lunches

The middle of the day, with a half hour lunch break is not when we want to spend ages trying to concocte some fabulous rainbow salad you once saw on Instagram. Lunch is when we want an easy, quick fix that we can throw together in a few minutes and gobble down before we have to get back to work. Here are some super easy recipes that can be made in no time at all that have been created by vegans all over the world. Some of them can be made in batches and frozen or kept in the fridge so you don't even have to cook everyday! Here's to fuss-free lunches!

tofu quiche

You will need: For the Crust: 1½ tablespoons of flax meal (ground flaxseed) whisked with 3 tablespoons of water, 1 cup (90 grams) of rolled oats, blended into flour, 1 cup (138 grams) of dry roasted almonds, blended into flour, ½ teaspoon of kosher salt, 2 tablespoons of fresh parsley, finely chopped, 2 tablespoons of almond butter, ¼ cup of water, For the Tofu: 12 oz. (340 grams) of extra firm tofu, ¼ cup (2 oz.) of almond milk, unsweetened, ¼ cup (15 grams) of nutritional yeast, ¾ teaspoon of turmeric, ¼ teaspoon of kala namak salt (aka black salt), For the Herbs and Vegetables: 1/3 cup (15 grams) of sundried tomatoes, rehydrated and small diced, 1 medium leek, top and tail removed, cut lengthwise, and sliced into thin half-moons, ¼ cup of water (divided), 4 large garlic cloves, minced, 1 teaspoon of kosher salt (divided), 1 cup of asparagus, cut into small rounds, 1 small red pepper, diced (about ½ cup), ¼ cup of chives, finely chopped, ¼ cup of basil, finely chopped, ¼ cup of parsley, finely chopped, 2 tablespoons of oregano, finely chopped, ½ teaspoon of black pepper & 1/8 teaspoon of cayenne pepper

Method: Preheat oven to 375 F (190 C). Grease or line with parchment a 9” tart pan or deep-dish pie pan. Create a flax egg by whisking the flax meal with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken. Prepare the oat and almond flour by blending them separately on high-speed in a blender, until they resemble coarsely ground flour. You can also purchase pre-ground oat and almond flour. Whisk the flours, salt, and parsley together in a large mixing bowl. Add in the flax egg and almond butter. Using a wooden spatula, mix together until it looks crumbly with some chunks the size of peas. Sprinkle with water. Work the water into the dough until large clumps form which hold together when you squeeze them.  Spread the dough evenly around the bottom of the tart pan. Using your fingers, firmly press the dough into an even crust which covers the sides and bottom of the pan. Bake at 375 F (190 C) for 15 minutes. Let cool while you prepare the filling. Add the tofu, almond milk, nutritional yeast, turmeric, and kala namak salt to a blender container and blend until creamy. This may take a minute or more, depending on what type of blender you are using. If it’s not perfectly smooth, that’s okay. Rehydrate the sundried tomatoes, in a small dish, by pouring boiling water over them, enough to cover. Let sit for 5-10 minutes. Drain and small dice. Sautee the leek in a large pan, over medium-high heat, with 2 tablespoons of water, sprinkled with ½ teaspoon of salt. Sweat the leek until soft and nearly translucent, 5-7 minutes. Add the garlic and cook until fragrant, one more minute. Add in the asparagus, red pepper, herbs, 2 tablespoons of water and other ½ teaspoon of salt, black and cayenne pepper. Cook until the vegetables are soft but not mushy, 5-7 minutes more. If the pan is drying out, sprinkle with more water. Turn off the heat. Stir the sundried tomatoes and tofu mixture into the vegetable mixture until well incorporated. Scoop into cooked crust. Smooth into an even layer, leaving a few swirls on the top just for fun. Bake at 375 F (190 C) for 30 minutes. Let cool for 15 minutes before slicing and enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 2 days

cilantro tofu tacos

You will need: 1 Bunch Cilantro, 1 Lime, 6 Jalapenos, 3 Garlic Cloves, 1 Pack of Firm Tofu, 64g Corn Starch/Rice Flour, A Sprinkle of Salt & Pepper, Corn Tortillas & A Drizzle of Vegetable Oil

Method: In a pot combine Jalapenos and Garlic. Then fill with water until submerged and boil till tender. In another bowl combine Corn starch, salt, and pepper ( to taste). Then drain and cut tofu into desired size cubes. Place the tofu cubes into a Corn starch mixture coating all sides of the tofu. Heat Oil filling it about half the thickness of tofu cubes. Once the oil is heated add tofu and cook till each side is crispy. Drain the Jalapenos and Garlic placing them into the blender. Add the bunch of Cilantro and lemon juice to the blender seasoning with salt to desired taste. Blend till it’s liquid. In another bowl add crispy tofu and cilantro mixture tossing till fully coated. Heat tortillas filling with the desired amount of cilantro tofu. Add any toppings (I added pickled onions, coconut sour cream, and carrots) and enjoy!

Storage: This recipe is best enjoyed straight away

fennel & orange salad

You will need: 1 Bulb Fennel, 2 Oranges, A Bunch of Watercress, 2 Tbsp Olive Oil, 2 Tbsp Orange Juice, 1 Tsp Dijon Mustard, 1/2 Tsp Maple Syrup 1/2 Tsp White Rice Vinegar & A Sprinkle of Salt & Pepper

Method: Remove the leaves and outer stalks from the fennel then slice thinly. Peel and either segment or slice the oranges into rounds. Wash and drain the watercress and assemble the salad. To make the dressing, combine the oil, orange juice, mustard syrup, vinegar and salt and pepper and whisk well. Pour the dressing over the salad and enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 2 days

cauliflower soup

You will need: 1/2 Head of Cauliflower, 1 Carrot, Sliced, 1 Parsnip, Sliced, 3 Garlic Cloves (Skin on), 1/2 Leek/Onion, 1 Potato, Cubed, 4 Cups Water & A Sprinkle of Salt & Pepper

Method:Add all vegetables (except the potato) to a baking tray, sprinkle with a bit of olive oil (or veggie broth for oil-free), salt and pepper and roast them at 200C for 25-30min until they turn slightly brown. Add the roasted vegetables, the potato and water to a pan and simmer over medium heat until the veggies are cooked. Blend the soup using an immersion blender or a classic blender, adjust for seasonings and top with your favorite toppings (I used yoghurt, fresh parsley and mixed seeds) and enjoy!

Storage: This recipe can be stored in the freezer in an airtight container for up to 1 month, defrost 24 hours before reheating.

vegan quiche

You will need: Puff Pastry, 1 Block of Tofu, 2 Paprika, 2 Onions, 1 Leek, 1 Garlic, Soy Sauce, A Sprinkle of Salt & Pepper, 2 Tbsp Corn Starch & 125ml Plantbased Cream

Method: Preheat the oven on 200°. Bake 2 paprika, 2 onions, 1 leek or whatever veggies you like in a wokpan with some rapeseed oil, a bit of soy sauce, some water, salt & pepper. Cover and bake for around 10 min. Prepare the “cheesy” filling: blend 250g natural tofu, 1 tsp garlic powder or 1 garlic, 2 tbsp corn starch, salt, pepper, 125ml plantbased cream.
Pour cream into the wokpan with veggies and stir. Take away from fire. Put puff pastry into a form including the baking paper (cut the paper so it fits to the form). Pour the content of the wokpan onto the pastry. Put everything into the oven and let bake for around 30 min. Allow to cool. slice and enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 3 days

avocado pesto pasta

You will need: 1/2 Avocado, 1/4 Cup Walnuts/Pine Nuts, 1 1/2 Cups Fresh Basil, 1 Tbsp Nutritional Yeast, 1 Clove Garlic, 5 Tbsp Water & 2 Tbsp Lemon Juice

Method: Simply add all ingredients into a blender and you’re good to go! Add to your favourite choice of pasta and garnish with baby plum tomatoes and fresh basil and enjoy!

Storage: This recipe can be stored in fridge in an airtight container for up to 3 days

baked beans

You will need: 800g Cannelini Beans, 300g Tomato Passata, 3 Cloves Garlic, Crushed, 1 Brown Onion, 1 Tsp Smoked Paprika, 1 Tbsp Tomato Puree, 1 Cube Vegetable Stock, A Generous Pinch of Thyme & A Pinch of Salt and Pepper

Method: Heat some oil and lightly fry the onion and garlic in a pan. Mix the vegetable stock in 100ml water and add this to the pan with the tomato purée, paprika and thyme. Add the beans with 250g of the passata and simmer until piping hot. Season with salt and pepper and add on top of buttered sour dough then enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 3 days

roast garlic & celeraic soup

You will need: 1 Bulb Garlic, 1 Cerleraic, 1 Onion, 2 Celery Sticks, 1 Tbsp Vegan Butter, 1 Tbsp Nutritional Yeast, 250ml Vegetable Stock & 4 Springs of Fresh Rosemary

Method: Cut and peel the celeriac, cut the top off the garlic bulb, drizzle with olive oil, sea salt, pepper and fresh rosemary. Slowly roast at 180c for 30 minutes or until tender. Saute the onion and celery with butter until soft, add the roasted garlic (should be soft enough to pushed out of the skin) and cook for a minute. Add the celeriac to the pan, add the vegetable stock with the nutritional yeast and simmer for 15 minutes. Blend the soup and top with seeds. Serve with toasted sourdough bread and beetroot crisps and enjoy!

Storage: This recipe can be stored in fridge in an airtight container for up to 4 days

roasted cauliflower lentil kale salad

You will need: 1 Cauliflower, 160g Kale, 50g Harissa Paste, 160g Cooked Green Lentils (70g Dried Lentils), 1 Yellow Onion, 80g Cooked Chickpeas, 18g Tahini, A Dash of Lemon Juice, A Drizzle of Oil & A Sprinkle of Salt and Pepper

Method: Preheat the oven to fan 180. Chop the cauliflower into chunks, peel the onion and quarter and place on trays with the drained chickpeas.. Cover the trays with the harissa paste and massage in with a bit of oil, then season with salt and pepper to taste. Place in the oven for 25-35 mins, depending on the size of the cauliflower. Remember to keep checking on them and adjust the temp/timings if necessary. If using dried lentils, cook them per instructions then keep warm. If using tinned, just heat them up before assembly. When the trays are nearly ready (5-10 mins from done), steam the kale. To make the sauce, mix the tahini with lemon juice to taste and season with salt and pepper. Assemble the salad and enjoy!.

Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 3 days. Best stored with the tray bakes, kale and lentils, and dressing stored separately. I would advice making the dressing and kale fresh before each meal.

sushi bowl

You will need: Several Snow Peas, A Handful of Cucumber, Peeled and Diced, 1/2 Avocado, 1/2 Cup Brown Rice, 2 Cups Water, 1 Tsp Rice Vinegar, A Handful of Tofu, Cut into Bite-Size Chunks, A Splash of Soy Sauce, A Dash of Raw Ginger & A Sprinkle of Sesame Seeds

Method: Combine the rice with the water and cook until ready, then add in the rice vinegar. Dip the chunks of tofu in soy saice then airfry or bake them in the oven for 15 minutes. Whilst cooking, slice the avocado and plate up along with the snow peas, cucumber and rice. Add the tofu to the plate then then with raw ginger, more soy sauce and sprinkle with sesame seeds to get a sushi taste. Serve and enjoy!⠀⠀⠀⠀⠀⠀⠀⠀⠀

Storage: This recipe can be stored in fridge in an airtight container for up to 4 days

feta, lentil & carrot salad

You will need: 750g Carrots, 3 Red Onions, 250g Dried Lentils, 375g Broccoli Florets, 3 Tbsp Lemon Juice, 1/2 Tbsp Sweetener Granules, 60g Rocket Leaves & 120g Vegan Feta Cheese, Crumbled

Method: Preheat your oven to 220 degrees. Peel the carrots and chop into baton, and slice the onions into wedges. Spray your oven tray with low calorie cooking spray and scatter the carrots and red onions on top. Season and roast for 30-35 mins, or until tender, turning halfway through. Meanwhile, put the lentils in a saucepan and cover with plenty of cold water. Bring to the boil over a high heat and then reduce to a low heat and simmer for 20 mins. Drain well once cooked. Just before your carrot and onions are toasted, boil your broccoli florets in a pan for 4 mins or until tender. Meanwhile, mix the lemon juice with the sweetener until it has dissolved to make a dressing. Remove the tray from the oven and scatter over the lentils, broccoli, rocket, and gently mix together. Sprinkle over the lemon juice and scatter the feta. Serve and enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 4 days

fruity black bean buddha bowl

You will need: 3 Potatoes, 150g Tinned Black Beans, 150g Tinned Chickpeas, 1 Avocado, A Handful of Salad Leaves, 1/2 Pomegranate, 1/2 Yellow Pepper, 150g Blueberries, A Sprinkle of Salt and Pepper, 1 Tsp Smoked Paprika, 1 Tsp Mixed Herbs, 1 Tsp Chilli Powder, 1 Tsp Garlic Powder & A Splash of Olive Oil

Method: Preheat the oven for 10 - 15 minutes for 225 degrees celsius.. In a medium size pan add water to boil in high heat. First wash and rinse the potatoes, blackbeans and chickpeas. Cut the potatoes into quarters. While the water is boiling, add the potatoes to boil for 15 minutes in high heat. After the potatoes are boiled, put them in a bowl with chickpeas and add the salt, pepper, paprika, herbs, chilli powder, garlic powder and olive oil and mix well. Let the mixture set aside for a while for the vegetables to absorb the seasonings. Wash the avocado, yellow pepper, blueberries and pomegranate. Take the seeds out from yellow pepper and cut in slices. Peel the avocado and take the seed out and cut it in slices also. Set aside for a while. Now add the potato and chickpeas mixture to a tray and let them cook in the oven for 20 minutes until golden brown. Cut the pomegranate and gather the seeds in a bowl. While the mixture is in the oven wash the salad leaves and start the bowl preparation. Add first the salad leaves in the bottom of the bowl then add the blackbeans, avocado and pepper on the sides. You can sprinkle on the chickpeas, blueberries and pomegranate here and there. Add the roasted potatoes in the middle and enjoy!

Storage: This recipe can be stored in fridge in an airtight container for up to 4 days

green lentil soup

You will need: 1 Onion, 1 Garlic Clove, 1 Red Pepper, 1 Cup Mushrooms, 2 Cups Tomato Puree, 1 Cup Green Lentils, 2 Vegan Sausages, 3 Cups Water, 2 Tsp Maple Syrup, 1 Tsp Balsamic Vingers, 1 Tsp Italian Herbs & A Pinch of Salt and Pepper

Method: Chop the garlic, mushrooms and lentils before adding all of the ingredients to a pan. Bring it to the boil before reducing the heat and allowing it to simmer. Cook the soup for 30 minutes then serve and enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 2 days

spicy salt & pepper potato salad

You will need:  1 Bag New Potatoes, Chopped, 2 Tsp Salt, 2 Tsp Chilli Seasoning, 1 Tsp Sriracha, 2 Tbsp Vegan Mayo, 1 Red Onion, 1 Pepper, 5 Tbsp Sweetcorn, 3 Spring Onions, 1/4 Tsp Garlic Powder, A Sprinkle of Pepper & 1 Tbsp Olive Oil

Method:Boil the potatoes for 10-12 minutes until fully cooked. Drain them and leave to cool until cold. Whilst cooling, chop all veg into small chunks and put aside. Once the potatoes are cool, mix in the vegetables and then pour oil over. Then mix in the seasonings, salt and pepper and a mix of sriracha and mayonnaise (add more or less sriracha to taste!) Serve and enjoy!

Storage: This recipe can be stored in fridge in an airtight container for up to 2 days

avocado pasta

You will need:1 Avocado, 1 Cup Parsley, A Sprinkle of Cumin, A Sprinkle of Salt, The Juice of 1/2 a lemon, 2 cloves Garlic & Pasta

Method: Boil the pasta in a pan of lightly salted water. Add all of the other ingredients to a blender and blend until smooth. The riper the avocados, the more creamy the sauce will be. Once cooked, drain the pasta and stire in the avocado sauce. Serve and enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 2 days

buffalo chickpea bowl

You will need: 1 Can of Chickpeas, 2-4 Tbsp Buffalo Sauce, 1/2 Avocado & 2 Large Handfuls of GreensTake a can of chickpeas, smash 3/4 of them with a fork, add 2-4 tablespoons of buffalo sauce and add it to a bed of greens or in a tortilla wrap, or on sliders with some avocado slices!

Method: Drain and rinse the chickpeas before mashing 3/4 of the can using a fork. Place the greens in a bowl before adding the mashed chickpeas. Drizzle on the buffalo sauce, slice some avocado and add it to the bowl. Sprinkle on them remaining chickpeas and enjoy!

Storage: This recipe can be stored in fridge in an airtight container for up to 2 days

mediterranean salad

You will need: 4 Cups of Mixed Green, 2 Cans of Chickpeas, Drained and Rinsed, 2 Small Campari Tomatoes, Sliced, 1 Red Pepper, Sliced, 1 Red Onion, Diced, 1 Can Olives, Drained, 1/3 Block Vegan Greek Cheese (I used Violife), 1 Tbsp Dry Red Wine, 1/2 Tsp Apple Cider Vinegar, 2 Tbsp Lemon Juice, 1 Tsp Dry Oregano, 2 Cloves Garlic, 2 Tbsp Olive Oil & A Pinch of Salt and Pepper

Method: Add the wine, apple cider vinegar, lemon juice, oregano, garlic, oil, salt and pepper to a blender. Blend the ingredients together until all the garlic is chopped. Set the mixture aside as this is your salad dressing. Add a large serving of mixed greens to a salad bowl, followed by your olives, chickpeas and other fresh vegetables. Drizzle the dressing over the veggies. Use your own discretion on how much dressing you want. Top with crumbled vegan feta cheese and enjoy!

Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 2 days

easy green pasta

You will need: 1 Avocado, A Handful of Basil, A Handful of Spinach, 3 Cloves of Garlic, Juice of 1/2 a Lemon, 1 Tbsp Nutritional Yeast, 3 Tbsp Vegetable Stock, A Sprinkle of Salt and Pepper, Pasta & A Sprinkle of Chilli Flakes

Method: Dice the garlic and fry in olive oil. Boil the pasta until cooked. In the meantime, add all of the ingredients, with the exception of the chilli flakes, to a blender. Blend until the sauce reaches a smooth consistency. Drain the pasta, add the sauce, sprinkle on the chilli flakes and enjoy!

Storage: Store in fridge in an airtight container for up to 2 days

japanese katsu curried noodle soup

You will need: 1 Garlic Clove, 1/4 Onion, 1 1cm Piece of Ginger, Grated, 400ml Vegetable Stock, 100ml Coconut Milk, 1 Tsp Chilli Flakes, 1 Tsp Turmeric, 2 Tsp Curry Powder, 1 Tsp Soy Sauce, 50g Tenderstem Brocooli, 50g Rice Noodles, 1 Head Pak Choi, 30 Mushrooms, 1/4 Red Pepper & 1 Spring Onion

Method: Finely chop the garlic and roughly chop the onion. Fry the garlic and onion on a medium heat with the ginger, then add the pepper, spices, vegetable stock, maple syrup and coconut milk. Cook the veggies by boiling in the sauce and then add the noodles and cook as per the instructions on the packet. Once cooked serve up with fresh coriander, chopped spring onion and chilli flakes and enjoy!

Storage: Best served fresh, however if you allow to cool, the dish can be stored in the fridge in an airtight container for 24 hours and reheated in the microwave the next day

cowboy caviar

You will need: 1 1/1 Tsp Cumin Seeds, 2 Cans Black Beans, Drained and Rinsed, 1 Can Sweetcorn, Drained, 1 Red Pepper, Diced, 1 Red Onion, Diced, 1/1 Cup Chopped Cilantro, 1/1 Cup Chopped Parsley, 1/3 Cup Lime Juice, 1/4 Cup Olive Oil, 3 Cloves Garlic, Crushed, 1 Tsp Chilli Flakes & A Pinch of Salt and Pepper

Method: Toast the cumin seeds in a skillet over medium heat 1 to 2 minutes until browned and fragrant, stirring often. Combine the cumin seeds with the remaining ingredients; toss well. Serve  with tortilla chips and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 5 days

balt sandwich

You will need: 2 Slices Sourdough, 2 Tbsp Vegan Mayo, 2 Slices of Large Tomato, Lettuce, 4 Slices Vegan Bacon, 1/2 Avocado & A Sprinkle of Salt and Pepper

Method: Fry the vegan bacon until crispy. In the meantime, slice the avocado and toast the broad. Spread the vegan mayo on one side of the toast. Lay down the lettuce, then the tomato slices. Then layer the bacon slices, slightly overlapping. Finish with the sliced avocado, and sprinkle with flake salt and black pepper to taste. Top with the remaining slice of bread. Using a very sharp knife, cut the sandwich in half and enjoy!

Storage: This recipe is best enjoyed stright away

tomato bruschetta

You will need: 4 Large Tomatoes, 2 Garlic Cloves, 1 Tbsp Extra-Virgin Olive Oil, 1 Tbsp Balsamic Vinegar, A Handful of Fresh Basil, A Sprinkle of Salt and Pepper & 1 Loaf of Crusty Bread (e.g. baguette or similar equivalent)

Method: Chop the tomatoes into small cubes, mince the garlic, and finely chop the basil leaves. Add these to a bowl along with the balsamic vinegar and oil, season with salt and pepper to taste, and gently mix. Cover and chill for 30-45 minutes to allow the flavours to soak together. Slice the bread diagonally into 10 slices (or more depending on how many you are making), and lightly toast. Serve a generous spoonful of the tomato mixture on the toasted bread.

Storage: This recipe can be stored in the fridge in an airtight container for up to 3 days

quinoa feta salad

You will need: Vegan Greek Style Cheese, 1 Packet Mediterranean Quinoa, A Large Handful of Salad Leaves, A Handful of Cherry Tomatoes, 1/2 Avocado, A Splash of Lemon Juice & A Drizzle of Balsamic Vinegar

Method: Sice the tomatoes and avocado. Cut the vegan cheese into bite-size chunks. Heat up the quinoa according to packet instructions. In the meantime, add all of the ingredients to a bowl with the exception of the vegan cheese. Toss so everything is combined well. Add the quinoa before sprinkling on the vegan cheese and enjoy!

Storage: This recipe is best enjoyed straight away but can be stored in the fridge for up to 3 days.

leek & potato soup

You will need: 500g of Potatoes, 175g of Leeks, 1/2 Red Onion, 1 Tsp Garlic Powder, 1 Tbsp Vegan Butter, 1 Litre of Vegetable Stock, 1 Tsp Dried Thyme, 1 Tsp Dry Rosemary, 3 Tbsp Plant Milk & A Sprinkle of Salt and Pepper

Method: Peel and chop the potatoes. Slice the leeks. Chop the red onion finely. Fry the leeks, onion and garlic powder until soft. Add the vegan butter and mix until melted. Add the vegetable stock, all the seasonings and the potatoes before bringing it to the boil. Allow the mixture to simmer for 30 minutes before adding the plant milk. Pour it all into a blender and blend until smooth. Reheat, grab some bread for dipping and enjoy!

Storage: This soup can be stored in airtight containers in the freezer for up to 3 weeks, just remember to defrost the night before use!