Vegetarian Lunch Recipes | Vegetarian Times Skip to main content

Lunch

Break out of your lunch routine with one of these simple, delicious mid-day dishes.
Chickpea Tacos

Chickpea Tacos

Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.

Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread

Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread

You can now find roasted garlic cloves in jars at supermarkets, but it’s very easy to make your own. Simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil. Wrap tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft. Cool, and store in the fridge up to 5 days. To use, squeeze roasted garlic from cloves.

Sun-Dried Tomato and Arugula Tartines

Sun-Dried Tomato and Arugula Tartines

"Peppery arugula is like a spice itself," says French chef and instructor Emmanuel Tessier of La Cuisine Corsaire in Cancale, France. Toasting the arugula under cheese in these sandwiches slightly wilts the leaves for a texture that's a cross between cooked spinach and crunchy lettuce.

Creepy Finger Sandwiches

Creepy Finger Sandwiches

Arrange these "fingers" in hand shapes on a platter, and they’ll disappear like magic. You can also serve them with dipping bowls of blood (ketchup) and green slime (prepared pesto).

Gluten-Free Veggie Burger

Gluten-Free Veggie Burger

Simple, speedy, and satisfying, this patty recipe is made with TVP (textured vegetable protein), which can be found in the bulk section of natural food stores. These burgers get their meaty flavor from dulse, dried seaweed flakes that are a good source of B vitamins and iron.

Pinto Bean Tacos

Pinto Bean Tacos

Soy chorizo sausage is a favorite among VT staffers because it adds spice and texture without a processed "fake meat" flavor. Queso fresco is a crumbly, mild Mexican cheese. Look for it near the refrigerated salsas or next to Cheddar and Monterey Jack cheeses.

Warm Potato and Edamame Salad

Warm Potato and Edamame Salad

A simple potato salad gets a fresh, protein-packed twist from frozen shelled edamame (soybeans). If you’re not a cabbage fan, substitute 2 cups fresh baby spinach—just stir the leaves in at the same time you add the tomatoes.

Paprika Cauliflower Pita Pockets

Paprika Cauliflower Pita Pockets

Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese.

Rainbow Pizza

Rainbow Pizza

Refrigerated pizza dough is sold in 1-lb. packages at supermarkets and Italian grocers and can be a godsend when unexpected guests (or just a bunch of hungry kids) come in after a busy day. Feel free to top the pizza with whatever veggies you have in the crisper.

Pasta Primavera Salad

Pasta Primavera Salad

One large pot of boiling water does all the cooking for this salad. The addition of the vegetables has been timed so that they’re all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in.

Pressed Waffle Panini

Pressed Waffle Panini

Turn freezer waffles into dinner sandwiches. If you don’t have a countertop grill, cook the panini the same way you’d cook grilled cheese sandwiches in a skillet.

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