Say hello to fall with these flavorful and nourishing lunches!
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
This sandwich is an easy winner for lunch or dinner served with a green salad.
And you’re able to make it in the same bowl you serve it in, minimizing cleanup!
Chopped walnuts add nuttiness and crunch to this easy sandwich.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Cabbage, Tofu & Edamame Salad
Craving crunch?
Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots, and chow mein noodles.
This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette.
Vegan Burrito Bowls with Cauliflower Rice
These meal-prep vegan burrito bowls are healthy and flavorful.
Make them early in the week for grab-and-go meals when days are busy.
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.
Look for precooked lentils in the refrigerated section of the produce department.
Copycat Panera Frontega Chicken Sandwich
William Dickey
Got leftover chicken?
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
This copycat Panera Frontega Chicken Sandwich is easy to make at home.
You get smoky flavor and mild heat from the chipotle peppers, while the mayonnaise adds creaminess.
The bread is super crispy, with basil adding freshness.
Jacob Fox
Antonis Achilleos
William Dickey
