61 Best Vegetarian Lunch Ideas to Pack for Work

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sesame Soba Noodle Salad

Sesame Soba Noodle Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT15M · Yield: [‘8’, ‘8 servings’]

This cold soba noodle salad is packed full of veggies and flavor!

Ingredients

• 9.5 oz soba noodles
• 1 red pepper (thinly sliced)
• 2 large carrots, shredded (approx 2 cups)
• 2 cups red cabbage, shredded
• 1 cup cooked edamame (8-10 oz in the pod)
• 1/2 tablespoon sesame seeds (optional)
• 1/4 cup sesame oil
• 2-3 cloves fresh garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 2 tablespoons hoisin
• 1 tablespoon soy sauce
• 2 tablespoons seasoned rice vinegar
• 1/4 teaspoon salt

Instructions

1. Start a pot of water to boil for noodles. Meanwhile, prep your veggies and add to a large bowl.
2. In a small bowl or measuring cup with a pour spout, add all dressing ingredients and whisk.
3. Once water is boiling, add noodles and cook for 4 minutes (or for time on package).
4. Drain noodles into a colander and immediately rinse with cold water.
5. Shake off excess water of noodles in colander. Using tongs or your hand, add a clump of noodles, one at a time, to the large bowl with veggies and mix. Repeat until all noodles are in the bowl and mixed with the veggies.
6. Pour dressing over noodles and veggies and mix well. Ensuring that all noodles and veggies are coated.
7. Top with sesame seeds (if desired) and serve, or cover and chill in fridge until ready to serve.

2. Pesto Orzo Salad with Sundried Tomatoes

Sun Dried Tomato Orzo Pesto Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This refreshing pesto orzo salad is an easy lunch or side dish that can be made in just 15 minutes and is perfect for your next summer gathering! You can easily double this recipe for a group.

Ingredients

• 6 oz orzo pasta (=1 cup uncooked, can substitute for gluten-free pasta)
• 3 heaping tbsp pesto (dairy-free if vegan)
• 1 tbsp extra virgin olive oil
• 1/2 cucumber (diced)
• 1/3 cup sun-dried tomatoes (julienne, in oil – can add a tbsp of the sundried tomato oil for more flavor)
• 1/3 cup feta (dairy-free if vegan)
• 1 cup arugula
• 1 cup chickpeas (drained and rinsed)
• 2-3 tbsp parsley (chopped)
• 1/2 lemon (juiced )
• salt and pepper to taste

Instructions

1. Start by cooking your orzo to package instructions. Cook it until it is al dente and not overcooked.
2. While your orzo is cooking, dice up your cucumbers and parsley.
3. Once your orzo is done cooking, rinse it under cold water.
4. In a large bowl combine cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until combined.
5. Taste and add salt and pepper if desired.
6. Eat right away or store in the fridge for an hour until chilled.

3. No-Cook Thai Peanut Noodle Salad

Thai peanut noodle salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Quick and easy Thai peanut noodle salad recipe! A no-cook, vegan rice noodle salad loaded with crunchy veggies and tossed in an amazing peanut sauce dressing.

Ingredients

• 6 oz Rice stick noodles (pad thai noodles)
• boiling water (enough to cover noodles)
• 1/4 cup creamy peanut butter
• 1 Tbsp soy sauce
• 1 Tbsp pure maple syrup
• 1 tsp sesame oil
• 1/2 tsp minced garlic
• 1/2 tsp minced fresh ginger
• 2 Tbsp freshly squeezed lime juice (about one lime)
• 3 Tbsp water
• 2 cups shredded purple or green cabbage
• 1 cup julienned or shredded carrot
• 1/2 cup chopped green onion
• 1/2 cup chopped orange bell pepper
• 1 cup shelled edamame
• 1 cup roasted unsalted peanuts
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• salt and pepper
• lime slices, peanuts, and Sriracha for serving (optional)

Instructions For the noodles

1. Place the noodles in a large heat safe bowl and pour boiling water over them until they are covered. Let them soak in the boiling water for 15 minutes or until al dente. When softened to your liking, strain and rinse the noodles in cold water. Set in the refrigerator until you are ready to add the noodles to the salad.
2. Meanwhile, make your dressing. Combine the peanut butter, soy sauce, maple syrup, sesame oil, garlic, ginger, lime juice, and water in a bowl or jar and whisk until combined. Set aside.
3. Meanwhile, prep your salad ingredients and place them in a large mixing bowl.
4. Add the noodles to the salad and pour the dressing over. Toss everything together to combine. Add a dash of each salt and pepper, combine, and add more to your taste if needed. Chill in the fridge until cold if desired.
5. Serve with lime slices, additional peanuts, and Sriracha or hot sauce.

4. Vegan Egg Salad Substitute

10-Minute Vegan Egg Salad Substitute is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

This Vegan Egg Salad Substitute uses chickpeas instead of eggs to make for a delicious sandwich, wrap, salad, or dip!

Ingredients

• 15 oz chickpeas aka garbanzo beans (1 can usually = 15 ounces)
• 2 ribs celery
• ¼ small red onion
• ¼ cup mayonnaise (vegan options work great!)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon turmeric

Instructions

1. Drain and rinse your chickpeas and lightly dab them dry with a clean kitchen towel or paper towel (use these bamboo paper towels for a more sustainable option).

Smash Method (Preferred)

1. For a chunkier egg salad substitute, use a potato masher or fork to smash your chickpeas until there are no whole chickpeas left (this is my preferred method).
2. Peel and dice your red onion and dice your celery. Add them to your smashed chickpeas with the vegan mayonnaise, salt, pepper, paprika, and turmeric.
3. Stir until well-combined and serve on a sandwich, in a wrap, or a salad, or as a dip.

Food Processor Method

1. If you want a smoother egg salad substitute, use a food processor. Add all the ingredients to the processor and blend on high until smooth.
2. Serve on a sandwich, in a wrap, or a salad, or as a dip.

5. Black Bean, Cucumber and Feta Salad

Easy Black Bean, Cucumber and Feta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried oregano (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. 1. Rinse and drain the black beans; pat dry and set aside.
2. 2. In a large bowl, combine the beans, cucumber, tomatoes, red onion, feta, and parsley.
3. 3. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano (if using), and a pinch of salt and pepper.
4. 4. Pour the dressing over the salad and toss gently to combine. Season to taste with additional salt and pepper if needed.
5. 5. Refrigerate for 15 minutes to let the flavors meld, then serve.

6. Spicy Chickpea Mash

Spicy Chickpea Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

This spicy chickpea mash is easy, tasty and loaded with fiber. Try as a sandwich, wrap or dip and discover your new healthy lunchtime staple.

Ingredients

• 2 cans chickpeas, rinsed and drained (19 fl oz or 540 ml)
• 3-4 tbsp sriracha
• 1/4 cup mayonnaise
• 1/4 cup plain greek yogurt (any fat %)
• 2 green onions (ends removed and finely chopped)
• 1/2 lemon, juiced (or 2 tbsp lemon juice)
• salt and pepper to taste

Instructions

1. Add ingredients to a large mixing bowl: Add rinsed and drained chickpeas, sriracha, mayonnaise, plain greek yogurt, green onions, lemon juice, salt and pepper to a large mixing bowl.
2. Mash ingredients together: Using a fork or potato masher, mash chickpeas with other ingredients until they are well combined and chickpeas are broken down. The final mixture should have some ‘chunks’ remaining for texture.
3. Garnish and serve: If serving immediately, prepare your sandwich, toast or dip, garnish as desired, and enjoy! If you’re making this for later, store in the fridge for up to 4 days in an airtight container.

7. Cucumber and Cream Cheese Sandwich Rolls

Cucumber and Cream Cheese Sandwich Rolls (with Lavash Bread) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’16’, ’16 rolls’]

Super easy, three ingredient roll up sandwiches are great for lunchboxes, picnics and parties. Everyone loves them!

Ingredients

• 4 pieces lavash bread (or large, flour tortillas)
• 8 Persian cucumbers (or 2 large English cucumbers)
• 8 oz cream cheese (at room temperature)

Instructions

1. Peel and thinly slice the cucumber.
2. Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.
3. Next, layer the cucumber slices over the cream cheese.
4. Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form.
5. Cut the cucumber and cream cheese sandwich roll with a sharp serrated knife (wipe with a damp paper towel between cuts) into four equal pieces. Secure with a long sandwich pick.
6. Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.

8. Peanut Noodles

10 Minute Peanut Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 people’]

In just minutes you can have some delicious and filling peanut noodles!

Ingredients

• 8 oz soba noodles
• 1/3 cup creamy peanut butter (approximately 3 oz )
• 1 tablespoon peanut oil
• 1/4 cup soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon honey
• 1 teaspoon chili garlic sauce
• 1 teaspoon lime juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/2 cup salted peanuts (chopped )
• 1/3 cup green onions (diced )
• 1/4 cup fresh cilantro (minced )

Instructions

1. Add a large pot of unsalted water to stovetop and heat on high to bring to a boil.
2. Meanwhile, in a medium to large sized bowl, add peanut butter, honey, soy, peanut oil, rice vinegar, lime juice, chili garlic sauce, ground ginger, and garlic powder. MIx well into a creamy thick sauce.
3. Once the sauce is made and water is boiling, add the soba noodles and let boil for 3 1/2 minutes.
4. Drain noodles, give just one shake in the colander and then immediately add them to the sauce – a little bit of the cooking liquid will help loosen the sauce a bit and help coat the noodles with the sauce.
5. Mix well with tongs ensuring that all of the noodles are coated in the peanut sauce.
6. Top with peanuts, green onions, and cilantro. Add sriracha if desired. Serve hot or cold.

9. Savory Veggie Cakes with Leeks

Gluten-Free Leek Fritters With Chickpea Flour is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 fritters’]

Savory and crispy leek fritters (veggie cakes) with sautéed leeks, chickpea flour, and a touch of curry powder—gluten-free and vegan-friendly!

Ingredients

• 1 pound leeks, thoroughly cleaned and chopped (about 500 grams)
• 1 1/2 cups garbanzo bean flour (a.k.a chickpea flour), plus one tablespoon separated (185 grams + 8 grams)
• 1 1/3 cups water at room-temperature (325 ml)
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon curry powder (or turmeric powder)
• 4 tablespoons olive oil (divided)
• More salt and Pepper to taste

Instructions

1. Trim off and discard the root ends and any dried or browned parts of the leek greens. Cut the leeks lengthwise in half and then slice them crosswise into bite-sized pieces; set aside.
2. In a separate bowl, mix the flour with water. It’s best to use a whisk to dissolve any small lumps of flour.
3. Stir in the salt, black pepper, curry, or turmeric powder.
4. Ensure the seasoning is well combined with the batter; set aside.
5. Coat the bottom of a large skillet with two tablespoons of olive oil and heat over medium heat. Stir in the leeks—cook and stir for 5 minutes, or until tender—season to taste with salt and pepper.
6. Transfer the sautéed leeks into the reserved batter and stir until everything is well combined.
7. Add one tablespoon of chickpea flour to the mix to thicken the batter.
8. Coat the same skillet over medium heat with one to two tablespoons of olive oil—either swirl the pan or use a spatula to divide the oil to coat the bottom of the pan.
9. When olive oil is shimmering, drop 1/4 cup of the veggie cake batter at a time and flatten slightly with the backside of a spoon to form a pattie. Leave enough space in between the veggie cake patties, and try not to crowd the pan.
10. Cook first for 3 to 5 minutes on one side. Ensure that they have a solid bottom and are sufficiently browned on one side before you turn them around.
11. Then cook for another 3 to 5 minutes on the other side until golden brown with a crispy exterior. Transfer the leek fritters to a plate.
12. Repeat until all batter has been used—only add more oil if needed. Enjoy!

10. Sprouted Mung Salad

Sprouted Moong Bean Indian Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Fresh salad with sprouted moong beans, chopped vegetables, and tangy dressing

Ingredients

• 3 Cups Mung Sprouts
• 1 Cup Cucumbers
• 1 Cup Red Bell Pepper ( Capsicum)
• 1 Cup Tomatoes
• 1 Cup Red Onions
• 1 Cup Peanuts
• 1 Cup Cilantro Leaves (For Garnish)
• 2 teaspoons Salt
• 1/2 teaspoon Chilli Flakes
• 1/2 teaspoon Pepper (ground)
• 2 Tablespoons Lemon Juice

Instructions

1. Fine chop all vegetables

Blanch Mung Bean Sprouts

1. In a large bowl add ice and water.
2. To a large saucepan, add 1 tablespoon of salt to 8 cups of water.
3. Bring water to a boil. Add sprouted mung beans, and simmer for 1 minute.
4. Drain the mung, and immediately immerse them in the iced water for about a minute.
5. Drain and add to the chopped vegetables

Mix

1. Mix mung beans, chopped vegetables, lemon juice, salt, and pepper.
2. Toss well, garnish with chili flakes, and cilantro leaves.

11. Vegan BLT Tempeh Sandwich

Vegan BLT Tempeh Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This Vegan Tempeh Sandwich is whole lot healthier than your traditional BLT, but you’re guaranteed to be just as satisfied after your plate is polished off.

Ingredients

• 1 avocado
• 8 lettuce leaves
• 1 tomato (sliced)
• 12-16 vegan bacon strips
• 8 slices whole meal sandwich bread (toasted or not)

Instructions

1. Slice avocado in half, pit it and use a fork to mash the flesh to make it spreadable. Spread about a quarter of avocado on a slice of bread, add a lettuce leaf and a slice of tomato following 2-3 vegan tempeh bacon strips. Cover with another slice of bread. Continue with the rest of the sandwiches. Enjoy!

12. Spring Roll Spaghetti Bowl

Spring Roll Spaghetti Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

A fresh and fabulous take on spaghetti! If you wish to add protein to this meal, grilled shrimp, rotisserie chicken, or thinly sliced steak all work well!

Ingredients

• 8 ounces spaghetti
• 1 cup carrots, peeled and cut into “matchsticks”
• 1 cup cucumbers (peel if desired, cut in half lengthwise, scrape out seeds, then cut into half moons)
• 4 green onions (scallions) sliced thinly on the diagonal
• 1 shallot, peeled and thinly sliced
• 1/2 cup each loosely packed cilantro, mint leaves and basil leaves (roughly chopped if desired)
• 1 large handful mixed baby greens
• 3 tablespoons unsweetened almond butter
• 3 tablespoons avocado oil or extra virgin olive oil
• 3 tablespoons honey
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon sriracha
• 1 teaspoon sea salt
• 2 teaspoons freshly grated ginger (or 1/8 teaspoon ground ginger)
• 1 clove garlic, grated
• sesame seeds, red pepper flakes, or chopped peanuts

Instructions Cook Pasta, Prep Veggies:

1. Bring a large pot of salted water to boil. While waiting for water and pasta to cook, prep veggies and herbs and place them in a large bowl

Make Sauce:

1. Whisk together almond butter, oil, honey, lime, sriracha, salt, ginger and garlic. Mix until well blended, set aside

Put it all together!

1. When pasta is cooked al dente, strain in a colander, do not rinse. Place the noodles in bowl and toss with carrots, cucumbers, scallions, shallot, herb leaves and half the dressing. Serve in bowls over mixed greens, with additional dressing to taste. Garnish with additional options if desired. Serve!

13. Vegan Wraps with Hummus

Vegan Wraps with Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Enjoy tasty, hearty rainbow vegan hummus wraps for a lunchtime treat. Make this versatile, fast, easy recipe for vegan wraps in minutes and enjoy with your favorite dressing.

Ingredients

• 1/2 cup purple cabbage (shredded)
• 2 carrots
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 avocado
• 4 whole grain wraps
• 7 oz or 200 g hummus (see notes)
• ¼ cup tahini paste
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 tbsp sesame oil
• 1/4 tsp salt
• 1 tbsp water + more if needed (up to 1/4 cup)

Instructions Prep the veggies

1. Prep and cut up your fresh veggies into thin strips. You can also go for thin strips or thicker chunks for more crunch. Alternatively, you can shred them.Remember to peel the carrots and deseed your peppers.

Assemble the wraps

1. Spread your hummus (homemade or store-bought) onto the wrap. Put a generous layer over about half the wrap, leaving plenty of space to fold in the sides and roll it all up.
2. Next, layer up the veggies on top of the hummus. Don’t be afraid to pile them up so you’ve got a really good-size wrap. But try not to cram so many in that you can’t roll it up!
3. Now wrap! Watch the video for my effective but easy wrap technique, or keep reading for an overview.Start by folding in the sides of your tortilla wrap, each about a third of the way across so they’re close but don’t touch. You should still see some of the fresh vegetables peeking out between the folded sides.Next, keep the sides folded in with your fingers, and use your thumbs to lift and fold the bottom flap up and partially over the sides. Then continue to wrap tightly until the wrap is a neat, secure little bundle with no visible filling.
4. And lastly, slice it in half so you’ve got two beautiful vegan (and vegetarian) wraps ready to eat.

Make the tahini dressing

1. Add tahini paste, maple syrup, lemon juice, sesame oil and salt in a cup of a food processor or blender and pulse until smooth. Gradually add water until it reaches the right consistency. Enjoy the wraps with the sauce!

14. Italian Pasta Salad

Zesty Italian Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’]

Zesty Italian Pasta Salad is a hearty vegetarian side that’s loaded with Mediterranean ingredients, including olives and sun-dried tomatoes. This pasta salad takes less than 45 minutes to make and is perfect for a picnic, potluck, or lunch.

Ingredients

• 1 lb fusilli pasta
• 1 cup marinated baby artichokes
• ½ cup marinated sun-dried tomatoes (chopped with 3-4 tablespoons of the marinate juice)
• ½ cup pitted kalamata olives (halved)
• ½ cup crumbled feta
• ¼ cup red onion (minced)
• ¼ cup basil (cut into ribbons, plus more for garnish)
• ½ cup olive oil
• 1 tsp garlic powder
• kosher salt
• fresh ground pepper

Instructions

1. Cook the pasta – First, cook fusilli pasta in salted boiling water until al dente, strain, and set aside to cool.
2. Mix the Ingredients – While the pasta noodles cook, mix the ingredients. In a medium-sized mixing bowl, add the artichokes in its juices, sun-dried tomatoes in its juices, kalamata olives, onions, olive oil, garlic powder, salt, and pepper to taste. Stir until well mixed.
3. Fluff the Pasta – Lightly fluff the pasta until cooled and transfer to a large mixing bowl.
4. Mix the Final Product – Gently stir in the olive oil and ingredients mixture. Then, fold in the feta and basil. Stir all of the ingredients until well mixed, but not mushy. Let the pasta chill in the fridge for at least an hour, then transfer to a serving bowl.

15. Curried Quinoa Apple Salad

Curried Quinoa Apple Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry quinoa
• 2 cups water or vegetable broth
• 2 medium apples, diced (about 2 cups)
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/3 cup dried cranberries or raisins
• 1 tablespoon curry powder (adjust to taste)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt (or to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro or parsley
• 1/3 cup plain yogurt or Greek yogurt (optional for creaminess)

Instructions

1. 1. Rinse quinoa under cold water; drain.
2. 2. In a medium saucepan, combine quinoa and water; bring to a boil. Reduce heat, cover, and simmer 15 minutes until quinoa is tender and liquid is absorbed. Remove from heat and let stand 5 minutes; fluff with a fork.
3. 3. While quinoa cooks, dice apples, and finely chop red onion and celery.
4. 4. In a large bowl, whisk together curry powder, cumin, salt, pepper, lemon juice, and olive oil to make a dressing.
5. 5. Add the cooked quinoa to the dressing; toss to coat evenly while still warm.
6. 6. Add diced apples, onion, celery, cranberries, and cilantro; toss to combine. If using yogurt, fold in now for creaminess.
7. 7. Taste and adjust seasoning if needed. Chill for 15–20 minutes to blend flavors, then serve either cold or at room temperature.

16. Vegan Garlic Teriyaki Tofu

Vegan Garlic Teriyaki Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz (400 g) firm tofu, pressed and cut into 1-inch cubes
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil for frying
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce or tamari
• 1/4 cup mirin
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup or brown sugar
• 1/4 cup water or vegetable broth
• 2 cups mixed vegetables (optional; such as broccoli florets, bell pepper strips, and snap peas)
• 1 teaspoon sesame oil (optional)
• Sesame seeds and sliced green onions for garnish (optional)

Instructions

1. 1. Prepare and measure the ingredients: press the tofu for at least 15 minutes, then cut into 1-inch cubes and toss with cornstarch to lightly coat.
2. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until all sides are golden and crisp, about 6–8 minutes. Transfer to a plate.
3. 3. In the same pan, add a little more oil if needed. Add minced garlic and grated ginger; sauté 30 seconds until fragrant. If using vegetables, add them now and stir-fry until crisp-tender, about 3–5 minutes.
4. 4. In a bowl, whisk together soy sauce (or tamari), mirin, rice vinegar, maple syrup, and water to make the teriyaki sauce. Pour into the pan and simmer 1–2 minutes until slightly thickened.
5. 5. Return the tofu to the pan and toss to coat with the sauce. Cook 1–2 minutes to heat through.
6. 6. Taste and adjust seasoning if needed. Garnish with sesame seeds and sliced green onions, and serve with rice or noodles.

17. Quinoa Chickpea Salad

Quinoa Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

This quinoa chickpea salad is loaded with fresh ingredients and flavor! It’s delicious, and best of all, incredibly easy to make.

Ingredients

• 4 cups quinoa (cooked (1 cup uncooked, rinsed and cooked according to package directions))
• 1 red bell pepper (diced)
• 1 large cucumber (diced)
• 2 shallots (finely diced)
• 1 can (14.5 oz chickpeas)
• ½ cup feta cheese (crumbled)
• ½ cup green olives (halved)
• 3/4 cup parsley (chopped)
• ¼ cup olive oil
• Juice of 1 lemon
• 2 tablespoons rice vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Wash and dice the cucumber, bell pepper, and shallots.
2. Rinse and drain the chickpeas.
3. With your hands, crumbles the feta cheese into small pieces.
4. Cut the green olives in half and finely chop the parsley.
5. Add all the ingredients to a large salad bowl.
6. In a small bowl, add all the dressing ingredients.
7. Mix well to combine everything.
8. Pour the dressing over the salad, and mix to combine all the ingredients.
9. You can serve it immediately or wait 1 hour for the flavors to develop.

18. White Bean Salad

White Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 people’]

This easy and healthy Mediterranean-inspired white bean salad is packed with creamy Cannellini beans, fresh herbs, vegetables, and a zesty Mediterranean salad dressing. It’s fresh, satisfying, and vibrant! Serve it for a quick lunch, bring it to a backyard barbecue, or meal prep it for the whole week ahead.

Ingredients

• 45 oz canned cannellini beans
• 1/2 cup Kalamata olives (Black or green olives make delicious additions as well!)
• 1 English cucumber (chopped – Persian (mini) cucumbers are another option.)
• 1 cup cherry tomatoes
• 1/2 cup pepperoncini (thinly sliced – Omit the pepperoncini if you are sensitive to spice.)
• 1/2 small red onion (thinly sliced – If you don’t have red onion, add shallots or spring onions for a similar flavor.)
• 1/4 cup fresh parsley (minced – Flat-leaf or curly parsley. You can also add fresh basil.)
• 4 oz feta cheese (Another salty and crumbly cheese variety you can try is cotija cheese.)

Instructions

1. PREPARE THE VINAIGRETTE: In a Mason jar, shake all ingredients for the Mediterranean dressing until fully emulsified. Store it in the fridge for up to a week, making sure to let it come to room temp and shake again before using.
2. PREPARE THE SALAD: In a large salad bowl, combine all the ingredients for the salad and then drizzle the dressing over the salad and gently toss everything together. NOTE: Make sure to use just enough of the salad dressing (about 3-4 tablespoons) to coat the beans and veggies without making them soggy.

19. Mason Jar Thai Chopped Salad

Mason Jar Thai Chopped Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 Mason Jars’]

This mason jar Thai chopped salad has colorful and fresh ingredients, a flavorful dressing, and a convenient storage process that allows for quick and easy eating. There is no cooking required for this recipe and you can make a handful of these jars to eat all week.

Ingredients

• 7 cups baby kale, chopped
• 2 red bell peppers, diced
• 3 cups shredded carrot
• 2 cups frozen edamame, thawed
• 1 cup cilantro, chopped
• Cashews, optional
• 2 garlic cloves
• ⅓ cup olive or canola oil
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey or maple syrup
• 3 tablespoons lime juice
• 3 tablespoons water
• Pinch of red pepper flakes, optional

Instructions Wash and Chop the Veggies

1. Wash and dry all of your veggies and greens thoroughly. I recommend doing this an hour or so ahead of time to ensure all of the ingredients are dry.
2. Roughly chop the baby kale, dice the peppers into ½-inch pieces, and finely chop the cilantro. Get your other ingredients into bowls ahead of the layering step.

Prepare the Dressing

1. While your veggies are drying, you can prepare the dressing. Peel the garlic and mince it finely, adding it directly to an extra mason jar. Add the oil, sesame oil, soy sauce, rice vinegar, honey, and lime juice to the mason jar. Seal the lid tightly and shake until well combined. Set aside.

Layer the Salads

1. Line your mason jars on the counter. First add the dressing. Use about 3 tablespoons in each jar. Next add the edamame, peppers, and carrots. Top the veggies with kale and cilantro. and a sprinkle of cashews.

Garnish and Enjoy Later!

1. Sprinkle the salad with cashews. If you’re not going to eat the salad for a day or two, wait to add the cashews until a few hours before you eat or they will lose their crunch. Place the lids on the jars, tighten, and pop them in the fridge for a quick and easy meal all week long.

20. Oil-Free Chickpea Salad

Vegan Garbanzo Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 to 6’]

This quick 15-minute vegan garbanzo bean salad has it all! Smooth and creamy with crowd-pleasing flavors, it’s an easy, oil-free, and budget-friendly meal you can throw together anytime you need a healthy meal or snack.

Ingredients

• 2 (15-ounce) cans of garbanzo beans, drained and rinsed
• 1 medium red bell pepper, diced
• 1 large tomato, diced
• 2 ribs of celery, diced
• 1 dill pickle, diced
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• ½ teaspoon of salt
• 1 teaspoon of paprika
• 1 tablespoon of yellow mustard

Instructions

1. In a medium bowl, mash the garbanzo beans with a fork or potato masher until the beans are smooth.
2. Add all other ingredients and mix in until thoroughly combined.

21. Veggie Pesto Pasta with Zucchini and Asparagus

Veggie Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Veggie Pesto Pasta is a flavorful, nutritious weeknight dinner that comes together in just 25 minutes. This bright and zesty vegetarian dish features al dente pasta, zucchini, and asparagus tossed in herby pesto, lemon juice, and zest.

Ingredients

• 2 tbsp olive oil (plus more if necessary)
• 1 garlic clove (pressed)
• 1 bunch asparagus (trimmed and cut into 1-inch pieces on the bias)
• 1 zucchini (thinly sliced)
• Kosher or sea salt (to taste)
• Freshly cracked black pepper (to taste)
• 1 lb short pasta
• 8 tbsp homemade or store-bought pesto
• 2 tbsp lemon juice ( about half a lemon)
• 2 tsp zest (about half a lemon)
• Parmigiano-Reggiano (grated)

Instructions

1. Cook asparagus – In a large pan, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add asparagus and cook until tender, about 8 minutes. Occasionally turn to ensure the asparagus cooks evenly. Season with salt and pepper to taste. Remove from the pan onto a plate.
2. Cook zucchini – Add more oil to the pan if necessary and add sliced zucchini, turning over halfway through. Cook until the zucchini is just cooked through and starting to turn golden on both sides, about 6-8 minutes depending on the thickness of the zucchini. Season with salt and pepper to taste. Cook in batches if necessary and place on a plate.
3. Cook pasta – Cook the pasta while the vegetables cook. In a large pot, bring salted water to a rolling boil over medium-high heat. Add pasta to the water and cook until al dente per the packaging instructions. Reserve a cup of pasta water and drain the pasta.
4. Mix ingredients – In a large pan over very low heat, add the pasta, pesto, lemon juice, and lemon zest. Toss with the pasta water about a quarter cup at a time, until the pasta sauce reaches a silky consistency. You don’t have to use all of the pasta water and the amount necessary will depend on the thickness of the pesto. Toss the pasta until it is coated in the pesto sauce and turn off the heat. Season with salt and pepper to taste and fold in the asparagus and zucchini, reserving a few pieces of each for garnish.
5. Serve – Serve immediately with fresh grated cheese and garnish with zucchini slices and asparagus.

22. Black Bean Quinoa Salad

Black Bean Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn kernels (frozen or fresh, thawed if frozen)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice, fresh
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 avocado, diced (optional, for serving)

Instructions

1. 1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water; bring to a boil, then reduce heat to a simmer, cover, and cook 15 minutes until quinoa is tender and water is absorbed. Remove from heat and let stand 5 minutes; fluff with a fork.
2. 2. While the quinoa cooks, drain and rinse the black beans; if using canned corn, drain well; thaw frozen corn if needed.
3. 3. In a large bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, halved cherry tomatoes, red onion, and cilantro.
4. 4. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the salad and toss to coat evenly.
5. 5. Taste and adjust seasoning with more salt or lime juice as desired.
6. 6. If using avocado, gently fold it into the salad just before serving or top the salad with avocado slices.
7. 7. Serve immediately or refrigerate for 30 minutes to let flavors meld; this salad can be served chilled or at room temperature.

23. Instant Pot Mexican Quinoa Bowl

Instant Pot Quinoa Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT10M · Yield: [‘4’]

Easy one pot Mexican quinoa bowl- Healthy, hearty and full of good stuff! Super Nutritious, Vegan, perfect for a quick lunch or a light dinner

Ingredients

• 1 Cup Quinoa (Uncooked,Washed)
• 1 Cup black beans (Canned or pressure cooked)
• 1 cup Bell Peppers (Red, Green & yellow, Diced)
• 1 cup Corn Kernals
• 1/2 cup Enchilada Sauce
• 1 Cup Water
• 1 tablespoon Olive Oil (optional)
• Salt (if needed)

Instructions

1. Add the Bell Peppers,Corn Kernals,Cooked Black Beans & Quinoa to the inner pot of the instant pot.
2. Add Salt ,Water, and Enchilada Sauce. Give it a stir.
3. Close the lid and select PRESSURE COOK for 4 minutes on HIGH pressure with the pressure valve in the sealing position.
4. 5 NPR- After 4 minutes of pressure cooking are over,Let the pressure release naturally for 5 minutes, after which quick release the pressure.
5. Open the pot,Fluff the quinoa with a fork and serve hot.

24. Lemon Ricotta Pasta

Lemon Ricotta Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘5’, ‘5 people’]

This Lemon Ricotta Pasta is packed with fresh, delicious flavors and takes less than 20 minutes from start to finish! A perfect vegetarian dish for meatless Monday or any day of the week!

Ingredients

• 1 lb tortiglioni pasta (see ingredient notes above for substitutions)
• 1 cup ricotta cheese, full fat
• 1 lemon, juice and zest
• 1/4 cup olive oil
• 1/4 cup grated or finely shredded parmesan (freshly grated is best)
• 1 tsp white truffle oil (optional)
• pinch of red pepper flakes
• salt & pepper
• fresh basil, thinly sliced
• grated parmesan (for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, usually about a minute less than package instructions. Turn off the burner and reserve 1 cup of the starchy pasta water. Then drain pasta in a colander. (Do not rinse the pasta.)
2. While the pasta is cooking combine ricotta, lemon juice and zest, olive oil, parmesan cheese, truffle oil (if using), a pinch of red pepper flakes and a pinch of salt and black pepper. Stir until well combined.
3. After draining the pasta immediately add back back to the pot and place on the warm (but not lit) burner. Immediately stir in ricotta lemon mixture and about 1/2 cup of the reserved pasta water. Continue to stir over the warm burner for a few minutes until the mixture is heated through and creamy. Add additional pasta water to thin out the sauce if needed. Taste and add additional salt & pepper as necessary.
4. Top the pasta with thinly sliced basil and grated parmesan cheese. Enjoy!

25. Roasted Cauliflower Crunch Salad with Lemon Tahini Dressing

roasted cauliflower crunch salad with lemon tahini dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT27M · Yield: [‘5’]

This roasted cauliflower crunch salad with lemon tahini dressing is so good.

Ingredients

• 1 head cauliflower – cut into tiny florets
• 1 can chickpeas – drained
• 2 medium carrots – roughly chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon avocado oil
• juice from 1 lemon
• 1 tablespoon maple syrup
• 3 garlic cloves – minced
• 1 tablespoon miso or sub soy sauce
• ½ cup water
• ½ cup tahini
• 10 celery stalks – finely chopped from about 1 small celery bunch
• 1 cup slivered almonds sub any nut or seed
• 1 2 oz jar capers – drained can omit but these add such a good flavor
• 1 bunch parsley – finely chopped

Instructions

1. Preheat oven to 425 degrees. Add cauliflower, chickpeas and carrots to a sheet pan lined with parchment paper. Toss in oil and spices. Bake for 30-35 minutes until veggies have started to brown.
2. Mix together tahini dressing ingredients.
3. Mix together cauliflower, chickpeas and carrots with the tahini dressing, celery, almonds and capers in a large bowl.

26. Asparagus, Pea, and Chickpea Spring Pasta Salad

Creamy Lemon Spring Pasta Salad Recipe (with Asparagus) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) pasta (farfalle, penne, or fusilli)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas (or thawed frozen peas)
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Zest of 1 lemon
• 2–3 tablespoons fresh lemon juice
• 1/3 cup plain Greek yogurt or sour cream
• 1/4 cup grated Parmesan cheese (plus extra for serving, optional)
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. 1) Bring a large pot of salted water to a boil and cook the pasta until al dente; reserve 1/2 cup of the cooking water, then drain.
2. 2) While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add asparagus and sauté 3–4 minutes until crisp-tender; add garlic and cook 30 seconds more.
3. 3) In a small bowl, whisk together lemon zest, lemon juice, yogurt, Parmesan, salt, pepper, and red pepper flakes (if using).
4. 4) In a large bowl, combine the drained pasta, asparagus, peas, and chickpeas. Pour the dressing over and toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
5. 5) Stir in chopped parsley and adjust seasoning. Serve warm or at room temperature with extra Parmesan if desired.

27. Spiced Chickpea Grain Bowls and Creamy Tahini Dressing

Spiced Chickpea Grain Bowls and Creamy Tahini Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘4’]

Simple yet delicious, these vegan & gluten free grain bowls nourish your body and your taste buds.

Ingredients

• 1 Tbsp shallot-infused olive oil ((or: 1 Tbsp neutral oil +1 tsp onion powder))
• 2 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp coriander
• 1/4-1/2 tsp crushed red pepper ((optional) )
• 2 (15 oz) cans chickpeas ((drained and rinsed))
• salt and pepper to taste
• 1/4 cup tahini
• 1 Tbsp garlic-infused olive oil ((or: 1 Tbsp neutral oil + 1 tsp garlic powder))
• juice of 1 lemon
• 3-5 Tbsp cold water
• salt and pepper to taste
• 1 cup quinoa ((rinsed))
• 5 oz baby arugula ((rinsed (or: baby spinach)))

Instructions

1. Preheat: Preheat the oven to 375 degrees F.
2. Prep: Cook the quinoa according to package directions. I like to use my rice cooker.
3. Roast: On a lined large baking tray, toss chickpeas with 1 Tbsp oil as well as the paprika, cumin, coriander, crushed red pepper, salt, pepper and onion powder (if using). Allow to roast in the oven for 25-40 minutes, shaking the pan once to evenly cook.
4. Whisk: For the dressing, whisk the tahini, olive oil, and lemon together. This mixture should become thick. Continue to whisk while slowly adding cold water 1 tablespoon at a time until it reaches creamy dressing consistency (For me this is 3-5 Tbsp but it may differ for you). Add salt and pepper to taste. Place dressing in the fridge until serving time.
5. Assemble: Assemble the chickpea grain bowls using roughly 1/4 each of the quinoa, roasted chickpeas, and arugula. Top each bowl with roughly 1/4 of the dressing.
6. Store: To store leftovers, quinoa can be combined with chickpeas. Store arugula and dressing separate from other ingredients. The chickpeas and quinoa can be kept in the fridge 3-4 days, while the dressing can be kept up to 2 weeks. Arugula or spinach can remain fresh in the fridge up to 6 days. Chickpeas and quinoa can be kept in the freezer 2-3 months. I do not recommend you freeze the dressing or arugula.

28. Quinoa Edamame Salad

Quinoa Edamame Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘2’]

Hearty Quinoa Edamame Salad with a Lemon thyme dressing

Ingredients

• 3/4 Cup Edamame (Cooked)
• 1 Cup Cooked Quinoa (Cooked & Cooled)
• 1/2 Cup Cherry Tomatoes (halved)
• 1/2 Cup Cucumber (cubed)
• 1 Cup Purple Cabbage (Shredded)
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1 tsp Thyme
• 1 tsp Garlic Powder
• 1 tbsp Maple syrup (Or Honey)
• 1 tsp Salt (or as per taste)
• 1/4 tsp pepper

Instructions

1. Cut the Cherry tomatoes into half.
2. Shred the cabbage and Cut the cucumber into 1/2 inch cubes.
3. Add the Edamame, Quinoa, Cherry Tomatoes, Cabbage and Cucumber to a big bowl
4. Add all the dressing ingredients into a bowl or a jar.Mix it well.
5. Add to the salad.Give it a mix and serve.

29. Parmesan Vegetable Pasta

Creamy Parmesan Vegetable Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: 12

Creamy Parmesan Vegetable Pasta Salad has lots of garden fresh veggies like zucchini, summer squash, cucumbers, tomatoes, bell peppers, and artichoke.

Ingredients

• 2/3 cup Extra Virgin Olive Oil
• 1/3 cup Red Wine Vinegar or White Wine Vinegar
• 1 cup Grated Parmesan Cheese
• 1 clove Garlic
• 2 tablespoons Fresh Basil
• 1 teaspoon Rosemary
• 1/2 teaspoon Grainy Dijon Mustard
• 1/2 teaspoon Honey
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Pepper
• 16 ounces Tri-Colored Rotini, Cooked According To Package Directions
• 1 pint Cherry Tomatoes
• 1 whole Cucumber, Diced
• 1 whole Zucchini, Diced Small
• 1 whole Yellow Summer Squash, Diced Small
• 1 whole Red Bell Pepper, Diced
• 1/2 whole Red Onion, Diced
• 14 ounces Canned Artichokes Hearts, Chopped
• 4 ounces Ripe Black Olives, Sliced
• 1/2 cup Parmesan Cheese, Grated

Instructions

1. Place all ingredients into a blender or food processor. Blend until creamy and smooth.
2. Combine all ingredients in a large bowl, drizzle with Creamy Parmesan Dressing , and toss until well combined.
3. Refridgerate until cold or overnight.

30. Cucumber and Cannellini Bean Salad with Dill

Cucumber & Cannellini Bean Salad with Dill is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 Servings’]

Mix together 6 ingredients in just minutes with this no-cook bean salad recipe. Perfect for busy summer evenings when you don’t want to heat up the kitchen!

Ingredients

• 1 English cucumber, (quartered and sliced 1/4-inch thick)
• 1/4 cup red onion, (thinly sliced)
• 1 (15.5-ounce) can cannellini bean, (rinsed and drained)
• 1 tablespoon chopped fresh dill
• 1-2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly cracked black pepper, (to taste)

Instructions

1. In a large bowl, combine cucumber, red onion, rinsed beans, and dill.
2. Pour vinegar and oil over top, season with salt and pepper, and stir to combine. Taste for seasoning and add more salt and pepper if desired.

31. Falafel Bowls

Easy Falafel Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’]

Delicious and hearty ! These easy falafel bowls are served with veggies, and make the perfect vegan quick lunch.

Ingredients

• 1 can Chickpeas (drained and dried)
• 3 cloves Garlic
• 1/3 cup Chickpea Flour
• 1/2 Red Onion
• 1/2 teaspoon Cumin
• Salt + Pepper to taste
• 1 cup Cherry Tomatoes
• 2 cups Green Leaves
• 1/2 cup Tahini Sauce

Instructions

1. Set roughly chopped onion, garlic cloves and parsley in a food processor. Pulse a few times
2. Add drained chickpeas, cumin, salt and ground pepper and blend again. Blend untilgranulated texture
3. Transfer mix to a bowl and add chickpea flour. Stir very well and let it rest for 5 minutes. After that, you should be able to form the falafel bowls, add one more tablespoon of chickpea flour if needed.
4. Pressing very well with your hands, roll mixture into 14-16 falafels. Its easier to make one by one and fry them at the same time. Only there they will be hard enough. To fry them add olive oil to a heated skillet and roll them over when they get brownish in the base.
5. Place them in a paper towel to drain the excess oil.
6. Serve them with green leaves, cherry tomatoes and tahini sauce

32. Pesto Grilled Cheese

Pesto Grilled Cheese Sandwich Recipe: Quick And Easy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 Sandwiches’]

If you love pesto you’ll love these pesto grilled cheese sandwiches. They’re quick, easy, inexpensive and delicious. Great for lunch or dinner – or just a snack.

Ingredients

• 4 slices Bread (multigrain used for this particular recipe)
• 2 tablespoons Basil pesto
• 4 slices Cheese (muenster, swiss, or mozzarella are delicious)
• 2 cups Shredded cheese (cheddar or Colby jack (to add directly inside sandwiches))
• 1 cup Shredded cheese ((to add on outside of sandwiches))
• 3 tablespoons Butter (unsalted room temperature)
• 1/4 cup Sun dried tomatoes ((optional but highly recommended)!)

Instructions

1. Place the four slices of bread out on a clean dry surface. Spread one tablespoon of the basil pesto onto a piece of the bread for one sandwich.
2. Place two slices of cheese directly on top of the pesto. Now add the shredded cheddar cheese to the other slice of bread.
3. Add the sun dried tomatoes directly on top of the cheese if you are using them.
4. Pick up both pieces of the bread and gently put them together so the cheeses and pesto are on the inside of the sandwich.
5. Spread the butter all over the outside piece of bread, be sure to cover the entire slice.
6. Heat a skillet over medium heat, add 1/4 cup of the shredded cheese directly into the skillet, in a pile that is about the size of your bread.
7. Gently place the buttered side of the bread directly into the pile of cheese. While it is cooking, butter the side of the bread that is facing up, and sprinkle another 1/4 cup of cheese directly onto the butter.
8. Cook for 3-5 minutes, or until it is golden brown, then flip it over and cook another 3-5 minutes. Remove from the skillet and serve immediately.
9. Follow these steps to build and grill the other sandwich.

33. Crispy Honey Garlic Tofu

Crispy Honey Garlic Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 Servings’]

This Honey Garlic Tofu is an epic meat free recipe that combines crispy fried tofu with sweet and savory flavors of a honey garlic sauce. Top with sesame seeds and green onion for the perfect finish.

Ingredients

• 12 ounces firm or extra firm tofu
• 4 tablespoons cornstarch
• salt and pepper
• 2-3 tablespoons vegetable oil
• 3 cloves garlic sliced
• 1 teaspoon ground ginger
• 2 tablespoons soy sauce
• 1 teaspoon chili garlic paste
• 3 tablespoons honey
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1 teaspoon water
• Sesame seeds
• Green onion

Instructions

1. Press the tofu and let excess water be released. Chop into bite sized squares. Place in a large container with a lid, add cornstarch, salt, and pepper. Place the lid back on the container and shake until all the pieces of tofu are covered.
2. Heat a skillet with vegetable oil over medium heat. Once the oil is heated, add the tofu (do not let the tofu touch). Let the tofu fry until crispy and golden, flip as each side cooks. You may need to work in batches depending on how large your skillet is.
3. Once done, place the fried tofu on a wire rack to cool and remove the skillet from the heat. While the tofu is cooling make the sauce. In a small bowl whisk together the soy sauce, chili garlic paste, honey, and water. Set aside.
4. Drain the skillet of any excess oil, leaving a little to sauté the garlic and ginger. Heat the skillet over medium heat again. Once heated, add the garlic and ginger and cook until fragrant about 30 seconds to a minute. Whisk in the honey garlic sauce and let simmer.
5. While the honey garlic sauce is simmering, in a small bowl combine cornstarch and water, whisk together until well combined. Stir into the sauce and let thicken for about a minute or so. Turn off the heat. Add the fried tofu to the skillet and stir until the tofu is coated by the honey garlic sauce. Garnish with sesame seeds and green onion.

34. Kidney Bean Patties Wraps

Kidney Bean Patties Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [’12’, ’12 Patties’]

Kidney Bean Patties Wraps are protein-rich and a healthy lunchbox wrap for kids.

Ingredients

• 2 cup cooked Red Kidney Beans
• 1 medium size or 1 Cup boiled and mashed/grated potatoes
• ¼ cup of fresh coriander
• 1 small onion chopped roughly
• 1 teaspoon red chili powder (-Optional or as per taste)
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• Salt
• 1//2 – 1 cup oats powder or soya mince or bread crumbs
• Oil for shallow frying
• Wraps as required
• Lettuce leaves
• Butter
• Garlic cheese sauce/cheese sauce (- Any type of sauces)
• Sriracha sauce or chili sauce (-optional)
• Tomato ketchup

Instructions For Kidney bean patties

1. In a food processor add the cooked kidney beans, coriander, onion, cumin seeds, turmeric powder, red chili powder, coriander powder, and salt.
2. Process it until it resembles a fine mince.
3. Take the mixture to a bowl.
4. Add grated or mashed potatoes and mix everything.

5.

1. Slowly add the oats powder or soya mince or bread crumbs little by little. Give it a mix and check if you are able to form patties.
2. Add more oats powder or soya mince if required or if you feel the mixture is too wet.
3. Divide the mixture into lime size balls.
4. Form into a round shape and slightly flatten them in between your palms.
5. Refrigerate the patties for at least 30 minutes before cooking.
6. Shallow frying the patties
7. In a pan add 2-3 tablespoons of oil.
8. Once hot, add in the patties.
9. Cook it on medium on both sides.
10. Press gently with the back of a spoon and cook on both sides until done.
11. One can air fry the patties for 10 minutes at 180 Deg C.

To assemble the wrap

1. Let the patties cool completely.
2. Slightly cook the wrap on both sides.
3. Spread butter and sauces on the wrap. I use garlic cheese and sriracha sauce.
4. Then arrange some lettuce leaves in the middle.
5. Take 2 patties, and break them into 2 pieces.
6. Spread the patties on the wraps
7. Drizzle some tomato ketchup on top.
8. Grab one edge of the wrap and make a tight roll.
9. Cut this wrap into two and wrap it in foil or pack it in your lunchbox.

35. Vegan Tuna

Vegan Tuna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 people’]

Looking for a healthy and hearty sandwich filling recipe? This Vegan Tuna is satisfying and delicious! It takes just 10 minutes to prepare and it’s perfect for make-ahead lunches.

Ingredients

• 15.5 ounces canned chickpeas (garbanzo beans) (, drained and rinsed)
• 14.4 ounces canned hearts of palm (, drained and rinsed, then cut in half lengthwise.)
• 1/3 cup vegan mayo (, more to taste)
• 1/2 teaspoon granulated garlic (, more to taste)
• 1/2 teaspoon dried dill (, more to taste)
• 1/2 teaspoon sea salt (, more to taste)
• Fresh ground pepper (, to taste)
• 1 stalk celery (, finely diced)
• 1/2 small red onion (, finely diced )
• 1.5 teaspoons dulse granules (or kelp granules (see note))
• 1/2 teaspoon Old Bay Seasoning (, more to taste )
• 6-8 slices of bread ((gluten-free if preferred))
• 3-4 pieces butter lettuce (or preferred lettuce)
• 1-2 large tomatoes (, sliced (optional))
• 6-8 small pickle slices ((add to toothpick on top or put inside sandwich))

Instructions

1. In a food processor, add the chickpeas and pulse 3-5 times, or until the beans are mostly broken down, but still have texture.
2. Add the hearts of palm and pulse 3-5 times until it has a tuna-like consistency. Scape down sides in between pulses. Don’t pulse too many times or it will turn to mush.
3. In a large mixing bowl, combine mayo, garlic, dill, salt, pepper, and optional Old Bay and Dulse/Kelp granules. Now add the garbanzo bean/hearts of palm mixture and optional celery, and onions. Combine well. Taste and add more seasoning or mayo if preferred.
4. Line a slice of bread with lettuce and tomato, then spread the mixture on the other slice. Close the sandwich together and cut diagonally. Use a toothpick to secure each half and add a pickle slice on top, if preferred. Repeat with the additional sandwiches. Serve with potato chips and enjoy!

36. Cheesy Spinach Croissants

Copycat Starbucks Spinach Croissants is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: 12

A quick and easy copycat recipe of Starbucks’ delicious flaky spinach croissants. Enjoy this savory snack anytime and save money making them at home!

Ingredients

• 1 package crescent rolls
• 1 cup Mozzarella cheese
• 1/4 cup Feta cheese
• 1 cup baby spinach, chopped
• 1 egg beaten
• 1/2 cup Parmesan cheese
• 1/4 tsp. crushed red pepper
• 1/4 tsp of each Salt and pepper

Instructions

1. Preheat oven to 350°F.
2. Meanwhile, in a large bowl add spinach, feta cheese, mozzarella, red pepper, salt and pepper. Toss together until well mixed.
3. Unroll crescent dough and divide into triangles on a flat work surface.
4. Take small spoonfuls of your spinach and cheese mixture and place in the bottom part of your crescent roll dough.
5. Cover a baking sheet with parchment paper or a non-stick silicon baking mat.
6. Roll up your crescent dough, starting at the end where you placed the spinach.
7. Place each finished spinach croissant on the prepared baking sheet. Brush each roll with beaten egg. (This well create a crisp, buttery brown coating on top of each croissant).
8. Top each spinach roll with a sprinkle of grated parmesan cheese and bake for 12-15 minutes (until golden brown).

37. Hummus Tortilla Wrap

Easy Hummus Tortilla Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

Need a no-cook lunch or quick dinner for the week? Try these hummus tortilla wraps! They take just 10 minutes to make, require no cooking, and travel well!

Ingredients

• 4 large whole wheat wraps
• 2 cups of your favorite hummus
• 2-3 cups of shredded lettuce
• 2 whole roasted red bell peppers (sliced thinly)
• 1 cup of grated carrots
• 1 cup of alfalfa sprouts
• 1 avocado, (thinly sliced)
• 1 red onion, (sliced)

Instructions

1. Lay out each wrap and spread about ¼ or ½ cup hummus on each top near the center so you can roll it up.
2. Layer the rest of the veggies in the order listed in the ingredients. Enjoy!

38. Kale Tortilla Salad with Jalapeno-Lime Dressing

Kale Tortilla Salad with Jalapeno-Lime Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups kale leaves, stems removed and torn into bite-sized pieces
• 4 small corn tortillas, cut into 1/4-inch strips
• 1 tablespoon olive oil (for toasting tortilla strips)
• 1 cup canned black beans, drained and rinsed (optional)
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced (optional)
• 2 tablespoons chopped fresh cilantro (for dressing)
• 1/4 cup fresh cilantro leaves, chopped (for garnish, optional)
• 1/4 cup cotija or queso fresco, crumbled (optional)
• 1 jalapeño pepper, seeded and minced
• 3 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey or maple syrup
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste

Instructions

1. 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Toss tortilla strips with 1 tablespoon olive oil and a pinch of salt; spread in a single layer. Bake 8–10 minutes, turning once, until crisp. Let cool.
2. 2. Rinse and dry kale; remove stems and tear leaves into bite-sized pieces; place in a large bowl.
3. 3. In a small bowl, whisk together minced jalapeño, lime juice, 2 tablespoons olive oil, honey, minced garlic, and 2 tablespoons chopped cilantro. Season with salt and pepper to taste.
4. 4. Add black beans, corn, cherry tomatoes, red onion (if using), and avocado to the kale. Drizzle with dressing and toss to coat.
5. 5. Add tortilla strips and crumbled cotija (if using). Garnish with fresh cilantro leaves (and additional cotija if desired). Serve immediately.

39. Instant Pot Lentil Curry

Instant Pot Lentil Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT28M · Total: PT53M · Yield: [‘4’]

Instant Pot Lentil Curry is a rich and healthy meal. Not only are lentils packed with protein, fibre, iron and folate, but lentils are also both delicious and low-calorie.

Ingredients

• 2 cups of red lentils
• 1 large onion
• 2 cloves of garlic
• 1 tbsp minced fresh ginger
• 1 can (28 oz diced tomatoes)
• 1 can (13,5 oz coconut milk)
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1 tsp turmeric
• Salt and pepper to taste
• Garnish with cilantro and lime if desired

Instructions

1. In the Instant Pot, press sauté, and add oil. Once hot, add the onion, ginger and garlic and cook for 5 minutes.
2. Add all the rest of the ingredients. Salt and pepper. Cover and select the high-pressure function. Set the cooking time to 18 minutes.
3. Let the pressure release naturally for 10 minutes, then vent to release the pressure completely, and remove the cover. Mix well. Adjust seasoning.
4. Serve with rice.
5. Garnish with cilantro and lime if desired

40. Vegan Lunch Wrap

Vegan Lunch Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large whole wheat tortillas (10-inch)
• 1 can (15 oz) chickpeas, drained and lightly mashed
• 1/2 cup hummus
• 1 cup diced bell peppers (mixed colors)
• 1 cup zucchini, sliced into thin strips
• 2 cups fresh spinach leaves
• 1/2 cup corn kernels (frozen or canned, drained)
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional hot sauce to taste

Instructions

1. 1. Prepare and measure ingredients: drain chickpeas and lightly mash; slice avocado; rinse greens; measure hummus, lime juice, cilantro, and spices.
2. 2. Preheat the oven to 400°F (200°C). Toss the bell peppers and zucchini with olive oil, cumin, smoked paprika, salt, and pepper; spread on a baking sheet and roast 12–15 minutes until tender and caramelized.
3. 3. While vegetables roast, warm the chickpeas: heat a skillet over medium and add a small amount of olive oil. Add the mashed chickpeas and lime juice; cook 2–3 minutes, mashing slightly and warming through. Season with a pinch more cumin, salt, and pepper.
4. 4. Assemble the wraps: lay a tortilla on a flat surface; spread with about 1–2 tablespoons hummus in the center. Top with spinach, chickpeas, roasted peppers and zucchini, avocado slices, red onion, corn, and cilantro. Drizzle with a little lime juice.
5. 5. Roll each wrap tightly: fold in the sides and roll from the bottom up. If desired, toast in a dry skillet for 1–2 minutes per side to seal and warm.
6. 6. Serve: cut wraps in half and serve immediately. Store leftovers wrapped in the fridge for up to 2 days.

41. Kale Chickpea Salad

Easiest Kale Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 4

Ingredients

• 1 large bunch of raw kale
• 1 small red onion
• 1 can of chickpeas (540 ml)
• 1/2 cup of grated parmesan cheese
• 1/3 cup of chopped walnuts
• 1/4 cup of extra-virgin olive oil, or avocado oil
• 1 tsp of lemon zest
• 1/4 cup of lemon juice, about the juice from one lemon
• 1 tbsp of maple syrup, you can also use honey
• 1 tbsp of dijon mustard
• pinch of sea salt and black pepper
• 1/4 tsp of garlic powder, optional

Instructions

1. Add the chopped kale to a large bowl and massage with a drizzle of olive oil and a small pinch of salt. Set aside.
2. Slice your onion into thin slices and add to your bowl of massage kale.
3. Next, drain and rince your chickpeas and also add your large bowl, followed by the walnuts.
4. In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, maple syrup, dijon mustard, salt, pepper (and garlic powder if you wish).

42. Grilled Green Goddess Wraps

Grilled Green Goddess Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT4M · Total: PT4M · Yield: 2

No more boring lunches! These Grilled Green Goddess Wraps are full of green goodness and nutrition with a lima bean spread, broccoli, and hearts of palm! Gluten-free, nut-free, and vegan, these wraps are a healthy recipe that’s school or work friendly and freezable!

Ingredients

• Lima Bean Spread:
• 1 Cup Cooked Baby Lima Beans
• 2 TB Nutritional Yeast
• 2 TB Chopped Parsley
• 1/2 Tsp Minced Garlic
• 1/2 Tsp Onion Powder
• 2 Tsp Fresh Lime Juice
• 2 Tsp White Balsamic Vinegar
• Wraps:
• 2 Large Gluten-free Vegan Wraps
• 1 Cup Raw Broccoli (sliced lengthwise)
• 2 Whole Hearts of Palm (sliced lengthwise)

Instructions

1. In a food processor, blend together all the lima bean spread ingredients until you get a thick hummus texture.
2. Take one wrap and lay it out flat. Spread 1/3 cup (half the lima bean spread) on 2/3s of the wrap. Then take about half the raw sliced broccoli and layer that on top of the spread. Take on of the sliced whole hearts of palm and so the same.
3. Roll the wrap like a burrito, tucking in the ends.
4. Heat a grill pan over high heat and grill the wrap, seam side down first, for about 2 minutes. Flip the wrap over and grill the other side for another 2 minutes.
5. Repeat this process for the other wrap(s).

43. Buffalo Tofu Wrap with Vegan Ranch

Buffalo Tofu Wrap with Easy Vegan Ranch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 wraps’]

This flavorful buffalo tofu wrap is perfect for lunch or dinner with crisp buffalo tofu, crunchy romaine and carrots, and creamy avocado and ranch. Yum!

Ingredients

• 16 oz block extra firm tofu (drained and pressed)
• 1/3-1/2 cup cornstarch
• 1/3 cup non-dairy milk (unsweetened, plain)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup buffalo sauce
• 2-3 cups romaine (chopped)
• 1/2 cup shredded vegan cheddar (such as Follow Your Heart)
• 1/2 cup matchstick carrots
• 1 avocado (sliced)
• 4 large tortillas (or gluten-free wraps)
• 1 cup unsweetened almond milk yogurt (plain)
• 2 tbsp lemon juice (fresh if possible)
• 1 tbsp vinegar
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp fresh dill (minced, or 1 tsp dried)
• 1 tbsp fresh parsley (minced, or 1 tsp dried)

Instructions

1. Preheat oven to 400F/204C.
2. Slice tofu into 3-4 inch long pieces, ~1.5-2 inches thick. I had about 12-14 strips.
3. Place your cornstarch on a plate and mix in garlic powder and salt. Add the milk to a bowl. Dip your tofu in the milk and then the cornstarch.
4. Layer your tofu pieces on a parchment lined sheet and bake for 25 minutes, flipping halfway through. Tofu should have a crispy outer coating. Air fryer option:Layer your tofu evenly in the basket and air fryer for 10 minutes. Flip tofu and cook for another 5 minutes or as long as needed to make your tofu crispy on the outside.
5. Place your buffalo sauce in small bowl and dip each tofu piece with a fork into the buffalo sauce. Let sauce drain off tofu for a moment before replacing it back to the baking sheet.
6. Bake tofu for an additional 5 minutes. (Or air fry for another 2-3 minutes)
7. Arrange wrap with a layer of vegan ranch in the center, spread horizontally. (You can use a store bought one like Follow Your Heart of make your own like the one listed here). Add romaine, carrots, cheese, and avocado in the center. Finally layer 3 blocks of buffalo tofu in the center (with some overlap between blocks).
8. Begin rolling by lifting the lower part of the tortilla over the top while pulling up the ends into the center. Tuck the contents into the tortilla tightly and continue rolling until tortilla is closed.
9. Optional: Grill your tortilla on a grill pan or regular pan for a few minutes for a crisp outer layer.

Easy Healthy Vegan Ranch

1. In a small bowl, mix together all ingredients until combined.

44. Curried Chickpea Salad Sandwiches

Curried Chickpea Salad Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’]

This Curried Chickpea Salad Sandwich recipe is easy to make and perfect for lunch! It’s vegan, gluten free, dairy free, and full of flavor.

Ingredients

• 2 15 oz. cans chickpeas (drained and rinsed)
• 1 loaf gluten free bread (or regular bread if not gluten free)
• 1-2 tomatoes
• 1 cup lettuce (or greens of choice)
• 1/2 cup microgreens (or sprouts)
• 1/3 cup vegan mayo (can use regular mayo if not vegan)
• 1 Tbsp. Dijon mustard
• 2 cloves garlic
• 2 1/2 Tbsp. lemon juice
• 2 1/2 Tbsp. curry powder
• 1/4 tsp. cayenne pepper (optional)
• 1/4 tsp. kosher salt
• 1/8 tsp. pepper

Instructions For The Sandwich:

1. Drain and rinse 2 15 oz. cans of chickpeas. Place chickpeas in large bowl.
2. Cut 1-2 tomatoes into slices.
3. Lightly toast a few slices of bread.

For The Dressing:

1. Combine ⅓ cup vegan mayo (or regular mayo if preferred), 1 Tbsp. Dijon mustard, 2 ½ Tbsp. lemon juice, 2 ½ Tbsp. curry powder, ¼ tsp. cayenne pepper (optional), ¼ tsp. kosher salt, and ⅛ tsp. pepper in a small bowl. Stir until completely combined with a fork or small whisk.
2. Grate 2 cloves of garlic into the dressing with a Microplane or small grater (you can mince the garlic cloves finely if you do not have a Microplane) and stir until completely combined.
3. Mash the chickpeas with a potato masher. The chickpea mixture can remain ‘halfway mashed’ or completely mashed to create a spread.
4. Place a few lettuce leaves (or greens of choice) on a slice of toasted bread. Add a few slices of tomato. Add desired amount of the curried chickpea salad on top of the tomatoes and finish with some microgreens or sprouts.
5. Top with the other slice of bread. Cut the sandwich in half and serve.Alternately, you can serve the chickpea salad in a wrap, in lettuce cups, or as a dip.

45. Butternut and Beetroot Salad

Butternut and Beetroot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘2’, ‘2 servings’]

This butternut and beetroot salad is a delicious lunch idea, combining perfectly roasted vegetables with creamy cheese and a maple dressing.

Ingredients

• 3 cups butternut squash (peeled, diced)
• 2 cups beetroot (diced)
• 1 mozzarella ball (torn into small pieces)
• large handful arugula / rocket (or other lettuce)
• large handful coriander (or parsley)
• 2 tbsp pumpkin seeds
• 1 tsp dried thyme
• 2 tbsp extra virgin olive oil
• 1 tsp apple cider vinegar (optional, or white distilled vinegar)
• 1 garlic clove (minced or finely diced)
• 1 tsp maple syrup
• pinch salt
• pinch black pepper (optional)

Instructions

1. Preheat the oven to 180C and line a baking tray with parchment paper (if required).
2. Add the butternut squash and beetroot to the tray, drizzle with olive oil and sprinkle over the thyme. Toss to coat the vegetables. Bake for 30-40 minutes, until fork tender. Set aside to cool.
3. Make the dressing by combining all the ingredients. Taste test, and add more maple syrup, vinegar or garlic to preference.
4. Combine the salad ingredients in your bowl and drizzle over the dressing.

46. Mexican Cauliflower Burrito Bowl

Easy Vegetarian Veggie Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Veggie burrito bowls with cauliflower rice are the perfect healthy lunch option that can be quickly assembled to take on the go or eat at home! All the flavors and simple ingredients as a burrito served up in a bowl!

Ingredients

• 1 small red onion (diced small)
• 1 medium red or orange bell pepper (diced small)
• ½ jalapeno (deseeded and diced small)
• ½ cauliflower head (about 5 cups grated)
• 1 teaspoon grapeseed oil (sunflower or other neutral oil)
• 1 cup corn (fresh)
• 1 teaspoon fresh lime juice
• 2 tablespoons cilantro (chopped)
• Salt and freshly ground black pepper (to taste)
• 1 can vegetarian refried beans
• 2 tablespoons cilantro (chopped)
• 1 cup salsa
• 1 avocado (diced)
• ½ cup shredded cheese
• 4 cups lettuce leaves (torn)
• 1 cup cherry tomatoes (cut in half)
• sour cream and lime wedges (optional)

Instructions Prep veggies

1. Cut up the cauliflower into large chunks. Working in small batches, place the cauliflower in a food processor and pulse in short bursts until it’s in small pieces similar to rice.
2. Heat the oil in a large skillet. When hot, add the red onion, red bell pepper and jalapeno and cook until it is slightly softened,
3. Add the cauliflower and fresh, cook for 3-5 minutes or until it is heated and slightly tender. Don’t overcook it. When it is ready, stir in the lime juice and cilantro. Add salt and pepper to taste.
4. Heat the beans to add to the burrito bowl.

Assemble the bowls

1. Start with lettuce, followed by the cauliflower rice and refried beans. Add salsa, avocado, cheese and cherry tomatoes. Garnish with cilantro, sour cream and lime wedges if desired.

47. Stir-Fry Rice Vermicelli Noodles

Stir-fry Rice Vermicelli Noodles (Fried Bee Hoon) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Featuring chewy vermicelli and vegetables cooked in a umami, flavor-packed sauce, this fried rice vermicelli is comfort food at its best. Ready in 30 minutes and requires minimal prep, this dish makes the perfect fuss-free weeknight dinner.

Ingredients

• 8 oz dried rice vermicelli
• 2 small shallots (thinly sliced )
• 3 cloves garlic (minced )
• 1 medium carrot (julienned )
• 2 cups shredded cabbage
• 1 cup bean sprout
• 2 tablespoon soy sauce (or tamari/shoyu (use gluten-free if neede) )
• 1 tablespoon shaoxing wine
• 2 teaspoons maple syrup
• 2 teaspoon sesame oil
• 1 tablespoon dark soy sauce ((optional, but recommended) )
• 1 14 oz block extra-firm or firm tofu (drained, pressed and cubed)
• 1 1/2 tablespoon corn starch
• 1/2 teaspoon salt (or to taste )

Instructions

1. Cook rice vermicelli by soaking them in boiling water for 2-3 minutes, until al dente. Drain and rinse under cold water.
2. Using a pair of kitchen shears, cut them into shorter strands. Set aside.
3. Combine all seasonings needed to make the stir-fry sauce.
4. In a sealed container, place tofu cubes with cornstarch and salt. Place the lid on and toss until tofu cubes are well coated.
5. Heat ½ tablespoon of oil over medium-high in a cast iron or non-stick wok.
6. Add tofu cubes and pan-fry for 2-3 minutes on each side or until most sides are golden. Set aside.
7. Heat another ½ tablespoon of oil in the wok, then add shallot. Saute until translucent, about 2-3 minutes.
8. Add garlic, and fry for a minute until fragrant.
9. Add carrot to the wok, and cook for 2 minutes.
10. Add cabbage and cook for 1-2 minutes or until veggies are tender.
11. Stir in bean sprouts, cooking for another minute.
12. Now, add noodles and tofu. Pour in stir-fry sauce and toss until the noodles are hot.
13. Give it a taste, adding more soy sauce if needed. Your fried rice vermicelli is ready to be served.

48. Polynesian Power Grain Bowl

Polynesian Power Grain Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry quinoa
• 2 cups water (for cooking quinoa)
• 12 oz chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 cup pineapple chunks
• 1 cup broccoli florets
• 1 avocado, sliced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger (optional)
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 2 tablespoons chopped cilantro or green onions
• Salt and pepper to taste

Instructions

1. 1. Prepare and measure the ingredients: rinse quinoa; dice pineapple; slice avocado; cut broccoli into florets; trim chicken; whisk the dressing ingredients; season with salt and pepper.
2. 2. In a medium saucepan, combine quinoa and water; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed; fluff with a fork and set aside.
3. 3. In a skillet over medium heat, add olive oil; season chicken with salt and pepper; cook until browned and cooked through, about 6–8 minutes; remove from heat.
4. 4. Steam broccoli florets until crisp-tender, about 3–4 minutes; toss with pineapple chunks.
5. 5. In a small bowl, whisk together soy sauce or tamari, lime juice, honey, ginger (if using), and sesame oil to make the dressing.
6. 6. To assemble, divide quinoa among four bowls; top with chicken, broccoli-pineapple mixture, and avocado; drizzle with dressing; garnish with sesame seeds and cilantro or green onions; serve immediately.

49. Halloumi Couscous Salad

Halloumi Couscous Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 people’]

This halloumi and couscous salad is perfect for a summer bbq party or potluck because it can be made ahead and stores well. Pairs perfectly with grilled meat, or as a vegetarian meal.

Ingredients

• 1 cup couscous
• 2 fresh corn cobs, kernels removed
• 1 cup seedless cucumber, chopped
• 2 green onion, chopped
• 1/2 15oz can low sodium black beans
• 3/4 cup chopped tomatoes
• 1½ cups arugula or spinach (or just a large handful)
• 8 oz halloumi cheese
• 1 tablespoon shallot, minced
• 1/3 cup extra virgin olive oil
• 2 tablespoons vinegar
• 1 tablespoon apple juice
• 2 teaspoons dijon mustard
• 1 teaspoon mayonnaise
• 2 teaspoons honey
• kosher salt and black pepper to taste

Instructions

1. In a large, shallow pan with a lid, add 1 cup of water and bring to a simmer over medium heat. Stir in couscous and corn kernels, cover, and turn off the heat. Let it sit for 10 minutes, then remove lid and fluff with a spoon.
2. Meanwhile place all the ingredients for the dressing in a small mason jar and shake till creamy and well-mixed (or whisk). Add the cucumber, green onions, black beans, tomatoes, and arugula to a large bowl, along with the couscous.
3. Carefully use a paper towel soaked with vegetable or avocado oil to rub the grill grates and preheat the grill to medium high heat. Add halloumi cheese, sliced in half if very thick, and grill for 4-5 minutes per side or until grill marks form and the cheese begins to soften inside.
4. Toss couscous and vegetables with a little bit of the dressing (taste and see how much you like before adding in the entire dressing). Season with salt and freshly cracked black pepper to taste, but go easy on the salt because halloumi will fill in what you’re missing. Serve with the halloumi in whole pieces or sliced.

50. Panera Mediterranean Veggie Sandwich

Panera Mediterranean Veggie Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

This Panera Mediterranean Veggie Sandwich recipe is a copycat recipe of Panera’s most popular veggie sandwich. Packed with fresh veggies, and slathered in creamy hummus with a sprinkling of briny feta, this sandwich makes a fresh and healthy lunch.

Ingredients

• 2 slices artisan bread (*see note 1)
• 2 tablespoons hummus
• 2 tablespoons vegan feta (*optional)
• 1 Heirloom tomato (sliced)
• 8 cucumber rounds (thinly sliced)
• ½ cup greens such as watercress, arugula or spinach
• salt and pepper

Instructions

1. Spread the hummus on both sides of the bread and sprinkle with vegan feta. Alternatively, just use hummus and leave the feta off.
2. Pile on the roasted red peppers, followed by the cucumbers, greens, tomatoes and red onions.
3. Sprinkle generously with salt and pepper.
4. Slice your sandwich in half and enjoy!

51. Taco Salad

Vegetarian Taco Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT5M · Total: PT30M · Yield: [‘6’]

You’ll love this easy-to-make loaded vegetarian taco salad recipe. It takes under 30 minutes to prepare and makes the perfect weeknight dinner or lunch on-the-go.

Ingredients

• 1 batch Walnut meat
• 1 batch Avocado lime dressing
• 1 head Romaine lettuce
• 1 ½ cups Black beans (cooked)
• 1 cup Sweet corn kernels (cooked or steamed)
• 1 ½ cups Grape tomatoes
• 1 medium Ripe avocado
• 2-3 tablespoons Cilantro
• ½ cup Cheddar cheese (shredded)
• 4 oz Tri-colored tortilla strips

Instructions

1. Place the romaine lettuce in a large bowl.
2. Top with walnut meat, black beans, sweet corns, tomatoes, avocado, cheese, tortilla strips, cilantro.
3. Drizzle the prepared avocado dressing.
4. Toss well and serve.

52. Instant Pot Vegetable Lo Mein

Instant Pot Vegetable Lo Mein is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Instant Pot Vegetable Lo Mein is a quick and easy meal packed with healthy vegetables and cooked in a flavorful sauce. Made at home in only 20 minutes, you’ll have this delicious Lo Mein ready and on the table in less time than it takes to order takeout.

Ingredients

• 8 ounces Noodles (Spaghetti works best (you can also use thicker chow mein or hakka noodles))
• 1/4 teaspoon Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (adjust to taste )
• Sesame seeds ( for garnish, if desired)
• 2 cups Vegetable Broth ((or water))
• 2 teaspoon Sesame oil
• 1 teaspoon Ginger (paste)
• 1 teaspoon Garlic (minced)
• 3 tablespoon Soy Sauce
• 1 tablespoon Vinegar (I used rice vinegar )
• 1-2 teaspoon Red chili paste (adjust to taste (I used sambal oelek))
• 1 teaspoon Brown sugar
• 1/2 cup Cabbage (thinly sliced)
• 1 Carrot (peeled and sliced into matchsticks)
• 1/2 cup Bell Pepper (thinly sliced)
• 1/4 cup Scallion or Green onion (white and green part divided)
• 1/2 cup Broccoli (cut into very small florets)

Instructions

1. In a bowl, add all the sauce ingredients. Whisk until evenly combined. Taste and adjust as needed.
2. Add the noodles to the instant pot (break spaghetti in half).
3. Pour the above sauce into the pot above the noodles. Add vegetables on top except broccoli. (check the video)
4. Seal your Instant Pot and set to manual, high pressure, 4 minutes. (see note for cooking time)
5. When Instant Pot is done cooking, do a quick pressure release.
6. Open the lid and add the broccoli florets (make sure they are cut into small pieces). Stir the noodles with tongs several times, breaking up any that may have clumped together during cooking. Add salt and black pepper to taste. Close the lid for 5 minute so the broccoli get cooked (do not pressure cook in this step).
7. Open the lid. Sprinkle some green onions and sesame seeds and serve.

53. Tofu Sandwich

Tofu Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

This wholesome Tofu Sandwich is packed with flavor and nutrition. It is a complete meal with the essential macronutrients. It’s a hearty and healthy vegan lunch idea that everyone will enjoy!

Ingredients

• 1 15 oz. extra firm tofu ((drained and pressed))
• 1/4 cup nutritional yeast
• 1/2 tsp paprika
• 1 tsp oregano
• 1 tsp garlic powder
• salt as per taste
• 8 slices whole grain bread
• vegan thousand island dressing
• red bean hummus
• 1 cup baby spinach
• 1 tomato ((see notes))
• 1 medium avocado

Instructions

1. Preheat oven at 400-degree Fahrenheit and prepare a baking sheet with a parchment paper. Place tofu block between kitchen towels and put a heavy weight on it for at least 10 minutes. Drain the extra water and slice tofu length wise into 8 steak pieces (¼ inch thickness each). Keep it aside.
2. In a mixing bowl combine nutritional yeast, paprika, oregano, garlic powder and salt. Mix well.
3. Now, take a tofu slice in your hand and coat it well with the marinate from all side. It should be a thick coating. Turn the piece gently to all the six sides making sure its well covered with the marinate.
4. Place it immediately on the prepared baking sheet. Repeat the above process with the rest of the tofu slices. Feel free to sprinkle leftover marinate if any on the slices.
5. Bake it in the middle rack of the oven for 20minutes. Take it out and with the help of the spatula release each tofu slice gently from the bottom without breaking. Then, with the help of the tongs flip all the slices to the other side. Make sure the marinate still sticks to them. Bake again for another 10 minutes. Turn it off and take it out. Let it cool for 5 minutes.
6. In the meanwhile, toast the bread and spread vegan thousand island dressing on one slice and hummus on the other slice. Place baby spinach on one slice and two tofu slices. Place chopped or sliced tomatoes followed by sliced avocado. Cover it with the other slice of toast. Press it a bit to make it form and cut with it into 2 halves with a bread knife and enjoy!

54. Buffalo Chickpea Wraps

Quick buffalo chickpea wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 wraps’]

10-minute buffalo chickpea wraps recipe! These vegetarian spicy chickpea wraps are loaded with crunchy veggies and are perfect for quick lunch or weeknight dinner.

Ingredients

• 1 15 ounce can chickpeas
• 1/4 cup buffalo sauce
• 4 10 inch flour tortillas
• 1 cup packed shredded lettuce or cabbage
• 1 cup finely diced celery
• 1 cup finely diced cucumber
• 1 cup finely diced tomato
• 1/4 cup ranch dressing
• salt and pepper
• extra buffalo sauce and ranch if desired

Instructions

1. Rinse and drain the can of chickpeas. Lay them on a clean kitchen towel or paper towel and pat them dry.
2. Place the chickpeas in a medium sized bowl and stir them together with the buffalo sauce.
3. Lay a tortilla on a flat surface and place 1/3 cup of the chickpea mixture off to one side of the tortilla (see photos).
4. Top the chickpeas with 1/4 cup each of the lettuce, celery, cucumber, and tomato, again keeping the ingredients off to one side of the tortilla.
5. Drizzle a bit of ranch dressing (and extra buffalo sauce if you’d like) over the mixture and top with a small pinch each of salt and pepper.
6. To roll the tortilla into a wrap, first make sure the side with the mixture is closest to you. Fold in the left and right sides closest to you over the mixture and then lift up the bottom with your thumbs and roll it up, using all your fingers to tuck the tortilla into the filling. Using both of our pinky fingers, fold in the left and right sides even more, tuck them under the roll a bit and then roll the wrap the rest of the way. (see photos)
7. Repeat with the remaining 3 tortillas and remaining ingredients.
8. Serve with extra ranch dressing and buffalo sauce if desired. Enjoy!

55. Tricolour Quinoa Salad with Roast Vegetables

Tricolour Quinoa Salad with Roast Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘4’, ‘4 people’]

Deliciously sweet roasted baby peppers, caramelised eggplant and tangy lemon mingled in with nutty tricolour quinoa and a zingy lemon garlic dressing. A colourful vegan quinoa recipe that would shine at any potluck meal.

Ingredients

• ½ cup tricolour quinoa
• 1 eggplant
• 1⅔ tbsp olive oil (divided)
• 8 baby peppers
• 1 lemon
• 50 g arugula ((rocket leaves))
• 2 tbsp flat leaf parsley (chopped)
• 1 sprig scallion ((spring onion))
• ¼ cup pine nuts
• 1 garlic clove (minced)
• 3 tbsp olive oil (extra virgin)
• 2 tbsp lemon juice
• salt (to taste)
• pepper (to taste)

Instructions Salad

1. Rinse the quinoa through a colander. Add tricolour quinoa to a medium saucepan with 1 cup of water. Bring the mixture to a boil and then reduce the heat and simmer gently. Simmer for approximately 10-15 minutes or until the water has been absorbed. Remove the saucepan from heat and cover with a lid. Let quinoa steam for about 5 minutes. Remove the lid and use a fork to fluff up the quinoa. Set aside for assembly.
2. Heat the oven to 200°C or 400°F. Line a baking sheet with parchment.
3. Cut the eggplant into 2-3 cm cubes. Brush eggplant with 1 tbsp of olive oil and season with salt. Roast eggplant in the oven for approximately 25-30 minutes until golden and soft. Remove from the baking sheet from the oven to cool.
4. Wash baby peppers and season with 1 tsp of olive oil and a pinch of salt and pepper to taste. If you are using a large bell pepper instead, cut into 2 cm thick strips and season as above. Roast baby peppers for approximately 25-30 minutes until the skin is charred and soft. Remove from the baking sheet from the oven to cool.
5. Cut lemon into thick 1 cm rounds. Season with 1 tsp of olive oil and a pinch of salt. Place lemons in the oven and roast for 15 – 20 minutes until lemon caramelises. Remove from the baking sheet from the oven to cool. Once cool, cut the roasted lemon rounds into quarters.
6. Wash and roughly chop parsley.
7. Thinly cut scallion (spring onions) into round slices.
8. Over medium-low heat, dry roast pine nuts in a medium fry pan until golden brown.

Salad Dressing

1. Peel and mince the garlic with a knife or use a garlic press.
2. Add crushed garlic,extra virgin olive oil and lemon juice to a mixing bowl.
3. Whisk together to combine.
4. Taste first and then season with salt and pepper.

Assembly

1. In a large mixing bowl, combine rocket, tricolour quinoa, roasted eggplant, roasted baby peppers, roasted lemon together, scallion (spring onion), parsley and pine nuts together.
2. Drizzle with lemon garlic dressing and toss so the mixture is thoroughly combined.
3. Taste and season with additional salt and pepper if required.
4. Let the salad sit for 10 minutes so the salad well absorbs the lemon garlic dressing.
5. Transfer to a large serving bowl or platter and serve.

56. Curried Quinoa Salad with Spinach and Avocado

Curried Quinoa with Spinach and Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

A quinoa salad with flavors of tomato, cumin, spinach and avocado

Ingredients

• 2 cups cooked quinoa
• 1 tbsp oil
• 1/2 cup onion (finely chopped)
• 2 medium tomatoes
• 1 green chili
• 2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/2 tsp salt (or to taste)
• 2 cups chopped baby spinach (I like a lot of spinach!)
• 1/2 cup chopped cilantro leaves
• 2 avocados
• 2 limes or lemons

Instructions

1. Heat oil in a medium to large skillet. Add onions and saute until soft and translucent.
2. While the onions cook, toss the cumin seeds onto a cast iron or pan (or any other kind of pan that is not non-stick will work) and heat over medium high heat until you can smell the fragrance of the seeds. Keep a eye on it and stir often so that the seeds don’t burn. **Don’t add oil. The point is to dry roast the cumin.
3. Toss the dry roasted cumin seeds into a blender with the tomatoes and the green chili. Puree and set aside.
4. When the onions are soft and translucent, add in turmeric, salt, and the tomato puree. Stir and cook until the puree begins to look more like a paste. About 3 to 5 minutes.
5. Add in the cooked quinoa. Stir until the quinoa is evenly coated in the spicy tomato mixture and then cook for about 2 minutes.
6. At this point, you can let the quinoa cool and refrigerate until you’re ready to eat.
7. Add in the chopped spinach, cilantro, and avocado when ready to serve. Top with a squeeze of lemon or lime to finish.

57. Lemon Orzo Salad

Lemon Orzo Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This Lemon Orzo Salad is so easy to make and is an incredibly versatile lunch or side dish! Using only the freshest ingredients, it’s light and pairs perfectly with your summer recipes.

Ingredients

• 1.5 cups orzo, uncooked
• 1/2 English cucumber, sliced and quartered
• 1 cup halved cherry tomatoes (You can quarter the tomatoes if they’re on the larger side. )
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup fresh parsley, minced
• 2 tbsp fresh basil, minced
• 2 tbsp fresh mint, minced
• 2 tbsp olive oil (good quality)
• 1 lemon, zest and juice
• Parmesan cheese shavings
• Salt & pepper

Instructions

1. Salt a large pot of water and bring to a boil. Cook orzo to al dente according to package instructions. Then drain and rinse with cold water. Transfer to a large mixing bowl. While pasta is cooking quarter the cucumber, halve the cherry tomatoes and olives and mince the herbs.
2. Add all ingredients except the parmesan cheese to the mixing bowl with the orzo and stir until well combined. Transfer to a serving dish (if desired), top with shaved parmesan and serve. Enjoy!

58. Chickpea Coconut Curry

Chickpea coconut curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Ginger root, lime, cilantro, Garam Masala and coconut milk give this creamy chickpea curry a complex and creamy flavor.

Ingredients

• 2 T. vegetable oil
• 3 medium carrots, peeled & diced
• 1 medium sweet onion, peeled & diced
• 1 garlic clove, minced
• 1 tbsp curry powder
• 2 t. garam masala
• 1 T. ginger root, peeled & grated
• 3 cans chickpeas, drained
• 1 T. agave sweetener (or honey)
• 28 oz. diced tomatoes
• 1 cup vegetable broth
• 1 cup canned coconut milk
• 3/4 t. salt
• 3/4 cup cashews
• 1/2 lime (juiced)
• handful of torn cilantro
• 3 Cups Cooked long grain rice

Instructions

1. Place a large pot on medium high heat and add vegetable oil. Sauté diced carrots on medium high until beginning to soften, around 4 minutes. Add diced onion, minced garlic, and spices and sauté 3 more minutes.
2. Add ginger pulp, tomatoes with juice, vegetable broth, chickpeas, coconut milk, kosher salt, and agave.
3. Simmer on medium low heat for 20 minutes stirring occasionally to prevent the bottom from burning.
4. Stir in cilantro, lime and cashews at the very end.

59. Air Fryer Zucchini Fritters

Air Fryer Zucchini Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Air Fryer Zucchini Fritters are golden brown and crispy fritters that use no oil. A perfect snack or side with any meal.

Ingredients

• 1 cup Zucchini (about 1 medium zucchini)
• 1/2 cup green onion (chopped)
• 1 egg
• 1/2 cup flour
• 1 cup cheddar cheese (grated)
• 1/2 teaspoon salt

Instructions

1. Preheat air fryer to 350.
2. Grate zucchini with a  cheese grater. Measure out one cup and squeeze in a cheese cloth or thick paper towel to eliminate excess water. The fritters will be soggy if you don’t squeeze out some of the moisture. Use a cheese cloth, towel, or extra thick paper towel.
3. In a medium sized mixing bowl, mix together grated zucchini, grated cheddar cheese, flour, salt, and chopped green onion.
4. Once thoroughly mixed, add in one egg and mix until a zucchini dough is made. I often need to use my hands to make sure it’s fully incorporated.
5. With about 1/4 cup zucchini dough, make a small patty the size of your palm. About 1/2 inch thick. Firmly press the dough together to make sure it makes a solid patty. See photos above for guidance.
6. Place formed patties in the preheated air fryer. Cook for 5 minutes.
7. Flip each patty over and cook for another 10 minutes or until the fritters are golden brown.

60. Healthy Veggie Pinwheels

Healthy Veggie Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 24

Who said kids don’t want to eat their vegetables? These bite-sized veggie pinwheels are a nutrition-packed kids snack or lunchbox hit! They’re packed with protein and lots of nutritious veggies and taste amazing!

Ingredients

• 1/2 large cucumber, peeled
• 1 1/4 cups spinach
• 1 large carrot, peeled
• 1/2 container regular cream cheese
• 2 tablespoons hemp hearts
• 4 large wraps (burrito size)

Instructions

1. Using a silicone spatula or a knife, spread the cream cheese over the wraps (about two tablespoons per wrap).
2. Shred the carrots, chop the spinach and peel the cucumber into ribbons with a carrot peeler.
3. Divide up the cucumber into the wraps and then top with the carrot and spinach.
4. Pour half a tablespoon of hemp hearts into each wrap.
5. Tightly roll the wrap and use a sharp knife to cut into wheels.
6. If you like, secure each wheel with a toothpick.
7. Each wrap makes roughly six pinwheels for a total of 24.

61. Avocado Pasta

Avocado Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) spaghetti or linguine
• 2 ripe avocados, halved, pitted and flesh scooped
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice (more to taste)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper (plus more to taste)
• 1 cup cherry tomatoes, halved (optional)
• 2 tablespoons chopped fresh basil (optional)
• 1/4 cup grated Parmesan or Pecorino cheese (optional)

Instructions

1. 1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
2. 2. In a blender or bowl, combine the avocado flesh, minced garlic, lemon juice, olive oil, salt, and pepper; blend or mash until smooth and creamy.
3. 3. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
4. 4. Toss the hot pasta with the avocado sauce, adding the reserved pasta water a little at a time to thin the sauce as needed so it coats the pasta.
5. 5. Stir in the cherry tomatoes and basil if using; sprinkle with cheese if desired, and adjust seasoning with extra salt, pepper, or lemon juice.
6. 6. Serve immediately, with extra grated cheese on the side if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.