Vegan: Vegan Lunch Recipes: 50 Delicious Vegan Recipes - Quick & Easy to make, Improve Your Health And Feel Amazing (Mastering The Kitchen Book 2) (2 page)

Ingredients:

For pesto:

• 2 cloves garlic
  
• 2 cups fresh basil leaves
  
• 1/2 cup oil packed sun dried tomatoes
  
• 1/2 cup hulled hemp seeds
  
• 1/4 cup water
  
• 1/4 cup extra virgin olive oil
  
• 1/4 cup lemon juice
  
• 1/2 teaspoon salt or taste
  
• 1/2 cup hemp seeds, hulled
  
• Black pepper powder to taste
  

For the sandwich:

• 8 slices sprouted-grain bread, toasted
  
• 4 tablespoons hummus
  
• 4 tablespoons sun-dried tomato and hemp basil pesto - recipe given below
  
• 1 avocado, sliced
  
• Lettuce leaves
  
• 4 tomato slices
  
• A pinch of red pepper flakes
  
• A pinch of salt
  
• A pinch of pepper
  

Method:

1. To make pesto: Blend together in a blender all the ingredients of the pesto until smooth.
   
2. Spread hummus over 4 slices of toasted bread. On the other 4 slices, apply pesto.
   
3. Place lettuce leaves, tomato, and avocado on any 4 of the slices of bread. Sprinkle red pepper flakes, salt and pepper. Cover with the remaining 4 slices of bread.
   

Ingredients:

• 10 slices bread
  
• 5 leaves Swiss chard
  
• 2 radishes, thinly sliced
  
• Few tomato slices
  
• 4 tablespoons vegan butter
  
• Salt to taste
  
• Pepper to taste
  
• 8-10 tablespoons white bean spread
  

 
Method:

1. Spread about a tablespoon of white bean spread on one side all the slices of bread.
   
2. Place Swiss chard over 5 slice of bread. Arrange tomato slices over the bread.
   
3. Next layer the radish slices over the tomatoes. Cover with the remaining bread slices.
   
4. On the other side of the bread, spread vegan butter lightly.
   
5. Place a nonstick pan over medium heat. Place the sandwich on the pan and cook until golden brown. Flip sides and cook the other side too.
   
6. Cut into 2 pieces and serve.
   

Ingredients:

• 2 packages tofu, chopped into 5mm slices
  
• 10-12 slices bread, toasted
  
• A few lettuce leaves
  
• 1 avocado, peeled, pitted, sliced
  
• 1 cup onions, sliced
  
• 4 cloves garlic, minced
  
• 1 tablespoon oil
  
• 2 sprigs of fresh rosemary or 2 teaspoon dried rosemary
  
• A few fresh basil leaves
  
• 2 tomatoes, sliced
  
• A little mustard sauce
  
• 1/2 cup tahini to spread
  
• Salt to taste
  

Method:

1. Place a frying pan over medium heat. Add oil. When oil is hot, add onions and garlic. Sauté until the onions are translucent.
   
2. Add tofu. Fry until golden brown. Flip sides and cook the other side until golden brown. Remove from heat and keep aside.
   
3. Spread tahini on one side of all the slices of bread.
   
4. Lay lettuce leaves on 5 slices of bread. Place a little mustard over the lettuce. Lay the tomato slices, avocado and tofu.
   
5. Lay 3-4 basil leaves and cover with more bread slices to which tahini is applied. Slice into the shape you desire and serve.
   

Ingredients:

• 2 cans (19 ounce each) garbanzo beans, drained, rinsed
  
• 2 stalk celery, chopped
  
• 1 onion, chopped
  
• 2-3 tablespoons vegan mayonnaise
  
• 2 tablespoons lemon juice
  
• 2 teaspoons dried dill
  
• Salt to taste
  
• Pepper powder to taste
  
• Few bread slices
  

Method:

1. Mash the chickpeas slightly with a fork.
   
2. Mix together all the ingredients of the filling along with the chickpeas in the bowl. Place the filling in between 2 slices of bread.
   
3. Serve as it is or grilled. Chop it into the desired shape and serve.
   

Ingredients:

• 1 can (19 ounce) chickpeas, drained
  
• 1 1/2 cups canned sweet corn
  
• 1/4 cup fresh cilantro leaves, chopped
  
• 1 teaspoon paprika or to taste
  
• 1 teaspoon ground coriander
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon lemon zest, grated
  
• 1/4 cup all-purpose flour
  
• Salt to taste
  
• 2-3 tablespoons olive oil
  
• Few lettuce leaves
  
• 1 large tomato, chopped into thin slices
  
• 6 whole meal burger buns, slit
  
• 1/2 cup ketchup
  

Method:

1. Place chickpeas and sweet corn in the food processor and pulse until crumbly. Add coriander, cumin, salt, lemon zest, flour, paprika and pulse again. Remove the mixture and divide the mixture into 6 equal portions. Shape into patties. Refrigerate for a while.
   
2. Place a large frying pan over medium heat. Add olive oil and place the patties in the pan.
   
3. Cook until the underside is golden brown. Flip sides and cook the other side until golden brown.
   
4. Apply ketchup at the bottom part of the bun.
   
5. Place a lettuce leaf on the bottom half of the bun. Place the tomato slices over the lettuce. Sprinkle cilantro.
   
6. Place fried patty on each of the bun over the cilantro. Cover with the other half of the bun and serve.
   

Ingredients:

• 4-5 tablespoons olive oil
  
• 2 onions, diced
  
• 3 cloves garlic, minced
  
• 5 green onions, sliced
  
• 1 teaspoon ground cumin
  
• 3/4 cup diced fresh mushrooms
  
• 2 cans (15 ounce each) can pinto beans
  
• 2 teaspoons parsley, chopped
  
• Salt to taste
  
• Pepper powder to taste
  
• A 6 burger buns, slit
  
• A few slices tomatoes
  
• A few slices onions
  
• A few leaves lettuce
  

Method:

1. Place a skillet over medium heat. Add about a tablespoon of oil. Sauté until onions are translucent. Add green onions, cumin, and mushrooms. Cook until the mushrooms are done.
   
2. Place the beans in a food processor and blend until well mashed.
   
3. Transfer the contents to a bowl. Add mushrooms, beans, parsley, salt and pepper, Mix well. Divide the mixture into 6 portions and form patties.
   
4. Place a large frying pan over medium heat. Add a little oil and place the patties in the pan. Cook until the underside is golden brown. Flip sides and cook the other side until golden brown. Place a lettuce leaf on the bottom half of the bun. Place the tomato slices over the lettuce. Place the onion slices over the tomatoes.
   
5. Place a fried patty on each of the bun; cover with the other half of the bun.
   
6. Serve with your favorite dip.
   

Ingredients:

• 2 vegan frozen spicy burgers
  
• 1 red bell pepper, chopped into thin slices
  
• 1 sweet onion, sliced into rounds
  
• 1/2 tablespoon olive oil
  
• 1/2 cup salsa of your choice
  
• 2 tablespoons nutritional yeast
  
• Pepper powder to taste
  
• Salt to taste
  
• 1/3 cup garlic hummus
  
• 4 slices sprouted grain bread, toasted
  
• 2 tablespoons fresh parsley, chopped
  

Method:

1. Place a nonstick pan over medium heat. Add oil. When oil is hot, add onions and bell pepper and sauté until onions are translucent.
   
2. Add pepper and nutritional yeast. Sauté for a couple of minutes and salsa. Increase the heat to high and sauté the vegetables until the moisture is absorbed.
   
3. Push the vegetables to one side of the pan. Place the burgers and heat thoroughly. Remove the pan from heat.
   
4. Apply hummus over the bread slices Spread the sautéed vegetables over 2 of the bread slices. Sprinkle salt and pepper to taste. Place the burger over it. Sprinkle parsley over it. Cover with the remaining 2 slices of bread and serve with hummus.
   

Ingredients:

• 1/2 pound extra firm tofu
  
• 3 tablespoons golden raisins
  
• 1/2 tablespoons fresh parsley, chopped
  
• 1/2 teaspoon yellow mustard seeds
  
• 2 tablespoons apple cider vinegar
  
• 1 tablespoon pumpkin seeds, roasted
  
• 1 onion, chopped
  
• 1 cup vegan mayonnaise
  
• 1 tablespoon curry powder
  
• Salt to taste
  
• Pepper powder to taste
  
• 2-3 cups salad greens
  

Method:

1. Boil apple cider vinegar and add it to a heatproof bowl to which raisins and mustard seeds are added. Cover and set aside for around 20 minutes.
   
2. Press the tofu gently in between your hands to remove the excess moisture. Crumble it and place it in a bowl.
   
3. Add the raisin - mustard seeds mixture along with the remaining vinegar, pumpkin seeds, onions and parsley.
   
4. Mix together in a small bowl, mayonnaise, curry powder, salt and pepper to taste. Whisk well and add to the bowl of tofu. Mix well. Adjust the seasonings if necessary.
   
5. To serve: Place salad greens on a serving platter. Place the tofu mixture over the greens and serve.
   

Ingredients:

• 1 cup quinoa
  
• 2 cups water
  
• 2 ripe, firm avocado, peeled, pitted, diced
  
• 2 large tomatoes, diced
  
• 2 -3 medium cucumbers, peeled, diced
  
• Salt to taste
  
• Pepper powder to taste
  
• 1/4 cup extra virgin olive oil
  
• 2 bunches flat leaf parsley, rinsed, chopped, discard the thick stems
  

Method:

1. Place a saucepan over medium heat. Add water and salt and bring to a boil.
   
2. Add quinoa and mix well.
   
3. Lower heat, cover and simmer for about 15 minutes or until the water has been absorbed.
   
4. Let it cool completely. Fluff with a fork and transfer into a serving dish.
   
5. Add rest of the ingredients. Mix well and serve.
   

Ingredients:

• 2 cups brown rice
  
• 4 cups water
  
• 2 apples, diced into 1/2 inch pieces
  
• 1 1/2 cups frozen peas, thawed
  
• 2/3 cup walnuts, chopped
  
• 1/2 cup dried cherries, roughly chopped
  
• 2 bunch chives, finely chopped
  

For the dressing:

• 4 cloves garlic, minced
  
• 2 tablespoons agave syrup
  
• 4 tablespoons canola oil
  
• 1/2 cup sesame seeds, toasted
  
• 2 teaspoons yellow miso paste
  
• 4 tablespoons balsamic vinegar
  

Method:

1. Place rice and water in a large saucepan and cook until done. Fluff the cooked rice and cool completely.
   
2. Mix together rest of the ingredients in a large bowl. Add rice and mix well.
   
3. To make the dressing: Mix together all the ingredients of the dressing. Whisk well.
   
4. Pour the dressing over it and toss well and serve.
   

Ingredients:

• 2 large sweet potatoes, peeled, chopped into chunks
  
• 1 small red bell pepper, cored, seeded, quartered
  
• 1/4 cup scallions, sliced
  
• 1/4 cup extra virgin olive oil, divided
  
• 2 tablespoons red wine vinegar
  
• Salt to taste
  
• Black pepper powder to taste
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon orange zest, grated
  
• 1/4 cup fresh mint leaves
  
• 1 fresh jalapeno pepper, minced
  
• 2 tablespoons raisins (optional)
  

Method:

1. Place sweet potatoes on a baking sheet. Sprinkle about a tablespoon oil over it. Toss well. Season with salt and pepper.
   
2. Roast in a preheated oven at 400 degree F for about 30 minutes or until cooked. Remove from the oven and transfer into a serving dish.
   
3. To make the dressing: Blend together in a blender until smooth, 3 tablespoons oil, vinegar, bell pepper, cumin, salt, pepper and orange zest.
   
4. To the sweet potatoes, add scallion, mint, chilies and raisins. Add about 3/4 of the prepared dressing. Toss well. Taste and add the remaining dressing if necessary.
   
5. Serve immediately.