easy vegan lunch

This easy lentil salad is a healthy, high-protein recipe made with a flavorful curry dressing, lots of crunchy vegetables and pumpkin seeds.

Curried Lentil Salad

lentils ((brown, green or french))

kale

carrots

cucumber

pumpkin seeds

dates (, chopped)

mint (, chopped)

olive oil

red wine vinegar

lemon

maple syrup

curry powder

harissa pepper

garlic powder

salt and pepper

lentil

Mint

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Pumpkin seed

Red wine vinegar

Add all the salad ingredients to a large bowl.

In a separate bowl, whisk together the dressing ingredients. Once combined, pour it over the salad and toss it all together.

Serve immediately or store in the fridge for 3 - 4 days.

A comforting soup recipe, perfect for the winter and fall.

Vegan Broccoli Cheddar Soup

tbsp vegetable broth (use water

onion

garlic (minced)

salt

tbsp all-purpose flour

vegetable broth

carrots (grated)

broccoli

sunflower seeds

yeast

tsp miso paste

paprika

turmeric

tsp dijon mustard

potato

In a pot over medium heat, and the 3 tablespoons of vegetable broth, onion, garlic and salt. Saute until the onions are translucent, approximately 3 minutes. 

Add the flour and stir until a combined with the onions, garlic and broth.

Meanwhile, blend the soaked and drained sunflower seeds with 3/4 cup of water until a cream is formed. 

Pour in the remaining 4 cups of vegetable broth, stir, and add the grated carrot and broccoli, followed by the sunflower cream. Add the nutritional yeast, paprika, turmeric, miso paste, sweet potato and dijon mustard. Bring to a boil, and then simmer for 5 to 7 minutes, until the broccoli is bright green. If you want the soup more creamy, use an immersion blender or high speed blender to blend 1 cup at a time until a desired consistency is reached. Enjoy immediately.

An indulgent pasta dish that anyone can make!

Caramelized Onion and Sun-Dried Tomato Pasta

olive oil (or water)

yellow onions (thinly sliced)

tomatoes

tsp salt

thyme

dry white wine

pasta water

oz farfalle pasta

cashew cream (or vegan cream)

spinach

salt and pepper (to taste)

Melt oil in a non-stick pan. Add the salt, onion and garlic. I used the oil from the sun dried tomato jar.

Allow the onions to cook over medium to low heat for approximately 25 minutes, stirring occasionally until caramelized. 

Cook the pasta in a separate pot according to package directions, reserving at least 1 1/2 cups of pasta water. 

Add the thyme, sun dried tomatoes and white wine and deglaze the pan. Pour in the pasta water and cashew cream until a creamy sauce is formed, and then add the pasta to the pan. Mix in a handful of spinach or basil to serve. Enjoy immediately with salt and pepper!

This was sooo yummy!  I wish I doubled the recipe so I could have more leftovers :)

Was a hit!! Everyone loved it and was so easy to make .Thanks!

Top 3 easy vegan lunch recipes from across the web

The most viewed easy vegan lunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curried Lentil Salad

Vegan Broccoli Cheddar Soup

Caramelized Onion and Sun-Dried Tom...

Top 3 easy vegan lunch recipes from across the web

The most viewed easy vegan lunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Lentil Salad

Vegan Broccoli Cheddar Soup

Caramelized Onion and Sun-Dried Tom...

The most viewed easy vegan lunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine