If you want a filling and satisfying vegetarian lunch to fuel your afternoon, these recipes are for you.
Green Goddess Sandwich
This green goddess sandwich is a fresh and satisfying sandwich.
The dressing packs a flavorful punch with capers and lemon juice.
Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
The cucumber and sprouts add nice crunch, and the seasoned avocado brings in the creaminess.
Kale & Quinoa Salad with Lemon Dressing
This kale-quinoa salad pops with different flavors and textures.
Chickpea Salad Sandwich
This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious.
Victor Protasio
Celery brings a nice crunch.
Falafel Salad with Lemon-Tahini Dressing
Deep-fried falafel can be a total grease bomb.
But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results.
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
They look impressive but they’re easy enough for kids to assemble themselves for an easy lunch or dinner.
And you could make it in the same bowl you serve it in, minimizing cleanup!
Piled-High Vegetable Pitas
Fresh, bright flavors come alive in these easy vegetarian pitas.
These pitas would also work well with whatever leftover cooked veggies you have on hand.
No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
It’ll keep you energized until dinner.
Feel free to swap in your other favorite sandwich vegetables, sprouts or greens.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Mashing beans into the soup gives it body and creaminess without actual cream.
Serve this delicious vegetarian soup with a piece of crusty whole-grain bread on the side.
And using the flavorful leafy carrot tops in it is like getting herbs for free.
Chopped walnuts add nuttiness and crunch to this easy sandwich.
Get a serving of fruit too, when you enjoy the sandwich with a fresh pear.
Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za’atar.
If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Carolyn A. Hodges, RD
Photographer: Jen Causey, Food Stylist: Ali Ramee
Brie Passano
Carolyn A. Hodges, R.D.
Jacob Fox
Antonis Achilleos
