Vegetarian Lunch Recipes

By Food & Wine
Updated September 21, 2017
David Malosh
From roasted squash and mixed sprouts bowl to vegetarian black bean chili with ancho and orange, here are Food & Wine's best vegetarian lunch recipes.
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Vegetable Quinoa Bowls with Garlic Yogurt

© Linda Pugliese
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Star chef Jose Andres dresses this amazing vegetable bowl with a delicious roasted-garlic yogurt sauce as well as a bright honey-lemon dressing.

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2 of 10

Vegetarian Black Bean Chili with Ancho and Orange

© Christina Holmes
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This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it’s easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices.

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Smoky Vegetarian Beet Reubens

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With this sandwich, chef Todd Ginsberg proves that vegetarian versions of classic meat dishes can sometimes be just as delicious. Here, in place of the pastrami, Ginsberg sprinkles roasted beet slices with smoked salt, then serves them on buttered rye toast with all the traditional condiments, like sauerkraut, melted Swiss cheese and homemade Russian dressing.

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No-Bake Vegetarian Enchiladas

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The recipe here is based on a dish created by Josef Centeno’s great-grandmother, who raised 12 kids. Because meat was expensive, she often made enchiladas using only vegetables, like carrots and potatoes. For his enchiladas, Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.

5 of 10

Fresh Cabbage and Avocado Tacos with Queso Fresco

GUY AMBROSINO
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Using a mix of red and green cabbages makes these refreshing vegetarian tacos even more colorful.

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Zucchini Quesadilla with Spicy Salsa Roja

© Con Poulos
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Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla as well as on top gives it an excellent punch.

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7 of 10

Chickpea Salad Sandwiches

© Eva Kolenko
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F&W’s Justin Chapple makes his healthy vegetarian sandwiches with plenty of chickpeas, onion, lemon juice and dill.

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Radish Tea Sandwiches with Miso Yogurt

© Con Poulos
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These lovely tea sandwiches from Justin Chapple are super-adaptable. You can use butter or full-fat yogurt instead of fat-free yogurt, and you can substitute sliced baby turnips or daikon for the radishes.

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Vegetarian Green Coconut Curry with Quinoa

© Kristen Stevens
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Quinoa makes a healthy alternative to rice and soaks up the coconut curry very well. Make sure to use a good quality Thai curry paste for a rich flavor.

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10 of 10

Roasted Squash and Mixed Sprouts Bowl

David Malosh
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This outstanding, good-for-you vegetarian salad from L.A.’s Sqirl features an array of textures and flavors, from tender roasted squash to crunchy sprouts and creamy lebneh (Lebanese strained yogurt).

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