These recipes art part of my 5-part series on Quick, Satisfying and Easy Vegan Recipes:
- How to Make Simple, Delicious Nutritious Vegan Meals Fast
- 3 Vegan Breakfast Recipes ON THE GO: Quick, Filling and Easy Portable Vegan Recipes
- 3 Vegan Snack Ideas: Easy and Satisfying Vegan Snack Recipes
- 3 Vegan Dinner Recipes: Quick, Satisfying and Easy Vegan Recipes
Watch me make the recipes in the video below:
Quick, Easy and Delicious Vegan Work Lunch Recipes
If you want to learn even more recipes, and become a pro at making your own home-made, highly nutritious, quick and easy, yet still satisfying and filling vegan meals, check out my online course, “The Effortlessly Flavorful Vegan Kitchen”.
In this course, I teach you how to make these meals through my easy to learn step-by-step method. Learning this method will make your time in the kitchen, making food for yourself and your family, a breeze! The entire course is online, and you can do it at your pace. Learn more about it here.
Vegan Work Lunch Recipe 1: Asian Quinoa Buddha Bowl
A great Buddha bowl is the perfect vegan work lunch meal, because it’s really easy to transport and you can even make most of the ingredients, as well as the sauce, on the weekend.
Buddha bowls are extremely flexible, and I make them constantly, almost every single day. They are filling, beautiful and packed with different flavors and textures, so it’s really satisfying.
Make sure to take the Asian sauce in a separate container, so that the veggies in this recipe will stay fresh when you take them to work.
The sauce recipe I am using for this vegan work lunch comes straight out of the online course, The Effortlessly Flavorful Vegan Kitchen. Check out the course for more amazing quick and easy meal ideas that are satisfying and delicious.
- ¼ cup quinoa
- 1/2 cup water
- ¼ cup non-GMO frozen edamame
- ¼ medium onion (purple or sweet, chopped)
- 7 chopped mushrooms (about 2 cups mushrooms, chopped)
- 2 cups red cabbage, chopped and vigorously massaged
- 1 green onion
- Top with: some cilantro (optional)
- 2 tablespoons raw, unroasted almond butter
- 1 tablespoons chia seeds
- 6 cherry tomatoes
- 1 tablespoons maple syrup
- 2 teaspoons Eden organics brown mustard (this brand makes the best mustard, but you can use whatever you have too)
- Large piece of ginger (start with a small piece and add more until you enjoy the taste, but it’s not bitter)
- Boil water, and add quinoa and edamame in a steaming basket when water is boiling. Cook quinoa for 20 minutes, and frozen edamame beans for 5-6 minutes.
- Place chopped mushrooms and onions on a very hot non-stick skillet, and cook for 10 minutes, without adding any liquids. You can stir a few times, but it's not necessary.
- Chop cabbage using a sharp knife or in a food processor. Massage vigorously with your hands until it starts to release some liquids (about 5 minutes).
- Chop the green onion and some cilantro (optional)
- Blend all ingredients until completely smooth.
- Place quinoa, edamame, mushrooms and onions, red cabbage, and sauce in a bowl, and top with green onion and cilantro.
Vegan Work Lunch 2: Kale Caesar Salad with Oil-Free Croutons
I could honestly eat this kale Caesar salad every – single – day. It is that good! The dressing takes minutes to blend up. And you may think my choice for croutons sounds strange, but trust me, it works perfectly well with this yummy Caesar salad lunch.
What is great about kale is that the longer it is mixed with dressing, the softer it gets, the more delicious it tastes. If you find kale to be bitter, you may still love this salad because of the taste change of massaged kale.
- 1 bunch of curly kale, or about 4-7 cups of roughly chopped curly kale
- Black pepper
- Pre-heat the oven to 400F. Cut your tortillas into medium-sized pieces (the same doesn't matter, this is just so that it's easy to tear up later).
- Bake at 400F on a parchment-lined baking sheet for 10 minutes, then broil on high for another 3 minutes, watching that they don't burn.
- They should be crispy and golden brown when they are ready.
- Blend in a high speed blender until completely smooth.
- Tear kale off of the stems, and roughly chop. Use a tiny pinch of sea salt to massage the kale vigorously, until it starts to release some liquid and turns brighter green (about 5 minutes).
- Add kale leaves to a bowl, top with the dressing, and tear up some croutons on top. Top with ground black pepper.
Vegan Work Lunch 3: Lemon Caper Asparagus Penne Pasta
Have you ever had the non-vegan version of this delicious, creamy pasta? I remember loving it at California Pizza Kitchen, where it is served with salmon. I wanted to find a way to make this completely vegan, and oil free.
This version is ridiculously simple, and I was surprised how amazing and satisfying it is. It’s the perfect filling work lunch because it seriously takes minutes to make, and still tastes incredibly delicious!
- Cook pasta according to package instructions, steaming the asparagus at the same time. If you use the TruRoots pasta, they require the same time to cook.
- Add pasta and asparagus to a bowl, and top with lemon juice, capers, and nutritional yeast, as well as a pinch of black pepper.
- You can soak the capers in water to remove excess salt before adding them if you wish.
Want to Learn More Quick, Satisfying and Easy Vegan Recipes?
Lastly, check out my free mini course, where I teach you how to make 7 quick and easy vegan recipes that are very similar to these, here.
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