Best Vegan Lunch Ideas

Best Vegan Lunch Ideas

Post By: January 14, 2019
0 Comment
Blog - Best Vegan Lunch Ideas - The GreenLine Market

Best Vegan Lunch Ideas

The best vegan lunch ideas that you should try to help you start the week off right. Full of flavour, nutrition and goodness, simple, filling and delicious.

Flavorful, filling and warming vegan meal prep that uses many pantry staples. See our list of some of the top vegan meal prep recipes and vegan lunch ideas that you are sure to love!

Blog - Vegan Coconut Lentil Soup - The GreenLine Market

Vegan Coconut Lentil Soup

A great vegan lunch idea. We love it with a few spoonfuls of yogurt on top or you can use a non-dairy yogurt to keep it vegan (coconut yogurt adds a nice flavour to the mix!). Brilliant for bringing to work or just keeping you warm on those cold winter days.

Prep Time

15 minutes

Cook Time

60 minutes

Servings

8

Blog - Vegan Coconut Lentil Soup - The GreenLine Market - 02

Ingredients

  1. 1 large white onion
  2. 6 garlic cloves
  3. 1 piece of ginger that is approximately 3-inches
  4. 2 tablespoons virgin Nutiva Coconut Oil
  5. 5 teaspoons curry powder
  6. ½ teaspoon cayenne pepper (add more to make it spicier)
  7. 1 can of unsweetened coconut milk (13.5-ounces)
  8. 1 cup split red lentils
  9. ½ cup unsweetened shredded coconut
  10. 2 teaspoons kosher salt, plus more
  11. 1 10-ounce box frozen spinach, thawed
  12. 1 15-ounce can crushed tomatoes
  13. Plain whole-milk or non-dairy yogurt such as coconut yogurt as a vegan replacement

Blog - Vegan Coconut Lentil Soup - The GreenLine Market - 03

Instructions

  1. Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely chop. Peel 3″ piece ginger with a small spoon, then finely chop.
  2. Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6–8 minutes.
  3. Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
  4. Add 5 tsp. curry powder and ½ tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
  5. Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, ½ cup shredded coconut, 2 tsp. salt, and 5 cups water.
  6. Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes.
  7. Meanwhile, remove 10 oz. thawed frozen spinach from packaging and squeeze between your hands over sink to remove excess water. Transfer to cutting board and coarsely chop.
  8. Add spinach and 15 oz. tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt.
  9. Ladle soup into bowls. Top with yogurt, if desired.

Subscribe to our newsletter

Amazing giveaways, healthy living ideas and better brands.

Blog - Best Vegan Lunch Ideas - The GreenLine Market

Vegan meal prep: Warm roasted salad and vegetables with quinoa

Another favourite on our vegan lunch ideas list is this warm roasted salad of vegetables and quinoa. Easy to prepare and even easier to enjoy, this will certainly go down as a nice lunch time treat.

Prep Time

15 minutes

Cook Time

40 minutes

Servings

2

Blog - Best Vegan Lunch Ideas - The GreenLine Market

Ingredients

  1. 1 piece of large avocado
  2. Bob’s RedMill Quinoa Tricolor
  3. 3 roasted red potatoes
  4. 1 cauliflower
  5. 1 edamame
  6. 1 micros greens
  7. 1 butter lettuce
  8. Avocado oil
  9. Lemon juice
  10. Salt
  11. Pepper
  12. Paprika

Blog - Best Vegan Lunch Ideas - The GreenLine Market

Instructions

  1. In a pan, put a little olive oil to heat and toast the washed quinoa for a minute or until the water evaporates. Add the boiling water or broth (2 cups) and salt and let it boil. Lower the heat to the minimum and cook covered for 15 minutes. Remove the pot from the burner and let the quinoa sit for five minutes.
  2. Wash the cauliflower and drain it. Cut it into small bunches and prepare the potatoes in a roasting pan, without removing the skin, together with the cauliflower for 15/20 minutes in the oven. Once golden, remove.
  3. Cut the avocado into slices and add the micro greens.
  4. Put water to boil in a pot with lid. When it begins to bubble, add the frozen edamame with pods and recaps. Cook for 5 minutes. Then, remove the edamame from the fire and strain them. Re-incorporate the pods into the pot, add a small teaspoon of spicy paprika powder and a tablespoon of salt in flakes. Cover the pot and stir so that the paprika and salt are well distributed.
  5. Cut the butter lettuce into thin strips and season with avocado oil.
  6. In a bowl serve all the ingredients and add salt, pepper and lemon juice as you prefer.

Subscribe to our newsletter

Amazing giveaways, healthy living ideas and better brands.

Vegan products you’ll love

  • Redmond Real Organic Salt Seasoning Gift Set - 4 Pieces. Organic & Kosher. The GreenLine Market
    Quick View
    Add to Wishlist
    Add to cart

    Redmond Real Organic Salt Seasoning Gift Set

    $18.99
  • Bob's Red Mill Flaxseeds - Gluten Free - Case Of 6 - 13 Oz Each. The GreenLine Market
    Quick View
    Add to Wishlist
    Add to cart

    Bob’s Red Mill Flaxseeds – Case Of 6

    $12.99

Related News

19 Jul
Sunscreen post thumbnail

Your sunscreen might be doing more harm than good

0 Comment
Read More
30 Aug
WholeFoods

Where Does Our Food Come From?

0 Comment
Read More
29 Jan

5 Easy Ways To Reduce Your Carbon Footprint in 2019

0 Comment
Read More
07 Nov
Vegan Cauliflower Mashed Potatoes - The GreenLine Market

Vegan Cauliflower Mashed Potatoes

0 Comment
Read More

Leave Your Comment

x