Best Vegan Lunch Ideas

Post By: 489580036 January 14, 2019

Ingredients

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

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.
Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6–8 minutes.
Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
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.
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.
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.
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.
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.
Ladle soup into bowls. Top with yogurt, if desired.

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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.
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.
Cut the avocado into slices and add the micro greens.
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.
Cut the butter lettuce into thin strips and season with avocado oil.
In a bowl serve all the ingredients and add salt, pepper and lemon juice as you prefer.

Slice tomatoes and place in container, pour balsamic vinaigrette over them, and cover. Marinate for 2 hours, or over night.
Preheat oven to 400°F.
Slice the eggplant, brush with olive oil, sprinkle with sea salt, ground pepper, and garlic powder. Cook the eggplant in an oiled pan for 15 minutes, flip. and pour white wine over eggplant evenly. Cook for an additional 15 minutes then remove from oven and set aside.
Toast the bread. Spread 2 tablespoons of hummus on 4 slices of the toast, then top with two slices of roasted eggplant.
Next, top with 4 slices of marinated tomato, sprinkle additional salt and pepper, add 1/2 cup fresh spinach and top with a few olive slices, if using, and top with remaining slices of bread.
Slice sandwich into two sections and serve.

Measure out and add all the ingredients, minus the nutritional yeast and broccoli to the sauce pan, stir together, place a lid on the pan, bring to the boil and cook for 10 minutes or until al dente. Stir frequently and add extra water if needed during the cooking process.
Meanwhile, cut up the broccoli into small florets and add to the pan after 5 minutes of cooking.
After 10 minutes, remove the pan from the heat, stir in the nutritional yeast and let it rest for 2-3 minutes before serving and enjoy!