Best Vegan Lunch Recipes


vegan lunch recipes

Ask a skeptic what vegans eat for lunch and they’ll paint you a pretty sad picture⁠—like a plate of plain lettuce with some beans and chopped veggies or some sort of bland AF vegetable soup. But vegan dishes are more than you think. Here are some delicious vegan lunch recipes you can try.

Chickpea Flour Pancake #3 – Fennel & Olive

Lunch Recipes

These tangy chickpea pancakes are vegan and incredibly tasty. Getting them right is easy – just follow our simple cooking steps!

Ingredients

  • ½ cup chickpea flour
  • ½ cup water
  • 2 tsp olive oil
  • ½ bulb fennel
  • ¼ cup olives, pitted
  • 1 clove garlic (or garlic salt)
  • 1 handful basil, fresh
  • Salt and pepper to taste
  • For the sauce:
  • 2 tbsp vinegar
  • 2 tbsp water
  • 1 tsp olive oil
  • 1 tbsp mustard
  • 1 tsp maple syrup
  • Salt and pepper to taste

Filling

Lunch Recipes
  • Cut the fennel into slices. Slice the olives. Chop or crush the garlic clove (if using).
  • Grab a pot, set it to low heat. Sauté the fennel in a bit of olive oil (or a tbsp or two water) for 7 minutes. Then add the olives and garlic and fry for another 5 minutes.
  • Pancakes
  • While that’s happening, Grab a bowl and add the chickpea flour and salt (or garlic salt). Pour in the water while mixing the batter properly with a fork. If you have a whisk, use that.
  • Set a pan to medium heat, add olive oil and pour in half the batter.
  • Fry for about 4-5 minutes. Flip, then fry for another 4-5 minutes. The pancake should come out crispy(ish).

Sauce

  • In a small bowl, mix the vinegar, water, olive oil, mustard, maple syrup, salt and pepper together.
  • Once the pancakes are ready, plate them. Spread out fennel-olive mix and add a little fresh basil on top. Finish it all off with a proper drizzle of the mustard sauce.

Smooching Mushrooms on Toast

A refreshing and tangy summer veggie wrap that’s easy to make and perfect for on the go – ideal for bbqs, picnics or wherever it’s needed!

Ingredients

  • 7 medium mushrooms (any kind you like)
  • 1 apple (preferably green and sour, but whatever you like really)
  • 1 clove garlic
  • 1 handful parsley, fresh
  • 2 slice wholegrain bread (or toast)
  • 1 tsp olive oil
  • 1 tsp pepper, ground
  • 2 tbsp soy sauce
  • + A frying pan and a toaster

Instructions 

  • Heat up the oil in a pan on medium heat.
  • Roughly chop the mushrooms and throw them into the pan – stir a little.
  • Peel and core the apple, slice into fours, eat two bits, slice the other two bits into thin little pieces and add them to the mushrooms.
  • Stir until the mushroom’s softened.
  • Slice, chop or smash the garlic and add to the mix.
  • Stir for 1 minute max.
  • Add the soy sauce, lower the heat, stir.
  • In the meantime, make toast.
  • Turn off the heat, stir in the parsley and the pepper.
  • Serve the mushroom mix on two slices of toast – enjoy!

These two are quick and tasty vegan lunch recipes.

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