Quick Lunches For Vegetarian Meals

Vegetarian lunches are probably one the easiest meals to make and a healthy meal choice any time. There are so many options that come together quickly and easily to make quick lunches whenever you need them. Here are a few suggestions for simple vegetarian meals.

For quick meal planning, try these easy vegetarian recipes that can be made using only a few simple ingredients.

Try mixing some plain yogurt (soy or regular) with your favorite fresh fruit, cut into pieces, along with a drizzle of honey or agave syrup, and some chopped nuts. Swirl it all together and serve with toasted bread slices or some whole grain crackers.

Make a simple vegetable salad with steamed edamame beans, jicama cubes, chopped red bell peppers, and pitted black olives tossed in a store-bought olive oil vinaigrette. Serve this salad along with a bowl of cooked rice tossed with some soy sauce and lemon juice.

A cooked vegetarian burger or hotdog makes a quick meal and can be served on a whole grain bun with a selection of toppings (mustard, ketchup, tomato slices, pickle slices, cheese, etc.) along with a simple side dish of steamed vegetables dressed with some salt and pepper, olive oil, and vinegar.

For a quick salad meal, try cutting up the cooked vegetarian burger or hotdog into pieces and add to some mixed salad greens, pickle slices, diced tomatoes, and some shredded cheese (cheddar or Swiss are good choices) and toss with Italian dressing and serve with a cup of soup on the side.

For a quick lunch, try a wrap sandwich made with a simple bean spread of canned chickpeas (rinsed, drained, and mashed) combined with some cumin, shredded carrots, diced red onion, and low-fat sour cream. Spoon the bean mixture into a soft tortilla shell and add some flavorful toppings like radish sprouts and chopped, pitted green olives. Serve this easy wrap sandwich with some baked pita chips.

Make a quick bean salad with canned black beans (rinsed and drained), chopped walnuts, chopped tomatoes, corn kernels, chopped fresh cilantro, and some rice vinegar. Toss all ingredients together and serve with warm rolls and whipped cream cheese spread.

Saute some cubed tempeh with sliced mushrooms and broccoli tops until the vegetables are tender. Toss with a little tamari soy sauce and fresh squeezed lemon juice and serve over cooked udon noodles with a piece of fruit on the side.

Take two slices of crusty bread, toast, and spread one side of one slice with mustard and the other slice with some basil pesto. Layer the mustard side with thinly sliced baked tofu and top with some marinated artichoke hearts (drained) and a slice of sharp cheddar cheese. Place the sandwich under a broiler or into a microwave or toaster oven just until the cheese melts and then top the sandwich with the other slice of bread. Serve sandwich with celery and carrot sticks and baked potato chips.