Day 21: 22 Days of Vegan Meals


Welcome to Day 21 of the 22 Days Challenge!

If you are new to the Challenge, be sure to read up on everything we’re doing. Every day, we’ll be sharing a meal plan along with recipes so it will be easy for you to challenge yourself to a plant-based lifestyle for 22 Days. You can also follow #22DaysVegan on Instagram to see what we and others are preparing every day. Snap a photo of your favorite vegan meal, tag it #22DaysVegan and you could win 1 of 3 delicious prizes. We’ll announce winners on December 26.

Day 21: 22 Days of Vegan Meals

Meal plan and recipes by Gena Hamshaw, certified clinical nutritionist and author of Choosing Raw


1 sliced banana and fresh berries with 1 cup organic puffed rice or millet cereal (I like Arrowhead Mills brand) and 1 cup almond milk


Smoky avocado and jicama salad, 1 small apple if desired (serves 2)


For the dressing: 1 small avocado 1 tbsp cumin powder Juice of 2 limes 1/2 teaspoon smoked paprika 1 cup water 1/4 tsp salt Dash cayenne pepper For the salad: 1 heaping cup shredded cabbage 1 heaping cup shredded carrot 10 large leaves romaine lettuce, sliced thinly 2 cups jicama, cut into matchsticks 2 tbsp toasted pumpkin seeds


  1. Blend all dressing ingredients together in a blender or processor till smooth.
  2. Pour dressing over this salad, and toss. Serve.

Afternoon snack

2 peanut butter and jelly snack balls (makes 20 balls)


1 1/2 cups organic roasted, unsalted peanuts 1 1/2 cups dark raisins 2 tablespoons peanut butter Pinch sea salt


  1. Add all ingredients to a food processor and process till the peanuts are broken down and the mixture is starting to stick together. It may release a little oil, but that's OK.
  2. Roll mixture into 1 inch balls. Store in the fridge for at least thirty minutes before serving.


Quinoa enchiladas (adapted from a recipe in Food52 - Serves 6)


1 tbsp coconut oil 2 cloves garlic, minced 1 small yellow onion, chopped 3/4 pounds baby bella mushrooms, chopped 1/2 cup diced green chilis 1/2 teaspoon ground cumin 1/4 teaspoon sea salt (or to taste) 1 can organic, low sodium black beans or 1 1/2 cup cooked black beans 1 1/2 cup cooked quinoa 10 6-inch corn tortillas 1 1/4 cup organic, low sodium tomato or enchilada sauce


  1. Preheat oven to 350 degrees.
  2. In a large pot over medium heat, heat coconut oil. Sautee onion and garlic till onion is translucent (about 5-8 min). Add mushrooms and cook until liquid has been released and evaporated (another 5 min).
  3. Add the chilis to the pot and give them a stir for 2 minutes. Add the cumin, sea salt, black beans and quinoa, and continue heating the mixture until it's completely warm.
  4. Spread a thin layer (1/2 cup) of marinara or enchilada sauce in the bottom of a casserole dish. Place a third of a cup of quinoa mixture in the center of a corn tortilla and roll it up. Place the tortilla, seam down, in the casserole dish. Repeat with all remaining tortillas and then cover them with 3/4 cup of additional sauce. Bake for 25 minutes, and serve.


Dark chocolate