vegan lunch recipes

People Often Think of Vareniki or Pierogi As a Savory Dish, but These Vareniki (Pierogi) with Cherries Are One of the Most Delicious Sweet ...

Vareniki (Pierogi) with Cherries

lb + 12 oz

All-purpose flour 2 cups

Salt ¼ tsp

Water ¾ cup + 1 tbsp

Make filling

Combine ½ a cup of sugar with 1 pound of cherries. Mix and leave to stand for about 1 hour until the cherries release their juice.


Make dough

Mix 2 cups of sifted flour with ¼ teaspoon of salt in a large bowl and add ¾ cup of cold water. Mix until the dough comes together.


Knead dough

Knead the dough until completely smooth. Slice the dough ball in half and cover one of the portions while you are not using it to ensure it doesn’t dry out. 


Cut out pierogi wrappers

Roll the dough to ¼-⅛-inch thickness on a floured surface. Cut out 3-inch dough circles using a floured glass or cookie cutter.


Fill dumplings

Place two halved cherries in the center of each dough circle.


Shape the dumplings

Fold each dough piece in half and press the edges together firmly using your fingers. Make sure that the seal is tight enough for your filling not to fall out. Use your fingers to pinch along the sealed dough to create a scalloped edge.


Repeat

Repeat the process until all the dough and cherries are used. 


Cook

Bring a large saucepan of water to boil. Season with salt and place the vareniki in the pan in batches and cook until the dumplings float to the top. Drain and add some melted butter to stop them sticking together.


Make cherry compote

Mix the remaining 12 ounces of cherries with ½ a cup of sugar and 1 tablespoon of water. Bring the contents of the pan to a boil then reduce the heat to medium-low and simmer, uncovered for about 15 minutes until the mixture reduces and thickens.


Serve 

Serve with cherry compote and/or sour cream.


First time making Ukranian food I hope it goes well cause these look fantastic!

Pierogi is officially my all time favorite dessert after making this, I might even move over to Ukraine LOL. 

Sooo soo yummy and fun to make too would recommend it.

Little bit of powdered sugar and cinnamon on the top does this recipe good.

Amazing flavor and so simple to make I love homemade desserts like these with fruits.

Making your own dumplings is actually kinda hard I couldn't shape mine at all so I ended up with oddly shaped circles hahaha.

Cool idea going to try it out today hopefully all goes well and I don't mess anything up lol.

Didn't even think to serve mine with sourcream i went with marshmellow fluff instead which was delicious.

The easiest sweet dumplings EVER and it's vegan ;)

Mine turned out soggy and were falling apart not exactly sure what I did wrong though since I followed the instructions exactly as written

Adorable little dumplings the design is so cute and cherries go great with any type of dough.

Wonderful recipe this and the cherry cake are my two personal favorites from this website and aren't too difficult to do yourself at home. 

Tasty and overwhelming sweet that's for sure, my kids liked it more than I did. 

It's like putting a spoonfull of overly sweet cherries into your mouth, less sugar the better on this one

Vareniki used to be my grandmas favorite she made it with blueberries or strawberries though and a bit of butter on the top or jam.

https://www.youtube.com/embed/slh573j3e8Y?feature=oembed

Make this creamy, rich vegan butter chickpea dish for under $1 a serving.

Vegan "Butter" Chickpeas

non-dairy butter

bay leaves (0.02)

cinnamon (0.02)

green cardamom pods (0.04)

(0.02)

white onion, diced (0.24)

piece of fresh ginger, minced (0.05)

garlic, minced (0.24)

green chiles, minced (0.09)

paprika (0.04)

turmeric optional (0.01)

Roma tomatoes, diced (0.64)

cashew

non-dairy yogurt (0.15)

lemon juice (0.18)

½ cups cooked chickpeas (0.63)

garam masala (0.07)

coconut sugar (0.01)

Salt (0.01)

Heat the butter and add spices

Heat 1 tablespoon of non-dairy butter or olive oil in a large skillet over medium. Add in the bay leaves, cinnamon, cardamom pods, and cloves. Toast until the spices are fragrant and golden.

Add your ingredients to the pan and simmer

Add in the diced onion and give it a stir, then add in minced ginger, garlic, and chiles. Cook for 1 minute. Add in paprika, turmeric, tomatoes, cashews, non-dairy yogurt, lemon juice, and ½ cup of water. Cover and simmer for 9-10 minutes until the tomatoes are tender.

Blend 

Transfer to a blender and mix on high until smooth. If you don’t have a high-speed blender, strain the mixture or just add it directly back into the pan with 1 more cup of water.

Simmer and enjoy!

Simmer for 5 minutes, then add cooked chickpeas, garam masala, coconut sugar, the rest of the non-dairy butter, and salt to taste. Simmer for another 5 minutes, then serve while warm with a side of rice, naan, cilantro, etc. Enjoy!

This pizza will be a weekend staple in your household!

Cheeseless Pizza

Pizza

Marinara sauce

Broccoli

Sun-dried tomatoes (finely chopped)

tbsp Hemp hearts

tbsp Nutritional yeast

tbsp Garlic and pepper seasoning

Balsamic glaze (to taste)

Top your pizza. Place in the oven at 400F for 15 minutes. Enjoy!

This Roasted Cauliflower Salad is influenced by the vibrant flavors of the Mediterranean. Oven-roasted cauliflower, spiced chickpeas, and sweet and tangy fruits combined into a warming side or appetizer. Vegan, Gluten-Free.

Roasted Cauliflower Salad with Crispy Chickpeas

cauliflower

Red Onion (cut into ½” slices)

smoked paprika

cumin

garlic powder (divided)

salt

olive oil (divided)

chickpeas

drippy tahini

lemon

water

Medjool dates (chopped)

olives*

flat-leaf parsley

Prep: Preheat the oven to 425F and grease or line a large baking sheet. Place the chickpeas on a clean kitchen towel and pat dry; set aside.

Vegetable Prep: Add the cauliflower and red onion to a large bowl and add the smoked paprika, cumin, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over the veggies and mix well until evenly coated. Spread evenly across half of the baking sheet and set aside.

Chickpeas: Add the dry chickpeas to the same bowl (no need to rinse) along with the remaining 1/2 teaspoons of garlic powder and salt. Drizzle with the remaining oil and toss well. Spread evenly across the other half of the baking sheet.

Roast: Roast in the top rack of the oven for 20 minutes;. Flip the vegetables and toss the chickpeas, then return to the oven and bake for another 15 to 20 minutes.

Tahini Dressing: In the meantime, whisk the tahini, lemon juice, and salt together in a small bowl; the mixture will thicken. Continue to whisk the dressing and slowly add 3 tablespoons of water, until the dressing lightens in color and becomes pourable. Add more water to the dressing to thin as necessary. Set aside.

Assemble: Use a large spoon to spread half of the tahini dressing across the bottom of a large serving plate (or individual plates). Top the dressing with a thin layer of the roasted cauliflower and onion, then sprinkle the crispy chickpeas on top. Garnish the salad with the remaining dates, olives, and fresh parsley. Drizzle the remaining dressing on top.

Serve: Serve warm, or chilled if desired. Leftovers will keep in the fridge for up to 5 days.

This Hearty Eggplant Stew is packed with fresh summer vegetables and simple pantry staples to make a delicious dish you&#039;ll crave every year at the end of summer. Vegan, Gluten-Free, Grain-Free.

Eggplant Stew with Summer Vegetables

eggplant (½” dice (about 1 medium))

kosher salt (plus more to taste)

onion

zucchini (diced)

yellow squash (diced)

cherry tomatoes (cut in half)

garbanzo beans (drained and rinsed)

garlic (minced)

Italian seasoning

paprika

low-sodium vegetable broth

torn fresh basil (for garnish (optional))

Pan-Fry the Eggplant: Warm 3 tablespoons of oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add the eggplant and 1/2 teaspoon salt and stir immediately. Pan-fry for 5 to 6 minutes, stirring occasionally, until the eggplant is translucent and browned. Remove the eggplant from the pot and set aside on a plate.

Veggies: Add the onion to the pot and sauté for 1 minute, scraping the bottom of the pot to remove any browned bits. Add the tomatoes, zucchini, yellow squash, and an additional generous pinch of salt. Mix well and sauté for 5 minutes, stirring occasionally.

Aromatics: Add the garlic, Italian seasoning, and paprika to the pot and stir well. Sauté for 1 to 2 minutes, until the garlic is fragrant.

Simmer: Add the chickpeas and vegetable broth to the pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. If the stew gets too thick for your liking you can thin it out with additional vegetable broth or water.

Serve: Turn the heat to low and add the eggplant, stirring well. Once the eggplant has warmed, divide the stew between serving bowls and top with torn basil. Serve warm; leftovers will keep in the fridge for up to 5 days.

A delicious plant-based Caesar with creamy dressing, seeds, and crispy tofu as a topping.

Vegan Caesar Salad with Crispy Tofu

tofu

yeast

olive oil (just a drizzle, for frying)

romaine lettuce (sliced)

kale (finely chopped)

lemon (juiced)

tsp dijon mustard

water (or more, to thin)

dill (or parsley, finely chopped)

salt and pepper (to taste)

seeds

(optional)

First, prepare the tofu. Add the nutritional yeast to a plate, and preheat a pan to medium heat with oil. Slice the block of tofu into 8 to 12 evenly sized rectangle slices, and coat each side with the nutritional yeast. Transfer to the oiled pan, and cook until browned and slightly crispy on all sides. 

In the meantime, thinly slice your lettuce and kale and transfer to a bowl. Then prepare your dressing by combining all listed ingredients in a jar and whisking until smooth. 

Pour the dressing over top of the lettuce &amp; kale, along with your seed mix. Serve with the crispy tofu, vegan parm if desired, and more salt &amp; pepper to taste. 

This Vegan BLT Sandwich with sweet and smoky tempeh bacon is a quick, easy, and healthy lunch! Packed with plant-based protein, this hearty sandwich will keep you satisfied all afternoon.

Vegan BLT Sandwich

bread

vegan mayonnaise (sub hummus)

tempeh bacon

tomato, sliced

lettuce

Spread a layer of vegan mayonnaise on one slice of bread, then layer on the lettuce, sliced tomato, and tempeh bacon. Cover with the other slice of bread to complete the sandwich. 

Serve immediately, or pack it up for lunch. 

Top 7 vegan lunch recipes recipes from across the web

The most viewed vegan lunch recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vareniki (Pierogi) with Cherries

Vegan "Butter" Chickpeas

Cheeseless Pizza

Roasted Cauliflower Salad with Cris...

Eggplant Stew with Summer Vegetable...

Vegan Caesar Salad with Crispy Tofu

Vegan BLT Sandwich

Top 7 vegan lunch recipes recipes from across the web

The most viewed vegan lunch recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vareniki (Pierogi) with Cherries

Vegan "Butter" Chickpeas

Cheeseless Pizza

Roasted Cauliflower Salad with Cris...

Eggplant Stew with Summer Vegetable...

Vegan Caesar Salad with Crispy Tofu

Vegan BLT Sandwich

The most viewed vegan lunch recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine