I try to eat foods that nourish my body and help sustain good health, so I’ve decided to do my best to limit fried foods, as well as nutrient-deficient white rice and potatoes, when possible. But I still had to find a way to satisfy my occasional cravings for crispy, crunchy, creamy, and just plain decadent food items. These three swaps are some of my top favorites!
For something crunchy and with an Asian flair, my Vietnamese Veggie Wraps with Ginger Tamari Sauce are a great swap for fried egg rolls. These can be customized with your favorite fresh crisp ingredients, which will offer more nutritional value than overcooked vegetables, unhealthy fats, and grease. The sauce pulls it all together with delicious Asian flavors.
My Cauliflower Tabouli is a fantastic swap for those who enjoy the traditional flavors of Tabouli, but need a gluten-free option; it’s also a delicious and nutritious option that can be served for either lunch or dinner in place of rice or potatoes. It’s super easy to prepare, and I promise it’s yummy, too.
To satisfy my cravings for something creamy, or to take a break from typically processed lunchmeat sandwiches, consider my Chickpea & the Sea Sandwich. It’s especially a fantastic swap for typical tuna fish sandwiches. My star ingredient chickpea (or garbanzo bean) is rich in dietary fiber, a good source of protein, high in iron, and energy-producing manganese. So it packs a powerfully nutritious punch, and mixed with the other ingredients in this recipe, it’s also super yummy! And, if you just really love the taste of tuna, the added (and very nutritious) seaweed seasoning has you covered.
I hope you enjoy these healthy swaps, and as always, I’d love to hear your thoughts. Subscribe to my Teen Vegan YouTube channel for more recipes.
Haile Thomas is an eighth grader at The Gregory School, a motivational speaker, young chef, and the founder of the HAPPY Organization. Follow along at YouTube.com/haileteenvegan.