Vegan Lunch Recipes
Beet Poke with Avocado-Wasabi Mash
This cold salad has a bright, earthy, and sweet taste to it thanks to fresh ingredients like oranges, sweet onions, and of course - beets!
Double Drive-Thru Veggie Burgers
Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a "special sauce," she swaps out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing.
Seared Tofu Tabbouleh
With plenty of flavors and textures, this one-bowl meal from F&W's Kay Chun is the perfect simple lunch or supper.
Cabbage-and-Kale Slaw with Toasted Yeast Dressing
Noma alum Josh Lewis makes his terrific dressing with toasted nutritional yeast (sold at health food stores) and two types of oil. It's great on all kinds of slaws and any salad with sturdy leaves.
Kurdish White Beans with Tomatoes and Dried Lime
This fragrant bean dish from cookbook author Naomi Duguid is flavored with turmeric and cumin, but it's the aroma and nuance of the dried lime that make it special. Duguid learned the recipe from a cook in Iraqi Kurdistan.
Gallo Pinto (Black Beans & Rice)
"In Nicaragua, gallo pinto is the great social equalizer," Cord?a says. "It's part of almost every meal, whether you are rich, poor, white, black or native." He serves this black beans and rice dish to his family for breakfast or a late-night snack, adding crispy bits of fried onions.
Cold Tofu with Chestnuts in Apple Dashi
This light and elegant no-cook dish features custardy silken tofu in an ultra-refreshing broth. Here, Chang uses umami-packed shiro dashi, a bottled Japanese stock, as the savory base for the broth, stirring in Fuji apple juice for just the right amount of sweetness.
Spicy Avocado-Cucumber Soup
Pureed avocado and coconut milk make this dairy-free soup decadently creamy.