Easy Vegan Lunch Ideas: 3 different recipes with full of flavors

After breakfast we all need lunch. A mid-size meal has eaten at midday & it’s called lunch. We have good some easy vegan lunch ideas for your favourite meal. Those vegan lunch recipes have packed with healthy ingredients.

Those recipes could be perfect for your vegan dinner ideas as well. But from my point, those are the best vegan lunches.

so let’s get started with our vegan lunch recipes

Easy Vegan Lunch

Vegan Lunch: 01

Vegan Noodles Salad:

You can always cook the noodles any way you want to. Sometimes you might even need to follow the recipes. Today we have combined with raw noodles with some salad to bring the different taste for your vegan meal plan.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • Rice Vinegar (2 tablespoons)
  • Brown Sugar (1 teaspoon)
  • Garlic (1 tablespoon) Minced
  • Soy Sauce (2 tablespoons)
  • Miso Paste (1 teaspoon)
  • Sriracha (1 teaspoon)
  • 2 Carrots (Pilled and Noodles Trimmed)
  • 1 Cucumber (thin slice)
  • Yellow Pepper (1/2 cup) Small Slice
  • Cabbage (1 cup) Shredded
  • Cherry Tomatoes(1 cup)
  • Red Onion (1/2 cup) Fine Chopped
  • Mint Leaf (10g)
  • Torn Leaf (10g)

Instructions

  1. In a medium-size bowl add garlic, sugar, miso paste, sriracha and soy sauce. Then whisk it well.

  2. Combine all the other vegetables in a large serving bowl. And toss the dressing over it and serve.

Recipe Notes

You can add other vegetables like the tomato.

Vegan-noodles-salad

Vegan Lunch: 02

Lime Corn Salad

This salad won’t take more than 15 minutes. It’s always super simple and easy vegan lunch, and it throws together loads of flavour. So, let’s start with ingredients.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • Frozen Corn (1 cup)
  • Bell Pepper (2 cup) Chopped
  • Can Black Beans (425g)
  • Lime Juice (1/4 cup)
  • Chilli Powder (1 teaspoon)
  • Maple Syrup (1 tablespoon)
  • Cumin Powder (1/2 teaspoon)
  • 1 Green Avocado (chopped)
  • Sea and Pepper to Taste

Instructions

  1. Preheat oven to 375F. Get a baking pan with baking sheet add pepper, in one side add bell pepper and season with salt and pepper. On the other side add corn. And roast them for about 12-14 minutes until they have softened. Make sure they are they are not overcooked.

  2. In the meantime, let's prepare the sauce combine lime juice, chilli powder, cumin, salt. Whisk it and add it small pan then cook it for 2 minutes max in medium heat.

  3. Take the black beans and warm them up in the pan.

  4. Take the veggies from the oven. Get a large bowl add all the vegetables add black beans. Then add the sprinkle it with lime sauce. Mix it well.

  5. Spread your avocado top on the salad right before serving. And enjoy.

Recipe Notes

Lime corn salad can serve warm or cold. You can add other fresh vegetables like tomato, cucumber to your mixture.

Lime-corn-salad

Vegan Lunch: 03

Butternut Squash Linguine

This vegan pasta is yummy. And it is spiced and creamy and topped with fried sage for a healthy meal. You can also serve it with roasted veggies.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • Linguine (340g)
  • Olive Oil (2 tablespoons)
  • Fresh Sage (1 tablespoon) Chopped
  • Butternut Squash (3 cups) Pilled and Diced
  • Onion (1/2 cup) Chopped
  • 2 Cloves Garlic (Fine Chopped)
  • Pinch of Crushed Red Pepper
  • Vegetable Broth (2 cups)
  • Vegan Parmesan Cheese (for garnishes)
  • Salt and Pepper to Taste

Instructions

  1. Get a pan and add some olive oil. Then put chopped Fresh sage add a little salt. Get it crispy and set on the side.

  2. On the same pan add Butternut squash, onion, garlic, and red crushed pepper. Season with salt and pepper. Cook it over medium heat for 3-4 minutes. Add Vegetable broth to the pan cook it for another 15-20 minutes until squash has softened, and liquid is almost half.

  3. In the Meantime, let's boil the pasta in a large pot and drain them. Keep one cup drained water from the pasta.

  4. Once the butternut squash has cooked, add other ingredients and cook. Let it cool it down for little and then put it in a blender. And blend it until it gets smooth.

  5. Now get another pan. Add linguine and combine with squash puree. Add the cup drained water from the pasta. Cook it for 2-3 minutes. Add salt and pepper to your taste.

  6. Get 3 - 4 serving plate and serve pasta with fried sage and vegan parmesan cheese.

Recipe Notes

If it’s hard for you to find vegan parmesan cheese then don’t bother. You will not miss it.

Butternut-squash-linguine

In conclusion:

So, what do you think about our easy vegan lunch recipes? We also have more recipes available in recipes tab. Check them out and let us know. Thanks

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