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This article is written by a student writer from the Her Campus at Hofstra chapter.

Avocado toast


Photo credit to The Edgy Veg

This is probably the simplest and best go-to breakfast: avocado toast! It is getting good carbs from whole-grain toast, a healthy fat from avocado, and you can put tons of different toppings on it such as chia seeds or tomatoes. My sister makes the best avocado toast by mashing up the avocado with salt and pepper, then drizzling it with olive oil. See some more ways to make it here.

Hummus wrap


Photo credit to Ahead of Thyme author, Sam

This is a staple for most vegans, but it is a must! Hummus wraps are great because you can mix up what kind of vegetables you want to put in your wrap, and even what flavor hummus! Maybe you can do a garlic hummus wrap with cucumbers and carrots, or make it with red pepper hummus and add fresh peppers and spinach. For more ideas, see this recipe.

Chickpea salad


Photo credit to Erin Alderson

This recipe is super easy, has lots of protein from the chick peas, and requires no cooking at all. This is a great deli salad to keep stored in your fridge for the perfect meal during the week. Although the recipe calls for mayo, you can substitute for vegan mayo instead. Besides that, all you need is some herbs, onions, and raisins—although, personally, I would skip the raisins in this recipe! See the recipe here.

Asian cold noodles


Photo credit to The Edgy Veg

I have made this one many times in my dorm room. It is perfect to make without anything besides a microwave. You can cook instant ramen in the microwave—with no flavor—and cool it down in the fridge. Mix it with toppings such as carrots, peas, edamame beans, mushrooms, and scallions. Then, mix soy sauce and sesame seed oil as the dressing. It is delicious and the perfect lunch to take to work or class. See the full recipe here.

Bean salads


Photo credit to Fried Dandelions author, Sarah

Another great way to get filled up and get protein is by eating beans! I love to have either a bean salad or a bean salsa to eat with tortilla chips. There are tons of varieties and you can experiment by adding different ingredients like tomatoes or corn. Here is an interesting recipe for a balsamic bean salad.

White bean and avocado sandwich

Photo credit by Culinary Colleen

A new favorite of mine is smashed cannellini beans and smashed avocado mixed with lemon juice, salt, and pepper. Smearing this on a sandwich is delicious with sliced avocado, cucumbers, onions, and greens— the onions are a must! Then, you can use vegan mayo if you wish, but it’s not necessary since it’s not a dry sandwich. Toasting your bread is also up to your preference. See the full recipe here.

It can be really difficult to be vegetarian or vegan on a college campus, especially if you don’t have access to your own kitchen to cook. But remember, salads are always your friend, as well as, healthy pastas with vegetables served on campus. Another go-to for me is microwavable rice dishes. I often add black beans on rice for dinner, something I can easily make in my microwave! Don’t be afraid to be creative and step outside your comfort zone.

Amanda is a student at Hofstra University studying public relations with minors in design and radio/tv/film. She loves to dance, paint, and experiment with vegetarian cooking. Amanda loves being involved in her sorority, Alpha Theta Beta, as well as being a volunteer for Big Brothers Big Sisters on campus. Additionally, she loves animals, environmental advocacy, communications, and event planning. (Please note that Her Campus nationals removed photos from articles that existed before 2019 and therefore my original photos are not included for those articles)