Breakfast to Dinner: 6 Mason Jar Plant-Based Meals for Success!

Mason jars aren’t just decorative candleholders in that trendy new restaurant you’ve been dying to go to. They’re not just for storing pastas and coffee beans in the back of your pantry, or keeping the pita chips company. Mason jars can serve an even greater purpose — keeping you full and energized throughout the day, while also saving you time.

We’ve broken down ways to create balanced, plant-based meals to fit into your schedule and into your beloved portable jar. These jars make eating on-the-go a more effective, easier means of staying healthy and satisfied. Oh, and did we mention they’re cute? Remember when you begged your mom for that cool lunchbox to show off to your friends in the cafeteria? Well, this concept is sort of like that, except you don’t have to brag about it…unless you want to! So let’s layer up the fun with these Mason jar recipes.

Breakfast Options

People often say that breakfast is the most vital meal of the day, so why not jam as many nutrient-rich foods into it as possible?

1. Parfait Vegan Hooray

Ingredients:

6 ounces of vegan yogurt

½ cup of granola

2/3 cup of assorted fruit

1 tablespoon of nut butter (optional)

Preparation

Grab your favorite store-bought vegan yogurt, or simply make your own the night before. Layer the yogurt at the bottom of the jar. Next, sprinkle in your favorite granola, or whip up your own to better regulate the amount of sugar and calories that go into the mix, while  getting the fiber-kick your body needs. Store-bought granolas are often laden with added sugar and sometimes preservatives, so if you have a few extra minutes we recommend giving a go at your own granola masterpiece. Afterwards, layer in seasonal raw fruits of your choice. Continue ordering the three components of this bangin’ breakfast parfait, leaving room to screw on the lid. Feel free to spread on your favorite nut butter on top for an added boost of protein.

2. Microwavable Cranberry Pancake to Flip Over

Ingredients:

1/2 cup of flour

1 teaspoon of baking powder

1 tablespoon of organic vegan sugar

1 tablespoon of vegetable or coconut oil

¼ nut milk

Cranberries (as much as you’d like)

Preparation

First, mix all of your dry ingredients in a small bowl and whisk until combined. Next, slowly add in the nut milk and oil until a thick batter forms. Place the cranberries at the bottom of the jar, and then fill about halfway with batter. Microwave for about one minute for smaller jars and 90 minutes for larger ones. The pancake will rise while it is being cooked. Let it cool before topping it with a dollop of your favorite vegan butter or syrup. While you’re at it, why not add some nuts for a crunchy garnish? Check out some more pancake recipes here.

Lunch Options

When you’re starting to feel that 2 p.m. crash approach, reach for your new best friend —the Mason jar meal. Eating several hours after you’ve had breakfast can raise blood sugar levels, sharpening your concentration and focus while renewing your energy.

1. Southwestern Smorgasbord

Ingredients:

1/3 cup of cooked quinoa

1/2 cup of black beans

1 cup of chopped lettuce or kale

½ cup of cooked corn

2 tablespoons of vegan sour cream

½ cup of tomato salsa

1 handful of alfalfa sprouts or pea shoots

Preparation

Add cooked quinoa to the bottom of your jar. Next, add your black beans, seasoning them with chili powder, lime juice and garlic. Add in your lettuce or kale… or both! Top those hearty greens off with some delicious homemade salsa, then corn and vegan sour cream. This vibrant recipe gives you the freedom to play around with its components, so if you’re feeling like some savory guacamole, add it! Think it could use some cilantro or hot sauce? Add it! Lastly, add your sprouts for that desired crunch to your lunch.

2. Miso Yummy

Ingredients:

3/4 cup of cooked short grain brown rice

1 tablespoon of soy or tamari sauce

1 teaspoon of vegan sugar

1 tablespoon of unseasoned rice vinegar

4 whole nori sheets (cut into small pieces)

¼ cup of shredded carrot

¼ cup of cucumber matchsticks

½ an avocado (diced)

lime juice

pickled ginger and wasabi to taste

Preparation

Sushi has always been quite the budget-buster, but now it doesn’t have to be. Indulge your inner Green Monster with this affordable solution to spending, being able to have your sushi and eat it too. First, heat the vinegar and sugar in a small saucepan over medium heat until the sugar has dissolved. While your brown rice is still warm, pour the vinegar-sugar mixture over it with soy sauce, to bathe your rice in dreamy, sweet-salty perfection. Let it cool down to room temperature. While the rice cools, brush the avocado pieces with lime juice to prevent browning. Next, place the rice at the bottom of the jar, adding the nori sheets and mixed vegetables in any order you choose. Top this Asian creation with wasabi and ginger for taste, and more importantly, because it’s pretty!

Dinner Options

Eating dinner gives us the required carbohydrates to maintain the adequate metabolic rate we’ve been working on sustaining all day. Dinner also keeps our insulin and blood sugar levels stable while we are resting after our busy, often hectic days.

1. PestoPalooza

Ingredients:

2 tablespoons of basil pesto (store bought or homemade)

1 cup of cherry tomatoes

1 ½ ounce of vegan mozzarella

2 ounces of cooked penne pasta

½ cup of red onion

½ cup of fresh, chopped basil

Preparation

Cook the penne and drain. If you are making homemade pesto, grab olive oil, garlic, salt, pepper, pine nuts and nutritional yeast and head over here to check out this pesto manifesto. Spoon a thick layer of pesto to the bottom of your jar, adding the penne on top. Next, add in diced cherry tomatoes and your favorite vegan mozzarella. Finish off this Italian feast with fresh basil and garlic.  Feel free to shake it all up!

2. Give Chick-Peace a Chance 

Ingredients:

1/2 can of unsalted chickpeas, drained

2 tablespoons of tahini

1 tablespoon of dried cranberries

¼ cucumber, diced

½ teaspoon of lemon juice

1 tablespoon of crushed walnuts

1/2 tablespoon of capers

A few sprigs of mint

1 pinch of salt

Preparation

Easy chickpeasy! Combine your chickpeas, cranberries, cucumber and tahini mixed with lemon juice in your jar. Next, add your walnuts and capers and a few sprigs of mint with a touch of salt. Buon Appetito!

Do you have other Green Monsters at your job that steal bites of your food straight from the office fridge? Your unique Mason jar will help prevent this “accidental” pilfering. But really, who could blame them from trying, given all of the amazing recipes you’ve discovered from the site? Tell us if you have Mason jar recipes of your own or which ones you’re excited to try out!

Learn How to Cook Plant-Based Meals at Home

Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental well-being, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, and prostate cancer, and has many side effects.

For those of you interested in eating more plant-based we highly recommend downloading the Food Monster App — with over 20,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals, and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.

Here are some great resources to get you started:

• Weekly Vegan Meal Plans
• Plant-Based Health Resources
• Plant-Based Food & Recipes
• Plant-Based Nutrition Resources
• The Ultimate Guide to Plant-Based Nutrition
• Budget-Friendly Plant-Based Recipes
• High Protein Plant-Based Recipes
• Plant-Based Meal Prep

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