- Ready-to-eat, whole-grain breakfast cereals, and quick-cooking whole-grain cereals such as oatmeal
- Whole-grain breads and crackers, such as rye, whole wheat, and mixed grain
- Other grains such as barley and bulgur wheat
- Canned beans, such as pinto, black beans, and garbanzo beans
- Plant-based proteins like tofu, tempeh, and seitan
- Milk, yogurt, and fortified soy substitutes
- Rice (including brown, wild, etc.)
- Pasta (now available in whole wheat, spinach, and other flavors) with tomato sauce and canned beans and/or chopped veggies
- Corn or flour tortillas
- Vegetarian soups like lentil or minestrone
- Plain frozen vegetables
- Frozen fruit juice concentrate
- Nut spreads (e.g. peanut or almond butter)
- Canned and frozen fruit
(info from brown.edu)
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