Now that you’ve started your day off right with a quick, wholesome breakfast, you now have lunch on your mind. If you’re like me, you pack it up the night before. Most of these can be made in bulk so you can nosh on them for a couple of days and save yourself a couple of bucks in the process.
- Hummus sandwich (load that bad boy up with lettuce, tomatoes, bean sprouts, shredded carrots, cucumbers, etc.). If you make this the night before, don’t assemble the sandwich fixins until you’re ready to devour. This will avoid “soggy bread syndrome”
- Veggie Burrito/Wrap (fill it with any combination of rice, refried or regular beans, raw or sautéed veggies, guac, salsa, etc.) Again, keep it separated until ready to assemble to avoid “soggy tortilla syndrome”
- Vegan Crostini or baguette slices topped with roasted garlic hummus and diced tomatoes
- Salad, Salad, Salad with store-brand Vegan Balsamic Vinegar, Oil & Vinegar.
- Pre-cooked linguine with chopped fresh raw kale or basil, minced garlic, a little extra-virgin olive oil, fresh lemon juice, salt, and pepper
- Open-face Sourdough roll loaded with tomato slices or roasted red peppers (from the jar) and topped with Vegan cheese shreds (i.e Daiya). Roast until cheese melts. Remove from oven, add raw spinach.
- Store-bought microwave (steammable) stir-fry veggies over pre-cooked rice and splashed with teriyaki or soy sauce.
- Grilled Veggie Tacos: pre-make rice, sautéed sliced peppers, onions, and mushrooms the night before, and add canned black beans and or pre-made brown or yellow rice. Make enough veggies for several days.
- Peanut or Almond Butter and Jelly Sandwich (instant nostalgia)
- A smorgasbord of hummus surrounded by raw veggies, crackers/pretzels, and fruit
- Pasta in a Marinara sauce loaded with steamed veggies (microwavable, no doubt)
- Canned Black beans and Yellow or Brown Rice (Mahatma makes a Vegan yellow rice)
- Canned Vegan Minestrone Soup
- Canned Vegetable Soup
- Tomato Soup (add almond milk to make it a Creamy Tomato Soup) with plain, sourdough croutons or crusty French bread
- Canned Vegetarian Chili topped with Fritos Scoops Corn Chips
- Grilled sliced Veggie sausage, sliced onions, and red, green, and yellow bell peppers – pre-made the night before
- Pre-made pasta tossed in canned pumpkin puree, salt and pepper
- Raw Veggie Loaded Burrito: mashed avocado or Vegan mayo as the spread and spinach, tomatoes, shredded carrots, and thinly sliced cucumber
- Vegan Guacamole with Corn tortilla chips
- Pre-made EP4L’s Apple-Candied Pecan Salad
- Southwestern Salad: lettuce, black beans, corn, tomatoes, and topped with crushed tortilla chips
- Cabbage salad: shredded cabbage, dried cranberries, roasted peanuts, and Vegan Thai dressing
- Store-bought Veggie Burger (i.e. Gardein Burgers, Beyond Meat Beast Burger, or Dr. Praeger’s varieties, Lightlife, Amy’s California Veggie Burger, Boca Vegan Burgers, etc.)
- Cold Pasta Salad (combine cooked pasta, chopped cucumbers, grape tomatoes, and other raw veggies that suit your fancy, Italian seasoning, and Vegan Italian dressing)
- Leftovers (even better the next day)
- Pre-made EP4L’s Rainbow Salad & Fuji Dressing
