Vegetarian Lunch Recipes

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

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.

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.

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.

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

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.

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

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.

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.

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).