50+ Delicious Vegan Packed Lunch Recipes to Fuel Your Day

Finding healthy, delicious, and satisfying lunch options that are both vegan and easy to pack can be a challenge for many.

Whether you’re heading to work, school, or simply need something portable and nutritious, a packed lunch is essential to keeping your energy levels up throughout the day.

Fortunately, there’s no shortage of vibrant, plant-based meals that can be prepped ahead of time and enjoyed on the go.

From hearty salads to filling wraps, savory bowls, and even sandwiches that taste just like the real thing, vegan packed lunch recipes can be as diverse and delicious as you want them to be.

In this article, we’ve gathered over 50 mouthwatering vegan packed lunch recipes that are not only packed with nutrients but also full of flavor.

These recipes are perfect for meal prep and can be tailored to suit various dietary preferences. So, if you’re looking to revamp your lunchtime routine with wholesome and satisfying vegan meals, you’re in the right place!

50+ Delicious Vegan Packed Lunch Recipes to Fuel Your Day

With over 50 vegan packed lunch recipes at your fingertips, there’s no excuse for boring or bland lunches anymore.

From light and refreshing options to hearty, comfort-filled meals, you’ll find plenty of variety to keep your taste buds happy throughout the week.

These recipes are not only simple to prepare but also versatile enough to suit various dietary needs, making them perfect for meal prepping or last-minute lunch ideas.

By incorporating a wide range of veggies, grains, legumes, and plant-based proteins, these lunches will keep you energized and nourished while helping you maintain a balanced, healthy lifestyle.

So, get your containers ready and start experimenting with these delicious, plant-powered meals — they’re the perfect solution to your packed lunch dilemma!

Vegan Mediterranean Quinoa Salad

This Vegan Mediterranean Quinoa Salad is a vibrant and healthy lunch option packed with fresh vegetables, quinoa, and a tangy lemon-oregano dressing. It’s perfect for meal prepping, offering a balance of protein, fiber, and healthy fats. The salad can be enjoyed cold, making it an ideal option for a packed lunch or picnic. It’s filling, refreshing, and full of bold Mediterranean flavors.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup red bell pepper, diced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked quinoa with the cherry tomatoes, cucumber, red onion, olives, bell pepper, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.

This Vegan Mediterranean Quinoa Salad is not only quick and easy to make but also offers a colorful and nutrient-dense packed lunch. It’s highly customizable, so feel free to add in other vegetables or even some roasted chickpeas for extra protein. The zesty lemon dressing adds a burst of flavor, making this salad both delicious and satisfying. Perfect for meal prepping, it will keep well in the fridge for several days, ensuring a healthy lunch is always within reach.

Vegan Chickpea Salad Sandwiches

These Vegan Chickpea Salad Sandwiches are a delightful twist on the classic chicken salad, using mashed chickpeas as the base. The creamy dressing made from plant-based mayo, mustard, and lemon juice is perfectly seasoned with dill and garlic for a fresh, savory flavor. This quick and simple recipe makes for a filling and satisfying lunch, perfect for packing in a lunchbox or enjoying as a light meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• ¼ cup vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste
• 4 slices whole-grain bread
• Lettuce, tomato slices, and cucumber slices for garnish

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed, leaving some chunks for texture.
2. In a small bowl, mix the vegan mayo, Dijon mustard, lemon juice, dill, garlic, salt, and pepper.
3. Add the dressing to the mashed chickpeas and stir until well combined.
4. Toast the bread slices lightly, if desired.
5. Assemble the sandwiches by spreading the chickpea salad mixture onto two slices of bread. Top with lettuce, tomato, and cucumber slices.
6. Serve immediately or wrap in parchment paper for an on-the-go lunch.

These Vegan Chickpea Salad Sandwiches are the perfect combination of creamy, crunchy, and tangy. The mashed chickpeas provide a hearty, protein-packed base, while the creamy dressing adds richness. The fresh veggies bring a delightful crunch, making each bite satisfying and full of flavor. Whether you’re packing lunch for work or school, these sandwiches are simple to prepare, delicious, and filling. They’re a great option for anyone looking for a quick, nutritious, and vegan-packed lunch.

Vegan Buddha Bowl with Peanut Sauce

This Vegan Buddha Bowl with Peanut Sauce is a nutrient-packed, customizable meal that features a variety of textures and flavors. The combination of roasted sweet potatoes, quinoa, and sautéed greens is perfectly complemented by a rich and creamy peanut sauce. Full of plant-based protein, healthy fats, and fiber, this bowl is a hearty and satisfying lunch that’s perfect for meal prepping or a mid-week pick-me-up.

Ingredients:

• 1 cup cooked quinoa
• 1 sweet potato, peeled and cubed
• 1 cup spinach, sautéed
• ½ avocado, sliced
• ½ cucumber, sliced
• ¼ cup shredded carrots
• 2 tbsp sesame seeds (optional)

For the peanut sauce:

• 3 tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1-2 tbsp warm water (to thin the sauce)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed sweet potato on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and golden.
2. Cook quinoa according to package instructions and set aside.
3. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, grated ginger, and warm water to create a smooth sauce. Adjust the water for your desired consistency.
4. In a pan, sauté spinach with a drizzle of olive oil until wilted, about 2-3 minutes.
5. To assemble the Buddha bowl, place the quinoa at the base of a bowl. Arrange the roasted sweet potatoes, sautéed spinach, avocado slices, cucumber, and shredded carrots on top.
6. Drizzle with peanut sauce and sprinkle with sesame seeds if desired.

This Vegan Buddha Bowl with Peanut Sauce is a nourishing and filling lunch option that’s as satisfying as it is colorful. The roasted sweet potatoes add a sweet and savory component, while the quinoa provides a base full of plant-based protein. The creamy peanut sauce ties everything together with its rich, slightly tangy flavor. Whether you’re enjoying it for a quick lunch or meal prepping for the week, this Buddha bowl is packed with nutrients, flavor, and textures, making it a go-to option for a healthy, vegan-packed lunch.

Vegan Lentil and Veggie Wraps

These Vegan Lentil and Veggie Wraps are a delicious and nutritious packed lunch option that is both filling and easy to make. The hearty lentils provide protein and fiber, while the colorful veggies and hummus offer crunch and freshness. Wrapped in a soft tortilla, this meal is perfect for a quick lunch or a healthy snack, and it can be easily customized with your favorite vegetables or dressings.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 carrot, grated
• ½ cucumber, sliced thinly
• 1 bell pepper, thinly sliced
• 1 avocado, sliced
• 4 large whole wheat tortillas
• ½ cup hummus
• Fresh spinach or lettuce leaves
• Salt and pepper, to taste

Instructions:

1. If you haven’t already, cook the lentils according to package instructions and season with salt and pepper.
2. Lay out the tortillas on a flat surface and spread a layer of hummus in the center of each.
3. Evenly distribute the cooked lentils, grated carrot, cucumber, bell pepper, and avocado slices over the hummus.
4. Add fresh spinach or lettuce on top of the veggies for extra crunch.
5. Season with salt and pepper to taste.
6. Roll up the tortillas tightly, folding in the sides as you go, to create a wrap.
7. Slice the wraps in half and serve immediately or wrap them in foil for a portable lunch.

These Vegan Lentil and Veggie Wraps are a fantastic meal prep option that’s both satisfying and easy to make. The combination of protein-rich lentils, creamy hummus, and crunchy vegetables makes for a wholesome, nutrient-dense meal. Whether you’re packing lunch for the office, school, or a picnic, these wraps are versatile and delicious. You can mix and match your favorite vegetables or add in extra flavors like tahini or a drizzle of lemon for more variety. They’re perfect for a healthy, vegan-packed lunch on the go.

Vegan Tofu Stir-Fry with Brown Rice

This Vegan Tofu Stir-Fry with Brown Rice is a quick and healthy lunch option that’s full of flavor and packed with plant-based protein. The tofu is crisped to perfection, while the stir-fried veggies bring a satisfying crunch. The savory soy sauce and ginger-based sauce tie the dish together, and the brown rice provides a wholesome base for this filling meal. It’s perfect for lunchboxes or as a make-ahead meal prep.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup cooked brown rice
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp fresh grated ginger
• 2 garlic cloves, minced
• 1 tbsp sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook until golden and crisp, about 6-8 minutes, stirring occasionally. Remove tofu from the pan and set aside.
2. In the same pan, add the bell pepper, zucchini, carrot, and broccoli. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, grated ginger, and garlic to create the sauce.
4. Return the tofu to the pan with the vegetables and pour the sauce over the mixture. Stir well to coat everything evenly. Cook for an additional 2-3 minutes.
5. Serve the stir-fry over a bed of cooked brown rice and garnish with sesame seeds and chopped green onions.

This Vegan Tofu Stir-Fry with Brown Rice is an easy, customizable, and protein-packed lunch that will keep you satisfied throughout the day. The crispy tofu adds texture, while the stir-fried vegetables bring a burst of flavor and crunch. The savory ginger-soy sauce perfectly complements the dish, and the brown rice provides a wholesome, fiber-rich base. Whether you’re making it for a quick lunch or as part of your meal prep for the week, this stir-fry is a flavorful and nutritious vegan-packed lunch option that’s sure to please.

Vegan Sweet Potato and Black Bean Burrito Bowls

Vegan Sweet Potato and Black Bean Burrito Bowls are a wholesome and flavorful lunch option that is both filling and nutritious. Roasted sweet potatoes add a sweet and savory element, while the black beans provide protein and fiber. This bowl is topped with fresh veggies, cilantro, and a tangy lime dressing that adds a refreshing kick. It’s an easy-to-make meal that’s perfect for meal prepping or enjoying as a hearty, vegan-packed lunch.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked brown rice or quinoa
• ½ avocado, sliced
• 1 small red onion, diced
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro, chopped
• Lime wedges (for serving)
• Salt and pepper, to taste
• Olive oil (for roasting)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
2. While the sweet potatoes are roasting, prepare the dressing by whisking together olive oil, lime juice, chili powder, maple syrup, salt, and pepper in a small bowl.
3. In a bowl, combine the cooked brown rice or quinoa, black beans, corn, and red onion. Drizzle with half of the dressing and toss to combine.
4. Once the sweet potatoes are roasted, add them to the bowl along with the avocado slices and fresh cilantro.
5. Serve the burrito bowls with a squeeze of lime and the remaining dressing on the side.

These Vegan Sweet Potato and Black Bean Burrito Bowls are a satisfying and flavorful option for a healthy lunch. The combination of sweet potatoes, black beans, and quinoa provides a hearty and balanced meal with plenty of plant-based protein. The zesty lime dressing adds a fresh, vibrant flavor, making each bite a delicious experience. Perfect for meal prep, this dish can be made in advance and enjoyed throughout the week. Whether you’re craving a filling bowl for lunch or need a quick, nutritious meal, these burrito bowls are a perfect vegan-packed lunch option.

Vegan Chickpea Salad Sandwiches

Vegan Chickpea Salad Sandwiches are a flavorful and protein-packed alternative to traditional egg salad sandwiches. The mashed chickpeas, combined with creamy vegan mayo, crunchy veggies, and zesty mustard, make for a satisfying and nutritious lunch. This sandwich is simple to make, customizable to your taste, and perfect for meal prepping. It’s a great way to enjoy a plant-based lunch that is both delicious and filling.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp vegan mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 celery stalk, finely chopped
• 1 small red onion, finely chopped
• 1 tbsp fresh dill, chopped (optional)
• Salt and pepper, to taste
• 4 slices whole grain bread
• Lettuce or spinach leaves

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed but with some chunks remaining for texture.
2. Add the vegan mayo, Dijon mustard, lemon juice, chopped celery, red onion, and dill (if using) to the mashed chickpeas. Stir to combine.
3. Season with salt and pepper to taste.
4. Toast the bread slices if desired. Layer the chickpea salad on two slices of bread, then top with lettuce or spinach leaves.
5. Top with the other slices of bread to form a sandwich.
6. Serve immediately or wrap in foil for an easy, portable lunch.

These Vegan Chickpea Salad Sandwiches are an easy-to-make, protein-packed lunch option that is sure to satisfy your hunger. The creamy and tangy chickpea salad is loaded with flavor and can be easily customized by adding more veggies or herbs. Perfect for meal prepping, these sandwiches are convenient for grab-and-go lunches during the week. Whether you enjoy them cold or toasted, they provide a nourishing and tasty alternative to traditional sandwiches.

Vegan Buddha Bowl with Tahini Dressing

A Vegan Buddha Bowl is a wholesome, nutrient-dense meal that’s perfect for a packed lunch. This bowl is filled with a variety of ingredients like roasted vegetables, quinoa, chickpeas, and avocado, all topped with a creamy tahini dressing. It’s a customizable dish, so feel free to add your favorite veggies or grains. Packed with fiber, protein, and healthy fats, this Buddha bowl will keep you energized throughout the day.

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes, cubed
• 1 cup steamed broccoli florets
• ½ cup cooked chickpeas
• ½ avocado, sliced
• 1 tbsp sesame seeds (optional)
• Fresh cilantro, for garnish

For the tahini dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1-2 tbsp water (to thin out)
• Salt and pepper, to taste

Instructions:

1. To make the tahini dressing, whisk together tahini, lemon juice, maple syrup, and water in a small bowl until smooth and creamy. Adjust the consistency with more water if necessary. Season with salt and pepper.
2. Prepare the quinoa according to package instructions.
3. Roast the sweet potatoes at 400°F (200°C) for about 20 minutes until tender. You can toss them in olive oil and season with salt and pepper before roasting.
4. Steam the broccoli florets until bright green and tender, about 4-5 minutes.
5. In a bowl, arrange the quinoa, roasted sweet potatoes, steamed broccoli, chickpeas, and avocado.
6. Drizzle the tahini dressing over the top and sprinkle with sesame seeds and fresh cilantro.
7. Serve immediately or pack in a lunch container for a ready-to-go meal.

The Vegan Buddha Bowl with Tahini Dressing is a versatile and satisfying lunch that is both nourishing and filling. The combination of quinoa, roasted sweet potatoes, chickpeas, and creamy tahini dressing makes for a delicious and balanced meal. This bowl is easy to customize with different veggies, grains, or toppings to suit your preferences. Whether you’re making it for meal prep or a quick lunch, it’s a nutrient-packed option that will keep you satisfied and energized.

Vegan Cauliflower Tacos with Avocado Lime Slaw

These Vegan Cauliflower Tacos with Avocado Lime Slaw are a flavorful, plant-based lunch that’s perfect for taco lovers. The crispy, roasted cauliflower is seasoned with smoky spices, and the creamy avocado lime slaw adds a fresh, tangy crunch. Packed with flavor and texture, these tacos are both light and filling. Whether you’re packing lunch for the day or having a fun meal with friends, these tacos are sure to be a hit.

Ingredients:
For the cauliflower:

• 1 medium head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chili powder
• Salt and pepper, to taste
• 6 small corn tortillas

For the avocado lime slaw:

• 2 cups shredded cabbage (green or purple)
• ½ avocado, mashed
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp agave syrup or maple syrup
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, paprika, chili powder, salt, and pepper.
2. Spread the cauliflower out on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until crispy and golden.
3. While the cauliflower is roasting, prepare the avocado lime slaw. In a large bowl, mix together the shredded cabbage, mashed avocado, lime juice, olive oil, and agave syrup. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry pan for about 1-2 minutes on each side.
5. Assemble the tacos by placing a few pieces of roasted cauliflower on each tortilla, then topping with the avocado lime slaw.
6. Garnish with fresh cilantro and serve immediately.

These Vegan Cauliflower Tacos with Avocado Lime Slaw are a delicious and satisfying lunch option that’s full of bold flavors and textures. The crispy cauliflower pairs perfectly with the creamy, tangy slaw, creating a balanced and fresh meal. These tacos are easy to make, and the slaw can be prepared ahead of time for a quick lunch assembly. Whether you’re enjoying them at home or packing them for a picnic, these tacos are a fun and flavorful way to enjoy a plant-based lunch.

Vegan Mediterranean Quinoa Salad

The Vegan Mediterranean Quinoa Salad is a refreshing, protein-packed dish that brings together the bold flavors of the Mediterranean. With ingredients like quinoa, cucumbers, cherry tomatoes, Kalamata olives, and red onions, this salad is as vibrant as it is nutritious. Tossed in a lemon-oregano dressing, it’s the perfect light yet filling lunch that can be enjoyed on its own or served as a side to your favorite meal. This salad is also great for meal prepping and will stay fresh in the fridge for several days.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss everything together until evenly coated.
4. Taste and adjust seasoning if needed.
5. Serve immediately or refrigerate for a chilled salad. It can be kept in an airtight container for up to 3 days.

This Vegan Mediterranean Quinoa Salad is a perfect example of how simple ingredients can come together to create a flavorful, satisfying meal. The quinoa provides a hearty base, while the fresh vegetables and olives add texture and vibrancy. The tangy lemon-oregano dressing ties everything together, making it an irresistible dish. Not only is this salad delicious, but it’s also healthy, offering a balance of fiber, protein, and healthy fats. Great for meal prepping, this salad is a reliable option for busy days when you need something quick, nutritious, and flavorful.

Vegan Sweet Potato & Black Bean Burrito Bowls

These Vegan Sweet Potato & Black Bean Burrito Bowls are packed with flavor and nourishment. With roasted sweet potatoes, seasoned black beans, fresh veggies, and a zesty lime dressing, this bowl is a fiesta of textures and tastes. It’s filling, satisfying, and easy to assemble, making it perfect for a packed lunch. You can customize the bowl with your favorite toppings such as guacamole, salsa, or jalapeños for an extra kick.

Ingredients:
For the bowl:

• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chili powder
• Salt and pepper, to taste
• 1 cup cooked brown rice or quinoa
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

For the lime dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp maple syrup or agave
• 1 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
2. While the sweet potatoes are roasting, heat the black beans in a pan over medium heat with a pinch of cumin, salt, and pepper. Stir to heat through.
3. Prepare the lime dressing by whisking together olive oil, lime juice, maple syrup, cumin, salt, and pepper in a small bowl.
4. Assemble the burrito bowls by dividing the cooked rice or quinoa between two bowls. Top with roasted sweet potatoes, black beans, corn, and avocado slices.
5. Drizzle the lime dressing over the top, and garnish with fresh cilantro and a wedge of lime.
6. Serve immediately or pack in separate containers for a meal prep option.

These Vegan Sweet Potato & Black Bean Burrito Bowls are a colorful and satisfying meal that offers a perfect balance of nutrients. The combination of sweet roasted sweet potatoes and savory black beans makes for a filling base, while the lime dressing ties everything together with a burst of flavor. This bowl is versatile, allowing you to add extra toppings like vegan sour cream or salsa to enhance the flavors. It’s perfect for meal prep, as all components keep well in the fridge, ensuring you have a healthy, vibrant lunch ready to go for several days.

Vegan Lentil & Veggie Stir-Fry

Vegan Lentil & Veggie Stir-Fry is an easy, protein-rich, and colorful dish that brings together the goodness of lentils, fresh vegetables, and a savory stir-fry sauce. This dish is both filling and nutritious, packed with fiber, plant-based protein, and vitamins. It’s quick to prepare and perfect for a packed lunch, especially when you’re craving something hearty yet light. You can also customize it by using different veggies or adding tofu or tempeh for extra protein.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 2 tbsp sesame seeds (optional)
• Fresh cilantro, for garnish

Instructions:

1. In a large pan or wok, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
2. Add the bell pepper, zucchini, and broccoli to the pan. Cook for another 5-7 minutes, stirring occasionally until the veggies are tender but still vibrant.
3. Add the garlic and grated ginger to the pan, and cook for another 1 minute until fragrant.
4. Stir in the cooked lentils, soy sauce, rice vinegar, maple syrup, and sesame oil. Stir well to combine and heat through for another 2-3 minutes.
5. Garnish with sesame seeds and fresh cilantro.
6. Serve immediately or store in an airtight container for meal prepping.

This Vegan Lentil & Veggie Stir-Fry is a perfect solution for a balanced and hearty lunch. The lentils provide a solid protein base, while the vibrant vegetables add crunch, color, and essential nutrients. The stir-fry sauce with soy sauce, sesame oil, and ginger brings everything together with an umami flavor that is both savory and slightly sweet. This dish is versatile, allowing you to swap in your favorite veggies or protein sources, and it’s ideal for meal prepping since it keeps well in the fridge. It’s a delicious and healthy lunch that will keep you full and satisfied all day long.

Vegan Chickpea Salad Sandwich

A Vegan Chickpea Salad Sandwich is a hearty, protein-packed lunch option that’s quick to prepare and full of flavor. With mashed chickpeas, creamy avocado, crunchy vegetables, and a tangy dressing, this sandwich offers the perfect balance of textures. It’s a great alternative to traditional tuna or egg salad, and it’s customizable to your liking. Whether you enjoy it on whole-grain bread or as a wrap, this sandwich is a satisfying and nourishing choice for a packed lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 2 tbsp tahini or vegan mayo
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• ½ cup celery, finely chopped
• ¼ cup red onion, finely chopped
• Salt and pepper, to taste
• Whole-grain bread or wraps
• Fresh lettuce or spinach leaves, for serving

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed but still slightly chunky.
2. Add the mashed avocado, tahini (or vegan mayo), lemon juice, Dijon mustard, celery, red onion, salt, and pepper. Mix everything together until well combined.
3. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
4. Spread the chickpea mixture onto slices of whole-grain bread or wraps.
5. Top with fresh lettuce or spinach leaves, and serve immediately.

This Vegan Chickpea Salad Sandwich is an easy, flavorful, and satisfying meal that can be prepared in minutes. The combination of creamy avocado, crunchy vegetables, and mashed chickpeas makes for a filling yet light lunch option. The tangy dressing adds an extra layer of flavor, making each bite delightful. Perfect for meal prepping, this sandwich can be stored in the fridge for a couple of days, and the filling can also be enjoyed as a dip with crackers or veggies. It’s a perfect lunch for those looking for a healthy, vegan alternative to classic sandwiches.

Vegan Spicy Peanut Noodle Bowl

The Vegan Spicy Peanut Noodle Bowl is a savory, flavorful dish that combines rice noodles, fresh vegetables, and a rich, spicy peanut sauce. This dish is perfect for those who enjoy bold flavors and a bit of heat. The peanut sauce, made with peanut butter, soy sauce, lime, and chili, adds a creamy and spicy kick that elevates the noodles. You can customize it with your favorite veggies or protein and enjoy it hot or cold, making it a versatile and easy lunch option.

Ingredients:
For the peanut sauce:

• 3 tbsp peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp sriracha or chili paste (adjust to your spice preference)
• 2 tbsp warm water (to thin the sauce)

For the noodle bowl:

• 8 oz rice noodles
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• ½ cup red bell pepper, thinly sliced
• 2 green onions, sliced
• 1 tbsp sesame seeds, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sriracha, and warm water. Adjust the amount of water until the sauce reaches your desired consistency.
3. In a large bowl, combine the cooked rice noodles, shredded carrots, cucumber, bell pepper, and green onions.
4. Pour the peanut sauce over the noodles and toss everything together until well coated.
5. Garnish with sesame seeds and fresh cilantro.
6. Serve immediately, or refrigerate for a cold noodle bowl later.

The Vegan Spicy Peanut Noodle Bowl is a perfect combination of creamy, savory, and spicy elements, making it a deliciously satisfying meal. The peanut sauce is rich and full of flavor, perfectly complementing the freshness of the vegetables and the chewiness of the rice noodles. This dish is incredibly versatile and can be tailored to your preferences by adding other veggies or plant-based protein like tofu or tempeh. Whether served warm or cold, it’s a quick, easy, and nutritious lunch that will leave you feeling full and energized.

Vegan Buddha Bowl with Tahini Dressing

A Vegan Buddha Bowl with Tahini Dressing is a wholesome, balanced lunch option packed with nutritious ingredients. This bowl includes a base of quinoa, roasted sweet potatoes, avocado, kale, chickpeas, and a drizzle of creamy tahini dressing. It’s a customizable, nutrient-dense meal that’s perfect for a packed lunch or meal prep. The tahini dressing adds a rich, nutty flavor that ties the whole bowl together, making each bite a satisfying combination of textures and flavors.

Ingredients:
For the bowl:

• 1 cup cooked quinoa
• 1 small sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp paprika
• ½ cup cooked chickpeas
• 1 avocado, sliced
• 1 cup kale, chopped
• Salt and pepper, to taste

For the tahini dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp water (to thin the dressing)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
2. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth. Season with salt and pepper to taste.
3. In a large bowl, assemble the Buddha bowl by adding the cooked quinoa, roasted sweet potatoes, chickpeas, avocado slices, and chopped kale.
4. Drizzle the tahini dressing over the top and toss to combine.
5. Serve immediately or store in separate containers for meal prep.

The Vegan Buddha Bowl with Tahini Dressing is a complete and nourishing meal, packed with protein, fiber, and healthy fats. The quinoa serves as a hearty base, while the roasted sweet potatoes, chickpeas, and avocado provide a delightful mix of textures and flavors. The tahini dressing adds a creamy, nutty richness that ties the bowl together. This dish is not only delicious but also highly customizable, making it an excellent choice for meal prepping or a quick, satisfying lunch. It’s a bowl that offers both comfort and nourishment in every bite.

Note: More recipes are coming soon!