Lunch Ideas – My Favorite Vegetarian & Vegan Lunches!

Between planning breakfast and dinner, thinking of quick and healthy lunch ideas may be an added stress that you simply don’t need. Let us help take some of that stress away with these 4 simple vegetarian lunch recipes. All of these recipes take only a few minutes to make yet, they are absolutely delicious. Make these at home and take them with you to work or school. You no longer need to empty your pockets running to salad bars, food trucks or fast-food stores.

1. Caprese Pasta Salad


• 2 cups of organic whole wheat fusilli, cooked
• ½ cup of cherry tomatoes, sliced
• ¼ avocado, diced
• 1 tsp chopped fresh basil
• 1 tsp chopped fresh cilantro
• 1 tsp chopped fresh parsley
• 1 slice of vegan cheese, chopped
• ¼ tsp salt
• ⅛ tsp pepper
• 1 tbsp vegan mayonnaise
• 1 tbsp Fini reduction of balsamic vinegar


Put fusilli, tomatoes, avocado, basil, cilantro, parsley, cheese, salt, pepper, and mayonnaise in a large bowl.
Mix well.
Transfer to a serving dish, then drizzle reduction of balsamic vinegar on top.

2. Avocado and Balsamic Toast


• 2 slices of organic bread
• 2 tsp chopped fresh basil
• 1 tomato, sliced
• 8 slices of cucumber
• ½ avocado, sliced
• salt
• pepper
• 1 tbsp Fini reduction of balsamic vinegar


Toast the bread slices in a bread toaster.
Using a knife, spread the avocado slices on top of each bread.
Arrange tomato slices on top.
Season tomatoes with salt and pepper.
Sprinkle chopped basil, then arrange cucumber slices on top.
Finish off with a drizzle reduction of balsamic vinegar.

3. Burrito Rice Bowl


• 1 cup of white rice
• 1 cup of water
• 2 ½ tbsp of taco seasoning
• ¼ cup of cooked pinto beans
• ¼ cup of frozen corn
• 1 tbsp chopped fresh cilantro
• ¼ avocado, diced
• ¼ cup of shredded vegan cheese
• salt
• pepper


Put rice, water, and taco seasoning in a saucepan.
Mix then cover the pan with a lid.
Simmer over low-medium heat until rice is cooked.
Remove the lid and add beans, frozen corn, and cheese.
Mix and cover the pan again with a lid.
Simmer over low heat just for 1 minute to heat the beans and corn.
Turn off heat.
Transfer to a serving dish.
Season with salt and pepper.
Top off with cilantro and avocado.

4. Ultimate Veggie Sandwich


• 2 slices of organic bread
• ½ cucumber, sliced
• 1 tomato, sliced
• 1/2 avocado, sliced
• 1 radish, thinly sliced
• 1 tbsp bean sprouts
• ¼ cup chopped spinach
• 2 slices of vegan cheese
• 2 tbsp Tofutti imitation cream cheese
• salt
• pepper


Spread cream cheese on the bread slices.
Arrange the vegetable slices, cheese, sprouts, and spinach on top of 1 slice of bread.
Season with salt and pepper.
Cover the sandwich with the other bread slice.
Slice in half, diagonally and serve.

Ideas And Tips:

• Each recipe takes about 15 to 20 minutes to make. Serves 1 to 2.

• The caprese pasta salad can store in the fridge for up to 3 days. But make sure to add the avocado slices just before serving.

• For the avocado and balsamic toast, you can add sprouts, spinach or lettuce.

• For the burrito rice bowl, you can add chopped onions, tomatoes, and jalapeño. You can also squeeze fresh lemon or lime on top before serving.

• For the ultimate veggie sandwich, you can substitute the imitation cream cheese with vegan butter or mayonnaise.

Lunch Ideas - My Favorite Vegetarian & Vegan Lunches
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