taste buds.

| Cauliflower “”Rice”” Stir-Fry

Don’t become victim to that late-afternoon| post-takeout slump. This paleo-friendly cauliflower “”rice”” stir-fry recipe satisfies your greasiest cravings with fresh produce atop “”rice”” made from cauliflower.

| Asparagus Quinoa Salad

There are a million ways to make a quinoa salad| but this asparagus chard quinoa salad recipe shines with the use of fresh| detoxifying produce and a light vinaigrette. Filling| but not too heavy u2014 perfect for your next office lunch.

| Spaghetti Squash Pad Thai

If you’re going low carb and vegan| this Cook a Whole Spaghetti Squash in a Crockpot

| Vegan Chickpea Curry

Change up your midday meal with a light curry that you can make (and eat) the night before. This zucchini chickpea tomato curry recipe will have you excited for leftovers for lunch.

| Vegan Mac and Cheese

If you’re craving a cheesy American classic (without the dairy| of course)| try this vegan mac and cheese. Nutritional yeast and Earth Balance butter make this vegan version a still-delicious take on meals from yesteryear.

| Avocado Pasta

Whether it’s last night’s leftovers or a quick batch you throw together the night before| this creamy avocado pasta will be the perfect vegan meal come midday.

| Chickpea and Hijiki Salad Sandwich

Reminiscent of tuna salad| this vegan chickpea and hijiki salad sandwich from Vegan With a Vengeance contains chickpeas mashed with carrots| apple cider vinegar| vegan mayo| and other tuna salad staples. If you can’t find hijiki| try using another type of seaweed instead.

| Vegan Spring Rolls

Spring rolls are another veggie-filled meal that is supereasy to make. Nutritious fresh vegetables like carrots| cucumbers| and lettuce are the stars| so grab your rice paper and check out 5 High-Protein| Vegan-Friendly Breakfasts

| Vegan Banh Mi

The lemongrass| soy sauce| and garlic-marinated tofu in this Vietnamese sandwich are so flavorful that you won’t miss the meat.

| Asian Sesame Buckwheat Salad

If you’re not getting enough fiber in your diet| buckwheat groats are an ideal addition to your lunch rotation. This vegan buckwheat salad recipe includes tempeh bacon and an Asian sesame dressing for even more flavor.

| Edamame Patu00e9 California Rolls

Have some fun with your lunch with these edamame patu00e9 California rolls. Once you get a hang of rolling| making sushi is a cinch| and a few of these rolls served alongside a salad will keep you full and full of energy.

| Thai Curry Burrito

This recipe has it all u2014 Thai green curry flavors| appetite-suppressing chickpeas| and a dollop of soy yogurt| all wrapped up in an easy-to-eat burrito package. Get the Vegan Roasted Sweet Potato and Black Bean Burrito

| Egg(less) Salad

In curry quinoa burgers for dinner and save a patty for the next day’s lunch.

| Garlic Toast With Mashed Avocado and Salsa Verde Spread

In this recipe| toasted bread rubbed with garlic gets topped with a creamy and subtly spicy mix of avocado (smashed with oil and salt) and ready-made salsa verde.

| Vegan Caesar Salad

No eggs or anchovies here! Instead| this vegan Caesar salad dressing uses flaxseeds| walnuts| dijon mustard| and fresh lemon juice.

| Tahini Salad

Can’t get enough of chickpeas? This hearty vegan tahini salad will keep you full and energized for the rest of the workday.

| Millet Lentil Tomato Salad

When it comes to your grain choice| if you’re in the mood for something a little different| try The Gluten-Free Grain You Should Be Eating

These Vegan Gingerbread ‘Buttermilk’ Pancakes Are Stacked With Protein

Whether you’re following a vegan diet or not| these pancakes are a must. You won’t be able to resist this fluffy and sweetly spiced veganized buttermilk stack ¡ª just one pancake is 77 calories and offers four grams of protein. These are also sweet enough on their own so you can skip the 200 calories of maple syrup and top with a few berries instead ¡ª it’s about 30 calories for half a cup.

Aside from being a healthier| low-cal version than regular buttermilk pancakes| the gingerbread flavor beats any traditional flapjack. These are also made with a vegan egg that’s made with flax meal and water ¡ª so you can skip the cholesterol and get a little extra fiber. That coupled with the added protein powder is the perfect combination for weight loss. They taste amazing hot off the griddle but also refrigerate well if you want to save a few for tomorrow’s breakfast.

Vegan Gingerbread Pancakes

From Jenny Sugar| POPSUGAR Fitness

Vegan Gingerbread Pancakes

Vegan Pancakes

Ingredients

Vegan egg:1 tablespoon ground flaxseed3 tablespoons water

Dry ingredients:1 cup whole wheat flour1 serving vanilla plant-based protein powder1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon freshly grated nutmeg1/8 teaspoon ground cloves

Wet ingredients:1 teaspoon apple cider vinegar1 1/2 cups vanilla soy milk1 tablespoon canola oil1/2 teaspoon vanilla1 tablespoon real maple syrup

The Rich Vegan Lentil Shepherd’s Pie of Your Dreams

The following post was originally featured on Delish Knowledge and written by Alex Caspero| who is part of POPSUGAR Select Fitness.

Now that my morning commute consists of rolling from my bed to the downstairs office| I’m missing one of my favorite things about the morning drive in| podcasts. I subscribe to about a zillion of them and they’re the number one reason that no| I cannot take a photo of my dinner because I don’t have any more room.

The other day| as I was running errands around town| I caught up on one of my favorite foodie podcasts from Bon App¨¦tit. I must have binge-listened to at least 10 episodes confirming my fears that not only could I spend my entire day talking about food| but listening to it as well. I think that’s the hallmark of really great food writing| if I’m driving to the store after hearing or reading about your dish| job well done.

So| as I tuned into BA‘s Thanksgiving podcast two weeks after the actual holiday| I was smitten with the idea of homemade mashed potatoes. They talked about simmering the potatoes| placing them through a ricer and then gently stirring in hot cream and butter. Yes| yes| yes. Suddenly| I couldn’t imagine the idea of not eating mashed potatoes for dinner that night. Thankfully| I had also binge watched enough Food Network over the weekend to know that a vegetarian Shepherd’s Pie was also in my forecast.

The key to these incredibly light and fluffy mashed potatoes is a ricer or food mill. I own a ricer for my gnocchi-making afternoons| but I think it’s one of the easiest gadgets out there to produce the best mashed potatoes. Never again will you suffer from glue-like| lumpy mashers. After a quick run through the ricer| I literally just stir in milk and melted butter. This method is foolproof.

You know how I feel about casserole-y things topped with carbs. In that I love them. Since soup is one of my food groups| it’s only natural that topping a thick| stew-like base with carbs is my idea of the best meal ever. (Um| see also Tamale Pie| Vegetable Stew with Scallion Biscuits).

After reading this report on the myth of easy cooking| I know not to the the E word around lightly. But| for such a fancy looking dinner| this definitely borders on uncomplicated. If you can make soup and mashed potatoes| you can make this.

Vegan Lentil Shepherd's Pie

From Delish Knowledge

Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd's Pie

Ingredients

1 tablespoon olive oil1 cup chopped leeks (can substitute white onion)1 cup chopped carrots1 cup chopped celery3 garlic cloves| chopped1 cup green (or brown) lentils4 cups vegetable broth (I love Pacific Foods low-sodium broth)2 bay leaves1 bundle fresh thyme1 stem fresh rosemary3 tablespoons tomato paste2 pounds yukon gold potatoes| chopped into 1″ pieces1 teaspoon salt1/2-3/4 cup unsweetened soy milk (or other unsweetened flavor)1/4 cup dairy-free butter| melted1 tablespoon chopped parsley1 cup frozen peas

The Easiest Slow-Cooker Breakfast For Weight Loss

If you want a heartier ¡ª and healthier ¡ª bowl of oatmeal, choose less-processed steel-cut oats. The only issue is that they take much longer to cook ¡ª at least 40 minutes. Making a big batch to freeze is a great option, but if you didn’t have time to do that over the weekend, this is the quickest, easiest way to wake up to a warm, comforting bowl.

All you need is a slow cooker and a good night’s sleep. Just pop a few ingredients in, turn it on before bedtime, and the cinnamony smell will lure you out of bed into your kitchen. This is a pretty basic recipe, so you can dress it up however you like. Below, you’ll find nutritional info for a few flavor combinations, but feel free to get creative. This recipe makes four servings, so if you don’t have anyone to share it with, just save the rest in the fridge. Then in the morning, with a few beeps of the microwave, you’ll have breakfast waiting for three more days that week.

Slow-Cooker Steel-Cut Oatmeal

From Jenny Sugar, POPSUGAR

Slow-Cooker Steel-Cut Oatmeal

Notes

To increase the protein, replace almond milk with unsweetened soy milk. Note that this oatmeal is very soft and liquidy when it first comes out of the slow cooker, but after 20 minutes or so, it firms up as it cools.

Serve Up These Creamy Vegan Stuffed Shells Tonight For Dinner

The following post was originally featured on Delish Knowledge and written by Alex Caspero, who is part of POPSUGAR Select Fitness.

Get #soyinspired with these vegan stuffed shells with butternut sage cream sauce! Tofu ricotta stuffed into jumbo shells and baked in a creamy butternut sauce.

Day by day, our little house is slowly coming along. My in-laws were kind enough to drive down this weekend to help us with the chores that no one wants to do: painting the downstairs, organizing the basement, and endless amounts of yard work. After condo living for the past decade, it’s easy to forget how much effort goes into maintaining a yard. While I’m ready to try my black thumb at gardening this Spring, I sometimes miss the simplicity of having concrete for a front yard. No overgrown bushes, leaves, and weeds to constantly wrestle with.

The highlight of their trip down was bringing our longly awaited farm table, a massive eight-foot oak table that is sure to be the gathering point of our family. My father-in-law has graciously spent his weekends and free time crafting our handmade table and to say it’s a thing of beauty is a gross understandment. I can’t wait for the coming dinner parties, holidays, and events that will happen around that table in the years to come.

Now that we have our table in place, I’m anxiously ready to entertain. I know that the way into most people’s hearts is through a full belly and I’m hoping that this is true with the few friends we’ve made this far. I’m always slightly nervous when I invite people over to dinner for the first time. Should I tell them in advance that we’re vegetarian? Are they going to be OK with our meatless dinners? Deep down I know that everyone is always more than satisfied, but it’s still a lingering question that pops in my mind when I ask new friends to join us for a meal.

Over the years, I’ve relied on a few showstopper dinners that I know will win over any crowd. As the holidays slowly creep toward us, I want to make sure I’m prepared with gorgeous, seasonally-inspired dinners that are not only delicious ¡ª but healthy as well. I want our guests to focus on how yummy the food is instead of what’s missing.

These butternut-sage stuffed shells are worthy of any holiday table. Tofu ricotta stuffed into jumbo shells and then baked in a savory butternut cream sauce, garnished with fried sage and toasted pecans. They are elegant, fairly easy to assemble, and beautiful.

Ironically, tofu ricotta was the very first thing I ever made with tofu. This was way back in high school when I was a newish vegetarian and still experimenting with meat-free swaps. My mom and I bought a container of tofu at the grocery store in hopes of creating a silky ricotta filling, minus the dairy. We opened the package, stuffed it directly into the shells and hoped for the best. Needless to say, it wasn’t our finest cooking moment.

Thankfully, I now know how to make a killer tofu ricotta that actually tastes similar to its dairy counterpart. Crumbled, firm tofu with a bit of spices, lemon juice and nutritional yeast make for a healthy, protein-packed swap this holiday season.

If you want more holiday vegetarian ideas, follow the #SoyInspired campaign on Pinterest, Twitter, and Facebook.

Vegan Stuffed Shells With Butternut Sage Sauce

From Delish Knowledge

Vegan Stuffed Shells With Butternut Sage Sauce

Vegan Stuffed Shells Recipe

Ingredients

12 ounces jumbo shells1/4 cup toasted pecans, finely choppedButternut Sage Sauce:1 tablespoons olive oil1 tablespoon finely chopped fresh sage3 cups peeled, seeded, and diced butternut squash1 medium yellow onion, finely chopped3 garlic cloves, chopped1/8 teaspoon red pepper flakes2 cups vegetable brothTofu Ricotta:1 lb. package extra firm tofu, drained and rinsed1 tablespoon extra virgin olive oil2 tablespoons fresh lemon juice1 tablespoon nutritional yeast1 teaspoon dried parsley1/2 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon salt

Giving Up Dairy Changed My Body in So Many Surprising Ways

In my 20s, I was a french-fry, soy-ice-cream, pasta-and-bread-loving vegan. I ended up gaining 40 pounds and ¡ª surprise, surprise ¡ª always felt tired, foggy-headed, and on the brink of another cold. After six years, I started eating eggs and dairy, and I felt a little better, but that’s probably because I was finally eating healthier, in an attempt to lose all the weight I’d gained.

Fast-forward 12 years to the Summer of 2014. I was sitting on my couch, flipping through Netflix, and stumbled upon the documentary Vegucated. It takes the stance that being vegan is better for the planet and kinder to animals, and after seeing some heartbreaking video footage, I felt compelled to eat more compassionately and ditch dairy on the spot. I had no idea how dramatically my life was about to improve. Here’s what I noticed within two months of going dairy-free.

Wait, Are These My Skinny Jeans?

Getting dressed one chilly September morning, I grabbed a pair of my favorite skinny jeans and they slipped right on! Since I tend to gain a little weight in the Summer, I was expecting to have to wrestle with them for a bit, but they didn’t feel tight whatsoever. I even slipped them off to check the label to make sure they were the right pair. Yeah, you bet I was smiling and feeling pretty awesome. Since having two kids, I’d been carrying around a few extra pounds that were holding on for dear life (really, my youngest is now 2!), and ditching dairy made it happen in two months without any other change.

Bye-Bye Bloat

Know what the number one reason was for my Costco membership? Lactaid pills. Yep, I popped one every time I ate because even the tiniest drop of butter in a cracker could set me off. I wasn’t always lactose intolerant, but it hit me hard when I went away to college, which was one of the reasons I went vegan back then. I couldn’t leave my house without some trusty pills in my pocket, and I popped at least five a day. My body was telling me not to eat dairy and here I was devouring it every chance I got. And boy, did I pay the price. My belly was constantly bloated and I had more than my fair share of emergency bathroom runs. It seems obvious to anyone that you should stop eating the one thing that makes you feel horrible, but I guess I didn’t realize just how bad I was feeling until I started feeling amazing.

What’s That Amazing Smell?

Sinus surgery. That was the recommendation after years of chronic and painful sinus infections, extensive allergy testing, two CT scans, daily nasal sprays and antihistamines, twice-daily dates with my Neti Pot, months of heavy-duty antibiotics, and heartbreakingly having to find a new home for my two cats. The ear, nose, and throat specialist said it was one of the worst cases he’d seen, and said surgery to remove the congestion and widen my sinuses should be the next step. Talk about scared. There had to be another solution.

I’d heard that dairy can contribute to congestion but considered not being able to breathe or smell a fair trade for cheese. It’s been two months of being dairy free, and now that Fall is in full swing, I should be miserable with allergy stuffiness and sinus pressure. But I’m not. My doctor can’t believe I haven’t needed to refill my meds. I even went apple picking and could actually smell the cider donuts cooking (not that I could eat one!). I teared up. I had a moment right there in the apple orchard. And to think, I almost went through with surgery, when all I needed to do was say no to cheese.

Did You Change Moisturizers?

Seriously, someone asked me this, and I was thrilled. My skin has never been clearer. I didn’t have a bad acne problem, but a pimple always seemed to be cropping up, which was pretty embarrassing for someone in their late 30s. My skin is smoother, softer, and has more of a natural glow. It makes sense, since cow’s milk contains growth hormone, fats, and sugars (yes, organic milk, too), which can aggravate the skin. There’s definitely some strong data showing the correlation between dairy and acne, and although it can take up to six months for skin to heal, I noticed a difference within a month.

Smoothies, Salads, and Sweet Potatoes

Like most people, I tried to eat healthy, but when you’re in a rush or tired from a long day, you grab the quickest thing. As a vegetarian, cheese was like its own food group to me, and admittedly, cheesy pesto paninis, creamy pasta, and pizza were always on the menu. I had to completely rethink my meals and found that with a little bit of prep, I was eating so much healthier. I made green smoothies for breakfast, salads for lunch, and got really creative with using tempeh, tofu, lentils, beans, whole grains, and all sorts of veggies. Ditching dairy meant that I made room for foods that were much more nutrient-packed, and I no longer felt heavy after meals.

Another Three Miles? Sure!

Eating healthier also meant I had more energy. Whether it was going for a run, bike ride, hike, or teaching a yoga class, I felt so peppy and fired up. I had more days in the past two months where I felt like I could keep going and going than I ever had when I was eating dairy. Maybe this is the reason so many athletes go vegan.

Final Thoughts

I know what you’re thinking. “I could never live without __________.” So don’t. If you want to avoid dairy but you could never give up pizza, then give up dairy except for pizza. I will say that for most of your favorite foods there are some pretty outstanding alternatives. My kitchen is constantly stocked with soy milk, soy yogurt, Earth Balance buttery spread, and my fave ¡ª almond milk ice cream. Personally, I wasn’t a fan of vegan cheeses so I just leave it off my pizza or sandwiches, or make my own using raw cashews. Please don’t mourn for the cookies and pancakes you can’t eat. There are so many dairy-free recipes that taste as awesome as ones containing milk and butter. Once you get used to cooking and eating in this new way, it’ll feel just as easy as your diet feels now. If you can’t go cold turkey, do what you can and gradually take milk out of your diet. If your experience is anything like mine, the benefits will speak for themselves, and you’ll be inspired to eliminate dairy completely.

For more tips on going dairy-free, check out:

Tasty Breakfasts Minus the Dairy

Picking the Best Dairy-Free Milk For You

Decadent Desserts That Are Dairy-Free

Image Source: POPSUGAR Photography / Anna Monette Roberts

A 2-Ingredient Snack to Help You Lose Weight

This avocado-based snack will help you lose weight for two awesome reasons: it’s full of healthy fats and fiber. Consuming healthy fats and fiber keeps that “I’m full” feeling going strong| so hunger and cravings will be brushed aside| and you’ll be full for hours. Add the protein| crunch| and saltiness of sunflower seeds| and this snack is a weight-loss superstar. It also helps that you can whip it up in two minutes.

    Cut an avocado in half. Use the side without the pit| and save the other half for later since the pit can help keep the green flesh from browning.Sprinkle one tablespoon of salted sunflower seeds in the middle.Use a spoon to scoop out bites right out of the avocado peel. You don’t even need to bother with dirtying a dish.

Source: Calorie Count

Image Source: POPSUGAR Photography / Jenny Sugar

A 2-Ingredient Snack to Help You Lose Weight

This avocado-based snack will help you lose weight for two awesome reasons: it’s full of healthy fats and fiber. Consuming healthy fats and fiber keeps that “I’m full” feeling going strong, so hunger and cravings will be brushed aside, and you’ll be full for hours. Add the protein, crunch, and saltiness of sunflower seeds, and this snack is a weight-loss superstar. It also helps that you can whip it up in two minutes.

    Cut an avocado in half. Use the side without the pit, and save the other half for later since the pit can help keep the green flesh from browning.Sprinkle one tablespoon of salted sunflower seeds in the middle.Use a spoon to scoop out bites right out of the avocado peel. You don’t even need to bother with dirtying a dish.

Source: Calorie Count

Image Source: POPSUGAR Photography / Jenny Sugar

Post-Workout Protein Balls – Just 3 Ingredients!

When you need a quick post-workout snack| something with protein and carbs| look no further. Made with only three ingredients you probably already have in your kitchen| these protein balls couldn’t be easier to whip up. At 47 calories per ball| a three-piece serving is 141 calories and offers 8.1 grams of protein and 24 grams of carbs. Yet a serving is also low in sugar ¡ª just 5.1 grams.

Made with plant-based protein powder| they’re vegan| and they can also be made gluten-free if you use gluten-free oats. If nuts are off limits| you’ll be happy to know there are no almonds| peanuts| or the like. They’re subtly sweet| oh so soft| and doughy| and because they’re made with just a few simple ingredients| this snack is also gentle on the stomach.

Of course| feel free to jazz up this basic recipe by mixing in a little dried fruit| chopped almonds| or dark chocolate chips ¡ª if you do| just add a little extra banana to maintain the pliable consistency.

Vegan Banana-Oat Protein Balls

From Jenny Sugar| POPSUGAR Fitness

Vegan Banana-Oat Protein Balls

Vegan Protein Balls

Ingredients

1 cup rolled oats1 serving vegan vanilla protein powder1 large banana

Post-Workout Protein Balls – Just 3 Ingredients!

When you need a quick post-workout snack, something with protein and carbs, look no further. Made with only three ingredients you probably already have in your kitchen, these protein balls couldn’t be easier to whip up. At 47 calories per ball, a three-piece serving is 141 calories and offers 8.1 grams of protein and 24 grams of carbs. Yet a serving is also low in sugar ¡ª just 5.1 grams.

Made with plant-based protein powder, they’re vegan, and they can also be made gluten-free if you use gluten-free oats. If nuts are off limits, you’ll be happy to know there are no almonds, peanuts, or the like. They’re subtly sweet, oh so soft, and doughy, and because they’re made with just a few simple ingredients, this snack is also gentle on the stomach.

Of course, feel free to jazz up this basic recipe by mixing in a little dried fruit, chopped almonds, or dark chocolate chips ¡ª if you do, just add a little extra banana to maintain the pliable consistency.

Vegan Banana-Oat Protein Balls

From Jenny Sugar, POPSUGAR Fitness

Vegan Banana-Oat Protein Balls

Vegan Protein Balls

Ingredients

1 cup rolled oats1 serving vegan vanilla protein powder1 large banana