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
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
Giant couscous & falafel salad with sweet tahini dressing
Herby courgette, olive & lemon orzo salad
Cucumber & pomegranate salad with cumin and lime
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
Roasted tomato, pepper & rocket salad
Pea pesto baguette pizzas
Tofu scramble on toast with watercress salad
Vegan rösti
Falafel stuffed with sumac onions
Veggie balls in sun dried tomato sauce with bucatini
Vegan tomato soup with spinach ravioli
Pumpkin & squash chutney
Vegan chick’n & plant-based bacon pie
Crispy tofu fried rice
Tofu with ginger & soy tomato sauce
Vegan minestrone
Pea & broccoli soup with chive scones
Sweet potato & chickpea soup
Blistered tomatoes with smoky aubergines
Vegan minestrone soup
Butterbean, Swiss chard and preserved lemon soup