Vegan lunch recipes
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Tofu katsu sando
Caramelised corn & jalapeño salsa
Roast baby tomatoes & chickpeas with bay and garlic
Cauliflower couscous with artichokes & capers
Leek & mushroom galettes Serves 4 with ‘cheesy’ pastry
Tomato & ginger rasam
Vegan meatballs with wheatberries & beetroot apple salad
Brussels sprouts falafels
Beetroot dal
Khichdi
Roasted tomato & squash soup
Vegan cauliflower macaroni cheese
Creamy chana dal
Rosemary & sea salt focaccia
Sweet potato & pea curry
Vegan nachos with spiced lentils
Twenty-minute vegan macaroni cheese
Butternut & coconut stew with coriander
Vegetable mulligatawny soup
Khichdi-style cauliflower
Pumpkin & squash chutney
Salt & pepper smoked tofu
Aubergine miso donburi (rice bowl)
Gooey veg toasties
Creamy tomato & aubergine rigati
Kimchi & smashed avocado toast
Mushroom, broccoli & ginger noodles
Tomato & chard quiche
Roasted courgette & herbed pearl barley
Hoisin tofu, crispy kale & chilli cashew wraps
Vegan chick’n & plant-based bacon pie
Giant couscous & falafel salad with sweet tahini dressing
Crispy tofu fried rice
Herby courgette, olive & lemon orzo salad
Tofu with ginger & soy tomato sauce
Vegan minestrone
Cucumber & pomegranate salad with cumin and lime
Pea & broccoli soup with chive scones
Salt & pepper tofu with katsu mayo
Spiced sweet potato & freekeh salad
Easy mushroom & coconut ramen
Vegan Caesar with crispy tofu croutons
Cherry & pistachio tabbouleh with crispy tofu
Blistered tomatoes with smoky aubergines
Roasted tomato, pepper & rocket salad
Pea pesto baguette pizzas
Tofu scramble on toast with watercress salad
Veggie balls in sun dried tomato sauce with bucatini
Vegan tomato soup with spinach ravioli
Sweet potato & chickpea soup
Vegan rösti
Falafel stuffed with sumac onions
Vegan minestrone soup
Butterbean, Swiss chard and preserved lemon soup