So, as you may have noticed recently on Vegan Yumminess, I have been trying to dish you up with more veggie-ful vegan lunch recipes. I’ve noticed that many of you (and myself included) have a difficult time coming up with lunch options that can be easily packed and quickly assembled/eaten during a short lunch break at work or school. Recently, I’ve found some pretty awesome lunch-ish recipes on other blogs across the web and have compiled those along with links to some of my own recipes to bring you 5 delicious vegan lunch ideas weekly (hopefully).
While I will be providing links to recipes on other fabulous blogs, all photographs in these posts are my own, unless otherwise noted.
What I love about this recipe is that it is quick, easy, re-heatable, and chock-full of nutrients and protein. Oh yeah, and it tastes amazing too–so amazing, in fact, that your non-vegan friends or family members probably won’t mind eating it either. Win win!
Kristi’s cauliflower sauce is another fun way to sneak vegetables into your diet. I smothered my vegetable pasta in this sauce, and I wasn’t disappointed. One thing you should note: if you’re using a really big cauliflower for this recipe (like I did), you’ll want to add a little more extra virgin olive oil at the end to make everything smooth and creamy. Deliciousness, I tell you.
This burger recipe is highly versatile, which is a very good thing. I left out the zucchini (not in season yet here in Tennessee) and added extra chopped mushrooms instead. I used the full 10 ounces of tofu (crumbled, instead of blended) and added a little vital wheat gluten to work as a binder, although I probably didn’t need to. Scrumptious!
What can I say? Who doesn’t love a nice big bowl of chili on a cool, not-quite-spring day?!? This recipe makes a nice big pot, so save your leftovers to eat on Friday if raw kale salad isn’t enough protein for you.
Can I just say that this kale salad is ridiculously addicting? Umm..yeah. I’ve never really gotten into the whole big kale craze in the last few years, but this is seriously delicious. Kathy Patalsky never fails to impress when she smothers kale, sweet onion, shredded carrots, and avocado in a sweet tahini dressing (YUM). I sprinkled some raw sunflower seeds on top, and pow!! The nutty dressing and high-calorie avocado make this salad enough for a complete lunch, in my opinion. However, if you need to throw in a leftover burger or some chili to this lunch, feel free. 😉
Have a great lunch recipe you think I should try? Shoot me an email at [email protected] with a link.
Wishing you a most amazing and delicious week!