Vegan lunches are delicious and this vegan lunch ideas prove it: 5 recipes you can’t miss

Vegan recipes are a -very- much-needed option for cooking. Just going back a few years, we might find that our homes only functioned on a meat and dairy diet, and vegetables and more sustainable foods were just “the side”. But this is no more a one-time-restaurant meal thing or something difficult to do anymore because vegan creativity is here to stay, and it is easier and ‘yummier’ than you can think.

Potato and broccoli croquettes

  • Make simple mashed potatoes (2)  with sea salt, nutmeg, pepper and ½ of almond milk.
  • Add 1 previous bolied broccoli bunch to the potatoes and mix as well as you can. Add sweet pepper and another bit of salt if necessary.
  • Add bread crumbs with garlic and parsley until firm.
  • Make little circles with the mixture and place on a tray, spray some olive oil on top and cook in the oven for half an hour at 350º F or until cryspy outside. Eat with a dip or lime on top!

Pasta capressa

Quatities are to taste.

  • Boil the pasta until al dente. Let cool.
  • In a bowl, mix: chopped cherry tomatoes, vegan mozzarella, pesto sauce, pepper.
  • Make this vinaigrette: red wine vinegar, olive oil, pepper, special herbs and sea salt. Mix.
  • Add the pasta to the bowl and mix with the fresh ingredients. Finally, pour all the vinaigrette and integrate. Serve at time temperature and enjoy!

Vegan soy Zucchini noodles

Quatities are to taste.

  • Use a mandolin to cut the zucchini into the noodle shape. Let rest.
  • In a cooking pot add olive oil, chopped red onion and garlic. Let caramelize.
  •  Add the noodles to this mixture at medium heat. Integrate well.
  • At the same time, add: grated carrot, mushrooms and green pepper and saute.
  • Pour more olive oil and sea salt, black pepper, and soy sauce to the mixture. Cook but don’t let the vegetables go bland. Serve and eat hot or warm. 

Lentil burguers

For 2 people

  • Cook 1 cup of lentils (do not add salt or spices). Separate from the water and let rest. 
  • Use a processor to blend the lentils and add: sea salt, garlic, spices to taste, 1 tbsp of soy sauce. Mix until creamy.
  • Add bread crumbs until firm and then cook on a pan for a few minutes with olive oil.
  • Serve with bread, tomatoes, avocado, onions, vegan cheese and enjoy!

Avocado burrito

Quatities are to taste.

Use a tortilla and add: a base of dairy-free greek yogurt, ½ avocado with sea salt, spinach, cherry tomato sliced,black beans, and olive oil. Wrap and grill for a few minutes until crunchy. Enjoy!

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