6 Easy and Healthy Vegetarian Lunch Ideas

Good night everyvegan. Tonight we have several vegan recipes to share. Before we start, if you like muffin maybe you can try our muffin vegan recipes menu that we have also prepared. The recipes are also very delicious. Alright, now let’s start cooking with this First Vegetarian Lunch Ideas:

Tropical Salad With Black Beand and Mango

You Are Looking At Vegetarian Lunch Ideas Tropical Salad With Black Beand and Mango

Vegetarian Lunch Ideas Tropical Salad With Black Beand and Mango

Makes 4 to 6 servings

This colorful and flavorful salad can be transformed into a hearty main-dish salad with the addition of 2 or 3 cups of cooked long-grain brown rice.

3 cups cooked or 2 (15.5-ounce) cans black beans, drained and rinsed

1 ripe mango, peeled, pitted, and cut into a 1⁄2-inch dice

1⁄2 cup chopped red bell pepper

1⁄4 cup minced red onion

1⁄4 cup minced fresh cilantro

1 jalapeño, seeded and minced (optional)

3 tablespoons grapeseed oil

2 tablespoons fresh lime juice

2 teaspoons agave nectar

1⁄4 teaspoon salt

1⁄8 teaspoon ground cayenne

  1. In a large bowl, combine the beans, mango, bell pepper, onion, cilantro, and jalapeño if using, and set aside.
  2. In a small bowl, whisk together the oil, lime juice, agave nectar, salt, and cayenne. Pour the dressing onto the salad and mix well. Refrigerate for 20 minutes and serve.

 

Seccond Vegetarian Lunch Ideas:

Creamy Crunchy Sandwich with Fruit-And-Nut

You Are Looking At Vegetarian Lunch Ideas Creamy Crunchy Sandwich

Vegetarian Lunch Ideas Creamy Crunchy Sandwich

Makes 4 sandwiches

This sandwich is a surefire favorite with kids. It was born out of the desire for a nutty and fruity sandwich beyond the confines of peanut butter and jelly. I chose almond butter because its mellow flavor allows the other ingredients to shine, but feel free to use peanut butter, cashew butter, or another nut butter of your choice. You can also experiment with the other ingredients, perhaps swapping pecans for walnuts and banana slices for the pear. The Three-Grain Bread is a good choice for these sandwiches.

2⁄3 cup almond butter

1⁄4 cup agave nectar or pure maple syrup

1⁄4 cup chopped walnuts or other nuts of choice

1⁄4 cup sweetened dried cranberries

8 slices whole grain bread

2 ripe Bosc or Anjou pears, cored and thinly sliced

  1. In a small bowl, combine the almond butter, agave nectar, walnuts, and cranberries, stirring until well mixed.
  2. Divide the mixture among the bread slices and spread evenly. Top 4 slices of the bread with the pear slices, spread side up. Place the remaining slices of bread on top of the pear slices, spread side down. Slice the sandwiches diagonally and serve at once.

 

Third Vegetarian Lunch Ideas:

Sandwiches Tastes Like Tuna Salad

You Are Looking At Vegetarian Lunch Ideas Tastes Like Tuna Salad Sandwiches

Vegetarian Lunch Ideas Tastes Like Tuna Salad Sandwiches

Makes 4 sandwiches

Kelp powder, a nutrient-rich sea vegetable, gives this sandwich filling a delicate taste of the sea. Look for kelp powder at natural food stores. If unavailable, use a pair of kitchen scissors to finely snip some nori (about 2 teaspoons). Use whatever bread you like for these—toasted or not. The Basic White Bread or Three-Grain Bread would be good for these sandwiches.

11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

2 celery ribs, minced

1⁄4 cup minced onion

1 teaspoon capers, drained and chopped

¾ cup vegan mayonnaise, homemade  or store-bought, divided

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon kelp powder

Salt and freshly ground black pepper

8 slices bread

4 lettuce leaves

4 slices ripe tomato

  1. In a medium bowl, coarsely mash the chickpeas. Add the celery, onion, capers, 1⁄2 cup of the mayonnaise, lemon juice, mustard, and kelp powder. Season with salt and pepper to taste. Mix until well combined. Cover and refrigerate at least 30 minutes to allow flavors to blend.
  2. When ready to serve, spread the remaining 1⁄4 cup mayonnaise onto 1 side of each of the bread slices. Layer lettuce and tomato on 4 of the bread slices and evenly divide the chickpea mixture among them. Top each sandwich with the remaining slice of bread, mayonnaise side down, cut in half, and serve.

 

Fourth Vegetarian Lunch Ideas:

Carrot Soup Chilled

You Are Looking At Vegetarian Lunch Ideas Carrot Soup Chilled

Vegetarian Lunch Ideas Carrot Soup Chilled

Makes 4 to 6 servings

Ginger, coconut milk, and lime juice give this vegetarian lunch ideas flavorful soup a decidedly Asian accent.

1 tablespoon canola or grapeseed oil

1 small onion, chopped

1 pound carrots, shredded

3 ripe plum tomatoes, chopped

1 teaspoon grated fresh ginger

1 teaspoon sugar

1⁄2 teaspoon salt

1⁄8 teaspoon ground cayenne

3 cups vegetable broth, homemade  or store-bought, or water

1 (13.5-ounce) can unsweetened coconut milk

1 teaspoon fresh lime juice

1 tablespoon minced fresh basil or cilantro

  1. In a large soup pot, heat the oil over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Stir in the carrots, cover, and cook 5 minutes longer. Add the tomatoes, ginger, sugar, salt, cayenne, and broth. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are soft, about 30 minutes.
  2. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary. Pour the soup into a large bowl, stir in the coconut milk and lime juice, and refrigerate until chilled, at least 3 hours.
  3. Taste, adjusting seasonings if necessary, and ladle into bowls. Garnish with basil and serve.

 

Fifth Vegetarian Lunch Ideas:

Special Spaghetti Carbonara

You Are Looking At Vegetarian Lunch Ideas Special Spaghetti Carbonara

Vegetarian Lunch Ideas Special Spaghetti Carbonara

Makes 4 servings

Inspired by the “bacon and eggs” Italian classic, this delicious vegan version is made with heart-healthy soy. Toss in 1⁄2 cup of thawed green peas when adding the parsley for additional color, if desired.

2 tablespoons olive oil

3 medium shallots, minced

4 ounces tempeh bacon, homemade  or store-bought, chopped

1 cup plain unsweetened soy milk

1⁄2 cup soft or silken tofu, drained

1⁄4 cup nutritional yeast

Salt and freshly ground black pepper

1⁄2 cup vegan Parmesan or Parmasio

1 pound spaghetti

3 tablespoons minced fresh parsley

  1. In a large skillet, heat the oil over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the tempeh bacon and cook, stirring frequently, until lightly browned, about 5 minutes. Set aside.
  2. In a blender, combine the soy milk, tofu, nutritional yeast, and salt and pepper to taste. Blend until smooth. Set aside.
  3. In a large pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain well and transfer to a large serving bowl. Add the tofu mixture, 1⁄4 cup of the Parmesan, and all but 2 tablespoons of the tempeh bacon mixture. Toss gently to combine and taste, adjusting seasonings if necessary, adding a little more soy milk if too dry. Top with several grindings of pepper, the remaining tempeh bacon, the remaining Parmesan, and parsley. Serve this vegetarian lunch ideas immediately.

 

Sixth Vegetarian Lunch Ideas:

White Beans Farfalle with Roasted Asparagus

You Are Looking At Vegetarian Lunch Ideas White Beans Farfalle with Roasted Asparagus

Vegetarian Lunch Ideas White Beans Farfalle with Roasted Asparagus

Makes 4 servings

The delectable flavor of roasted asparagus is enhanced by the garlicky white beans and chewy pasta for a truly delicious vegetarian lunch ideas meal.

8 ounces thin asparagus, tough ends trimmed and cut into 1-inch pieces

1⁄4 cup olive oil

Salt and freshly ground black pepper

3 garlic cloves, minced

11⁄2 cups cooked or 1 (15.5-ounce) can cannellini beans, drained and rinsed

1 pound farfalle or other small pasta

10 fresh basil leaves, cut into thin strips

  1. Preheat the oven to 425°F. Toss the asparagus pieces with 1 tablespoon of the oil and spread them on a lightly oiled baking sheet. Season with salt and pepper to taste and roast until the asparagus is tender, about 8 minutes. Set aside.
  2. In large skillet, heat the remaining 3 tablespoons of oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the beans and cook until heated through, about 5 minutes. Add the asparagus and keep warm over very low heat.
  3. In a large pot of boiling salted water, cook the pasta over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and transfer to a large serving bowl. Add the bean and asparagus mixture, basil, and lots of freshly ground black pepper and toss gently to combine. Serve immediately.

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