TELL VT: What's your best idea for an exciting (and healthful) weekday lunch? | Vegetarian Times Skip to main content

TELL VT: What's your best idea for an exciting (and healthful) weekday lunch?

TELL VT: What's your best idea for an exciting (and healthful) weekday lunch?

We want to know: What's your best idea for an exciting (and healthful) weekday lunch? Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times.


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Soup Soup Soup Soup Soup :) I usually make a big pot of soup at the weekend and then take small portions with me to work. Today I'll be having pea soup, nice and filling. Other wintery soups: carrot and koriander; roasted squash soup, cabbage/beetroot/potato.

Basmati rice with steamed broccoli, walnuts and olive oil. Awesome!

When I roast vegetables, I try to make enough to have a few leftovers. I put these on top of rice (or whatever other grain I've recently cooked) along with some kale, and drizzle with balsamic vinegar or soy sauce.

One cup of greaps roasted Brussell sprouts with balsamic vinegar olive oil dejon mustard garlic and maple syrup over the top and some no need home made whole grain bread yum yum

Two cups of canned beans, your choice of spices and herbs, and 2-4 cups of veggie broth in a blender. Blend to your desired consistency. This should make enough for your lunch for about a week.

I don't know how exciting it is, but one of my favorites is to take a can of vegetarian beans, add two different cans of beans,a titch of maple syrup and serve in a tortilla bowl. You could add brown sugar, but I don't. Thyme, basil, sage and tarragon, alone or in combination, are fabulous. Cumin adds a lot.

A filling favorite of mine: chickpeas marinated with za'atar, fresh dill, parsley, and olive oil served over a bed of ruby swiss chard, kale...whatever greens are in the garden. Nice crusty bread on the side (if a toaster is available) and seasonal fruit.

Whenever I make dinner, I try to make more than we'll eat (difficult to do sometimes with two teenage boys in the house). That way I can freeze lunch-sized portions for use later. Then whenever I leave for lunch, I just reach into the freezer and have a variety of yummy, healthy veg lunches to choose from. One of my favorites is black eyed peas, greens, and vegan mashed potatoes with caramelized onions.

I make up a batch of spinach/kale burgers and put them in the fridge at work. I always have a healthy quick lunch ready and it saves me from going out to spend too much and eat badly.

Salad! I've been bringing it for lunch for years. Easy, whole foods that are filling and good for you! Mixed lettuce, sliced hard boiled egg, 1/2 avocado, pepitas or walnuts, shredded carrots, tomato, sliced roasted beets (or canned), with a dash of parmesan or asiago on top. I keep a variety of dressings in the fridge here at work - Annie's Goddess, Newman's Own Balsamic, or others I make myself and bring in.

I'm a fan of the salad in a jar. If you use robust, lower water content vegetables (beetroot, carrot, corn, celery, snow peas, beans, etc) you can make them all up on Sunday night and they last through the week. Grate or thinly slice, layer (rather than mix) so you get a pretty rainbow effect and top with home grown sprouts (mung bean, lentil or alfalfa). Put a week's worth into the work fridge and you'll be the envy of your workplace. Keep some oil and vinegar at work, turn salad out into a bowl and dress as required. You can top with some tofu, sliced eggs or nuts for extra protein.

My homemade lentil soup always hits the spot.

Spicy Tofu Lettuce Wraps 1 package firm / exta firm Tofu 4 / 5 Green Onions chopped Schezuan Sauce Lemon wedges Green Leaf Lettuce leaves Sauté tofu until it starts to lightly brown. Add green onions and turn heat down. Once green onions turn bright add schezuan sauce to your desired flavor / heat. Serve with lettuce leaves and lemon wedges.

I have a two that I really like: 1) roasted spaghetti squash and roasted eggplant (when I roast the eggplant I use a little olive oil on a baking sheet and salt the eggplant - I flip the rounds after about 10 minutes and cook another 10, it is super simple and delicious. I mix this with sautéed mushrooms (usually I buy the least expensive organic mushrooms at the store which means they are already sliced) in my lunch kit and I top this with my own red sauce which is made with sautéed onions and garlic in olive oil, fresh basil, salt, cayenne, and I am using Pastene ground peeled tomatoes these days, 2) roasted bell peppers and roasted red curry squash. I toss the veggies in olive oil with garlic, salt, and chili powder before I roast them. I eat this with kidney beans and rice, but I like to put roasted carrot sticks on top. I use olive oil, salt, pepper and parsley on the carrots. They stay sweet. :) Yum! I always make enough of either or both on a Saturday or Sunday to have ready for a few days each work week. It helps me stay focused on my nutrition no matter how busy I get during the week.

I love to make the vegetable kichari. Using spices like cumin, tumeric powder and ginger along with lentils, rice and vegetable, it makes a complete one dish meal ! Easy to digest and very nourishing.

A healthful weekday lunch would be a quick stir fry rice with purple cabbage, brocolli, corn, chopped olives, sweet peppers, carrots, onions, topped with sesame seeds, a dash of tumeric and cayenne pepper with lentil burgers, steam squash, and a salad of cucumbers and lettuce with raisins or chopped walnuts. The stirfry seasoned to taste with a punch of salt, pepper and basil or whatever fresh herbs I may have on hand. This is my go to lunch

Roasted beet and quinoa salad with lite sesame dressing I add a small bunch of micro greens. My fiend adds slivered almonds and peas. Its really good!!

I'm addicted to black bean whole wheat or rice wraps layered with spinach,red and green peppers,humus,corn,olives and green onions with taco sauce. I eat it almost every day. All organic of course.

fresh vegetable & fruit salad with cheese, sesamy oil & dresed with any salad dresing you like... plus some glases of pure/plain drinking water & fruit juice if you like... besides, steemed potatoes-casavas-sweetPotatoes can help us having energy too if you like... just remember not to take them too much as your stomach will be easily full...

Jackfruit carnitas wraps.

Kale salad with chopped apple, dried cranberries, and green onions. I use lemon juice and olive oil as a dressing.

I love leftover soup for lunch. I always make large batches of soup so that I have plenty leftover. Lentil veggie soup and stuffed pepper soup are my favorites.

I'm addicted to whole wheat wraps with hummus, salsa, kale and avocado. Two of those with a tomato soup and a couple hard boiled eggs really keep me going throughout the day!

I enjoy cooking ahead a big pot of black beans. I save them and when need a quick lunch I just throw some onions, garlic and tomatoes and add the black beans to the pan. Meanwhile I have sweet potatoes boiling in another pot. To serve I add the hot sweet potatoes to the bottom of my serving plate and then I add the black bean mix on top. Yummy and perfect on a cold day. Narda - Maryland.

A loaded spinach salad with fruit (strawberries, nectarine or peach), nuts and raspberry vinaigrette. Quick, easy and delicious!

My life is busy, so I don't have time to make both dinner and separate lunch. I trick I learned long ago, double up, in order to have leftovers. In my household, there's just my husband and me, but I cook for four to ensure we have lunches for the next day. On week nights when I'm too tired to cook, I pull together a Mediterranean antipasto: crusty bread, olives, pickled eggplant / artichokes, cantaloupe, cheese, sun-dried tomatoes, fresh tomatoes drizzled in olive oil, roasted red peppers (from a jar), and fresh figs. Any combination works and I just go with whatever I find in the fridge. It doubles up beautifully as a lunch for the next day.

Pair Dr. Todd's Greens Steam Saute with a fresh juice or smoothie and I'm set! Follow that with a walk outdoors and the rest of the afternoon is a breeze. Green Steam Saute Recipe-->

My new favorite is to blend my choice of beans, vegetable broth and a mix of spices and herbs into a soup. I plunk it into a canning jar and easily sip it during the day. I love it because you can really make it your own. Sometimes I add rice or sautéed veggies. If I'm really hungry I can make a little salad to pair with it. This leaves me satisfied and full of energy for the rest of the day.

One of Amy Chaplin's bean and rice bowls. My favorite version: mung beans, brown and sweet rice, arugula, bleeding heart radish, sliced green onion, pumpkin seeds, topped with tamari and flax oil. Delicious and always makes me feel so good.