Quick and Easy Vegan Lunch Recipes

These quick and easy vegan lunch recipes will help you to mix things up and give you the boost of energy you need to get through the day without spending hours in the kitchen.

They are crazy quick to make, and taste so much better than that takeaway sandwich you have every day. Flavour-packed veggie dishes, soups and salads you can prep ahead of time – these five recipes simply deliver on every level.

1. Mediterranean Veggie Soup

Put simply? A big bowl of comfort! This Mediterranean-inspired veggie soup is one of my favourite quick and easy vegan lunch recipes!

Ingredients (serves 2):

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 carrots, peeled and chopped
• 1 leek, chopped
• 800ml vegetable broth
• 400g white beans (tinned), rinsed and drained
• 200g baby spinach
• 1/2 tsp dried rosemary
• 1 tsp oregano
• 1 tsp sea salt (more to taste)
• ½ tsp pepper
• ½ tsp turmeric
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

Method:

1. Heat olive oil in a pot over medium heat. ​Add onions and cook for 3-4 minutes. Add garlic, carrots, and leek and cook for 2-3 more minutes.
   
2. Stir in the spices and season with salt and pepper. Cook for about 5 minutes, stirring regularly until the vegetables start to soften.
   
3. Add vegetable broth, bay leaf and beans, bring to a boil, then reduce heat. Simmer for 10 minutes.
   
4. Stir in the spinach and continue to simmer for 2 minutes.
   
5. Remove from heat, remove bay leaf, sprinkle with fresh parsley and serve.

2. Broccoli Fritter with Mango-Avocado Salsa

These broccoli fritters make it easy to get some healthy greens in. They’re not only packed with nutrients but also super quick and easy to make!

Ingredients (serves 1-2):

• 1 broccoli, chopped into florets
• 95g quinoa
• 1 small red onion
• 3 tbsp chickpea flour
• 1 garlic clove, minced
• 1 tbsp fresh coriander, roughly chopped
• 1 tsp curry powder
• 1 tsp cumin
• ½ tsp ground ginger
• Salt and pepper to taste
• Olive or vegetable oil for frying 

For the salsa:

• 2 tomatoes
• ½ mango, seeded and diced
• ½ avocado, pitted and diced
• ½ red onion
• 1 small fresh red chilli, chopped
• 1 tbsp olive oil
• 1 tbsp fresh coriander, chopped
• 1 tbsp lime juice
• 1 tsp maple syrup
• ½ tsp salt

Method:

Start by cooking the quinoa according to packet instructions.

While the quinoa is cooking, steam the broccoli until tender. Be careful not to overcook. Drain well, let cool, and pat dry.

Place broccoli, red onion, cooked quinoa, flaxseeds, salt, garlic, coriander, curry powder, cumin, ground ginger salt and pepper into a food processor and pulse until finely ground.

Stir in chickpea flour, then use your hands to form 4 large patties, pressing them together. If they feel too wet, add more chickpea flour.

Heat oil in a skillet over medium heat. Carefully place patties in the skillet and fry for 4-5 minutes on each side until golden brown.

To make the salsa, place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, tomatoes, onion, chilli, maple syrup, olive oil, coriander and salt.

Serve broccoli fritters with salsa and enjoy!

3. Lentil and Roasted Carrot Salad

The combination of aromatic spices and roasted carrots, along with some lovely nutty and peppery flavours results in a deliciously flavourful meal. Whether you’re looking for a dish you can make in big batches or a quick and easy vegan lunch, this recipe won’t disappoint!

Ingredients (serves 1-2):

• 400g green lentils (tinned)
• 1 red onion, finely chopped
• Juice from ½ lemon
• 100g baby spinach
• 5 dates, pitted and chopped
• 3 tbsp flaked almonds, toasted
• 2 tbsp parsley, chopped

For the roasted carrots:

• 1 tbsp olive oil
• 1/2 tbsp cumin
• 500g carrots, peeled, halved and sliced
• 1 tbsp maple syrup
• 1/2 tsp salt
• ¼ tsp pepper

1. Preheat the oven to 180°C.
   
2. Combine the carrots, oil, salt, pepper and cumin in a roasting tin. Toss to coat, then roast for 25 minutes, flipping halfway through cooking. 
   
3. Remove from the heart, drizzle over maple syrup, season with salt and pepper to taste and set aside.
   
4. Rinse and drain lentils, then place into a bowl. Add red onion, lemon juice, dates, almonds, baby spinach and parsley. Season with salt and pepper to taste.
   
5. Lay warm carrots on top and serve.

4. Brussel Sprouts Bruschetta

Everyone loves Bruschetta! To mix things up, why not add Brussels sprouts to reimagine this Italian classic? Brussels sprouts are among the most powerful cold-weather superfoods and this recipe couldn’t be easier to prepare. Ready to give it a go?

Ingredients (serves 1-2):

• 300g Brussels sprouts, halved
• 4 ciabatta slices
• 2 tbsp olive oil
• 3 tbsp sundried tomatoes in oil, chopped
• 1 tbsp parsley, chopped
• 1 tbsp sliced almonds, toasted
• 1 tsp salt
• ½ tsp garlic powder

Method:

1. Preheat the oven to 190°C.
   
2. On a baking tray or baking sheet, combine Brussels sprouts with oil and salt.
   
3. Toss until the sprouts are evenly coated, then roast in the oven for 20-25 minutes.
   
4. Toast the bread slices.
   
5. Remove the sprouts from the oven and place into a bowl. Add sundried tomatoes, almonds, garlic powder and parsley and mix well.
   
6. Season with salt and pepper to taste.
   
7. Spoon the mixture onto the ciabatta slices and serve.

5. 15-Minute Creamy Chickpea Curry

This is definitely one of my favourite meals for a busy lunch. Creamy and savoury with a hint of spice – a dish that will put a big smile on your face on a grey day. Just the best!

Ingredients (serves 2-3):

• 1 onion, diced
• 2 tsp coconut oil
• 1 tin/400g chopped tomatoes
• 1 tin/400ml coconut milk
• 1 tin/400g chickpeas, rinsed and drained
• 100g fresh spinach
• 1 tbsp curry powder
• 3 garlic cloves, minced
• 2 tsp fresh ginger, minced
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1 tsp Sriracha (optional)
• Juice from 1/4 lime
• Salt and pepper to taste

To serve:

• Rice or naan

Method:

1. Heat coconut oil in a saucepan or pot over medium heat.
   
2. Add onion and sauté for 3-4 minutes.
   
3. Add garlic, ginger, curry powder, cumin, cinnamon and turmeric and cook for a few minutes while stirring until the spices release a deep aroma, without burning.
   
4. Add in chopped tomatoes, coconut milk and chickpeas, bring to a simmer and let it cook for around 10 minutes.
   
5. Stir in Sriracha (optional) and lime juice and season with salt and pepper. Serve with rice or naan.

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Did you make any of our quick and easy vegan lunch recipes?

We absolutely love seeing your takes on our recipes! If you make any of these quick and easy vegan lunch recipes, tag us on Instagram as @weareveano. Also, let us know how these recipes turn out for you in the comments!