You’ve seen the top 25 breakfasts, snacks and dinners, so it’s lunch time. Here’s a handy-dandy list of vegan lunches to satisfy all cravings. I have eaten all of these meals, many between the hours of noon and 1 PM. However, my go-to meal that I eat over, and over, and over again is #1. Take the concept and create a bowl to name after yourself too!
- Danea’s Bowl: Brown rice (sometimes brown rice and quinoa) topped with a ton of steamed veggies: kale, broccoli, green beans, cauliflower, asparagus and/or fennel (which is delicious steamed by the way). Top this with my favorite zero-sodium tahini dressing, a handful of toasted almonds and some golden raisins. If you’re feeling adventurous, add sliced avocado or maple glazed tempeh. Delish!
- Tofu “Egg” Salad Sandwich with an apple: An egg-like salad made from crumbled tofu and spiced with a hint of curry, cumin, mustard, lemon, nutritional yeast, salt (use black salt if you want a really egg-like flavor). Mix this with some veganaise and spread on bread of your choosing with some crisp lettuce. An apple adds extra crunch and sweetness on the side.
- Tofu “Tuna” Sandwich with Tomato Salad: Kelp powder is the secret ingredient here. Mix crumbled tofu with diced onion and celery, kelp powder, salt, a spritz of lemon and veganaise. Spread on bread, top with dill pickle slices and crisp lettuce. Slice diagonally (it’s only proper) and slide it along side some fresh tomato mixed with olive oil and herbs.
- Pita, Hummus & Veggies: Easy-peasy. Hummus of your choice with crisp fresh pita and sliced veggies.
- Tempeh Caesar Salad: Fresh romaine doused with creamy vegan Caesar dressing, sourdough croutons and Italian flavored tempeh. Make the dressing by blending soaked cashews with lemon, garlic olive oil, Dijon mustard and Braggs Liquid Aminos. Make a big batch…it’s good.
- Kimchi Fried Rice: Brown rice sautéed with steamed veggies, soy sauce or Braggs Liquid Aminos and Kimchi. (Wildbrine makes a vegan Kimchi).
- Ranch Salad Over Rice: Vegan ranch dressing, lettuce, corn, peas, cucumber, tomatoes and bell pepper tossed with avocado and toasted sunflower seeds spilled lovingly over jasmine rice. Something about these flavors always makes me want to do a high kick.
- Loaded Veggie Pizza: Pizza crust, topped with tomato sauce & veggies of your choice. Use Daiya Mozzarella as a cheese replacement or leave it naked. Oh la la.
- Chili & Cornbread: Exactly as it sounds. If you’re pressed for time Amy’s makes a good canned chili, or cook up a big homemade batch and keep it in individual servings in the freezer. Same goes for the cornbread – it will defrost by lunch time perfectly.
- Buddha Bowl: Brown rice with veggies and a delish Asian-style sauce. The Native Foods Cookbook has a great version.
- Tomato Soup & Daiya Grilled Cheese: Simple: tomatoes, broth, basil a blender. Heat up, splash into a mug and keep it company with some Daiya melted between slices of your favorite bread.
- Quinoa Wrap: This was a wonderful recipe from Healthy. Happy. Life.
- Greek Salad with Falafel: Salad mix with raw veggies, kalamata olives and vinaigrette. Adorn with falafel – check Trader Joe’s freezer section for a speedy lunch-ready falafel.
- Green Bean & Tomato Herbed Brown Rice: A brown rice salad with green beans, cherry tomatoes, oil cured olives and a big handful of fresh herbs. Douse with lemon vinaigrette for the perfect summer lunch.
- Veggie Burger with Succotash: Katie Lee’s succotash salad recipe looks yummy. Slide this along your favorite veggie burger for a lunch that will keep you going all afternoon.
- Veggie Dog with Pasta Salad: Picnic for lunch! My favorite veggie dog is the Frankfurter from Field Roast.
- Massaged Kale Salad with Avocado Toast: Kathy’s avocado toast is perfect with a kale salad. My favorite is kale massaged to soften and tossed with tahini vinaigrette, almonds, raisins and crisp apple. If they are in season, replace the apple with nectarine or peach for a summer twist.
- Potato Salad, BBQ Tofu and Corn on the Cob: I made Ina Garden’s potato salad using veganaise and it was yummy. Pair this with Kathy’s Hasssleback BBQ Tofu and corn for something very special.
- Vegan Philly Cheese Steak: Replace the meat and cheese in your favorite cheese steak recipe with Gardein Beefless Tips and Daiya Mozzarella.
- Lentil Sloppy Joes: Try Chef Chloe’s Hawaiian version with pineapple.
- Veggie Sushi with Sesame Seed Noodles: It seems hard, but I finally tackled veggie sushi and it was easier than I expected. I rolled nori around avocado, carrots, cucumber and sushi rice. Real Simple has a great cold sesame noodle recipe which coupled perfectly.
- Avocado Sandwich with Popcorn: Just as it sounds. Make avocado the star of two pieces of bread with adornments (I’m thinking lettuce, tomato, red onion, veganaise,…) and pop some salt & oil free popcorn in the microwave for a smile inducing afternoon.
- Burrito: Tortilla stuffed with all of your favs. Satisfying in every way possible.
- Loaded Oven Fries: This is great for a fall weekend lunch. Slice a russet potato into wedges, toss with some oil and paprika and roast in a 425-degree oven until crisp on the outside and fluffy on the inside. Spill these onto a plate and pile on the toppings of your choice. Options are endless: chili, Daiya Cheddar, Green Onion, Vegan Sour Cream, Hummus, Olives, Jalepeno, Vegan Ranch, Smoky Tempeh, Hot Sauce, Salsa, Guacamole, mushroom gravy, …
- PB & J with Fruit Salad: A childhood favorite that never gets old.
Aaaaaaand now I’m very hungry for lunch. Today it’s #22!