Vegetarian / Vegan lunch ideas

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    Vegetarian / Vegan lunch ideas

    Hi, all -

    I've been trying to cut meat and bread out of my diet, and the toughest meal has actually been lunch, especially for work days - which are most days of the week.

    Lunch has traditionally been some sort of sandwich, but like I said - I'd like to cut out bread and meat.

    Any tasty suggestions? Preferably something (1) fairly quick and easy to make (ie, only a few ingredients), and (2) tastes okay cold or room-temperature, as most of the time I don't have access to a microwave or oven.

    Thanks for stopping by!

    #2
    I bought a plastic wide neck soup/stew Thermos with the glass core, they keep things hotter than the metal jobbies, the lids are hollow but can be opened and inside I cut some insulation Styrofoam the right size to fill it.

    I would make a batch of rice for the week, and something like Dal Fry or Veggie Curry (these you can buy in a pouch)/.In the morning add some together to fill the Thermos and heat hot, lunch time it's the right temperature to eat straight out the jar.

    You can have all sorts of Vegan stews, bean soups. Make a weeks supply on the weekends.

    https://www.youtube.com/channel/UC6F...u2wNAH87Qj1UVA

    The flasks are hard to find nowadays in stores but are available online as vintage.

    Click image for larger version  Name:	s-l500.jpg Views:	0 Size:	60.0 KB ID:	594064

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      #3
      Here are some ideas, although I'm not from the US so I'm not sure if these will excite your taste buds

      - regular salads. If you're feeling adventurous & brave, you can add tofu (baked in a pan until brown).

      - pasta/grain salads: cook short pasta or grain/rice/legumes (barley, quinoa, lentils, buckwheat, millet...), add cooked or raw vegetables and dressing. My example: farfalle + black olives, dried tomatoes, asparagus, artichokes, capers, raw button mushrooms (sliced), slightly cooked strips of carrots + olive oil, vinegar/lemon juice, salt & pepper dressing. It might seem like a lot of ingredients but most of these are conserved so you just take them out of the can/jar. It's best to pack the dressing separately and add it before eating (especially acid-based ones). If you're using cooked ingredients (broccoli, carrots, cauliflower, green beans...) you can just throw them all in a pot and boil for 10 min. Olivier salad is also filling (vegetarian/vegan variants with potatoes, peas, carrots, pickles, mayo).

      - Pancakes/crepes with a filling of your choosing (sweet/salty). My example: pancakes with banana & chocolate spread OR crepes with spinach and tofu (I use tofu instead of ricotta but if that's not an issue you can use that). You can experiment with different flours for crepes (buckwheat...).

      - Cold soup like gazpacho, especially in the summer.

      - If you eat eggs you could hard boil them/make deviled eggs, get some whole grain crackers and a salad/raw veggies to go with it?

      - Big yogurt with fresh fruit/cornflakes/oatmeal

      - if you don't mind experimenting with vegan/vegetarian meat substitutes, that's an option. Most of them are made from pea/soy/wheat protein, some sort of oil and spices. Might take some getting used to taste-wise, not sure how expensive it is in the US. I sometimes buy a vegan version of chicken nuggets/Wiener schnitzel and put it in a sandwich/salad. We also have a lot of vegan salami type of substitutes.

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        #4
        Ann-Core Baston In the Summer I made mixed salad with mixed beans and always yogurt with in season or defrosted frozen berries. Always 3 -4 or 5 fruits daily. Potato Salad is always good and so many ways to make it. I worked for a builder as general labourer so ate a lot.

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          #5
          Ann-Core had grat suggestions ; with beans or eggs or tofu as protein based, cold salads can be very varied.
          For winter, specially cold Chicago-land (I remember moving out of Chicago in December by -30F... ), the thermos of hot soup or chili or lentils style stew is a lifesaver. I worked a few months in a shop where the lunch break was 2 hours, it was wayyyyy to far from home for me to drive home, I was pennypinching so no way I was eating out every day, and the owner was a jackass who refused to install a microwave (though we were two employees stranded here for lunch break). The hot dishes from the thermos were a sanity keeper

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            #6
            Thanks for the suggestions, all!

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              #7
              I always liked black beans mixed with corn, diced red and green pepper, any green herb ( cilantro, parsley, etc), and then add whatever dressing you like- plain balsamic vinegar is good. Super easy, colorful, and if you pack enough of it- filling. it tastes fine room temperature too.

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