Another day comes with The Plantbase Store and the 31-day vegan challenge. On this 20th day, we would like to send you a simple vegan menu that still ensures all the nutrients for your body. Quickly come to your kitchen and start doing these amazing dishes.

Breakfast: 

Ingredients:

• 2 cups old fashioned oats
• 1/2 cup dried fruit, for example raisins, dried cranberries
• 1/2 cup roasted nuts, chopped
• 1/2 teaspoon cinnamon
• 1/3 cup instant oatmeal mix
• 2/3 cup water
• Kosher salt
• Pure maple syrup and vegan milk, for serving

Instructions:

1. Shake well a jar contains the oats, dried fruit, nuts, and cinnamon until all the ingredients are combined.
2. For one serving of oatmeal, using 1/3 cup of the Oatmeal Mix into a microwave-safe bowl. The bowl have to deep enough so the oatmeal don’t overflow when it cooks. Add 2/3 cup water and stir well.
3. Put the bowl in the microwave and cook on high temperature mode for about 2 minutes. Place the bowl out of the microwave and start stirring the mixture with a pinch of kosher salt.
4. Add milk and maple syrup depends on your taste

Lunch: Soy-glazed tofu and mushroom

Ingredients:

• 400g firm tofu, drained and blocked cut
• 3 Tbsp. vegetable oil, divided
• 12 oz. mixed mushrooms, stems trimmed, torn into 5 centimeters pieces
• 3 celery stalks, thinly sliced on a diagonal
• 5 centimeters piece ginger, peeled, thinly sliced
• 2 centimeters serrano chili, thinly sliced
• 3 Tbsp. soy sauce
• 1 tsp. toasted sesame oil
• Kosher salt
• 1 lime, halved
• ½ cup coarsely chopped cilantro

Instructions:

1. Cut all the firm tofu into thirds crosswise, then cut each piece crosswise again into 3 pieces to have 9 square-ish pieces of tofu. Drying with paper towels.
2. Using a large skillet with heated 2 Tbsp. vegetable oil over medium-high temperature. When oil is shimmering and easily slides across surface of pan, cook tofu, undisturbed, until golden brown underneath, about 4 minutes. Turn and continue to cook until browned on second side, about 4 minutes. Transfer tofu to a plate, leaving oil in pan.
3. Pour remaining 1 Tbsp. vegetable oil into skillet and heat over medium-high until shimmering. Cook the mixed mushrooms until all the mushrooms crisp around the edges and browned underneath. Toss the mushrooms mixture and keep cooking, tossing often for 4 minutes longer. Throw in tofu, celery, ginger, chili, soy sauce, and sesame oil to the pan. Put in a pinch of salt to season then continue to cook, tossing often, until celery is crisp-tender
4. Remove from heat and squeeze in lime juice. Scatter cilantro over and toss once more.
5. Divide rice among bowls. Top with tofu and mushroom stir-fry.

Dinner: Marinated Mixed Beans

Ingredients:

• 1 shallot, finely chopped
• 3 tablespoons white wine vinegar
• ½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)
• ⅓ cup olive oil
• 2x 425g cans of mixed beans, rinsed
• 1 teaspoon Korean hot pepper flakes
• Kosher salt

Instructions:

1. Combine shallot and vinegar in a small bowl and let sit 5 minutes
2. Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
3. Add shallot mixture to bean mixture and toss gently to combine.