For those of you vegans who work outside the home, lunchtime usually means a break from the office, time away from annoying and chatty coworkers, bosses looking to get a few extra minutes of free work and endless tasks. To escape that, we usually head out of the office for lunch–at least I know I used to and often–which usually means eating out.
Whether it’s fast food or restaurant food, we choose it because it’s convenient and consistent. Mostly. But what if I told you that you could make a vegan lunch bowl that’s just as convenient and consistent?
With a little bit of prep work and forethought, of course.
This Vegan Rainbow Bowl recipe ticks all the boxes:
It’s quick It’s colorful & nutritious You can switch up ingredients for different flavor profiles so it’s like you’re always eating someplace new.
Grab your favorite kitchen tools and ingredients and let’s do this!
The thing I love about salad is that that you can do so much with it. You can toss together a quickie salad that looks pretty much what people think vegans eat, or you can go all out and make a proper salad that fills you up with food and nutrients.
Guess which one I enjoy?
If you guess a big ass salad, you are correct, my friend.
Sometimes I enjoy what call it a hot & cold salad because I like to mix fresh raw ingredients with cooked ingredients, especially when it comes to burrito bowls, taco salads and Buddha bowls. Grab your favorite raw veggies, any kind of vegan protein you want and cooked veggies if you’re feeling spunky.
Today’s vegan taco salad is similar to dozens of vegan salad recipes I’ve made over the years but the difference is that I jumped out of my comfort zone and made something that I have yet to have a good experience with: peach & cucumber salsa.
It’s always been a hate-hate relationship with non-tomato salsa because I just don’t find the combination of peaches or nectarines with cucumbers all that pleasant to my taste buds. Today I decided to do it again just to see if my mind or my palate has changed.
So let’s dig into this black bean and corn taco salad.
For today’s recipe I’m going to get back to one of my favorite vegan recipes. Salads.
I don’t know about you but everyone in my life who isn’t vegan–which is most of the people in my life–loves to make jokes about salad being the only thing my husband and I eat. They think they’re hilarious but any good vegan knows just how delicious a properly made vegan salad can be. I’m not talking about a few tomato wedges or three slices of cucumber with some heavy creamy salad dressing.
If you’re interested in some delicious vegan salad recipes that are a meal on their own, check out these recipes:
The good news is that we all have those lazy days when it comes to whipping up something healthy and delicious in the kitchen. The better news is that with every passing month, every other day there are more options to allow you to be a lazy vegan cook.
Today I have one such vegan food find, the vegan tortilla pie by Vemondo. This company is a German company and the products are sold exclusively in Lidl, probably wherever Lidl stores exist, but certainly here in Romania.
Are you one of those grocery shoppers who just makes a beeline for only the things they need? That is totally my husband while I go up and down the aisles that are likely to have some kind of new vegan food products. He can usually be found waiting for me at the end of any particular aisle, protecting the cart with his life as if all the Romanians in the store actually want our veggies and vegan food products!
Anyway, my browsing skills are how I found this particular food. Vegan potato, onion and chickpea tortilla pie or cake, however you’d like to classify it.
However you call it, this was perfect because what I thought was just a one week heatwave has entered its fourth week, making too much time in the kitchen totally unbearable.
I kept it simple and sweet and vegan, because that’s how I roll.
With the heatwave sweeping through both the United States and Europe, now is the perfect time to revisit one of my favorite lunch time recipes; salad.
I love salad because it is a low calorie dish that is packed with wonderfully colorful vegetables, nutrients and fiber. It’s a win-win-win for my tastebuds and my palate and better than that, it doesn’t require you to use the stove at all…unless you need to rehydrate some TVP, which I used for this recipe.
Some people might quibble over my use of the word ‘salad’ when this recipe lacks any form of lettuce, and the use of cabbage might prompt some to think its a slaw, but I promise that it is a salad. The problem is that here in Romania there seems to be a fresh salad shortage. If you want any type of leafy green that’s (allegedly) been washed for you and packed, you have some options but I prefer my salad with some dirt on it that I wash off myself and that, has been sadly lacking for the past few weeks, maybe a month.
So I’ve had to get creative with my salads because it’s too dang hot for stoves and ovens and all that jazz.
For today’s vegan salad recipe, I decided to use a mix of green and red cabbage, keeping it 95 % raw and vegan.
You can forego the protein altogether or replace with chickpeas or quinoa, or any type of vegan meat alternative you choose.
As much as I love when the weather turns warm, it’s always kind of a daunting task to find things to make for lunch that are calorie friendly, cold-ish and not salad.
Not that I have anything against salad, you know, it is one of the dishes I love and eat most frequently. You can check out some of my favorite salad recipes here, here and here.But the truth is that a girl needs a little variety in her life to switch things up, ya know? And no matter how many different ways you make salad, something other than dark leafy greens and tomatoes and cucumbers needs to go in my tummy.
Anyway on this particular day I was feeling a little bit creative so I went a little crazy with this idea of a sushi style salad in that it is sushi-like but not actually sushi.
And it began with the idea of a soy sauce and wasabi style salad dressing. Weird, right?
But here we are, vegan sushi salad.
Change up any of the ingredients you like or don’t like, or add some vegan ingredients I don’t have access to like vegan salmon or something similar and tag me on it.
When the weather is nice and the greens are fresh and crispy, nothing is better than a big ol’ satisfying salad.
When it comes to making salad, I don’t like to stand on ceremony, I like to paint outside the lines by using vegetables not traditionally associated with a boring salad, such as buffalo vegan chicken. Don’t just limit yourself to tomatoes and cucumbers, which are incredible by the way, but they aren’t the only way to make a salad.
For today’s vegan salad recipe, I decided to go with a rainbow theme. Why?
Because the more colors in your salad, the more nutrients you’re giving your body, it really is just that simple.
Remember to rinse all of your ingredients before you eat them!
I know that not everyone has the luxury of working from home, which means you can’t take your time in the kitchen to whip up healthy and delicious vegan meals at your leisure. Many of you have to commute and work in an office or warehouse or studio somewhere and you’d just really like to get something healthy and delicious, with the caveat that it’s also fast.
Believe me, I know and this is where a little bit of prep time in the kitchen can go a long way. A really long way.
Today’s quick and easy vegan lunch ideas make great vegan sandwiches, salad dressings and even pasta, so let’s not waste anymore time, yeah?
Easy vegan lunch ideas for me, usually start and end with sandwiches because they are delicious and you can literally put just about anything between two slices of bread and call it a sandwich.
The question in our home when it comes to sandwiches is usually, open faced or closed? Why? Simple, open-faced sandwiches give you more yummy sandwich filling while closed-face can satisfy any carb craving.
Salads are…everything. They are a great way to fill your bowl with vitamins and minerals, making sure you get all the nutrients your body needs to stay fit and healthy. It’s also a low calorie way to sprinkle in some of the things you love–and miss–in your effort to eat better.
I love to make salad a mainstay in my diet, adding things like ramen noodles, quinoa, couscous and even bulgur (check out my Pesto & Chickpea Tabbouleh Salad recipe). You get the carbs and therefore the energy you need to satisfy your hunger, while still eating healthy. Or like today’s vegan recipe, you get to add something delicious like a spicy buffalo sauce on your favorite vegan alternative such as TVP, tofu, seitan or tempeh.
What I’m trying to say is that salads are a great way to have the best of both worlds, eating healthy and getting some of the foods you’ve put on your no-no list.
This vegan salad recipe is easy, relatively quick and wickedly delicious. I can’t believe it’s taken me this long to add buffalo vegan chicken to salad. I must be crazy!
We all know how much I love salads and Buddha bowls (get my vegan sushi bowl recipe here). I can eat them just about every single day of the week without eating the same thing, or getting sick of them. But, that doesn’t mean that I’m not always trying to improve a recipe or improvise on existing recipes. The possibilities are endless and it’s important in general, but especially when you’re trying to eat clean and healthy, that you keep things fresh.
It’s easy to get sick of eating anything, but that is especially true of healthy, whole foods that aren’t fatty and addictive, that aren’t made to keep you coming back for more. So it requires some effort, not a lot, but some.
So a while back my niece made tabbouleh for me and the husband since we’re the only two vegans in the family. She was adorable, at fourteen years old, making this dish for us. So proud of herself and I was too, honestly. And when I was in need of a new vegan salad recipe, I thought back to Alex and her tabbouleh.
This is technically tabbouleh, but not in it’s traditional way. This is how vegans fancy up a simple salad.
Before we even begin, I’ll let you know that chickpeas aren’t a traditional ingredient in tabbouleh and I, of course, omitted the oil. Those are the major changes I made so if you’re still interested, keep reading for a unique twist on tabbouleh salad.